Asked by: Ulia-GY (Moscow)

Tell me how to salt whitefish? And then unexpectedly they brought 3 kg, I don’t know what to do!

Answers from the experienced: How to salt whitefish

Khan (Samara)

Prepare soguda. Dilute 6 tablespoons of salt into 1 liter of water, pour the cut and cut into pieces fish for one and a half to two hours, then rinse, cover with finely chopped onions and pour in vegetable oil. If you take the trouble to take out the bones, you will swallow them along with the plate.

Marina Yakker (Tolyatti)

Don't spoil the whitefish, please! The fish is tender and does not require anything other than salt. Clean your whitefish, dry with paper towels, rub with salt (2 tablespoons per 1 kg of fish) and refrigerate. There is one subtlety here; it is best to place the fish on a cutting board and place it on a tray, but so that there is a slight slope. When salting, a lot of liquid is released and it should drain, and the whitefish should “dry out” a little. After two days the fish is ready. This salting method is only suitable for whitefish.

Source: fishermen taught

OLIKA= (Moscow)

Use a sharp knife to break apart the well-washed fish from the back, remove the entrails, cut off the head, separate the backbone, and cut off the tail. All this (except for the insides) can go into the ear. Then divide the resulting carcass, making a cut along the abdomen, into two parts.
In a cup, mix salt and half-and-half sugar and rub the mixture over the fish. Stuff each half with allspice, cloves, and finely chopped garlic. Grate with ground pepper to taste, sprinkle with cumin. Roll each half into a roll, tie with thread and leave in any enamel, glass, or clay vessel for a couple of hours at room temperature. Then put it in the refrigerator. After night the fish will be ready.
There is no need to put you under pressure

Galina Konovalova (Irkutsk)

Yes, you only need spices and salt. Can be cut and salted.

Oksana (Murmansk)

Oksana (Murmansk)

I don’t suffer at all with any large fish. Just salt and powdered sugar (instead of sugar), it turns out more tender. I rubbed this mixture into a saucepan. You can eat it every other day

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Whitefish belongs to the salmon family and is called a brother of the omul. Unlike salmon, it has white meat, not red. Whitefish is a very fatty fish, therefore it is a perishable product. To extend its shelf life, you can salt the carcasses; besides, it is very appetizing when salted.

Therefore, in addition to other recipes, first of all, it is worth considering in more detail the techniques for salting whitefish.

Variations of techniques

You can salt whitefish at home using various techniques:

• Under pressure.
• Brine.
• Personal.
• Night.
• Express.
• Caviar pickling.

Under the oppression

The algorithm for preparing whitefish is as follows:

1. Before salting, you need to rinse, freeing from mucus.
2. Gut without removing the scales and dry.
3. After making appropriate, neat cuts, remove the backbone and rib bones.
4. Pour coarsely ground salt into a container for salting (for 2 carcasses weighing 1½ kg - 3 tbsp.), Place one fish on it with the skin.
5. Make a mixture: chopped dill (200 g) + white pepper (to taste) + salt (2 tbsp) + granulated sugar (1 tbsp) and place on the raw material.
6. Place the second carcass on top of the mixture, sprinkle dill and salt on top (a handful of spices + 2 tablespoons of salt).
7. Place a load, for example, a half-liter container with water.
8. Keep in a cool environment for a little less than a day (20 hours), remove, remove the spices and taste the delicate taste of whitefish.

Rassolny

Before salting, it is recommended to prepare a brine filling (1 liter of liquid: 6 tablespoons of salt), place whitefish, divided into portions, in one layer on the bottom of the dish. Pour in brine and leave for 120 minutes. Then take it out, rinse under running water, season with vegetable oil and mix with finely chopped onions. Let it brew for 600 seconds, after which the dish is ready.

Personal

Personally, you can salt not just any fish, but whitefish. It is freed from the entrails, moisture is removed and rubbed with salt (1 liter). After that, it goes on the refrigerator shelf for two days. It is necessary to create an inclined position for it to drain the secreted juice. This gives the whitefish a particularly good taste.

Night

In order to salt using this technique, you need:

• Clean whitefish.
• Cut into two fillet pieces, removing the bones.
• Mix salt with granulated sugar (1:1), rub the fillet with it.
• Stuff the fish fillet with spices: garlic + cloves + allspice (peas).
• Sprinkle ground pepper and cumin on top (to taste).
• Wrap each part with a roll, pin it with a toothpick (skewer) or tie it with thread.
• Place in a glass or enamel bowl and salt for 120 minutes at room atmosphere.
• Place in the refrigerator overnight.
• Serve to the table in the morning.

You can speed up the salting time by increasing the room temperature, because at a temperature above room temperature (˃18°) it will be possible to pickle twice as fast.

Express

The fastest salting method for whitefish, as a representative of salmon fish, is sagudai. This express option is common in the Far North. The dish has an excellent taste; after salting, the whitefish melts in your mouth. To salt correctly, you need to follow the sequence:

1. If the whitefish is frozen, then in order to salt it, it is slightly defrosted. Fresh fish, on the contrary, is better to place in the freezer for a short time to make cutting easier.
2. The tail, head and fins are cut off, the carcasses are washed, and the offal and bones are removed.
3. Whitefish is cut into portions.
4. The cut placed in a bowl is salted with a mixture of salt and ground black pepper.
5. Add a whole or chopped bay leaf and chopped onion into rings (do not cut finely!).
6. The garlic is squeezed out.
7. Everything is sprinkled with Khmeli-Suneli seasoning.
8. Everything is mixed and left for a quarter of an hour.
9. Pour in a little vegetable oil and mix again.
10. The dish is covered and shaken for about 5 minutes.

Taiga residents eat it straight away, although you can keep it in the refrigerator for a few extra hours to be safe. There are recommendations to add lemon slices to the finished dish to taste.

Marinated

How long does whitefish last after it has been salted? Salted fish can usually last about a week on average in the refrigerator. You can extend its shelf life by marinating.

Marinade: vegetable oil + lemon juice (3 tablespoons) + vinegar (6% - 1 tablespoon), diluted with water (1 glass) + sugar (to taste).

Prepared to be salted, portioned whitefish is mixed with marinade ingredients and onions (to taste) and placed on the refrigerator shelf for 6 hours, after which it can be eaten.

Caviar salting

If there are caviar sacs in the whitefish, then you need to add salt for future use. The caviar is carefully removed from the fish after gutting it and washed with boiled chilled water or scalded with boiling water to be safe, separated from films, etc.

When served dry, caviar is prepared without adding liquid, this contributes to its better presentation. It is carefully mixed with coarsely ground salt (3½ percent of the total caviar mass) until slightly thickened and left for a couple of hours or a little longer.

Salted products are good with pancakes and sandwiches. Caviar can also be added when making sushi, salads, decorating fish dishes, etc.

Delicious additives

You can add an exclusive “zest” to the taste of salted whitefish by salting it using the recommended additives:

Knowing the techniques for salting whitefish, it is easy to choose the optimal one for yourself in accordance with the planned salting speed, the type of finished dish and individual capabilities.

Salting fish is a fascinating process. Many people love this product in its salted form, especially when it comes to whitefish. This fish itself is quite fatty, similar to herring. Although it is related to the salmon family, only its flesh is white. You can pickle it with a minimum of ingredients, or you can season it with a variety of spices, which will significantly affect the taste of the finished product. Not everyone understands that salted whitefish, garnished with herbs and onions, can be an excellent appetizer for a celebration. It is also worth considering that in this form it is stored longer.

How to cook delicious salted fish: basic recipe

How to salt whitefish deliciously? Many people mistakenly believe that a lot of ingredients are needed for tasty pickling. But in this case this is not the case. For tasty salting you only need salt and sugar, and, of course, the fish itself.

This recipe is designed for two carcasses with a total weight of about 1.5 kilograms. It is better to choose coarse salt; it penetrates the fish better without softening it.

To begin with, mix a tablespoon of granulated sugar and two tablespoons of salt. This will be the main filling. You also need to take another five tablespoons of coarse salt. They will be distributed to the bottom of the mold and to the top of the fish.

How to process a carcass? Description of salting

How to salt whitefish at home? First, wash the fish and dry it thoroughly with paper towels. The scales are left on the carcasses. But the head and tail are cut off. The belly of the fish is cut open, the entrails are removed, and washed. Afterwards the carcass is cut up, cutting along the ridge. They are trying to pull out the bones. By the way, many people leave the ribs, taking them out only during consumption.

Take dishes for salting. It's better to stick to a glass baking dish. Place three tablespoons of salt on the bottom. Half of the fish is placed on it, scales down. Sprinkle a mixture of sugar and salt on top, distribute the mixture evenly, and place the other half on top, scales up. Sprinkle with the remaining two tablespoons of coarse salt. Lightly press down the fish with something heavy, but weighing no more than 500 grams. Leave in the cold for a day. Then they taste it and serve it to the table.

Delicious recipe with dill and white pepper

To tastefully salt whitefish, sometimes just salt and sugar seem not enough, so various spices are used. For example, in this case you need to prepare:

• 1.5 kilograms of fish;
• 150 grams of salt;
• a tablespoon of sugar;
• a couple of teaspoons of white pepper;
• a large bunch of dill.

Process the fish in the same way as in the previous recipe. That is, you need to remove the head, bones, prepare both carcasses so that you can lay them on top of each other.

Cooking fish with spices

The processed fish is dried and, in order to tastefully salt the whitefish, a couple of tablespoons of salt are poured onto the bottom of the form in which it is planned to be done, spreading it over the bottom. Place the fish with the scales down.

Combine separately a tablespoon of sugar, white pepper, and a couple of tablespoons of salt. The dill is washed, dried and finely chopped. Add to the spices, leaving a small part of the greens. Season the fish, distributing the mixture over the flesh.

The second carcass is placed on top. Then sprinkle with more salt and the rest of the dill. They put a weight on it, for example a bowl of water, and put it in the cold for at least a day. Before serving, the fish is washed to remove spices and excess salt.

Whitefish caviar is quite small. Before you start salting, you need to clear it of the film. A colander can help with this matter. It is moistened with water, and then the caviar is passed through it, trying to prevent the eggs from bursting. The film will remain inside.

To taste and properly salt whitefish caviar, prepare a brine. To do this, add salt and bay leaf to the water. Boil the mixture. Pour hot brine over the caviar and stir for a couple of minutes to kill germs. Leave it like this for another fifteen minutes. The finished caviar is placed in cheesecloth to remove the liquid. Then carefully transfer it to a storage jar and put it in the refrigerator.

Caviar is used to make sandwiches and snacks. She's very helpful.

Spicy salted whitefish: products and recipe

For this recipe you need fish, a few bay leaves, a couple of black peppercorns, and a glass of vinegar. You also need a lot of salt. All this must be prepared in advance.

How to pickle whitefish? The fish is processed, the entrails are removed, and the head is cut off. The latter can later be used to prepare delicious fish broth. You will also need two types of dishes. The whole carcass should be placed in it. Rub the fish with salt and fill the belly with it. Leave in the refrigerator for two days.

After this, the excess salt is washed off and a bay leaf and peppercorns are placed in the belly of the fish. Place in a container, preferably enameled. Pour vinegar (6%) over the fish. If it is strong or homemade, then take half a glass of vinegar and the same amount of water. As a result, the carcass should be completely covered with marinade.

If the fish floats to the surface, you can lightly press it down with a weight. A day later the whitefish is ready. The fish can be stored in the marinade in the refrigerator for another week. However, it is becoming increasingly heavily salted. Therefore, it is better to eat this fish immediately or over several days.

How to serve whitefish: a simple way

The finished fish is peeled and the bones are removed. Cut into small pieces and salt. Place the slices in a jar. Take a couple of onions, peel and cut them into thin half rings, and place them on the fish. Another layer of whitefish, then onions. Pour vegetable oil over everything and leave for a while.

Before guests arrive, transfer the fish and onions to a serving plate. You can decorate the dish with lettuce leaves. You can also prepare croutons or bread in advance on which the fish slices will be placed.

Original and quick recipe

This salting method cooks fish very quickly. Some people eat it within fifteen minutes, but to be safe, you should keep it in the cold for about two hours.

So, how to salt whitefish? A fresh carcass is slightly frozen to make it easy to cut. This makes it much more convenient to wield a knife. If the fish is already frozen, then it is defrosted, but not completely. The head, fins and tail are removed, the abdomen is cleaned, and the bones are also removed. The fish is cut into portions. Take a couple of onions and cut them into large rings.

Place the fish in a bowl, add salt and black pepper to taste, and mix. Add a couple of bay leaves, onion rings, and a clove of garlic passed through a press. Mix everything again and sprinkle with a small amount of Khmeli-Suneli seasoning. Add vegetable oil, shake everything, covering the bowl with a lid. The prepared fish is put into the cold for fifteen minutes. Shake it again before use.

Now you know how to deliciously salt whitefish. There are usually no problems with this fish. It itself is quite tender and fatty. For pickling, take a lot of salt. Sugar is often added to make the taste milder. Many people also use pepper, for example, white or black pepper. Delicious fish also goes well with finely chopped dill - it gives it a special aroma, softening the smell. This dish can be served to guests as an excellent snack.

My dad was born in the north of the Tyumen region, where in the thirties my dispossessed grandparents were exiled as enemies of the people and where for the benefit of this people (or rather for the Kremlin tables) they fished on the Ob. And the fish was great. Sturgeon, muksun, nelma, cheese... Having settled in Izhevsk after college, dad went and continues to go to the North to see his brothers and fish. After finishing the eighth grade, I also visited there and took part in fishing and even hunting. Therefore, in my childhood memories, in the home refrigerator there was always salted fish and a three-liter jar of black caviar, which I missed so much.

When I moved to Finland, I discovered that whitefish was constantly being sold in stores, although not very large ones. And on the third day, the Sharp Eye noticed that the barn did not have a fourth wall, because muksun and cheese were also from the whitefish family! Hurray, that means you need to learn how to salt correctly so that it turns out like in childhood!! The first experiment didn’t turn out very well, it was too salty. Therefore, I read the Internet, and it writes: “Since the taste of whitefish is very delicate, it is necessary to follow the salting instructions; you should not rely on your eye, in this case it can spoil the fish.” That's right, so the next time I followed the recipe and it turned out just right. Taste familiar from childhood :)

What do you need? Nothing more than salt, sugar and a little pepper is required. The main thing is that there is fish :) We will assume that we have 2 fish per 1.5 kg (here, unfortunately, whitefish are usually one and a half times smaller).

1. Take fresh, gutted, washed fish. We cut off the head and tail, but do not remove the scales! Wipe dry with a towel (paper).

2. From the side of the abdomen, along the entire carcass, we make a cut with a sharp knife so that it is possible to remove the bones of the ridge. We try to leave the skin intact. Thus, we get a carcass divided into two halves, but connected by skin. After this, we extract the ridge and ribs*.

3. Mix 2 tablespoons of coarse salt and 1 tbsp. Sahara. Coarse salt draws moisture out of the fish without salting it too much, and the fish turns out much tastier than salting it with fine salt. You can add a couple of teaspoons of ground white pepper (or black, or better yet both) and finely chopped fresh dill. You don't have to add it.

4. Take a wide, deep vessel with a flat, even bottom, for example a glass baking dish. Pour 3 tablespoons of coarse salt into it. Place the whitefish cut in half on the salt, scales down.

5. Cover the open side of the whitefish with the resulting mixture of salt, sugar and pepper.

6. Place the second fish on top so that its belly, meat side lies on the spices. The scales will be on the outside. We also cover this scaly side with salt (1-2 tbsp).

7. If there are a lot of fish, place them on top in pairs, scales to scales, meat to meat. Place a light weight on top of all the fish, sprinkled with salt. Very light, no more than half a kilo. The main thing is that the fish adheres tightly to the salt and spices, but does not squeeze, releasing juice.

8. Leave the vessel with fish in a cool place (for example, on the bottom shelf of the refrigerator). The duration of salting is about a day in a cool place. The salting time depends on the weight of the fish and the room temperature.

9. Remove the salted fish from the vessel, lightly wash off the salt and dry with a towel. We cut it into strips and eat it with boiled potatoes :)

10. Finished fish can be frozen. It defrosts quickly and does not lose its taste.

* Without fanaticism. In principle, the ribs and even the spine can be left and dealt with during the meal.