If you like to enjoy delicious dried fish, you will be interested in how to salt fish for drying and how to dry it correctly.

It is difficult to find tasty, fresh and moderately salted dried fish in stores. Remember how often you buy dried (dried) fish, go home in anticipation, expecting the fish to be fatty and moderately salty, because it is so good with cold beer. But when cutting the fish, most buyers are disappointed. The fact is that salted fish is often stored in store refrigerators for weeks, or even months.

So, if you want to eat fresh dried fish, you need to learn how to dry it at home.

What kind of fish can you dry at home?

The best fish for drying and drying are:

• crucian carp;
• vobla;
• pike;
• silver bream;
• loach;
• perch;
• pike;
• silver carp;
• goby.

Here you focus solely on your own preferences. If you have a nearby river in which there are crucian carp, then there is hardly any point in buying pike in the store. Remember that freshly caught fish for salting and drying is simply an ideal option; it will be very tasty.

The entire process of drying and drying fish consists of three stages:

• pickling;
• soaking;
• drying.

We will give you recommendations and step-by-step instructions for completing each of these steps.

Salting fish for drying and drying

For dried fish to be tasty, it must be properly salted. Preparing the brine solution is the main task that needs to be dealt with at this stage. That is, the ratio of water and salt is important. And so, let's begin:

• Rinse the fish in running water. You can gut it before salting, or you can leave it like that. This will not change the taste of the finished fish. But keep in mind that gutted fish will end up drier.
• Prepare an enamel container appropriate for the amount of fish.
• Sprinkle the bottom of the container well with salt, the layer should be about 1 cm.
• Place the fish on the salt sideways in one layer. This is followed by a 1 cm layer of salt, followed by another layer of fish. Do this until the fish runs out.
• The top layer should be salt. Place a weight on the fish, such as a weight or a pan of water. The fish, under the influence of additional mass, releases juice, its meat becomes denser.
• Place the container with fish in a dark place for 15 days.
• The fish is ready for the next stage.

Soaking fish before drying or drying

• If the fish is large (bream, pike, ide), then it needs to be soaked for 2 days; smaller fish (up to 0.5 kg in weight) can be soaked for 1 day.
• For soaking, prepare a container and fill it with cold water.
• Remove the fish from the salt solution, rinse under running water, and place in a container for soaking.
• After soaking is complete, remove the fish from the water, hang it up, and let the water drain.
• The fish is ready for the last stage of cooking - drying or drying.

Drying or drying fish

• To dry fish, you need a closed, but well-ventilated and always warm room. Insects, cats or other animals should not be allowed to have access to the fish. Some people dry fish in attics, while others make special boxes with wire stretched in the middle, and two walls are replaced with fine mesh or gauze.
• The fish needs to be strung on a wire, threading it through the fish eye.
• The duration of drying depends on how humid the air is in your area, as well as on the size of the fish itself and your preferences. Some people like dry fish, others like it slightly dried. You can always take 1 fish for testing. You can simply use your finger to determine the degree of dryness of the fish.

Dried fish is best stored in the refrigerator or a dark, dry place. In any case, it must be wrapped in parchment paper. Just don’t use plastic bags; they spoil the fish quickly.

Now you know how to salt fish for drying, dry it and store it properly. Buy fresh fish, preferably still alive, salt it and dry it. Your guests will definitely ask you to tell them the store where you bought such delicious fish.

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Salted and pickled sea fish rightfully received the status of a royal snack. Not a festive feast is complete without it. Most often, salted or marinated fish is served cut into boneless portions, sprinkled with onions or green onions and drizzled with vegetable oil. There are many salad recipes that include lightly salted sea fish with vinegar, oil or mayonnaise dressing. Every housewife certainly keeps her own secret of preparing herring “under a fur coat”, which decorates the festive table for any family celebration. Of course, you can go to the store and buy ready-salted herring, mackerel or red fish. But in the industrial production of fish delicacies, chemical flavors, preservatives and dyes are often used. So the ability to salt sea fish yourself will always be useful in everyday life. Using different methods of salting and adding various spices, you can turn the usual herring, anchovy and mackerel into a real delicacy that your loved ones will definitely appreciate.

Salting fish at home

Salting fish at home is not at all difficult, the main thing is to know the basic rules of salting. We will tell you further how to deliciously salt fish at home.

The most common ways to deliciously salt fish at home are dry salting, salting in brine, soaking in brine or marinating.

Dry method Most often, fatty fish of salmon and whitefish species are salted - pink salmon, salmon, chum salmon, taimen, vendace, sockeye salmon, whitefish and others. For salting, filleted fish is sprinkled with a mixture of salt and sugar in a 2:1 ratio. The amount of salt can reach up to 15-20 times the weight of the fish fillet - red fish contains a significant amount of fat and is never too salty. You can also add a little coarse pepper, fresh or dried herbs to the pickling mixture. The salted fillet is wrapped in parchment or placed in a plastic or glass container and placed in the refrigerator. After 3-4 hours, red fish can already be served; this product can be stored in a cool place for no more than five days.

How to fillet a salmon carcass (useful video)

Technology salting in brine (salt solution) is often used for salting small fish - anchovy, sprat or small herring. With this method, the fish is washed, placed in a glass or enamel container and sprinkled with salt (50-100 grams of coarse salt are taken per 1 kilogram of fish). You can also add black and allspice peas, coriander, and bay leaves to the container. Oppression is placed on top. Under pressure, salted fish produces juice, salt dissolves in it and forms brine for salting fish , which serves as a preservative. Fish salted in this way is ready for consumption in 2-3 days and can be stored for up to two weeks.

At home, it is used for salting herring and mackerel. hot or cold pickle with spices – 80-100 grams of salt are added per liter of water. If the fish is hot salted in small pieces, it is ready to serve within an hour, by the time it cools. With cold salting, fish fillets reach perfect condition in about a day.

If you add sugar and acid (vinegar, lemon juice, dry wine or tomato paste) to the saline solution, you will get a marinade. Spices give the marinade a spicy taste - peppercorns, cloves, garlic, bay leaves, coriander seeds, cumin or mustard and others. Herring or mackerel can be marinated whole, filleted or cut into portions.

In a jar with pieces of fish fillet, you can add onions cut into rings, lemon slices or carrot sticks - each time the salted fish will delight you with new flavor shades. The finished fish is stored in a tightly sealed container in the refrigerator for no more than 5-7 days. The higher the salt concentration in the water, the saltier the finished product will taste and the shelf life of the fish will increase.

Here are some proven recipes for delicious marinated fish:

Herring in apple cider vinegar

For this recipe we will need 2 medium frozen herrings and 2 onions. For the marinade – 250 ml water, 2 teaspoons salt and 1 tsp. sugar, 5 tablespoons of apple cider vinegar. Pour water into a saucepan, heat it, dissolve salt, sugar, add spices - peppercorns, a pinch of coriander seeds, a couple of cloves, bay leaves. Bring to a boil and add vinegar. While the brine is cooling, cut the herring into pieces without bones and skin, put it in a jar, sprinkle with onion rings. Pour in the cooled marinade. A day later the snack is ready.

Quick salted fish in two hours

We will need two carcasses of fresh frozen herring or mackerel, one or two onions. For the brine – 400 ml of water, 2 level tablespoons of salt, 2 tbsp. spoons of 9% vinegar, 200 grams of sunflower oil, spices - bay leaf, cloves, a few black peppercorns, a pinch of coriander seeds.

Prepare the brine - dissolve the salt in water at room temperature. We cut the defrosted fish into pieces without skin, remove the bones, put them in a bowl and fill them with the prepared brine, let them sit for two hours. Then drain the brine, place the pieces of fish fillet in a jar, alternating with spices and onion cut into thin half rings. Pour in a mixture of vinegar and vegetable oil, let it brew for another half hour and you can serve, but after a day the marinated fish will become even tastier.

Mackerel or herring in marinade

For this recipe we need two large fatty herrings or mackerel, two onions, half a lemon, several bay leaves, 1 tablespoon of salt, 4 teaspoons of sugar, coarsely ground black pepper.

We clean the fish from bones and skin, cut it into pieces two centimeters wide. Cut the onion and lemon into rings. Place a few onion rings and a bay leaf on the bottom of a liter jar. Next, lay the fish in layers, sprinkling with a mixture of salt, sugar and spices, adding lemon and vegetables until the jar is full. Cover the dish with a lid and leave to marinate in the refrigerator for 2-3 days.

Delicious marinated mackerel

Take three medium-sized fresh frozen mackerel, three onions, three cloves of garlic. We also need 1 tablespoon of salt and 1 teaspoon of sugar, 3 tbsp. spoons of vinegar, and 2 tbsp. spoons of sunflower oil, a few peas of black and allspice, bay leaf.

In this recipe, the fish does not need to be defrosted - it must be quickly cleaned and cut into portions while frozen. Peel the onion and garlic, cut the onion into thin rings and the garlic into slices. Place the pieces of mackerel fillet in a bowl, alternating with onion and garlic. Add salt, vinegar, sugar, spices and oil, mix everything carefully. Then place the fish with the marinade tightly in a glass jar, cover with a lid and put in the refrigerator. In about a day, the mackerel will be salted and ready for consumption.

There are many recipes for marinades for fish. Try it, change the ratio of salt, sugar and vinegar, add your favorite spices and enjoy the great taste of home-salted fish!

Dessert for today 🙂 - carving - onion lotuses

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The life of any woman is full of responsibilities and interests. It so happened that the responsibilities of being a housewife and my interest in cooking coincided in my case.

Isn’t it interesting to salt fish yourself at home, and not only just, but with secret ingredients?

I suggest you try and evaluate homemade herring or pickled river fish.

We can say for sure: the recipes described are worthwhile, tested by time and by us personally.

You can try several recipes: a recipe with vinegar, salting with a minimum amount of it (for those for whom it is contraindicated) and salting in a sauce. You are bound to fall in love with one of them, but there is no other way.

How to salt fish

For each recipe, I have already found “my” fish. According to one recipe, you can salt expensive varieties of fish for the holiday - mackerel or fillets (and not only) of red fish, the second recipe allows you to get a herring indistinguishable from a store-bought one or a fabulous-tasting river fish. In any case, we will need fresh or freshly frozen fish.

Ambassador rules

• Before cooking, be sure to clean the fish carcasses from giblets, scales, and black films inside and wash them well.
• We cut the river fish into portions: this is necessary for quick “ripening” in vegetable oil with onions.
• You can salt not only salmon fillets, but also their trimmings, which can be bought much cheaper (bellies or backbones).
• The most convenient container is a three-liter jar: it is suitable for both portioned pieces and whole herring. It is also convenient to use ordinary rectangular or oval (for whole carcasses) containers.
• For salting, we use only coarse salt: any recipes that you find on the Internet are designed for proportions with coarse salt.

The suggested amount of brine is enough to fill three medium-sized herrings or mackerel.

If you decide to salt the whole fish (with the head and not gutting), the salting time should be increased by half a day.

Have you decided to salt fish without vinegar? Then this is your recipe: in our case, it is added only to make the fillet elastic. Vinegar can be safely excluded from the recipe.

Brine ingredients

• 1 glass of salt (cut);
• 1 tablespoon sugar;
• 1 spoon of vinegar (can be completely omitted);
• cilantro seeds (coriander) - 8-10 peas;
• bay leaf - 3-4 pieces;
• 0.5 liters of boiled, cooled water.

We prepare the fish, place it in a suitable container and fill it with chilled brine until it is completely covered. The finished herring can be tasted within a day.

We most often use this recipe for salting river fish (asp, bream, and pike perch are especially tasty). But if you like the recipe, you can safely adapt it to any type of fish.

• We clean the catch, wash it and cut it into small portions.
• Sprinkle everything generously with salt and leave the slices in this state for exactly 4 hours.

• After the time has passed, rinse the pieces well in running water and let it drain.
• Again, place the washed pieces in a clean bowl and pour vinegar over them for 20 minutes. There is no point in keeping the fillet in vinegar: we risk burning it (you can tell by the pale, colorless color of the fillet). There is no need to wash cut fish after bathing in vinegar.
• At this time, peel the onion and cut it into wide rings or half rings (whichever is more convenient for you).

The last stage is marinating: place the prepared fish and onions in layers in a suitable container. Fill the balls with vegetable oil and leave for ripening for a day.

For this recipe we need 2 fresh frozen herrings (other types of fish will do) and 2-3 medium onions. We carry out all preparatory procedures as in previous recipes.

Ingredients for marinade

• 100 ml sunflower oil;
• 3 tablespoons of tomato sauce or 1.5 tablespoons of pasta;
• 50 - 70 g of boiled water;
• 60 g vinegar;
• 1 tablespoon salt,
• 0.5 teaspoon ground pepper,
• 1 tablespoon sugar.

To prepare the marinade, pour sunflower oil, tomato sauce, water into a deep frying pan and simmer for 3 minutes. Remove the sauce from the heat and cool. Add vinegar, salt, pepper, sugar and mix thoroughly.

For this recipe, be sure to separate the fish fillet into portions and cut the onion into rings. We put everything in a small tray with balls.

Pour in the prepared sauce and close with a lid. Place in the refrigerator to ripen for 12 - 18 hours.

That's all! We feel free to invite our guests or family to taste this extraordinary dish! Rest assured, people will definitely ask for the secret recipe! Admiration and applause are guaranteed!

In addition, I offer you another method that I came across on the Internet - the author of the video tells you how to dry-salt mackerel. I also liked this recipe: it allows you to get homemade deliciousness quickly and with a minimum of time.

This cooking method is also useful for salmon; there is absolutely no difference in salting.

Dry salted mackerel

I hope you enjoy our family pickling recipes. The point is no longer about saving money (although this nuance is also not excluded), but about the fact that we are confidently feeding our family with a pure product without preservatives and other harmful additives.

I wish you to always delight your household with delicious dishes and good mood!

With love, your Elena Skopich

Salt fish at home? No problem at all. This is much cheaper than buying such fish in a store. And you can always cook it to your liking.

The question is what kind of fish can be salted. At home, you can salt both fresh and frozen fish of any breed, except sturgeon, the salting of which requires special refrigeration equipment and professional skills. Imagine serving boiled potatoes with fish that you salted yourself for dinner. And what a surprise will be the guests who taste your fish at the festive table!

So, ! This process is not as complicated as it might seem at first glance. The main thing here is to observe the amount of salt taken for this. Well, even if the fish turns out to be over-salted, then this is not a problem. You can always bring it to the desired condition by soaking it in water for a few minutes.

But before we start salting fish at home, you and I should still listen to the advice of experts.

… Fish is salted in two ways: the so-called dry salt, using a pickling mixture, and using brine.

… For the pickling mixture, take approximately the same amount of salt and sugar; if desired, you can add spices to taste. Pour a little pickling mixture into the pickling container; you can also put a few peas of black and allspice and a bay leaf there. Then lay out pieces of fillet, which are also sprinkled with the mixture, and then the layers are repeated. No pressure is needed - the fish will be salted just like that.

… You can salt any sea fish this way.

… If you bought a whole carcass, then the easiest way to cut it is slightly frozen: in this case, the bones separate a little faster, and the fillet remains undamaged.

… Brine allows you to salt fish faster, and its taste is more intense.

… To prepare brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.

… To speed up the salting process and add a spicy aroma to the fish, you can add a little mustard, ready-made or in powder, to the brine - salting fish at home will be reduced by one and a half times.

… The brine can be boiled or used either way, depending on how quickly you plan to use the finished product.

… If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.

… Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for consumption.

… If you salt fish at home in the form of fillets, it will be ready in 5-8 hours, depending on the size of the pieces.

Well, now for the recipes themselves!

When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never over-salted.

Quick salting of any red fish

Option #1

Prepare brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour this brine over the fish pieces (the pieces should be small), leave for 3 hours, and drain the brine.

Option No. 2

Cut 1 kg of red fish fillet into 5x5 pieces, place in a container and salt each piece thoroughly, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Place in the refrigerator overnight and you can eat the fish in the morning.

Option #3

Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Place the fish in it, skin side down, press down so that the entire piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, much less stored in it) and place in, but not in the freezer.

Option No. 4

Cut pink salmon (chum salmon, salmon) along the ridge, cut off the ridge. Using a very sharp knife, cut the layers of fish (crosswise), holding the knife at approximately a 45 degree angle.

Sprinkle the bottom of the container for salting fish with salt and sugar (“by eye,” depending on the amount of fish). Lay out the sliced ​​layers of fish, sprinkle again with salt and sugar, and repeat the layers. After 2 layers, add black peppercorns and bay leaves. Drizzle with sunflower oil. Close and refrigerate. After a day, the fish is ready to eat.

Option #5

Rub the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the very next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they need to be salted. The fish can be kept in this form for about a week, and then you need to hide it in the refrigerator.

When cutting fish, waste remains: heads, tails, fins, ridges and bones. Don't rush to throw them in the trash. You can cook from all this. And the bones can be salted separately - it will make an excellent snack for beer.

Pink salmon (salmon or other red fish) home-salted

Required: 1 kg fish, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar.

Wash the fish, remove the skin and remove the backbone and bones so that you get 2 halves of a clean fillet.

Mix salt and sugar in a separate bowl and rub both halves of the fish fillet on all sides with this mixture. Then connect the two halves together, wrap them in a canvas cloth and put them in the refrigerator. The fish is ready to eat within 24 hours.

Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.

Salted pink salmon

Method No. 1

Defrost pink salmon, but not completely, gut it, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).

Rub well with salt, outside and inside (about 3-3.5 tablespoons of salt per 1 medium pink salmon carcass), wrap the fish in cellophane, then in several layers of newspaper, put it on the bottom shelf of the refrigerator, after a day turn it over to the other side and leave for another day. Then wipe with a dry cloth, wrap in it and eat.

The fish is evenly salted and turns out very tasty and juicy.

You can salt chum salmon and salmon in the same way.

Method No. 2

Defrost pink salmon, prepare the fillet and rub it with salt, adding some spices (there are special seasonings for fish) and always white grains. Leave the fish in this state in a warm place for 3 hours, then cut into pieces and pour in vegetable oil. Place in the refrigerator. After 12 hours the fish is ready.

When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste.

The recipe for salting red fish or river fish is simple. At home, it is important to correctly determine the ratio of fillets or carcasses and salt. The fish must be taken fresh or frozen, whole or in steaks. To obtain a lightly salted product, it takes several hours; a saltier taste requires 1-2 days.

How to salt red fish

• Time: 2 hours.
• Number of servings: 2 persons.
• Difficulty: easy.

The recipe for salting red fish at home involves using good quality fish.

Pink salmon, salmon, and trout are used for salting.

After salting is completed, the finished dish is used for sandwiches.

Ingredients:

• sugar, salt - 15 g each;
• salmon steak – 250 g;
• vegetable oil – 60 g;
• ground black pepper – 3 g.

Cooking method:

1. Salting red fish at home starts with processing the carcass.
2. Lightly freeze the fish before using.
3. Mix spices in a separate bowl.
4. Cut the steak into thin slices.
5. Place cling film on the bottom of a plastic container.
6. Coat with oil and sprinkle with a mixture of spices.
7. Place the first layer of salmon.
8. Fill with oil again and sprinkle with spices.
9. Layer all the fish pieces.
10. Refrigerate for about 2 hours.

Quick salting of herring

• Time: 40 minutes.
• Number of servings: 10 persons.
• Difficulty: medium.

Salting fish at home is carried out using dry salting, sagging salting or using brine. The latter method is well suited for pickling herring. It turns out spicy and is used for garnish and salads.

Ingredients:

• salt – 3 tbsp. l.;
• water – 1 l;
• fresh frozen herring – 4 pcs.;
• sugar – 1.5 tsp;
• bay leaf – 2 pcs.;
• black pepper – 5 peas;
• cloves – 2 pcs.

Cooking method:

1. Thaw the herring at room temperature.
2. There is no need to gut the fish.
3. To make the brine, fill all components with hot water.
4. Bring the liquid to a boil until the salty and sweet crystals dissolve.
5. Remove the marinade from the heat and cool.
6. Place the herring in a container with salted liquid for pre-salting for a day. Place pressure on top.
7. Then transfer the carcasses into a food container with a lid, fill with the remaining brine.
8. Place the product in the refrigerator for 24 hours.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Difficulty: easy.

Peled is a lake-river species. It must be selected in the same size, no more than 25-30 cm in length. For salting at home, you can use carcasses, pieces, and uneviscerated fish with heads.

Ingredients:

• peled – 1 kg;
• onion – 1 pc.;
• salt – 2 tbsp. l.;
• black pepper – 5 pcs.;
• vinegar 6% – 100 ml;
• sugar – ½ tsp;
• bay leaf – 2 pcs.;
• coriander, nutmeg - to taste.

Cooking method:

1. Wash fresh peled.
2. Remove scales, heads, and entrails.
3. Cut into small pieces.
4. Place in a jar.
5. Place onion cut into half rings on top.
6. Add all the spices. Shake the jar.
7. Pour in vinegar and stir again.
8. Place the peled in the refrigerator or cellar for 3 hours.

Salting river fish

• Time: 30 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

At home, for dry salting, it is better to choose river species. The fish should not be large; you should opt for crucian carp, perch or roach.

It is important to use glass, enamel or plastic containers for pickling.

Ingredients:

• perch – 1 kg;
• water – 500 ml;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• peppercorns – 5 pcs.

Cooking method:

1. Gut the perch carcasses and cut off the heads.
2. Mix spices with water and boil.
3. Cool the resulting liquid.
4. Place the fish carcasses in an enamel pan.
5. Pour in room temperature brine.
6. To obtain lightly salted perch, keep it in the cold for 2 days.
7. If you want a rich, salty taste - for 5 days.

Recipe in oil

• Time: 30 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

At home, you can pickle using oil. This marinade helps the product cook quickly. It turns out delicious, with the aroma of pickled onions. The recipe is more suitable for fatty fish.

Ingredients:

• mackerel s/m – 3 pcs.;
• sunflower oil, boiled water – 125 g each;
• salt – 3 tsp;
• mustard, sugar - 1 tsp each;
• onion – 2 pcs.;
• vinegar – ½ tsp.

Cooking method:

1. Clean the mackerel from entrails, scales and heads.
2. Cut into portions.
3. Mix all ingredients except onion.
4. Place the fish pieces into the resulting brine.
5. Add chopped onions and stir.
6. Cover the container with cling film and refrigerate.
7. Shake the container with salted fish periodically.
8. It will be ready in 36 hours.

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