Deliciously salted red fish is always a welcome guest on our table. It is good as a slice and on sandwiches. Beautifully decorated snacks with thin, appetizing pink slices will decorate any feast. You can buy salted red fish in stores, but it is quite expensive. Therefore, if they manage to get hold of fresh fish, many housewives try to salt it themselves.

There are two methods of salting: dry and in brine. In the first case, the fish is rubbed with salt and spices, in the second, it is filled with ready-made brine. Both methods have their adherents.

Two recipes for salting red fish - dry and wet - today we will look at both of these methods. But before we start with the recipes, let’s get acquainted with the tips and recommendations of experienced chefs:

Secrets of salting red fish

For home salting, it is better to use very fresh fish. It’s easy to check freshness: transparent eyes without clouding, pink gills, shiny surface, no unpleasant odor. Thawed and then salted, it turns out watery and not so tasty.

When pickling, use a mixture of salt and sugar. The latter softens the taste and also prevents the fish from drying out. It is also recommended to lightly grease the carcass with vegetable oil before salting. This will make the finished product softer and tastier.

In addition, when salting, you can add spices: garlic, herbs, pepper (black and allspice), bay leaf, lemon slices, etc. Experiment to your liking.

Large specimens are salted for several days. Smaller fish, about a day, and cut into pieces - 8-12 hours. However, experienced chefs do not recommend eating it right away. Give it a little more time to sit and mature.

Red fish recipe at home - dry and wet

Recipe for salting red fish without brine

For this method, take: a whole red fish (any), weighing approximately 1 kg. To it add 2 tbsp (preferably coarsely ground), 1 tbsp sugar, 2 cloves of garlic, 1 tsp black peppercorns and allspice.

Preparation:

Gut the carcass and rinse thoroughly with running water. Dry well with napkins. Place the fish on a piece of thick cotton fabric. Mix salt, sugar, rub the fish inside and out. Sprinkle with finely chopped garlic and pepper. Wrap in cloth and then in cooking paper.

Place in a suitable container and refrigerate. After 4-5 days you can taste it. If you feel that it has not been salted enough, put it in the freezer and wait a few more days.

Here is another option for pickling at home

We need: for 1 kg of fish: 2 tbsp salt, 1 tbsp sugar, (a pinch): basil, parsley, rosemary, ground coriander, 2 cloves, 2 finely broken, .

Preparation:

Gut the fish, wash and dry with napkins. Mix salt, sugar, herbs and other spices in a bowl. Rub the carcass thoroughly with the mixture (inside too). Wrap in cloth and place in a plastic container.

Wrap the dishes in foil and leave at normal temperature for 12 hours. Then put it in the cold for a day, and then in the freezer for three days.
After which you can eat.

Recipe for salting red fish in brine

In brine, fish cooks faster, but loses some of its taste. But that's my opinion. Many people like this particular salting method.

For a carcass weighing about 1 kg, take: a liter of water, 4 tbsp salt, 2 tbsp. l, 2 bay leaves, 6 allspice peas, 1 tsp black, also peas. You can also add 2-3 cloves.

Preparation:

Prepare the carcass as we did in previous recipes. Just cut off the head and tail, and cut the fish itself along the ridge into two parts. Place tightly in a large container or enamel saucepan with a lid.

Boil water, add salt, spices, boil for a couple of minutes, let cool well to normal home temperature. Pour brine over the fish and add lemon juice. Close the container tightly with a lid.

Leave for several hours at normal temperature, and then refrigerate for two days. Remove the finished fish from the brine and pat dry with napkins. Place in a dry container with a lid or wrap in cling film. Store in the refrigerator.

Quick recipe at home in 2 hours

This recipe allows you to quickly prepare spicy lightly salted fish. It will be ready to eat in a couple of hours. But, of course, it must be very fresh and not defrosted.

To prepare you will need: a carcass weighing about 1 kg, 2 tbsp salt, 1 tbsp sugar, 2 cloves of garlic, a mixture of ground peppers, and an onion.

Preparation:

Prepare the carcass as we did earlier. Cut along the ridge into two halves, remove the skin. Remove the bones with tweezers and cut the fillet into slices. Separately mix salt, sugar, pepper. Finely chop the garlic. Cut the onion into thin rings.

Pour the salty mixture into a large plate, roll the slices there, place them in a bowl, sprinkle with garlic, stir. Cover with a saucer of smaller diameter and place a load, for example, a half-liter jar of water. Leave for an hour.

Now place the slices in a jar, place onion rings on top, add vegetable oil, a little so that it only lightly covers the fish. Shake the jar and put it in the refrigerator for another hour. After which you can serve it to the table.

Today we looked at two methods of salting fish - dry and wet. Regardless of which one you choose, the fish will turn out much tastier than store-bought. Store it in the refrigerator for no more than 5 days. If you need longer storage, it is better to put it in the freezer.

Almost everyone loves red fish; it is tender and pleasant to the taste, and also very healthy. Sandwiches are prepared from salted fish of the sturgeon family, it is added to sushi and rolls, and to holiday salads. They eat it just like that, serving sliced ​​fish on the table. However, salted red fish is not cheap, so many housewives have learned to salt it themselves. This saves money and gives you the opportunity to get exactly the taste you love. There are two ways to salt red fish - dry and wet. We will look at them today.

We choose good fish and prepare it

If you decide to enjoy fish from the sturgeon family by salting it at home, choose the product carefully. If you manage to get hold of fresh fish that has not been frozen, inspect it and be sure to smell it. If it smells bad, don't buy it. Frozen fish can also be used for home salting. Inspect the carcass - pay attention to its skin, it should not be damaged.

To prepare the carcass for salting, defrost it for an hour. Do not immerse it in water, let it freeze naturally. Keep larger fish longer at room temperature. To begin cutting, the carcass should remain slightly frozen. Remove any scales from the surface and then transfer the fish to a cutting board.

We immediately cut off the head and tail. They can be suitable for preparing rich Usha. We cut the belly lengthwise. See if you got any caviar? If yes, then there is good news - you can salt it and, in addition to the fish, you will also get red caviar of excellent quality. Now carefully remove the insides and cut off the fins.

The next step is to get rid of the ridge. To do this, divide the carcass in half along the back. Place the red fish skin side down and slowly remove the backbone with a knife. Try to get rid of all the seeds so that during the meal you don’t have to be distracted by removing them, but enjoy the taste. Do I need to remove the skin? Not necessarily, although some housewives do this. Let's leave this question to your discretion - you can leave the fillet on the skin, or you can completely separate the fleshy part. Now is the time to start pickling.

Two ways - dry and wet

There are two ways to salt red fish - salmon, chum salmon, pink salmon - dry and wet. Dry involves the use of bulk components from which the curing mixture is prepared. It can be salt alone, or salt with granulated sugar, you can also add spices to them.

The wet or moist salting method involves preparing a brine into which the fish is dipped. It is prepared from water, adding salt, spices, and sugar. Each of the methods is good in its own way. Let's get to know them right now.

Dry method of salting fish

So, we have already cleaned the fish, now we will salt it. Take a suitable container (glass or ceramic) with a lid. Divide the skinned fish fillet into pieces about 4-5 cm wide. We will need salt and sugar in a ratio of 1:2. That is, for one spoon of salt we take half as much sugar. To pickle medium pink salmon (1 kg), take 4 tablespoons of salt and 2 sugar. Mix the ingredients. Now treat the fish pieces with this pickling mixture on all sides, even where the skin is. After completely covering the surface of the pieces with the sugar-salt mixture, cover the dish and place in the refrigerator.

In a day the fish will be ready. We take it out of the container and dry it with napkins. Now you can cut it into pieces and eat it. According to this recipe, the fish will be lightly salted. If you like a more pronounced taste of salt, keep the fish in the refrigerator for another 12-15 hours, without removing the salt layer, but only draining the resulting liquid.

“Wet” salting method

If you want to salt pink salmon or other red fish using the wet method, then prepare a suitable pan in which we will make the brine. By the way, this method allows you to reduce the cooking time of the fish. Depending on the degree of salinity you want to achieve, the amount of time spent will range from 2 to 12 hours.

So, prepare 4 tbsp for 1 liter of water. l. salt and 3 sugar. Add 10 black peppercorns and 2 bay leaves. Pour all this with one liter of boiling water. Dissolve the bulk mixture and wait until the brine cools to room temperature. The fish pieces must be peeled if you plan to salt them quickly (within 2 hours). Place the fillet in a convenient sealable container and fill with brine.

The quick pickling method does not require storing the product in the refrigerator. However, if you left the skin, then you need to salt the red fish longer - from 6 to 12 hours. Therefore, it is better to put the jar in the refrigerator. After the specified amount of time, you can start tasting, prepare delicious sandwiches, rolls or salad.

Salting red fish is not at all difficult; on the Internet you can find a variety of recipes on how to do it. Interestingly, some housewives even salt pink or chum salmon in a strong brine for 15 minutes, then dry the fillets with napkins and serve. It probably all depends on taste preferences. It is worth noting that the longer fish pieces are in a salt mixture or brine, the harder they become. Take this point into account when cooking. Try dry and wet methods for pickling to decide which one is more convenient and convenient for you.

A red-orange slice of tender, fatty fish with an indescribably delicious taste... Who would refuse such a delicacy? You can’t always buy a ready-made delicacy, but few people know that pink salmon, trout, chum salmon, or salmon can be quickly salted at home. There will definitely be no preservatives, flavor enhancers or dyes in a homemade fresh dish. Thanks to this article, you will learn how to properly salt red fish. All the nuances and details are in the recipes with photos.

Is red fish a delicacy for the elite?

There are products whose benefits neither doctors, nor nutritionists, nor adherents of a healthy lifestyle argue about. Red fish is one of these indisputable authorities. This is the only option when a large amount of fat is ideal even for dietary nutrition. Salmon breeds are rich in:

1. Polyunsaturated fatty acids;
2. Easily digestible protein;
3. Main sets of vitamins and microelements;
4. Essential amino acids;
5. Substances that improve digestion.

Eating tender, piquant, lightly salted fish that melts in your mouth helps cleanse blood vessels, improve skin structure, and reduce eye fatigue and blood pressure. Valuable fish is especially good for feeding children and expectant mothers.

Attention! Why was the red fish called that way? After all, in the salmon family there are also white specimens. Previously, fishermen called “red” a particularly valuable catch. This is where the name sturgeon and salmon breeds come from.

After listing the advantages of red fish, the desire to buy it increases, and when looking at the price tags, it gradually fades away. Meanwhile, this delicacy can be prepared independently. And it will turn out at least as good as its Finnish and Norwegian counterparts. It is enough just to purchase a frozen or preserved specimen on ice, which is several times more economical than a ready-made lightly salted product.

Express – salting red fish in brine

Pickling in brine is a quick recipe. It will come in handy before the holidays, when the housewife is very busy in the kitchen or before the sudden arrival of guests. It takes 2 hours for lightly salted fish to be ready. You just need to prepare 1 kg. raw or defrosted fish, 3 tbsp. l. salt, 1 tbsp. l vinegar, 1 onion, ¼ cup vegetable oil, a little peppercorns and bay leaf.

Salting red fish in brine

Advice. It is better to cut fresh fish immediately. It is recommended to cut frozen pink salmon or salmon without defrosting it completely. To get the maximum fillet, experts advise cutting off the ribs with precision, capturing the least amount of pulp. Remove the bones remaining in the red meat with tweezers.

How to salt correctly:

1. Cut fresh fish, separating the head, tail, and fins. Cut lengthwise, separating the bones, form a fillet of two halves of fish. Unused pieces can be put in the freezer, and next time you can cook fish soup from them.
2. Using a sharp knife, remove the skin and cut the pink-orange flesh into slices.
3. To prepare the brine, you need to prepare another container. Pour ½ liter there. water, thoroughly stir the salt in it and pour the prepared brine over the red fish.
4. Cover the fillet with a light pressure. The main thing is that the fish does not rise to the surface.
5. The water can be drained after 1.5 hours. Then dilute the vinegar in a glass of water and pour it over the half-cooked fillet. After 3-5 minutes. drain the liquid.
6. The last stage of preparation for the table is adding seasonings. Season the fish with onion rings, pepper, and oil. In 20 minutes. a delicious dish to eat.

Fish salted in brine can be eaten within a few hours

Dry salting of red fish with seasonings and sugar

Salmon, trout and salmon can be salted quickly and easily. One of the features of red fish is convenient for beginner cooks; it cannot be spoiled. She will not take more salt than she needs and in any case will remain lightly salted. To prepare 1 serving of food you need the following ingredients:

• 1 kg. trout or other type of fish;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black pepper, bay leaf, basil - optional.

Before salting, red fish is deboned and cut into slices.

Action steps:

1. Cut the fish with a sharp knife, separating the bones from the flesh so that you get a fish fillet.
2. In a small bowl, mix salt, sugar and black pepper.
3. Sprinkle the fish pieces evenly with seasonings on top. Place a little mixture in a bowl.
4. Roll the fillets into rolls and place them in a plastic container.
5. Line the resulting rolls with a bay leaf.
6. Sprinkle remaining seasoning mixture on top.
7. Close the container with a lid and leave on the table for 4-5 hours.
8. After the expiration date, put it in the refrigerator overnight.
9. In the morning, the red fish is absolutely ready!

Spicy lightly salted fish with an unusual taste

If you want to change the classic pickling methods to something original, then this recipe is for you. This is how tender trout is salted in Norwegian homes in preparation for family holidays. For 1 kg. trout or any other type of red fish you will need 3 tbsp. coarse salt, one white pepper and 3 tbsp. l. cognac

Recipe:

1. Mix cognac, salt and pepper in a bowl.
2. Gently rub the fillets so that all sides are coated with the mixture.
3. Wrap the delicious slices in foil or film and leave in the refrigerator for 2 days.

Lemon is not a problem for fish. Recipe for pickling in jars

Lightly salted pink salmon, trout, chum salmon or salmon with a citrus aroma will appeal to even the most demanding chefs. And lemon, a natural preservative, will successfully replace vinegar and large amounts of salt.

Attention! When choosing fresh fish, experts recommend paying attention to its eyes, which should be transparent. A fresh, good-smelling product usually results in firm, smooth skin. When cutting, the meat should not come away from the bones; this is a sure sign that the fish is not fresh.

To get a full 500 g can of lightly salted fillet, you need to use:

• 0.5 kg. red fish;
• 1 tbsp. l. salt and sugar;
• vegetable oil, lemon, bay leaf;
• onions, garlic and spices - optional.

Advice. Secrets of professionals: to add softness to pink salmon and chum salmon, add a little olive oil to the salt. You should not pickle the delicacy in a metal container; it will give the fish a metallic taste. A little dill and garlic are appropriate when salting any fish.

Step-by-step instruction:

1. Peel the skin of chum salmon (pink salmon, salmon, trout) from scales, cut the fish, separate the fillets. Cut the pulp into small pieces of 5-6 cm.
2. Place the chopped fillet into a jar in several layers, sprinkling each layer with spices, onion rings, chopped garlic and sprinkling with lemon juice.
3. Fill the last “floor” with vegetable oil.
4. Place the jar in the refrigerator for a full 12 hours. The healthy deliciousness is ready!

Having acquired the skill of salting pink salmon, chum salmon, salmon, and trout at home, you are unlikely to return to store-bought counterparts. A homemade dish is guaranteed to be fresh, its ingredients are only natural. In addition, you can add this or that spice to taste and adjust the salt level. Appetizing red fish will turn out delightfully tender and fragrant and, perhaps, will become a favorite delicacy for the whole family.

Before I gathered my courage and salted red fish at home for the first time, I decided to prepare thoroughly. I read recipes with curiosity, “drooled”, looking at delicious photos on the Internet and cookbooks... I was very afraid of spoiling a delicate and rather expensive product. But my fears seemed to be in vain. I successfully went to the market and chose a beautiful, fat “victim” of my culinary experiments. And the kind seller immediately removed her spine with a huge and dangerously sharp knife. I did everything according to the instructions of experienced chefs and in the morning I treated my husband to delicious salted salmon. He praised me, and I, pink-cheeked with delight, graciously accepted the compliments. Everything was going almost perfectly. Until the moment when at lunchtime I looked into the kitchen and saw a lonely little bowl of fish standing on the table. I, a bungler, forgot to hide it in the refrigerator. Having read that the snack could go to waste, I still regretted throwing it away. After all, there were 800 grams left there, no less. But I was also afraid to feed my loved ones. This is how a ruddy potato-fish pie appeared, the necessity of preparing it still remains a mystery to my husband. But that’s another culinary story, I’ll tell you about it later. And now - photo-tested recipes for delicious red fish.

How to easily salt red fish at home

Let's start with the basic method. Nothing extra! No aromatic seasonings! Salt, fish and a pinch of sugar. The taste is amazingly natural, delicate, and the snack itself seems to melt in your mouth. Ideal for salting salmon or trout.

Required ingredients:

How to simply salt red fish (recipe with photo):

This time I managed to snatch a whole (albeit small) rainbow trout carcass. But usually I don’t hesitate to brine frozen steaks. And I don’t even disdain bellies. So you can use any edible part. Thaw the main ingredient at room temperature or in salted cold water. If you have a whole fish like me, or a piece with skin, remove the scales. Then, if necessary, cut off the head and tail. You can also get rid of fins. Remove and discard the entrails by ripping open the belly. It is advisable to work with a sharp knife with a thin flexible blade. Wash well.
Now make the fillet. Carefully cut out the spine. Remove any remaining bones from the fish pieces using tweezers or your hands. Rinse again. Pat dry with paper towels. Don't remove the skin.
Prepare the salting mixture. Simply add salt to sugar (or vice versa) and mix. Why do you need granulated sugar? It acts as a natural preservative. Its addition will have virtually no effect on the taste of salted red fish. But it will be stored longer. The same goes for lemon juice. This is a preservative (what a scary word), but completely harmless. In addition, it eliminates the specific odor. The juice can be added to a ready-made treat before serving or when pickling. It is better to take sea salt. The product will take it exactly as much as needed. Therefore, there will be no oversalting. But if you don’t have it, regular coarse table salt will do. Less of it is needed, pay attention to this.
Rub the fillets (steaks) or sprinkle the bellies of the red fish with the pickling mixture, as in the photo. Place in a glass or plastic container (jar, other container) close to each other with the skin facing out. Cover with a lid or cover with film. Place in a cool place. In a day you will have lightly salted fish. Do you like a brighter taste? Wait 36-48 hours. Look into the container every 12 hours. Is there a lot of liquid being produced? Drain it. Have you decided to take chum salmon or pink salmon as the main target? It may turn out a little dry. Therefore, I advise you to salt it with vegetable (olive or deodorized sunflower) oil. Or pour it over a ready-made dish for storage.
You will get a fragrant, tender, appetizing and healthy snack. There is no other option. And with it you can do whatever you want: prepare sandwiches, roll rolls, cut salads... Or just cut it, put it on a plate with translucent lemon slices and enjoy an incomparable treat.

How to piquantly pickle steaks or fillets of red fish

A recipe for those cooks and connoisseurs of good food who love “zest”. Of course, we are not talking about dried grapes, but about the special accents that seasonings provide. Follow the step-by-step instructions to get a spicy and original delicacy!

Product set:

Step-by-step recipe with photos:

This time I salted the salmon steak. It is not as richly bright in color as trout, especially after freezing and thawing. But also delicious. Moreover, this method, although not much different from the previous one, involves the use of seasoning. And they will make their own aromatic adjustments to the flavor bouquet of the finished snack. In general, let's go. Leave the fish at room temperature to thaw. You don’t even have to defrost it completely so that the beautiful pieces don’t get deformed. Remove scales. But leave the skin. The bones can be removed or left as desired. I cut out the rest of the backbone, so I ended up with two thin fillets.
The dry pickling mixture includes sugar, salt and spices. What seasonings to use, decide for yourself. I’ll just leave here a list of flavors that go with fish, and you can choose your favorites. To make the taste of red fish salted at home more interesting, you can add: coarsely ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, you don’t need to use all of the above. And in general, you shouldn’t overdo it with additives, otherwise you’ll ruin the dish.
Rub the red fish, dried with paper napkins, with the mixture and place in the container in which you will salt it. Seal the container tightly. Refrigerate for 24-48 hours (depending on the thickness of the pieces and desired level of saltiness).
Check the fish after 12 hours. A lot of liquid will be released - be sure to drain it. When the salting process is finished, rinse the fish pieces in water and pat dry. Can be stored in the same container. Low-fat varieties (coho salmon, chum salmon, pink salmon) can be poured or greased with vegetable oil to make it more tender. I'm wrapping things up, I'm canceling the recipe, but I'm leaving a photo of red fish salted at home. Decide for yourself how to serve it and with what.

“Wet” method of salting red fish

This option impresses with its simplicity and practicality. Even low-fat varieties will be juicy and tender thanks to the brine with aromatic bay leaves and spicy pepper. And by adding onions and olive oil to the dish, you will prepare a real flavor bomb. I warn you, don't swallow your tongue when you try it!

What you will need:

Cooking method:

If the product is frozen (as in my case), defrost it. But not completely, for ease of cutting. Clean off the scales. Cut the whole fish into fillets. The steak can be left whole. Then rinse the piece well and pat dry with thick paper towels.
Prepare the brine. Mix salt and spices. place over medium heat and bring to a boil. remove from heat and cool completely. Then add apple cider vinegar or lemon juice.
Place in a bowl (made of food-grade plastic, glass, ceramics or enameled metal). Carefully pour in the brine. Cover tightly. Place in a cool place. To lightly salt red fish at home, a day will be enough. For stronger salting, you will need a little more - 36-48 hours. Cut the finished fish appetizer into small pieces and place in a jar or container. If desired, alternate slices with thin onion rings. Fill with vegetable oil (unscented sunflower or olive).
Store in a cool place for 3-4 days. You can make sandwiches for breakfast or snacks and other delicious dishes from juicy, tender fish.

• To speed up readiness, you can apply pressure. To do this, place it in a bowl. Cover with a flat plate. Place a weight on top, such as a can or water bottle.
• It is not advisable to give lightly salted fish to young children, as this can lead to poisoning. For a children's menu, the appetizer will be suitable after at least two to three days of salting.
• When choosing a chilled product for pickling, make sure that there are no stains or unpleasant odor of decomposition on it.
• To make it piquant, you can add a little garlic and dried dill.
• Refrain from using a microwave or hot water when defrosting the main ingredient. This will definitely affect the taste of the finished dish.
• Serve as a filling for pancakes, tartlets or canapés, make sandwiches or serve on a plate as a beautiful and tasty fish platter with fresh herbs, lemon and vegetables.

Have a pleasant and healthy fish appetite!

The world knows many cold appetizers. But gourmets especially prefer salted red fish. Its piquant flavor and versatility, combined with a variety of alcoholic beverages, are appreciated in different countries.

The benefits of this most delicate delicacy have been known for a long time. There is more than one way to salt red fish.

Selection of red fish

To deliciously pickle the delicacy, any type of red fish is suitable. You can choose sockeye or salmon. The most delicious trout fish is not inferior to pink salmon. Moreover, pink salmon has a grayish tint and is very soft, so you need to cut it with special care. The popular chum salmon and coho salmon are a little difficult to fry and stew; cooking this fish can take a lot of time. In order for the product not to be dry, everyone has to learn different culinary techniques.

What is the best way to cut fish?

Not completely defrosted inhabitants of seas, rivers or lakes are cleaned of scales and skin, and also gutted using a medium-sized knife blade or scissors.

First, the tail and head are cut off. After cleaning the scales, the fish needs to be washed. The skin is cut along the ridge. Use your fingers to separate the ridge, approaching the spine, you need to separate the dorsal part of the fillet from the bones.

Scissors will help you get rid of the pelvic fins. The carcass should be turned over, with the separated part placed at the bottom, and the bones, on the contrary, will be at the top.

Using a knife, the meat is separated from the ribs, the tail spine part is cleaned last. The films on the inside of the carcass are removed. The dorsal fins are separated, and the fin at the bottom in the tail area is cut off. Using a knife, it is easy to separate the second part of the ridge of the carcass. At the end of cleaning, you will have two fillets.

About the simplest method of salting

To salt red fish according to a simplified scheme, you will need two tablespoons of salt per kilo of meat, one tablespoon of sugar is enough. The fillet parts are generously sprinkled with salt and sugar. The fish is placed in a container, skin side up. Cover the raw materials with cling film; the top of the container should be closed with a lid. The products are salted in their own juice.

Tip: For thick meat, you will need the pressure of a half-kilogram weight. If the fish weighs 2 or 3 kilos, you can do without a load.

What can you salt red fish with?

During salting or later, fish products are sprinkled with dill. Lemon zest is good for seasoning. Thin slices of lemon are sometimes added to the chopped ready-made snack.

For excellent salting and tenderness of red meat, fish slices are greased with a small amount of refined vegetable oil.

Spices, ground pepper or peas, bay leaf and garlic are often added to the salted preparation to taste or as required by the recipe.

Salting time for red fish meat

Not everyone knows how much to salt red fish according to the rules. Lightly salted red fillet takes 8 to 10 hours to cook. But for greater safety, it is better to keep the product in brine for a day or a couple of days, so that any pathogenic bacteria are certainly destroyed.

Salting ends when all the juice released by the fish or brine is drained. You can cut the fillet into pieces. The fish skin should lie on the board and the meat should face up. If it's the other way around, the pieces may fall apart.

Each piece should be wide. To do this, the fillet is cut using a sharp knife, holding it at an angle. The skin is not thrown away; the pieces are usually covered with it to prevent it from becoming airy.

Cooking red fish fillet

Which red fish to salt is chosen according to your preferences and recommendations of experienced culinary masters.

Tender, fatty salmon is fried into steaks, baked in the oven and stewed. The trout is baked wrapped in foil, which makes the dish more tender and juicy.

Bright coho salmon with coral meat is not distinguished by its fat content; it is often salted or stewed. Chum salmon, pinkish with a gray coating, is somewhat dry; it is usually purchased for salting. Pink salmon is delicious when salted. It is added to soup and cutlets are made from its minced meat.

Salmon is salted, stewed, fried, baked and smoked. The best lightly salted fish can be considered chinook salmon, which belongs to the salmon group. It has dense meat and is good for baking and smoking.

Methods for salting red fish meat

Salting red fish at home is quite simple. You only need to choose the recipe you like best:

• Salting with the addition of cognac will add a piquant taste to the fish meat, which will become denser. For a kilo of fillet you will need two tablespoons of cognac, you can add salt and vodka.

You also need to stock up on two large spoons of salt and one spoon of sugar. The process of salting pieces or steaks begins with sprinkling the fish on each side with a mixture of sugar and salt. Having placed the meat in a bowl, pour cognac or vodka over the raw material, close it tightly and place it on the refrigerator shelf. Over the course of two or three days, the red fish turns over several times.

• Marinated salmon is prepared with the addition of soy sauce, which makes eating the salty delicacy especially tasty. To soy sauce (2 tablespoons) add olive oil (2 tablespoons), ground coriander (half a teaspoon), juice squeezed from lemon (2 large spoons). Salmon pieces are dipped in salt and sugar, placed in a container, and filled with marinade liquid. It will take 2 or 3 days to salt in the refrigerator.
• Lightly salted salmon is very juicy and aromatic. The recipe calls for salt in the amount of 4 tablespoons per kilo of fillet, a pinch of ground black pepper, 4 bay leaves and half a lemon. Salt is mixed with pepper, fish fillets are dipped in this mixture, or each side of the pieces is sprinkled. Lemon juice is squeezed out and they will need to be sprinkled over the meat. Laurel leaves are placed in the spaces between the pieces. The products are salted for a day or two.