How to dry salt red fish at home?

Red fish is an incredibly healthy, tasty delicacy, a rich source of Omega-3 fatty acids. Regular consumption of the product has a beneficial effect on the functioning of the cardiovascular and nervous systems, strengthens the immune system, and prevents the development of diabetes. And this is only a small part of the beneficial properties of polyunsaturated fats, which are the key to health and longevity.

In this article I will tell you how to salt red fish at home, but I think you will be interested in learning how to make delicious sandwiches with red fish.

How to dry salt red fish

Delicious, fatty meat of sturgeon and salmon is considered a delicacy. A wide variety of dishes are prepared from it, but most often the fish is found in salted form. Both fresh and frozen carcasses are suitable for cooking. The main thing is to maintain the integrity of the surface of the skin. There should also be no foreign odors, mucus or other signs of a spoiled product.

For salting, usually take fillet that has been cleared of bones and skin. If you took a whole carcass, first clean it of the insides. Then cut it into layers, so it will be salted faster and evenly.

Salt consumption should be at least 150 grams per kilogram of raw product. This may seem like too much. However, this is a necessary measure, since salt acts as a natural preservative and disinfects fish. At the second stage of cooking, under pressure, the excess saltiness will come out.

Take:

• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon;
• Cumin and coriander (seeds) – 1 teaspoon.

How to cook:

1. Take a mortar and pestle and crush the spice seeds. You can also use a coffee grinder.
2. Mix dry ingredients.

For 1 kilogram you will need 2 parts salt and 1 part sugar. Moreover, the salt should be coarsely ground, since fine salt dehydrates the fish. You can experiment with spices, depending on your taste.

1. Rub the fish and wrap tightly in a dry cloth, such as cotton or linen. Place in a saucepan and place on the bottom shelf of the refrigerator.

Keep the carcass in a cold place for 1 to 3 days. The degree of salting depends on this - the more time the product spends in the refrigerator, the saltier it will be.

1. Place under pressure and return to a cool place for 12 hours.

When ready, cut into pieces and serve. For example, Salmon Appetizers will be a festive highlight.

In addition to substances beneficial to human health, the delicious seafood contains only about 88 kcal / 100 grams, which allows it to be used for dietary nutrition. Its meat is valued in all cuisines of the world, as it has excellent taste characteristics.

A quick and tasty recipe for lightly salted red fish with dill

Lightly salted red fish (salmon, salmon or trout) is good to cook with finely chopped fresh dill - this herb just goes well with the delicate fish flesh! If desired, vodka is added to this recipe to act as another additional preservative. If you want, sprinkle the fish with ground coriander or red, white or black pepper. You can serve the fish with a very tasty homemade mustard sauce.

Ingredients:

• Salmon – 1 kg.
• Vodka – 2 tbsp. l.
• Sugar – 70 gr.
• Sea salt – 2.5 tbsp. l.
• Ground black pepper – 1 tsp.
• Fresh chopped dill - to taste.

For the sauce:

• Vegetable oil – 150 ml.
• Fresh chopped dill - 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Spicy mustard – 2 tbsp. l.
• Mustard beans – 1 tbsp. l.
• Wine vinegar – 1 tbsp. l.
• Ground white pepper - to taste.
• Salt - to taste.
• Cognac – 1 tsp. optional.

Cooking process:

1. Pour sugar, sea salt and pepper into a convenient bowl, and finely chop the green young dill into it.

2. Separate the fish from the bones, so you get two fillets.

3. Rub the fish with the pickling mixture on both sides and pour a little vodka on top. Under the lid, in a convenient container, salt the fish for a day, turning it over twice so that it is well salted. Let the fish be stored in the refrigerator during this time.

4. Prepare homemade mustard sauce for red fish by first mixing dill and powdered sugar, and then gradually adding all these ingredients until the sauce reaches a uniform consistency. Let the sauce sit in the refrigerator for at least 3 hours, preferably overnight, to allow the flavors of all the ingredients to fully meld.
   Read also:  How to properly pour silicone molds with complex terrain
5. Before serving, cut the fish into portions, sprinkle with fresh dill and pour over the sauce.

Tip: two spoons of whipped cream added to mustard sauce served with salted red fish will make its taste more delicate.

Bon appetit!

Cooking in marinade

To prepare the marinade, three products are used: salt, sugar and vinegar. Vegetable oil, mustard, various spices and herbs are used as additional ingredients. The taste of the finished dish depends on what kind of marinade you prepare.

My family, for example, does not like too spicy dishes, so in addition to the main ingredients, I add black pepper and bay leaf.

Take:

• Salt – 2 tablespoons;
• Sugar – 1 spoon;
• Allspice and black peppercorns;
• Lemon – 1 piece.

How to salt:

1. Grind the pepper not too finely in a mortar.
2. Mix salt, hot mixture, sugar.
3. Cut the fillet into portions.
4. Rub with spices and sprinkle with lemon juice.

• Place in the refrigerator for 8 – 10 hours. Delicious fish is ready! You can make sandwiches. Take black or white bread, spread with butter or cream cheese, and place pieces of fish on top. Garnish with a slice of lemon and herbs.

There is a faster cooking option in a marinade. To do this, the fillet is rubbed with salt, sugar, and rolled in chopped dill and lemon zest. Sprinkle lightly with cognac. Wrap it in cling film, in which several holes are pierced so that the meat does not “suffocate.” In order for the fish to be lightly salted, it is kept in the cold for 4 hours. If you hold it longer, it will turn out saltier.

How to dry pickle herring

Another way to salt the whole herring, but without water.

Ingredients

Herring - 1 piece

Salt

- 1 tbsp.

Sugar

- 1 tbsp.

Ground black pepper

- 0.5 tsp

The fish needs to be washed. If desired, cut off the head and remove the entrails.

Mix salt, sugar and pepper. Rub the mixture onto the fish and wrap it in cling film or seal it in a plastic bag. Place on a plate and store in the refrigerator for two days.

Wet salting of red fish

In this cooking method, the fillet is filled with spicy brine and kept in the cold for two days. The undoubted advantage of this method is the uniform distribution of salt and spices, resulting in fish meat that is tasty and tender in the end.

Natural flavors will add original spice - coriander, cumin, onions, bay leaves, and a mixture of peppers. But be careful with their addition - do not interrupt the natural taste with additives!

For the brine:

• Water – 3 glasses;
• Salt – 3 tbsp. spoons;
• Apple cider vinegar – 2 teaspoons;
• Allspice – 6 peas;
• Bay leaf – 2 pieces.

Also prepare:

• Onion - 1 head;
• Vegetable oil - ½ 250 gram glass.

How to cook:

1. The first thing you need to do is boil the brine. Place a pan on the stove, pour in the required amount of water, salt and add spices. Bring to a boil, simmer at low simmer for a couple of minutes, turn off. Let the liquid cool completely, then pour in the vinegar.

You can use regular table vinegar 9%, but apple vinegar has a milder taste.

1. Cut the carcass, then cut it into two parts along the ridge. Place in a container. Pour in brine until it completely covers the fish.

The following types are ideal for salting: chum salmon, salmon, trout, salmon. It is better to salt carcasses cut into fillets or slices. Do not salt the skin, otherwise it will be difficult to cut later.

1. Cover the container tightly with a lid and refrigerate for 48 hours.

Cut the finished seafood into portions. Transfer to another container in layers, sprinkling each with onion half rings and pouring oil. This snack can be stored for no more than 5 days! Doctors recommend eating fish in various ways of preparation (fried, baked, salted), as it contains microelements important for the body. Cook and eat with pleasure!

Lightly salted salmon in brine - the taste is incomparable!

Well, now for you it’s not a dry method of cooking, but in brine. This is my favorite option. I hope you will appreciate it too.

Ingredients:

• Water - 1 l;
• Salt - 4 tbsp. spoons;
• Lemon juice - 1-2 tbsp. spoons;
• Cloves - 2 pcs.;
• Black peppercorns - 2 pcs.;
• Bay leaf - 2 pcs.;
• Allspice peas - 2 pcs.;
• Fish - 1 kg.

Cooking method:

1. First prepare the brine. To do this, boil water, then add salt and all the spices on the list (cloves, black pepper, allspice, bay leaf). Next, cool the brine to room temperature, remove the spices and add lemon juice.

You can put a whole slice of lemon in the brine and crush it a little with a masher.

2. Now take a deep container and place pieces of fish in it. In this case, the fish can be pre-rubbed with your favorite spices. Pour cold brine over the fish so that the pieces are completely covered with liquid.

3. Press the lid on the workpiece and put it in the refrigerator. Leave for 20-24 hours.

4. Well, then take out the pieces and cut them into plates. Get started tasting.

Salted red fish in 2 hours

It's hard to find a person who doesn't like red fish. Many housewives are interested in the question: is there a quick salting option? Such that a delicious appetizer can be served immediately and without having to wait a day or more. I'll tell you a secret - this method also exists!

Right now you will learn how to cook delicious fish in just two hours!

You will need:

• Salt – 5 tbsp. spoon;
• Sugar – 4 tbsp. spoons;
• Water – 1 liter;
• Vegetable oil;
• Black pepper – 1/3 teaspoon.

How to cook:

1. Boil water and let cool.
2. Dissolve salt and sugar in warm liquid. Pour the resulting solution over the carcass and leave for 2 hours in a cool place.
3. Drain the brine. Sprinkle fillet pieces with pepper and drizzle with oil.

Let stand for another 10 - 15 minutes - and taste! Bon appetit!

Make it yourself or buy it?

Stores sell all kinds of ready-made mixtures, seasonings, sauces, pastes, and additives for red fish. However, they may contain dyes, unnatural preservatives, flavors and other suspicious components.

It will be much tastier and healthier to prepare the delicacy yourself, varying the degree of salinity and composition of spices to taste. You can prepare a universal seasoning for home use. It is suitable for pickling, frying, boiling or stewing fish. It contains all the same:

• salt (3–3.5 teaspoons), sugar and coriander (2 teaspoons each);
• mixture of peppers, (3 teaspoons), freeze-dried garlic, onions (5 teaspoons).

Crush all ingredients into powder or finely chop and mix. This seasoning for pickling red fish will be appropriate in any fish dish.

Recipe for pickling with oranges

Do you want originality? I suggest using the orange marinade recipe. A piquant citrus flavor and extraordinary tenderness of the dish are guaranteed!

If you want to surprise your guests with a dish that they probably haven’t tried yet, use this recipe!

Take:

• Mixture of hot peppers – 1 teaspoon;
• Bay leaf - 2 pieces;
• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon;
• Orange – 1 piece.

How to cook:

1. Chop the bay leaf with your hands and mix with the rest of the dry ingredients in a deep bowl.
2. Clean the carcass, cut into fillets, roll in the aromatic mixture.
3. Place the fish in a container in layers, arranging with orange slices. Place in the refrigerator for a day.

After 24 hours, drain the resulting liquid. All that remains is to cut into portions - and the snack is ready to eat!

A quick and tasty recipe for salted salmon with lemon

Lemon, with its pleasant citrus aroma, will make your red fish more tender, and its specific taste will be less expressive. Also, thanks to the lemon, the fish fillet will become softer, and the salting process will go a little faster. Lemon juice is an excellent preservative, so fish will be preserved more reliably with it.

Ingredients:

• Fresh salmon – 500 gr.
• Lemon juice – 1.5-2 tbsp. l.
• Sugar – 2 tsp.
• Salt – 2 tsp.

Cooking process:

1. Buy boneless fish fillets or cut up red fish yourself. Wash the fillet and blot excess moisture with a dry towel, after removing all the bones with tweezers.

2. Prepare salt, sugar and lemon, mix salt with sugar.

3. Squeeze the required amount of juice from the lemon and strain it from the pulp.

4. Rub the fillet with sugar and salt and coat with lemon juice on both sides.

5. Place the fish fillet in a bowl and cover with cling film, and then refrigerate (in the refrigerator) for a day. During the day, turn the fillet a couple of times so that it is salted evenly.

6. Serve the tender red fish to the table.

Bon appetit!

How to deliciously pickle pieces

The delicate, sweet, slightly salty taste of red fish meat is liked by both adults and children. However, despite the rich content of vitamins and minerals and the presence of healthy fats, you should not abuse this product. It is enough to consume this healthy delicacy one to two times a week to maintain the functioning of the body.

I offer you two cooking options.

For the first method:

• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon;
• Allspice and black pepper;
• Bay leaf;
• Lemon – 1 piece.

How to cook:

1. Pour a liter of water into a saucepan, add the indicated ingredients (except lemon). Let the liquid boil, remove from heat, cool to room temperature.
2. Place layers of chopped fish and lemon wedges in a bowl. Fill with brine.
3. Cover with a flat plate and place a weight on top, for example, a liter jar of water.

In 24 hours, this delicious seafood delicacy will be ready to eat! A minimal amount of brine ingredients will not spoil it, but will only enhance the taste.

For the second method:

Brine:

• Water – 0.5 liters;
• Juice of 1 lemon;
• Black pepper – 1/3 teaspoon;
• Dried coriander – 1 teaspoon;
• Dried basil – 2 teaspoons.

Fragrant mixture:

• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon;
• Garlic – 2 cloves.

How to cook:

1. In a small saucepan or saucepan, combine all the ingredients needed to prepare the brine. Boil and cool.
2. Prepare the garlic mixture by pressing the garlic through a press.
3. Lubricate the fish pieces with the aromatic mixture and place tightly in a bowl. Pour in marinade. Place under pressure.

For the product to marinate well, as in the previous recipe, it will take a day.

There is an even simpler way - without brine. To do this, make a curing mixture of salt and sugar in a 2:1 ratio, add ground black pepper. Sprinkle pieces of fish with this mixture and keep on the bottom shelf of the refrigerator for at least 12 hours.

Dry marinade (brine) for fish

The dry marinade recipe uses a ratio of salt volume to sugar volume of 4:1. Regardless of the spices added further to the marinade, this postulate remains unchanged. For a fillet weighing 1–1.5 kg, you will need 4–4.5 tablespoons of coarse salt and 1 tablespoon of beet sugar.

Add peppercorns. It is ideal to take not ordinary black pepper, but white one. The aroma of this spice is just as strong, but the taste is not as hot as its black counterpart. White hot pepper is great for preparing any fish dishes. For the indicated proportions of sugar and salt, you will need 1 heaped teaspoon of coarsely ground (or peas) white pepper.

For aroma and piquant taste, it’s a good idea to add a tiny pinch of saffron and dill to the dry mixture for pickling red fish. The greens (washed and dried) are finely chopped and ground in a mortar with salt and sugar. Then add ground pepper and a couple of saffron petals. It is permissible to replace the expensive spice with turmeric.

An unexpected but very important ingredient in red fish brine is strong alcohol. It could be good vodka, cognac or brandy. You need to add just enough alcohol to the marinade so that the dry mixture turns into a non-liquid slurry. Alcohol use is controlled as desired. You do not want? Do not use. Then add a little vegetable oil to the spice mixture.

How and how much to marinate

The final stage of salting red fish at home is the easiest. A paste of salt, sugar, pepper (herbs and alcohol if desired) is evenly applied to the filleted halves of the carcass on all sides. Lightly rub the mixture into the meat.

The red fish prepared in this way is placed in a tray. The fillet pieces can be placed separately or covered with each other with the skin facing out.

Cover the tray with cling film and place it on the middle shelf of the refrigerator. Red fish is marinated for at least 8 (light salting), 12 (medium salting) or 24 (hard salting) hours.

Has the deadline expired? Remove excess salt mixture from the surface of the fillet with a dry towel or scrape it off with a knife. The finished product is wrapped in a clean, damp cotton towel. Place in a bag or container. Store salted red fish in this “packaging” in the refrigerator for up to 2 weeks. It’s convenient to just put the pieces in a container under the lid, without a towel.

Lightly salted fish

Appetizers using lightly salted red fish are a win-win option on any holiday table. To prepare this recipe, fillets of any type of fish are suitable.

Using this simple method, you can try the fish the very next day!

You will need:

• Salt – 5 tbsp. spoon;
• Granulated sugar – 2 tbsp. spoons;
• Black pepper – 1 teaspoon.

Carcass cutting:

1. Cut off the head, tail, fins.
2. Make an incision on the stomach, remove the insides.
3. Wash the carcass in cold water.
4. If the fish is too big, you can cut along the ridge and split it into two pieces.

How to cook:

1. Rub the fillet with the curing mixture. Place in any container of suitable size.
2. Refrigerate for 48 hours.

During this time, stir the pieces every 5 hours so that they evenly absorb the salt.

Rinse the finished fillet to remove excess salt and dry with a paper towel. Wrap in cling film and store for no more than 5 days.

How to prepare fish for salting?

First of all, the fish must be properly cut. This is best done if the fish is not completely thawed. Then the cuts will be smooth and beautiful. Red fish has tender meat that is easily damaged if you work with a completely defrosted carcass.

Cutting steps:

• Wash the fish in cold running water and dry with paper towels.
• We cut off the head and tail, gut the fish, and blot the inner surface of the abdomen with paper towels.
• We make a cut along the entire back.
• Using a sharp knife, cut the fish along the spine.
• We remove the ridge, fin part and carcass. They will go into your ear.
• We remove the bones with tweezers, trying to pull them out towards the head.

Note! Bones are removed from fresh fish with force.

It is not recommended to remove the skin; it will protect the fish from over-salting.

How to quickly cut salmon:

Original version with vodka

Another original method of salting that deserves attention is with strong alcohol. The question immediately arises - why? The answer is simple - a strong alcoholic drink allows you to maintain a bright, rich color and elasticity.

When you want to experiment, try this method. It is not complicated, but requires attention to each stage.

For marinating you will need:

• Fresh fillet (for example, trout) – 1 kilogram;
• Salt, sugar;
• Juice of 1 lemon;
• Vodka – 3 teaspoons.

How to cook:

• Start by removing skin and bones from the fillets and rinsing thoroughly. Cut the lightly frozen fillet into thin slices with a sharp knife.

For salting, use a convenient deep container.

• Place the fillet slices into a tray. After laying the first layer, sprinkle the fish with all available ingredients, sprinkle with lemon juice and vodka. Do this several times until you have removed all the fish.

• Cover the container with cling film, be sure to make several punctures with a toothpick so that the fish does not suffocate. Leave for 5 hours at room temperature.
• Then put the container in the refrigerator for 48 hours

Remove occasionally to drain any juices from the bottom of the tray.

• After two days, remove the trout from the container, rinse, and place in a dry bowl.

All that remains is to please the guests by serving trout with cheese, butter or olives to the festive table. Sandwiches are an excellent snack to pair with champagne or red wine.

A simple recipe for salting red fish with vodka

Vodka for salting red fish is good because it perfectly disinfects fish flesh from harmful bacteria and microbes, preserves its shape and color, and also slightly thickens it. It is better not to use moonshine for salting fish, but 40% ethyl alcohol is quite suitable, but the most common vodka without any foreign flavors is best suited for this purpose.

Ingredients:

• Red fish – 1 kg.
• Salt – 2.5 tbsp. l.
• Sugar – 1.5-2 tbsp. l.
• Vodka – 25-30 ml.

Cooking process:

1. Prepare red fish, as well as salt, sugar and vodka.

2. Remove the bones from the fish, you only need the fillet part. Mix salt and sugar.

3. Rub the fish fillet with this mixture.

4. Place the fillet in the salting tray, pour vodka on top and cover with a lid.

5. Salt the fish fillets in the refrigerator for one or two days. The bravest ones can salt the fish in the evening, and in the morning eat delicious sandwiches with lightly salted red fish.

Bon appetit!

How to salt red fish at home (video)

The most common question that torments all housewives is how to properly salt fish so that it is moderately salty and turns out tasty. In this video, the author reveals the secrets of the classic and restaurant salting method. Use these tips and the finished product will surprise you with its taste.

Red fish is a real delicacy and a wonderful appetizer on any holiday table. In this article we introduced you to the most popular salting methods. Try all the options to find the one that suits you best. I advise you to immediately begin the simple process and delight your guests with the best treat. Cook with pleasure! If you love fish, check out the recipes for hake in a frying pan.

A simple and tasty recipe for salting red fish with vegetable oil

Salting red fish at home with vegetable oil is a pleasure! The recipe is simple, everyone can do it every time. You can use it for salting any fish of the salmon family.

Ingredients:

• Red fish – 0.7 kg.
• Vegetable oil – 100 ml.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Salt – 2 tbsp. l.
• Sugar – 1.5 tsp.

Cooking process:

1. If you have fresh red fish, it is best to salt it immediately, but frozen fish will have to be kept in the refrigerator for 3-4 hours so that it defrosts but remains cold: this makes it easier to clean it and separate the fillets from the bones.

2. Cut the fish fillet into portions.

3. Make a marinade for fish by mixing salt, sugar, chopped bay leaf and vegetable oil with ground black pepper.

4. Place fish pieces mixed with oil and spices in a glass jar.

5. Now the fish in the jar under the lid should be placed in the refrigerator for a day. Store it for no more than a week, but we are sure that such yummy food will not last long!

Bon appetit!