How to pickle pink salmon at home: a few practical tips

There are many delicacies that can be cooked at home.

Among these delicacies is salted salmon. All housewives are well aware of how costly this is the kind of red fish on the shelves of the store. And often a high price does not guarantee good quality. After all, it is because of the price that this fish is bought too slowly and subsequently, because of long (and often bad) storage, loses its amazing taste, and sometimes becomes the cause of food disorders and poisonings.

It is not difficult to salt this fish at home. Perhaps, only inexperienced novice masters can ask the question: "How to pick salmon in the home?".

In order to pickle according to the classic recipe (when you need the fish and a few spices - depending on taste, time and desire) was the best, it is worth considering a few highlights.

So, for example, in the first stage of cooking - cutting the fish itself - it is very important to rinse well and thoroughly clean the carcass from the scales and fins. This must be treated very scrupulously, so that your household and guests do not later have to scrape or spit out the remaining scales after a bad treatment. If you bought a whole fish: with the head, tail and viscera, you should get rid of it.

Then it is very important to take into account the thickness of the fish pieces. It is best to cut the carcass into two parts in half. Some also advise to separate the main bone - the ridge of the fish and (if desired) - the costal bones. This guarantees a better and faster prosolka. Probably, so it also is. Although it is better to just limit the extraction of the ridge and leave the costal bones alone, because they are difficult to extract from fresh fish and quite simply - from the already salted fish.

The next stage is key when choosing how to pickle pink salmon at home. It is extremely important to determine exactly which spices you will use.

The fact is that many salted pink salmon, just rubbing the pulp with salt. However, everyone who has tried several methods of cooking knows exactly how to salty pink salmon. To do this, you must also use sugar, bay leaf and black pepper. Sugars need about half as much as salts. A black pepper and bay leaves are placed in minimum quantities - just to give the fish flavor, piquancy and sharpness. Then the pink salmon is placed in a bowl (or wrapped in parchment paper) and left for a day or two in the refrigerator, and you can leave it salted at normal temperature.

There is another subtlety when deciding how to pick salmon in the home. After the fish is covered with spices, some prefer to put on top of it the gravity. However, the pink salmon is too dry to squeeze the juice out of it. Therefore, it is better to wait an extra day so that the fish can be salted as best as possible. Then you will get a softer and juicy pink salmon than in the case of accelerating the process of salting with the help of a press and obtaining salted rusks instead of appetizing and delicious fish.

There is also another, not too common way, how to pick salmon in the home. It's pickling it in brine.

In order to decide how to pick salmon in the brine, you only need to think about the composition of the spices and, of course, the very technology of cooking. In addition to the main points, when salt, sugar, water and vinegar are mixed for the preparation of brine, it should be noted that it is better to press the fish in the prepared brine with pressure and leave it for several hours. After the same time, the fish should not simply be taken to the refrigerator, but pre-lubricated with vegetable oil. As a result, the fish is more juicy.

In any case, you decide what kind of fish your households prefer: completely dry or softer and juicy. Depending on this, you should choose the recipe for pickling it.