How to pickle red fish at home - pink salmon, salmon, trout

Salty red fish is a delicacy, often present on the festive table. Buying it in a store is not a cheap pleasure. Fresh fish significantly differs in price in the direction of decrease. Did not you want to learn how to pick up red fish at home, saving money, and maybe changing the taste of delicacy, guided by your personal preferences? It is not difficult. A small set of products, no more than three days - and a delicacy fish, salted with your hands, is already at your table!

So, how to pick up the red fish. The recipe includes a few simple ingredients: actually fish, salt, spices (to taste), salt, sugar and often dill.

First you need to determine the type of product. Red fish belongs to the Salmonidae family. Most often, salmon, trout, salmon, pink salmon or chum salmon are used for salting. The most tender varieties are trout and salmon.

Before salting the red fish at home, it must be treated appropriately. To begin with, the fish should be thoroughly washed and scraped. Skin can be left, it is not necessary to separate the fillets. Further in the process of processing from fish, it is necessary to rip open the peritoneum and clean it thoroughly. Separate the head, tail and fins. All that is now wastes for us, with a small amount of fish pulp can be useful as a soup set for a delicious fish soup. So you can not throw out these parts of the fish, but leave them frozen for a while. Next, we divide the carcass into halves along the ridge, carefully separate the spine and the costal bones from the pulp. It is better to get a clean fillet - bones prevent you from cutting the red fish to the table. With respect to the ribs, one can also be guided by one's own needs. So, they are often deliberately abandoned, preferring to use it later in a salty form as a snack for beer.

That's all, the carcass is cut, and we have nothing left but to pick up the red fish at home. Here, as already mentioned, there are many deviations from the rules - as in the preparation of other dishes, every mistress has her own secret.

Salt should be used coarse, coarse grinding. Spread the two prepared halves of the fish in front of them and sprinkle them with salt and sugar. The quantity can be different - someone just sprinkles a bit and both, preferring slightly salted fish, and someone pours a lot of salt (up to 4 tablespoons per kilogram of fish fillet, or even more). If you still do not know what the result will be, start with the "golden mean" - sprinkle a kilogram of fish 2 tbsp. L. Salt and 1 tbsp. L. Sugar and thoroughly rub it all in a fillet from all sides. Guided by your own taste, do likewise with your preferred spices. You can do without them. Often, use ground aromatic pepper and tarragon. Further with the fish you can do nothing, everything else will make time. At the bottom of the dish, which will grease the fish, lay half of the prepared fillet sandpaper down. From above it can be sprinkled with lemon juice, put a bay leaf and a sprig of dill. If you want to get the usual classic taste - you do not need to add anything. Top the second part of the fillet, now with the skin up. All this is covered with a tissue napkin and put any load on top - so the fish will salivate better. Put it all in a cool place, such as a refrigerator. The time for pickling fish is about three days. You can use it earlier, already the next day, but it will be lightly salted.

Some landladies prefer to pickle red fish in the brine. This recipe is similar to the previous one, but the fish will be ready for use within a few hours. The carcass is also prepared in the same way. After that, it is cut into slices and placed in a container for cooking. Brine is prepared in a separate vessel, carefully mixing half a liter of water with two or three tablespoons of salt, and pour them fish. Then the product is covered, top is put under pressure and left to be salted for one and a half to two hours. After this time, the brine is drained and the fish is poured with a mixture consisting of a glass of water and a tablespoon of vinegar. The fish should lie there for 3-5 minutes. Then cut the onions into rings, combine it with 50 g of vegetable oil, 3 leaves of bay leaves, 6-8 peas of pepper and prepared slices of fish. All this must be mixed and left for 15-20 minutes. Very fast and convenient way how to pick up red fish at home!

Instead of brine, vinegar and spices, vodka is often used (about 50 g): sprinkle the slices, sprinkle with sugar, lay the dill and pour vodka. A few hours - and the fish is ready!

The last remark - for salting fish is better to use dishes made of glass or stainless steel!