How to Salt Salmon

Salmon refers to salmonids and sometimes reaches incredibly huge sizes.

Each type of fish has its own way of cooking, which emphasizes all the virtues. For example, if the salmon is fried, you will get no more than fried fish. Nothing special. Therefore, most people think how to salt salmon.

Fresh salmon is a source of microelements that disappear during heat treatment or rapid thawing. Therefore, in order to make the shelf life longer and at the same time to save the usefulness of fish, it is smoked cold or salted.

In order to salivate the salmon of the house, it must be divided into fillets, which must be thoroughly rubbed with a salty mixture. From time to time the pieces of fillets must be shifted, so they more evenly salted. Salted salmon receives a special flavor and delicate taste. Now you will learn how to salt salmon.

We are making salmon

If you have a large carcass (more than 6 kilograms), it is better to cut it into pieces of a kilogram by one and a half, without defrosting. At the same time, leave a part of the fish in the freezer, and salivate some. This is done because half of the large fish can weigh up to 4 kilograms, which means that it will take a whole week. Unfortunately, during storage the salmon dries up, loses its taste and attractive appearance.

For salting salmon, the whole fillet or a part of it is usually taken. Therefore, before salting the salmon, it is necessary to separate it.

Rinse the fish with cold water, then carefully wipe with a tissue. Now cut off the head and gills, taking a small amount of meat. Then arm yourself with a long and wide knife. Only with it you can make neat pieces of fillet.

Cut the fish along the spine in half, with no difference whether you start from the head or from the tail. Thus, you will get 2 pieces of fillets: one without the spine, the second with it. The ridge should be carefully cut off, only do it carefully, because the rests of the ribs were left along with the ridge, which means you can cut yourself severely.

You got 2 fillets. Of these (the best tweezers) you need to remove the ribs. To do this, gently palp the fingers of the flesh and, after determining the bone, pull it sharply out of the meat. This is how you need to remove absolutely all edges. After you do this, the fillet will be ready for pickling. If you want, you can cut off the abdomen, so it's pretty fat, which means not everyone will like it.

How to pickle salmon

You can do this in three ways, described below:

1. Dry. When the fish is rubbed and poured with a saline mixture;

2. Wet. With it, the fish is salted in a saturated salt solution;

3. Mixed. First, the fish are rubbed with salt, and then they are kept in a saline solution for a certain time.

The simplest and most popular and our hostess way is dry. But on a wet method fish is usually salted in factories that specialize precisely in this. A mixed method is generally used quite rarely, but if there is a desire, try it. Salmon is simply gorgeous.

A simple salting recipe

Defrosted or fresh salmon is cut on fillets. The skin is not necessary to remove. On the meat side, sprinkle the fillet with salt (preferably sea or large). Do you know the amount of salt? The calculation is approximately the following: 4 tablespoons per one kilo of fillets.

Remember that the salt should not be small, otherwise the salmon simply does not salivate. Better let it be more, because salting fish is difficult, because it is quite juicy and fat, which means that the meat absorbs exactly as much as necessary. Fold both halves of the fillet together with the meat inside. Wrap everything in a clean cloth or paper napkin. Then put in a saucepan, which is tightly closed. Now remove the salmon in the refrigerator for about 15 hours.

Remove the fish, carefully clean the salt with a knife. You can not rinse salmon with water. Everything, the fish is completely ready. You can cut the fillets into thin slices and serve them to the table. Now you know how to salt salmon, and you can please her family.