How delicious salt salmon
How delicious salt salmon
Salted red fish is a product which is able to decorate any casual and festive table. Use this delicious dish available in different versions: as a standalone snack or as a Supplement to boiled or steamed potatoes.
Nowadays, most Housewives are increasingly choosing the option of self-salting red fish. To buy the finished product, you will have to pay a lot of money, and the quality of the product wants to be better. Moreover, it is possible to buy a defective product, which in our time is not uncommon. As for home cooking, there are a huge number of recipes and there is a possibility to prepare a dish like that. Plus, home-salted fish is always fresh, if it chose correctly.
- 1 What is the red fish suitable for pickling
- 2 How to select fresh, quality fish
- 3 Correct cutting fish
- 4 How to pickle red fish
- 4.1 Dry Ambassador
- 4.2 Wet Ambassador red fish
- 4.3 Red fish in the marinade
- 5 How useful red fish
What is the red fish suitable for pickling
For home cooking you can use any fish of this family, for example:
- chum salmon;
- sockeye salmon;
The list includes the most famous types of red fish, which are great for cooking unique dishes, including Haute cuisine. Dishes from red fish are a image for any restaurant. Therefore, there is a choice of fish, depending on the preferences of individual families. Any of these will delight family members tasty, tender, without any impurities meat, if you cook by yourself.
How to choose fresh, quality fish
First, we need a responsible approach to the selection process of fish carcasses. Much of the fish can tell her eyes: if they are red and clean, so the fish is fresh. The presence of a carcass bleary eyes tells about the staleness of the product. Equally important is the appearance. If the fish several times been frozen, then the bright area may appear yellowish, similar to rust. As a rule, the fish, if to look at it more closely, is not a very attractive look that immediately catches the eye.
If carcasses of fish are Packed in plastic, then they also should not buy, because it is very difficult to determine the freshness of the product, especially if several layers.
Those who has been cooking fish at home, suggest to buy red fish whole carcasses. Inside it you can find caviar, which costs a lot of money. By the way, the eggs can also be cooked by yourself, and will cost this exotic product is much cheaper than buying it in the store.
Proper cutting of fish
Cutting fish is not such a simple operation as it seems at first glance. To efficiently fillet a fish you need to have a sharp knife, such as sharp scissors and rubber gloves to carcasses of fish do not slip out of hands.
- For starters, the fish is cleaned of scales and well washed in running water.
- After that, the decapitated fish cut tail and fins and remove the innards.
- Along the entire back is cut for a more uniform impregnation of the fish with salt.
This is the case when a red fish is planned for pickling whole. If you want to pickle fish fillet, the actions will be somewhat different.
- The fish is cut from the back.
- Across the back is a deep cut.
- After that, the fish meat is separated from the ridge.
- Then removed the ventral and dorsal fins.
- In closing, with your hands separate the skin and bones from the meat. As a result, we have two pieces of fillet of red fish.
Tip! Fish is recommended to cut in conditions when it is not fully thawed. Then all the cuts will be smooth and neat. Such parts as the head, tail and fins will fit for cooking very tasty and healthy soup.
How to pickle red fish
First and foremost, you should prepare the correct dishes. This will suit either glass or enameled container. You should not salt the fish in a metal bowl. Alternatively, suitable plastic containers for food products.
Usually used for pickling coarse salt, red meat then fish is juicy, tasty and not too salty. Excess salt remains on the surface. Due to large pieces of salt meat is kept in the space and does not slip. Coarse salt burns more meat, making it more dense than fine salt. The result is a quality finished product.
This is the easiest, affordable and fastest way. The point of this technology is that the meat of the salmon is rubbed on all sides with a mixture of salt and sugar taken in equal proportions. If you have the desire, in this composition you can add different spices such as mustard, pepper, coriander, Bay leaf and others. Although it has to be more complicated ways of cooking, and the easiest is a mixture of salt and sugar.
It is interesting to know! For every kilogram of fish meat should take one tablespoon salt and one tablespoon sugar.
After wrapping the fish in dry salt with sugar solution, it is wrapped in a dry thick cloth and placed in the refrigerator 1 to 3 days. The more she will stay in the refrigerator will be saltier then. It all depends on how much salted fish you want to get.
Another option involves packing grated fish in a bowl, after which she placed the cover with the cargo. Fish, under the action of salt and sugar, let the juice and will be prepared in its own juice. If you want to add different seasonings they sprinkled the fish after rubbing with salt and sugar.
After fish pass through this stage of salting, it is cut into pieces of the proper size and placed, e.g., in a jar. Pieces of fish are placed in layers and each of layers is filled with rings of onion. In conclusion, fish meat, pour vegetable oil.
Wet Ambassador red fish
Wet the Ambassador is cooking meat red fish in brine. The easiest and fastest recipe is the following: take a 1,5 l water and 0,5 kg of salt and 0.4 kg of sugar and spices, the number of which is chosen according to the taste. Small pieces of salmon, pour on the brine, and place in the fridge for 12 hours. Through this time fish you can take and eat. Some fans home fish products instead of sugar add honey. Take 0.5 kg of red fish and is filled with a brine consisting of 1 liter of water, 5 tablespoons of salt and 1 tbsp of honey. After 4 hours the fish you can serve, the Gulf pre-oil.
Red fish in the marinade
A true marinade is made up of sugar, spices and vinegar (or citric acid). Very often in the marinade add vegetable oil, mustard powder or ready purchase. The principle of marinade classic as when pouring the brine. Although there is some difference in the use of spices, making the finished product more diverse taste.
Very good results can be obtained if to use two cooking methods at once: first marinated in brine, and then pour the marinade. For example, if you take meat, prepared in brine, it is cut into slices and put in layers in a bowl. Each layer is shifted by half rings onion, sprinkle with pepper and drenched with lemon juice. In conclusion, the dish is poured with sunflower oil. The finished dish is placed in the refrigerator overnight.
How useful red fish
Since ancient times, the red fish was considered a favorite dish of kings and pharaohs. And valued it not only for the delicate and delicious meat, but also for a lot of useful items that were in her meat. The most valuable and significant is the fish that inhabits the cold seas, rivers and oceans.
To preserve all the nutritional components of this fish, it is better to prepare on pair. No less useful will be the meat, if roasted in the oven or cook on the grill.
Red fish is good because:
- Its meat can be a large amount of fatty acids omega 3 (and 6). This acid optimizes the human body, reducing cholesterol and strengthening blood vessels.
- Eating red meat fish, can prevent the emergence of malignant tumors, prevent depression.
- If there is a red fish, can help to improve metabolism, promote normal blood circulation, strengthen the nervous system, to ensure the normal functioning of the liver.
- Regularly eating meat, you can get rid of shortness of breath, arrhythmias, and chronic fatigue syndrome.
- Due to calcium content, there is a high probability of gain of bone tissue.
It is quite natural that variations of cooking salmon a lot more, so you have the option of choosing any of them as most appropriate. Home pickling has a number of advantages and it cannot be compared with fish cooking factory, due to the fact that the options factory-salting is not so much and there is nothing to choose. At home the hostess will be able to put those ingredients that make the red fish is the most delicious.