How to properly salt fish. What kind of fish can be salted at home: choices and cooking tips Salt white fish

Fish is a source of nutrients necessary for the life of the human body. It can be salted, smoked, marinated, steamed, fried, boiled and added to other dishes. Many types of fish are suitable for salting, except for those that are not used for food at all.

But not all are suitable for cooking at home. Sturgeon breeds, for example, require the use of certain refrigeration equipment and special skills. What kind of fish can be salted at home and how to choose it correctly, it will be interesting to know not only housewives, but also fishermen.

How to make the right choice and what to use

Fish fillet and caviar are used for food as independent products and in addition to various dishes. Most often, salting is chosen from the cooking methods. It allows you to extend the shelf life of the finished snack. In addition, in the future, the fish can be dried and dried.

Salmon, herring and mackerel belong to the "ripening" species, so they lend themselves perfectly to salting. These varieties of fish give a tasty and high-quality product.

Fish meat is low-calorie and is considered dietary. On average, it contains 190 kcal. A large amount of phosphorus, fluorine, sulfur, molybdenum has a positive effect on the human body.

Table 1 - Dependence of salted fish on salt content

Medium-salted and root - soaked in water before use. Slightly salted - this process does not need to be subjected.

To properly pickle fish, you should know a few simple rules:

• pay special attention to the choice of dishes. It must be made of glass or enamelled;
• use only coarse rock salt, as it does not create a crust and penetrates well into the inner layers;
• salting fish is better than a fresh catch, without damage. If this is not possible, then freshly frozen carcasses are not heated in the microwave or under hot water. They are thawed in a natural way, at room temperature;
• not all recipes call for initial cleaning and rinsing.

Advice! The retention period will depend on which method you choose.

Acting according to the instructions and following all the tips, the salty delicacy will delight you with its delicate taste and pleasant aroma.

Salting of small species

Small fish salt out much faster, and you can use it almost immediately.

Ingredients:

• 1 kg of fish;
• 150-300 gr. salt, depending on the type of salting.

Rinse carcasses in cold water. Very small specimens should not be gutted. Put in a deep cup, salt thoroughly and mix. Put a flat plate on top and put oppression. It should form its own juice. Be sure to put it in a cool place. For lightly salted fish, one day is enough, and for strong salting, three days of aging is necessary. To give the dish a spicy taste, various spices are added at will. A salted appetizer can be decorated with onions, herbs and lemon slices.

The method of salting large and medium specimens

It is recommended to salt large-sized fish in pieces, and medium fish as a whole, but without a head, tail, fins and entrails. Be sure to rinse thoroughly under running water. Several cuts are made in the fleshy parts of small specimens. Such carcasses are completely wrapped in salt, paying special attention to the gills, and put in a container with their backs up. Each row must be salted until the container is full. Cover and refrigerate for 5-10 days. There is no need to place a load. At the end of the period, each fish is washed in a salty liquid. Dried in a colander and placed in a special container. Top with a napkin and put away for storage in the cold. Fat individuals are pressed down with a press.

Cooking red varieties

If white fish can still be purchased ready-made, then red fish will be much cheaper to salt at home. It is a delicacy and is often served at the festive table.

You will need:

• 1 kg of red fish;
• 4 tbsp. l. coarse rock salt;
• 4 tbsp. l. granulated sugar;
• pepper to taste;
• a few leaves of laurel;
• lemon juice to taste.

Remove the head, all fins, tail, spine and gut the carcasses. You should get two longitudinal halves from each fish. Wash well and pat dry with a dry cloth. Prepare the seasoning by combining all the spices. Fill it with the bottom of the prepared dish. Lay the fish with the loin side up. Pour the first half with lemon juice, put the parsley and sprinkle with seasoning. Put the remaining carcasses skin side up and cover with a mixture of spices. Cover with a lid and leave to cool. After two days, drain the marinade, wipe with a towel or napkin. Delicious red fish is ready to eat.

Salted fish is stored for no more than two weeks. It depends not only on the salting method, but also on the selected instance.

Salting fish at home is always profitable, tasty and reliable. You can use different spices and cook the product to your liking. At the same time, be sure that your fish is fresh and does not have harmful additives. Such snacks are suitable for any buffet table, as well as complement other dishes. Properly salted fish will delight you with its pleasant smell and delicious tender fillet.

Even if you have never been engaged in preparations - salting, pickling, etc. - it will not be difficult to master salting fish: there are no strict proportions and exploding cans, and the results of one or another method of salting can be assessed quite quickly and the recipe adjusted. It is especially useful to practice in home salting now - then by the New Year's table you will not have to spend money on expensive packages, but you can buy and salt the fish yourself a few days before the New Year.

There are three ways to salt fish: dry, in brine and in brine. We are talking about marine (oceanic) fish, preferably also frozen. River fish, on the other hand, requires deeper processing: it is also salted, but subsequently it is also dried or smoked.

Types of salting and brine strength are indicated in the table.

Quick dry salting

This method, which we often use in everyday life, is suitable for such types of fish as salmon, pink salmon, salmon, sockeye salmon, chum salmon, coho salmon, taimen, chinook salmon, whitefish, omul, vendace. Don't be afraid to add salt - fatty salmon won't take too much.

Only coarse salt is suitable for salting (preferably not iodized), you can also add sugar to the salt - it will soften the taste a little and at the same time retain excess water: then the fish will not give too much juice, but will keep it. In addition to sugar, you can add fresh or dried herbs (dill, parsley, tarragon, celery), but not much, as well as multi-colored coarsely ground peppers (or rose pepper is better).

The technology is very simple. Cut the fish - remove the head and entrails, you can leave the scales, rub with salt (with or without additives) on all sides, wrap in a clean cloth (or parchment paper). Everything. Can be refrigerated or left at room temperature. Do not leave in the heat.

Ready time- from three hours. The degree of readiness is determined in the same way as during heat treatment - by the ease of separation of the skin and bones. Indeed, salted fish is cleaned from bones much easier than raw fish, so it should not be milled before salting.

Shelf life dry-salted fish is quite short - it is advisable to eat it in three days, up to a maximum of five days. But already salted fish can be frozen (in cloth or paper, but not in polyethylene) for the future. With salted fish, you can make salads, cold and hot snacks, and even bake pies with it.

Salting in brine

This is a more reliable option for harvesting fish. The fish is also salted in a dry way (but without adding sugar), quite plentifully, not wrapped in cloth or paper, but folded into a pan or jar. After that, oppression is placed on top of the fish. Under the influence of oppression, juice is released from the fish, forming, together with salt, the same brine that should cover the entire fish.

Ready time- from three days. If the brine becomes cloudy, it must be drained. But also best before date increases: salted fish in brine (to which vegetable oil can be added if desired) is stored for up to 10-15 days. For this method, medium-sized fish is suitable: sprat, anchovy and others, the size of which allows you to salt it whole.

Fish in brine and marinade

Fish brine can be made hot or cold. In a cold brine, the fish will salt out longer (from 3 days), but it will better retain its nutritional and taste qualities.

hot pickle(especially for fish cut into small pieces) makes the dish ready by the time it cools. Choose the concentration of salt to your liking, understanding that the stronger the brine, the longer the shelf life of salted fish.

There is one little secret that may surprise you with the seeming inconsistency of the ingredients: if you salted the fish to hardness, then it can be kept in milk for an hour or two, which neutralizes excess salt and makes the fish softer and more tender.

If acid is added to the brine (vinegar, lemon, wine, tomato), then we will get not salty, but marinated fish. You can add peppercorns, cumin, coriander or mustard seeds, garlic, cloves, bay leaf to the marinade. You can marinate without brine - for example, in wine (as well as in champagne or even cognac), but it is better to do this with weak salt fish. That is, first salt it in a dry way, and then marinate it in a marinade (or sauce) to taste - with fresh herbs or spices.

Salted fish is a versatile dish that can serve as an appetizer for alcoholic drinks, serve as a side dish or be used to prepare all kinds of sandwiches and snacks. However, before salting fish at home, you should understand the intricacies and tricks of the process, depending on the availability of time, the expected result and the type of fish.

The dry method is great for salting medium-sized fish weighing from 250 to 500 g.

To salt the fish in a similar way, take:

• 2 kg of fish;
• 400 g of salt;

Basic steps:

1. Gills are removed from an average fish, if anchovy is salted, then it is simply washed and dried.
2. A salt cushion is made at the bottom of the salting container.
3. Further, in layers, each of which is also sprinkled with salt, the fish is laid out (in each layer, the direction of the slices should change.)
4. After all the workpieces are placed in the container, a lid of a smaller diameter is laid, on which oppression is installed.
5. The fish is salted in a cool room for about 3-4 days, depending on the size, after which it is washed, dried and stored.

Salting in brine

"Wet" salting is most often used in the presence of a large number of fish.

You will need:

• fish carcasses;
• brine (at the rate of 150 g of salt per 1 liter of water);
• bay leaf and allspice peas.

To salt fish in brine:

1. The fish is washed, gutted and placed in a wooden barrel.
2. Water is boiled on the stove, in which salt is diluted and spices are boiled.
3. After cooling, the barrel is filled with brine.
4. After 21 days, the fish is removed from the container, which was in a cool room, and hung out to dry.

Recipe for salting red fish

Fillet of lightly salted salmon or salmon, melting in your mouth, is not only a gourmet snack, but also a delicacy rich in nutrients. To prepare 1 kg of fillet, 40 g of salt and 15 g of granulated sugar will be required.

The preparation method is to perform the following steps:

1. The fish is rubbed with a mixture of salt and sugar, after which it is placed in a bowl with the skin up.
2. After the appearance of juice, the workpiece is removed in the cold, where it is salted for 24 - 48 hours.

Advice! Before salting red fish, depending on taste preferences, you can add lemon zest, bay leaf, pepper and other ingredients.

How to salt river fish?

The fish caught from the river has a sweet taste that you want to make even brighter.

The method of spicy salting will come to the rescue, for the execution of which you need:

• 150 g of salt per kilogram of fish;
• Bay leaf;
• coriander;
• allspice;
• carnation;
• caraway.

During the salting process:

1. Carcasses are gutted, washed and dried.
2. A salt cushion is made at the bottom of the tank, on which the first layer of the largest fish is placed.
3. Each layer is covered with salt mixed with spices and bay leaves.
4. When the fish runs out, a lid or a special pickling circle with holes, as well as a heavy load, is lowered onto the top layer of salt.
5. The fish is sent for salting to a cool place, where it stays for 3-4 days.
6. After the specified time, the fish are washed and soaked in clean water for 1 - 1.5 hours, after which they are laid out on a newspaper, where they will dry for about several hours.

The fastest salting

Salting fish weighing 1 kg using the express method provides for the following ingredients:

• ½ l of water;
• 30 g of salt;
• 3 bay leaves;
• 10 black peppercorns;
• 5 g sugar;
• 2 umbrellas of dill.

The following steps are followed during preparation:

1. Large, pre-gutted fish are cut into portions, and medium-sized carcasses are simply gutted.
2. In a saucepan, a brine is prepared from the above ingredients, which is boiled on the stove, and then set aside to cool.
3. The fish, placed in a suitable dish, is filled to the top with brine and covered with a plate, on which oppression is set.
4. After 4 hours, the fish can be tasted or put into the refrigerator for upcoming celebrations or everyday meals.

Salted fish at home

Those who do not like too salty fish will appreciate the quick and easy salting recipe, in which it turns out lightly salted and very appetizing.

Required:

• 1 kg of fish;
• 100 g of salt;
• dill sprigs;
• 10 g sugar.

To enjoy an excellent snack:

1. The fish carcass (regardless of the variety) is cut along the ridge and freed from large bones.
2. The skin and scales remain intact.
3. Fillet pieces are sprinkled with a mixture of salt and sugar.
4. Parchment is spread on the table, on which the first layer of fish pieces is laid out skin down.
5. When the first layer is covered with dill, the second tier is laid on it with the skin up.
6. An “envelope” is formed, which is placed under oppression and sent to the refrigerator.
7. The next day, fish can be served with fragrant potatoes, other side dishes, or as an appetizer with cold vodka.

• 1 kg of fish;
• 3 onions;
• 3 carrots;
• 200 ml of vinegar;
• 5 bay leaves;
• 3 art. spoons of salt;
• 4 tbsp. spoons of sugar;
• 2 liters of water;
• 15 black peppercorns.

For cooking:

1. The fish is gutted and divided into portions, which are sprinkled with 1 tbsp. a spoonful of salt and sent in a separate bowl in the cold for 40 minutes.
2. Carrots are cut into thick rounds, and onions are chopped into rings.
3. After the water boils, chopped vegetables, spices, the remaining salt and sugar are sent to the pan.
4. After 10 minutes, pieces of fish are laid out there, which, after boiling the brine again, languish for another 15 minutes.
5. The fish is removed from the pan with a slotted spoon and laid out in sterilized jars, where it is poured with marinade.
6. The containers are closed with lids and after cooling they are moved to the refrigerator.
7. After 2 days the fish is ready.

A simple oil recipe

Salted fish is quickly and tasty obtained from such a food set:

• ½ kg of fish;
• 1 st. spoons of salt;
• 1 st. spoons of sugar;
• bulbs;
• 2 cloves of garlic;
• spicy herbs;
• bay leaves;
• a small amount of lemon juice;
• vegetable oil.

Stages of creation:

1. The fillet is prepared from the fish, which is completely cleaned of scales and skin.
2. The resulting fillet halves are cut into pieces.
3. Salt, sugar and spices are mixed in a bowl.
4. The onion is chopped into thin rings, and the garlic is cut into small slices.
5. Laurel leaves are placed at the bottom of the jar.
6. Next, fillet pieces are distributed in layers, which are sprinkled with prepared spicy mixture, onion rings and garlic slices, and then sprinkled with lemon juice.
7. After filling the container, the fish is compacted and poured with sunflower oil so that it covers the entire fillet.
8. After 12 hours in the refrigerator, the fish is served to the table.

One of the essential foodstuffs in the human diet is fish. It contains a lot of essential trace elements, fatty amino acids, proteins and a wide range of vitamins. Therefore, fish is cooked in different ways: boiled, baked, smoked, dried and salted. The latter method allows you to get a very tasty and valuable food product, because. it is not subjected to additional heat treatment.

Salted fish is a common snack on the festive table. It can also be eaten as an independent dish with a vegetable side dish. Salting fish can be easily done at home, but all the subtleties of this process must be taken into account. After all, only properly salted fish will become a tasty and safe delicacy.

The basics of proper salting

Salting fish at home can be done with river and sea fish. Regardless of the type, you must always adhere to the basic requirements.

• The fish should be of high quality: river fish should be fresh, and sea fish should be chilled or freshly frozen.
• Salt for marinades is used only pure without any impurities or iodine. For dry salting, only coarsely ground salt is taken.

For salting, you should also choose a suitable container so that it is clean and waterproof. Chip-free enamelled containers, wooden boxes or plastic food boxes are suitable.

The main preservative - salt - is heated in a frying pan or in the oven before use.

Small fish are salted whole, and large fish are gutted without cutting the abdomen, and cut into portions.

When treating carcasses with salt, special attention should be paid to the gills, oral cavity, and the space under the scales.

If you need to speed up the ambassador of large individuals, the carcass is pricked with a syringe with saline, making punctures in the area of ​​\u200b\u200bthe abdomen and anus.

Differences between salting large and small fish

Despite the general principles of salting, all fish are salted differently. How to salt fish depending on the size of the carcass? Consider the main differences between salting small and large fish:

• small fish salt faster than large ones;
• small fish do not need to be gutted, but large ones are gutted and cut into pieces;
• small fish can be salted using any of the methods described below, but for large fish it is best to use spicy or wet methods.

Types of salting

There are several main ways to salt fish at home:

• dry - dry salt;
• Wet - salt brine (brine);
• spicy - with the addition of spicy herbs or spices to brine or dry salt;
• hanging - with horizontal suspension, grated with salt, fish.

Dry

Salting fish dry is easy, so this is the most common method.

You will need:

• fish;
• container with holes in the bottom.

Place a tray under the drawer or basket to collect the secreted juices

1. We cover the bottom of the basket or box with a dense cloth, lay the prepared fish in rows with their backs down.
2. Sprinkle each row with dry coarse salt (1.5 kg per 10 kg of fish).
3. We set oppression from above, leave it for 7-10 days in a dark, cool place. Salt displaces excess moisture from the carcasses, and it flows out of the holes.

Wet

The difference between this method and the first is that the fish is salted in a strong saline solution.

You will need:

• fish;
• salt;
• 1 tbsp granulated sugar;
• non-oxidizing waterproof packaging.

Brine (wet salting) can be produced in special dense plastic bags

1. We put the fish in layers in a suitable container. Pour the layers with dry salt (consumption: 1 kg per 10 kg of raw materials).
2. We cover the product with a wooden plank, set a small oppression.
3. We leave in a cool place, inaccessible to sunlight. After a few days, the product releases juice. Salt dissolves in it, forming a brine that will eventually cover the contents.
4. After 3-8 days, salting is over. Carcasses are washed, dried, determined for storage.

Small fish can be salted in ready-made brine (1 kg of salt per 3 liters of water). The time of such salting will depend on the number, size and variety of fish.

spicy

Spicy fish is distinguished by pleasant specific notes of spices and herbs. The method consists in adding additional aromatic spices to the basic ingredients.

Most often, herring, mackerel, herring, tyulka, capelin, ivasi and other sea fish of medium and small sizes are salted with spicy salting.

You will need:

• 1 kg of fish;
• 0.5 st. rock salt;
• 1 tsp sugar;
• a mixture of ground cinnamon and allspice (or other spices).

1. We prepare the fish, following the above recommendations.
2. Mix salt with spices and granulated sugar.
3. We put the carcasses in a suitable waterproof container, sprinkling with the prepared dry mixture, and set oppression on top.
4. We leave the structure in a cool room for two to three days.

Provesnoy

This salting of fish is most often used for salting fatty varieties. Carcasses treated with saline solution are hung on rods for 5-7 days.

To make it convenient to hang the fish, special hooks are threaded through the mouth and gills.

To make the product safe, it is necessary to wrap the suspended carcasses with gauze. This will help prevent flies and other harmful insects from entering the product.

Proper storage conditions

It is important not only to pickle correctly, but it is also important to properly store the finished product. The shelf life depends on the degree and method of salting, as well as the temperature regime.

Wet salted fish is recommended to be stored only in brine for no longer than a month at 6-8 degrees. The brine will protect the product from oxidation and weathering. But the longer the fish will be in an aggressive salty environment, the worse the taste of the product will become. Without brine, fish can be stored in the refrigerator for no more than 2-3 days.

The longest time you can store dried salted fish - ram. It is wrapped in thick paper (not newspaper) and placed in a cool, dry place.

Salted Fish Recipes

There are a lot of recipes for salting fish. All of them are simple, but require strict adherence to all proportions. It is especially important to guess with salt, because. under-salted fish is dangerous to health, and over-salted fish will lose its taste and become loose. Consider the most popular salted fish recipes.

Salted pink salmon

At home, you can salt very tasty pink salmon. The fillet turns out to be very tender and appetizing, and it is simply impossible to break away from sandwiches with this delicacy. Lightly salted pink salmon is ready in 5 hours.

Salted pink salmon

• 300 g fresh pink salmon fillet;
• 1 tbsp fine salt;
• 2 tbsp vegetable oil;
• 1 tsp sweet sand.

Cooking:
To prepare the fish fillet, cut the pink salmon into small slices. Dip each piece in oil, shake lightly, put in a glass bowl. Season each layer of pink salmon with salt and sugar.

We tighten the top of the bowl with cling film, send it to the refrigerator. After 5 hours, pink salmon will be salted.

Herring in brine

Herring is an inexpensive and very tasty fish, most often it is sold in salted form. No less tasty herring can be prepared independently in your kitchen. Next, we will talk about how to pickle fresh-frozen herring in brine.

Homemade herring

Cooking Ingredients:

• 3-4 carcasses s/m herring;
• 1 liter of drinking water;
• 3 tbsp table salt;
• 1.5 tsp sweet sand;
• 2 laurels;
• 3-5 grains of black pepper;
• 2-3 inflorescences of cloves.

Cooking:
Freshly frozen fish must be defrosted before salting. This is best done in the refrigerator or at room temperature. Do not defrost herring in the microwave or hot water.

It is correct to salt the herring with whole carcasses, without cutting the abdomen. It will be much tastier, juicier and more aromatic, especially since it can be stored in brine for a longer time and will not become saltier from this.

While the fish is defrosting, prepare the brine. Pour water into the ladle, lay all the spices, bring the contents to a boil. Boil until all crystals are completely dissolved. Then set aside and completely cool the liquid.

We immerse the defrosted washed herring in the brine, set oppression on top, leave for a day for pre-salting.

Then we transfer the carcasses to a plastic container with a lid, fill it with brine and leave it for another day in the refrigerator.

Such a fish can be stored with brine for about a week.

Pickled silver carp

This method is good for cooking fatty fish: silver carp, carp, pink salmon, trout and others. Pickled fish keeps longer than salted fish. Therefore, the ideal option is to stock up on a fish delicacy for the future.

Cooking Ingredients:

• 2 silver carp steaks;
• 1 garlic clove;
• 1 onion;
• 5 grains of allspice;
• 5 tbsp vegetable oil;
• 1 tbsp. salt and sweet sand;
• 5 tbsp table vinegar (9%).

Cooking:
My steaks, fillet. Cut the fillets into strips of 8 mm.

Sprinkle the bottom of the container, where it will be, with a mixture of salt and sugar. Pack the pieces tightly and sprinkle with salt and sugar on top. Thus, sprinkling with spices, we put all the fish.

We cover the bowl with a plate on which we put oppression. We leave the workpiece to salt for about 5 hours. After that, each piece is washed from excess salt under running water.

Now let's prepare the marinade. To do this, put onion half rings, chopped garlic, peppercorns, vinegar and vegetable oil on the bottom of the dish, where the silver carp will be marinated. We mix everything, put the fish there. We mix everything, send it to the refrigerator, covered with a lid.

The fish should spend at least two hours in the marinade. When the flesh turns white, then the silver carp can be served.

How to salt the vobla for drying?

Vobla can be cooked in different ways, because. how many hostesses, so many recipes. But the most popular delicacy is dried vobla. In order to get a tasty healthy drying, the fish is pre-salted for drying.

Cooking Ingredients:

• prepared vobla;
• salt;
• 1 liter of water;
• 25 g of vinegar.

Cooking:
Before salting, we gut the roach, wash it, and remove the gills. Large individuals are cut 2-3 times along the back.

We rub the carcasses with salt, pour salt into the abdomen and cuts, rub the gills and scales. We put the carcasses in a bowl, put oppression and wait 2-3 days.

After salting, the roach must be soaked in a mixture of water and vinegar. Soaking time is calculated by the formula: 1 hour of soaking = 1 day of salting.

Then we insert a spacer (toothpick) into the abdomen of each fish, hang it for drying in a sunny windy place.

In the same way, you can salt river fish of any kind.

Fish is an affordable and tasty product. Following all the above recommendations, you can independently provide the whole family with a high-quality salty product.

... Salt fish in two ways: the so-called dry, using a pickling mixture, and using brine.

... For the pickling mixture, approximately the same amount of salt and sugar is taken, if you wish, you can add spices to taste. A little salting mixture is poured into the salting container, you can also put a few peas of black and allspice and a bay leaf there. Then lay out the fillet pieces, which are also sprinkled with the mixture, and then the layers are repeated. No oppression is needed - the fish will be salted and so on.

... In this way, you can salt any sea fish.

... If you bought a whole carcass, then it is easiest to cut it slightly frozen: in this case, the bones are separated somewhat faster, and the fillet remains undamaged.

... The brine allows you to make the salting of fish faster, and its taste is more intense.

... To prepare a brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.

... To speed up the salting process and give a spicy flavor to the fish, you can add a little mustard to the brine, ready-made or in powder - salting fish at home will be reduced by one and a half times.

... The brine can be boiled, or you can use it that way - depending on how quickly you plan to use the finished product.

... If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.

... Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for use.

… If you salt the fish at home in the form of a fillet, then it will be ready in 5-8 hours, depending on the size of the pieces.

Well, now for the recipes!

When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never oversalted.

Lightly salted mackerel is an exquisite delicacy!

This wonderful lightly salted mackerel is just the right thing for potatoes! Let's try to cook according to the recipe of the site recipe com.
1 mackerel weighing 0.5 kg
salt - 1 tbsp
.water - 0.5 l
bay leaf - 3 pcs.
allspice - 6 peas
red paprika - 1 pc.
vegetable oil
Boil water, add bay leaf, salt and allspice. Cool marinade.

Peel the mackerel and completely pour the chilled marinade over. Leave to soak overnight at room temperature.

In the morning, cut the fish into pieces, add the sweet pepper, cut into slices, pour vegetable oil and refrigerate for a day. Now you can taste.

Herring at home

Salting herring at home is not difficult, in addition, there are many different recipes.

Fish should be bought with a thick back (oily). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes:

*Marinade: boiled water (1 cup), vegetable oil - 3 tbsp. l., black peppercorns, bay leaf or a few, salt to taste. Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

*Marinade: per 1 liter of water - 1.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, bay leaf, black peppercorns, cardamom, garlic, 1-2 flowers (dried) cloves. Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

*Brine: 4 tbsp. spoons of salt and 2 tbsp. tablespoons of sugar per 1 liter of water (this is about 2-3 herring). Put the fish in the cooled brine for 1 day. Basically, no hassle.

In this way, you can salt not only herring, but also mackerel

*Brine: 2 tbsp. spoons of salt, 1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water, add bay leaf, allspice peas and coriander (bubbly). Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

*Second recipe:

6 table. spoons of salt, 1 table. a spoonful of sugar, seasonings are the same for 1 liter of water. The rest is done the same way.

* Arrange the ungutted fish in a three-liter jar and pour brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.

Quick salting of any red fish

Option number 1
Prepare a brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour the pieces of fish with this brine (the pieces should be small), soak for 3 hours, drain the brine.

Option number 2
Cut 1 kg of red fish fillet into pieces 5x5, put in a container and salt each piece steeply, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Put in the refrigerator overnight, and in the morning you can eat the fish.

Option number 3
Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Put the fish in it, skin down, press down so that the whole piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, and even more so they are not stored in it) and placed in the refrigerator, but not in the freezer.

Option number 4
Cut pink salmon (salmon, salmon) along the ridge, cut off the ridge. With a very sharp knife, cut the layers of fish (across), hold the knife at an angle of about 45 degrees.

Sprinkle the bottom of the container for salting fish with salt, sugar (“by eye”, depending on the number of fish). Lay out sliced ​​layers of fish in layers, sprinkle with salt and sugar again, and repeat the layers in this way. After 2 layers, add black peppercorns and bay leaf. Drizzle with sunflower oil. Close and refrigerate. A day later, the fish is ready to eat.

Option number 5
Grate the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they should be salted. In this form, the fish can be kept for about a week, and then you need to hide it in the refrigerator.

When cutting fish, waste remains: heads, tails, fins, ridges and bones. Do not rush to throw them in the trash. From all this you can cook an excellent ear. And the bones can be salted separately - you get an excellent snack for beer.

Pink salmon (salmon or other red fish) salted at home

Required: 1 kg of fish, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar.

Rinse the fish, remove the skin and remove the spine and bones to make 2 halves of a clean fillet.

Separately, mix salt and sugar in a bowl, rub both halves of the fish fillet with this mixture on all sides. Then connect the two halves together, wrap in a canvas cloth and put in the refrigerator. The fish is ready to eat in a day.

Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.

Salted pink salmon

Method number 1
Defrost pink salmon, but not completely, gut, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).

Grate well with salt, inside and out (about 3-3.5 tablespoons of salt per 1 medium carcass of pink salmon), wrap the fish in cellophane, then in several layers of newspapers, put it on the bottom shelf of the refrigerator, turn it on the other side in a day and leave for another day. Then wipe with a dry cloth, wrap in it and eat.

The fish is evenly salted, it turns out very tasty and juicy.

In the same way, you can pickle salmon and salmon.

Method number 2
Defrost pink salmon, cook the fillet and rub it with salt, adding a little spice (there are special seasonings for fish) and always white mustard in grains. Leave the fish in this state, warm for 3 hours, then cut into pieces and pour vegetable oil. Put in refrigerator. After 12 hours the fish is ready.

When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste.

Salmon or home-cured trout

Option number 1

For 2 kg of fish you will need: 5-6 tbsp. tablespoons of coarse salt and 1-2 tbsp. spoons of sugar.
Prepare a pickling mixture of salt and sugar.
Remove the skin from salmon still in ice cream (it is removed like a stocking), wash. Cut into thin pieces. Grate each piece with a pickling mixture and fold close, one to one, into a low jar. Put in the refrigerator for 8 hours, and the fish is ready.

So is trout. Clean the carcass, wash. You can not cut, but simply rub with a pickling mixture and fold tightly, one to one. Only you need to rub not only outside, but also inside.

And you can cut into portions and rub each piece with salt.

Option number 2

For 1 kg of fish you will need: 3 teaspoons of salt and ½ cup of sunflower oil.

Rinse the fish, remove the skin and remove the bones to make 2 halves of a clean fillet.

After that, cut the resulting fish fillet across into slices 0.5 cm thick. Put the slices in a bowl, salt and mix. Pour in sunflower oil and mix again.

Transfer to a jar and refrigerate. After 10 hours, lightly salted fish is ready to eat.

Option number 3

For 0.5 kg of fish you will need: 3 teaspoons of salt, 1 teaspoon of sugar, vegetable oil.

Grate the prepared fish fillet with a pickling mixture and keep in the refrigerator for 12 hours, no more. Then rinse, cut into pieces, put in a jar, pour a little vegetable oil and refrigerate.

In the same way, you can salt mackerel and anchovies.

Option number 4

Prepare a brine based on: for 0.5 liters of water - 4 tbsp. tablespoons of salt (without a slide) and 2 tbsp. spoons of honey.

Cut the fish fillet into thin slices. Pour the fish slices with brine and leave for 40-45 minutes. Then dry the fish with a napkin, grease the slices with sunflower oil and put in the refrigerator. If you stand an hour or two in the cold, it will be even tastier.

Option number 5

Prepare a pickling mixture from 1 tbsp. spoons of salt, 1 tbsp. spoons of sugar, ½ teaspoon curry and 2 tbsp. tablespoons of olive oil (you can also sunflower).

Salmon fillet (trout or other red fish) cut into thin slices, grease with pickling mixture and leave for some time at room temperature. Then put in the refrigerator.

If you need to salt the fish as soon as possible, for example, before the arrival of guests, then you can put pieces about 2 cm thick and wide into the brine, and the fish will be ready to eat in 2-3 hours - this time is enough to serve it to table or use in salads.

If you need, for example, herring for salad "Herring under a fur coat", then 1.5 hours is enough, you just need to pre-cut it in such pieces as they should be in the dish.

salted fish

Herring, herring, mackerel, flounder are especially successful in this salting method, but it is also suitable for other types of fish.

Option number 1

For 1 kg of fish you will need: up to 200 grams of salt, up to 40 grams of sugar.

Cut the fish into fillets, but leave the skin, salt and sugar it. Lay a layer of fish skin side down on baking paper, put a layer of chopped greens on it (dill is best), close it with a layer of fillet (skin side up). Wrap the fish in baking paper, put it under a press and put it in the refrigerator.

Small fish will be ready in a few hours. Large fish will ripen the next day.

Option number 2

Frozen fish (so it is easily separated from the skin and bones and thinly cut - 2 mm thick) cut and put in layers in a plastic container, sprinkle the layers with ½ teaspoon of salt and sugar, sprinkle with olive oil and lemon juice.

When the container is full, cover with cling film or foil, leave at room temperature for 3-4 hours. Salted fish is ready!
It is advisable to salt the fish in small containers, and store the rest in the freezer, salting the next portion as needed.
You can also cook salted caviar.

Stroganina in the north

Of course, this is an amateur recipe, you need to get used to raw fish.

Salmon and trout are very delicate varieties of fish and do not require such a long salting, 3 to 5 hours is enough for them. Otherwise, they lose their taste and juiciness.

Frozen salmon, trout, sterlet cut into thin slices, put on a dish, salt, pepper, sprinkle with lemon juice and you can immediately eat until it melts.

Nanai salted fish

Prepare a pickling mixture by taking salt and sugar in a 1: 1 ratio.
Remove the skin from the fish, grate with a pickling mixture and leave for 6 hours.

Then separate the fillet from the bones, cut into portions, rinse with cold water and put in a jar. Pour vegetable oil and leave for 20 days in a cold place.

You can add spices to taste (bay leaf, pepper).

And in conclusion, a few more recipes for homemade salting of fish.

Method number 1
Prepare a not very strong brine. Put in a raw peeled potato. The potatoes will sink in the brine. Then add salt to the brine until the potatoes float. Put the fish slices in the brine for 2-3 days. If the fish is very salty, you need to soak it in water. Put fish slices in a glass jar and pour vegetable oil. Keep it in a cold place

Method number 2.
So you can salt any fish, but herring, Baltic herring and mackerel are especially tasty according to this recipe.

Gut the salak. Gut the herring and mackerel, cut off the heads, tails and fins, and then proceed as desired. You can cook the fillet by removing the skin, freeing the fish from bones and ridges (add them to the rest of the waste and leave in the ear). Cut the fillet into pieces.

You can simply cut the fish into portions without removing the skin.

Salt the prepared pieces to taste, mix with chopped onion rings or half rings, add seasonings for fish if desired and season everything with vegetable oil. Pack tightly into a jar and refrigerate.

Method number 3
Defrost the fish, cut the fillets on both sides with a thin knife, rub the inside with a mixture of salt and pepper, fold the halves together and wrap tightly in a bag. Put in the refrigerator for a day. Then dry the fillets in limbo for 12 hours and you can eat.

Snack "Five Minute"

Such an appetizer is especially suitable in nature, at a picnic or in the country.
Peel the herring, wash, cut the fillet. Fill the fillet with salt and leave for twenty minutes, at this time we make a fire.

Then rinse the fillet a little with water, put fresh poplar branches with leaves on the fire, and place the fillet pieces on the smoke coming from under the leaves.

We must try to ensure that the flame does not break out from under the leaves. Turn the fillet pieces several times within 20-30 minutes.

Readiness is determined by color: if the fillet has become light brown, then it is ready.

I really hope that you will certainly pick up recipes for homemade salting of fish for yourself. This is especially useful on the eve of the Advent and the upcoming New Year holidays.

Good luck in the kitchen and bon appetit!