I love the salted salmon, only buying the product vacuum-packed, never be at 100% sure that it is fresh and tasty. That is why my choice - brining their own hands. Recipes I have tried quite a lot, and concluded that the red fish in general can not overdo. She always absorb it, as it needs to and no more.
I suggest you dry process and in brine salting retseptiki stunning red fish. It comes just divinely delicious!
Salted salmon
Salted salmon, a slightly dry. To avoid this, there are secrets. Salted fish should be a vegetable oil, and it is possible after brining hold pink salmon in mustard sauce. Trout, salmon and white salmon obtained perfectly without any extra tricks. Coho and chum slightly coarser after salting, so I recommend that when cooking add the lemon juice.
Take for brining the best whole fish, let it even be frozen, it is important that it not thawed several times. This can be determined by eye. If the fish has thawed, it will look dull, and when thawed, will break into pieces. And look at the fins, peremorozhenny fat will be a yellow tint. Smell good fish will be pleased.
For salting the fish, you need to choose a large pure salt. Well suited Sea.
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dry salting
Composition:
- Red fish fillet - 1 kg;
- salt - 2 tbsp .;
- sugar - 1 tbsp .;
- Lavrushka - 2 pcs .;
- coriander - 0, 5 tsp .;
- mixture peppers - 0.5 tsp
Manufacturing Process:
Look fillets and remove the bones, skin, dirt, rinse the meat under running water, then dry with a paper towel. Mix all the dry ingredients, cut the fillets into pieces and sprinkle with a mixture of cooked fish on all sides. Place the fish in a pan or any other cookware with a lid, let stand at room temperature for 4 hours, and then still keep in the refrigerator for at least eight hours. All! Fish is ready! Before she put on the table, clean from the spices and salt. Keep salted fish should be in the refrigerator no more than two days. For this obmazhte on all sides with vegetable oil and place in a dry container with a lid.
Salting in brine
products:
- red fish fillets - 0.5 kg;
- water - 1 liter;
- salt - 4 tbsp .;
- sugar - 2 tbsp .;
- sol. Oil - 3 tbsp .;
- any spices to your taste.
Manufacturing Process:
Preheat water, stir in sugar and salt therein. Pour your favorite spices. Let the brine cool completely. At this time, put in order the fish, clean it from dirt, bones, etc., and cut in small slices. Place the fish in the cooled brine and prosalivayte 2 hours at room temperature. After that, the fish need to be removed from the brine and place on paper towel to soak up excess liquid. This fish is served on the table, watering its pre-oil. Keep necessary, as in the first recipe, but not more than a day. A great option for the sudden arrival of guests. Fast and incredibly tasty!
Of course, red fish now - it is a pleasure not cheap. But if you still want to put salt on the table pink salmon or salmon, it's best to pickle their own at home. So you'll know exactly what to eat fresh fish. Sandwiches, rolls, salads, stuffed eggs, rolls - prepared with this fish can be anything!
Bon Appetit!
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Original article posted here: https://kabluk.me/poleznoe/zasalivaem-krasnuju-rybku-v-domashnih-usloviyah.html
