Red fish has always been considered a delicacy. Many housewives, wanting to surprise their guests, make it her main course. Pink salmon is very popular, because it is not only tasty and healthy, but also affordable. Far from the deep sea you can already find salted or frozen fish, which can also be deliciously and quickly salted at home.
Selection and preparation of ingredients
Pink salmon is a source of a large number of useful microelements. In addition, it is rich in vitamin D, which is very important, because it is because of its deficiency that many diseases appear. Also, bones are strengthened thanks to this product, and omega-3 helps improve brain activity and the nervous system and sometimes acts as an antidepressant.
Eating fish has a positive effect on the cardiovascular system, normalizes blood pressure and removes cholesterol from the blood. For normal health, it is recommended to eat fish dishes 3 times a week.
Important! Salted pink salmon is contraindicated for people with diseases of the urinary system, gastrointestinal tract and liver.
Gourmet pink salmon meat is able to actively absorb salt. It takes about 24 hours to salting the fish at home. Cooking must be done immediately after defrosting. To simplify your task, choose a carcass immediately without viscera and a head. Pink salmon meat has a bitter taste that neutralizes salt.
When choosing, pay attention to such features:
- the belly should be light pink, if it is dark - the product is not fresh. And if gray, then most likely the fish went through several frosts and thawings;
- meat should be dense, not leave the bone, when pressed on the carcass to remain without deformation;
- the gray layer between the skin and the meat is not very thick.
It is forbidden to defrost raw fish in boiling water or in a microwave oven, as it may deteriorate.
For salting red fish, you can use such seasonings:
- white pepper;
- dill;
- garlic;
- parsley;
- Bay leaf;
- mustard.
Before you start cooking, the fish must be thawed. To do this, place it in a bowl and leave it on the bottom shelf of the refrigerator or in another cold place until it melts on its own. Remove the scales, head and fins. Cut the belly, clean the entrails and wash the carcass with water. Divide the fillet into several pieces, you can leave the skin as desired.
Salmon recipes after freezing
To check if the fish is suitable for salting, look at its bones. If they easily move away from meat - the product was frozen several times and it cannot be salted. When the thawed fillet separates elastically, you can proceed to the ambassador. There are many simple recipes for making salted pink salmon. But there are several proven and popular ways that will help to achieve a pleasant and refined taste.
In brine
25 25 min.
Nutritional value per 100 g:
Leave fresh-frozen pink salmon to thaw for 2 hours in a cold place.
After defrosting, the fish should be washed, cleaned, removed the head and fins and cut into pieces.
Put water on the stove, boil and add to it all the other ingredients, sugar and salt should dissolve.
The brine must be cooled.
Put the fish in a dish for salting, pour it with the prepared solution and, having covered the lid, put in the refrigerator.
At the end of the two-day salting, the fillets must be removed, dried with napkins, put in a dry bowl and pour in vegetable oil. If you want to get slightly salted pink salmon, after salting, wash it with clean water.
Leave fresh-frozen pink salmon to thaw for 2 hours in a cold place.
After defrosting, the fish should be washed, cleaned, removed the head and fins and cut into pieces.
Put water on the stove, boil and add to it all the other ingredients, sugar and salt should dissolve.
The brine must be cooled.
Put the fish in a dish for salting, pour it with the prepared solution and, having covered the lid, put in the refrigerator.
At the end of the two-day salting, the fillets must be removed, dried with napkins, put in a dry bowl and pour in vegetable oil. If you want to get slightly salted pink salmon, after salting, wash it with clean water.
Did you know? Pink salmon favorably affects the male reproductive system, increases potency and improves sperm quality.
Dry salting method
6 30 minutes
vegetable oil
4 tbsp. l
Nutritional value per 100 g:
Leave the frozen fish in a cool place for 3 hours.
After defrosting, it must be washed, cleaned of scales. Cut off the tail and head, make an incision along the ridge and remove the bones.
Cut into two parts and remove the fins.
Put a cling film on a baking sheet or a wide plate and place each half of the fish on it.
Then mix the salt and sugar, and grate the prepared parts.
After that, connect the fillets together and again process the mixture.
Pack in cling film and leave to salting at room temperature for 24 hours.
After 12 hours, the fish must be removed and turned over.
After time, get the fillet, you can disguise it as a salmon. To do this, cut pink salmon into thin slices.
Place in a container and add vegetable oil.
Leave the frozen fish in a cool place for 3 hours.
After defrosting, it must be washed, cleaned of scales. Cut off the tail and head, make an incision along the ridge and remove the bones.
Cut into two parts and remove the fins.
Put a cling film on a baking sheet or a wide plate and place each half of the fish on it.
Then mix the salt and sugar, and grate the prepared parts.
After that, connect the fillets together and again process the mixture.
Pack in cling film and leave to salting at room temperature for 24 hours.
After 12 hours, the fish must be removed and turned over.
After time, get the fillet, you can disguise it as a salmon. To do this, cut pink salmon into thin slices.
Place in a container and add vegetable oil.
Features of storage of salted fish
After the fish is salted, it is sent to the refrigerator.
In order to properly preserve and prevent food poisoning, one must observe the following conditions:
- You should not keep the pickles on the same shelf with eggs and vegetables, as they may contain bacteria, because of which the product is most likely to disappear.
- Keep the product with the lid closed so that it stays fresh longer.
In general, the shelf life of salted pink salmon in the refrigerator is 5 days, salted salmon - 6. To extend it up to 10 days, you can moisten a clean cloth in vinegar, wrap the fillet in it and place it in a plastic bag. Also, to preserve the freshness of the pickle, put the fish in the freezer, but in this case the taste will be lost.
Did you know? The fish dies immediately after laying eggs.
Salt pink salmon meat at home is quite simple. No matter what method you choose, dry or in brine, the fillet is tender, aromatic and tasty. Surprise your household with a useful delicacy and they will surely be delighted.
