How to pickle coho in the home

Red fish is used to make rolls and sushi. In European countries, they give preference to baked salmon in various sauces. In our country, seafood is salted more often. To start such manipulations, it is necessary to observe all the nuances of cooking fish, otherwise you will not be able to avoid spoiling the delicacy.

Choosing coho for salting

1. When buying red fish in the store or on the market it is worth noting some features of the choice of seafood. Pay attention to the scales, it should shine and be one with the carcass.
2. When choosing the finished packaged fish in supermarkets, make sure that the fish lay on crushed ice.With a little effort, press your finger on the body of the carcass, if, when pressed, it assumed its original shape (there was no recess left), this figure indicates the freshness of the fish.
3. Irregularities, blood stains and smudges indicate the poor quality of the product. Feel free to touch the fresh fillet, it should be wet, a bit slippery, but not sticky. When choosing a whole fish, pay attention to the eyes, they should not be muddy.
4. Choose coho salmon that was frozen in a fast way. Always look at the production date. The presence of heterogeneous frost on meat indicates a reusable freeze.

Fish fillet cutting

1. Before slicing whole fish, defrost it at room temperature. Do not try to use warm water or a microwave. Allowed to put the carcass in a container with melted liquid.
2. Then rinse the fish and smash its belly. If the product has been previously cut, this feature will facilitate the process of gutting. Remove the insides, rinse the fish thoroughly, paying particular attention to the vertebra area. Get rid of the darkening.
3. When cutting the carcass, use only sharp knives.The preparation process is much easier, the pulp will be easily cut, the pieces will be beautifully shaped. Cut off the head and fins of the fish.
4. Then trim the edges of the abdomen along the lower fin. Do not rush to throw out, together with them and the head can be cooked ear. In the end, you get two equal loin pieces. Use tongs and remove all the bones.

Recipe number 1. Classic salting

• coho salmon fillet - 2.5 kg.
• salt - 50 gr.
• granulated sugar - 25 gr.

1. Mix in a container convenient for you bulk products. Chop the prepared fillet into pieces. Wipe with a cotton cloth.
2. Roll fish on both sides. Place in a suitable container, cover with thick gauze for 7 hours at room temperature.
3. After the specified time, place the fish in the refrigerator for 6 hours. Salinity of fish is determined by the time of infusion. If you put a delicacy in the evening, by the morning the degree of salting will be minimal.
4. Do not stand fillets for too long (more than 20 hours). Otherwise, it will become excessively salty.

Recipe number 2. Salted coho with orange zest

• coho steak - 3 kg.
• sugar - 35 gr.
• edible salt - 70 gr.
• orange peel - 200 gr.
• fresh dill - 15 gr.
• filtered water - 100 ml.

1. Peel the orange zest and chop it in a blender. Add the peel and dill in the mixture for salting. Pour in purified water, mix the composition. Apply the pickle to the fish as described in the classic recipe.
2. With the advent of the new day, try seafood. If salinity does not suit you, and the meat is not pale, leave it for another 10 hours. When you satisfy your taste buds, drain the pickle.
3. Wash the pieces of meat under running water, remove excess moisture with a paper towel. Then cut the delicacy into thin plates, serve to the table. Pour a part of uneaten fish with vegetable oil, put it in the fridge.
4. If in the next week you could not eat all the fish, you can immediately cut it in a convenient way for you and put it in the freezer for long-term storage. Melkoshinkovanny seafood will not lose its taste in a similar state.

Recipe № 3. Small salted fish in brine

• bay leaf - 5 pcs.
• Coriander - 5 gr.
• coho - 900 gr.
• Peas - 15 pcs.
• filtered water - 600 ml.
• salt - 55 gr.
• granulated sugar - 25 gr.

1. In a small enamelled container with boiling water, mix salt, sugar and spices.
2. Place the prepared washed fillet in a deep container, fill the seafood with warm brine.
3. When the composition is completely cool, send it in the refrigerator for 20-24 hours.

Recipe number 4. Salting fish in olive oil

1. Place the prepared fillet in a glass container, treating each piece with salt and sugar in a 2: 1 ratio. Place containers filled with fish in the refrigerator for 24 hours.
2. Peel the onions, chop them into rings (6 medium onions for 2–3 kg of seafood). Add to the fish and mix, pour olive oil into the container so that it covers the delicacy. Put in the fridge for another day.

Recipe number 5. Salt of Kamchatka coho

1. Cut the coho into fillet pieces, get rid of the bones. Prepare a mixture of salt and sugar in a ratio of 3: 1. At your discretion, you can add allspice.
2. Dip and grate seafood bulk composition. Place the fish on top of each other skin down in a glass container. Do not use metal dishes for salting.
3. Pour some vegetable oil and lemon juice into each container of delicacy. Pour dill (can be dried). Cap the jars and leave for about 50 minutes at room temperature.
4. After the specified time, send the seafood to the refrigerator for 20-25 hours. In the event that the fish turned out a lot, put the leftovers in the freezer.

Recipe number 6. Scandinavian salmon

This recipe is different from the rest of the preparation. Thanks to the alcoholic drink, which is part of the dish, the fish acquires a refined taste after 35 hours.

• crushed sea salt - 70 gr.
• dried dill - 17 gr.
• coho salmon fillet - 1.8 kg.
• Peas - 7 pcs.
• Vodka - 70 ml.
• cane sugar - 60 gr.
• coriander - 9 gr.
• ground black pepper - 8 gr.
• seasoning to taste

1. Rinse the carcass under running, cool water, and dry with a cotton towel. Cut off the head and fins. Separate the carcass from the fish skin.
2. Split seafood, getting two equal loin pieces. Remove all bones. Do not rush to throw away the skin. Pour vodka into a small container.
3. Send the prepared fillet to the food container, add the alcohol, roll each piece in the spices on both sides. Then sprinkle with dill.
4. Lay the fish in layers and wrap in the skin. Wrap the resulting product with plastic wrap. Put in the refrigerator for 35-45 hours.
5. After a specified time, chop the seafood into pieces, store in a glass container with a lid for no more than 6-8 days.

Basic rules for salmon salmon

1. Cut fish according to all described rules.
2. Preparation of salting is strictly according to the recommended proportions.
3. Choose aromatic spices exclusively for your taste.
4. Decide what degree of salinity you like the most. Based on this output for yourself the perfect recipe.
5. Do not pickle fish in vinegar of any kind or citrus juices. This method is completely different from the classic salting.

How to store salted seafood

1. If salting of fish occurs at home, and the skin is then removed, it is recommended to store the delicacy in an oil-filled container with the lid tightly closed for no more than 35 days.
2. Seafood salted dipped in apple cider vinegar and wrappedcotton towel. Then the carcass is placed in a plastic bag, tightly sealed and sent to the refrigerator. The shelf life in this way is 12 days.

Follow the recommended recipes and proportions. Thus, you can easily make cojacho to your taste. Try to pickle fish with a classic or Scandinavian recipe. Consider the technology with the addition of orange peel, olive oil, vodka or brine. For large amounts of salting, place a portion of the delicacy in the freezer for long-term storage.

Video: how to quickly and tasty salted fish coho