How to pickle red fish at home

Red fish is considered to be an exquisite delicacy. Seafood of this kind is used in Japanese restaurants for making sushi and rolls, and at home fish are simply salted. It is important to understand that an incorrectly performed procedure contributes to the rapid spoilage of the dish, as a result of which salmon, trout or pink salmon lose a number of useful properties. In order to carry out a fish salting properly, it is necessary to have sufficient knowledge regarding cooking technology.

Salted red fish: classics of the genre

There is a single basic recipe that is suitable for salting red fish of any kind (pink salmon, trout, salmon, etc.).

• red fish - 1 kg. (sirloin or steak)
• chopped salt (preferably iodized) - 70 gr.
• beet sugar - 35 gr.

Training
Before proceeding to the procedure, review the recommendations and conduct appropriate training. Many people want to make salting as economically as possible, in this case, do not buy steaks or fillets, but whole (not gutted) fish. As a rule, the cost of the latter option is 2-2.5 times lower.

You do not need to grab his head if the total weight of the fish is 4-5 kg. Most of the product will go to the soup set (head, tail, etc.), the next section is suitable for frying (the area before the tail), you can pickle fillets.

When buying fish in the store (if you do not chop it yourself), give preference to a high and even piece of fillet. In this case, do not listen to sellers who are trying to "smelt" you leeward goods. Feel free to ask to cut the desired piece of the favorite piece of fish.

Technology
After choosing a sirloin or steak, proceed to salting red fish. Always remember that the classic recipe for 1 kg. product is taken 70 grams. (2 tbsp. L.) Chopped salt and 35 gr. (1 tbsp. L.) Sugar. This is a classic technology practiced in many countries.

1. Prepare a plastic container (suitable utensils for microwave or food storage in the refrigerator). The size of the tank must be larger than the tenderloin, in no case the opposite.Place the fish in a bowl, sprinkle seafood with sugar, wipe with a hand to evenly distribute the composition. Repeat salt manipulations, paying attention to all areas of the product. Important! If you wish, you can replace the fine iodized salt of a large sea salt, the main thing is to keep the proportions.
2. After adding the salt and sugar to the fish, close the lid of the container and send it in the refrigerator for 48-72 hours. Important! After a day, the fish will acquire a salty flavor, which is more suitable for making salads, rolls, sashimi and sushi. After two days, the product can be used to make sandwiches. The fish does not seem tasteless to you, because it will gain sufficient saturation. After three days, the red fish will be salted to such an extent that it can feed the children in moderation without fear of intestinal upset.
3. After salting the fish can be cut. Remove bones from the sirloin using a special tool, use a nail forceps or a kitchen knife if desired. As for the skin, it is separated without much difficulty. It is enough to pry the edge with a sharp object or a fingernail,then gently lift and pull in the opposite direction at an angle of 45-50 degrees.
4. Salted fish is best consumed within 3-4 days after preparation. In cases where there is no such possibility, drain the brine liquid, remove the pieces, grease them with olive oil, move them into a container and put them in the refrigerator for further storage. It is important to understand that the aging period will increase by another 4-5 days, not longer. If possible, prepare the product every week, not allowing it to lie down.

Scandinavian red fish

The recipe is considered more complex, however, it refers to the base. Thanks to vodka, which is part of the technology of preparation allows you to achieve the desired taste characteristics for 30-40 hours.

• red fish fillet - 1.6 kg.
• grinded sea salt - 65 gr.
• dried dill - 15 gr.
• Vodka - 60 ml.
• granulated sugar (preferably cane) - 55 gr.
• pepper (peas) - 4-5 pcs. (taste)
• ground black pepper - 7 gr. (1 teaspoon)
• coriander - 7 gr. (1 teaspoon)
• sugar, salt, seasoning - to taste

Training
Wash the fish, dry it with paper towels or a towel. Cut the fins and tail with scissors or tear them “under the net” with tweezers.

Cut off the head, remove the skin, divide the fish with a knife on the belly, to get 2 loins. After that, remove the ridge, remove the remaining bones. Do not throw away the skin, pour vodka into a glass.

Technology

1. Put the fish in a plastic container, cover it with alcohol, spice it with spices on both sides, sprinkle with dill. Lay the layers on top of each other, wrap in the skin.
2. Tighten the food film in a dense roll, send in the refrigerator for 36-48 hours. After the expiration date, cut the fish into pieces, store in a closed container for no more than 1 week.

Practical recommendations

1. If desired, pieces of citrus (lime, orange, grapefruit, lemon, etc.) can be spread over the entire surface of the fish.
2. If there was no vodka at hand, replace it with medical alcohol (halve the amount), whiskey, gin or brandy.
3. Experiment with seasonings. Instead of dill, you can add parsley or cilantro.
4. To fish got a light caramel aftertaste, use not beet, and cane sugar.
5. Finished product goes well with garlic and sour cream sauce.

How to pickle red fish: pink salmon

• pink salmon - 1 kg.
• table salt - 100 gr.
• ground pepper (black) - 25 gr.
• White onion - 1-2 pcs.
• garlic - to taste
• olive oil

1. Cut the loin into slices or chop the fish into pieces if you have purchased it whole. Do not forget to remove the fins, head, tail and fat.
2. Mix ground pepper and salt into one loose mixture. Rub the fish with spices, place in a container, close the lid and wait about 1 hour.
3. After the expiration date, remove the fish from the bowl, rinse it in cold water, and dry with paper towels.
4. Cut the white onion into rings, skip the garlic through the masher or chop it in another convenient way.
5. Grate the fish with garlic, put it in a container and fill it with onion rings, crushing them in your palms (juice will come out).
6. Pour some oil into the container, roll the product from all sides, leave for 1 hour. After this time, drain the liquid.

Serve fish as a separate dish or addition to your favorite side dishes.

How to pickle red fish: trout

This recipe is suitable for salting both trout and salmon, salmon, pink salmon, etc.A special feature of the preparation is the use of dill with white pepper.

• trout - 1.1–1.3 kg.
• dill - 1 bunch
• cane sugar - 25 gr.
• chopped salt (preferably sea salt) - 55 gr.
• white pepper (pea)

1. Rinse the fish, remove the fins, tail. Cut it along the line of the abdomen, remove the bones and ridge with tweezers. Do not remove the skin, do not peel the scales.
2. Put the pepper in the mortar, knead it. You can also use a rolling pin and a towel. Crush the dill, mix it with salt and sugar, add crushed pepper.
3. Rub the fish with the mixture, put one piece on the other, wrap with cling film and place in a resealable bowl.
4. Soak the product in the refrigerator for at least 48 hours, unpack it after this period, turn the filet upwards, wait another 10 hours.
5. After this period, remove the fish and rinse it with water at room temperature. Dry with paper towels or a towel, sprinkle with lemon juice and serve.

How to pickle red fish: salmon

• salmon - 750 gr.
• fine sea salt - 65 gr.
• granulated sugar (reed) - 30 gr.
• fresh dill - 0.5 bunches
• fresh parsley - 0.5 bunches
• ground black pepper - 5-7 gr. (half a teaspoon)
• lemon juice - for filling (optional)

1. Rinse the salmon under running cold water, dry with paper towels or napkins. Peel the skin of the fish (optional step, salting is acceptable with cover), cut along the spine, remove the ridge and bones. You will have 2 loin pieces that need to be cut in half for a better brine.
2. Mix in one composition sugar, sea salt and ground pepper. Wash the dill and parsley, finely chop. Break the bay leaf into thin pieces.
3. Take a suitable bowl in which all the slices of fish fit. Pour a mixture of salt, pepper, bay leaf and sugar on the bottom. Top with finely chopped dill and parsley.
4. Take the pieces of fish and envelop them one by one in the mixture, then send them to a separate container. When all parts are finished, sprinkle the inside area with lemon juice.
5. Place the pieces of fish on top of each other, wrap them in foil or food wrap. Put in the refrigerator for 35-70 hours, after the expiration date, rinse it, sprinkle with lemon juice again and start the meal.

It is easy to pickle red fish, if you follow the instructions clearly.If possible, use steaks or fillets, these parts are well soaked in the composition. Experiment with the amount of salt and seasoning, supplement the recipes at your discretion.

Video: how to pickle red fish