Before you the answer to the question "How deliciously picking up a red fish?". Are you in the supermarket not that expensive red fish, but even vegetables on the soup prefer to choose in purified and sliced form? Self twist the page. Or read how to prepare a delicious snack at home. Our article is intended to people by rational, which knows the price of money and appreciating homely delicious food.
The question is as follows: Is it necessary to overpay for the already ready-to-use low-headed red fish? After all, the delicate product is easier to prepare independently at home. Yes, it will have to tinker with a cutting fish. Wait until it wakes up. But this is the only minus. Everything else is solid pluses. Especially as for the freshness, the desired degree of request and taste of fish.
How to choose high-quality fish for
The right choice of raw materials is the key to simple preparation and delicious finished dishes. Therefore, it is assumed to choose a fish responsibly. What should pay attention to the welcome:
- When pressed on the scaly, the fossa is rapidly restored.
- The skin of fish does not have supervisors, cuts, clean and shiny.
- Fish's eyes should be clean, transparent, not muddy and not needed.
- A carcass should not be packed in ice polyethylene inside.
Be careful, and you will get to cook a delicious snack. Keep in mind that getting fish with whole carcasses will be cheaper at times cheaper than in cutting or ready-made fillets.
Salted Red Fish
The benefits of salt red fish are known for nutritionists and other food professionals. What is the value of the product and why the red fish is useful?
In salmon fish, many fatty acids, including invaluable Omega-3 and Omega-6. These elements provide human skin with youth, do not develop the brain atherosclerosis. In addition, Omega-3 has miraculous properties:
- Reduces the level of "bad" cholesterol;
- strengthens the vessels;
- accelerates metabolism;
- improves liver and kidney work;
- warns depression;
- Strengthens the nervous system.
Daily use of a piece of low-salted red fish prevents cancer cells. Thanks to the calcium content, strengthens the bone.
Preparation of red fish to salting
Do you have no frozen carcass of red fish? The first stage of fish preparation to salt is skipped. In other cases (which happens most often) the product is subject to defrossation, i.e. defrosting. How to realize this in order not to spoil the taste of quite a bit of red fish?
What can not be done categorically, so it is to try to speed up the defrosting process. It is forbidden to immerse the fish in cold or warm water. Resort to the help of kitchen appliances, microwave oven or oven is not recommended. Red fish, like other products, should be defrosting slowly. So there is a lot of precious juice inside the fish.
According to the rules, defrosting fish should not be in air or in the kitchen room, but in the refrigerator. Therefore, before proceeding with cutting and milling, frozen fishing is put into suitable sizes (tray, shape for baking, bowl). Leave on the middle shelf of the refrigeration chamber. It is best to leave the fiszy in the refrigerator for the night. In the morning you will notice that the fish has frozen, and there are almost no water in the tray. This is a good sign. The flesh of the fish began to pushing his finger? Go to the next phase of preparation. Filling is made as follows:
- Mocked with cold water.
- Watering extra moisture clean x / b kitchen or paper towels.
- A sharp knife is cut off the head from the carcass, directing the blade under the gills of fishery.
- Open with culinary scissors (knife) abdomen, remove the insides. The inner surfaces of the peritoneum do not wash, but are wiping with paper towels, removing mucus, blood, black film.
- Carcass are cut into two equal parts, leading along the back of the fish.
- On one half the ribbones should remain. They are removed using a kitchen tweezers, either cut off with a knife. Bones come out of the pulp easily, as they are attached with thin cartilage.
- The ridge on the second half of the fish cut into half is cut off as cleaner with a sharp knife. Rib neatly removes tweezers.
Fillet is ready for a request. Czechs from red fish do not count. The skin also leaves on meat if large pieces are needed for the ambulance. Want to salt quickly? Remove the skin from pieces, cut the pulp fragments.
Unnecessary parts of the carcass (head, ridge, fins) are not thrown away. This, no less valuable product, can be used to prepare a very tasty rigid fish soup, filled, oars.
What spices are the best for red fish?
Under the Ambon of Red Fish at home, a variety of spices are used. Typically takes favorite seasonings and spices, ground or peas, seeds. Specialists in the field of food industry are recommended for a red fish to use the following types of spices and spices:
- onion (in cutting or dry);
- coriander (ground or seeds);
- Mustard (Dijon, dining or seed);
- Bay leaf;
- white pepper;
Spices are mixed in equal proportions 1: 1. 1 kg of red fish use 1 tablespoon of the mixture.
Dry marinade (brine) for fish
In the dry marinade recipe, the ratio of salt volume to the sugar volume is 4: 1. Regardless of the spices added further to the marinade, this postulate is unchanged. On the fillet weighing 1-1.5 kg, 4-4.5 tablespoons of large salts and 1 spoon of beet sugar will be required.
Add pepper peas. Ideally take not ordinary black pepper, but white. The aroma of this spice is the same strong, but the taste is not so burning, like a black analogue. White sharp pepper is perfect for making any fish dishes. On the specified proportions of sugar and salt will need 1 teaspoon with a slide of large ground (or peas) of white pepper.
For fragrance and piquancy taste, it is not bad to add a tiny pinch of saffron and dill to a dry mixture to pickled a red fish and dill. Greens (washed and dry) shallowly chicken and shared in a mortar with salt and sugar. Then add ground pepper and a couple of sofran petals. Dear spice is permissible to replace turmeric.
Unexpected, but very important ingredient brine for red fish - strong alcohol. It may be good vodka, brandy or brandy. Add an alcoholic beverage in the marinade you need exactly so much so that the dry mixture turns into a ridicule crawl. The use of alcohol is controlled by desire. You do not want? Do not use. Then add some vegetable oil in the spice mixture.
How and how much to marry
The final stage of the chips of red fish at home is the easiest. Cashitz from salt, sugar, pepper (greenery and alcohol at will) are evenly applied to the filtered half of the carcasses from all sides. Lightly rub the mixture into meat.
The red fish prepared in this way is laid in the tray. Slices of fillet can be put separately either cover with each other skin outward.
The tray is tightened with a food film, sent to the middle shelf of the refrigeration chamber. A red fish is marked by a minimum of 8 (weak ambassador), 12 (medium ambassador) or 24 (steep ambassador) hours.
The period has expired? Excess the hydrochlorine mixture, remove from the surface of the fillet with a dry towel or scrape the knife. The finished product is wrapped in a pure wet x / b to the towel. Locked in a package or container. Store salted red fish in such a "packaging" in the refrigerator up to 2 weeks. It is convenient to just put pieces into the container under the lid, without a towel.
Wet Red Fish Ambassador (Simple Recipe Fish in Marinade)
The wet ambassador in Marinade is suitable for any fish of the salmon family:
- pink salmon;
Moreover, it is usually a dry pink salmon in salt will be similar to weakly salted salmon. Juicy, soft, tender. The recipe is simple, suitable for those who make fish at home for the first time.
What to take for a recipe:
- Machine red fish - 1.4-1.5 kg (weight to cutting);
- Warm water (not hot) - 1 liter;
- Salt large (without additives) - 5 tbsp. l. (+1 h. L.);
- Sugar sand - 2 tbsp. l.;
- black peas pepper - 2 h.;
- Vegetable oil - 150-170 ml;
- Apple or wine vinegar - 2 tbsp. l. (optional, not necessarily use).
Ideally, this is the easiest set of spices. To taste and desire can be changed. For example, add a grated ginger teaspoon to the marinade or a dessert spoonful of sweet paprika.
- Separate carcasses of red fish. Remove fins, tail. Cut your head. Remove the inside. Rinse inside and outside.
- Put the carcass on the cutting board. Under the board it is convenient to put a paper napkin. Then the board will not slide on the table. Enter the fish knife under the flesh on the spine. Drive exactly on the bones, cutting off the fillet. Remove the rib bones. Turn the fillet. Cook the skin with a knife. Carefully remove from meat. Cut the piece by fragments about 3-4 cm wide.
- Make a wet ambassador. In warm water, pour sugar (5 tbsp. L.), Salt. Stir so that the grains are dissolved. Pencing black pepper peppers.
- Put the fish pieces in sweet-salt water. Close the lid. Leave alone for 1 hour. If the pieces are smaller, enough 40 minutes.
- Put fish on paper towels. Conduct. Place the pieces into the container. Fill with sunflower oil. Add vinegar and teaspoon salt. Use vinegar optional. But with him a snack will be stored longer. Stir gently so as not to damage the cutting. Close the lid.
- Leave in the refrigerator by 1.5-2 hours. After this time, you can try delicious salty red fish. It will be stored in a coolness up to 1 month. If without vinegar - up to 2 weeks.
How to salt red fish with a ready-made mixture of spicy ambulance
It is often used for a red fish, a special mixture called "For Soldering Fish". In such a mixture, manufacturers include coriander, cumin, cinnamon, carnation, nutmeg, mustard seeds. Plus black and fragrant pepper. All spices in hammer form.
What to take for a recipe:
- water - 1 l;
- Previous mix for fish - 1 tbsp. l.;
- Sugar - 1.5 tbsp. l.;
- onion - 1 medium bulb;
- Table vinegar - 3 tbsp. l.;
- Salt - 2 tbsp. l.;
- Sunflower oil is to taste.
The list of products is designed for one large fish or 2 smaller. Calculate about 1 kg of pure fish fillet.
How to salute red fish correctly:
- Water in a saucepan is brought to a boil. Enter sugar, salt, finished spicy mixture. Stir. Remove from the fire. Cool down.
- Add vinegar into spicy water. Stir.
- Immerse in the marinade filleled red fish. Blank with a lid. Let me marvel 1-2 days in the refrigerator.
- Drain water. Fillet to dry up napkins. Put in the container.
- Clean the bulb. Cut with thin rings. Put on the fillet. Fill with sunflower oil.
Product composition for 1 kg of fish:
- Large salt for salting - 2 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Ready seasoning - 1 tbsp. l.
How to cook:
- Mix sugar, salt and finished seasoning.
- Prepare fish. Clamp. Remove the inside. Cut the fins, head. Large fish cut into several pieces. Stretch leave the whole. Sutitate pieces of dry mixture. Try to make the seasoning get inside and outside.
- Wrap in bakery paper or paper towel. Remove in the package. Do not tie. Place on the bottom shelf of the refrigerator for 1-2 days.
Marination Recipes with Citrus
Marine with oranges gives a fish unsurpassed taste. An interesting fragrance, unobtrusive acid - that's what is waiting for you at the first sample snack.
What to take for a recipe:
- Red Fish fillet - 1 kg;
- Ground pepper (in the mixture) - 1 tsp;
- Bay leaf - 1 pc.;
- Large orange - 1 pc.;
- Salt of large grinding - 2 tbsp. l.;
- Sugar - 1 tbsp. l.
- In the mortar, grind the bay leaf with ground pepper. Mix with sugar, salt.
- Look in a red fish fillet in a spiced mixture. Lay into the container.
- Orange cut the circles. Stay over fillets. Close the lid.
- Remove in the refrigerator. After 24 hours, remove the sample. Place the fish on the napkins. Conduct. Cut pieces. To the table apply with olives, slices of orange.
With lemon in 2 hours (low-salted fish)
With lemon, red fish is a little sour. But the taste is very pleasant and tender. Case in an acidic marinade environment. Fish pulp is better and faster softened in acidic liquid. And this is citrus juice, vinegar. But lemon juice is more useful than vinegar.
A clear list of recipe products indicate no sense. Recipe is win-win, it will turn out anyway. Take approximately a kilogram of the broken fish. As well as 2 spoons of salt, one sugar (the perfect ratio of 2: 1). Plus one major lemon. Spices choose to taste. And some vegetable oil.
Complete pieces of fish fillet salt, sugar, spices. Lay into the container. Fill with lemon juice or mix with lemon slices. Pour vegetable oil. Mix well. Close the lid. Remove in the refrigerator for 2 hours.
Red fish recipe with vodka
With alcohol, red fish turns out unusually gentle. You will be surprised how saline pieces will become elastic and juicy. In addition to all, alcohol is a classic sterilizer, great for fast fish.
Composition for 500 grams of skin fillet:
- lemon - 1 pc.;
- Vodka - 3 tbsp. l.;
- dill - beam;
- sugar - 3 h.;
- Salt - 5 h.
- Black pepper peppers - 1 tsp.
How to cook step by step:
- Dill Melko Pass. Couple with pepper, salt, sugar. Check out lemon juice here. Fly vodka.
- In the mixture for the ambassador, immerse the fillet with the skin. Rib dice can be left or removed. Carefully soda in the mixture of fish pulp.
- Wrap a piece of food film. Remove in the refrigerator for 48 hours.
From the article you learned how deliciously sawing red fish at home. Many recipes will allow experiment in the kitchen, try different types of useful snacks. Share in the comments, have you had to solicit red fish yourself? If so, what way?
Read the other cool recipes of our website:
- "Summer salads - 30+ recipes with photos."
- "Crushed cheese in a grain - 6 delicious recipes."
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Soon the new year, which means that already in the whole boiling pre-holidays. If you still have not come up with how to decorate the New Year's table, we have a hint - Red Fish. In order for the dish with the most juicy and saturated, the meat is best chopping. Today we will share with you the best recipes of marinades for red fish.
1. Medovo-soy marinade
For this incredibly light marinade you need only six ingredients, the combination of which will give the dish spicy taste and lightweight piquancy.
- 1 tbsp. cane sugar
- 1 tbsp. Melted butter oil
- 1 tbsp. vegetable oil
- 1 tbsp. Money
- 1 tbsp. Soy Sauce.
- Fine chopped clove of garlic
1. In a small bowl, mix all the ingredients.
2. In a shallow glass or plastic dishes, put the fish or steak fillets. Fill fish marinade.
3. Cover the lid and put in the refrigerator At least 30 minutes, but no more than 1 hour.
2. Marinade with rosemary and lemon
With this marinade fish will be soft, gentle and fragrant.
- 1 tbsp. olive oil
- 1/4 Ch.L. pepper
- 1/4 Ch.L. Sololi.
- 1 tsp. Fresh crushed rosemary
- 2 tbsp. Lemon juice
- 1/2 Article. Lemon zest.
- We mix all the ingredients for marinade in the container
- Then put the fish and leave at least 20 minutes
3. Asian so-orange marinade
This marinade combines pure Asian taste notes and citrus acids. Thanks to the soy sauce and orange juice, fish meat becomes juicy and rich taste.
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 3 tbsp. l. Honey
- 1/4 cup of orange juice
- 1/4 cup of rapeseed oil
- 3 tbsp. l. Sliced kinse
- 1/2 Art. l. Finely chopped ginger
- 2 cloves of garlic (finely crushed)
- 2 green bulbs (finely sliced)
- 2 h. L. Orange zest.
- 1 tsp. Red pepper flakes
1. In a plastic or glass bowl, all the ingredients for the marinade are needed.
2. In the closing plastic bag, put the fish and fill it with marinade. Turn over the package several times and put in the refrigerator approximately for 1-2 hours.
4. Marinade from olive oil and garlic
Salmon, seasoned with olive oil, garlic and herbs - classic, but at the same time a sophisticated and tasty dish. Thanks to olive oil, the meat will become more juicy, and the herbs will give him aroma.
- 4 tablespoons of olive oil
- 1.5 tablespoon of honey
- 1.5 tablespoons of soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons of fresh leaf thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon of crushed garlic
1. Mix in a bowl olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper. Take up to homogeneity.
2. Leave 1 tablespoon of marinade for subsequent use. Add garlic to a bowl.
3. Put the salmon into the closing package. Shake to cover the fish marinade.
4. Marinate in the refrigerator Not less than 30 minutes or up to 6 hours.
5. Marinade from yogurt and spices
This option of marinade is popular in India. First, the fish marina in yoghurt sauce with spices, and then baked to an ideal crispy crust.
- 6 cloves of garlic (finely sliced)
- Finely chopped ginger to taste
- 3 tbsp. l. olive oil
- 1 tablespoon chili or paprika
- 1.5 h. L. Ground laurel sheet
- 1.5 h. L. Ground cinnamon
- 1.5 h. L. Ground carnations
- 1.5 h. L. Ground ginger
- 2 glasses of simple yogurt
- Freshly ground black pepper to taste
1. In the deep bowl mix all the ingredients.
2. Add the fish and put on an hour to the fridge to marinate. Periodically turn over the pieces so that the fish is better soaked.
Now you know which marinade is used when cooking. And you can find excellent red fish in our assortment Online store Fish2O.ru .
Bon Appetit !
And what is your favorite marinade for red fish?
>> Fish2O.ru: We learn to understand the fish, not to give yourself to deceive, choose and cook! <<
Salmon is a delicious delicacy. Regular use of fish stimulates good heart performance, activation of brain activity and contributes to the preservation of youth.
Such a product is recommended to plant or proceed, so the fat or fry destroys most of the beneficial substances. Using one of the recipes to salting the product, it will be possible to maintain the maximum amount of nutrients necessary for normal operation of organs and systems.
Solving fish is a comfortable and easy way to prepare, thanks to which the delicious low-salted salmon is obtained, perfectly suitable for both family meals and a lush feast with friends.
The sump process requires a minimum of time, the result always pleases with its unsurpassed taste.
Features of cooking low-salted fish
To get a quality product, you must follow the following rules:
- Metal dishes are not suitable for suping, as its use gives fish to the flavor of iron.
- Do not worry about the fact that salmon will be too saved. Fish will take the required amount of salt. A large piece of fillet absorbs much less salt.
- During the separation, only skin is left.
- During the salting one-piece fillet, cuts must be made so that the fish is witched from all sides.
- Put the finished fish carcass in the freezer for a few minutes so that it does not fall apart during the cutting process.
What salts exist?
Fresh salmon turns into an appetizing fish with a pleasant aroma with two ways:
1. Wet. For the pickling, pickled brines in which the fillet is immersed at a certain time. Get well salted salmon with loose and soft fibers. The flesh of fish becomes tender and pleasant to taste.
2. Dry. Great for salting of large (fillet) pieces of fish. Fish is rubbed with spices and salt, which gradually penetrate inside the fibers of salmon, giving meals to fish appetizing aroma. Consistency of fish becomes unchanged, sufficiently dense and solid.
In addition to the fillet part of the salmon, you can interform the ridges and bass fish. For insolence, only the head is not suitable, but the fragrant and welding ear boil out of it.
Subtleties in the manufacture of home delicacy
For an ideal recipe, a freshly lined fish carcass is necessary. However, in our salmon regions is not mined on an industrial scale, so it is purchased only in frozen or chilled. Guided by the Principles of Cooking Delicates, you can create a real culinary masterpiece in our kitchen.
1. Choose the right fish is already the floor of the case. Special attention should be surprised by the appearance of fish. Chilled fish should have solid scaly without spots, bright red or light-pink gills, neutral aroma without extraneous impurities. If a frozen carcass was chosen, it should look natural: the eyes are repel, and the gills are tightly pressed, not having damage, to be smooth and smooth. The abdomen and the ridge with yellowness speaks of not the first freshness of the product.
2. To defrost carcasses, the most optimal place is the lower part of the roof of the refrigerator. With "stressful defrost" may be damaged by the structure of fibers of fish meat.
3. Depending on the choice of salt, the consistency of the cooked salmon will be different. The use of a salt of large grinding will give fillery density, which will allow it to cut it into the finest slots. An ordinary extra class salt or iodized salt softens the fibers of the fish carcass will turn it into a creamy fillet.
4. Various spices and grass are used for fragrance and spicy taste. To give a special taste, lemon is often used in recipes.
5. You can pick up as whole pieces of fish, so small portion pieces. Frozen fish before cooking is worth a little defrost, after which it is divided into smaller parts.
Dry salmon salting method
This method is prepared by mixing dry ingredients, and thus sues. You can have a whole piece, you can cut into smaller pieces.
- - Salmon fillet - 1 kg;
- - Large table salt - 2 tbsp. l.;
- - Sugar sand - 1.5 tbsp. l.;
- - Spicy spices (oregano, coriander, dry dill, black and white pepper) to taste.
1. Fillet rinse in running water, dry.
2. In the Pial, mix sugar, salt and other selected spices. In order not to kill the taste of the fish itself, you do not need to add anything additionally.
3. Prepared fillet "Panish" in a spice mixture.
4. Place the fish with a skin up. Cover with a lid, leave for 2 hours for impregnation. After time, send in the cold time about one day. Dish is ready, you can start tasting.
Classic recipe: salmon is weakly salted at home
Traditional preparation of the appetizing dish will take a small period of time. The recipe includes simple products. The result will certainly please the household and guests.
- - Fresh salmon - 1.5 kg;
- - Salt cook - 2 tbsp. l.;
- - Sugar - 1 tbsp. l.
1. Carefully split the carcass, cut off the abdomen. The scales can be left: it will prevent the evaporation of moisture, and the fish will continue longer.
2. From fish to choose all small bones. To be faster, it is necessary to do it with a tweezers or any other accessible tool.
3. Bulk spices, including salt and sugar pour into the container and mix each other.
4. Cut the fillet in the bulk mixture, ensure that there are no missed areas.
5. Move fish fillet into an enameled container, cover with a food film.
6. Click on top of the cargo or to bandage the pieces of fish with a culinary thread, tightly pressed to each other.
7. Prepared fish meat Put in a cool place. Cooking time depends on the thickness of fish pieces. Small pallows quickly, but large needs to be given as it should be. The minimum time for insoles is half a day. Cut ready to cut into thin strips and use fresh greens or with a vegetable side dish.
We are preparing low-salted salmon with lemon
A very tasty and spicy taste of fish, sourness attaches such a unique taste, it is worth trying. We love to salt with a lemon.
For this recipe, prepare the following products:
- - Salmon fillet - 1 kg;
- - Craw salt - 4 tbsp. l.;
- - Sugar sand - 4 tbsp. l.;
- - Lemon - 1 pc.
1. Stir the salt and sugar in the specified quantities.
2. A mixture of spices fall asleep on the bottom of the glass container.
3. Fish fillet is pretty riding, to dry, leave the skin.
4. Place the fish on a spice layer with skin down.
5. Lemon juice to pour from above prepared fish meat.
6. In such a way, let it stand for about 2 hours at room temperature, then send to the refrigerator chamber for two days. Finished fish rubbing with a paper napkin, divided into portion pieces and serve as a snack dishes or as a component of sandwicher.
Low salted salmon in 2 hours with vodka: Quick recipe
Solving with the addition of vodka gives a very specific and savory taste of fish. She acquires a stunning fragrance. In the recipe instead of vodka, you can also use brandy.
For the recipe you will need:
- - File Salmon - 500 grams;
- - 30 grams of vodka or other alcohol;
- - Salt - 2 tbsp. l.;
- - Sugar - 1 tbsp. l.;
- - dried dill - to taste and desire
Get ready for cooking
Such a recipe is much better obtained if you take fresh, and not frozen fish. The use of frozen (especially several times) of raw materials will make a taste not so rich and fragrant.
1. Wash salmon, dry and divide into several parts.
2. Bulk products mix in a separate container, to cut into them the prepared pieces of fish, not leaving free areas.
3. Move the fish fillet to the enameled venue, sprinkle with vodka, cover with a film from above. It is approximately 3-4 hours to put it at room temperature and send to the fridge for the night.
4. The fish sprouts for 2 hours, however, the longer it is impregnated with spices, the fragrant and brighter will eventually be taste.
Delicious weak salmon salmon in orange juice
Many will seem very strange combination of salt salmon and orange juice, but these products give an incredible taste of the finished dish. Another advantage of this recipe is the speed of its preparation.
- - salmon - 1 kg;
- - Tmin - 1 tbsp. l.;
- - Oranges - 3 pcs.;
- - Ground coriander - 1 tsp;
- - Salt cook - 100 gr.;
- - Fresh dill - to taste.
We start cooking
1. Clear fillet from small bones. In order for the fish to be more juicy and tasty - leather on it.
2. Dill smallly grind, cumin and coriander Celement into a mortar. No need to change the spices in the powder state. In a separate bowl, squeeze juice from oranges, put on a slow fire and start boiling.
3. Fish fillet is distributed by layers in a glass or enameled peer. To coat with spices and salt, to pour from the cooled orange juice on top.
4. Clean the fish to the napkin, move to a warm place for about 1 hour, after which it is removed to remove the salmon into the refrigerator chamber for 5-6 hours to insist. Cut the finished dish on thin slots, sprinkle with fresh greens and can be started with tasting.
Quick way to pickle salmon with bow
Fish with a born onion has an unusual, slightly sweet taste. Especially by all without exception, it will be happy to try on the home feast.
It is necessary to take the following products:
- - Lemon - one quarter of a fruit;
- - vegetable oil - 2 spoons;
- - Onions - 3 pcs.;
- - salt, pepper - to taste;
- - Parsley - several twigs;
- - Salmon fillet - 500 gr.
1. The frozen fish is much easier to cut into pieces of the required size, removing all bones and skin. Fish plates put in dishes with a deep bottom.
2. Machine onion by half rings. Large slices allocate a lot of juice that can kill the basic taste of the fish itself.
3. Speach onion half rings to sprinkle with salmon, add a naked parsley to it, salt and pepper all ingredients. Stir with a spoon or hands.
4. At the end of cooking, it is necessary to slightly sprinkle fish fillet with lemon juice. Close the fish with a film or cloth, give a spray for 4-5 hours.
A low-headed snack will decorate any desk and cares all guests.
How delicious salting salmon in brine
Some acquire salted fish in supermarkets and cook sandwiches and other dishes with it. It is much more tastier to sprinkle salmon at home using affordable ingredients.
For home fish, the following products are needed:
- - Fileery of salmon - 1 kg;
- - Craw salt - 4 tbsp. l.;
- - water - 1 l;
- - lemon juice - 2 tbsp. l.;
- - Carnation - 2 pcs.;
- - Bay leaf - 1 pc.;
- - pepper peas - 3 pcs.;
- - Easy pepper - 5 pcs.
Singing assumes the following steps:
1. Thoroughly rinse the fish in running water, dry the carcass, rushing with a paper napkin. Remove bones.
If the middle part of the carcass or fillet was selected, then they should be cut into thin pieces.
2. In the boiled water, send salt, spices, turn off the heating, cover the lid and give it to cool. Chilled brine strain through gauze, extract spices and mix with lemon juice.
3. Prepared pieces to fill with brine, let it stand for about a day in the refrigerator.
4. The finished dish remove from spicy liquid, slightly flush, cut into slices and proceed to the meal. For feeding on the festive table, decorate greens and thin lemon circles.
Salmon, cooked personally cooked at home is much more appetizing and delicious shopping counterpart. A low-salted fish does not contain extra additives and harmful to the health of preservatives.
Only proven ingredients that are in every home are added to the fish. Having spent a little strength and time, it turns out an excellent fish fillet, which you can safely treat your households.
Quickly pickle red fish fillet at home
Who does not like to enjoy a salty red fish, which is not only tasty, but also very useful. Moreover, it is perfect for various salads or snacks. But this product in stores is not so cheap. But it can be significantly saved if Put red fish fillet Houses independently. It's not difficult to do this, and I will cope with this task even a newcomer cooking.
- Trout or any other red fish - 1kg
- Salt - 3 tbsp.
- Sugar - 1 tbsp.
Of course, it is advisable to buy a fresh trout carcass, but if there is no such possibility, it will fit and frozen. First of all, you need to clean the trout from the husk and the internships.
After removing the gills, fins and cut off the head with the tail, which will become an excellent set for the ear or fish broth.
The next stage is milling. It is necessary to make an incision on the back for the entire length and gently, with a sharp knife to separate one half of the carcass.
Next, separate the spine.
With the help of a tweezer, remove the bones, it does not take it a long time, as not much bones in the trout. Fillet is slightly rinsed in cold water and wipe the paper towel. After cutting it in half to fit in the container.
For salting, the fish fillet take sugar and salt in proportions 1: 3. It is important to comply with this proportion so as not to overdo the sugar. On the fillet weighing 1 kg, a spoon of sugar and three spoons of salt. Mix.
First, we wear a roasted trout with a mixture well, you can also pour a mixture to the bottom of the packaging, after it is placed with skin with skin down. Dishes for salting It is worth using plastic or glass, but not in any cases not metallic so that the characteristic flavor of the metal appears.
We sprinkle the salt mixture from above and the second piece above the second piece is also a skin down.
Cover the lid and put in the fridge for the night. In the morning you need to merge the resulting brine and change the pieces in places. We return to the refrigerator for another 10-12 hours. In order for the red fish fillet enough of enough day, even a little less. It all depends on the thickness of pieces, for such as in the picture, is enough 20 hours.
How to marinate fresh fish fast and tasty
Among the large number of recipes, recipes of marinations deserve special attention from seafood. After all, this method of cooking gives the product a special taste, aroma. Of course, there are many ways to pick up fresh fish, depending on the method of marination (cold, hot), from the spices used and brine. Moreover, you can use fish of any size, but still, larger representatives remain the most popular, such as mackerel, herring, tolstolobic, pike and salmon.
- Tolstolobik - 1 kg
- Vinegar 6%
- Pepper fragrant
- Laurel leaf
- Onion medium sizes - 3 pcs
Fish clean, mine and regime by pieces, 2 centimeter thick. We fold them into deep glassware, speaking salt, in such a quantity so that it does not dissolve everything, but remains in the form of crystals. Leave a thick-carp in this form for two hours. During this time he will have time to spray. After the expiration of this time, the fish must be rinsed under running water. Next mode of rings onions and translate them with a thick carp. Fill with vinegar so that it completely covered the fish, and leave for 3 hours under the closed lid. When this time passes, the vinegar drains, add a bay leaf and pepper, poured with sunflower oil so that it is completely covered with a thick carp. After 5 hours, you can serve to the table.
Herring Salted - 3 pcs
- Wine vinegar - 0.3 l
- Water - a half cup
- Sugar - 120 g
- Onions - 2 pcs
- Mustard - 1 tsp.
- Coriander - 1 tsp.
- Carnation - 3 pcs
- Pepper fragrant - 5 peas
- Bunch of dill
Take herring and milling it, but you can buy ready. Fill the herring with water and leave 12 hours in a cool place. After that, we drag the water, and the herring cut the same dimensions of 2 cm thick. Next, we prepare brines: water, sugar and wine vinegar is brought to a boil. Meanwhile, it is necessary to sterilize the bank. In it we put a herring, which we move onion rings, chopped with greens and spices. Who loves sharp, can add half a teaspoon of red pepper. We pour all the brine and put in the refrigerator. After 3 days, the dish is ready.
Marinated Dorado with Ginger
This is a very simple and delicious way to pick up any fresh fish at home. The only one needs to use marine.
- Dorado - 1 kg
- Ginger - two pieces thick with finger and 10 cm long
- Soy sauce - 6 tablespoons
- Lemon - 2pcs (big)
Doorado clean, mine, mill and mode with slides about two centimeters. Now proceed to the preparation of marinade. We squeeze the juice of two lemons, add soy sauce to it. Ginger root clean from the skins and rub on a small grater and pour out in the marinade. We all mix well and rub the resulting mixture of Dorado. We put into the bank and pour the remnants of the marinade. After 3 days, you can serve to the table. This fish marinization recipe can be slightly diversified, for example, add garlic or parsley. Bon Appetit!
Professional culinary test for cooks
So that you add to the water when cooking pea so that it becomes softer?
Salted red fish - traditional festive treat. It is used in salads, on sandwiches and other snacks. Unfortunately, few can afford this tasty in everyday life.
But there is a way out! Red fish is easy and easy to sleep at home. If you do it for the first time and doubt - throw away all doubts, it's easy enough to do it. After all, today we picked up for you the best pickup recipes, for which it turns out incredibly tasty!
Homemade salted fillet is much more economical and tastier. In addition, its own production is always safer. You know that there is in the composition and in what conditions the product was salin! And choose the variety of fish by your pocket: from the pink salmon up to salmon.
So let's get up!
Solim Red Fish at home with sugar and salt
This is one of the fastest and simple ways to sleep salmon at home. No matter what red fish you buy - salmon, trout, ket, pink salmon or others. It turns out very tasty.
Salt and sugar sand can be adjusted to their taste. This is one of the main advantages of the home salting.
I immediately want to say that without sugar it turns out not so tasty, but if you are completely against this product, you can use only salt. And add your favorite spices.
For cooking we need:
Per kilogram of purified fillet:
- Salt - 2 tbsp.
- Optionally, sugar sand - 1 tbsp.
1. First prepare our fish. If you bought freshly frozen, you need to defrost, wash and dry from moisture.
2. From above, along the ridge, start cutting a carcass above the fin.
Slash to the end to 2 parts.
We get a big beautiful stylet.
Bones stay along with the spine. In the same way, we act with the second half.
Finns also cut off, but not worth throwing out. After all, they can also be salted.
3. Small bones remove with a tweezers. It does not need to remove the skin.
4. Stir the salt and sugar sand in the correct proportions. In this mixture, it is good for the prepared fish. It is necessary that each of its plot be covered with salt and sugar.
We put into plastic or glass dishes of the skin down, cover with a lid.
Salt necessarily use large, without additives.
5. Now we remove the dishes with salmon in the refrigerator for 12 hours. After that, you can get and remove the first sample. If the degree of catering does not suit you, we return to the refrigerator again. You will notice that moisture has been separated. Meat has become more elastic. Now the fillet can be chopped and served to the table.
If you want to cut into thin beautiful slices, remove the piece for several minutes in the freezer so that the fillet is frozen. Then it will be easier to cut.
How to pickle red fish with a dry way. My salmon salmon recipe look in the video:
Fast salting of red fish in 15 minutes by pieces
Any red fish can be salted on this recipe. It turns out very tasty - both in the restaurant and even better! Sloated on this recipe pink salmon, for example, no one is different to taste from salmon! You can enjoy your favorite snack after a quarter of an hour.
The secret of the rapid recipe is that we salt fish with thin pieces in the brine with the addition of vodka or brandy.
For cooking we need:
- Salmon fillet (any red fish suitable!) - 500 g.
- Salt - 3 tbsp.
- Black pepper peas - 10 pcs.
- Sugar - 1 tbsp.
- Bay leaf - 2 pcs.
- Coriander seeds - 0.5 C.L.
- Cognac or vodka - 1 tbsp.
- Vegetable oil - 1-2 tbsp.
- Water - 500 ml.
1. Prepare Marinade. Clean water is poured into the scenery.
2. Here they send a laurel, coriander, peas pepper, salt and sugar sand. Mix. Put on fire. Waiting for boiling. Let it shove 1 minute. Then turn it off and let it cool completely.
It is impossible to lower the fish in the hot liquid - it boosts and the planned snack will not come out!
3. Clean the fish from the dice, remove the skin. Ocean is best freeze. But if the farm product can not do this.
So, slightly frozen, in this case, fillets, cut by portion slices, with a thickness of about 7 mm. Part of the abdomen initially cut off the strip. In this form, let it fully understand.
4. Finished pieces we add 1-2 layers into a suitable bowl. In the cold marinade we pour alcohol. Cognac or vodka will make a unique notch of taste.
In addition, alcohol is a disinfectant and preservative property. Therefore, with quick ways to salting, raw fish are used not only as flavoring, but also for security purposes.
5. Fill fish with cold marinade. It must fully cover the contents of the dishes. In this form, right on the table, we leave for 10-15 minutes. After 10 minutes, the appetizer will be low. After another 5 minutes, fillets will become a little more complimentary.
6. Now lay out pieces on paper towels. We also dry on top. Fillet should be completely dry so that it does not continue to be ordered.
7. Put on a plate for feeding. Top wrapped with vegetable oil. If this is salmon, then use low oil. But for pink salmon, for example, it will be needed a little more, because it is not fatty.
Recipe how to solit red fish with a dry way
The author of this video offers its salmon salting recipe. If you want to cook a snack for the first time or just look for a delicious, original recipe, then I propose to view this video.
For cooking we need:
- Fresh Red Fish (Fillet)
- Juniper dried berries
- Black pea pepper
- Lemon juice
- Fresh leaf celery
- Fresh dill
Read more from the video:
After this roller, I will accurately prepare the fish in this way.
How to salute red fish in brine
Tender, juicy and fragrant fish is obtained by this recipe. Preparing very simple, without unnecessary trouble. In this case, it is salmon. But you can use another kind of salmon. Balanced in the composition of the marinade gives the product the unique taste - everything is in sufficiency and nothing superfluous! In Marinade, the product will spend 2 days.
Feature of this recipe in an unusual set of spices for brine. You will be surprised by finding cardamom there. Try you like it!
For cooking we need:
- Fillet Salmon (Giposhi, Kets, etc.) - 900 grams
- Sugar - 1 tbsp.
- Water - 0.5 liters.
- Lavrushka - 2 pieces
- Cardamom - 0.5 ppm
- White ground pepper - 1 tsp.
- Black peas - 10 pcs.
- Salt large - 2 tbsp.
1. Prepare first marinade. After all, by the time of the salmon, it should be cold already.
2. Salt, sugar sand, ground cardamom, white grind and black peas mix mix together.
3. On the stove boil water. Here we send our dry mixture. We send here the same pieces of laurel sheet. Boil a couple of minutes and turn off. Pour into comfortable dishes and let it cool completely.
4. Prepare fish. It should be a piece, without bone, on the skin. How to quickly separate the fish on the fillet, we described in detail in the first recipe.
5. We put the fillet into the container suitable in size. It is necessary that a piece of salmon fit here completely and the brine covered it entirely. Cover from above the lid. We send to the refrigerator for 2 days.
6. Give fish and completely dry gauze or paper napkins. Lubricate vegetable oil. If you do not plan to eat it right away, wrap in Foil and send to the fridge.
It remains only to cut into thin pieces. Can be supplied in any way. For example, on a sandwich or as cutting. Bon Appetit!
How to solit red fish - recipe in oil
In his roller, the author will spite the pump in oil. The fact is that it is sufficiently dry, therefore add to marinade oil. And, with the relative cheapness of this type of red fish, it turns out unusually juicy and gentle, literally melts in the mouth.
For cooking we need:
- Pinkish fillet - 500 g.
- Sunflower oil - 50 ml.
- Salt - incomplete art. (approximately 13 g)
- Sugar sand - 0.5 tbsp. (approximately 5 g)
- Boiling water - 50 ml.
- Spices (pepper pepper, laurel, carnation)
Read more from the video:
As you can see, the budget version of the red fish snack is also possible.
Red fish salted at home - recipe with vodka
I offer you another recipe for red fish.
Above was a quick snap recipe in 15 minutes, in which we used vodka. Now we will need us again, but the proportions and the cooking process will be different.
For cooking we need:
- Red Fish fillet - 500 g
- Sugar sand - 2 ppm
- Salt large - 3 tsp.
- Vodka - 40 ml.
- Dill, ground pepper, spices at will
1. Prepare fillets. Separate a piece from bones.
Be sure to pull out the bone residues. This can be done by ordinary tweezers.
2. Thoroughly dry by fish with a paper towel from all sides, it must be as dry as possible.
3. Stir the salt and sugar among themselves. In the suitable size, the container is laying out the fish to the skin up. We rub a part of the dry mixture of the skin. Then we turn over, we pour out the remaining salt and sugar.
4. Now evenly spray vodka. Alcohol, in this case, make it more dense, but leaving it juicy. Thanks to him, the fish will acquire a special juniper flavor.
5. Optionally, you can sprinkle with pepper on top. Also, dill will also be able to make its aroma. Just take one twig, take it a little, so that the greens give more aroma and put it on top of the fish.
6. So, nothing is required of us. Cover the dishes with a film or cover from above and remove into the refrigerator for 2 days.
7. Take out of the refrigerator, drain the liquid allocated. Salmon piece laying on paper or tissue napkins. Consistently dry on all sides. Dill can be thrown away.
Now, in order to give the product more appetizing and extend the shelf life, lubricate with vegetable oil.
Everything can be chopped and served!
Video recipe from Laberson: Solim Red Fish
Ilya Laserson, the famous chef and TV presenter, talks about the basic principles of the salting of red fish. In his video clip, he will also prepare it in his recipe.
On the example of one half of the trout, it will show us 6 options for catering based on a salting mixture of sugar and salt. Badyan, Juniper, Orange Zedra, Dill, Pink Pepper, Saffron - Choose Spices to your taste!
Valuable information from an experienced person will not definitely be superfluous, especially if you solit the fillet for the first time.
For cooking we need:
- Salmon fillets
- Granulated sugar
- Fresh dill
- Boiling water
- Juniper dried berries
- Stars Anisa
- Pink pepper
- Orange zest
Read more in the video:
Gorbow under salmon. Red Fish Recipe Salt in Tuzluk
Red Fish - Decoration of any table. Unfortunately, the prices for salty salmon or trout are increasingly "biting." Lovers of this delicacy are not lost, but invent new alternatives. For this recipe, for example, you can prepare a very tasty salt pump. To taste - not to distinguish from salmon!
How do you say? After all, salmon is much more comfortable and greasy humpbacks! The answer will be found in the recipe.
For cooking we need:
- Gorbowa, fillet - medium piece
- Salt large - 5 tbsp.
- Boiled water room temperature - 1 l.
- Sugar sand - 1 tbsp. without a hoe
- Vegetable oil - 80-100 g.
1. Fish cut along the spine, separating from the ridge. Cut the fins, we remove the remains of the bones of the tweezers.
It is best to cut a slightly frozen fish.
2. If desired, the skirt can be removed, but it is optional. Cut into pieces, with a thickness of about 2 centimeters.
3. Cooking Tuzluk. This is a marinade in which our snack will salt. In water room temperature, dissolve salt and sugar from the calculation per liter. If you plan to pick up a lot of fillets, multiply salt and sugar on the number of liters of water. Send our pieces for 25-30 minutes here.
4. After that, laying pieces on paper napkins to get rid of excess moisture. Top covered with more napkins, we carefully cut every piece from all sides.
5. Put into glass dishes. Each new layer is poured by vegetable oil, then when the whole fish is in this dish, it shake it thoroughly so that the oil is even evenly distributed. We remove in the refrigerator for another 1-1.5 hours. It will make the pump rather fatty and juicy as salmon.
I hope our today's recipes will be useful to you! Take them on our social networks so as not to lose. After all, home salted salmon is much tastier and more economical than the store product.
I wish you success! See you soon!
Publication authorComments: 0. Publications: 112. Registration: 15-08-2019
If you choose the right marinade for red fish, you can get an incredibly tasty and fragrant dish. The refueling will emphasize her taste, making it brighter, saturated and piquant. There are many diverse options, so everyone can choose anything for themselves.
How to choke?
Marinated fish is a pretty simple recipe that does not require the application of great strength and finance or the availability of any experience. To prepare a juicy treat will be able to anyone. But before starting, some recommendations should be taken into account that will help make the result perfect.
You can pick up any fish.
- Some use entire carcasses, others like the portion pieces or fillets.
- Before cooking, it is important to correctly process the product, clearing it and getting rid of the head, indoors, tail. Then you need to thoroughly rinse the fish and dry.
- Some recipes recommend making half an hour carcass, others are up to the day. The time will depend on the composition of the mixture and the method of further preparation of the dish.
- A good addition to the marinade will be lemon juice, which is able to level the specific smell and flavor of fish oil.
Options for marinades will allow experimenting with the preparation of dishes and find what will become a favorite delicacy for the whole family.
A quick and easy way to pick up a carcass and after 6 hours to get a delicious and juicy fish, which will become a wonderful addition to a festive table or a successful snack in ordinary weekdays. To voice the product in this way, the following products will be needed:
- kilogram of meat;
- 4 tablespoons of sea salt;
- 2 tablespoons of sugar;
- 20 grams of dill;
- Cognac tablespoon.
The carcass is getting rid of the bones and cuts. Should get small plates. Salt, sugar greens and grated lemon are mixed. Slices are dipped into this mass, laid out in a bowl and sprayed with cognac. Then it is necessary to put the product in the refrigerator for 6 hours or all night.
With soy sauce
For this recipe for a few minutes you can make a very tasty fish, which can then bake or fry. To do this, you need to take:
- carcass of fish;
- 100 milliliters of soy sauce;
- clove of garlic;
- lemon juice;
- Basil (dried).
Fish is prepared for cooking, getting rid of all extra, washed and dry. It cuts into pieces. Garlic is pushing through the press and goes to the sauce. There is a small amount of lemon juice, sugar, basil, pepper are added. Slices of fish are abundantly smeared by marinade and left for 30 minutes. They should imagine the flavor and taste of seasoning.
Appetizing marinade, the basis of which is mustard, is able to give fish sharpness and spicy taste. The dish will be bright and unusual. The components needed for cooking:
- kilogram of fish;
- 2 tablespoons of mustard (acute);
- 2 teaspoons of liquid honey;
- several teeth of garlic;
Honey, squeezed garlic, pepper and salt are added to the mustard. Marinade is mixed. Fish is carefully cooked by this mixture, leaves marinated for half an hour. Then goes into the oven.
For kebabs on the grille
To prepare a fish kebab, you need to buy:
- 400 grams of fish;
- 40 grams of Bulgarian pepper;
- 100 milliliters of soy sauce;
- 40 milliliters of sesame oil;
- 10 grams of ground ginger;
- White pepper (ground);
- small lemon;
- Sucks (wooden).
Fish is cut to get small cubes. Oil, ginger, sugar and pepper are added to the water for sauce, everything is mixed. Salmon slices (or other red fish) are poured this mixture. Sweet pepper is washed, dry and cut into slices. Sucks should be soaked in advance in water for 5 minutes. After a while, when the fish is pickled, you need to ride pieces on them with pepper and put on the grille. The dish will be ready when ruddy crust appears on meat. Consumption is served with a sliced lemon.
If you need to prepare juicy weakly salting fish, it is better to use this method. This will require:
- 500 grams of fish;
- tablespoon salt;
- Bay leaf;
- Red and black pepper;
- a bit of mustard grains;
- Clot of garlic.
Fish is processed, washed, cut.
When it turns out the fillet, the meat is declined to the board, salts, it will pecken and sprinkled with a chopped garlic, a laurel sheet and mustard. Fish halves fold together, carefully wrapped in the food film and go to the freezer for 24 hours.
Before eating food, the product needs to be well defering.
Excellent marinade to prepare a fish on the grill. For this, you will need the following components:
- 700 grams of fish;
- 50 grams of ginger;
- 200 milliliters of soy sauce;
- 4 garlic teeth;
- Small chili pepper;
- vegetable oil;
Fish gently cuts into small pieces, wipes, you need it to be dry. I do not need to cut off the film, as the fillet may fall apart. Garlic, Ginger and Chile are crushed, juice squeezes out of Lyme. It is sent to the spices crushed earlier, as well as sauce, salt and oil. Components are well stirred. The pieces are abundantly poured the resulting mixture and placed in the refrigerator for 2-3 hours. After marination, this fish can be cooked on the grill or in the oven.
If the hostess wants to make a soft and gentle fish, it will need such products:
- 2 tablespoons of wine vinegar;
- a glass of dry white wine;
- Fullack of boiling water;
- olive oil;
- marinated cucumber;
- hot peppers;
- Ground thyme;
Wine, vinegar, water, salt, sugar and oil are connected and carefully stirled. The mixture is heated. It is necessary that it began to boil, then remove it from the stove. The cucumber is crushed and placed on other components, thyme and chuckled pepper are sent there. Then you need to wait for the marinade cooled, it should appear for 10 hours. Then the pieces of fish are filled with them and stand for several hours. From the workpiece it is possible to make baked or roasted fish.
To make fish under the citrus marinade at home, you need to purchase:
- one lemon;
- 2 orange;
- mustard (1 tbsp. l);
From citrus fruits, it is necessary to squeeze juice, then mix it. The fish should be grateful to salt, mustard and pepper, and then omitted in juice and leave there for a quarter of an hour, so that the fillet is abundantly soaked with marinade and became fragrant and juicy. Most often, such pickled fish rush or fry. With frying, it is not necessary to add vegetable oil, so the dish can be considered dietary.
If a diversity wanted, you can prepare an original dish in coconut marinade. This requires such products:
- a glass of coconut milk;
- one shallot;
- 4 tablespoons of kinse (chopped);
- 4 tablespoons of Lyme juice;
- teaspoon chili paste;
- Fish (fillet).
Milk, juice, paste, kinse and crushed onions are mixed in deep containers. In the marinade, the fish fillets gently falls. Capacity is sent to the refrigerator and is there 30 minutes. When the meat is grilled, you can cook it on the grill, bake or fry. It turns out juicy, taste will be bright.
Red fish in the marinade will help feed the whole family and complement other dishes. Any recipe from the proposed is suitable for a festive treat.
Recipe marinade for humpback See below.