Do you know how to deliciously salt red fish at home?

salted red fish sandwiches There is a simple recipe for how to salt red fish yourself. Of course, it is easier to choose it in the supermarket, ready-made and cut into thin slices - you just have to put it on toast with butter and eat. However, it will be much safer to purchase a whole carcass and cook it yourself. So the hostess will be sure of the quality of the fish and its freshness, as well as the fact that dyes and harmful additives were not used during salting.

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The classic recipe for salting red fish

The recipe for salting red fish at home is simple and does not require any unusual ingredients. The most difficult task is to properly separate the pulp from the bones, so that they do not get caught in the finished fish later. For 4 kg of fish, you will need 10 tablespoons of salt, 5 - sugar, as well as lemon, bay leaf and spices to taste. The fish should be chilled, but if there is an opportunity to purchase only a whole carcass, it is weighed after defrosting.

Let's start salting red fish:

Before salting red fish, it must be cut so as to preserve the maximum amount of meat. To do this, make one large incision with a sharp knife from the head to the tail, passing it along the ribs and spine. Insert the knife beam from the side of the abdomen.
Next, with the same knife, they cut off the upper part of the pulp behind the gills and set it aside. The next step in the recipe for salting red fish is the separation of the second half of the fillet. They pry the ribs and spine with a knife, carefully separating the bones from the meat. It will be more convenient to carry out this manipulation, having previously cut off the head (just behind the gills) and the tail.
Next, you need to remove hard ribs that will interfere with the finished fish. To begin with, a knife is carried out under them, trying not to grab a large amount of meat. After that, a small amount of bones will remain, they need to be felt with your hands and removed by hand or with tweezers. All these manipulations can be avoided if you buy a ready-made peeled fillet. They are more expensive and may contain colors that will give the meat a rich red color. However, if you need to quickly salt red fish at home, you should not waste time cutting the carcass and take the finished fillet.
When the fish fillets are ready for salting, you need to prepare the mixture. Salt is combined with sugar, spices, chopped bay leaves and pepper. All ingredients are mixed.
Next, you need to properly lay the fish. To do this, choose a container in which both halves of the fillet will fit, so that you do not need to cut them further. The classic way to salt red fish is to soak the flesh with the salt mixture on all sides. The bottom of the bowl is sprinkled with salt, then one part of the fillet is placed on it with the back down. Put the upper part on the lower one, and between them add a layer of salt, as well as cut into slices lemon optional. From above, the fish is also covered with a mixture.
The recipe for salting red fish implies that it will be infused for several days in the refrigerator. During this time, it will let the juice out and be completely saturated with the solution. The taste will be richer if you cover the container with an airtight lid that will not let air through.
Refrigerated fish should not be eaten straight away. Rinse it under running water to remove the excess salt layer.It is also recommended to leave it in water for 10 minutes so that the pulp remains evenly salted, and not just on the surface. When the carcass is cleaned of excess salt and dries at room temperature, you can eat it.
Before eating, red fish must go through one more stage of preparation. The classic recipe explains how to salt red fish along with the skins, but must be removed before serving. With a sharp knife, an incision is made in the center of the fillet, and then the skin is separated from the pulp, trying to leave as much meat as possible.

There is a way to quickly salt red fish, but still, no housewife will have time to cook it if the guests are already on the doorstep. Finished peeled fillets, cut into small slices, are completely saturated with salt in the refrigerator during the day.

How to choose red fish for pickling?

Choosing high quality fresh fish for salting is a guarantee of its taste and health safety. It is better to purchase it in supermarkets, since there must be documents confirming the passage of all veterinary and sanitary checks. Red fish in spontaneous markets and from the hands of fishermen may contain helminth eggs and other microorganisms that are transmitted to humans when eating meat.

There are general rules for choosing fish that should be followed:

Fresh carcass should not emit an unpleasant odor, as well as the aroma of spices or spices.
The main indicator of a fish's freshness is its eyes and gills. The eyeballs should be intact, convex, and there should be no cloudy film on their surface. If eyes and gills are absent, it is better not to take fish.
If the fish is frozen, there should not be much ice on it. Its thick layer indicates that the carcass has been frozen more than 1 time, which is strictly not recommended.

In addition to general rules, one should not forget about the recommendations that relate specifically to red fish varieties:

The color of the meat should not be too intense. If it is unnaturally red, especially if this individual has short fins, the fish is accurately tinted for a better presentation. It is not recommended to eat such colorants.
Normally, red fish meat has light streaks in the cut. Dyes evenly make the cut red, and this fact is worth paying attention to when buying fillets.

Salmon carcass should not have spots on the skin. They appear during the spawning of this fish, and the meat becomes less saturated.

There is no single method on how to properly salt red fish. The amount of salt and spices will determine not only its taste, but also the shelf life and the degree of its purification from helminths and microbes. Fish that have absorbed salt for several days or more will last longer. Ready salted red fish turns any everyday dish into a delicacy: sandwiches, salads, pancakes, tartlets. This product looks harmonious on the festive table, but it is satisfying and compact enough to take with you as a snack. In addition, red fish contains a huge amount of beneficial vitamins, minerals and fatty acids necessary for human health.

A quick and delicious recipe for salting red fish - video