Pickling pink salmon at home
Fish eat less people, mostprefers different kinds of meat, but it does not say at all that it is not tasty, does not satiate, or there are no useful substances in it - everything is absolutely the reverse. Most would like to see a salted red fish and its caviar on a piece of white bread with butter on a festive table. Such a useful and tasty dish can be cooked at home. Do not believe that pickling pink salmon at home is possible? Well, let's begin ...
How to salivate your own red fish at home
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We buy fish correctly
In order for the fish to be delicious, it must beof course fresh. To do this, go to the nearest shopping market or shop to buy a whole carcass, for example, pink salmon. Never take a split fish, without fins or head. All this must be removed at home by yourself. It is better to buy frozen or chilled, which was not subjected to defrosting. Otherwise salting pink salmon at home will end with a culinary failure. But you, most likely, listened to our advice and bought a wonderful fish.
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Cooking pink salmon
In the event that our fish is frozen, thenput it on for several hours to defrost, but do not try to unfreeze it in the microwave, otherwise salmon salmon at home will not be possible. While the carcass is thawing, prepare everything you need for salting: a mixture for pickling, scissors, a knife, a fish tank, an oppression. Use as enamel or plastic utensils. Metal dishes are best not to use, because our fish can acquire the taste of metal. The knife is sharp and of medium size, and use the scissors to cut off the fins. We take salt large, as, unlike the shallow, it absorbs moisture much better and gives the fish salt in their own juice. Also take sugar in an approximate ratio of 3 to 1 - three parts of sugar, one part of salt. Take into account that for one kilogram of red fish you need about three tablespoons of the mixture. You can weigh the carcass, you can do everything by sight, because the fish has a unique property, and it will not take over the excess of salt, but still do not overdo it. You can also add 3 laurel leaves to 1 carcass, five peas of black fragrant pepper, you can use special mixtures. And as an oppression, take a simple three-liter jar of water. This is the salting of pink salmon in the brine.
Point 3
We make our fish
The mixture is already ready, and the fish on the table. Cut off her head, scissors - fins, cut the abdomen with a knife and clean the insides. After we cut and cleaned the abdomen, we cut from the spine with scissors on the left and right, before us remains a carcass of fish with bones that are carefully removed. Now cut the carcass in half, if it is large, if small, then leave it entirely.
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Solim fish
We have a carcass of fish with skin on the table. If you are planning salting pink salmon in oil, then the next tip is for you. We disclose the fish and exactly the mixture, peppercorns and bay leaves before laying the fish in the dishes. Now distribute the fish in the tank, cover with oppression and put the fish in a warm place, you can leave it for a couple of hours in the kitchen, and then clean it in the cold. Pickling pink salmon at home was a success! And in a day you can serve the fish to the table. If you salt ketu or pink salmon, they will not be as fatty as trout or salmon. For this, they can be poured with oil. All the tools that you used in cooking, you need very carefully and not one more time to rinse using a detergent. If you do not, the smell of fish may remain.
And at the very end - a pleasant appetite for you. Oh yes! Before drinking, do not forget to pour the pink salmon juice with lemon juice, very little. This is to add a special piquancy to the dish!
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