What can be prepared from salted red fish. Red fish: recipes for simple and tasty dishes

Salted red fish

Salted red fish is very tasty and healthy. But the price of good red fish is steep, and cases of selling low-quality salted red fish have become more frequent.

It is much safer and cheaper to prepare salted red fish yourself. Traditionally, salmon and trout are considered the best salted red fish; their meat is very tender. In pink salmon and chum salmon, the meat turns out to be somewhat dry. And I suggest you prepare salted coho salmon, its meat is very beautiful, tender and tasty.

How to properly salt red fish?

Very easy and simple.

To prepare salted red fish at home you need:

Fresh (or fresh frozen) red fish - 1 kg
salt - 4 tbsp
sugar - 2 tbsp.

1. Wash the fish, dry it thoroughly with a napkin.

2. Cut off the fins, tail, head and some meat (we use all this to prepare fish soup).

3. Spread the fish along the ridge into two parts. We remove the spine and large bones.

4. Mix salt and sugar and sprinkle the fish generously with this mixture.

5. Pour a little mixture into a large bowl and place one half of the fish, skin side down. Place the other half of the fish, skin side up, on top. Close the dish and put it in the refrigerator for a day.

Salted red fish

Red salted fish can be stored for a week. If you get a lot of fish, you can freeze it.

Fans of spicy fish can use special seasonings for salting fish, which are sold in abundance in grocery stores.

Salmon salad with sun-dried tomatoes and cashew nuts

A light spring salad that can be made with different dressings and change the nuts at your discretion - for example, take sesame seeds instead of cashews.

Here's what you'll need for this salad:

Cashew 20 g
Olive oil 15 ml
Sun-dried tomatoes 20 g
Green salad 2 bunch
Lightly salted salmon 50 g
Dark balsamic vinegar 5 ml

Let's start preparing salmon salad with sun-dried tomatoes and nuts

Wash the cashews and pour boiling water over them, leave to cool for about twenty minutes.
We tear the salad (washed and dried) directly onto the prepared dish.
We cut the tomatoes into smaller pieces, and the fish too.
Combine everything, add dressing and mix.
For a sharp taste, you can add lemon juice and salt.

Red fish soup No. 1 “Surprise for daughters”

Our daughters are delighted with the unusual fish soup. To prepare it you need:

red fish fillet - 500 g
rice - 1 cup
broth - 1 liter
lemon
salt

Cook the broth from the head and fins for 30-40 minutes. Strain the broth and add rice to it. As soon as the broth boils, add the narzean fish into pieces and cook at low boil for 20-25 minutes.

Add a peeled lemon slice to each bowl of fish soup and sprinkle with chopped herbs on top.

Red fish soup “Surprise for daughters”

Layered salad with red fish

To prepare this salad, you should have the following items in your refrigerator:

smoked red fish - 200-250 g
crab sticks 500 g
eggs - 8
boiled rice - 0.5 tbsp
4 medium carrots

For dressing: 100 g soft curd cheese

mayonnaise
sour cream

It is advisable to prepare the salad in advance and put it in the refrigerator for a day before serving. See the video for more details.

Red fish soup No. 2 “Fishing for dad”

To prepare fisherman's soup, you can use everything that is left over when salting red fish: head, tail, underbelly.

To prepare fisherman's soup we will need:

water - 1.5 liters
red fish with head (you can use everything left over when salting red fish: head, tail, underbelly)
5 potatoes
2 onions
Bay leaf
salt
2 chicken squirrels
lemon

Place the head, tail, underbelly of the fish and a whole onion into boiling salted water. Bring to a boil and cook for 40 minutes.

Strain the broth through cheesecloth and pour the chicken whites into it to get a clear broth. After 10-15 minutes, carefully pour the broth into the pan, leaving the coagulated protein.

Place the broth on the fire; when it boils, add coarsely chopped potatoes and onions. After 15 minutes, add the fish and bay leaf to the broth. Cook the soup for another 10-15 minutes.

Place a slice of lemon without peel on each plate of fish soup.

Red fish soup

Salad with red beans and pink salmon

A light but satisfying salad that goes well at any time of the day. Especially if you use olive oil, which is quickly and easily absorbed.

Take these products:

Pink salmon canned in its own juice 240 g
Potatoes 2 pcs.
Purple onion 1 pc.
Extra Virgin Olive Oil 100 ml
Ground black pepper 1 pinch
Tomatoes 1 pc.
Iceberg lettuce 1 pc.
Lemon juice 1.5 tbsp. l.
Salt 0.3 tsp.
Dry red beans 100 g
Garlic 2 cloves
Chicken eggs 4 pcs.

Preparing the salad

Cook the beans until tender and strain.
You will also need to boil eggs and potatoes.
Make a dressing from lemon juice, butter and garlic (add spices if desired).
We tear the lettuce leaves with our hands and cover the bottom of the salad bowl.
Mash pink salmon with a fork.
Cut potatoes and tomatoes into cubes.
Cut the boiled potatoes and tomatoes into small cubes.
Lettuce onions - cut into quarters, crushing them slightly.
Eggs - lengthwise into 4-6 pieces.

Lay it out in layers: put beans, onions, tomatoes and potatoes on the salad. Pink salmon is placed on top, and quartered eggs are placed on the sides.

Our salad is ready.

Red fish baked in the oven

For 12 people you will need:

red fish - 1 kg
carrots - 5 pcs.
onions - 5 pcs
walnuts - 200 g
mayonnaise
tomato ketchup
salt

Nut sauce and vegetables for fish

1. Finely chop the onion and fry it until golden brown.

2. Three carrots on a medium grater and fry them in a frying pan.

Onions and carrots must be fried separately.

3. Prepare nut sauce. To do this, you need to finely chop the nuts and add mayonnaise and ketchup to them. You only need to add a little ketchup to get a pale pink color. As the red fish cooks in the oven, the sauce will darken.

It is not recommended to grind nuts in a blender; you need finely chopped nuts.
I recommend chopping nuts like this: put the nuts in a bag and crush them with a masher, or grind them with a rolling pin. Fast and convenient.

Preparing red fish for baking in the oven

We carefully clean the red fish from scales and entrails, separate it from the bones and cut it into portions.

Dip each piece of fish in flour and place on a baking sheet, add a little salt. Place onions, carrots and nut sauce on top.

Bake the red fish in the oven, preheated to 220 degrees for 15-20 minutes.

Red fish baked in the oven

The readiness of the fish is determined by the color of the fill. As soon as the “coat” of the fish turns red, you need to take it out and eat it. Bon appetit!

red fish for yourself and your loved ones and you will cook it again and again. After all, this is a very tasty and healthy dish!

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How to cook red fish fillet.

Red fish with cheese and tomatoes.
Ingredients: - a slice of hard cheese - onions - pink salmon - 6 slices - tomato - salt - a handful of chopped dill - a handful of dried basil

Preparation: 1. Divide the fish into portions.
2. Prepare cheese, salt, seasonings, onion, tomato. 3. Grease a baking sheet with vegetable oil, place the fish on its bottom, and place chopped onion on top. 4. Cut the tomato into slices, grate the cheese on a coarse grater. 5. Sprinkle salt, dill, and basil on the onion. 6. Bake the fish in a preheated oven for about 20 minutes. Pie with rice and red fish.
Ingredients: - cold margarine - 155 g - thick sour cream - three tablespoons - chicken egg - a couple of pieces - slaked soda - 0.25 teaspoon - red fish fillet - 420 g - pinch of salt - flour - 1 ¼ cups - boiled rice - 4 tablespoons - dill - 3 tablespoons - butter - tablespoon - salt

Preparation: 1. Grate the margarine, add soda, flour, salt, sour cream, egg, knead the dough, cover with a bowl. 2. Cut the fillet into small cubes. 3. Heat the vegetable oil and fry the fish until it turns slightly white. 4. Reduce heat, salt the fish, add butter, dill, rice, seasoning, pepper. Heat slightly until the butter melts. 5. Preheat the oven to two hundred degrees, grease the pan. 6. Divide the dough into two parts. One part should be larger than the other. Roll out most of it, place it in a mold, make a side, and spread the filling over the surface. 7. Now roll out the smaller part, cover the filling with it, brush with beaten egg, and pierce it several times with a fork. 8. Cool the finished pie, cut into portions.

How to cook red fish.

Red salted fish.
Ingredients:

Red fish - liter of water - vegetable oil - sugar - a couple of tablespoons

Preparation: 1. Dissolve sugar and salt in hot water, leave to cool. To make this process go faster, place it in a bowl of cold water. 2. Flatten the fish, removing the bones. If you took frozen fish, then you do not need to defrost it. 3. As soon as the brine has cooled, pour in the chopped fish and leave for a couple of hours. 4. After the specified time, remove the fish, place it in a container, and fill it with vegetable oil.

What do you think?

Red fish salad.

Ingredients: - gherkin - lightly salted salmon - 55 g - cherry tomato - 5 pieces - hard cheese - 35 g - mayonnaise - green onions - 5 pieces

Preparation: 1. Cut the salmon into small pieces. 2. Grate the cheese. 3. Cut the tomatoes into circles and the gherkin into cubes. 4. Add chopped herbs. 5. Season with mayonnaise and stir.

How to cook red fish photo.

Soup with red fish.
Ingredients: - water - a couple of liters - bell pepper - red fish - 255 g - onion - small tomato - 2 pieces - carrot - clove of garlic - 2 pieces - green onions - black pepper - spices - bay leaf - rice - 40 g - salt - parsley

Preparation: 1. Chop the garlic, onion, and fry. 2. Grate the carrots. 3. Cut the pepper into thin slices, tomatoes into cubes. 4. Add all this to the pan and fry. 5. Add spices, salt. 6. Boil the rice until partially cooked. 7. Rinse the fish thoroughly and cut into pieces. 8. Add to the rice and simmer for 10 minutes. 9. Add all the ingredients from the frying pan, let it simmer for 10 minutes, add salt and bay leaf. 10. Before serving, add green onions to the soup.

How to cook juicy red fish

Timbal with caviar and red fish.
Ingredients:

Red fish – 220 g – lemon juice from one fruit – salmon – 320 g – dill – tablespoon – cream – 120 ml – shrimp – 255 g – black pepper – shrimp – 255 g – red caviar – 120 g

Preparation: 1. Take fresh fish, separate it from the bones, cut into cubes, fry without oil, cool. 2. Cut salmon (lightly salted) into pieces, mix with fried fish, and grind in a blender. 3. Add chopped dill, pepper, cream, lemon juice, beat. 4. Line the mold with cling film, place mousse, red caviar on it and another layer of mousse, put in the refrigerator for five hours. 5. Remove from the molds and garnish with shrimp.

Do not deny yourself the pleasure of trying.

Risotto with shrimp and red fish.

Ingredients: - large shrimp - six pieces - red fish fillet - 355 g - cream - 115 ml - fish broth - 620 ml - onion - salt - vegetable oil - hard cheese - 55 g - herbs - spices

Preparation: 1. Finely chop the onion, fry until transparent. 2. Add fish fillet, cut into strips. 3. Add rice, cook for a minute while stirring. 4. Pour in 200 ml of broth, cook with frequent stirring over low heat. Add broth 200 ml at a time, cook for 20 minutes until completely absorbed. 5. Boil the shrimp, peel and cut into pieces. 6. Chop the greens. 7. Add all this to the risotto, salt, add spices, stir. 8. Pour in the cream, boil, turn off immediately, sprinkle with grated cheese, stir.

What do you think?

How to properly cook red fish

Rolls with red fish.

Ingredients: - egg - three pieces - red fish - 155 g - bunch of greens - sour cream - tablespoon - spices - vegetable oil

Preparation: 1. Salt, pepper, sour cream, beat eggs, add chopped herbs.
2. Fry the omelette on one side. 3. Place pieces of red fish and herbs on omelette pancakes. 4. Roll up. 5. Cut the rolls in half and place on a plate. How to cook red fish steak
?

Ingredients:

Trout steaks – 6 pieces – flour – a couple of tablespoons – lemon slices for serving – sunflower oil – black pepper, salt

Preparation: 1. Salt and pepper the steaks, roll in herbs, and let marinate for 40 minutes. 2. Roll the steaks in flour, place in a well-heated frying pan with added sunflower oil. 3. Fry the trout on both sides. 4. When serving, sprinkle with lemon juice.

Layered pie with potatoes and red fish.

Ingredients: - puff pastry dough - 520 g - sugar - half a teaspoon - salt - teaspoon - fish - 455 g - potatoes - 3 pieces - butter - pepper

Preparation: 1. Cut the fish into slices, the onion into half rings. 2. In a plate, combine pepper, salt, onion, fish, stir, leave for an hour. 3. Peel the potatoes, cut into slices, and add salt. 4. Take a baking dish, grease it, lay out 2/3 of the dough, make sides, lay out the potatoes, put a few pieces of butter. 5. Place onions and fish in the next layer. Alternate layers. Finish each potato layer with pieces of butter. 6. Cover the pie with another piece of dough and pinch. 7. Make a hole in the middle and brush with egg. 8. Bake the pie in the oven, cut into pieces.

Cheese profiteroles with red fish and caviar.

Ingredients: - water, milk - 75 ml each - salt - butter - 120 g - flour - 155 g - dill - horseradish - teaspoon - red caviar - 75 g - egg - 3 g - caviar - 70 g - curd cheese - 120 g – hard cheese – 75 g – salmon – 75 g

Preparation: 1. Combine milk with water, add salt, boil, dissolve butter. 2. Add flour, stir quickly, brew the dough, cool slightly. 3. Add eggs one at a time and stir. 4. Finely grate the cheese. 5. Place the dough on a baking sheet (do this with a teaspoon). 6. Bake profiteroles at 180 degrees for twenty minutes. 7. Add caviar, horseradish, chopped dill to sour cream, stir. 8. Cut the profiteroles, fill with cream, place in the refrigerator for an hour. 9. Place a piece of fish and curd cheese into the remaining profiteroles and place in the refrigerator for an hour. 10. Finely chop the greens. 11. Mix caviar, herbs, curd cheese, gelatin solution. 12. Apply the filling to the fish, roll it into a roll, and put it in the refrigerator for a couple of hours.

Watch also “ video on how to cook red fish

».

Red fish in the oven

has become not uncommon on the home menu. One cannot do without sea fish dishes even on holidays.

Salmon fish are salted, baked, boiled, smoked, dried, etc. Sandwiches are prepared from lightly salted red fish or simply served as a cold appetizer; smoked fish is added to salads.

My favorite recipe is red fish in the oven with potatoes. I bake delicious meat with mayonnaise (sour cream) along with vegetables and grated cheese. With this method of stewing, tender fish does not lose its beneficial properties and retains the juiciness and aroma of the hot dish.

St. Tropez salad with red fish, caviar and grapes

For this salad, prepare the following products:

Lightly salted salmon 100 g
Kishmish grapes 20 g
Hard cheese 30 g
Red caviar 10 g
Potatoes 1 pc.
Mayonnaise

Let's make a Saint Tropez salad

Cut the fish into cubes, grate the potatoes and cheese.
Place layer by layer in a salad bowl: potatoes, salmon, cheese, salmon again, grapes, caviar.
Spread layers of salmon and potatoes with mayonnaise.
Decorate and serve the St. Tropez salad!

Red fish in foil with thyme

Ingredients:

400 g salmon or trout fillet
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp honey
salt to taste
freshly ground black pepper

Instructions:

Mix all the ingredients well and generously coat the fish with the resulting mixture.
Place on foil. Pour over the remaining mixture, wrap tightly and place on a baking sheet.
Bake for 15-20 minutes in a preheated oven at 180°C.

Bon appetit!

Quick recipe for salting trout

Trout can be salted very quickly and tasty. Just 6 hours - and an appetizing lightly salted red fish will appear on your table, delighting you and your guests. Even a beginner in the culinary arts can handle the salting process.

Ingredients

Trout fillet – 0.5 kg
Salt – 1 tablespoon
Sugar – 1 tablespoon
Spices - to taste

Preparation

It is recommended to salt trout only in plastic or glass containers.
Iron containers that come into contact with salt will give the fish an unpleasant aftertaste.
For salting, you can use frozen trout, having previously defrosted it in the refrigerator, or fresh product.
Pour one tablespoon of salt into a mortar, the same amount of sugar, a few other spices to taste, and thoroughly crush the resulting mixture to a dust state.

For quick salting, you need to cut the red fish into long and thin pieces, up to half a centimeter wide. Pour half of the salty mixture into the bottom of a plastic or glass container, arrange the chopped pieces and pour the second part of the mixture on top. The thickness of the pieces allows the fish to be salted for several hours; the fish will be fully cooked in six hours. Many cooks use a little trick - at the end of salting, pour vegetable oil over the fish and leave for another couple of hours. This simple action will even out the possible saltiness and spiciness of the seasonings.