How to salt frozen pink salmon at home. How to salt pink salmon in different ways after freezing

How to salt pink salmon - proven recipes

Which pink salmon should you choose, fresh or frozen?

As you know, it is a sea fish, so in some regions of the country it is not possible to find it fresh on store shelves.

In such cases, a frozen specimen is quite suitable, but you need to know about some cooking nuances.

For example, you don’t need to defrost a fish completely, but to the point where you can barely cut the meat.

After freezing, especially repeated freezing, the fish may lose some tenderness, so you need to look at its appearance when purchasing.

For self-salting, as a rule, an average size of an individual up to 1 kilogram is suitable.

It is also recommended to purchase already gutted fish, which will greatly facilitate cooking and save time.

However, if you need maximum economy, you can purchase unprocessed fish and gut it yourself at home.

Also, when purchasing, it is advisable to pay attention to the following parameters:

• the total amount of glaciation on fish should not exceed 5-7 percent;
• the abdominal area looks natural, without any special swelling or suspicious irregularities;
• the fillet itself, even of frozen fish, has a pinkish tint, but not bright red;
• the skin does not separate or flake off anywhere;
• no cloying ammonia smell;
• no abundant mucus, especially on the gills;
• If pressed, any dent on fresh fish should deform to its original position over time.

How to salt pink salmon using the dry method?

The combination of simple ingredients coupled with the resulting taste result makes most people delighted with preparing and eating a dish prepared using the dry method.

Probably, everyone has all the ingredients for cooking at home; you just need to purchase high-quality pink salmon and prepare it for salting.

Ingredients:

• approximately 1 kg pink salmon fillet;
• 4-5 tablespoons of salt;
• 2-2.5 tablespoons of sugar;
• 1 lemon;
• 80-100 grams of odorless vegetable oil.

The complete brining process looks like this:

1. If you choose a whole fish, you need to gut it yourself.
2. Thawed or fresh fish should be cut crosswise to form oblong pieces of fillet.
3. After cutting, you need to rid the parts of the fish as much as possible from bones and films, entrails, and gills if they remain after production processing.
4. Next, you need to cut the pink salmon into fairly wide pieces. This cut is suitable for simply serving and for preparing sandwiches with red fish.
5. After processing the fish, put salt and sugar in one bowl and mix.
6. Sprinkle each piece of pink salmon generously with the salt mixture and squeeze lemon on it.
7. Lightly moisten the fillet side with oil and place in a deep bowl.
8. Repeat the procedure with each piece, after which you need to put the tightly pressed fish in a cold place for about a day.

You can simply chop the pink salmon, but if you are going to serve the naked fish, it is better to rinse it quickly so that it does not seem so salty.

How to salt pink salmon in salt brine?

This method takes much less time than the dry method.

The result differs only slightly in the degree of salting and impregnation of the fish, which is noticeable only to sophisticated gourmets.

Cooking ingredients:

• 1 liter of boiled or filtered cold water;
• 4-5 tablespoons of salt;
• red fish weighing 1 kg or more;
• vegetable oil 100 milliliters to taste.

Salting in brine:

1. Cut the prepared gutted fish into medium pieces.
2. Pour the salt into a vessel with water and mix thoroughly until the salt is completely dissolved.
3. Place the fillet parts in the brine and soak in it for 10-15 minutes.
4. After salting, you need to wet the product with plain water and place it on a paper napkin to remove excess moisture.
5. After drying, the resulting pieces should be placed in layers in another bowl, pouring evenly with a small amount of oil so that each layer is saturated with it.
6. The almost finished dish should be placed in a cold place for 30-40 minutes, after which it can be served.

To make the fish as tasty as possible, you can adjust the amount of ingredients throughout the cooking process.

For lovers of salted red fish, you can add 6 tablespoons of salt, and also moisten the dish with lemon juice.

Recipe for salting pink salmon whole and in pieces

People also have simpler, but time-consuming methods for salting red fish.

For example, you can salt the entire fish without wasting time on cutting and cutting.

For this you will need:

• salt – 5-6 tablespoons;
• fish 1-1.5 kilograms;
• pepper and sugar to taste;
• bay leaf to taste.

1. You need to carefully gut the fish and remove fins and scales.
2. Next, you need to mix the salt and other ingredients into a homogeneous mixture.
3. Dredge and thoroughly salt the entire fish with the mixture, including plenty of the inside.
4. If desired, you can add bay leaf.
5. After this is done, you need to place the fish in parchment or a special film for baking, pinching or tying the ends to create a vacuum inside.
6. Place the dish in a cold place for several days.

After 2-3 days, the dish is ready. During the infusion process, discharge and moisture may appear, however, it is not at all necessary to drain it.

You can also cook pink salmon in pieces using this recipe, carefully removing the skin. This will significantly reduce the infusion time and the dish will be ready within a day.

How to quickly pickle pink salmon?

Pink salmon can be cooked in literally an hour and this recipe is often used by those who do not like the salty taste.

Recipe:

• cut the fillet into small pieces;
• pour salt and sugar in a ratio of 1 to one into a bowl, you need 2-3 tablespoons of salt;
• put the first layer of fish on top;
• salt it on top with the same mixture and put another layer, until the fillet is finished;
• leave in this form for 30-40 minutes;
• At the end of salting, thoroughly moisten the container and dish with plain water, and then fill it with oil.

Bon appetit!

Shelf life of home-salted pink salmon

A dish prepared with your own hands from red fish can be stored in your freezer for up to six months. In this case, all that will change significantly is the moisture content of the product

This way the fish will not spoil and will retain all the qualities of freshness for a long time.

Otherwise, it can be stored from a week to half a month, depending on the degree of freezing.

If you want to quickly prepare a holiday meal, a recipe with brine is suitable for you, and if you want high-quality soaking and tenderness, pickle pink salmon for several days. Surprise your loved ones and guests with folk recipes.

Bon appetit!

1. You can salt both chilled and frozen pink salmon. When purchasing, it is better to choose fish with a head and entrails to make it easier. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be elastic. The ice crust, if any, should be smooth and uniform. The carcasses should smell pleasant, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should gradually thaw in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse pink salmon under running water and dry with a paper towel.
4. Salt the fish in a glass, enamel or plastic container.
5. Choose medium or coarse salt.
6. Take your time. Be sure to wait until the brine has cooled completely. Otherwise, the pink salmon will be cooked.
7. The easiest way to weight is to use a jar or a tight, well-tied bag of water.
8. Salted pink salmon can be stored in the refrigerator for no more than 5 days.

povarenok.ru
You will have to spend several days on the classic salting method, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons salt;
• 1 tablespoon sugar.

Preparation

Remove the head and giblets from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Rub the fish thoroughly with the resulting mixture and place in a wide container.

Press down with a weight and leave for half an hour at room temperature. Remove the weight and place the container in the refrigerator for 3 days.

Turn the fish 1-2 times a day to better salt it. Remove the skin from the finished pink salmon and pat the fish dry with a paper towel.

russianfood.com

The fish will turn out very tender, and dill will add a fresh note to its taste.

Ingredients

• 1 pink salmon;
• 3 tablespoons salt;
• 3 tablespoons sugar;
• 1 bunch of dill.

Preparation

Cut off the head of the fish, remove the giblets, skin and bones and cut the fillet into large pieces. Place them in a small deep container, greasing them thoroughly with oil.

Mix salt, sugar and finely chopped dill. Sprinkle pink salmon with this mixture and cover the container with cling film. Press down with a weight and refrigerate for 1–2 days.

Cognac and vegetable oil will make pink salmon look like salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons sugar;
• 1 pink salmon;
• 1 tablespoon cognac;
• a few tablespoons of vegetable oil;
• a little ground black pepper.

Preparation

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish of skin, entrails and bones. Cut the fillet into small pieces and place in a deep container.

Combine the cooled brine with cognac and pour pink salmon over it for 20 minutes. Then transfer the fish to a sieve to drain excess liquid and dry with a paper towel.

Grease the bottom of a small container with a lid. Place the fish pieces there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Cover it with a lid and put it in the refrigerator for an hour.

The fish will be moderately salty and quite dense.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few black peppercorns;
• 2 tablespoons salt;
• 4 tablespoons sugar;
• a few tablespoons of vegetable oil.

Preparation

Cut off the head of the pink salmon, remove the giblets, skin and bones. Cut the fillet into small pieces.

Throw the bay leaf and pepper into a small jar. Roll the fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a weight and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not stir the contents of the jar. Close it and put it in the refrigerator for a day and a half.

Thanks to the spices, pink salmon will be even more aromatic.

Ingredients

• 1½ liters of water;
• 2–3 dried bay leaves;
• 1 teaspoon peppercorn mixture;
• 6 tablespoons salt;
• 3 tablespoons sugar;
• 1 pink salmon.

Preparation

Pour boiling water over bay leaf, pepper, salt and sugar, stir well to dissolve the crystals, and cool.

Cut off the head of the fish and gut the carcass. Cut it into large pieces and put it in a jar. Pour the cooled brine over the pink salmon, close the jar and shake. Place in the refrigerator for at least a day.

Unusual ingredients will make the fish piquant.

Ingredients

• 1 pink salmon;
• 300 ml water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 1 tablespoon dry mustard;
• 1 tablespoon vinegar 9%.

Preparation

Remove the head, giblets, skin and bones from the fish. Cut the fillet into medium pieces. Pour water at room temperature into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Place pink salmon in the prepared mixture and press down with some weight. Place in the refrigerator for 3–5 hours.

russianfood.com

According to this recipe, pink salmon is salted whole. If you cut it into pieces, it will be saltier.

Ingredients

• 1 pink salmon;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• a few black peppercorns;
• 1–2 dried bay leaves.

Preparation

Cut off the head of the fish and gut the carcass. Mix salt, sugar, pepper and crumbled bay leaf. Rub the pink salmon thoroughly with the resulting mixture.

Wrap the fish in parchment. Press down with a weight and leave to salt at room temperature for a day. Before eating, rinse the prepared pink salmon with water.

Red fish is valued both as a delicious delicacy and as a healthy food. If you pickle pink salmon yourself, the delicacy can be consumed at any time of the year. It's economical and simple. There are many recipes for cooking fish.

If it is not possible to purchase a fresh catch, they use frozen products. Everyone can learn the intricacies of how to salt pink salmon after freezing. Salted fish can be used for various dishes.

Real, proven recipes for salting pink salmon at home. From classic to super new and fast

Pink salmon is a fish belonging to the salmon family. Its meat is red. Valued for its pleasant taste, healthy qualities and availability. It is used to prepare various dishes, many of which are considered a delicacy.

The fish is stewed, fried in oil, canned and fish soup is cooked. During heat treatment, some of the beneficial properties are lost. A tasty and common way to prepare a product while preserving the healing qualities of meat is salting.

How to choose good pink salmon for salting

You need to choose good quality fish. Determining a suitable instance is easy:

1. The surface of a high-quality carcass is smooth, without damage. Looks smooth and shiny.
2. When pressed with a finger, it quickly returns to its previous shape.
3. The gills are bright red or light red in color.
4. A dry tail indicates that the fish has been defrosted more than once.

Before salting frozen pink salmon, it must be thawed. To do this, place the fish on the bottom shelf of the refrigerator. Do not defrost in hot water, microwave or oven.

Sometimes after defrosting, external damage, blue spots or bone fractures are observed on the carcass. They arise due to the fact that commercial fishing is carried out using nets. Due to the large crowding, pink salmon can be injured. Such damage does not affect the salting and taste of meat.

How to cut pink salmon before salting

You can salt the fish whole or by dividing the fillet into pieces. Before salting pink salmon at home, the ungutted fish is cleaned.

Free from scales. Then rinse well with running water outside and inside. The head, fins and tail are cut off. You can use scissors to remove the fins. Rinse again, then dry with a paper towel.

You can salt the whole carcass. How much pink salmon is salted depends on the recipe. For a faster cooking method, cut the fish into thin slices. They are convenient to use for sandwiches. Before salting the fillet, the spinal bone and ribs are removed and the skin is removed. To do this, cut the fish lengthwise. The remains of fish after salting are suitable for fish soup.

Classic recipe

At home, there are several ways to salt pink salmon. Due to the fact that the meat is lean and bitter, the choice of mixture is of great importance. The oil used as an ingredient must be odorless.

The simplest pickling recipe is the classic one. The peculiarity of this salting is that you don’t need to use spices. Thanks to this, the natural taste of the meat is preserved.

For the dry classical method, use:

• a mixture of salt and sugar in a ratio of 2 tbsp. l. to 1 tbsp. l.;
• If desired, you can add spices: coriander, bay leaf, black peppercorns, rosemary, parsley, dill, mustard seeds.

Then the fish is placed in a sealed container and placed in the refrigerator. In a day it will be ready.

For the classic method of salting in brine, in order to save money, buy cleaned fish without a head. Ingredients for the recipe:

• pink salmon fillet – 1 kg;
• boiled water – 1 l;
• unrefined sugar – 200 g;
• coarse salt – 200 g.

Carefully cut the fillet into medium pieces. The skin must be removed. Take a glass bowl and pour water. Add seasonings. Stir until the crystals are completely dissolved.

Fish pieces are dipped into the resulting solution. Marinate for 3-4 hours. The brine is drained and the finished product is served.

Quick salting of pink salmon in one hour

To quickly salt fish in 1 hour, you will need 2 medium-sized carcasses weighing about 1 kg. The algorithm of actions is as follows:

• the carcass must be prepared - the uneviscerated fish is cleaned, freed from scales, the head, fins and tail are cut off, washed thoroughly in cold water;
• an incision is made and the backbone is removed along with the rib bones, the skin is carefully removed, the resulting fillet is cut into narrow pieces 2-3 cm wide;
• prepare 1.5 liters of solution from water and salt so that peeled potatoes can float; it is better to use standard coarse salt;
• the fillet is placed in a pan with brine and left for 20 minutes, then it must be rinsed with cool water;
• dry with paper towels;
• salted slices are laid out in layers in a deep container.

You can use a glass jar. Spices for fish and bay leaf are poured into the bottom of the container, then a layer of fish is placed. Place evenly layer by layer, not forgetting the spices. If desired, you can pour the layers with vegetable oil. Place the jar in the refrigerator for about 40 minutes. After this time, the dish is ready to be served.

Source: https://34fish.ru/kukhnya/realnyie-proverennyie-ret-eptyi-dlya-zasolki-gorbushi-doma-ot-klassicheskogo-do-super-novyih-i-byistryih

How to prepare frozen pink salmon for salting?

Thawing fish using hot water or a microwave is prohibited. The carcass should come off gradually in a cool place. The bottom shelf of the refrigerator is best for this.

You need skills on how to properly prepare a carcass for salting. The scales are peeled off the pink salmon. You should get rid of the head, tail and fins. The belly is cut, the entrails are removed, and the carcass is rinsed. Usually the product is cut into fillet parts. The fillet can be left without skin or with it as desired. 10 cm of the tail section is not used.

For salting, choose a dry method or in brine (wet). To dry, the prepared fish is sprinkled with a mixture of salt and spices. This is the simplest salting in its own juice, which dissolves the salt, thereby saturating the entire fish with the marinade mixture.

For wet pickling you will need marinade, brine and juice. The fish is prepared by soaking it in cold sauce. Pink salmon caviar is also salted.

How to deliciously salt pink salmon at home

First of all, we defrost the fish by removing it from the freezer in advance. I usually leave the fish overnight on the shelf under the freezer, and by morning the pink salmon is ready for salting. Here, frozen carcasses are sold already cleaned, so I immediately wash and dry the defrosted fish thoroughly. After which I cut off the head and tail and fillet the pink salmon. I also remove the skin from the fillet - this way the fish will be salted faster.

Rinse the pink salmon fillet again and dry it. Cut the fillet in half.

Now you can proceed directly to salting. Pour half a tablespoon of the salty mixture into the bottom of the selected container. We place one fillet on this “pillow”. Sprinkle the fillet with the same amount of salt so that the mixture is evenly distributed throughout the fillet. We help ourselves with our hands if necessary, only carefully so as not to damage the fillet.

Next, place another fillet on the fish sprinkled with the salty mixture, again sprinkle it with salt, another fillet and salt. When the last piece of fish fillet is covered with the salty mixture, cover the container with a lid (or cling film) and put it in the refrigerator.

After 3-5 hours, you can look into the container: the fish has already given a lot of juice. Turn the fillet over so that the fillet is salted evenly. Close the container with a lid again and return it to the refrigerator.

Skinless fillet salts very quickly. In 18-20 hours, the salted pink salmon will be ready. All that remains is to rinse the fillet from salt and seasonings and let the fish dry. What we do: rinse the fillet under cold water, then dry it with a napkin and place the fish on a wire rack to allow it to dry completely.

Salted pink salmon can be stored for no more than a week in a closed container in the refrigerator.

Pink salmon is not a very expensive, but very useful fish in all respects. Pink salmon meat contains a whole range of microelements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve the functioning of the digestive system, brain, as well as the heart and blood vessels. If the fish is not cooked correctly, most of the components will simply disappear. Most of the nutrients remain if the pink salmon is not heat treated. In this regard, the most suitable option for preparing it is pickling.

Nowadays, most housewives do this on their own, since they can’t really rely on a purchased quality product. Very often people speak out about low-quality pink salmon purchased in stores. Basically, this is an expired fish product that can seriously affect human health.

Pink salmon meat is suitable for use in various dishes: it can be used to make soup, it can be salted, grilled, added to salads or eaten raw. Sliced ​​red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.

The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.

To prepare you will need:

• 1 kg pink salmon fillet.
• 1.3 liters of boiled water.
• 5 tablespoons of salt.
• Black peppercorns.

First you need to cut the fillet into suitable pieces. Then start preparing the brine. To do this, take already cooled but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.

At the next stage, these same pieces of pink salmon are carefully placed in layers in a suitable container. At the same time, each layer is watered with vegetable oil. The final stage is placing the fish in the refrigerator for about half an hour. After this time, pink salmon salted in this way can be served, along with herbs, onions and lemon.

Simple dry technique

For a kilogram of pink salmon you need 3 tablespoons of sugar and salt. This way you can deliciously salt salmon. Thawed fish is cleaned of remaining scales. Cut off unnecessary parts that will be used to prepare the fish soup. It is necessary to get rid of the spine and large bones. There will be two fillets left in the skin. Cut each part in half or leave the fillet as is.

A simple mixture is prepared from salt and sugar, which needs to be sprinkled on each piece. Place the pink salmon on the bottom of the container, skin side down. The products are sprinkled with the remaining spices.

The fish is salted in the refrigerator for a day or three, during which time the pieces are turned over twice. After the products have been salted, wipe the top with a paper towel. Tip: To make the pieces juicier, you can grease them with a small amount of vegetable oil.

If you are wondering how long to salt fish using the dry method, it can be done in 15 to 20 minutes. Lightly salted products will be ready in a day, and in 3 days the salty delicacy will be ready.

Now only mine bites!

I caught this pike using a bite activator. I’ve never caught one of these before, but now every time I bring back trophy specimens from fishing! The time has come for you to guarantee your catch!!!

Any red fish, be it salmon, salmon, trout or pink salmon, is very popular in our kitchen. Housewives love to make delicious hot dishes from it, but most often they salt it and use it for sandwiches, cold appetizers or salads. The simplicity of preparing such a snack and at the same time its delicate, refined taste are attractive.

On the eve of any holiday, be it New Year, a birthday, or just an invasion of friends, the most practical solution would be to buy whole fish (a bit expensive, of course). But for an ordinary family dinner, you can cook three dishes from it alone. I salt the tail, most of it is used as a hot dish, and the head produces a fragrant and rich soup. For cooking, I have wonderful time-tested ideas for you.

Any red fish is good. But salmon and salmon are superior in taste to pink salmon, and their meat is denser, suitable for festive cutting.

Pink salmon lives up to its name, see the hump on its back?

But pink salmon is more affordable for us, and is also quite suitable for salting. I will share with you various cooking methods so that the finished and cheaper dish can be indistinguishable from much more expensive salmon. Well, if it’s also delicious, then why pay more?

There are two ways to salt any red fish: the dry method, when only salt and sugar are used, and using various marinades, and I will offer you several proven, delicious recipes.

To prepare such a delicacy it will take no more than an hour. Salting is quite quick, so the fish for it must be fresh and chilled. You can first put the carcass in the freezer for 15 minutes, then it will be more convenient to cut it.

For the brine we need:

• water - 1 liter
• salt - 5 tbsp. l.

We clean the fish, cut off the fins, head, and tail. We cut the carcass crosswise into small slices 1.5 - 2 cm thick. And then we divide each slice in half. I also prefer to remove all the bones so that only the fillet remains. I even saw in some program that they use tweezers for this. Probably a good solution, but for now I’m only doing it with my hands.

This recipe is with brine. To do this, pour 1 liter of boiled water at room temperature into a bowl and add 5 tablespoons of salt. Stir until it dissolves, and lower the fish slices into the brine for exactly 10 minutes.

Do not overcook the pieces for more time, otherwise they will become soft.

Now we take out the pieces and place them on a paper towel, lightly pat them to absorb moisture.

Place the slices in a container and fill with vegetable oil. Close the container with a lid and place it in the refrigerator for 30-40 minutes.

I repeat once again that such quick salting is only suitable for fresh fish. If you are not entirely sure about this, be sure to extend the salting period to 6-8 hours.

After time, all that remains is to enjoy the tasty and tender delicacy, which is in no way inferior in taste to salmon.

Homemade marinated

For wet salting, a liter of water, three tablespoons of salt, two sugar, a bay leaf, a spoonful of dry mustard and ten peppercorns will be enough for one carcass.

When pink salmon is salted at home in a marinade, the carcass is butchered and cut into pieces, keeping to a width of 5 centimeters. To prepare the brine, mix all the ingredients, boil and, after turning off the heat, cool until the temperature of the broth is equal to room temperature.

When the marinade has cooled, pour it over the pieces of fish and cover the container with a lid. Place the delicious, aromatic delicacy in brine in a cool place for 8 to 12 hours. You can withstand 3 days, but no more. The pink salmon removed from the liquid is transferred to a clean container, where it will be kept in oil.

In tangerines

You can salt pink salmon at home with citrus fruits. You will need two fish fillets, tangerines (4 pcs.) or oranges (2 pcs.), salt. Cut up whole fish or use ready-made fillets. The peel is peeled off the fructins and the slices are separated. Each slice needs to be cut into pieces of 5 millimeters.

One fillet is placed in the container. Salt is sprinkled on top and half of the fruit is laid out. Place the second part of the fish on top, season it well with salt and add the remaining tangerines or oranges. Close the container with the product tightly and leave it for a day. A fragrant, tender and juicy delicacy reminiscent of salmon.

How quickly is salmon fish salted?

Pink salmon or salmon are prepared whole, but it is better to salt the pink salmon in pieces. For a kilogram of fish you will need a tablespoon of sugar and two salts. Rub the mixture of ingredients onto each piece or fish. Take cotton cloth or gauze. It is necessary to wrap the salmon or pink salmon carcass tightly in it.

The product should remain in the refrigerator in a cloth for a week. To get a lightly salted delicacy, 5 days are enough. The finished fish is skinned. Pink salmon fillet is cut into thin slices at a sharp angle. The remaining salty pieces are wrapped and placed on the refrigerator shelf.

Salmon salting method

Before salting pink salmon in the same way as salmon is prepared, cut the fish into fillets. For a kilogram of fish you will need coarse salt in the amount of three tablespoons, granulated sugar you need 3 tbsp. spoons, 3 bay leaves, a bunch of parsley with dill and freshly ground black pepper, a level teaspoon is enough.

Sugar is mixed with salt and sprinkled on salmon (pink salmon). Pepper is falling. The greens are laid out over the meat in sprigs and in an even layer. One fillet is placed on top of the other, both with the meat side inward. The fish is wrapped in a clean piece of cloth or gauze.

The fish parcel on a tray is placed in the refrigerator for two days. After a day of salting, the meat is turned over. When the meat is completely salted, take it out and wash off all the salt.

Tip: To make the fish preparation as tasty as possible, before serving, salmon or pink salmon is sprinkled with juice squeezed from lemon.

Recipe for salting pink salmon fillet with mustard sauce

Ingredients:

• Pink salmon – 1 kg,
• Sugar – 3 tablespoons,
• Salt - 3 large spoons,
• Olive oil – 5 large spoons,
• Dill - to taste.

For the sauce:

• Spicy mustard - 1 large spoon,
• Sweet mustard – 1 tablespoon,
• Vinegar – 2 large spoons,
• Olive oil – 80 g.

Preparation:

Helpful advice. It is much easier to remove the entrails from slightly frozen fish rather than completely thawed fish.

1. I clean the fish from scales, gut it and behead it. I remove the skin, remove the spine and bones. I thoroughly wash the fillet.
2. After receiving the boneless sirloin, I start slicing. I cut into neat pieces of the same size.
3. I take a large saucepan. I grease the edges with olive oil and pour some onto the bottom. I arrange the pieces in layers, add finely chopped dill, sugar and salt. I close the pan with a lid. I put it in the refrigerator for 48 hours.

I serve the salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate container.

What do you need to know about salting pink salmon?

To salt pink salmon at home, you need to use glass, plastic or clay dishes.

Pink salmon caviar is prepared either in the same way as fish fillet, or salted pink salmon caviar at home is taken separately. Remove the film and pour in a marinade of 200 grams of water, 2 teaspoons of salt and a spoon of sugar.

Salting milk is required in the same way as caviar. All components of the marinade are mixed, boiled, cooled and infused for 3 hours.

Salting pink salmon caviar at home is tasty and quick.

You will be surprised how appetizing and tender ordinary pink salmon will become if you don’t just sprinkle it with salt and put it in the refrigerator, but pickle it according to a proven recipe. I have several such recipes. A couple of them are suitable when guests fall on their heads with the determination of a brick, and they need to act decisively and quickly. The fish will be ready in just an hour! Other methods require more masculinity; you will have to wait a little longer before tasting - from 1 to 2-3 days. But this is the case when the expectation is completely justified by the deliciousness - the fish turns out no worse than “elite” salmon or trout, just as tender, fatty, melting in the mouth. For those who want to know how to pickle pink salmon at home simply, tasty and quickly, I suggest you study a few basic recommendations and 4 recipes.

Delicious marinade for fish with mustard

All previous pickling recipes have a rather delicate and neutral taste. I suggest this recipe, which uses mustard for the marinade, for lovers of more savory dishes. And for the sake of variety, try to cook according to this recipe, you won’t regret it. I’m generally a supporter of variety, so even one carcass can be salted according to 2-3 different recipes, because it’s so interesting to experiment.

We will need:

• pink salmon
• French mustard - 3 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• coriander - 1 tsp.
• vegetable oil - 100 ml.

1. We fillet the fish and remove everything unnecessary.
2. For the marinade, mix coriander (you can use either ground or crush the grains), salt and sugar. Rub the fillet on both sides.
3. Separately mix mustard with vegetable oil.
4. Pour a little mustard sauce into the bottom of the container and lay out the pieces. Pour the same sauce on top.
5. Use your hands to help spread the mustard over the entire surface of the fillet.
6. Leave in the refrigerator for a day (at least 18 hours).
7. Before serving, you can dry it a little with a paper towel.
8. Serve with lemon and enjoy.

So, we looked at 6 classic recipes for pickling pink salmon. The taste of each of them will not be radically different; the appetizer will turn out tender and lightly salted. Try not to oversalt and add sugar to the marinade. Spices can be used at your discretion. Don’t be afraid to add variety to your recipes; add lemon juice, fresh dill or even orange to the marinade. The dish will sparkle with new notes.

The main thing is that your efforts in the kitchen are appreciated by your loved ones. And if you have someone to work for in the kitchen, then you will want to cook many more new interesting dishes. Therefore, I wish that inspiration does not leave you for a long, long time.

Until next time!

Pickling pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the salting method (dry or classic with brine).

Salting pink salmon is a quick and easy way to prepare fish, allowing you to store the finished product in the refrigerator for several days. Salted fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, or as the main ingredient for sandwiches with butter.

Basic rules for preparing successful salted red fish

1. The basic proportion for preparing brine or dry pickling mixture is 3 parts salt and 1 part sugar.
2. Place the raw materials salted to the desired taste in a jar and fill with refined sunflower oil. Then you will get pink salmon similar to salmon - both in taste and texture.
3. Do not defrost the carcasses completely. Then the skin is easily removed, and the cut pieces turn out smooth and neat. And the bones come away from the pulp more easily.
4. To reduce salting time, cut the fish into thin slices.
5. Finished fish can be stored for no longer than 4-7 days in a hermetically sealed container.
6. For spicy salting, the following are used: rosemary, thyme, coarsely ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
7. It is not recommended to add acid (vinegar, lemon juice) to the marinade, because... this will affect the appearance (a whitish, unappetizing coating will appear) and, partially, the taste of the dish. If desired, lemon juice is poured over the already prepared snack.

Quick salted pink salmon with butter “Like salmon”

"Salmon? Yes?” my husband asked with a smart look, eating crispy toast with a piece of shiny pinkish fish. “Although no, it looks more like trout,” he said thoughtfully and finished off the third sandwich of a very impressive size. But I didn’t try to convince him. Still, he won’t believe that he tastefully “disposed” of commercial Far Eastern fish. Yes, yes, dry fish can easily become soft and appetizing. Even a connoisseur will hardly distinguish it from the fattier and “noble” salmon.

Required ingredients:

How to prepare salted pink salmon at home (well, very tasty):

Salted pink salmon in 1 hour

Ingredients:

• Frozen fish fillet – 800 g,
• Water – 400 ml,
• Salt – 2 tablespoons,
• Olive oil – 100 ml.

Preparation:

1. I don’t defrost the fillet completely to make it easier to cut into portions. I put the neat pieces aside.
2. I am preparing a saline solution. I stir 2 large spoons of salt in 400 ml of boiled warm water. To check if the saltiness is sufficient, drop in the peeled potatoes. If the vegetable floats, you can start pickling.
3. I immerse pink salmon in the prepared solution with salt for 6-7 minutes.
4. I catch it and wash it in cool boiled water to wash off excess salt. Dry with kitchen paper towels or napkins, removing the liquid.
5. I transfer it in parts into a glass bowl, adding olive oil. I lay out all the pink salmon and pour out all the olive oil. I put it in the refrigerator for 40 minutes.

After the allotted time, I take it out of the refrigerator and use it in salads or to make delicious sandwiches. Bon appetit!

Pink salmon in spicy mustard brine

Fish salted in brine is more juicy and flavorful than when dry salted. A moderate amount of spices emphasizes its natural taste and delicate texture. Mustard does not spoil the appetizer at all - it gives it a piquant note and an appetite-stimulating aroma. If desired, arrange the salted slices with onions and cover with refined vegetable fat. A very successful, homely “cozy” combination.

Required Products:

Cooking method:

How to pickle pink salmon in pieces at home

Required ingredients:

• pink salmon or other red fish,
• salt and sugar in a ratio of 3:1,
• sunflower oil,
• 1 - 2 onions.

Initially, we need to clean the fish from its skin and entrails. It is easiest to skin fish that has slightly thawed after freezing. You can also salt it with the skin, just remove the scales. Whichever is more convenient for you. Then we cut the pink salmon into large pieces.

Now mix salt and sugar for pickling. For every 3 tablespoons of salt add 1 tablespoon of sugar. If you like lightly salted fish, you can mix salt and sugar in a 2:1 ratio. If desired, add pepper or your favorite fish seasonings to this mixture.

Each piece needs to be thoroughly rubbed with the mixture both outside and inside. Then place the pink salmon in a glass bowl and container, sprinkle the remaining salt and sugar on top and close with a lid. We leave it in this form on the table (not in the refrigerator!) for 5 - 6 hours.

After the allotted time, the pink salmon will be salted and will be almost ready to eat. But we will make it even tastier by leaving it in oil with onions for another 12 hours!

To do this, rinse the fish in water, removing excess salt. Place the pieces on paper towels to dry.

Place the fish in the jar, alternating layers with coarsely chopped onion. You can also add seasonings at this stage if you haven't already. But somehow we always manage without them. Pour oil on top of the red fish. Cover with a glass lid and leave in the refrigerator for another 12 hours.

The result is a very tasty, elastic and moderately salted fish! This appetizer will decorate any holiday table! And in combination with simple mashed potatoes, the result is simply delicious