How to salt the kizhuda at home, a delicious dry, wet way, with onions and oil: the best recipes

Recipes for salting ki hitching at home in a dry and wet way.

Content

A kigD is a delicious fish with a delicate taste and a unique aroma. Refers to the salmon family, will take a worthy place on the festive table. In this article, we will tell you how to salute a kizhum at home.

The choice and methods of salting Kijuch fish

In order to properly pick up a kigD, you need to choose the perfect fish. Therefore, it is necessary to take into account several aspects.

Rules for choosing a carcass of kizhuch:

The skin should be brilliant, scaled homogeneous, without creases and gaps. The surface should be smooth, slightly slippery, the presence of a sticky mucus is excluded
The surface should in no case smell poorly or be sticky. If you buy fillet, pay attention to how the fish lies on the counter
If it is on an ice substrate, you can safely buy such fish. When buying frozen fillets, pay attention to not heterogeneity
Ice glaze should be homogeneous and even. If you buy a whole carcass, look so that your eyes are without a mutation

There are two ways to salivate this fish:

Each option has its own admirers, so try cooking fish in two ways and choose the one that you like more.

How to salute a kigD at home in a delicious dry way?

Ingredients:

1 kg of fish
2 tablespoons of sugar
2 tablespoons of salt
100 ml of vegetable oil
A pack of fragrant pepper
Bay leaf 10 pcs

Recipe:

In a separate bowl, mix sugar with salt.
Wash the kigD in cold water and dry with paper towels.
Further, in a deep container at the bottom, it is necessary to put a little spicy mixture.
This is a mixture of salt with sugar, as well as pepper and bay leaf.
Put the fish down on top of it, the skin down.
You can not use fish fillet without skin, because in the process of salting it can fall apart.
Next, on top of the fish layer, lay out the layer of a mixture of sugar and salt with spices, and thus spread the entire portion of the fish to the very top.
Pour the top layer with a mixture with spices. Now close the container with a lid and leave in the refrigerator for a day.
During this time, you will get a decent amount of brine.
It is necessary to change the pieces in places, what was at the top, lay on the bottom, and vice versa.
This is done so that the fish is evenly sucked.
After such manipulations, close the container with a lid again and put in the refrigerator for another day.
After that, remove the fish from the refrigerator, pour the brine, dry with paper towels.
Lubricate the finished fish with vegetable oil and wrap it in parchment paper.
Thus, prepared fish can be stored in the refrigerator for up to 4 days
In no case can you store fish in the brine, because it will become quite dense, salty and tasteless.

How to salute a kigo at home in brine: a wet way

When preparing fish in this way, it turns out to be more dense, therefore it is ideal for the preparation of snacks, as well as sandwiches.

Ingredients:

0.5 kg of kizhuch on the skin
2 tablespoons of sugar
30 g of table or sea salt
4 bay leaves
10 peas of black pepper
0.5 l of water

Recipe:

Boil water in a saucepan, add salt and sugar to it, as well as spices
Fish must be cut into thin slices with the skin
Place it in a container with high sides and pour a cooled solution
Now it is necessary to lay out a lid of smaller diameter than a container on top, put some oppression or load on top
Leave the kigo school in this position for a day in the refrigerator
After that, the lid is removed, the oppression is removed, the fish is wiped with paper towels and treated with vegetable oil
Stored in hermetically closed dishes in the refrigerator
Please note that salted fish absorbs smells, so it must be stored in a plastic bowl with a closed lid

How to salute a kigo at home in oil with onions: Recipe

The kijudy salted in oil with onions is a very tasty snack that is ideal for boiled potatoes. Great addition to the festive table. Can be used as a snack, as well as for the preparation of sandwiches.

Ingredients:

1 kg of fish
2 tablespoons of salt
2 tablespoons of sugar
0.5 l of olive oil
1 kg of onion
3 tablespoons of mustard grains
Several bay leaves

Recipe:

Cut the fish into pieces 3 cm thick.
Wash the product, dry with paper towels. Mix salt, sugar and mustard grains in a separate bowl, as well as a crushed bay leaf
Now put half the spicy mixture to the bottom of the vessel, and the fish is on it, the skin down
Pour the remnants of the mixture on top. Now you need to close the container with cling film, leave in the refrigerator for salting for a day
After that, remove the fish from the refrigerator, pour onions. It is previously cut into half rings and poured with olive oil
Everything is thoroughly mixed, put in a container with high sides
The bank is ideal for this. It is covered with a kapron lid and put in the refrigerator for another day
After this time, fish can be tasted
It is stored in such a brine for a long time, more than a month

Sliding the kizhum is quite simple. This is a delicious and healthy fish that contains a lot of B vitamins, as well as minerals. In addition, unsaturated fatty acids are included in the composition, which improve the body and enhance metabolic processes.