How to salt pink salmon: the best recipes, tips. How to saline a pink salmon in a classic way, in soy sauce, with ginger and lemon, in mustard sauce and vinegar, in brine, in 5 minutes, with oranges, a “wet” way in a marinade of honey and spices: recipe: recipe

In this article, we will consider recipes for salting pink salmon.

Content

Gorbusha is one of the most affordable species of red fish. It is considered one of the most useful fish, because its composition includes a huge number of useful vitamins, trace elements, macroelements and acids.

This product can be prepared in a variety of ways, but most often such fish is subjected to pickling.

Salt the pink salmon in the classic way: Recipe

Classic way of salting pink salmon It involves the use of a small number of components for this process. However, even despite such a small number of necessary ingredients, the fish is tasty and moderately salty.

Carcasses of pink salmon - 1 pc.
Stone salt - 60 g
Sugar - 25 g
Lemon juice - 1 tsp.
Refined sunflower oil - 120 ml

Gorbusha can most often be found in frozen form, so in this case, before its salting, the carcass will need to be defrosted.

This process is quite time -free, since the product must be defrosting exclusively in a natural way.
It is best to place a pink salmon in the refrigerator and leave it in it at night or after buying do not put in the freezer, but leave on the table - so the pink salmon will defrost even faster.
So, when the fish is defrosted, it must be prepared for salting. In principle, you can salt a whole carcass or make a fillet out of fish and salt it, you can also salt pieces of pink salmon.

Salt the pink salmon — Important preparations

According to this recipe, we slide the pink salmon small pieces. My carcass, remove the head, tail and gut, if necessary. We cut the product by not very thick pieces:

In a plate, mix salt and granulated sugar
First, spray the slices of pink salmon juice
Then, evenly, from all sides, we shake the fish with a mixture of salt and sugar
We tamp the fish into glass containers, we plant the pieces a little more
Pour the container with oil, close it and let stand for 3 hours. at room temperature
We rearrange the container in a cold place and salt another 1 day

We salt the hunchback whole: the ambassador of frozen and fresh carcasses

This method is the least costly and perhaps the easiest. In this way slide the pink salmon whole You can quickly and without much effort.

Gorbusha is freshly frozen or fresh - 1 carcass
Salt - 70 g
Sugar - 30 g
Black pepper peas, ground
Lemon juice - 1.5 tsp.

If you purchased the fish, defrost it naturally, without using boiling water, microwave oven, etc. If you bought a pink salmon, then it is not necessary to prepare it in principle in principle. In any case, wash the fish and, if necessary, gut.

If you want, remove the fins, including the tail and head, however, according to this recipe, you can salt the carcass even with your head. Let the liquids drain from the pink salmon or get it with dry towels.
Prepare the mixture for salting by mixing salt, granulated sugar and peppers.
Sprinkle the fish with lemon juice, and then generously grate the resulting mixture. Do not forget, you need to rub the fish not only from the outside, but also from the inside, pour a little mixture in your head.
Next, we transfer the carcass into a plastic or glass container and send it to a cold place.
Since we salt the whole carcass of pink salmon, the salting time increases slightly. It will take 1-2 days so that the fish can be tried.
Before serving, we cut the fish into pieces or filtering, if desired, shake the lemon juice, soy sauce or oil.

Salt the pink salmon in soy sauce with ginger and lemon: recipe

Gorbusha goes well with soy sauce, ginger and lemon juice, which is why it is often served with such products. However, you can not only eat the finished red fish with these products, it can also be salted with them.

Gorbusha fresh - 1 kg
Lemon juice - 2 tbsp. l.
Soy sauce - 5 tbsp. l.
Refined oil - 5 tbsp. l.
General ginger - floor of h. L.
Salt - 60 g
Sugar - 25 g

My carcass, if necessary, gut it. We remove the head and all fins. Next, neatly along the ridge along the outer side of the carcass we make an incision and remove the skin from the fish. We filter the pink salmon, removing the ridge and the rest of the bones and get 2 fillets.

In the plate we connect lemon juice, soy sauce, ginger.
Salt and granulated sugar are mixed in a separate plate.
First, we generously rub each fillet with salt and sugar and let stand for 1-2 hours.
After that, we cut the fillet into small pieces and transfer it into a liquid mixture. In this way we salt the pink salmon for several more hours.
The taste of the fish is very rich, piquant.

Salt the pink salmon in mustard sauce and vinegar: Recipe

Another unusual recipe for salting red fish - gorbusha in mustard sauce and vinegar. Such a recipe is suitable for those who like to try something new and those who are not afraid to experiment in the kitchen.

Carbush carcass - 1 pc.
Sugar - 45 g
Salt - 70 g
Refined sunflower oil - 120 ml
Mustard "Dijon" - 1.5 tbsp. l.
Acute mustard - 1 tbsp. l.
Dining vinegar - 1 tbsp. l.

Gorbush, if necessary, defrost, remove the insides, head and fins. Then we my fish and make an incision on the outer side along the ridge. We filter the carcass, removing the ridge and bones, the skin.

Immediately cut the fillet into thin pieces.
Pour 30 ml of oil into a glass or plastic container, put pieces of fish into it.
Mix salt with granulated sugar and sprinkle the entire fish with the resulting mixture. Make sure that all pieces are in this mixture. Salt in a cool place for several hours.
Next, mix 2 types of mustard and vinegar in a plate, add the mixture to a container with fish, carefully mix the pieces.
Pour the remaining oil on top of the fish, leave the fish for a few more hours.

Salt the pink salmon in the brine: recipe

Sabbings pickle You can choose completely different. Their composition depends only on your taste preferences. We recommend that you try this method "Wet" salting pink salmon.

Carbush carcass - 1 pc. (1-1.5 kg)
Salt-150-180 g
Sugar - 150 g
Water-1-1.2 l
Lavrushka - 2 pcs.
Black pepper with peas - 3 pcs.
Rosemary - A couple of leaves
Vegetable oil - 3 tbsp. l.

We defrost the fish, if it is frozen, then remove the head, fins and insides, if the carcass is not gutted. We filter the pink salmon, making an incision along the outer part of the fish along the ridge - we remove the fish skin, the ridge and smaller bones. We cut the fillet with medium pieces.

Pour water into the container and boil it. After the water boils, add salt, sugar, butter and all the spices indicated in the recipe to it, let the brine boil a couple of mines. And then cool it.
We place pieces of pink salmon in glass containers and pour the brine into it.
We withstand the fish in the brine for about 2-3 hours.
Then we take it out, give the liquid completely drain and serve on the table, having previously chopped it with olive oil.

Salt the pink salmon: the recipe "Five -minute"

With this simple method, you can salt a large number of pink salmon in just 5-10 minutes. The fish tastes slightly salted, although if desired you can increase the saline time of the product and get a more salty pink salmon.

Gorbushi fillet - 1 kg
Boiled chilled water - 1 liter
Salt
Fresh egg to check water for salinity
Vegetable and lemon juice for feeding fish on the table

Immediately note that salt is best filled in this way. For a whole carcass, such a recipe is not suitable. Therefore, wash the fish, gut it as necessary and put it on the fillet. Cut the fillet into small pieces.

Put the washed egg in boiled water and begin to add salt. As soon as the egg pops up, take it out, and put pieces of pink salmon into the water.
Hold red fish in a saline solution for 5-10 minutes. - It will turn out a small fish. If necessary, increase the cooking time to 15-20 minutes, in which case you get a more salted pink salmon.
Drain the brine, rinse the pieces of fish and dry with paper wipes.
Before serving, shake fish and lemon juice.

Salt the pink salmon with oranges: delicious recipe

A fairly unusual, but very interesting and delicious recipe for salting red fish. According to the same recipe you can salt not only pink salmon with orangesbut also other types of red fish.

Pink salmon fillet - half kg
Orange - 1 pc.
Sugar - 25 g
Salt - 55 g
Refined vegetable oil - 30 ml
Cins - 1 bundle
Dining vinegar - 10 ml
Mustard "Dijon" - 1 tbsp. l.

We wash and cut the fish on the fillet. We cut the fillet with medium pieces.

The fruit is cleaned from the peel, we also remove white films. We cut the fruit with slices and remove the bone from them if possible.
My cilantro, dry it and chop finely.
Salt and sugar are combined in a separate container.
In glass or plastic containers, we spread pieces of red fish and sprinkle them with a mixture of salt and sugar.
We spread the slices of the orange on fish.
We put the container in a cold place and thus salt for 1 day.
After a day we take out the fish, add vinegar, butter and mustard to the container, gently mix the pieces of pink salmon.
Sprinkle pieces of red fish with a cilantro and let the pink salmon stand for a few more hours.
The fish is very piquant in taste, it can be served with wine or prepared salads, sandwiches from it.

Salt the pink salmon “wet” in the method in the marinade of honey and spices: recipe

This is another option sunny pink salmon in a “wet” way. Spices according to this recipe can be chosen to your taste.

Gorbushi fillet - 1 kg
Salt - 120 g
Honey - 2 tsp.
Boiled chilled water - 1 liter
Lavrushka - 2 leaflets
Dried garlic - a pinch
Refined vegetable oil - 4 tbsp. l.

My fish, gut and cut it on fillet. We immediately cut the fillet into small pieces.

Add salt, honey, lavrushka and a pinch of dried garlic to the water. Stir the resulting marinade.
We spread the fish in glass or plastic containers and fill the cold marinade into it.
24 hours later. We drain the marinade from the container, weigh the fish with paper wipes in order to remove excess liquid from it.
We return the fish to the container and fill with vegetable oil.

Salt the pink salmon on the snack in beer: Recipe

According to the same recipe, you can salt herring and mackerel, however, gorbusha cooked in beer, It turns out more tender and piquant.

Files Gorbushi - Paul kg
Light beer - floor l
Salt - 50 g
Sugar - 25 g
Refined vegetable oil - 50 ml

If necessary, we defrost the fish, remove the insides, head and fins. We disassemble the fish on the fillet and cut it in small pieces.

Salt and sugar are mixed in a plate.
We spread the fish in plastic or glass containers and pour the pink salmon with a mixture of salt and sugar.
We salt the red fish in this way for several hours.
Next, pour beer into the container and let the fish be marched by a few more hours.
We drain the beer and flavify the pink salmon with oil, let the fish stand for a few more hours.
Gorbusha is tender and low -salted.

Secrets and recommendations for the preparation of delicious salted pink salmon at home

There is nothing complicated in the salting of pink salmon, however, the fish will turn out to be much tastier if the following recommendations are used when preparing it:

It is possible to use not only freshly, red fish, but also frozen, however, in any case, the product should be fresh. To understand whether the fish is fresh in front of you, take a look at her eyes - the turbidity is a sign of damage.
Never defrost the red fish in a natural way. That is, do not use a microwave, boiling water, etc., since after such a defrosting the structure of the fish deteriorates.
It is best to salt fish in clean glass or enameled containers, but not in a metal without coating.
Do not be afraid to experiment and add different spices. For salting red fish, black and white pepper, dried garlic, coriander, mustard, rosemary are perfect.

Salt for a salting buy a sea or stone, iodized product in this case cannot be used.
With the help of lemon and orange juice, you can make a pink salmon even more delicate and tasty.
It is best to salt fish, disassembled on the fillet, however, if there is no time for this procedure, feel free to salt the whole gutted carcass. In this case, remember that you will need a little more salt to salting the carcass and a little more time to cook it.
If you overlay the pink salmon, soak it in cold water, and then get wet with dry napkins. This procedure will reduce the amount of salt in fish.
To determine sufficient salinity of water, you can use not only a raw egg, but also a refined potatoes. You can also add salt until it ceases to dissolve in water - this is a sign that the water is salty enough to salivate the fish according to the “five -minute” recipe.

Tasty salty pink salmon at home - It's easy and simple. The main thing is to choose fresh and high -quality fish, a suitable recipe and wait for very little time.