How to saline salmon at home tasty: a recipe for cooking fish whole, fast, with greens and spices, tips, photos, videos

Salt red fish has always been in price. It would still be delicate, juicy, useful. Next, we will learn in detail how to salin salmon at home.

When buying red fish in stores, many people think that the price of the product is overstated, and the taste is not always impressive gourmets. True, sometimes there are some exceptions, but this is a rarity. Also, manufacturers do not spare various food additives to enhance the taste of salt fish.

Despite all these reasons, sometimes I really want to enjoy a snack in the form of salty salmon and thin crust of black bread with herbs or prepare a delicious salad with pieces of salmon, treat his family with a festive dish. In such cases, it is better to make fishing fish yourself.

How to salin salmon at home: secrets, salting rules

The presence of salmon on the dining table has long been considered a sign of the welfare of the owners of the house. Moreover, the housewives are served this red fish, both a separate cold snack and as part of different holiday dishes. Women have learned to cast salmon at home so that the fish in taste is several times superior to the taste of the product from stores and supermarkets. There are no preservatives in the house of home salting, and its cost is lower than that of the finished fish from the store.

Secrets and subtleties of salting salmon at home:

• It is important to choose fresh red fish for salting. In a quality product, the pulp will not crumble and be in a loose state. The color of salmon should be bright, without any irregularities. Good fresh fish shines slightly and has an elastic appearance, does not have extraneous aromas.
• When pickling - do not spare salt. Salmon will absorb this product as much as necessary. It is impossible to overpower red fish.
• When sucked salmon in the brine, observe the correct ratio of sugar and salt. For brine, they always use: one part of sugar and two parts of salt.
• If you want to get the perfect salmon, then choose large sea salt for its salt. Since it does not pull all the juice out of the fish. Also, stone salt is suitable for the process, but do not use an iodized product for salting.
• Who loves the fish to be saturated with aromas. They can sprinkle salmon with seasonings from herbs or before serving on the table to add pieces of citrus fruits, etc.
• In order for salmon to retain the color after sucking, a little moonshine is poured into the container where the process will be poured.
• For salting salmon, glass, enameled, stainless, plastic dishes are used. It is important that the container is clean without unnecessary aromas, because the fish can absorb an extraneous smell, and it will be impossible then.
• For a quick salmon salmon, you will need to clean the fish and free it from the bones. Then cut the product with neat pieces mix one part of sugar and two salt and salmon salmon. Such a fish will be ready in three hours.

If you decide to pick up salmon in the marinade ahead of time, then do not leave it in the brine for more than three days. Store the product separately from the solution. The fish can change back.

Very delicious salmon turns out when, when the housewives, garlic, dill, is added to the container. And the fish itself after a boot is wrapped in a fabric towel.

Important: sometimes salted salmon can be dry in order to avoid such a problem next time, you need to add a little olive oil to the salt composition.

Serve salmon with greens, lemon slices, olives, favorite vegetables, white dry wine.

How to salmon salmon at home is delicious: fast cooking recipe

A fish like red salmon has always been valued in Russia. And the point is not only in the color of her meat, but also that she has many useful substances. Not only is it beautiful, also useful. When there are dishes with salmon on the table, they are always a decoration of the festivities. People who often use salmon are less likely to get sick.

They have no health problems, there are no heart pathologies, blood vessels, they have good memory, and have a normal metabolism in the body. And it is not surprising - after all, the salmon contains useful fatty acids, vitamins, trace elements, which is simply necessary for the human body.

How to quickly salt salmon - recipe:

Ingredients:

• Salt - 65 g
• Sugar - 35 g
• Salmon - 1 kg

Cooking:

1. Take the salmon and separate the pulp from the bones, divide them into portioned pieces, carefully place them in a plastic container over the entire surface.
2. Mix bulk products, stir salt, sugar.
3. Sprinkle with this mixture of salmon fillet, thoroughly. If there are many layers of salmon in the container, then pour each layer with a composition of salt, sugar.
4. Close plastic dishes with a lid, send a salted filter to the refrigerator.
5. The fish will be ready in a day. And in order for the salting process to occur faster, it is recommended to keep it at room temperature.

If your fish is not in a hurry, then it is better not to store it in a salt mixture. Remove the layer of salt, sugar with salmon, grate it with sunflower or olive oil and pack it in a clean container, sinking the lemon juice for the aroma.

How to salin salmon at home is delicious: a whole salmon recipe

Salmon is a large fish, therefore, if you want to salt it entirely, you will have to choose a carcass of no more than three and a half kilograms.

Salmon salmon recipe:

Ingredients:

• Salmon-3-3.5 kg
• Sugar - 65 g
• Salt - 190 g
• Seasoning for fish (preferably "Adzhinomoto")-3-5 g
• Black pepper - 17 pcs. Goroshin
• Fragrant pepper - 12 pcs. Goroshin
• Bay leaf - 8 pcs.

Cooking:

1. Clean the carcass of fish. Cut your head with a sharp knife, scissors - fins. Remove bones, spine.
2. Place the salmon on the board so that the skin is below. Make an incision on the fish along the center of the carcass and sprinkle it with spices (Adzhinomoto). If you do not have such a spice in stores, then use any other for fish.
3. Now sprinkle everything at first with sugar, and then rub with salt. Sugar proportions can be changed depending on preferences, or you can do salivation without it if you have health problems. Do not forget a little salt, pour sugar into the carcass of the carcass itself.
4. Sprinkle with pepper salmon and chop the lavrushka and distribute on all surfaces of the fish.
5. It remains to put your fish in a plastic bag, for this pour in the salt mixture on the side of the bag, put the salmon with a skin to the salting material on top. Let out the excess air from the package, tie it. Place the fish on a baking sheet and send it to the cold for three days. Do not forget to periodically turn salmon for uniform salting.

How to salmon salmon at home is delicious: a recipe for making fillets with herbs

When spring comes, the body simply requires vitamins. A good dish for replenishing all human body systems with different useful substances will be salmon with greens. Moreover, in May there is already dill, green onions, parsley-full, and there will be no problem to buy or disrupt the plants in the country. In addition, greens are not only useful, but also looks very beautiful on salmon fillet on the festive table.

Salmon fillet with herbs - recipe:

Ingredients:

• Fish - 1 kg
• Stone salt - 190 g
• Sugar - 65 g
• Dill, parsley - 35 g

Cooking:

1. Turn the salmon carcass into fillet. To do this, get rid of bones, heads, fins and cut the fish into pieces.
2. According to the recipe, pour salt, sugar into a separate bowl and evenly stir the mixture.
3. This mass to grate the pulmonary pulp. Moreover, rub the meat from all sides.
4. Rinse the fresh greens thoroughly under a stream of cold water, let the droplets of water drain from the leaves of greens.
5. Put the third part of the greens on the bottom of the glass container. Place the salmon fillet with a skin to the bottom from above. Next, pour the greens on a layer of fish (half of what remains). The next layer is a fish with a skin to the top, then lay up the greens.
6. Cover the resulting product with a plate on top and press the dishes with a heavy object.
7. Leave salmon for six hours on the table at room temperature, then move it to the refrigerator for two days.

When the specified period passes, fish can be eaten. Serve as a separate dish or in the form of sandwiches, salads, etc.

What are the use of spices for red fish, salmon?

Each housewife has her own highlight that she uses for salting salmon. That is why salmon recipes prepared in this way are a lot. After all, even a small trifle can change the aroma, the taste of salt fish. And sometimes not for the better, unfortunately. Therefore, the use of seasonings and other additives to the fish must be able to be able to.

The most suitable of them:

• Fragrant pepper, black pepper, laurel sheet
• Dill seeds, coriander
• Dill, onion
• Onions, lemon, orange, lime
• Carnation, soy sauce, etc.

When a woman prepares for her family, she knows that her households prefer to eat. Therefore, only those spices, greens, fruits, vegetables, which are like her family, can add to the fish.

Someone loves spicy dishes, in this case, when salting, it will not hurt to add pepper-piles, someone prefers that the fish does not smell, so adds lemon juice or other citrus fruits. Each country also has its own favorite preferences, some adore exotic tastes.

Most of the inhabitants of Russia value the presence of seasonings from China, Georgia. Indeed, thanks to them, the fish acquires a unique taste and smell. But you don’t need to be zealous, because some herbs do not at all harm with salmon. Their presence irritates the nose. Still, it is better to make proven recipes so as not to spoil expensive fish.

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