How to salt the salmon and trout at home

Red fish in Russia decided to use salted form. This is the most simple and inexpensive method of cooking in which the fish turns out tasty and tender. While it retains all the nutrients and beautiful appearance is not disturbed. This dish will decorate any holiday table! For pickling is often used salmon and trout, and will be discussed in this article.

Salmon and trout almost always have in the stores. Salting is better to choose fresh fish. Although some cooks claim that frozen fish is also very tasty and has a more delicate flavor.

You can buy whole fish and then butcher it, separating from the bones special, very sharp knife. Those who do not like long to bother, you can just buy cooked fish fillet.

Salted red fish quite easily and spoil its almost impossible. The fish fed only the amount of salt that you want, therefore, to oversalt it very, very difficult. So, don't be afraid to add zasolochny mix!

Basically the recipe that you will find in any cookbook, zasolochny mixture consists of equal parts sugar and salt. Salting is better to choose coarse salt. This is the main part, in which you can add to taste spices, dried herbs, Bay leaf, fresh parsley.

A couple of times sasoli fish you will find their ideal proportions, and your salted salmon or trout will never stay in the fridge for a long time.

Assume that per kilogram of the mixture you will need 3-4 tablespoons zasolochny mixture.

Besmear is better in a non-metallic bowl, otherwise, ready to fish, you may receive the taste of iron. Put the fish in a bowl gradually, liberally sprinkling zasolochny mixture and adding spices to taste. After this capacity is better to close (cover or simply cloth and leave in a cool place. This may be a refrigerator, and in the winter the balcony.

You will see that, due to the salt and sugar, fish plentifully will give the juice, but do not remove it until the fish is ready. Before serving, remove the fish from the tank and let the resulting brine to drain. Then clean the fish from the remnants of the spices. If brine to fish a lot, you can DAB it with a cloth, but do not rinse with!

All the fish is ready to serve! You can cut it into smaller pieces, wrap in rolls or decorate her salad. Fish can sprinkle with lemon juice, sprinkle with fresh herbs, put next to the olives or olives.

Salted trout or salmon is very tasty and popular snacks that your family and guests will be swept away from the table in the blink of an eye! Bon appetit!

Salted fish "In Finnish"

You will need: 500 gr. trout or salmon, 100 g. fresh dill,?3 tbsp coarse salt?3 tbsp. sugar
Preparation: wash the Fish, Pat dry, cut along the backbone, remove the bones. The skin is not removed.?Salt and sugar mix between a well-rubbed with a mixture of fish.?Dill wash, dry.?In a bowl put 1/3 of dill (right telemovie branches).?Dill put the sandpaper down half fish, to put it again even dill, then again the fish (skin up) and again dill.?Press the top of the sinker, after covering the fish plate.?Leave at room temperature for eight hours, then put into the refrigerator for two days.

Salted salmon for two hours
what kind of salmon to choose? we'll show

You will need: 500 grams of trout or salmon, 0.5 liters of water, 2 tablespoons salt, 2 tablespoons of sugar.
Preparation: the Fish is cut, remove the seeds, cut into serving pieces.?Prepare the brine:?0.5 liters of water to boil ?2 tablespoons of salt?2 tablespoons of sugar.?The brine to cool and pour the prepared fish.?After 2 hours, the fish is ready!

Trout with honey

You will need: 1 kg of trout (fillet without skin)?1 tablespoon of honey?3 tablespoons of salt.
Preparation: ?Fillet rinse with very cold water and thoroughly dried with a towel. Mix honey with salt. This mass is put on the fish, allow to melt, gently RUB into the fish. ?Fillet roll roll and place in a glass bowl.
Cover and put into the refrigerator for one day. Then remove and turn the fillets the other party in the resulting brine. Again leave for one day. Procedure by turning the fillets to be repeated on the third day. On the fourth day, the brine is poured. The fish is ready!

Accelerated recipe salting salmon

You will need: 1 kg of salmon or trout, 2-3 tablespoons of salt, 6-8 pieces of pepper, 3 pcs. Bay leaf, 1 tablespoon of vinegar, 50 ml of vegetable oil, 1 onion.
Preparation: Burke fish, separating from her skin. Cut fillet into slices and put in a container for pickling. In a separate container prepare the brine, pour down half a liter of water, add salt and stir thoroughly. Pour brine the fish on top of it put the yoke. Let it stand at room temperature for one and a half to two hours, then the brine is drained and pour the new mixture of water glass and a spoon of vinegar. Leave the fish in it for 3-5 minutes. Cut hand rings, add Bay leaf, pepper, vegetable oil and spread the slices of fish fillet and stir it carefully. After 15-20 minutes the fish will be ready!

Video recipe "How to pickle red fish?"