Each fisherman has no rare cases when the catch is not just abundant, but very big, and it needs to quickly recycle, so as not to disappear. The first option is to fry fish. But if the family can not eat a little and eat a lot, you have to try out other processing methods. For example - to salute. This is the easiest and most universal method of workpiece, if you know how to solit fish caught in the river. Recipes offering salting fish at home, quite a few. About them and will be discussed.
For work it is necessary to prepare:
- Tara. It can be a deep bowl or pelvis, enamelled bucket, wooden box. You can take a plastic container. That's just nothing to use anything.
- Spices. Be sure to be black pepper and laurel.
- Food salt. It is desirable - not very small, and in no case is non-iodined.
- Cargo. They can serve not very heavy stone, a pair of bricks, covered in a plastic bag, a bank or a small enameled pan with water or any other such subject.
- The cover is slightly smaller than the top of the tank capacitance.
Fish salts need to be spent immediately after catching This type of salts is designed for perch, bleaching and other small fish. The catch should be fresh, best - just caught. You need to select instances of approximately the same size weighing up to 1 kg.
The catch must be rinsed and stole. Next, in the salinity dishes, at first, the salts (0.5 cm) are poured onto the bottom and stacked, starting with larger individuals. Setting the first layer, a thin layer sprinkled on top, several sheets of laurels, 2-3 grains of pepper, coriander are added. Then again fish, salt with spices and so to the top, or until the fish end.
Attention! It's time to do the oppression so that out of the fish to oust all the air - the cause of rotten reactions. To do this, you need to take the lid, put it on the fish, and on top to put "salting" cargo.
Now it is necessary to move all this to the coolest place at home (or apartments) by 72-96 hours. After completing the salinity process, remove the lid and rinse the fish under running water so that all the salt was washed off. When water becomes clean, leave so much for 60-90 minutes.
Some fishermen claim that it is necessary to keep fish in water for every 24 hours of understanding - 1 hour. For example, if the fish were in the salt of the day, then 1 hour later soak, if 2 days - 2 hours and so on. Then water to drain the water, it is shut-down with a few layers with newspapers and top the fish for graze.
After 3-4 hours it will be dry, and therefore ready to use. Such a treat has an excellent taste and an excellent smell. You can use it with beer, and with potatoes puree and with porridge - a universal snack is obtained. Stored fish spicy ambulance Long, but only in the refrigerator. However, usually for a long time it is not fired.
Dry salting
Usually it is so harvested by wobble, bulls, perch. It is necessary to prepare them in the same way as in the previous recipe - rinse, rolling and salting, laying the layers in the selected container. It is not necessary to apply spices, but still some add sugar or favorite spices. Two, a maximum of three days, fish carcasses wash, wipe with napkins from the fabric of drying and hang over the eyes or tail to the rope.
Council. Cast fishermen advise to hang fish for eyes - so the whole bad liquid will easily drain. And if the fish is hanging on the contrary, the tail of the unpleasant taste and smell will be collected in the head.
Having needed tightly, but with such a calculation so that air passes between individual carcasters. Moreover, place the product is not in the sun, but in the shade. For example, on the balcony or indoors where there is constantly draft. So the catch will be better to dry, and then it does not answer.
If the process occurs in the spring, when there are no flies, you don't need to do anything, just wait when the product will be ready, but in the summer period posted for drying the catch must be wrapped in a gauze folded in 3-5 layers so that flies are not reached. If you don't do that, then fools will quickly be headed, and it will be unsuitable for use. How much to dry the carcasses - depends on the taste of the owners. Someone is so holding a few days, someone is half a day.
If there was a large vobla, perch, bull (which, although it is rare, but happens), then it needs to be alleged and free from the head. Then - make a few cuts along the back from the head to the tails and labeled in their salt. You can - with spices. Sleeping the entire catch of salt, leave it for 8-10 days in the cool room. The appearing brine (Tuzluk) must be merged every day. After washing while hanging on the drying of each individual, a wooden strut is inserted into the abdominal (for example - toothpicks or sprigs purified from bark).
For salting fish you need a press If the whole process is carried out correctly, the carcass in appearance will be similar to Balyk, which is why this velocity of the solvent is called "Balykov". The taste of the product obtained is very exquisite.
Small fish, for example, roach, salt is even easier because it is not necessary to gut. It is washed, salted, put layers, and put the tank in the refrigerator by 3, a maximum of 5 days. Then the product is washed, withstand in clean water. After that, dried on paper towels and suspend the carcasses on the thread or on the skewer. A snatch of catch from 5 to 10 days - it all depends on the size of the roach and air temperature on the street or indoors where the product will dry.
Wet ambassador
The process is happening like this:
- Fishes need to lay abdomen up. Salt. Per 1 kg of catch - 100 g of salt. To make the taste more tender, you can add sugar - 0.5 h.
- To lay the cover on top, the circle - which is suitable for a salting container. You can make a mug of linden, aspen.
- Put the container in the cool room for 4-8 days. The standing tuzluk does not touch.
- Remove fish from the liquid, rinse. Dry outdoors.
- Store in the basket. You can use a wooden box.
If the fish is small, it is possible to load it for the salting in Tuzluk. Prepare it from 3 liters of water and 1 kg of salt. Next - rinse dry and store.
Ambassador
Used for fish fatty varieties. Large representatives of fish are prepared and suspended on the rod. Then - placed in the salt solution. The brine should be so salty so that raw potatoes pop up. It is necessary to place carcasses so that they do not squeeze one different. A week later, the product can be taken from the brine and, flushing and drying, eating.
Carp If a big catch caught in the summer heat far from home, you can do as follows:
- Sawn fish carcasses in a large polyethylene bag.
- To burn the bag into the soil (no matter - the sand is either the earth). The depth of injection is 0.7-1 m. The soil layer will serve as protection against heat and at the same time - dies.
- So that the moisture does not penetrate the bag from dew or rain, it is necessary to wear a small package on the neck.
If fish carcasses of large sizes, then they must first pay, wipe dry (wash - can not!), Cut the head and tail. Grasp each carcass outside. Pour salt into all cuts and the inner part. Wrap a clean burlap. You can use a tissue napkin. Wrapped with twine, bandage. Before cooking carcasses, using milk or water. Further prepare - cook, stew, fry. Select option - to taste. You can eat and raw, refraining as a herring.
Council. If a large catch fell in winter and on the way home it is thoroughly freezing, planting such fish is not worth it: after defrosting the structure of the fabrics is already broken, so he gains a lot of salt. Because of this, it is very difficult to catch the moment when the stews were aged and can be significantly reduced fish. In addition, when soching and hanging a carcass can decay. It is best to survive freezing and defrosting the catch to recycle on a stew.
Solving is one of the most popular methods of fish billets. He is especially relevant in the warm season, when there are difficulties with the storage of fish, and if in the future it is planned to be riding, drying or smoking.
The process uses only a large salt, it provides a deep seating. Small envelops and quickly asked only the top layer of fish meat, which is directly under the skin, does not penetrate into the inside and not dehydrating sufficiently, so the beginning of rotting is inevitable.
It is unacceptable to use and iodized salt species, at the time of the sickness of iodine burns the skin of the fish, increases its temperature and leads to rapid tuning.
You can pick up almost all types of edible fish, and do it in several ways. The calorie content of the finished product depends on the variety and from the selected salting method. Averaging, caloric content of 100 g of salted fish is 190 kcal.
Salted fish is used as independent dish, and as the ingredient of the sets of salads and snacks, serves on canapes and sandwiches, good as a filling when stuffing.
The chemical composition of salt fish, which contains such useful elements as fluorine, molybdenum, sulfur, is useful for the human body, but it is not necessary to abuse such delicacies. It contains salt in large quantities.
How to salute fish at home - step-by-step recipe with photos
In this recipe, I will tell you how to spawn fish at home on the example of the goltz. Halto is a fish that belongs to the family of salmon. Goltsy have delicious and gentle meat pink or red.
As a rule, the sizes of fish small and it can be salted at home. Salt the goltz in the brine is completely simple, the fish in this case, it turns out to be more tastier and more tender than salted by the usual dry eye.
Your mark:
Time for preparing: 1 hour 0 minutes
Quantity: 4 portions
Ingredients
- Fish: 2-3 pcs.
- Salt: 2 tbsp. l.
- Water: 0.5 l
- Sugar: 1 tsp.
- Spices for salting:1 tsp.
Preparation instructions
How fast and tasty saline red fish ?
The meat of red fish is considered delicious, elite and fairly expensive. All this thanks to not only its taste features, but also useful properties. The unique biochemical composition of all varieties of red fish has a positive effect on the body, helps in rejuvenation.
Recently, the price of red fish has increased almost to heaven, so more and more owners prefers to carry out salting on their own. It's not difficult to do it.
Try the way:
- Fish pre-wash, dry the paper towel.
- Cut fins, tail and head. If you wish, you can save fish and from a very greasy abdominal, not everyone is ready to eat a similar delicacy.
- Cut the fish along two half, try to remove the spine and edges.
- Prepare a mixture for salting. To do this, take salt and sugar sand in proportions 1: 1, pepper and other spices are added to taste. Carefully stir the resulting mass, she will have to sprinkle fish for salting. Salt should be taken at the rate of 3-4 st. l. per 1 kg of fish raw materials.
- At the bottom of the Big Caudena, pour a bit prepared in the past point of the mixture. Put half of red fish fish down. Pour it with lemon juice and pour the salting mixture, lay out the bay leaf.
- On the pulp of the second half also pour the mixture for salting and put it with the skin up in the same ass. Sprinkle the salt mixture on the skin.
- Closing the capacitance with a lid, rearrange it into a cool place. If on the street frost, then the balcony will not fit.
Regardless of the size of the fish, it will be ready after a couple of days, after which it is raised from the brine, to get rid of the salt mixture with a napkin. Store fish prepared in a similar way, you can during the week.
Video How to salute red fish is simple and fast.
How to spend river fish at home?
Simple I. interesting recipe Fish spicy ambulance, which will be a wonderful snack to any dish.
To begin with, we will prepare everything you need:
- Cookware for salting. If the weight of the fish does not exceed 1 kg, then you are suitable for a saucepan, a deep bowl or a plastic container of a suitable litter.
- Spices and spices: coriander, bay leaf, hot peppers Peas and salt.
- A fish. It must be worn thoroughly. Fish, weighing less than 1 kg, does not need to lose.
Procedure:
- In the selected container, lay out the fish with layers so that the heads lay down to the tails. The lower layer is the largest.
- Each of the layers sprinkle a mixture of salt and coriander, we put a few peas of pepper on top and a couple of leaf leaves.
- The capacity is closed with a lid slightly smaller size, the oppression is put on top, the role of which can perform a large stone or water filled with water.
- After that, I rearrange the soulful to a cool place. Be prepared for the fact that after 10 hours of the fish, juice will be released, it should not be drained to the very end of the sump process.
- After 4 days, I blow it out, we drag the brine, and we rinse the fish. After which we reiterate it in the container, fill cold water And soaked for about an hour.
- We drag the newspapers, and on top of the towels, the floor, a table or any flat surface, lay the river fish from above, so that individual fishes do not touch each other. Let her get sick, in a couple of hours we turn over. If there is a need, change newspapers and towels on dry.
Salted in a similar way river fish Stored in a cool room or refrigerator.
How to sleep fish for drying or smoking?
Dry usually fish medium or small size. Depending on the view, there are some features of her salting before drying:
- Vobla. It takes unacked and unclean. It is fitted into the tank of the appropriate volume, the salt, laurel sheet and bitter pepper, is satisted. From above for 3-4 days is put in the oppression. After that, the fish is thoroughly washed from the residues of salt, spices and mucus, dryly wipes with a towel.
- Roach (Weight not more than 400 g). It is used unsatured and unclean, the insides are washed with a steep hydrochloric solution to accelerate the salting and disinfection. The fish fit into the tank of a suitable size and filled with cold water with salt (10: 1). From the top to the fish is installed, the weight of which should be at least 15 kg. After 1.5 days, the fish gets out of the salt solution and is washed well to get rid of the mucus.
- Chekhon. Three dozen of non-folded rhyled you will need 1 kg of salt. Fish raw materials are stacked by layers in the container, it is satisted with salt, put under the oppression and goes into a cool place. If the fish is large, then the Sling process lasts 2-3 days, for small - enough 1-2 days. The fluid released during the process is merged.
After the creation of the sump process, the fish is thoroughly washed and soaked over the clock for a pair, hangs into the shadow in the wind, preferably head down. So excess moisture flows through the mouth, and the fish itself fits uniformly.
Depending on temperature ambient, drying process takes from 4 to 10 days. The dried fish is stored in a cool place away from direct sunlight.
Before you begin smoking fish, it should also be shed. It is recommended to do it a couple of hours before smoking. If you do not intend to store fish in the future, but you plan to eat it immediately, you can simply graze it with a large grinding salt before bookmarking.
How to Sick Fish in the Bank - Step-by-Step Recipe
This snap method is perfect for the preparation of herring.
For brine on 1 liter of purified water, it will be necessary:
- 100 g of salts of large grinding;
- 2 tbsp. Sahara;
- spices and spices: pepper pepper, bay leaf, cumin, cardamom, carnation, dill to taste.
Procedure:
- We mix all the ingredients of the brine, boil them and cool a little.
- Crude herring free from bones and regime on portion slices.
- We put fish into the jar and pour brine.
- Hold in the refrigerator a couple of days.
- If desired, you can add vinegar, and the water is partially replaced by wine.
Preparing at home Salted fish in brine
For salting in the brine, not very fat fish, for example, pink salmon. Cheew fish must be rid of the internal and bones, rinse well. Purified and sliced \u200b\u200bwith portion slices of fillet is stacked into the tank of a suitable size, which is quite wide in diameter so that the brine can cover each fish piece.
When cooking pickles, consider the following ratio - for 1 kg of fish raw materials:
- 1 l of water,
- 100 g of large salt,
- 2 tbsp. sugar and spices at discretion
- a couple of laurel leaves,
- 2-3 carnations,
- a couple of mines of black and fragrant peppers.
All ingredients for brine are connected, boil and get cold to room temperature, after which they can be fished.
On the flooded brine, the fish is put in the oppression, the capacity is removed for a couple of days in the refrigerator, after which the brine merges, the fish is wiping with napkins and is laid out for storage in a clean, dry container.
Sloated fish in a towel - it is worth trying! Photo Recipe
Sea or river fish can appear in a completely new flavor, being saline in a towel. Fish pieces remain sufficiently juicy, while not being wet, as in the traditional way of the ambassador. Salted homely fish is the perfect dish both in self, solo sound, and with potatoes and sauerkraut.
It will take:
- A fish.
- Salt of large grinding.
- Terry towel.
How to cook:
Fish, in this case, the kefal, purified from scales, cut off the tail and head. In small individuals, it is possible not to obstruct the back.
Then every piece from all sides is thick rubbed salt with a margin, including this is from the inside.
Finally, Kefal is once again salty enough to be completely over and wrapped in a terry dry towel. It is also folded and placed in the form.
If some liquid flows into the form, it is drained, and the towel turns over and re-stacked until the end of the fish. The towel can be wrapped and used again.
Fish leave to arrange for about six to seven hours, more large pieces Will be fully prepared only after a day. And at the same time, small fish, for example, Hamsa and the Barabulka, with this method of the ambassador can be used two or three hours later.
Recipes Slabs Gorbushi, Mackerel, Kets and other Fish - Tips and recommendations!
When a delicacious red fish falls on the table, it is most often sued, because because of high fatty it is capable of absorbing a little salt, so it is almost impossible to reduce it.
- We prepare Tuzluk, for which we mix 1 l of water with 100 g of salt, 3 tablespoons of sugar. This mixture floodly chopped into portion pieces, spilled from the bones of red fish. The resulting result will be waiting for you after 3 hours.
- We share fish into two large pieces of fillet. At the bottom of the dishes, suitable for salting, smear the salt, lay one of the pieces from above. We rub it from top of salt. The second part is also abundantly rubbed salt and lay down on the first meat. The top is also a raude salt, without spare. After 6-12 hours at room temperature, the fish will be ready.
- For this recipe, pink salmon, salmon, ket and mackerel fit better. It must be divided into fillets, richly graze salt. Wrap in cellophane and then in the newspaper. Put fish in the refrigerator, flip over the day to another side and leave another as much.
We are waiting for your comments and ratings - it is very important for us!
Soldering of any fish (several recipes)
I think the recipes of the salting, I think you know a lot, but in some recommend to salt one species, in others. In this post, I decided to publish several recipes for any fish so that you would be more convenient to have one recipe, and not search in different places. Although you can now buy any fish in the store, but sometimes you want to sleep yourself and try your cooking.
Fast Soldering Method
For fast Fashion Soldering takes any fish. Saving this way the fish can be eaten after 2 hours. But, if not in a hurry, you can leave the fish in the refrigerator so that it is soaked in - better oil.
Ingredients: Fish - 2 pcs., Onions - to taste, water (room temperature) - 400 ml, salt - 2 tbsp. l., sunflower oil - 200 ml, bay leaf - 3 pcs., Carnation - 3 pcs., Pepper (peas) - 10 pcs., Coriander (peas) - 1 tsp., Vinegar Table 6% - 9% ( Apple) - 2 tbsp. l ..
Cooking: Fish brittle from the internal and rinse with cold water. Remove the skin and gently separate the fillet from the ridge and cut into pieces.
In water dissolve salt. Fish folded in a bowl and pour water with salt. Leave for 2 hours at room temperature.
Mix the oil with vinegar. Onions cut by half rings.
Pickle pour off, and fish rinse with running water.
Folding fish in a bowl (bank) alternating with bow and spices and at the end to pour oil. Fish is ready, but after a few hours it will be more tastier.
Soldering of sea fish
For this way to take sea fish Next varieties: Mackerel, Herring, Sardine, Study, Red Fish
METHOD OF FAST SALD:
Ingredients: 1 kilogram Fresh or Fresh-Frighted Fish - 1 kg, salt - 1 tbsp. l., Sugar - 2 - 3 h., Garlic - 3 - 4 teeth, coriander - 1 tsp. Zrena, bay leaf - 5 - 6 pcs., Black pepper.
Cooking: From the fish it is necessary to separate the head and tail, then clean it from the internal and rinse in cold water. Then, the fish treated in this way is cut into 5 - 6 pieces. Salt and sugar mix and get the resulted mixture each piece. After a little worse hammer pepper. Garlic cut into small slices and putting inside every piece of fish. Fish should be salted in enameled or glass dishesBy sprinkling it with grains of coriander, and putting a bay leaf between pieces. The time of catering fish 4 - 6 hours, after which it can be boldly eating.
Method of slow singing:
The ingredients are the same as for a quick salting.
Cooking: In one liter of water room temperature, it is necessary to dissolve 1 tbsp. l. Salts and 2 - 3 h. Sahara. Fish to be separated in the same way as in the previous recipe. Put in dishes and add a teaspoon of coriander, 10 - 12 peasors fragrant pepper, 15 - 20 peasors of black pepper, 2 - 3 carnations, 5 - 6 pcs. Lavra leaf, 3 - 4 finely chopped garlic slices. Then pour the fish marinade. Soldering time 4 - 5 days. Fish salted in this way possesses a delightful taste and aroma
Soldering herring
Ingredients: Herring - 1 - 2 hours, stone salt - as much as possible, vegetable oil, onions - to taste, carnation - 2 - 3 pcs., Coriander - pinch
Cooking: Fish need beheaded, pumping and sprinkle with a stone large salt. You can use I. shallow saltBut the taste of the resulting product will not be so gentle, so the stone salt is best suited. Do not regret the salt, the remnants can always be washed away. Flood the herring with salt is necessary not only outside, but also put it inside. Thus, the prepared fish should be wrapped in plastic bags and place on a tray or any other portable plane, then put in the refrigerator. IMPORTANT: All saline herring should be decomposed into one layer
Next is the pan (5l) and filled with water, it will be used as the oppression. After three to four days, fish need to rinse with cold water and cut into pieces. In the bank (0.5 liter) layers, the fish and cut onions are stacked with rings, after which vegetable oil is poured into the jar. Now it remains only to close the can with a lid and put in the refrigerator for two to three days.
In such a video salt soledoch May be kept at least 2 weeks, or even more. Bones from fish are removed immediately before use, and taste qualities It also affects. For example, if you remove the bones before salting, then the taste of the fish will not be so gentle. If you like spicy herring, then during the salting to salt, you can add a little coriander and carnations (one herring is enough 2 - 3 pcs. Carnations and pinching coriander). Spicy herring is not necessarily soaring oil.
Spicy herring
Spices take to your taste. Time for marination - 48 hours
Ingredients: Brine per 1 liter of water: salt - 4 tbsp., Sugar - 1.5 tbsp, vinegar - 80 ml. Coriander - 1 tark, juniper - 6 berries, carnations - 2 pcs, fragrant pepper - 4 pcs., Black pepper - 0.5 ppm, bay leaf - 3 pcs., Herring (Fresh / ice cream) - 2 pcs..
Cooking: All ingredients for brine and water can be placed in a small shill.
Bring to boil and interfere with complete dissolution of salt and sugar. Remove from fire and fully cool. Herring clamp, cut off the head, wash well and put in the tray. After pouring the cooled brine and leave for 48 hours. In the refrigerator, time from time to time turning fish. Herring is ready. Store in the brine no longer than the week, in the refrigerator. Without brine, in the tray 2 weeks.
Soldering of fresh-frozen fish
Ingredients: brine for salting on 1 liter of water: salt - 2 tbsp, sugar - 1 tbsp, dill - 2-3 st l. (Fresh), black pepper - 2 tsp, Basil (dry) - optional.
Cooking: Fish wash, dry the napkin and cut into pieces. Put the fish, pre-launching in the mixture for salting from 2 sides.
All the fish tightly press, wrap the film and put in a plastic bag for 1 day. Then put the fish on the dish, add a few drops of lemon juice and 2 - 3 tablespoons of vegetable oil. Fish is ready.
Marinade for Red Fish
Ingredients: Fish fillet 1 kg, sea \u200b\u200bsalt - 4 tbsp, sugar - 2 tbsp., Lemon zest - 1 pc., Dill (greens) - 20 g, cognac - 0.5 - 1 tbsp.
Cooking: A piece of fish fillet shake salt and sugar. Cut lemon zest. and dill and put in the tray. Square to cognac and close the food film, slightly having having it to have air access.
Put in the refrigerator for several hours: at least 4 hours for a weakly salted taste, and better for the night.
Bon Appetit!
Before going with the Spirit and Sick-Press Red Fish at home for the first time, I decided to prepare thoroughly. I read the recipes with curiosity, "pickled saliva", looking at the appetizing photos on the network and culinary books ... I was very afraid to spoil the gentle and quite expensive product. But my fears seemed to be in vain. I successfully went to the market, chose a beautiful fat "sacrifice" of my culinary experiments. And the good seller immediately removed her ridges with a huge and dangerous sharp knife. I did everything according to the instructions of the experienced culinary culinary and in the morning I treated my husband with a delicious saline salmon. He praised me, and I, pink-ruddy from delight, favorably took compliments. Everything went almost perfect. Until that moment, I did not look into the kitchen for lunch and saw a lonely trotter with fish on the table. I, stretch, forgot to hide it in the refrigerator. After reading that the snack can gap, I still regret her to throw it away. After all, there were 800 grams there, no less. But also feeding loved ones. So the ruddy potato-fish cake appeared, the need to prepare which still remains for her husband a mystery. But this is another culinary story, I will tell her later. And now - Verified photo Recipes of appetizing red fish.
How to just sleep red fish at home
Let's start with the base method. Nothing extra! No fragrant seasoning! Salt, fish and pinching sugar. The taste is obtained amazing-natural, gentle, and the appetizer itself will be melting in the mouth. Ideal for salmon or trout.
Required ingredients:
How easy Sick-colored red fish (recipe with photos):
This time I managed to surround the whole (though, a small) carcass of the rainbow trout. But usually I do not bend to sleep the ice cream steaks. And even the abdomen do not break. So use you can any edible part. Discharge the main ingredient at room temperature or in salted cold water. If you have an undetected fishing, like me, or a piece with a skin, remove the scaly. Then, if necessary, cut your head and tail. From fins, too, you can get rid of. Remove and throw off the inside, the abdomen will sweep. It is advisable to work with a sharp knife with a thin flexible blade. Well wash. | 
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Now make fillets. Carefully cut the ridge. The bones remaining in fish slices, remove tweezers or hands. Get together again. Water with paper towels. Do not remove the skin. | 
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Prepare the mixture for the ambassador. Elementally add salt to sugar (or vice versa) and mix. Why do you need sugar sand? He acts as a natural preservative. On the taste qualities of saline red fish, its addition is practically not reflected. But it will be stored longer. The same applies to Lemon Freasha. This is a preservative (the word is terrible), but completely harmless. In addition, it eliminates a specific smell. Juice can be added to the ready-made treat before serving or when sickling. Salt is better to take marine. The product will take it exactly as much as you need. Therefore, the reassets will not. But if it is not, the usual cooking salt of coarse grinding is suitable. It is necessary less, pay attention to it. | 
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Sattail the fillet (steaks) or sprinkle the abdomen of red fish salting mixture, as in the photo. Put in a glass or plastic container (bank, other capacity) close to each other with a skin outward. Cover the lid or tighten the film. Put in the cold place. A day later you will have a low-salted fish. Do you like brighter taste? Wait 36-48 hours. Look in the container once every 12 hours. Forms a lot of fluids? Drop it. Decided as a main object to take Ketu or a pipset? It may turn out dry. Therefore, I advise it to plant with vegetable (olive or deodorized sunflower) butter. Or pour them already ready dish For storage. | 
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You will get a fragrant, tender, appetizing and useful snack. There is no other. And with it you can do anything: cooking sandwiches, twist the rolls, cut salads ... or just cut, put on a plate with translucent lemon circles and enjoy unmatched treat. | 
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How piquantly salient steaks or red fish fillet
Recipe for those culins and connoisseurs of good food that love "raisins". Of course, we are not talking about dried grapes, but about special accents, which give seasonings. Follow step by step instructionsTo get spicy and original tasty!
Set of products:
Step-by-step recipe with photo:
This time I solicted salmon steak. It is not as saturated-bright color, like trout, especially after freezing-defrost. But also appetizing. Especially this method, although not much different from the previous one, implies the use of seasoning. And they will make their fragrant adjustments in the taste bouquet of finished snacks. In general, we went. Leave the fish at room temperature for thawing. You can even completely completely defrost so that beautiful pieces are not deformed. Clean scales. But leave the skin. You can delete or leave the dice. I cut out the rest of the ridge, so I got two kuts fillets. | 
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The dry salting mixture includes sugar, salt and spices. What seasonings to use, decide for yourself. I just keep a list of fragrances that are combined with fish, and you select your favorite. To make the taste of saline in home conditions Red fish more interesting, you can add: Large ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, all of the above is not needed. And in general, it is not worth remarking with additives, otherwise spoil the dish. | 
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Dried with paper napkins Red fish in the mixture and put in the container in which you will plant it. Hermetically close the container. Put in the refrigerator for 24-48 hours (depending on the thickness of pieces and the desired degree of salinity). | 
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After 12 hours, check the fish. There is a lot of fluid - be sure to drain it. When the pickling process is over, rinse fish pieces in water and dry dry. You can store in the same container. Low-fat varieties (quiet, ket, pink salmon) can be pouring or lubricated vegetable oilso that it is keen more gently. I'm searched everything, the recipe fold, but I leave a photo saline at home red fish. And how to file it and decide with themselves. | 
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"Wet" way to salmon of red fish
This option bribes simplicity and practicality. Even low-fat species will be juicy and gentle due to the brine with a fragrant laurel sheet and savory pepper. And adds the dish onions And olive oil, you prepare a real taste bomb. I warn you, do not swallow the language when you try it!
What will take:
Cooking method:
If the product is ice cream (as in my case), defrost it. But not completely, for the convenience of cutting. Couch to look. Schedule the whole fishery on the fillet. Steak can be left as integer. Then rinse well a piece and blot with dense paper towels. | 
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Prepare brine. Mix salt and spices. Put on the middle fire and bring to a boil. Remove from the stove and completely cool. Then plower apple vinegar or lemon juice. | 
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Put into the sudine (from edible plastic, glass, ceramics or enameled metal). Carefully pour brine. Cover tight. Put in the cold place. To calmly sleep red fish at home, there will be enough day. For a stronger ambulance, it will take a little more - 36-48 hours. Finished fish snack cut into small pieces and put in a jar or trough. Optional between slices alternate with thin rings on Luka. Fill with vegetable oil (sunflower without odor or olive). | 
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Keep in a cold place 3-4 days. From juicy gentlefish, you can prepare sandwiches for breakfast or snack and other delicious dishes. | 
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- To speed up the readiness, you can put the oppression. To do this, lay out it in a bowl. Cover flat plate. Place the cargo, for example, a jar or a water bottle.
- Little children to give a weakly saline fish is not desirable, it can lead to poisoning. For children's menu The snack will be suitable for at least two-three days of catering.
- When choosing a cooled product for salting, make sure that it does not have spots and unpleasant smell of decomposition.
- In order to succeed in piquant, you can add a bit of garlic and dried dill.
- Refrain from the use of microwave and hot water When defrosting the main ingredient. This will definitely affect the taste qualities of the finished dish.
- Serve as a filling for pancakes, tartlets or canapes, make sandwiches or serve on a plate as a beautiful and delicious fish cutting with fresh greens, lemon and vegetables.
Have a nice and useful fish appetite!
Sawn fish at home? That's no problem at all.It is much cheaper than buying such a fish in the store.
And you can always cook it in your own taste.
... Salt fish in two ways: so-called dry, using salting mixture, and with brine.
... For a saline mixture, approximately the same amount of salt and sugar takes, if there is a desire, you can add spices to taste. A slight salinity mixture is poured into the salting container, you can also put several black and fragrant peppers and bay leaf. Then lay out the pieces of fillets, which are also shrinking with a mixture, and then layers are repeated. No oppression is needed - the fish will be solved so.
... In this way, any seaside fish can be shed.
... If you bought a whole carcass, then it is easier to separate it with a slightly frozen: in this case the bones are separated slightly faster, and the fillet remains without damage.
... brine allows you to make a salting fish faster, and it turns out more intense it.
... to prepare a brine for fish, you need to take 3 tbsp. Salt spoons, a little sugar (optional), a few black and fragrant pepper peas, 1-2 laurel sheets.
... to accelerate the cooking process and giving a spicy flavor of fish to the brine, you can add some mustard, ready or in powder - salting fish at home will be reduced one and a half times.
... brine can be booked, and you can use it both - depending on how you quickly plan to use the finished product.
... If a boiled brine is used, it is better to add mustard after it cools up to 40-50 degrees.
... Fish carcasters are placed in a room temperature brine for 2-3 days, and after that they are fully prepared for use.
... if salting fish at home in the form of fillet, then it will be ready after 5-8 hours, depending on the size of pieces.
Well, now the recipes themselves!
A red fish with salting is particularly gentle, tasty and beautiful, and thanks to high fat absorbs quite a bit of salt and therefore it never happens saved.
Low-salted mackerel - Exquisite delicacy!
This wonderful weakly salting mackerel - to the potatoes! Let's try to prepare the recipe for the recipe site com.
1 Mackerel weighing 0.5 kg
salt - 1 tbsp
. Suite - 0.5 l
bay leaf - 3 pcs.
easy pepper - 6 peas
red paprika - 1 pc.
vegetable oil
Water boil, add bay leaf, salt and fragrant pepper. Marinade cool.
Clean the scumbers and completely pour fucking marinade. Leave for impregnation at night at room temperature.
In the morning cut into fish with pieces, add bell pepper, sliced \u200b\u200bwith slices, pour vegetable oil and put in the refrigerator for a day. Now you can taste.
Hedgehog at home
Salt the seler at home is easy, besides there are many different recipes.
Fish should be bought with a thick back (fat). If it is frozen, then before writing, you should completely defrost. And it is better not to wash. And now several recipes:
*Marinade: Water boiled (1 cup), vegetable oil - 3 tbsp. l., pepper peas black, laurel leaf or several, salt to taste. It all boil, cool and add a bit of vinegar. Put herring, cover tightly cover and withstand in the room 4-5 hours, then in the fridge one more hours 5, and it is better to leave for the night.
*Marinade: per 1 liter of water - 1.5 tbsp. Salt spoons, 1 tbsp. Spoon of sugar, bay leaf, black peas pepper, cardamom, garlic, 1-2 flower (dried) carnations. All this is to bring to a boil and cool. Pour the herring so that it is all covered with marinade. Capacity immediately put in the refrigerator (in winter - you can on the balcony). Within two days you can eat.
*Brine: 4 tbsp. Salt spoons and 2 tbsp. Spoons of sugar per 1 liter of water (this is about 2-3 herring). In the cooled brine put fish for 1 day. In principle, no hassle.
This way you can disturb not only the herring, but also to the scumbers
*Brine: 2 tbsp. Salt spoons, 1 tbsp. Sugo sugar dissolve in 0.5 liters of hot boiled water, add bay leaf, fragrant peas and coriander (bumps). All to sue. Seared cut into medium pieces, put in a bowl on a bar, pour chilled marinade. Close the plate, to put on top as a press jar with water. For 1 day to leave in a cool place.
* Second recipe:
6 table. Salt spoons, 1 table. Sugar spoon, seasonings are the same on 1 liter of water. The rest is done as well.
* Unclosed fish decompose in three-liter bank And fill over the brine: 1 liter of boiled chilled water is needed 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 laurel leafs, 1 teaspoon of peas of fragrant pepper. When the brine is already flooded with a jar, lay a 1 tablespoon of dry mustard on top of 1 tablespoon.
Fast salt of any red fish
Option number 1
Prepare brine from 1 l of cold water, 4 tbsp. Salt spoons and 3 tbsp. Sugar spoons. By this brine, pour pieces of fish (pieces should be small), withstand 3 hours, loose brine.
Option number 2.
1 kg of red fish fillet cut into pieces of 5x5, put into the container and cool to salt each piece, then add spices to taste (pepper, coriander, bay leaf) and pour cold water so that it covered the fish. Put for the night in the refrigerator, and in the morning you can eat fish.
Option number 3.
Prepare brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Put in it fish leather down, pick up so that the whole piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty products are not wrapped in it and the more stored in it) and put in the refrigerator, but not in the freezer.
Option number 4.
Cut the pump (ketu, salmon) along the ridge, cut the ridge. A very sharp knife to cut the layers of fish (across), keep the knife about an angle of 45 degrees.
The bottom of the table to sprinkle fish to sprinkle with salt, sugar ("on the eyes", depending on the number of fish). Share the sliced \u200b\u200bfloasts of the fish, sprinkle with salt and sugar again, and repeat the layers. After 2 layers, add black pepper peas and bay leaf. Pole sunflower oil. Close and put in the refrigerator. A day later, fish is ready to use.
Option number 5.
In grate the prepared pieces of fish with a mixture of a large salt and sugar, as desired, you can sprinkle with spices, and the next day you can begin to taste it, but if patience allows you to better wait the recommended two days. The thicker pieces, the longer they should be arranged. In this form, the fish can be left for about a week, and then you need to hide it in the refrigerator.
When cutting fish, waste remains: heads, tails, fins, ridges and bones. Do not hurry to throw them away into the trash can. From all this, you can cook excellent ear. And the bones can be salted separately - it turns out an excellent snack to beer.
Pink salmon (salmon or other red fish) salted homely
It will take: 1 kg of fish, 2 tbsp. Salt spoons, 1 tbsp. spoon sugar.
Rinse fish, remove the skin and remove the ridge and bones to get 2 halves of pure fillet.
Separately in the bowl, mix the salt and sugar, to grasp this mixture both halves of fish fillet from all sides. Then connect two halves together, wrap in a canvas cloth and put in the refrigerator. Fish is ready to eat after a day.
Salted fish can not be stored for a long time in the refrigerator, so it is better to store it in the freezer.
Gorbush Salinaya
Method number 1.
Gorbow to defrost, but not to the end, to grasp, wash and wipe dry. Cut off the head (come in handy for the oars or fish broth, as the basis for a lean borscht).
Rub well salt, outside and from the inside (about 3-3.5 tbsp. Spoons of salt on 1 middle carcass humps), wrap the fish in cellophane, then in several layers of newspapers, put on the bottom shelf of the refrigerator, turn it onto another side and Leave another day. Then wipe with a dry cloth, wrap in it and eat.
Fish is uniformly asked, it turns out very tasty and juicy.
In the same way, you can sleep ketto and salmon.
Method No. 2.
Gorbow to defrost, cook fillet and grate his salt, adding a bit of spice (there are special seasonings for fish) and necessarily white mustard beans. Leave the fish in this state in heat for 3 hours, then cut into pieces and pour vegetable oil. Put in the refrigerator. After 12 o'clock the fish is ready.
When adding mustard fish becomes dense, not falling apart when cutting and does not lose its taste.
Salmon or trout home ambulance
Option number 1
2 kg of fish will need: 5-6 st. spoons of large salts and 1-2 tbsp. Sugar spoons.
Prepare a salting mixture of salt and sugar.
From salmon still in ice cream, remove the skin (it is removed as stocking), wash. Cut into thin pieces. Each piece rub the salting mixture and fold close, one to one, in a low jar. Put for 8 hours in the refrigerator, and fish is ready.
Also trout. Clear carcass, wash. You can not cut, but simply rub the salting mixture and fold tightly, one to one. Only rubbed not only outside, but also inside.
And you can cut on a portion and shake each piece of salt.
Option number 2.
For 1 kg of fish, it will take: 3 hours of salt and ½ cup of sunflower oil.
Rinse fish, clean from the skin and remove the bones to get 2 halves of pure fillet.
After that, the resulting fish fillet cut across the plates with a thickness of 0.5 cm. Slices folded into a bowl, salt and mix. Pour with sunflower oil and mix again.
Put in the bank and put in the refrigerator. After 10 hours, weakly salting fish is ready to use.
Option number 3.
0.5 kg of fish will need: 3 h. Spoons of salt, 1 tsp of sugar, vegetable oil.
Prepared Fish fillets to grasp salting mixture and keep 12 hours in the refrigerator, no more. Then rinse, cut into pieces, folded into the jar, pour some vegetable oil and put in the refrigerator.
In the same way, you can solicate the scumbers and anchovies.
Option number 4.
Prepare brines at the rate: 0.5 liters of water - 4 tbsp. Salt spoons (without a slide) and 2 tbsp. Spoons of honey.
Fish fillet cut into thin slices. Pour fish slices brine and leave for 40-45 minutes. Then leaking the fish with a napkin, lubricate slices with sunflower oil and remove into the refrigerator. If you stand an hour or two in the cold, it will be more tastier.
Option number 5.
Prepare a saline mixture of 1 tbsp. Salt spoons, 1 tbsp. Sugar spoons, ½ h. Spoons of Curry and 2 Art. Spoons of olive oil (can be sunflower).
Salmon fillet (trout or other red fish) cut into thin slices, lubricate the salting mixture and leave for some time at room temperature. Then remove into the refrigerator.
If you need to sleep fish as soon as possible, for example, to the arrival of guests, it can be placed in a brine pieces with a thickness and width of about 2 cm, and the fish will be ready for use after 2-3 hours - this time is quite enough to submit it to Table or use to prepare salads.
If you need, for example, the Herring for the satellite under a fur coat, will be enough for 1.5 hours, it is necessary only to pre-cut it with such pieces as they should be in a dish.
Low-headed fish
Especially successful for this method of salt, herring, Salaka, Mackerel, Kambala are obtained, but it is suitable for other fish breeds.
Option number 1
For 1 kg of fish will need: up to 200 grams of salt, up to 40 grams of sugar.
Fish into fillet, but leave the skin, salt and plant it. Skin down to put on paper for baking a layer of fish, lay out a layer of chopped greenery (dill is best), close it with a layer of fillet (skin up). Wrap the fish into the baking paper, put it under the press and remove it into the refrigerator.
Small fish will be ready after a few hours. The largest fish matures the next day.
Option number 2.
Frozen fish (so it is easily separated from the skin and bones and thinly cuts - a thickness of 2 mm) chop and fold the layers into a plastic container, layers to wake up by ½ h. Spoons of salt and sugar, sprinkle olive oil And lemon juice.
When the capacity is filled with a food film or foil, leav at room temperature for 3-4 hours. Malossal fish is ready!
It is advisable to salt fish in small tanks, and the rest is stored in the freezer, planting the following portion as needed.
You can also prepare a low-headed caviar.
Stroganin Northern
Of course, this is a recipe for an amateur, to raw fish You need to get used to.
Salmon and trout - very gentle varieties of fish and do not require such long ambitionThey are enough of 3 to 5 hours. Otherwise, they lose their taste and juiciness.
Frozen salmon, trout, a sterlet to preside with thin plates, decompose on the dish, salt, pepper, sprinkle with lemon juice and you can immediately eat, until you are tattered.
Salted fish in Nanai
Prepare a saline mixture, taking salt and sugar in proportion of 1: 1.
From the fish remove the skin, rub the salting mixture and leave for 6 hours.
Then separate fillet from the bones, cut into portions, rinse with cold water and folded into the jar. Pour vegetable oil and leave for 20 days in a cold place.
To taste you can add spices (bay leaf, pepper).
And in conclusion, some more recipes for fishing fish.
Method number 1.
Prepare not very strong brine. Put in it crude purified potatoes. Potatoes drown in brine. Then add salt to the brine until the potatoes float. Put fish slices in brine for 2-3 days. If the fish is very salty, you need to bite it in water. Slices of fish put in glass jar And pour vegetable oil. Keep it in a cold place
Method number 2.
So you can escalate any fish, but the herring, salaka and mackerel are obtained especially tasty on this recipe.
Salak to compose. Herring and mackerel to goggle, cut off the heads, tails and fins, and then act as desired. You can cook fillets, removing the skin, freeing the fish from bones and ridges (add them to the rest of the waste and leave on the ear). Cut into fillet with pieces.
You can simply cut into fish with portion pieces without removing the skin.
Prepared pieces to escape to taste, mix with sliced \u200b\u200brings or semiring onions, as desired to add seasoning for fish and fill it all with vegetable oil. Tightly fold into the jar and remove into the refrigerator.
Method number 3.
Fish to defrost, a thin knife to cut the fillet from two sides, grate the inner side with a mixture of salt and pepper, fold the halves with each other and tightly wrap in the package. Put in the refrigerator for a day. Then to dry the fillet in the limness for 12 hours and you can eat.
Snack "Five minutes"
This snack is particularly suitable for nature, on a picnic or dacha.
Seared cleaned, wash, cut off fillet. File fall asleep with salt and leave for twenty minutes, at this time we will drag the bonfire.
Then the fillet is a little rinse with water, put fresh poplar branches with leaves on the fire, and on smoke coming from under the leaves, put slices of fillet.
We must try to ensure that the flames do not get out of the leaves. Within 20-30 minutes, pieces fillets turn over several times.
Readiness is determined by color: if the fillet has become light brown, then it is ready.
I really hope that you will certainly pick up the recipes of a homemade fish. This is especially useful on the eve of the Christmas post and the emerging New Year holidays.
Successful troubles in the kitchen and a pleasant appetite!
