How to salt the salmon. Secrets and recipes

Salting of salmon is not anything complicated. Therefore, this process under the power of any owner. Like salting salmon at home, explained in this article. This fish refers to delicatessen products. Therefore, in the preparation it needs to be tasty and juicy. Usually salmon is salted so that it was salted or pickled. Now for the recipes.

Many people hesitate to cook this is not a cheap fish yourself and buy it already prepared. But now you can pick up your favorite recipe, if you know how to salt the salmon. This fish is sold fresh and frozen. Choose any at its discretion. Many people prefer to take frozen fish because it is softer. For pickling you will need only three ingredients: sugar, salt and the salmon.

Let's Start with the fish processing. We won't remove her scales. Salting the salmon will entirely. Cut it along the ridge. If notching salmon along the abdomen, then we will lose precious fat that makes the fish juicy. Remove the fish from the inside and using a small spoon blood from the ridge. For pickling are not like the head and tail. You can leave them and cook from them ear. Next, wash the fish carefully with cold boiled water. If you rinse with tap water, the shelf life of fish greatly reduced.

Now take two parts salt and one part sugar. We expect that approximately one kilogram of fish goes four tablespoons of salt and about two tablespoons of sugar. RUB the carcass of fish on each side, evenly distributing the mixture over the entire surface. Put the salmon in a plastic bag and leave for 3-4 hours in the room. Then put it in the fridge for 10 hours. Then the fish have to eat. From the amount of sugar depends on the quality of pickling. How to salt the salmon, so it was more tender and juicy? Add a little more sugar.

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Can also be used in the process of cooking spices like pepper and Bay leaf. Then we get the spicy salted fish.

Now I tell you how to salt the salmon pieces. Many people do not like to eat fish, which is necessary to remove the bone. Therefore I propose the recipe of salting of salmon without bones. Take the fish and cut off her head and tail. Then remove the backbone and remove the skin. Salmon fillet cut into pieces with a width of about 2 inches. Put them in a bowl and sprinkle with salt. Now you need to pour the fish with vegetable oil and put into a cold place for 8-10 hours. For a fillet weighing one kilogram need about three tablespoons of salt and about 100 grams of butter.

But the salted fish in the Nordic. Take the fish and cut it to get a fillet. The skin is left behind. Next, sprinkle with salt fish from the side where no skin. Fold the two halves of fish, flesh inside and is wrapped in paper. Then put it in a bag of cellophane and put into a cold place for 10-12 hours. After that remove the excess salt and cut the fish into pieces. You can add lemon or dill and serve.

Salt salmon in an original way? Take the fish fillets and RUB it with the following mixture. Mix a tablespoon of sugar, three tablespoons of coarse salt, finely chopped dill and a tablespoon of brandy, which can be replaced with vodka. We can also add any pepper, but it is optional. RUB the fish fillets on each side with the mixture, and leave for 12 hours. Then carefully remove the mixture from the surface of the salmon and wipe it with a cloth moistened with water wipes. Slice the fish and serve.

Now you know how to salt salmon at home. Remember one property fish. It is impossible to overdo. It will take exactly as much salt as you need. But of course, is to adopt a more precise proportions specified in the recipes.