Brine for fish: cooking options. How to salt fish at home

Salted fish, like all without exception. And here is how to prepare at home, knows not everyone. Meanwhile, the salting of fish - enough simple process, which will overcome any hostess. In our article we want to talk about how to salt fish.

Features

Even if you never in life, not salted fish, to master the process is not that difficult. First, the procedure itself is straightforward, and secondly, the main thing - to know the recipe for a good brine for fish. Besides, there is no need to strictly maintain the aspect ratio. Practice a few times, you can improve any recipe, and fit it for yourself.

It is Worth saying that there are several methods of salting: in brine, dry and in brine. In this case we are talking about marine fish. The river is still necessary to handle stronger. After salting it is necessary to smoke or prevalite. In our article we will talk about wet salting. Brine for fish can be cold or hot. Cold brine product is cooked longer, at least three days. But the fish retains all its nutritional properties.

Hot brine for fish is good because the product is ready to use by the time of the cooling solution. Salt concentration can be selected based on taste and preferences. But you need to understand that the deeper the brine for pickling fish, the longer the shelf life.

However, there are little tricks that will allow you to prepare a wonderful product. If you too salty fish, it requires several hours to take in milk, which can neutralize the excess salt. The fish becomes softer and softer.

If you add to the brine acid, for example, this may be a lemon, wine, tomato or vinegar, it turns out not salted, and marinated fish. In marinades spices (cumin, peppercorns, mustard, coriander, cloves, garlic, etc.). However, to marinate the fish without brine, for example in wine. But usually, the product is salted first.

Salting salmon

On the eve of holidays each woman wants to cook something delicious and special. The decoration of the table may be, for example, salmon. Sasoli it at home, you can save considerably. The main thing - to choose the right recipe for cooking salmon.

Ingredients:

• Salmon (two kg)
• Salt-coarse (five tablespoons),
• Sugar (two tablespoons).

Frozen fish, remove the skin, then wash it in running water. Then cut it into thin slices. Each piece is rubbed with a mixture for pickling, consisting of salt and sugar.

Next, we put the pieces close to each other in capacity. Close the dish and put it in the fridge. After eight hours the fish is ready to eat. By the way, this recipe is the most popular among Housewives.

Recommendations of chefs

How to salt the fish in brine? The recipes are very simple. For cooking you need to buy any salmon fish: salmon, trout, chum, Chinook and so on.

Brine for salting salmon, water and salt. And the degree of the concentration can be different. Red fish is very popular and occupies the first place. It is often used as appetizers for festive decoration of the tables. Red fish home Ambassador can be used for salads and other dishes. Prepare the brine for pickling fish is very simple. But the result is always beautiful. Cooks say that salting a whole carcass is not very convenient. It takes more time. Yes, and of brine to fish, you need more. Therefore, it is preferable to cut the carcass into pieces, and the excess bone to remove.

Brine Recipes for fish invented a lot. However, the most popular option in terms of cooking the product. The fish is ready in an hour. It can be served with butter and onions.

Red fish: how to pickle

Brine for salting salmon, prepared quickly.

Ingredients:

• Kilo fish
• Bay leaf,
• Salt (three tbsp),
• Pepper (7 pieces)
• Tbsp vinegar,
• Onion,
• Vegetable oil (60 ml).

If you have fresh fish, it should be cut immediately. But frozen must be thawed, but not completely. So its easier to cut. You must cut off the head, remove fins. Divide the carcass into two pieces, removing the bones and spine. As a result, we obtained the fillet. A knife is needed to cut the skin, we do not need. Next, the prepared fillets cut into pieces and put into a container.

Now, when all preparatory work is completed, you can proceed to the preparation of brine for salmon.

In a separate vessel pour a pint of water, and cold. It put salt and mix well with a spoon until dissolved. Brine for salmon is ready. Pour it in a container with a fillet. On top of the fish presses the yoke, so it does not pop up.

Leave In brine fillets for half an hour at room temperature. After pour out the old solution and prepare a new one. To do this, in a Cup pour the water and add a tablespoon of vinegar. The mixture pour the fishliterally three to five minutes. Then the liquid is drained.

Next, cut the onion into half rings and add it to the fish. Pour vegetable oil, add Bay leaf and pepper. Mix all ingredients and leave for another fifteen minutes. Salted fish is ready.

It can be used for sandwiches, appetizers, salads and just apply to the potatoes on the table. The possibilities are plenty.

Another option of salting

If the previous version can be safely called quick, this recipe has its own peculiarities, due to which fish can to store oil with the vinegar in the refrigerator.

Ingredients:

• Kilo fish
• Salt (four tbsp),
• Ground pepper and allspice,
• Bay leaf.

Prepare the fish for further cooking, as in the previous recipe. Next, take 700 ml of water, pour it in a saucepan and put on fire. Once the liquid boils, add in the mixture of peppers, salt and Bay leaf. To simmer the solution should be boiled for about five to seven minutes. After turning off the gas and cool the brine to room temperature. Put fish fillets in a wide bowl or basin and fill it with a solution. Cover with a lid and put the fish in a cold place for half a day. After this time take out the fillet, cut it into pieces and serve. If you plan to keep a fish, it must be watered with oil, and then pour the solution. It is prepared as follows: into a glass of water dilute a teaspoon of vinegar. Put the fillets in an airtight container and pour on top of the vinegar solution.

If the fish is prepared with the first method, can be stored for a few days, the second recipe allows you to cook the product so that it can stand in the cold all winter. Both options have their advantages and are in demand in different occasions.

Quick salting

How to make brine for fish? Another recipe enables the host to quickly pickle the fish. This option is based on the use of hot brine for fish.

Ingredients:

• Fish steaks (five pieces)
• Salt (three tbsp),
• A liter of water,
• Sugar (tbsp),
• Bay leaf,
• Vinegar (tbsp),
• Coriander
• Pepper.

Steaks washed in running water. On the fire and put the pot boil a liter of water. After boiling, put the sugar, coriander, salt, Bay leaf and pepper. Boil the solution for about five minutes. Next, unplug the gas. In the brine and add vinegar. Now you need to wait until the solution has fully cooled down. Put fish steaks in a container and pour the cold solution. You need to remember that the fish is salted for at least two days.

Brine for smoked

At home you can also cook smoked fish. However, before you start cooking the carcass, you need to prepare. The fish clean and wash. Small fish are smoked with the head and all the innards. And the larger the carcass, you need to gut and remove the head. If you have purchased a big fish, then it will certainly need to cut. Well be on the Desk look great steaks.

Ingredients:

• Salt (two tbsp),
• Liters of water
• Bay leaf,
• Tbsp. sugar
• Tbsp cinnamon and mixed spices,
• Onion, pinch of rosemary,sage, thyme,
• Half of the orange and lemon.

Brine for smoked fish is prepared very simply. On the stove put a pot of water and bring it to a boil. In the boiling liquid, put salt. Also add lemon, orange, onion and other ingredients. Prepare the marinade for five minutes. After turning off the fire and wait for the solution to cool. The prepared fish fill with the brine and leave it for 12 hours. Further carcasses left in a well-ventilated area in the draft for a couple of hours. Next they can smoke hot. Ready to fish has a spicy aroma with citrus notes.

Marinade with wine

Flavorful fish can be prepared using a marinade with white wine and soy sauce.

Ingredients:

• Soy sauce (120 g),
• Salt (120 g),
• Lemon juice (140 g),
• Garlic
• Sugar (95 g),
• Two liters of fluid,
• Sugar (95 g)
• Dry white wine (220 g)
• A pinch of coriander, Basil and mixture of peppers.

Brine for pickling fish cooked very easily. Put a pot of water on the stove and bring the liquid to a boil. Add salt and sugar. Remove liquid from heat. After complete cooling add soy sauce, wine, lemon juice. To the marinade add the garlic and all the spices. Pour the fish prepared solution and leave in a cool place for 12 hours. Over time, drain the liquid and dry the fish. After you start Smoking.

Spicy pickle

To prepare fish with a spicy touch you can use natural honey. It would seem that the products are completely incongruous, but it is not.

Ingredients:

• Vegetable oil (170 g)
• Lemon juice (90 ml)
• Greens
• Seasoning for fish,
• Tea spoon black pepper and salt
• Honey (110 g),
• Garlic.

All the ingredients are mixed in the vessel, add the chopped garlic and parsley. Pour this unusual mix of carcasses and put the dishes in the refrigerator. The fish is marinated for at least ten hours. Givena number of products designed for kilogram carcasses. If you fish more, you need to proportionally increase the ingredients.

Gentle fish in red wine

The Marinades on the basis of alcoholic drinks for a long time are popular among Housewives. It gives the wine an inimitable fine notes to any dish. And pickles are no exception.

Ingredients:

• Cloves (five pieces)
• Water (1.5 l),
• Salt (three tbsp),
• Dry red wine (190 ml)
• Cumin (tsp),
• Allspice (tsp).

Bring the liquid to a boil and put salt in it, and cloves, and then proverjaem for ten minutes. Turn off the fire and waiting for the water to cool down. You can then add all the other ingredients. Put the fish in a suitable container and fill with brine. It is cooked at least four hours. The recipe is incredibly easy. The wine gives the fish meat tenderness and juiciness. But the carnation creates a unique flavor.

Kefir-based marinade sauce

An Unusual recipe based on yogurt allows you to get juicy fish.

Ingredients:

• Cup of yogurt
• Mint,
• Garlic
• Vegetable oil (60 g),
• Salt (tbsp),
• Sugar (tsp),
• Black pepper.

The Marinade is prepared simply and quickly. In yogurt add the garlic, chopped herbs-mint and black pepper. Pour kefir weight fish and pickle it for about six to eight hours.

Freshwater fish: how to pickle

Brine for freshwater fish does not have much fundamental differences.

Ingredients:

• Two liters of water
• Salt (480 g)
• Black pepper,
• Bay leaf.

This amount of ingredients given for pickling three pounds of fish. Carcasses of medium size, you must first gut it and rinse. It is not recommended to salt the whole fish. Carcasses are placed in a container and pour the brine. Will certainly need to use oppression. The brine is prepared by boiling. But pour it over the fish only after complete cooling. To use the finished product you can only in three weeks. Recipe good for pickling sardines, anchovy, sardines, herring. Small fish can be salted whole. It is worth remembering that after cooking, the product must be stored in the refrigerator.

Cold marinade

Cold marinated both river and sea fish. For cooking it is very important to observe the correct proportions, to avoid the breeding of bacteria.

Ingredients:

• Onion (four pieces)
• Vinegar (380 ml)
• Salt (110 g),
• Sugar (190 g)
• Bay leaf,
• Water (580 ml)
• Pepper,
• Coriander (two tsp.),
• Fennel seeds.

Small fish gutting and cleaning. Head to remove not necessarily, but you need to remove the gills. Larger carcasses are generally recommended to cut portions.

A Glass of water brought to a boil and add the dill, coriander seeds, peppercorns and Bay leaf. A lot proverjaem about ten minutes. Then add sugar and salt. The brine needs to cool. Only then pour in the vinegar and add the remaining cold water.

Put the Fish in a glass or enamel bowl. The layers to the bowl with onion rings. Pour the marinade on top. Capacity lockable lid and put it into cold place in refrigerator. If you marinate the fillet, it will be ready in three days, but for the salting of carcasses will need at least five days. It is recommended that during which time have to turn the fish so that it is evenly salty.

The Finished carcass should be stored in sterilized jars. In the tank the fish tightly stacked to the top and pour all the same marinade. In this form it can be stored for three to four months.

Hot marinade

Ingredients:

• Three onions,
• As many carrots
• Bay leaf,
• Vinegar (180 ml)
• Salt (three tbsp),
• Pepper,
• Sugar (4 tbsp),
• Water (two liters).

Clean Fish and cut into pieces. Then, wash and dry. Carcass dip them in salt and put them in the fridge for forty minutes. Meanwhile, boil water in an enamel saucepan. In a container also put onion, roughly chopped, and sliced carrots. Liquid proverjaem no more than ten minutes. Then add sugar, vinegar, salt, Bay leaf, black pepper and the fish. After the brine with the fish boil, diminish the heat to low and cook for another fifteen minutes. If necessary, remove the foam.

After cooking the fish very gently removed from the pots and spread on banks, which should be pre-sterilized. Containers should be filled only to 2/3 of volume to the top, pour hot marinade. Further, banks are sealed with lids. And after complete cooling placed in the refrigerator. Fish can be eaten in two days.

If you're going to cook salmon, salmon, salmon, tuna, serve the fish immediately after cooling the marinade. The fact that the meat of salmon is prepared much faster. And therefore does not make sense to wait for a long time.

Instead of an epilogue

As you can see, there are many ways of cooking salt fish. Recipes different ingredients used and the timing of the receipt of the finished product.Each of them has its advantages and benefits. The choice of option depends largely on your existing fish. The easiest way to pickle red fish, it has a very short time of salting, so to start you can experiment with her. In General, all sea fish is prepared simply. But with fish you need to be careful and closely follow the proportions.

If you love delicate fish flesh and the smell of spices, you certainly need to use one of the us marinades. A particularly interesting combination is the use of dry white and red wines. The use of brine makes it possible to prepare moderately salty and tasty fish, unlike the dry salting. Still, the choice of the formulation depends on your preferences.