Salted fish in stores is quite an expensive product. It is unknown what spices it was salted with and how fresh the salting was. Pink salmon salted yourself will be much tastier than purchased, its cost will be cheaper, and it can become a real delicacy on the holiday table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article we will give general recommendations and recipes on how to pickle pink salmon at home.

Both fresh and frozen pink salmon are suitable for salting. You can salt red fish, either the whole carcass or cut into small pieces, fillets or steaks. The only thing you need to remember is that the salting process, depending on the chosen recipe, takes time: getting salted fish will take several hours to a day.

Basically, frozen pink salmon is offered in stores, as it can be stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

Truly tasty salted fish can be obtained from fresh pink salmon. Before purchasing, fresh fish should be checked for smell and appearance: when pressed, the fish should quickly return to its previous shape and smell pleasant.

If you bought frozen fish for salting, you must first defrost it. To defrost, it is better to leave the carcass in the refrigerator overnight. During this time it will melt and it will be easier to cut it.

Defrosting is allowed in room conditions (when you forgot to take the fish out of the freezer or bought frozen fish in a store), leaving it on the table for 2-3 hours. During this time it will melt and cutting it up will not be difficult.

How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen and all the insides are removed.

Then the carcass is washed with running water.

If you want to salt only the fillet, then you need to remove the skin from the cut fish.

The cut pink salmon should be rinsed again with cold water and dried well with paper towels so that less moisture remains in it.

Salted fish is prepared dry and wet. The dry version only involves adding salt and spices, while the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To obtain lightly salted pink salmon, you do not need to marinate it for more than a day and, after removing, pat it dry with a paper towel. Place the salted fish in a container and add sunflower oil.

A simple way to pickle pink salmon is to rub it with a mixture of salt, sugar, spices and herbs. As a rule, such a mixture is prepared in a ratio of 1:2 (sugar to salt), spices are taken according to your taste. The quantity depends on the size of the fish, the main thing is that the meat is generously treated with the curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or placing it in a container with a lid.

To salt pink salmon, you can use any utensils except metal ones, because they can give the fish an unpleasant metallic taste. Ceramic or glass are best suited for this purpose.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place the meat side out on a cutting board and sprinkle generously with a mixture of salt and sugar.

Place meat side by side and wrap tightly in paper towel.

Place in a tray, bowl or deep plate. Place a weight on top: cover the fish with a cutting board or plate and place a jar of water. Place in the refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get lightly salted fish, and after 2-3 days we will have salted fish. Unwrap the carcass and remove the remaining salt.

The fish is served to the table, cut into pieces and sprinkled with sunflower oil.

How to pickle pink salmon in marinade

The classic recipe for salting pink salmon in brine is as follows. For 1 kg of pink salmon fillet take:

Water – 1 liter;

Sugar – 150 grams;

Salt – 150 grams;

Mustard – 30 grams;

Bay leaves - 2 pieces;

Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Pieces of fillet are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is removed from the brine and served to the table.

Lightly salted pink salmon

This method of preparing fish involves keeping pink salmon for a short time in a prepared salt solution, as well as a reduced salt concentration.

To prepare lightly salted pink salmon for 1 kg of fish, take:

Salt – 1 tablespoon;

Sugar – 1 teaspoon;

Vegetable oil (odorless) – 100 ml;

Black pepper - to taste;

Coriander - a couple of pinches or to taste

Prepare the fish and cut into small pieces.

Mix sugar and salt in a bowl.

Place the fish pieces in a single layer in a container, pour over vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper needs to be coarsely crushed. If desired, you can add a few peas of allspice. White pepper goes well with fish.

Do the same with the next layer. Layer all the fillet pieces.

Cover the container with a lid and refrigerate for at least 5 hours.

Pink salmon with salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if you add vegetable oil when salting. Then such pink salmon will taste very similar to salmon. You can salt fish in brine or using the dry method.

To prepare the brine you need:

Water – 1.0-1.3 liters

Salt – 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut up the pink salmon, remove all the bones from the meat and cut into pieces of about 4 centimeters.

Place the chopped fish in the brine for 10 minutes. Then drain the brine and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, place in a glass container and pour over vegetable oil. Take any oil: sunflower, olive or other.

Place the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover all the fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine a little longer.

As a result, salting pink salmon cannot be faster in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turns out too salty, you can soak it in water.

Salting pink salmon in brine

There are many brine options that will enhance the flavor of your fish. If you need to salt pink salmon tasty and quickly, use this recipe.

To prepare brine for 1 kg of pink salmon you need:

Water – 1 liter;

Salt – 3 tablespoons;

Sugar – 2 teaspoons;

Bay leaves - 2 pieces;

As spices:

Allspice and black or white pepper;

Mustard (grains or ground).

First, prepare the brine for pink salmon. All ingredients are mixed except mustard. At the very end, add mustard to the brine. Pour the prepared brine (room temperature) over the pink salmon. After 3 hours it will be ready if cut into small pieces. Larger pieces require more salting time.

Pink salmon in quick-salting brine may fall apart a little if defrosted fish was used. Herbs and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little lemon juice or table vinegar to the brine.

How to pickle pink salmon in oil

To cook 1 kg of pink salmon in oil:

Salt – 3 teaspoons;

Vegetable oil – 1/2 cup (100-125 ml).

Wash and cut the pink salmon: remove the skin and separate from the bones.

Cut the finished fillet into pieces half a centimeter thick.

Place the chopped pieces in a deep plate, add salt and spices as desired. Mix. Pour in vegetable oil and mix again.

Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.

Another way to salt pink salmon in oil.

For 700 grams of pink salmon you need:

Vegetable oil – 100 ml;

Salt – 2 tablespoons;

Sugar – 1 teaspoon;

As spices:

Black (white) pepper - to taste;

Bay leaf - to taste.

Wash pink salmon and remove skin and bones. Cut the fish fillet into small pieces.

Prepare the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper, which needs to be crushed.

Mix the pieces of pink salmon filled with brine and put them in the refrigerator. After 10 hours you can try the fish.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and will turn out very tasty and tender. To salt pink salmon, for 2 fish carcasses you need:

Water – 1 liter;

Salt – 5 tablespoons;

Vegetable oil – 150 ml;

Onion – 1 head

Cut the gutted fish into pieces. It is best to start slicing when the fish is slightly frozen. Place the fish pieces in a convenient container.

Prepare the brine. Add salt to cooled boiled water and stir. Pour it over the fish.

Leave the pink salmon drenched in brine at room temperature for one hour.

Remove the fish from the brine and dry. Place in a deep plate or bowl. Place chopped onions on top and pour sunflower oil. Place pink salmon in the refrigerator for 40 – 60 minutes.

Any type of salted pink salmon can be used filleted or cut into pieces. The thinner the sliced ​​fish, the faster it will absorb salt and become salty.

Salting is a fairly quick way to prepare pink salmon, which allows you to store the fish in the refrigerator for several days without losing its taste. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient for salads, sandwiches, for stuffing pancakes and many other dishes.

Watch the video to see how pink salmon is salted in the monastery.

Red fish is valued both as a delicious delicacy and as a healthy food. If you pickle pink salmon yourself, the delicacy can be consumed at any time of the year. It's economical and simple. There are many recipes for cooking fish.

If it is not possible to purchase a fresh catch, they use frozen products. Everyone can learn the intricacies of how to salt pink salmon after freezing. Salted fish can be used for various dishes.

How to prepare frozen pink salmon for salting?

Thawing fish using hot water or a microwave is prohibited. The carcass should come off gradually in a cool place. The bottom shelf of the refrigerator is best for this.

You need skills on how to properly prepare a carcass for salting. The scales are peeled off the pink salmon. You should get rid of the head, tail and fins. The belly is cut, the entrails are removed, and the carcass is rinsed. Usually the product is cut into fillet parts. The fillet can be left without skin or with it as desired. 10 cm of the tail section is not used.

For salting, choose a dry method or in brine (wet). To dry, the prepared fish is sprinkled with a mixture of salt and spices. This is the simplest salting in its own juice, which dissolves the salt, thereby saturating the entire fish with the marinade mixture.

For wet pickling you will need marinade, brine and juice. The fish is prepared by soaking it in cold sauce. Pink salmon caviar is also salted.

Simple dry technique

For a kilogram of pink salmon you need 3 tablespoons of sugar and salt. This way you can deliciously salt salmon. Thawed fish is cleaned of remaining scales. Cut off unnecessary parts that will be used to prepare the fish soup. It is necessary to get rid of the spine and large bones. There will be two fillets left in the skin. Cut each part in half or leave the fillet as is.

A simple mixture is prepared from salt and sugar, which needs to be sprinkled on each piece. Place the pink salmon on the bottom of the container, skin side down. The products are sprinkled with the remaining spices.

The fish is salted in the refrigerator for a day or three, during which time the pieces are turned over twice. After the products have been salted, wipe the top with a paper towel. Tip: To make the pieces juicier, you can grease them with a small amount of vegetable oil.

If you are wondering how long to salt fish using the dry method, it can be done in 15 to 20 minutes. Lightly salted products will be ready in a day, and in 3 days the salty delicacy will be ready.

Homemade marinated

For wet salting, a liter of water, three tablespoons of salt, two sugar, a bay leaf, a spoonful of dry mustard and ten peppercorns will be enough for one carcass.

When pink salmon is salted at home in a marinade, the carcass is butchered and cut into pieces, keeping to a width of 5 centimeters. To prepare the brine, mix all the ingredients, boil and, after turning off the heat, cool until the temperature of the brew is equal to room temperature.

When the marinade has cooled, pour it over the pieces of fish and cover the container with a lid. Place the delicious, aromatic delicacy in brine in a cool place for 8 to 12 hours. You can withstand 3 days, but no more. The pink salmon removed from the liquid is transferred to a clean container, where it will be kept in oil.

In tangerines

You can salt pink salmon at home with citrus fruits. You will need two fish fillets, tangerines (4 pcs.) or oranges (2 pcs.), salt. Cut up whole fish or use ready-made fillets. The peel is peeled off the fructins and the slices are separated. Each slice needs to be cut into pieces of 5 millimeters.

One fillet is placed in the container. Salt is sprinkled on top and half of the fruit is laid out. Place the second part of the fish on top, season it well with salt and add the remaining tangerines or oranges. Close the container with the product tightly and leave it for a day. A fragrant, tender and juicy delicacy reminiscent of salmon.

How quickly is salmon fish salted?

Pink salmon or salmon are prepared whole, but it is better to salt the pink salmon in pieces. For a kilogram of fish you will need a tablespoon of sugar and two salts. Rub the mixture of ingredients onto each piece or fish. Take cotton cloth or gauze. It is necessary to wrap the salmon or pink salmon carcass tightly in it.

The product should remain in the refrigerator in a cloth for a week. To get a lightly salted delicacy, 5 days are enough. The finished fish is skinned. Pink salmon fillet is cut into thin slices at a sharp angle. The remaining salty pieces are wrapped and placed on the refrigerator shelf.

Salmon salting method

Before salting pink salmon in the same way as salmon is prepared, cut the fish into fillets. For a kilogram of fish you will need coarse salt in the amount of three tablespoons, granulated sugar you need 3 tbsp. spoons, 3 bay leaves, a bunch of parsley with dill and freshly ground black pepper, a level teaspoon is enough.

Sugar is mixed with salt and sprinkled on salmon (pink salmon). Pepper is falling. The greens are laid out over the meat in sprigs and in an even layer. One fillet is placed on top of the other, both with the meat side inward. The fish is wrapped in a clean piece of cloth or gauze.

The fish parcel on a tray is placed in the refrigerator for two days. After a day of salting, the meat is turned over. When the meat is completely salted, take it out and wash off all the salt.

Tip: To make the fish preparation as tasty as possible, before serving, salmon or pink salmon is sprinkled with juice squeezed from lemon.

What do you need to know about salting pink salmon?

To salt pink salmon at home, you need to use glass, plastic or clay dishes.

Pink salmon caviar is prepared either in the same way as fish fillet, or salted pink salmon caviar at home is taken separately. Remove the film and pour in a marinade of 200 grams of water, 2 teaspoons of salt and a spoon of sugar.

Salting milk is required in the same way as caviar. All components of the marinade are mixed, boiled, cooled and infused for 3 hours.

Salting pink salmon caviar at home is tasty and quick.

People living far from sea coasts buy only frozen fish. Salted pink salmon is considered a delicacy. But this useful fish exists.

Pink salmon meat is elastic and rich in protein. Because of the special color of its flesh, the fish was also nicknamed “pink salmon.” The abundance of healing fatty acids makes pink salmon one of the healthiest fish products.

How to pickle pink salmon tasty and quickly

The texture of pink salmon meat is both tender and elastic. It absorbs salt very quickly. it takes a little more than a day. You can start processing pink salmon immediately after defrosting the carcasses.

It is better to buy fish freed from entrails and heads. The purer the color of the pink belly of pink salmon and the straighter the tail, the fresher the fish.

Interesting fact: 85 g of lightly salted pink salmon contains 10 g of healthy fish oil

Secrets of taste

It is a little bitter, and this property must be taken into account when pickling at home. Salt will eliminate the bitterness, and sugar and herbs will add piquancy to the fish.

Pink salmon is combined with the following seasonings:

• dill;
• parsley;
• black pepper;
• white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

Experienced home cooks know several secrets of salting pink salmon:

• sugar added to the brine adds piquancy to the taste;
• for oil brine it is better to use regular vegetable oil;
• Pink salmon secretes the juice needed for pickling best when loaded;
• powdered sugar gives the brine a more delicate taste than granulated sugar;
• for salting pink salmon, you can only use rock or sea salt;
• Salting the top can only be done in glass, plastic or ceramic containers.

Important: 100 g of salted pink salmon is only 160 calories. A 100-gram piece of fish contains 19% pure vitamin A.

How to properly prepare pink salmon for salting

Frozen fish should thaw naturally - on the bottom shelf of the refrigerator. You can free the fish carcass from the skin, although many recipes allow salting with the skin.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate manuals for your specific gear type on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Since salted pink salmon is used as a delicacy, the head, bones and fins must be removed. Pickle the clean pulp. If you split the fish in half and remove the backbone, you will get two fillets. Some recipes call for small slices of pink salmon.

Cooking technology

There are several methods for salting fish.

You can cook pink salmon at home:

• lightly salted. With this method, pink salmon are kept for a short time in an aqueous salt solution;
• spicy salting. Various spices and aromatic herbs are added to the fish processing solution;
• dry pickling. Pink salmon is treated with salt (sometimes salt with sugar), without liquid;
• salted in oil. Brine for pink salmon is prepared using vegetable oil.

Recipe for pickled pink salmon after freezing

The texture of pink salmon deteriorates when frozen. Ice particles appear in the tissues of the fish, which loosen the product. When preparing thawed pink salmon for salting, you need to carefully look at the bones.

If the spine moves away from the flesh too quickly, it means the fish has been defrosted and frozen several times. This product is not suitable for pickling. If the meat of thawed pink salmon is elastic, you can start salting.

Note: the larger the fish, the meatier the fillet, and the easier it is to salt it.

The canonical recipe for salted pink salmon involves processing the fillet with a sugar-salt mixture. You need twice as much salt as sugar. The mixture is rubbed into the pink salmon slices from all sides.

The fish is kept in the refrigerator, covered, in an enamel or glass container for 24 hours. If you need to speed up the salting process, you can slightly increase the proportion of sugar. But fish processed in this way does not last long.

Recipe for dry pickling pink salmon

The simplest brining method requires only fish and salt. A ceramic or glass bowl is filled with salt to a depth of 1 cm. Slices of fillet are placed on the salt, skin side down. The top of the fish is also sprinkled with salt. It is best to achieve salting in the refrigerator.

There are options:

• cover the fish with a lid;
• put a load heavier than the carcass itself;
• Place cling film on the salted fillet.

Regular home pickling requires 1 day. This technology underlies all pink salmon pickling recipes.

The Japanese version of salting, which uses only pink salmon and salt, involves the use of sea salt.

The cooking procedure is as follows:

• Dry large pieces of skinless fillet with a paper towel;
• the fish is sprinkled on all sides with sea salt and wrapped in paper towels in 3-4 layers;
• the wrapped fillet is placed in a sieve, which is placed on a plate;
• The entire structure is kept in the refrigerator for 1 day.

In Japan, they believe that this method of salting gives pink salmon a more beautiful, pink-orange color.

Note: the longer pink salmon is salted, the more intense the salty taste will be. You cannot leave fish salted for longer than 3 days.

Dry pickles with sugar and spices

There are many ways to salt pink salmon with spices. The basic basis of most recipes is the following algorithm of actions:

• remove the backbone and bones from the fish;
• divide the fillet in half;
• Spread the pieces on all sides with a mixture of salt, black pepper, sugar, finely chopped dill and parsley. Place 3 bay leaves between two pieces.
• pour lemon juice over it;
• put one piece on top of another;
• keep for 1-2 days in the refrigerator;
• Clean the prepared pink salmon from any remaining salt and spices.

Most people purchase frozen pink salmon because they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to prepare at home.

Pink salmon meat is distinguished by its plasticity and richness in protein. Pink salmon is nicknamed “pink salmon” for the specific color of its meat. The presence of a large amount of fatty acids in the meat makes pink salmon one of the healthiest fish.

The delicate and elastic texture of pink salmon meat allows it to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. You should start cooking fish immediately after defrosting it.

It should be noted that 85 grams of lightly salted pink salmon contains 10 grams of excellent fish oil.

Fish meat has a slight bitterness and this factor should always be taken into account during the salting process. The presence of salt will minimize bitterness, and sugar and spices will give the fish meat a delicate taste.

The following seasonings can be added to pink salmon meat:

• dill;
• parsley;
• black pepper;
• white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

There are several options for home-salted pink salmon:

• sugar present in the brine can give the dish a piquant taste;
• for cooking with oil, it is better to use regular vegetable oil;
• If you cover pink salmon with a weight while cooking, it will begin to release juice;
• Using powdered sugar will give you a more delicate taste;
• Only rock (coarse) or sea salt is suitable for salting;
• It is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting! 100 grams of salted meat contains 19% vitamin A.

It is necessary to defrost a frozen fish carcass naturally, without forcing this stage. You can remove the skin of the fish before cooking, although most recipes are designed to be salted with the skin on.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. Before preparing it, the head, fins and bones are removed. Therefore, only the flesh of the incredibly tasty pink salmon meat can be salted. After proper cutting, you should end up with two pieces of fish meat, called fillets. Other recipes call for smaller pieces of fish.

As already mentioned, there are several ways to prepare salted pink salmon. Here are some of them:

• Lightly salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
• Spicy salted pink salmon. All kinds of spices and aromatic herbs are added to the salt solution.
• Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without the use of water.
• Pink salmon salted in oil. The basis of the marinade for preparing pink salmon meat is vegetable oil.

After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice in the tissues, which slightly soften the fresh product. When cutting a carcass, you should pay attention to how easily the tissue separates from the bones. If the bones are easily separated from the meat, it means that the carcass has undergone several freezing/thawing processes. Naturally, such meat will not allow you to obtain a high-quality final product. If the process of separating the bones was not so easy, and the meat is tender and elastic, then you can begin the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.

A simple recipe consists of simply rubbing a salt-sugar mixture into pink salmon meat. At the same time, you need to take 2 times more salt than sugar. There is no need to skimp on the mixture. This means that the meat must be cooked generously and thoroughly.

After this, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the less salted the product will be. But here it is also very important to maintain the proportions with sugar. Fish prepared using this technology lasts for a short time.

The simplest recipe involves fish and salt. Pour salt into a glass or ceramic bowl, about 1 cm in size, and lay out the fish fillets, skin side down. On top, the fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

• cover the fish with a lid;
• place a weight on the fish fillet;
• or cover the fish fillet with cling film.

The fish is cooked for 24 hours. This technology is the basis for all recipes.

The Japanese salt pink salmon using sea salt. The cooking technology is as follows:

• Weighty pieces of fillet, with skin removed, are dried with a paper towel.
• The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towel.
• In this state, the fish is placed on a sieve, and some kind of vessel is placed underneath.
• All this is placed in the refrigerator for one day.

The Japanese believe that sea salt makes meat more natural, with a specific soft pink tint.

It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.

Dry pickling, using spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of preparing pink salmon is suggested:

• The backbone and other bones are removed from the carcass.
• The fillet is divided into two parts.
• The meat is processed on all sides with a mixture consisting of salt, black pepper, sugar, chopped dill and parsley. You can put a few bay leaves on top and sprinkle with lemon juice.
• Place one piece and another on top.
• Keep the fish in the refrigerator for a couple of days.
• After this period, the fish must be cleaned of excess salt and seasonings.

Need to know! In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe, replace lemon juice with vinegar, and pepper with grain mustard.

“Wet” salting involves the presence of a salt solution with spices prepared in water. It is prepared as follows:

• Up to 2 liters of water are poured into the bowl and brought to a boil.
• Add 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns to the water.
• All this is cooked within 10 minutes.
• After the broth has cooled, it is filtered.
• Pieces of fish are filled with this composition.
• Place in the refrigerator for one day.

In this quantity you can salt up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components should be reduced by 2 times.

Pink salmon meat is not very fatty and has a slightly bitter taste. Vegetable oil allows you to make meat fattier. If you use it in a recipe, you will hardly be able to distinguish pink salmon from salmon.

Cooking technology:

• The water needs to be boiled, then cooled and added 5 tbsp. spoons of salt.
• Thawed fish is cut, removing all bones and cut into pieces up to 4 cm wide.
• Sliced ​​fish are placed in brine for ten minutes.
• After this, the pink salmon meat is placed in a glass or enamel bowl and filled with vegetable oil.
• The oiled fish is placed in the refrigerator for about forty minutes.
• If the fish is not completely filled with brine, then the pieces should be turned over every 15 minutes.

As a result of such actions, a finished product is obtained that matches the taste and color of salmon. In this case, you need to take a carcass weighing up to 1 kg.

If, as a result of salting pink salmon, the fish turns out to be very salty, then it can be soaked in ordinary water.

Salted pink salmon goes well in salads, cold appetizers, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. Homemade salting guarantees high quality of the final result, since the recipes do not contain various flavorings and preservatives, which cause significant harm to human health.

How to store salted red fish? We have to take into account the conditions in which the product was previously located. We will tell you in this article how the delicacy will retain its taste and benefits.

How to store salted red fish?

In salted form, the product is purchased in carcasses or sliced ​​in vacuum packaging. Some people prefer to salt fish at home. At the same time, it is important for both to know about proper storage of the product.

How to store red fish

Red fish is not only tasty, but also a healthy product. It is important to preserve as much as possible the acids and vitamins contained in it that are necessary for the body. This is not possible with heat treatment. The solution is found in salting.

You can salt salmon, the largest representative of this variety, and trout, the fattest of all varieties, and lean pink salmon, and juicy sockeye salmon. The quality of the prepared product will directly depend on the freshness of the raw materials.

Having ready-made fillets, you can spend at least 15 minutes on salting

The dry pulp (after blotting with a napkin) is cut into portions and placed in a deeper container. Taking 1 tsp. coarse salt per ½ kg of fish and a little sugar, sprinkle with fish pieces. Having added spices - soy sauce, bay leaf and allspice, the dish is placed under a press and covered with film, leaving everything at room temperature for 2 hours.

After removing excess salt, the fish is kept in the refrigerator for a day. You can avoid a long wait if you season the fish with a marinade that contains vegetable oil, salt, spices, onions and sugar. After 8 hours, the dish is served.

In this form, the product remains suitable for approximately 25 days.

The salted fish carcass is stored for up to 10 days, wrapped in a cloth soaked in vinegar and cling film.

How to properly store red fish in the refrigerator

When a specialized factory is engaged in salting fish and the product reaches the table in vacuum packaging, its shelf life in the refrigerator at a temperature of –8 to –4 is up to one and a half months. It is important to consider the following:

The quality of the product deteriorates if, after storage in the refrigerator, it is moved to the freezer;

Fish pieces in open vacuum packaging cannot be stored for more than a day;

Unused fillets can be kept in the refrigerator in cling film for several days.

The shelf life of the product increases significantly if it is placed in the freezer. Sufficiently large pieces must be removed from excess moisture using a kitchen towel, wrapped individually in cling film and placed in a sealed bag. This way the product will not deteriorate for about six months.

Experienced chefs do not recommend storing red fish for a long time, since over time its meat dries out and loses its delicate taste.