Trout, salmon, pink salmon - these types of fish contain essential fatty acids, vitamin D and are distinguished by excellent taste, being nutritious and healthy products. Pink salmon meat is a little rougher than that of trout and salmon, but when cooked properly, it is in no way inferior to more expensive fish. The main condition for the preservation of the useful substances of this ingredient is salting. Step-by-step recipes for home-made salted pink salmon for salmon in three variations are described in the article.
Selection and preparation of ingredients
Pink salmon is cheaper than other varieties of salmon fish, so they use its delicious meat not only on holidays, but also on weekdays. Its only drawback is the taste with bitterness and a slight dryness.
Did you know? Sexually mature individuals of pink salmon almost always accurately return to the spawning grounds in those reservoirs where they themselves have hatched.
The taste of the dish depends on the freshness of the ingredients of the dish, therefore, to make the salted fish appetizing, choose fresh raw materials. Do not buy carcass if yellow or green spots are present.. The belly should be light, and the scales silver. Any spotting on the product indicates improper storage or staleness.
Having bought a fish, it is prepared for salting. The frozen carcass is placed for 12 hours on the lower shelf of the refrigerator, and then completely thawed. Washed, cleaned of scales, gutted if necessary. Remove all unnecessary parts of the fish and separate the fillet from the ridge. Homemade recipes, according to which salmon are salted with salmon, are quite simple and delicious.
Important! For efficient cutting of pink salmon fillet, use a well-sharpened long knife. With a blunt tool, you can damage the skin, injure yourself or ruin the fillet.
Recipes for salmon salted with salmon
Properly cooked pink salmon at home, salted under salmon, is much tastier than bought in a store. Try to make it - you will be surprised how simple it is and what a funky taste this fish gets. Salting recipes are varied, so everyone will choose for himself the one that will be loved.
In brine
8 2 hours
ground black pepper
taste
black pepper peas
10-12 pcs.
Nutritional value per 100 g:
To prepare the marinade in a saucepan or other container, bring 1 liter of water to a boil. Salt and sugar are added to it. Stir thoroughly to dissolve all components.
Put about 10 peas of black pepper in a pan and boil for several minutes. The brine is removed from the heat and cooled (the fish is filled exclusively with cold marinade).
When the broth cools down, brandy is added to it. You can not use it, but then pink salmon will not look like salmon (it gives the fish a unique delicate taste).
Pink salmon is cut with a sharp large knife along the spine to cut the fillet on top and bottom. The costal bones are removed from two parts and the dorsal and lateral fins are cut out. The belly is removed.
Fillet is cut into pieces about 1 cm thick.
Fish is added to the prepared container, poured with cold brine and left in the marinade for 20 minutes.
At the end of time, they discard the fish in a colander to drain the brine. They lay it out on a paper towel and dry it with napkins.
Prepare a plastic container for laying out. Lubricate the bottom with vegetable oil (preferably refined and odorless).
Pink salmon is placed tightly on the bottom of the tank. Before the formation of the next layer, the previous one is greased with oil (pieces of fish should not swim in it). Between layers add black ground pepper.
Cover the container with a tight lid and refrigerate for 1 hour. After the specified time, fish are taken out and laid out on a dish.
To prepare the marinade in a saucepan or other container, bring 1 liter of water to a boil. Salt and sugar are added to it. Stir thoroughly to dissolve all components.
Put about 10 peas of black pepper in a pan and boil for several minutes. The brine is removed from the heat and cooled (the fish is filled exclusively with cold marinade).
When the broth cools down, brandy is added to it. You can not use it, but then pink salmon will not look like salmon (it gives the fish a unique delicate taste).
Pink salmon is cut with a sharp large knife along the spine to cut the fillet on top and bottom. The costal bones are removed from two parts and the dorsal and lateral fins are cut out. The belly is removed.
Fillet is cut into pieces about 1 cm thick.
Fish is added to the prepared container, poured with cold brine and left in the marinade for 20 minutes.
At the end of time, they discard the fish in a colander to drain the brine. They lay it out on a paper towel and dry it with napkins.
Prepare a plastic container for laying out. Lubricate the bottom with vegetable oil (preferably refined and odorless).
Pink salmon is placed tightly on the bottom of the tank. Before the formation of the next layer, the previous one is greased with oil (pieces of fish should not swim in it). Between layers add black ground pepper.
Cover the container with a tight lid and refrigerate for 1 hour. After the specified time, fish are taken out and laid out on a dish.Video recipe
Did you know? The largest and smallest representative of Pacific salmon is pink salmon. It got its name because of the large hump located on the back of the males, which is clearly manifested in the spawning season.
Dry way
81 hours
Nutritional value per 100 g:
Defrost the fish so that all the water leaves. Take the carcass of pink salmon, trim the head and fins, clean from scales. Make a cut along the spine with a sharp knife and separate the fillet from it.
Carefully remove all small fin and rib bones. In a porcelain or glass dry container, mix salt and sugar.
Arrange the fish in a prepared plastic or glass container. If there is not enough space, you can stack the fillet pieces on top of each other.
Cover with a tight lid and stand for the first 2 hours at room temperature. Then send in the refrigerator for one day. During this time, she will start up juice.
Get the fish and dry on both sides with paper towels or napkins. Cut a juicy piece of fillet into pieces of the right size.
Defrost the fish so that all the water leaves. Take the carcass of pink salmon, trim the head and fins, clean from scales. Make a cut along the spine with a sharp knife and separate the fillet from it.
Carefully remove all small fin and rib bones. In a porcelain or glass dry container, mix salt and sugar.
Arrange the fish in a prepared plastic or glass container. If there is not enough space, you can stack the fillet pieces on top of each other.
Cover with a tight lid and stand for the first 2 hours at room temperature. Then send in the refrigerator for one day. During this time, she will start up juice.
Get the fish and dry on both sides with paper towels or napkins. Cut a juicy piece of fillet into pieces of the right size.Video recipe
Important! When choosing frozen pink salmon, always pay attention to the gills. Fresh carcasses are always red. The presence of mucus and uncharacteristic congestion should not be.
Salted in oil with onions
81 hours 40 minutes
black pepper peas
20 g
Nutritional value per 100 g:
Defrost and cut the carcass of pink salmon or take a ready-made fillet. Do not throw the ridge, it is useful for future use.
Cut the fish meat into pieces no more than 2 cm thick. It is advisable to make them the same so that they do not differ in taste.
Wipe each piece of fillet with salt on all sides.
Put the fish in a bowl and let it soak at room temperature for 20–25 minutes.
After the time has passed, thoroughly rinse the fillet and fold its first part to the bottom of the bowl or container. Top with a portion of onion sliced in rings or half rings.
Sprinkle with black pepper (you can use both peas and ground) and put 1-2 bay leaves.
Cover the onion layer with the second part of the fish and add the onion layer again from above.
Put salted ridges on the top of the workpiece, which turn out to be a great beer snack.
Pour the ingredients abundantly with vegetable oil.
Cover the pink salmon with a plate or a lid and put under oppression for at least 1 hour (be sure to withstand the indicated time, otherwise the fish will have a salted, rather than salted) taste.
After an hour, remove the pink salmon from the refrigerator.
Defrost and cut the carcass of pink salmon or take a ready-made fillet. Do not throw the ridge, it is useful for future use.
Cut the fish meat into pieces no more than 2 cm thick. It is advisable to make them the same so that they do not differ in taste.
Wipe each piece of fillet with salt on all sides.
Put the fish in a bowl and let it soak at room temperature for 20–25 minutes.
After the time has passed, thoroughly rinse the fillet and fold its first part to the bottom of the bowl or container. Top with a portion of onion sliced in rings or half rings.
Sprinkle with black pepper (you can use both peas and ground) and put 1-2 bay leaves.
Cover the onion layer with the second part of the fish and add the onion layer again from above.
Put salted ridges on the top of the workpiece, which turn out to be a great beer snack.
Pour the ingredients abundantly with vegetable oil.
Cover the pink salmon with a plate or a lid and put under oppression for at least 1 hour (be sure to withstand the indicated time, otherwise the fish will have a salted, rather than salted) taste.
After an hour, remove the pink salmon from the refrigerator.Video recipe
After that, it is enough to lay the preparation on a dish with onions and serve. Keep the appetizer in a cool place. This is a suitable cooking method for those who like a lightly salted version of the fish. Your household will enjoy the delicate and juicy taste of pink salmon salted with salmon according to this recipe.
Cooking salted pink salmon for salmon at home is quite simple. The main conditions for this are compliance with the recipe technology, high-quality defrosting and aging in time. The appetizer is ideal for decorating the festive table, as well as for enriching the daily menu. Indulge yourself and your family with pink salmon of your own preparation and you will certainly enjoy it.
