How to salt white fish. How to salt red fish at home
Before mustering my courage and pickling red fish at home for the first time, I decided to prepare thoroughly. I read the recipes with curiosity, “picked up my saliva”, looking at the mouth-watering photos on the Web and cookbooks ... I was very much afraid of spoiling a delicate and rather expensive product. But my fears seemed to be in vain. I successfully went to the market, chose a beautiful fat "victim" of my culinary experiments. And the kind salesman immediately removed her spine with a huge and dangerously sharp knife. I did everything according to the instructions of experienced chefs and in the morning I treated my husband to deliciously salted salmon. He praised me, and I, rosy-rosy with delight, graciously accepted compliments. Everything was going almost perfectly. Until the moment I looked into the kitchen at lunchtime and saw a lonely vessel with a fish on the table. I, a muddler, forgot to hide it in the refrigerator. Having read that the snack can be lost, I still regretted throwing it away. After all, there were 800 grams, no less. But I was afraid to feed loved ones. This is how a ruddy potato-fish pie appeared, the need to cook which still remains a mystery to her husband. But this is a different culinary story, I will tell about it later. And now - proven photo recipes for delicious red fish.
How easy it is to salt red fish at home
Let's start with the basic method. Nothing extra! No aromatic spices! Salt, fish and a pinch of sugar. The taste is amazingly natural, delicate, and the appetizer itself seems to melt in your mouth. Ideal for brining salmon or trout.
Required Ingredients:
How easy it is to salt red fish (recipe with photo):
This time I managed to snatch a whole (albeit small) rainbow trout carcass. But usually I do not hesitate to pickle frozen steaks. And I do not disdain even the bellies. So you can use any edible part. Thaw the main ingredient at room temperature or in salted cold water. If you have an uncut fish, like mine, or a piece with a skin, remove the scales. Then cut off the head and tail as needed. You can also get rid of fins. Take out and discard the entrails, ripping open the abdomen. It is desirable to work with a sharp knife with a thin flexible blade. Wash well. | 
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Now fillet. Carefully cut the ridge. Remove the bones remaining in the fish pieces with tweezers or by hand. Rinse again. Blot with paper towels. Do not remove the skin. | 
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Prepare the salting mixture. Simply add salt to sugar (or vice versa) and stir. Why do you need granulated sugar? It acts as a natural preservative. Its addition will practically not affect the taste of salted red fish. But it will be stored longer. The same goes for lemon juice. This is a preservative (a terrible word), but completely harmless. In addition, it eliminates a specific odor. Juice can be added to ready-made treats before serving or when salting. It is better to take sea salt. The product will take just as much of it as needed. Therefore, there will be no over-salting. But if it is not there, ordinary coarse table salt will do. It is needed less, pay attention to this. | 
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Grate the fillets (steaks) or sprinkle the bellies of the red fish with the pickling mixture, as in the photo. Place in a glass or plastic container (jar, other container) close to each other with the skin out. Cover or tighten with plastic wrap. Place in a cool place. In a day, you will have a lightly salted fish. Do you like a brighter taste? Wait 36-48 hours. Check the container every 12 hours. Is there a lot of liquid forming? Drain it. Have you decided to take chum salmon or pink salmon as the main object? It can turn out to be a little dry. Therefore, I advise you to pickle it with vegetable (olive or deodorized sunflower) oil. Or pour it over a ready-made storage dish. | 
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You will end up with a fragrant, tender, mouth-watering and healthy snack. No other is given. And with it you can do whatever you want: cook sandwiches, twist rolls, cut salads ... Or just cut, put on a plate with translucent lemon slices and enjoy an incomparable treat. | 
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How to spice pickle steaks or red fish fillets
A recipe for those culinary experts and connoisseurs of good food who love "zest". Of course, we are not talking about dried grapes, but about special accents that seasonings give. Follow the step-by-step instructions for a savory and original treat!
A set of products:
Step by step recipe with photo:
This time I salted the salmon steak. It is not as rich and bright in color as trout, especially after freezing and thawing. But also delicious. Moreover, this method, although not much different from the previous one, involves the use of seasoning. And they will make their fragrant adjustments to the flavoring bouquet of the finished snack. In general, let's go. Leave the fish at room temperature to thaw. You can even not completely defrost it so that the beautiful pieces do not deform. Peel off the scales. But leave the skin. Bones can be removed or left as desired. I cut out the remnants of the ridge, so I ended up with two scanty fillets. | 
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The dry pickling mixture contains sugar, salt and spices. Which seasonings to use, decide for yourself. I'll just leave here a list of scents that go with fish, and you choose your favorites. To make the taste of red fish salted at home more interesting, you can add: coarsely ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, you don't need to use all of the above. And in general, you should not overdo it with additives, otherwise you will ruin the dish. | 
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Rub the red fish dried with paper napkins with the mixture and place in a container in which you will pickle it. Close container tightly. Refrigerate for 24-48 hours (depending on the thickness of the pieces and the desired degree of salinity). | 
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Check the fish after 12 hours. A lot of liquid will stand out - be sure to drain it. When the salting process is over, rinse the fish pieces in water and pat dry. You can store it in the same container. Low-fat varieties (coho salmon, chum salmon, pink salmon) can be poured or greased with vegetable oil to make it more tender. I round off everything, fold the recipe, but leave a photo of a red fish salted at home. And how to serve it and with what, decide for yourself. | 
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"Wet" way of salting red fish
This option impresses with its simplicity and practicality. Even low-fat varieties will be juicy and tender thanks to the brine with aromatic bay leaves and spicy pepper. And by complementing the dish with onions and olive oil, you will prepare a real taste bomb. I warn you, do not swallow your tongue when you taste it!
What you need:
Cooking method:
If the product is ice cream (as in my case), defrost it. But not completely, for the convenience of cutting. Clean off the scales. Cut the whole fish into fillets. The steak can be left intact. Then rinse the piece well and blot with thick paper towels. | 
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Prepare the brine. Mix salt and spices. put on medium heat and bring to a boil. remove from heat and cool completely. Then add apple cider vinegar or lemon juice. | 
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Transfer to a container (food grade plastic, glass, ceramic, or enamelled metal). Pour in the brine carefully. Cover tightly. Place in a cool place. To lightly salt red fish at home, a day will be enough. For a stronger salting, it will take a little more - 36-48 hours. Cut the finished fish appetizer into small pieces and place in a jar or vessels. Alternate between slices, if desired, with thin onion rings. Pour in vegetable oil (unscented sunflower or olive). | 
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Store in a cool place for 3-4 days. From juicy tender fish you can make sandwiches for breakfast or a snack and other delicious dishes. | 
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- To speed up the readiness, you can put oppression. To do this, place it in a bowl. Cover with a flat plate. Place a load on top, such as a can or bottle of water.
- It is not advisable to give lightly salted fish to small children, this can lead to poisoning. For a children's menu, the appetizer will be suitable after at least two or three days of salting.
- When choosing a chilled salting product, make sure it is free of stains and the unpleasant odor of decomposition.
- You can add some garlic and dried dill to make it spicy.
- Refrain from using the microwave and hot water when defrosting the main ingredient. This will definitely affect the taste of the finished dish.
- Serve as a filling for pancakes, tartlets or canapes, make sandwiches or serve on a plate as a nice and tasty fish platter with fresh herbs, lemon and vegetables.
Bonny and healthy fish appetite!
For brine:
- water - 1/2 l
- coarse salt - 2 tablespoons
- bay leaves - 2-3 pcs.
- black pepper (peas) - 10 pcs.
- sugar - 1/2 tsp
- dill - 2 pcs.
Take a fish suitable for salting: cut the large fish into pieces 1.5 - 2 cm thick, gut the small one, leaving the scales.
Boil the brine, cool, then pour the fish to the top. Place a saucer on top to keep the fish completely covered with brine. After 4 hours, you can serve or put in the refrigerator.
Salting sprat, herring, herring 
For the recipe you need:
Fish - 1kg
For the pickling mixture (per 100 g):
- salt - 87.4g
- black pepper - 2.4g
- allspice - 6.8g
- white pepper - 1.2g
- cloves - 0.3g
- coriander - 0.5g
- cinnamon - 0.1g
- ginger - 0.3g
- nutmeg and nutmeg (matsis) - 0.2g each
- cardamom - 0.1g
- sandalwood - 0.2g
- rosemary - 0.1g
- sodium benzoate - 2.1g
- sugar - 1.1g.
Mix all components of the pickling mixture thoroughly. Put a layer of salting mixture, a layer of fish, a layer of salting mixture, etc. in an enameled dish (or a wooden barrel). Place the load on top, store in a cool place.
Sprat (capelin) spiced salting
For the preparation of sprat sprat, it is better to take a wide dish: glass, enamel or plastic. Jars with a narrow neck are not suitable because the fish in them will not be evenly salted and may lose their presentation. After you start taking it out of there, the fish will simply wrinkle all over. Fish for salting in a spicy marinade is suitable for any frozen or fresh, Baltic or one that you find on sale.
Ingredients for spiced sprat:
Sprat or capelin - 1 kg;
salt - 3 tablespoons (with top);
For lightly salted 2 tbsp but use in a couple of days.
black peppercorns - half a teaspoon;
dried cloves in flower buds - 5-6 pcs.;
black allspice peas - 4-5 pcs.;
coriander beans - a quarter teaspoon;
bay leaf - 3-4 pcs.;
ground ginger 0.3-0.5 tsp
Salting sprat at home:
1. We wash the fish well, cut off the heads and take out the insides.
2. Then wash again and let the water drain.
3. After that, grind the peppers, cloves, coriander and lavrushka in a mortar or the back of a spoon, but not very finely.
4. Pour salt, a pinch of ginger into the spice mixture, mix.
5. Sprinkle all the sprat with the resulting seasoning and mix gently from bottom to top.
7. We remove the sprat for salting in the refrigerator for 12 hours.
Lightly salted, tender capelin or sprat sprat is ready to eat and can be served with fried, stewed or boiled potatoes, made sandwiches or smoked.
Source: chudo-povar.com
Homemade sprat sprat tastes better than store-bought sprat,
the recipe is simple. First, we make a pickle from cold water, a spoonful of salt and a spoonful of sugar per liter of water, half a spoonful of vinegar.
We put a sprat there and let it stand for 15 minutes.
Then we lay it out in this way in jars, with the back down. Sprinkle each layer with 2 pinches of salt and 1 pinch of sugar and a pinch of spices. I take spices from the bazaar ready-made. If not, then you can make home-made: Indian peas, coriander, bitter peas. I skip it on a coffee grinder. It takes a day to get salted, and then into the freezer. In a vinegar brine bed so that the keel becomes softer. And in the freezer, so that it would be juicier and stored longer.
I will have a drink under a glass of the world!
For 1 kg of fresh sprat (rinse well, do not remove the insides), you will need 1 liter of water, 150 g of coarse sea salt, 2 tbsp. sugar, 5-7 bay leaves, 2 tsp. allspice-peas, 1 tsp. cloves.
Boil water with spices and spices, cool to room temperature and pour in the sprat. Put a very light press on top so that the fish is covered with brine for 1-2 cm. Leave for a day at room temperature, then put in the refrigerator for two days. Sprat sprat is ready!
Ingredients for "Spicy Herring"
* Herring (fresh frozen) - 2 pieces
* Salt (no slide) - 4 tbsp. l.
* Sugar - 1 tbsp. l.
* Coriander (grains) - 1 tsp
Spicy herring recipe
Peel the herring from the insides, remove the bones, cut into portions.
Mix salt, sugar, coriander kernels and crush with a rolling pin. Stir. Dip herring in this mixture (without fanaticism), put it in a glass jar with the skin facing up, put it in the refrigerator. Ready in a day.
The herring turned out to be very tasty, spicy and aromatic. I recommend it to everyone. Bon appetit !!
Korean herring heh
Recipe for herring heh, but a particularly tasty he is obtained from herring with the addition of daikon. Daikon (who does not know) is a Chinese radish, it tastes exactly the same as an ordinary one, but less bitter. If you soak an ordinary radish for several hours in cold water, then you can use it for cooking.
So, we need: 1 kg of herring, 1/2 kg of carrots (radish-daikon or both carrots and radishes), 200 g of table vinegar, 20 g of soy sauce, 1 pc. onion
onions, 5 cloves of garlic, red hot pepper to taste,
vegetable oil, sesame seeds, 30 g sugar, salt
taste.
Cut the herring fillet, peeled from skin and bones, into strips. Put in an enamel bowl, pour in vinegar and stir. Leave in this form for 20-30 minutes. In the meantime, cut into thin strips or grate the carrots or radishes or a mixture of them and lightly salt. Then put the fish on a sieve, let it drain. Radish with carrots will give juice, squeeze them too. Mix fish and vegetables with salt, onion, chopped into thin strips, crushed garlic,
crushed sesame seeds, adzino-moto, sugar, butter. You can also add vinegar to taste.
For spicy lovers, such a dish is a balm for a wounded soul))).
Bon Appetit!
"Korean pickled herring"
Attention of all lovers of fish, in particular herring !!! I propose to consider a time-tested recipe. Recipe from the category of "simple, but oh-oh-very tasty." The excellent taste of this fish conquers even those who previously avoided the herring. My eldest daughter, who “does not respect” herring because of its “boneiness”, devours such a fish by both cheeks. Delicious herring appetizer !!! By the way, if there is no herring, then other fish will do (mackerel, sardine, herring ...). Try it !!!
Ingredients for Korean Pickled Herring
Herring (fresh frozen, can be replaced with mackerel, sardine, herring or other fish) - 1 kg
Onions - 4 pieces
Black pepper (ground) - 0.5 tsp.
Hot red pepper - 0.5 tsp.
Salt - 1 tbsp l.
Tomato paste - 1 tbsp l.
Vinegar (9%) - 50-75 ml
Vegetable oil (refined) - 0.5 stack.
Korean Pickled Herring Recipe
I always cook from herring, I tried it from mackerel, but it, for my taste, is rather dry and also costs 2 times more. So why pay more?
So, let's prepare a herring fillet with skin. Fillet, cooked by yourself, is always tastier than the purchased one. Defrost freshly frozen fish, and if there is fresh one, then even better. I usually do it out of 2. My husband cooks fillet very well (for which he thanks a lot). I beg your pardon, but perhaps this information will be useful to someone ... Cut off the head and tail, cut off the abdomen with its bones and clean it, cut out all the fins. I repeat once again that we do not remove the skin !!! We wash the fish and make fillets, take out large bones.
Cut the fillet into slices.
We also cut caviar or milk into pieces, but put it at the very end so that it does not fall apart with stirring.
Onion Peel and wash the onion. I put more than indicated in the recipe, since it turns out to be very tasty and is eaten all over to the last piece.
Black pepper
Cut the onion into half rings.
Hot red pepper
We begin to "conjure" ... Put pieces of fish in a saucepan, salt, add black and red pepper (hot), tomato paste. Stir now, since the salt will not dissolve after adding vegetable oil.
Salt Add vinegar. By the way, about the vinegar: the original recipe contained 100 ml of vinegar. The first time I did it, but it was oh-oh-very sour. I have been making this recipe for many years, but I add 50-75 ml of vinegar (on average, I usually get 65 ml). Mix well.
Add caviar (milk). Mix again.
Pour in vegetable oil.
Add the bow. We mix.
We put in the refrigerator for 3 hours. If possible, during this time you can stir a couple more times. I usually do it at night. That's all !!! Bon appetit !!!
GENTLE herring
This recipe was prepared for the first time and the result exceeded all expectations.
The herring turned out to be tender, juicy, delicious to the point of indecency. Take note of everything, it's quick, simple, and really delicious.
So:
1 kg fresh frozen herring
0.5 kg of onions,
vegetable oil
salt
The herring must be very fresh, choose carefully using all known methods: smell, touch, torture sellers)))
Peel the herring from skin and bones, cut the fillets into thick slices, you can get larger, like in my picture, as in the "store" interpretation (in plastic flat jars they sell "microscopic", 1 cm thick, pieces of herring in oil, the cost of which is 200 gr is equal to the cost of a kilogram of fresh herring) cut the onion into rings (half rings). Rub the pieces of herring with salt. Place a layer of herring and a layer of onion in a liter jar. Lay tight. Pour vegetable oil on top to the edges of the jar. Put the herring in the refrigerator for 5 hours.
Next time you should try experimenting with seasonings. I think if you add, for example, paprika or coriander, it will be even tastier.
Bon Appetit! Do not swallow your tongue))
Salting fish at home. (Recipe from Estonia sdfsdf)
I live in Estonia and rainbow trout is very popular with us, but I also had to salt salmon. For salting, I take a not very large fish (about a kilogram), then it is salted better then. I take equal amounts of coarse salt and sugar, mix them and generously grease the fish with this mixture. I forgot to say that the fish must be gutted and without a head. And you also need to cut it along the ridge, wash it and dry it with a towel. And after all this rub with salt. Then I put the fish halves on an elongated dish, put them in a plastic bag and put them in the refrigerator for a day. If later, after trying, it turns out that there is not enough salt, then you can add some salt. And for another day in the refrigerator. Then I cut it into slices and put it in small jars in layers, between which I pour a little olive oil. I keep it in the refrigerator, not very long. We eat quickly. Very tasty and no worse than store products.
All the best, go for it!
Draws to salty
In order to optimize housekeeping and, most importantly, to improve the quality of food as such, I suggest (I am not the author of the recipes, but I checked it myself):
Home-salted herring
Salting herring at home is easy, and there are many different recipes.
Fish should be bought with a thick back (fatty). If it is frozen, then completely defrost before salting. And it's better not to wash.
And now a few recipes:
Marinade: boiled water (1 glass), vegetable oil - 3 tbsp. l., black peppercorns, bay leaf or several, salt to taste. Boil it all, cool it down and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.
... Marinade: for 1 liter of water - 1.5 tbsp. tablespoons of salt, 1 tbsp. a spoonful of sugar, bay leaf, black peppercorns, cardamom, garlic, 1-2 flowers (dried) cloves. Bring all this to a boil and cool. Pour the herring so that it is covered with marinade. Put the container in the refrigerator immediately (in winter - you can go to the balcony). After two days, you can eat.
... Brine: 4 tbsp. tablespoons of salt and 2 tbsp. tablespoons of sugar per 1 liter of water (this is about 2-3 herring). Put the fish in the cooled brine for 1 day. In principle, no hassle!
In this way, you can salt not only herring, but also mackerel.
... Brine: 2 tbsp salt, 1 tbsp. Dissolve a spoonful of sugar in 0.5 liters of hot boiled water, add bay leaves, allspice peas and coriander (rolls). Judge everything. Cut herring into medium pieces, place in a bowl on a barrel, pour over chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day. Second recipe: 6 table. tablespoons of salt, 1 table. spoon of sugar, seasonings are the same for 1 liter of water. The rest is done as well.
... Divide the fish without gutting into 3-liter jars and pour with brine: for 1 liter of boiled chilled water, you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.
And here is another way - by the way, very much ... how it turns out from a barrel
The herring is decapitated, gutted and generously sprinkled with salt. Salt - rocky, coarse. You can also use "Extra", but in this case you need more salt, and the taste of the fish will not be as delicate as when salting with rock salt. You don't need to regret the salt, the excess will be washed off later, but if not enough, then the fish can be safely thrown away. The fish is salted not only from above, but the salt is also put inside. Salted herring is wrapped in plastic bags (2-3 pieces are possible per bag) and placed on a tray (on a cutting board, on any portable flat surface) and placed in the refrigerator.
The fish should be arranged in one layer! What is called -uniformly rectilinear.
Water is poured into a saucepan with a capacity of at least 5 liters - this pan is used as oppression.
After 3-4 days, the fish is washed with cold water - excess salt is washed off and cut into portions. Onions, cut into rings, are placed in the jar, then the first layer of herring, then another onion ... and so on, until the jar is full. Half-liter cans are very convenient for this, 1.5 full-size, plump herrings are placed in one can.
After the pieces of fish are laid, vegetable oil is poured into the jar "up to the neck". The jar is closed with a lid and placed in the refrigerator. After 2-3 days, the herring is ready to eat.
Fish can be stored in oil for two weeks completely painlessly - it has been tested by experience. Perhaps longer, but for so long it has never been possible to keep the jar intact - they eat it! The fish, of course, is not a can.
For consumption, the fish is removed from the jar, the bones are removed, the pieces are laid out on a plate and sprinkled with finely chopped green onions.
This recipe stipulates that the bones are removed only after the herring is completely cooked. That is, just before use. The tenderness and taste of the fish depend on whether it is salted with or without bones. If you remove the bones just before salting, then the taste will be somewhat "harsh", but the fish is salted "steeper". The bones can be removed after salting, but before placing the fish in oil. In this case, the fish will be more "oily", and it takes 1-2 days to soak.
When salting, you can use cloves and other spices, such as coriander, in addition to salt. The result is "spicy herring". This is not for everybody. Such herring does not have to be soaked in oil (I don’t know how to whom, but I personally don’t like herring with spices, bathed in oil), and even more so - shifting with onions. But fish is stored without oil much less.
If you are going to cook herring with spices, then do not overdo it. For one herring, 2-3 units of cloves and a pinch of coriander are quite enough.
Homemade way of pickling herring 
Ingredients:
Three frozen herrings
6 tablespoons of coarse rock salt
1 tablespoon sugar
Black peppercorns and coriander
Bay leaf.
Preparation:
Home-made lightly salted herring compares favorably with salted herring, which you purchase in a store with 3 parameters.
First, it costs 30% less; secondly, your fish was not "pawed" in
The cooking process of dozens of strangers (from a warehouse worker to a salesperson);
Thirdly, you yourself control and determine the taste of the product.
Why pay more if the process of preparing this delicacy is as simple as a boiled egg !?
So, we begin our simple culinary operation. We buy in the store three
Frozen herring. It is important not to defrost them! Remove heads from fish
And we put the frozen herring in a bowl, preferably of such a volume where the fish
Will fit snugly together. Then in a liter jar of cold water
Dissolve 6 (SIX) tablespoons of salt and one tablespoon of sugar. Many inexperienced
Culinary experts doubt - is there a lot of table salt?
Friends, this is exactly the amount that is needed. Six spoons. Then in
Grind the pestle with pestle seven grains of black pepper and half a teaspoon
Coriander seeds. Pour the spices into a jar of brine, add a couple of sheets
(can be broken down smaller) dry bay leaf. Stir well and
Fill our frozen herring with this spicy mixture - the brine should slightly
Cover the fish. We put a plate on top - no other load is needed - and leave it on
Day at room temperature (but not more than +20 C). Thawing slowly - herring
Take the right amount of marinade (that's the trick!).
Then we move the container to the refrigerator - let it stand there for three days. That's all -
Home-made salted herring is ready. Clean the fish
Remove the ridge and rib bones, cut into portions, pour over
Sunflower oil, sprinkle with onion and pour vodka into misted
A glass.
Pickled herring.
Gut the herring, cut into pieces, dip each piece in salt and put in a jar, sprinkling each layer with onion rings and spices. Dilute vinegar with boiled water to taste, add vegetable oil and pour over the herring. Shake the jar periodically, in a day it will be ready.
Daily herring.
For 2 kg of herring - 3 tablespoons. tablespoons of salt with a slide and a pack of ground coriander. Defrost the herring, a little, to a state only so that it can be placed in the chosen dish. Sprinkle the bottom of the dish with a mixture of salt. Dip the herring in a mixture of salt and coriander, put in a bowl, if the salt remains, then sprinkle the herring on top and put under pressure and look after 1/2 day, if the released juice covers the fish, then leave it to stand. If not, top up with salt solution so that the salt solution covers the fish completely. After 1-2 days, the fish is ready.
If the herring is stored in brine for more than 4 days, it will become salty, so it is better to remove it from the solution, put it in a bag and in the freezer - then take it out and eat it as you like.
"200 gr. Salt per 1 liter of water
1 table. spoonful of sugar
Bay leaf
cinnamon
cilantro seeds
allspice.
Boil the brine, cool and pour over the herring. Press down with oppression, keep warm for a day, put it in the refrigerator for the 2nd, you can try for the 3rd .. For 10 kg. herring - 5 liters of the specified brine. "
Take the herring, remove the head and clean it from the insides, wash, put it in a jar and pour it with cooled marinade: 2 tablespoons for 1 liter of water. l. with a heap of rock salt and 2 tablespoons of sugar, 10 black peppercorns, 5 allspice peas, 5 clove flowers, 2 bay leaves - when the water with spices boils, add 1 teaspoon of 70% vinegar essence.
Place the herring filled with marinade in the refrigerator, after 2-3 days it will be salted.
Herring marinated in mustard.
First you need to prepare the mustard:
250 g boiled water;
- 3rd table. tablespoons of mustard;
- 1 tea. a spoonful of salt;
- 1.5 teas. tablespoons of sugar;
- 1 (2) tablespoons of vegetable oil;
- 2 bay leaves;
- 10 pieces. carnations;
- 10 peppercorns;
- 1 pinch of coriander.
This is the proportion for 2-3 herrings.
So, defrost the herring, gut, remove the skin, disassemble into fillets and cut into pieces.
Grease the container prepared for herring with mustard and lay the fillets in rows, smearing with mustard. In a day, the herring is ready.
Herring ... an incomparable way of salting !!! Real jam!
According to this recipe, we have salted the herring many times - many times and the result has always pleased us !!!
Take 1 kg of good quality fresh frozen herring. Gut, remove skin and cut into slices. Place the fish in an enamel saucepan. Prepare the filling in advance: cut 3 onions into rings, 10-12 tbsp. water, 1 tsp. sugar, 1-2 tbsp salt (no slide), 0.5 tsp. ground black pepper, 1 tablespoon vinegar (essence), 2 tbsp. ketchup, 1 / 2st. vegetable oil. Boil everything together with the onion, cool and pour over the fish. Put in the refrigerator. In a day, the delicious herring will be ready !!! Well, very tasty !!! I used table vinegar.
Bon Appetit!!!
Herring in tomato.
6 pcs. defrost the herrings, and similarly to the recipe earlier, gut, remove the skin, disassemble into fillets and cut into pieces.
Prepare the marinade:
150 g vinegar;
- 1 tbsp. a spoonful of salt;
- 1 tea. a spoonful of red pepper (if chili pepper, then 1/4 teaspoon is enough);
- 6 (7) medium onions, peeled and cut into half rings.
Step 1. Similar to the mustard recipe, prepare the herring. Mix it with chopped onions, salt, vinegar and paprika.
Stage 2.150 gr. pour vegetable oil into a frying pan, add 3-4 tablespoons. tablespoons of tomato paste, mix and leave to cool.
Then add the fried tomato paste to the herring and mix, the herring is ready in 4-5 hours.
Restaurant herring
Put spices in a saucepan, pour vinegar, cherry juice, add spices and bring to a boil. Put herring in a hot marinade and, after cooling, remove, cut off the fillet obliquely in large pieces. Pour in the same marinade, filtered through a sieve, keeping for as long as possible, from an hour to a week.
For one large salted herring weighing 600 ~ 800 g, there is 100 g of wine, 2 tbsp. vinegar, 100 g cherry juice, 1 clove, 1 bay leaf, 1 grain of white pepper.
I did the same with sprat.
Option 1
Blend: salt, sugar, cilantro grains, curry powder, spicy fish pickling seasonings (sold ready-made). Place the fish in an enamel or ceramic dish in a maximum of three layers. Sprinkle each layer liberally with this mixture. Let stand: in the refrigerator it will be ready in 3-4 days.
Option 2
The following ingredients are required: salt, bay leaf, cloves, coriander, nutmeg, cinnamon, ginger, black and allspice peas. There is NEVER added sugar when salting fish (the only exception is salmon fish). Salting fish in the absence of at least one of the listed spices will spoil it. The purpose of the spice is primordial here - i.e. the very thing for which the spice was used in ancient times: not so much for taste, but to prevent the development of certain cultures of microorganisms that cause rotting of the product.
The fish is salted for five days at room temperature. Carcasses (sometimes gutted, and sometimes not) are rubbed (if gutted - inside too), and then sprinkled with salt, laid (each layer) with spices and placed in a dry bowl. Oppression is placed on top - the heavier the oppression, the drier the salting will turn out. For one and a half kilograms of raw fish, usually 250-300 grams of oppression (a glass filled with water) is enough. The vessel is not covered with a lid - it should only be covered with gauze or a towel from dust and (possibly) insects.
By the end of the first day of salting, brine is formed in the vessel. Tuzluk is what is called “own juice”. It should not be very cloudy and rich in color (shades of brown). By the color and smell of brine, it is easy to check whether the fish is being salted correctly. A properly salted fish doesn't smell AT ALL. You can stand right next to the vessel, but you should not feel the smell - only if you stick your nose in there ... If suddenly the smell of fish has gone through the kitchen, the salting must be thrown out immediately: only rotting fish smells. On the fifth day of salting, oppression is removed, brine is drained, fish cleared of residues of spices and salt. (In salting, it is better to use coarse salt, and best of all - rock salt. The coarser the salt, the better the result. When using rock salt, it will be almost impossible to oversalt the salted fish - the fish will dissolve and take exactly as much salt as it needs. use ordinary finely ground salt, you can oversalt or vice versa - undersalt the fish, in the latter case it will go bad.
The result is absolutely wonderful - a real sprat of a spicy salting. By varying the amount of spices, you can achieve a change in taste. Initially, it is better to proceed from the ratio - all the spices are equally divided. A special aroma and taste will give the fish an excess of cloves. But trying to replace one spice with another (say, in the absence of cloves, put more bay leaf and pepper) is not worth it: nothing will work.
I make spicy fish like this: 1 liter of water, 100g coarse salt, bay leaf -3-4 pcs., Allspice -3-4 peas, bitter pepper 4 peas, cloves 4 peas, boil-cool the rosol, pour the fish after 2- You can eat for 3 days.
Pickled herring in Polish style
Salmon is also good to salt like that. Take fillets or steaks, even frozen and salt. Salt-sugar, salmon doesn't like anything else, and under oppression, two days - and you are a super mistress!
Bon Appetit.
And now I add 14.05. 2010
SALTED SALMON
A very popular recipe.
But not for the faint of heart. Many people, for example, cannot eat such fish that has not undergone heat treatment.
Although connoisseurs say that this is the most delicious recipe for salmon.
COMPOUND
For 1 kg of fish (salmon, trout, salmon, pink salmon, chum salmon) - 2 tablespoons of salt (preferably
Large), 1 tablespoon of sugar or honey
If the fish is frozen, then slowly defrost in the refrigerator so that it does not
The fish can be spread along the ridge into two parts, removing the ridge and bones can be
Frozen.
Mix salt and sugar.
If you salt salmon, pink salmon or chum salmon, you can add fish spices to the mixture.
For salmon and trout, only salt and sugar are enough.
Sprinkle the fish on the meat side with a salt mixture.
If desired, you can put fresh dill on salmon, chum or pink salmon.
Fold the fish skin out.
Roll well in a salt mixture.
Place the remaining (not adhered) salt on a clean cloth. Put on it
Fish and swaddling tight.
Place fish in a bowl and refrigerate.
Turn the fish from one side to the other 2 times a day.
Ready in 1 ~ 3 days, depending on the weight of the fish.
Lightly salted salmon (salmon)
For a file weighing 600 gr. we take the ingredients for the marinade in the following proportion:
1 tbsp. spoon of salt
1 tbsp. spoonful of sugar
1 tbsp. a spoonful of chopped fresh dill
1 tbsp. a spoonful of brandy
1 teaspoon ground black pepper
Mix all the ingredients for the marinade well, rub the file on all sides. wrap the fish in foil and put it in the refrigerator under a press for 12 hours. keep in mind that the fish will let out the juice, so you need to leave it in a container with sides.
Who is afraid of the presence of sugar in salty dishes - you can ruthlessly exclude it))
Related recipes: Salmon in oil
Put salted salmon slices on a piece of bread and enjoy ...
The husband returns home after work, there is a note on the table:
"Dear, I went to my friend, fish for dinner, fishing rod in the corridor."
1kg of salmon, 3 teaspoons of salt, ~ 1/2 cup of sunflower oil
Remove the skin from the fish. Cut out the ridge and remove the small bones.
After that, cut the resulting two pieces of fish across into plates thick
Place the slices in a bowl, add salt and mix. Pour in plain sunflower
Oil and can be scented (seeds) and mix again.
You can add much less oil to salmon, because this fish itself is fat and
A day later, this fat begins to secrete itself. We eat it in its pure form,
No bread, so we don't need excess fat. But faced with the fact that many
They love it in oil, so that it can drain, and with vinegar.
Transfer, preferably in a glass jar and refrigerate.
Ready in 10 hours.
Or we cook salmon like this, cut fresh salmon into small thin pieces,
Add a little soy sauce and sometimes a drop of smoked concentrate
And after mixing after 10 minutes you can eat, it turns out a funky slightly salted
Smoked taste.
And I also really liked this recipe: it was cooked by my friends from Vladik.
We take any red fish, cut it into thin pieces for 1 kg of fish
2 tbsp salt and 1 tbsp red pepper and sugar 05 tsp and 4 medium garlic cloves finely
Chopped, you can add a little more black pepper pour this
All with sunflower oil in a jar and for a day in the refrigerator is very tasty !!!
Cannot be stored for a long time. by the fourth or fifth day, first of all, it is already gone, and
Secondly, it is getting saltier every day. And it's just super!
And sometimes we "ennoble" salted fish bought in a store, for example,
Salmon bellies (they are cheaper, sold in brine).
We clean them from the skin and fins, put them in a jar, put more onions,
Fill with sour vinegar water and add oil.
It turns out very tasty !!!
Here's what people advise-
I live in the Khanty-Mansi Autonomous Okrug and I want to say that salmon is an obligatory attribute of all feasts. And few people subject it to heat treatment. So eat in peace!
For example, I just sprinkle it frozen with salt and pepper and eat it right away (without waiting for it to be salted). Then its real taste is preserved.
And awesome !!! 
Salted salmon in 2 hours
Any red fish can be salted this way.
Cut the salmon, remove the seeds, cut into portions.
Prepare the brine:
Boil 0.5 liters of water
2 tbsp. tablespoons of salt
2 tbsp. tablespoons of sugar
Cool the brine and pour over the prepared fish.
After 2 hours, you can drain the water and eat the fish.
Can be left in brine, refrigerated and taken as needed
Salted salmon
For 1 kg. fresh fish (of course you can buy frozen)
3 tbsp salt
2 tbsp Sahara
Wash the fish, dry on a napkin, remove excess bones and fins. Cut into two parts.
Make a mixture for salting. Mix sugar and salt.
Grate the fish (and the skin too) with this mixture WELL on all sides.
Wrap each piece in cheesecloth or a cloth, put in a container and refrigerate for two days.
The fish is delicious!
I recommend!
Spicy salted salmon
Good day to all!
I offer you another option for salmon salting.
Pts I love salted fish !! In any form! But in spicy - especially :)
So, for 1 kg of fish (frozen fillet)
we need 2 tablespoons of salt,
1 tablespoon sugar
ground pepper - optional
1-2 tablespoons of chopped dry dill umbrellas (with seeds).
We mix everything, rub the frozen fish diligently with our mixture and put it in the refrigerator under a press for 48 hours.
The fish will need to be turned over several times :) Done! :)
Lightly salted fish "Finnish style"
500 gr. red fish (trout, salmon)
100 g fresh dill
3 tbsp coarse salt
3 tbsp Sahara
Salting fish according to this recipe is not very different from others, but there is only one nuance in
Technology is changing the taste of fish upside down.
Wash the fish, dry it, cut along the ridge, remove the bones. Do not remove the skin.
Mix salt and sugar, rub the fish well with this mixture.
Wash and dry the dill.
In a bowl in which the fish will be salted, put 1/3 of the whole dill (straight with whole branches). 
Put half of the fish on the dill with the skin down, put more dill again, then again the fish (with the skin up) and again the dill.
Press down with a weight on top, having previously covered the fish with a plate.
Leave at room temperature for eight hours, then put in the refrigerator for two days. 
Dry salted red fish
So, first of all, we take the red fish. Salmon, pink salmon - in principle, it does not matter, although salmon IMHO is a bit fat. Personally, I took coho salmon and was not at all disappointed. It is best, of course, if the animal is fresh, and not frozen, but this is not so critical. If frozen, defrost completely.
Before salting, the fish, of course, must be gutted, deprived of the head and fins. It also makes sense to make an incision in the back up to the ridge.
Mix coarse salt and sugar in a 2: 1 ratio, add ground white (for fish - only white) pepper and bay leaf broken into pieces. We rub the fish in the abdominal cavity with this mixture, put a little into the "pocket" on the back, sprinkle generously on the outside.
Further - two options for the development of events.
1. We put the fish in a narrow cuvette under oppression, keep it in the refrigerator for three or four days, periodically taking it out, draining the brine, turning the carcass over and, if necessary, adding the pickling mixture.
2. Wrap the fish in a towel sprinkled with the mixture, tie the bundle with threads and wrap it in newspaper as well. We also keep it in the refrigerator for three or four days, looking to see if the newspaper is wet. If it gets wet, we replace it, turn the fish over to the other side.
After the expiration date, we take out the salted animal, remove the skin (it should come off with a stocking without any problems) and spread it into two fillets, taking out the ridge. We clean off the remnants of the mixture, grease it with a little sunflower oil and stick the files back together. So we keep it until it is eaten. Usually not for long.
Home-salted salmon with spices.
Separate the fillet from the ridge and bones, remove the skin, salt. Sprinkle with brandy, add a few sprigs of dill, a little thyme or mint. Wrap in foil, put in the refrigerator. Turn daily. After 3 days, the fish is ready.
A note from the brochure "Rustic Pickles" is called "Pickled Fish"
Almost all types of fish can be marinated, both fresh and salted fish, both freshwater and saltwater, are marinated. Fresh fish is only slightly salted for pickling, as for food. Salted is pre-soaked in water or milk, slightly desalted.
For the marinade: 5 l. water - 60 gr. sugar, 3 gr. allspice, 2 gr. cloves, 3 gr. coriander, 100 gr. apple cider or 6% vinegar and 40 gr. salt.
Boil water together with spices tied in a gauze knot for about half an hour and cool. Then we put the cooked fish there and let it stand for 3-4 hours, strain the marinade, and put the fish in jars, add the bay leaf and fill it with the marinade again. We seal the jars and store them in the cellar.
This is one of the most reliable ways of preparing fish: acetic acid reliably protects it from spoilage. Pickled fish is stored for 3-4 months, with too long storage, its quality decreases.
Along the way, about how to salt caviar: "Caviar of small fish".
For 1 glass jar (with a capacity of 1 liter) caviar of small fish - 1 tbsp. a spoonful of salt without top.
Carefully separate the caviar from the entrails, salt. Good caviar of pikes, grayling, carp. We drain the formed brine, and this must be done several times until the caviar acquires a pleasant red-brown color. After that, we put it, tamping it into jars, fill it with vegetable oil - it should completely cover the caviar. In tightly sealed jars, caviar can be stored for 3-4 months
For one frozen mackerel of average fatness, we need:
For the marinade
Water 500 ml
salt 2 tbsp. l.
sugar 2 tbsp. l.
onion 1 piece
carrots 1 piece
vinegar 30% 2 tbsp. l.
Bay leaf
allspice peas 5 pcs.
black peppercorns 10 pcs.
dried dill 1 tbsp. l.
Preparation:
Cut onions into rings, carrots into circles. Place all marinade ingredients, including carrots and onions, in a saucepan, bring to a boil, add vinegar last. Do not boil the marinade, immediately remove from heat. Cool completely.
Dill, of course, can be fresh.
Peel the thawed mackerel, cut into pieces and place in a pickling dish, transferring the fish to carrots and onions. Pour marinade over. Let it marinate for a day, but it's still better for a couple of days.
Bon Appetit!
Note:
I got this method of pickling years ... twenty years ago from the saleswoman of our, almost village, shop. And now there is no shop, and that cute elderly Estonian woman .. She said that her grandmothers marinated not only mackerel in this way, but mainly, of course, herring. Which in those, and even in our times, was the size of this very mackerel or herring.
Lightly salted mackerel without marinade.
This recipe is good because the fish will be ready in 12 hours.
Salt - 2 tablespoons.
Sugar - 1 tablespoon.
Pepper - 1 teaspoon.
Mix salt with sugar and pepper.
I don't defrost the fish, I cut off the head and tail. I cut frozen mackerel no more than 1 cm thick. I cut off a part of the abdomen with a fin near the fish ring, I easily clean the insides and the black film that lines the abdomen with a knife. Then I cut the back of the piece and easily remove the skin.
Here is the fish ring ready!
(You need to tinker a little, but then you don't need to cut the salted mackerel. The rings are ready-made, beautiful and don't fall apart! I just take them from the container, put them on a grater. I decorate with chopped onion half rings.)
In a container, preferably with a wide bottom, sprinkle a little with a mixture of salt, pepper and sugar, and put the pieces of fish. Sprinkle this mixture on top again. Somewhere it turns out 2-3 layers of mackerel. And in the refrigerator. The next day the fish is ready! The fish is very tasty, lightly salted.
If desired, you can top the fish fried and chilled with a mixture of onions and carrots. Then the side dish is ready! It turns out very tasty !!!
Mackerel with marinade
Frozen mackerel fish - 3 pcs.
Marinade for salting fish
Boil 1 liter of water
6 tbsp. tablespoons of salt
1 tsp sugar
4 black peppercorns
4 bay leaves
2 carnations.
Boil for a couple of seconds, cool.
Peel the fish, cut, add marinade and put in the cold for 4 hours. Marinade in a wide bowl, but cover it with a plate of a smaller diameter on top, so that the marinade covers all the fish.
After 4 hours, transfer to a glass jar and cover with vegetable oil.
The degree of salinity depends on the amount of salt:
a spoon without a slide - lightly salted
with a small slide - medium salted.
etc.
And keep in the marinade for 4 HOURS, NO MORE!
Mackerel, cooking methods.
Mackerel baked with herbs and lemon
Mackerel (whole) - 4 pcs.; butter - 30g; lemon - 1 pc.; parsley, basil - in a large bunch; capers - 2 tsp; salt, ground black pepper - to taste.
Rinse whole fish carcasses, carefully so as not to injure the gallbladder, cut the belly with a sharp knife, and gut. Rinse each fish thoroughly with cold running water, both inside and out. Dry with paper towels.
Mash the butter with a fork, add the juice of half a lemon, finely chopped parsley and basil capers and salt. Lubricate the mackerel outside and inside with the resulting composition. Put chopped greens and thin slices of lemon into the belly of each fish.
Lay each carcass on a sheet of foil folded in half, and the size of the sheet should be much larger than the fish itself. Wrap the fish in foil, fix the ends and bake at 200C for 30-40 minutes. Serve hot mackerel, garnish with lemon wedges and fresh herbs.
Smoked mackerel soup
Water - 1.5 l, onions - 1-2 pcs. or leeks - 1 pc., parsley (root) - 1 pc., carrots - 2-3 pcs., butter - 2 tablespoons, tomatoes - 2-3 pcs. or tomato paste - 1 tablespoon, potatoes - 500g, salt, smoked mackerel - 400g, dill, parsley (herbs) - to taste, sour cream.
Cut onions and leeks into slices, parsley and carrots into thin strips, lightly sauté in oil, add tomato puree or tomato paste (use the latter if no chopped fresh tomatoes are placed in the soup when serving), hot water, seasoning, and potatoes, sliced or wedged. Cook until vegetables and potatoes are tender. Add beautiful pieces of smoked mackerel fillet, peeled from skin and bones, and a lot of chopped dill to the finished soup. When serving, put tomato slices and sour cream in soup, poured into a soup bowl or poured into plates, sprinkle with chopped herbs.
Mackerel with mushrooms (safrid)
Carrots - 2-3 pcs., Celery - 1/2 root, sunflower oil - 1/2 cup, mackerel - 1/2 kg, salt and black pepper - to taste, mushrooms - 250g, tomatoes - 5-6 pcs., olives to taste.
Peel and dice the carrots, celery and onions. Simmer them with sunflower oil and a cup of coffee water, then salt. When the vegetables begin to fry, add a teaspoon of red pepper, sliced mushrooms, 5-6 peeled and grated red tomatoes and 1/2 cup olives. When the tomato juice has evaporated, pour hot water and add a teaspoon of black pepper and 2 tablespoons of finely chopped parsley. Simmer the sauce over low heat for 1/2 hour, then transfer to a suitable bowl. Lay the fish on top. Bake in a moderately strong oven for about 1/2 hour.
Jellied mackerel in jelly with white wine
Water - 2 cups, dry white wine - 2 cups, onions (chopped) - 1/2 cup, carrots (chopped) - 1/2 cup, parsley (root) -1 pc., Celery - 3 sprigs, salt - 1.5 tsp, black pepper (peas) - 4 pcs., cloves - 1 pc., bay leaf - 1 pc., savory - 1/4 teaspoon, skin, head and bones of fresh mackerel (without gills and eyes ) - 1kg, lemon - 1/2 pc., Parsley - 3 sprigs.
Pour water, wine into a saucepan, put chopped onions and carrots, parsley, celery, salt, pepper, crushed cloves, bay leaves, savory. Bring to a boil and cook over low heat for half an hour. Strain, cool, put the head, skin and bones of the fish in the broth and cook over low heat under a lid for 1.5-2 hours. Cool, strain the broth, peel the mackerel, gut it without cutting the abdomen, and put in a deep frying pan. Then pour part of the broth (should cover the fish by half or a third), cover and simmer until tender over low heat. Take out and cool. Gut the fish, pour the cooled broth so that it only covers the fish, bring to a boil and cook over low heat for 15 minutes, cool in the broth. Then remove, cut into pieces, select all the bones and place the fish on a dish. Cook the broth over low heat until the amount of liquid is halved. If the broth turns out to be cloudy, lighten it with a pull from caviar (4-5 tablespoons of a pull-out per 1 liter of broth, for this fish caviar, from which the aspic is prepared, grind in a mortar, adding cold water (there should be two to three times more water than caviar)). Cool the broth, strain and pour over the fish, laid on a dish and decorated with herbs and capers. Refrigerate until jelly forms. If you are not sure that the broth will harden, you can add gelatin before the end of the digestion (1 tablespoon per 1 liter of broth), but this will make the jelly taste worse.
Raw pickled mackerel
2-3 mackerels, 2 tbsp. spoons of chopped dill for the marinade: 0.5 tbsp. tablespoons of salt, 0.5 tbsp. tablespoons of sugar, 0.25 teaspoon of ground pepper (white is recommended), 0.5-1 teaspoon of ready-made mustard, 0.5 cups of vegetable oil, 2-3 tbsp. tablespoons of diluted (3%) vinegar.
Cut the prepared fish into fillets (with skin). Cut each fillet obliquely into thin skinless slices. Put a little chopped dill at the bottom of the bowl, then a layer of fish, again dill, etc. Mix the products for the marinade, season and, if desired, add more spices. Pour the prepared marinade over the fish (you can slightly lift the slices with a fork so that the marinade penetrates between them). Leave in a cool place for 2-3 hours. Pickled mackerel can be used for sandwiches and as a cold snack. Place dill leaves on top for decoration.
Mackerel casserole
5-6 smaller mackerels (about 1 kg), salt, ground pepper, 0.5 teaspoon of chopped cloves or grated nutmeg, 1 tbsp. a spoonful of chopped parsley, 0.5 - 1 tbsp. a spoonful of chopped dill, 0.5, a glass of diluted vinegar (3%), 1 tbsp. a spoonful of butter, ground crackers.
Cut fillet with skin from prepared fish. Make several cuts on the skin around the edges, roll the fillets into a roll and put them in a fireproof dish greased with butter and sprinkled with ground breadcrumbs. Rolls can be placed sideways or upright. Sprinkle the fillets with seasonings and chopped herbs. Pour vinegar around the edges of the mold. Sprinkle fish rolls with ground breadcrumbs and cover with pieces of butter. Then bake in an oven (20-30 min.). Serve on the table with boiled or fried potatoes.
Mackerel stewed in tomato-mushroom sauce
1 kg of mackerel, 300 g of salted or pickled mushrooms, 50-100 g of butter, fat or vegetable oil, 1 teaspoon of flour, salt, pepper, 3-4 tbsp. tablespoons of tomato puree (if desired, a glass of white wine), 1 glass of fish broth or hot water.
Cut the peeled mackerel into skinless fillets. Warm up butter or vegetable oil (or other fat) in a bowl, add chopped mushrooms, tomato puree, salt, pepper, add broth made from fish heads and bones, you can add wine. Then put the fillets, cut into small pieces, in a bowl and simmer until tender. When the fish is tender, add a little cold fish broth, water or sour cream mixed with flour. Boil. When serving, put the pieces of fish on a heated dish, cover each piece with mushrooms and pour over the sauce. For a side dish, serve boiled fish, potatoes and salad of pickled or pickled cucumbers or fresh vegetables.
Mackerel with oranges
4 medium mackerels, gutted and washed
For the marinade: 2 tbsp. l. sunflower or vegetable oil, grated zest and juice of 2 oranges, a few drops of Tabasco, salt and black pepper, 1 tbsp. l. fresh dill, finely chopped.
Fresh mackerel straight from the sea has a unique flavor that will disappear within an hour. Always choose blue-greenish fish that are firm to the touch.
Make shallow cuts with a sharp knife over the entire surface of the fish. Put into shape. Mix all the ingredients for the marinade and pour over the fish. Leave on for 2 hours, turning occasionally. Place fish in the grill pan. Cook for 5-8 minutes on each side, pouring marinade over. When the fish is ready, put it on a platter and pour over the juices from the frying pan. Garnish the mackerel with a fresh orange and serve with slices of bread and a glass of cider.
Mackerel with gin and grapefruit juice
2 small fresh mackerels, 1 large green grapefruit, 1 small finely chopped sweet onion, gin, 2 teaspoons of brown sugar, 50 g butter, orange juice, starch.
For the marinade: squeeze out the juice from the grapefruit, add an equal volume of gin to the resulting juice and mix.
Put the fish in the marinade for a couple of hours. Remove the fish from the marinade and grill for 5-8 minutes on each side, until the meat near the spine becomes opaque. At the same time, fry the onions in oil until golden brown. Add the marinade, sugar, spices, starch and orange juice to the onion and, reducing the heat, stir the sauce until thickened.
In order to mitigate the specific smell of this fish, Western sources recommend pickling mackerel in lime juice (this lemon is so bitter) or serving with spicy sour sauces - gooseberry or cranberry.
Lightly salted mackerel, fast salted. 
The main secret of cooking is that the fish should be taken not completely thawed, it should be slightly frozen. You need to start cooking it at the moment as soon as you can cut it. In this case, mackerel is additionally marinated in its own juice, which gives it a special taste.
Ingredients:
1. Frozen mackerel 2 pcs. (large)
2.Salt 1.5 tbsp.
3. Sugar 0.5 tbsp.
4. Bay leaf 4 pcs.
5.Black peppercorns 8-10 pcs.
6. Seasoning type "Kukharek" or "Vegetta" containing dried carrots 1 tsp.
Preparation:
1. Wash slightly thawed mackerel, clean the insides, cut off the head and tail, dry with a towel, cut into pieces about 1 cm thick.
2. Mix sugar, salt, "Vegetta", peppercorns and chopped (broken by hands) bay leaf in a bowl.
3. Sprinkle the mackerel with the resulting seasonings, put in a bowl and cover.
4. Salt for at least 24 hours in the refrigerator.
Salted mackerel 
For 2 mackerel:
1 liter of water
10 black peppercorns
3 allspice peas
3-4 bay leaves
5 tablespoons of salt without a slide
3 tbsp sugar
Boil water, add spices and boil for 2 minutes. Cool to room temperature.
Prepare the mackerel - cut off its head and tail and cut into 3 cm thick slices. Take out the inside, rinse the fish.
We put the fish in a container, fill it with marinade and put oppression on it (a plate and a jar of water on it) lightly cover the container with cling film
and leave in the refrigerator for 3 days.
3 days have already passed and we have tasted fish this morning, it’s so delicious
The fish poluchaetsya spicy salted, well, sooooo delicious !!!
And I salted a little differently ... Preparation goes the same way, but I need 2 hours for salting the fish, then I prepare the marinade: bay leaf, onion slices, allspice, 2-3 tbsp. tablespoons of vegetable oil and instead of vinegar the juice of one lemon. I fill the fish with this mixture and after 15 minutes you can eat.
Another recipe
I noticed that the juice that will stand out after 2-3 hours needs to be drained. I've never done this before.
I would like to add a recipe for salting mackerel, which is used by Murmansk fishermen. Maybe someone will like it.
It is best to use freshly caught fish (meat is denser, which means it tastes better), but if not, then ice cream will do, preferably an autumn catch (spring is lean, and mackerel fattens up for the winter).
So: 1. Gutting. Cut off the head, fins and tail. We need fillets, we just make an incision along the back so as to cut out the spine, but not cut the belly.
You should get a whole butterfly fillet, not two halves; this makes it easier to put the halves together. Next, we remove the ribs and large bones, the fewer bones remain, the easier and more enjoyable it is to eat. Then rinse and remove the black film from the inner wall of the abdomen.
2. Ambassador. For salting, it is better to use coarse salt (fishing is best, but it is not sold everywhere), fine salt will not salt deeply and the surface will burn. Those who do not like to rinse the remnants of salt after salting can determine the right amount only empirically; I always put as much salt as needed to evenly sprinkle one half of the fillet inside. Then I put both halves together and outside I salt / rub the skin of the carcass, or, if I make 5-10 pieces at once, then sprinkle the bottom of the pan with salt, spread the 1st layer - sprinkle on top, 2nd layer - sprinkle on top again, and so to the end, and sprinkle the topmost layer a little more, tk. salty juice descends from top to bottom.
If you make a dry salting, then you should not drain after 2-3 hours, but put the fish and salt in a colander or cheesecloth and hang in a cool place. The juice displaced by the salt will simply drain. Then, after 8 hours, I rinse out the remaining salt (you can keep it up to 12 hours, if you like salted - try and decide on the way, but do not soak - ruin everything) and sprinkle with spices inside each carcass.
The standard composition of the spices is as follows: chopped garlic, coriander in grains, ground white or black pepper in grains (to remove later), bay leaf (not crumble, but lay out whole inside along the carcass of 2-3 leaves), and cloves (if anyone Like). There are also herbs for fish, dried dill. This is for your taste and imagination.
Mackerel is not salmon or pink salmon, it is not afraid of spices. But everything is good in moderation. The ideal taste is lightly salted mackerel with a different composition of spices (don't overdo it).
3. Freezing. Squeeze or twist tightly, and wrap it one by one in parchment. You can tie it with thread to prevent the parchment from unfolding. Then in a plastic bag and in a freezer at -24 degrees (not less than -18). Salted and deep-frozen mackerel is safe to eat and has a long shelf life. After a day in the freezer, you can get it out and eat it.
Ice cream! With hot potatoes and sweet tea! The play of cold and hot, salty and sweet gives an incomparable taste. Before cutting into slices, I remove the bay leaf, garlic and black pepper (for an amateur) and remove the skin from the carcass (it can be easily removed from frozen mackerel). Without bones and skin, it is definitely better, you do not get distracted from food and do not get your hands dirty!
Bon Appetit! http://cook.rutxt.ru/node/464
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And a little more together -
Salting fish at home? No problem. It is much cheaper than buying this fish from the store. And you can always cook it to your liking.
The question is what kind of fish can be salted. At home, you can salt both fresh and frozen fish of any species, except for sturgeon, the salting of which requires special refrigeration equipment and professional skills. Imagine serving boiled potatoes with fish, which you yourself have salted, for dinner. And what will be the surprise of the guests who have tasted your fish at the festive table!
So, ! This process is not so complicated as it might seem at first glance. The main thing here is to observe the measure of the salt taken for this. Well, even if the fish turns out to be oversalted, then this is not a problem either. It can always be brought to the desired condition by soaking it in water for a few minutes.
But before we start homemade salting of fish, you and I should still heed the advice of experts.
… The fish is salted in two ways: the so-called dry, using a salted mixture, and using a brine.
… For the pickling mixture, approximately the same amount of salt and sugar is taken, if you wish, you can add spices to taste. A little salting mixture is poured into the salting container, you can also put a few peas of black and allspice and bay leaf there. Then lay out pieces of fillet, which are also sprinkled with the mixture, and then the layers are repeated. No oppression is needed - the fish will be salted anyway.
… Any sea fish can be salted in this way.
… If you bought a whole carcass, then it is easiest to cut it up slightly frozen: in this case, the bones are separated a little faster, and the fillet remains intact.
… The brine allows the fish to be salted more quickly and the taste is more intense.
… To prepare a brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.
… To speed up the salting process and give a spicy aroma to the fish, you can add a little mustard, ready-made or in powder, to the brine - the salting of fish at home will be reduced by one and a half times.
… The brine can be boiled, or you can use it this way, depending on how quickly you plan to use the finished product.
… If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.
… Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for use.
… If you salt the fish at home in the form of fillets, then it will be ready in 5-8 hours, depending on the size of the pieces.
Well, now the recipes themselves!
When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never salted.
Quick salting of any red fish
Option number 1
Prepare a brine from 1 liter of cold water, 4 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar. Pour the pieces of fish with this brine (the pieces should be small), stand for 3 hours, drain the brine.
Option number 2
Cut 1 kg of red fish fillet into 5x5 pieces, put in a container and salt each piece coolly, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Put in the refrigerator overnight, and in the morning you can eat the fish.
Option number 3
Prepare a brine from 1 liter of water and 1 glass of salt. The brine should be very salty. Put the fish in it, skin side down, press down 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 foods are not wrapped in it, and even more so they are not stored in it) and place in, but not in the freezer.
Option number 4
Cut pink salmon (chum salmon) along the ridge, cut off the ridge. Cut the layers of fish with a very sharp knife (across), hold the knife at about a 45 degree angle.
Sprinkle the bottom of the container for salting fish with salt, sugar ("by eye", depending on the amount of fish). Layer the sliced fish layers, sprinkle with salt and sugar again, and repeat the layers. After 2 layers add black peppercorns and bay leaves. Drizzle with sunflower oil. Close and refrigerate. In a day, the fish is ready for consumption.
Option number 5
Grate prepared pieces of fish with a mixture of coarse salt and sugar, if desired, sprinkle with spices, and the next day you can start tasting it, but if patience allows it, it is better to wait for the recommended two days. The thicker the chunks, the longer they must be salted. In this form, the fish can be kept 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. Don't rush to throw them in the trash can. All this can be prepared. And the bones can be salted separately - you get an excellent snack for beer.
Pink salmon (salmon or other red fish) salted at home
Required: 1 kg of fish, 2 tbsp. tablespoons of salt, 1 tbsp. a spoonful of sugar.
Rinse the fish, remove the skin and remove the ridge and bones to make 2 halves of a clean fillet.
Mix salt and sugar separately in a bowl, rub both fish fillet halves with this mixture on all sides. Then join the two halves together, wrap in a canvas rag and put in the refrigerator. The fish is ready for consumption in a day.
Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.
Salted pink salmon
Method number 1
Defrost humpback salmon, but not completely, gut, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a basis for lean borscht).
Grate well with salt, outside and inside (about 3-3.5 tablespoons of salt per 1 medium pink salmon carcass), wrap the fish in cellophane, then in several layers of newspapers, put on the bottom shelf of the refrigerator, turn it over on the other side after a day and leave for another day. Then wipe with a dry cloth, wrap in it and eat.
The fish is evenly salted, it turns out very tasty and juicy.
In the same way, you can pickle chum salmon and salmon.
Method number 2
Defrost the pink salmon, cook the fillet and rub it with salt, adding a little spices (there are special seasonings for fish) and always white in the grains. Leave the fish in this state warm for 3 hours, then cut into pieces and cover with vegetable oil. Put in the refrigerator. After 12 hours, the fish is ready.
When adding mustard, the fish becomes dense, does not fall apart when sliced and does not lose its taste.
Housewives are interested in how to salt fish at home in order to please the family with a delicious dish. At the same time, you need to know that for the process only fresh fish is needed without any damage, because it belongs to perishable products and, if stale, can cause complex poisoning. In addition, you need to know which fish is better to salt, because not all varieties are suitable for this.
The main types of pickles
Salting can be made with any fish, but salmon, mackerel and herring breeds are especially tasty and without any additional equipment. Special equipment is required for sturgeon breeds, so it is almost impossible to salt them at home.
So, after you have decided which fish is better to salt at home, you need to decide on the brine. There are several types of pickles, according to the amount of salt used in salting:
- Low salting (up to 10% salt);
- Medium salting (up to 15% salt);
- Strong ambassador (over 15%).
There are many nuances in salting fish. at home:
Classic salting methods
An ambassador at home has several ways. To properly salt small fish, everything must be done in a cold place.
It is placed in an enamel bowl, you need to salt it well (about 200 grams of salt per kg) and saltpeter can be added to prevent spoilage. It is not necessary to cut up very small fish, and those that are larger are cut and washed under water.
For good salting, a load is placed on top of it, then it stays immersed in brine all the time.
The salting of fish in brine should take place for two to three days. Additionally, you can add bay leaves, special herbs, currant leaves.
Medium-sized fish (weighing 300 grams) must be gutted before salting. In addition to the viscera, caviar and milk are removed from it.
Then it is washed, filled with salt both inside and on top.
Stows belly up. Everything is well filled with salt.
The duration of the salting process for such fish can be up to 7 days, it all depends on the size and thickness.
For salting a large fish, you must first prepare it. The first thing they do is cut it down the back, and the insides are removed through this hole. And also the head is cut.
Delicious salting recipes
In order for the fish to come out deliciously, you need to prepare an ambassador.
This is done in the following way. The required type of ingredient is taken, cleaned of entrails, washed and dipped in boiling water for several minutes. In this case, boiling water must be pre-salted. If there are several fish, such manipulations are done with each.
After dipping in boiling water, it is immersed in vinegar and a cold, salty solution for a few minutes. It is required to leave in the solution for up to half an hour. Then you need to dry it.
For a lightly salted recipe will be required:
- 1 kg of fish;
- salt, 200 gr.;
- sugar, 50 gr.
If you leave the skin, then it must first be cut into fillets. The fillet is washed, salt and sugar are mixed and seasoned with this mixture. Put a piece of fish ready for salting on the parchment for baking, skin side down.
The workpiece is placed in the refrigerator under the press. For small ones, salting should be along the length of the net, for large ones, accordingly, more.
The recipe for salted mackerel is also very popular. You will need:
Stir all the brine ingredients, put on fire and bring to a boil. Once the brine has cooled, vinegar is added. Mackerel must be cut and put in a glass container, brine is poured there. The salting process lasts 1 day.
Today, buying salted fish is not a problem, but finding a really tasty one is very difficult. It can be really tasty only if you salt it yourself.
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In stores today you can find a large assortment of slightly salted fish, but we can not always be sure of its quality. Preservatives and other unhealthy food additives are often used. Therefore, knowledge of the methods of salting fish at home is necessary for those who love fish, but want to be confident in the quality of the products on their table.
The main ways of salting fish at home
There are two main ways of salting fish: dry and marinated. The first involves rubbing the fish fillets with a salt-based mixture, the second is placing the pieces of fish for a certain time in the marinade.
You can salt both fresh and frozen fish. Moreover, in the second case, as a rule, it is not recommended to defrost it beforehand. Although there is no consensus on this score among home cooks.
Almost any fish is salted. However, most often at home, salted herring, mackerel, horse mackerel, pink salmon, chum salmon, trout, a little less often - salmon and other fish.
We suggest that you familiarize yourself with the main ways of salting fish at home in more detail.
Salting frozen fish
In order to salt frozen fish, it must first be cut up: only fillets are required. In varieties of fish with tender pulp, fillets are left with the skin, and in hake, horse mackerel and other fish with dense pulp, fillets are taken without skin. River fish are usually not suitable for this.
The prepared fillet is coated with olive oil, sprinkled with onion rings and thin garlic cloves and refrigerated for a day, after which it is considered ready. Per kilogram of fillets, you will need two to three onions and two cloves of garlic, as well as a tablespoon of oil.
For those who are confused by the lack of salt in the recipe, you can offer another recipe, more common.
Ingredients required:
- fish fillet - kilogram,
- granulated sugar - half a teaspoon,
- olive oil - a tablespoon.
Cooking process:
- Coat fillets of fish (frozen) with a thin layer of olive oil, let sit for at least 10 minutes.
- Mix coarse salt (fine salt is not suitable for salting fish) and sugar.
- Spread the mixture over each piece of fish pulp.
- Place in a plate, cover with another slightly smaller plate, place a container of water on top to create a little pressure.
- Refrigerate the fish for 24 hours. Within a day, it can be used for making sandwiches by cutting it into thin slices.
Dry salted red fish
Ingredients required:
- red (fillet) - kilogram,
- coarse salt - 2 tablespoons,
- granulated sugar - a tablespoon,
- dill - to taste,
- ground pepper - optional.
Cooking process:
- Prepare the fillets.
- Mix salt and sugar, rub each piece with them.
- Spread half of the fish on top of the parchment in one layer.
- Sprinkle, if you wish, with a little pepper, put dill sprigs on top.
- Spread the remaining fillets in a second layer.
- Cover with parchment.
- Wrap everything together in baking paper and place in a cool place (like a refrigerator). The fish should be salted under slight pressure.
- You can serve a red fish salted in this way to the table the next day.
Dry herring strips
Ingredients required:
- - one kilogram,
- salt - two tablespoons (with a hill),
- dill seeds - a teaspoon,
- coriander - half a teaspoon,
- allspice peas - 5 pieces.
Cooking process:
- Place the same size herring carcass (uncut, with intact skin) in an enamel container.
- Sprinkle salt, dill, coriander on top, put pepper, roll the fish in salt and spices on all sides.
- Put in the cold (the optimal temperature is about zero degrees).
- Salting time depends on the size of the fish: large ones take longer to salt. Usually three to four days are enough. In the same exact way, you can salt the mackerel, but it will take more time for it to be salted.
Salting herring in marinade
Ingredients required:
- herring (uncut) - kilogram,
- vinegar - half a glass,
- water - two glasses,
- onion - a pair of heads,
- salt - a tablespoon.
Cooking method:
- Peel the herring from the insides, cut into pieces, cut each piece in half. If you are not lazy, then you can first peel the herring from the seeds - so it will be much more pleasant to eat it.
- Prepare the brine by mixing and bringing to a boil water, vinegar, and salt.
- Cut the onion into thin rings or half rings.
- Put the pieces of herring in a ceramic container (a plate is also suitable), put the onion on top, fill everything with marinade and put in a cold place. In two days, the herring is ready.
Salting river fish
River fish is usually salted dry. Previously, it is usually gutted and gills removed. Small fish need not be gutted.
The second step is to sprinkle the fish with salt on all sides. Salt is poured inside. Then spread in layers in an enamel saucepan or basin, sprinkle each layer with salt. Usually five kilograms of fish takes almost a kilogram of salt. It usually takes two weeks for the fish to be salted. The small fish will be salted twice as fast. Salted river fish can be stored all winter.
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