How to pickle salmon?

Almost every festive table there are traditional sandwiches with red caviar or light-salted fish. In addition, if you decide to make sushi at home, then certainly you can not do without a delicious red fish.

But how to salivate salmon by yourself? Prepare slightly salted fish at home is not difficult. The most important thing is to take a fresh whole carcase with salt for pickling. For this, trout, pink salmon or salmon are best. If you use frozen fish, in this case it is necessary to leave it for a while, until it is thawed. Doing this with a microwave oven is not recommended. So, let's look at how to salivate the salmon quickly and deliciously.

Recipe # 1

First you need to pick up enamel or glassware, which will salted salmon. Do not use a metal container for this, since it can spoil the taste of fish.

Products for pickling for 1 kg of salmon:

Salt iodized large;

Sugar;

Spices for fish - pepper, bay leaf, herbs;

Salmon - 1 kg.

Initially, it is necessary to cut the fish, clearing it of scales, cutting off the tail, fins and head. From these these parts you can cook an excellent fish soup or broth. Then cut the carcase along the line of the spine and pull out the bones. After that, prepare to dare salt and sugar in a ratio of 3: 1, so that you get about 3 tablespoons of spoons. Add spices and herbs here, then grate the mixture with salmon. Now wrap the fish in gauze and put it in a container, where you plan to pickle it. You can also put a 2 or 3-liter jar on top as a load. Then leave the salmon for a couple of hours to brew at room temperature, then put in the refrigerator. Within a day you can enjoy her wonderful taste. Here's how you can delicately salivate the salmon at home.

Recipe # 2

This method is also very simple. Ingredients:

Salt is large - 2 tablespoons;

Sugar - 1 tablespoon;

Seasoning for pickling - 1/2 tablespoon ;

Lemon;

Fish red (salmon, pink salmon, nekra, keta, trout) - 1.2 kg.

First you should wash the fish well and cleanse the internals. After that, wash it and wipe it dry with a napkin. Divide the carcass along the ridge and cut into portions. Now you need to mix all the ingredients for salting and thoroughly grate the fish from all sides. Then sprinkle a little lemon juice and put the fish in enameled dishes, pressing the top with a load. The fish is infused for a day or a day and a half, after which an excellent snack is ready for consumption. Now you know how to pickle salmon yourself.

Recipe # 3

This way of pickling, unlike the first two, contains vinegar and onions. Composition:

Salt - 2 tablespoons;

Black pepper - 5-7 peas;

Laurel leaf;

Vinegar - 1 tablespoon;

Vegetable oil;

Onion - 1 head;

Water - 0,6 l;

Salmon fillet - about 1 kg.

First you need to separate the fish meat from the skin and cut it into slices, then place it in a container. Brine to cook in a separate bowl. To do this, pour water into the container and dilute the salt in it. The resulting brine pour salmon and put under pressure for a couple of hours. Then drain the water and pour the other, mixing a glass of water with a spoonful of vinegar. Now leave the fish for 7 minutes in this solution and drain again. Then cut the onion rings and mix it with pepper, butter and bay leaf. With the resulting mixture, sprinkle the salmon and leave for about 19 minutes. Now you can enjoy the delicate taste of red fish. And if you do not know how to salivate the salmon quickly, then this is the way to suit you. Bon Appetit!

Recipe # 4

Products for salting salmon:

Salt - 4-5 tablespoons;

Sugar - 3 tablespoons;

Salmon fillet - 1,3 kg;

Dill greens - 220 g.

It is necessary to mix sugar and salt, then rub it with a mixture of fish fillets. Wash the greens, then dry it, then put some of the branches on the bottom of the container for pickling. Then put the pieces of fish in the same container with the skin down, and put dill sprouts on top. So lay all the salmon, shifting greens. After that, squeeze a bit of the fish load and leave for about 7-8 hours in the room. Then put in the refrigerator for two days.