Pickling pink salmon at home

Fish eat fewer people, most prefer different types of meat, but it does not say that it is not tasty, does not satiate, or there are no useful substances in it - everything is absolutely the reverse. Most would like to see on the festive table salted red fish and her caviar on a piece of white bread with butter. Such a useful and tasty dish can be cooked at home. Do not believe that pickling pink salmon at home is possible? Well, let's begin ...

How to salivate your own red fish at home

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We buy fish correctly

In order for the fish to be delicious, it must be of course fresh. To do this, go to the nearest shopping market or shop to buy a whole carcass, for example, pink salmon. Never take a split fish, without fins or head. All this must be removed at home by yourself. It is better to buy frozen or chilled, which was not subjected to defrosting. Otherwise salting pink salmon at home will end with a culinary failure. But you, most likely, listened to our advice and bought a wonderful fish.

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Cooking pink salmon

In the event that our fish is frozen, then put it to unfreeze for several hours, but do not try to unfreeze it in the microwave, otherwise salmon salmon at home will not be possible. While the carcass is thawing, prepare everything you need for salting: a mixture for pickling, scissors, a knife, a fish tank, an oppression. Use as enamel or plastic utensils. Metal dishes are best not to use, because our fish can get a taste of metal. The knife is sharp and of medium size, and use the scissors to cut off the fins. We take salt large, as, unlike the shallow, it absorbs moisture much better and gives the fish salt in its own juice. Also, take sugar in an approximate ratio of 3 to 1 - three parts of sugar, one part of salt. Consider that one kilogram of red fish you need about three spoons of the mixture. You can weigh the carcass, you can do everything by sight, since the fish has a unique property, and it does not take over the excess of salt, but you still do not need to overdo it. You can also add 3 laurel leaves to 1 carcass, five peas of black fragrant pepper, you can use special mixtures. And as an oppression, take a simple three-liter jar of water. Thus, salmon salmon in the brine occurs.

Point 3

We make our fish

The mixture is already ready, and the fish on the table. Cut off her head, scissors - fins, cut the abdomen with a knife and clean the inside. After we cut and cleaned the abdomen, we cut from the spine with scissors on the left and right, before us remains a carcass of fish with bones that are carefully removed. Now cut the carcass in half, if it is large, if small, then leave it entirely.

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Solim fish

We have a carcass of fish with skin on the table. If you plan to pick salmon in oil, the next tip is for you. We open the fish and smoothly mix, peppercorns and laurel leaf before laying the fish in the dishes. Now distribute the fish in the tank, cover with oppression and put the fish in a warm place, you can leave it for a couple of hours in the kitchen, and then clean it in the cold. Pickling pink salmon at home was a success! And in a day you can serve the fish to the table. If you salt ketu or pink salmon, they will not be as fatty as trout or salmon. For this, they can be poured with oil. All the tools that you used in cooking, should be very carefully and not one more time to rinse using detergent. If you do not, the smell of fish may remain.

And at the very end - a pleasant appetite for you. Oh yes! Before drinking, do not forget to pour the pink salmon juice with lemon juice, very little. This is to add a special piquancy to the dish!