Pickling red fish at home

Rarely will an amateur criticize the red fish. Most likely, there will be more lovers to try it, to join the beautiful tender slightly salty taste. The meat of the red fish is so tender that it melts in the mouth, leaving a pleasant taste of sea freshness and light salinity. Is salting red fish at home? Yes, although it is not as simple as it might seem at first sight.

As you noticed, especially respect the red fish the Japanese. Appreciating its unrivaled taste, the people of the Land of the Rising Sun made it their culinary business card, preparing with rice and spices. These are all kinds of sushi that have taken root in the whole world.

Pickling red fish at home is not as time-consuming as cooking sushi, so almost everyone will get it. It's good that when pickling, the red fish does not lose its properties. It is extremely rich in vitamins, microelements, calcium, iron - substances necessary for the body. Especially it is useful for women's health, as it contains elements that normalize the work of the reproductive female system.

Pickling red fish at home should start with carcass cleaning. Clean, rinse. Preferably under cold, even ice water. Separate the head, spine, tail. Just do not throw away the head of the red fish, because it produces a wonderful ear, the recipe of which we will give below.
Separating the meat, cut it into several pieces. Then you can mix three parts of salt and one sugar. Generously sprinkle fish and leave at least hours for 8. Better, of course, for the whole night. Then you can carefully peel the skin, decorate with greens and serve to the table.

However, the ambassador of red fish at home can be different. We gave the simplest recipe, which does not require special skills. But the use of sugar is a controversial option. Try to do both with sugar, and without it. Sugar will bring a piquant taste to the dish, but it also affects the fish itself, making it somewhat loose. So try both options and decide what is right for you.

Some prefer to grease the fish fillets with vegetable oil, and then, when the salted fish is finished at home, they are served at the table, with a little drop on top of lemon juice or by decorating a boiled egg cut into thin plates. A sprig of green leaves is placed on top.

Well, now, when we figured out how salting red fish occurs at home, we turn to cooking what's left of it. Namely, we are interested in the head and ridge of the fish. We boil the head. At this time, we clean potatoes and onions. Onion is beautifully cut into half rings. We throw rice into the water. After a few minutes, the onion and potato turn. Cook the fish until ready, but a few minutes before the end, add ground parsley and red pepper (here everything is up to you, it all depends on how much you love the spicy). It is advisable to splash a tablespoon of vegetable or olive oil and salt to taste. By the way, you can throw a slice of butter, too, will be very tasty and nutritious. Just do not throw regular table salt into your ear, it does not go very well with the ear. It is better to take a large iodized salt - it's like created specifically for the soup, it will confirm to you any fisherman. And the final touch. Perhaps you already guessed what? This is a small stack of vodka. On a medium-sized saucepan, one pile of 50 grams will suffice. Vodka will give the aroma to the ear, but of course it will not act like alcohol. Too much water will dilute it. Therefore, this ear can be consumed even by children.

As you can see, there are a lot of recipes for preparing red fish - it is good in soups, in salads or in ordinary home-made pickles. So she is good.
Eat red fish for health!