Salting fish at home

We are used to buying salted fish in shops and sometimes do not even think that it could be salted at home. This will not only be cheaper, but also more useful: after all, if you cook the fish yourself, you surely are sure that there are no preservatives and dyes in it, which is especially important for red fish. Salting fish at home is elementary, and an excellent result is guaranteed if the timing and technology are met at least approximately.

With regard to red fish, salting fish at home allows you to save a lot of money, given that slightly salted trout or salmon costs a lot of money, and in fresh form these varieties will cost twice as cheap. These rocks, as well as sockeye salmon, are especially delicate, delicious and beautiful when pickled, and due to their high fat content, they absorb very little salt and therefore are never over-salted. Salting fish at home is very simple: you need to grate the prepared pieces with a mixture of large salt and sugar, you can sprinkle with spices if desired, and the next day you can start to taste it, but if patience allows, it is better to wait for the recommended two days. The thicker the pieces, the longer they must become salted. In this form, you can keep it for about a week, and then you need to hide it in the refrigerator.

The mixture for salting is made as follows: approximately the same amount of salt and sugar is taken, spices are added to taste, but, in principle, it is possible without them. In the dishes for salting a little saline mixture is poured, also there you can throw a few peas of black and sweet-scented pepper and bay leaf. Then the pieces of fillet are put in the dishes, they are also poured over with a mixture and covered with the next layer. No need to oppress - the fish will salivate so. If you bought a whole carcass, then it's easiest to chop it up a bit frozen: in this case, the bones separate somewhat faster, and this procedure lessens the fillet injury. Bones can be salted separately - you will get a great snack for beer, and also you can cook them from the ear, adding them to the fins, tail and head. The ear from these varieties of fish is gorgeous.

So you can salt any sea fish, but, as a rule, most often for other breeds prefer brine. It allows you to make salting fish at home more quickly, and the taste is more intense. For a brine per liter of water, take three tablespoons of salt, if desired, sugar, a few peas of black and sweet pepper, a couple of pieces of bay leaf, you can add a little mustard, ready or in powder, to speed up the process and give a spicy flavor - fish salmon at home will be reduced one and a half times. The brine can be boiled, and you can use it as well - depending on how quickly you plan to use the final product. If you decide to boil the brine, it is better to add mustard after it has cooled to 40-50 degrees, that is, it can be touched. Fish carcasses are placed in a brine at room temperature for two to three days and then completely ready for use. If you need to salivate fish at home in the form of a filet - it will be ready in 5-8 hours, depending on the size of the pieces.

If salting fish at home should occur as soon as possible, for example, to the arrival of guests, it is possible to place pieces of breadth and breadth about 2 centimeters in the brine, and you will receive the finished product after 2-3 hours - this time is quite enough, although some Sources recommend keeping it there for 8 hours, but this is absolutely not necessary. If you need, for example, herring for salad "herring under a fur coat" - then enough and one and a half hours, if it is pre-cut with such pieces as they should be in the dish.