All fish from the Salmonidae family are tasty and healthy, but few can boast of their accessibility like pink salmon . This valuable commercial fish is much cheaper than their relatives, and its taste qualities are not inferior to anything.
Most often, pink salmon is used in a smoked or salted form, while it is equally tasty as on sandwiches , and in salads and other cold snacks. We will save the smoking of fish for the last time, but for now we will understand how to tastily salty pink salmon.
How to pickle pink salmon at home?
For the recipe, which we decided to tell in the first place, you will not need anything other than the fish itself and simple table salt.
So, first you need to clean the meat from the bones. To get a whole fish fillet, cut the head and tail fin off the pink salmon. Tail the tail to the ridge, leading the knife from the ventral part of the fish up, up to the back. Now the back side of the knife moves upwards from the ridge along the costal bones, thereby separating them from the pulp. So, with segments, we clear all the fish and pull out the ridge with our hands. Check the fillets for the remaining bones, if any, we remove them with tweezers. Now we have a pure salmon fillet with skin.
Now take any deep enamel or glassware, enough to contain all the fish. Sprinkle the bottom of this dish with a tablespoon of fine table salt. Put her pink salmon on her skin so that the salt covers the entire surface. From the top, evenly sprinkle the fillet with another tablespoon of salt. Now we cover the fish with food film and leave it in the refrigerator for a day. After the time has elapsed, we remove the fish, drain the brine and separate the fillets from the skin with a thin and flexible knife.
How to pickle pink salmon in the brine?
Ingredients:
- pink salmon - 3 kg;
- water - 2 l;
- salt - 6 tbsp. spoons;
- bay leaves - 2 pcs .;
- pepper peas - 1 teaspoon.
Preparation
Fish are cleaned and cut into fillets, as described in the recipe above. We boil the water, put salt in salt water, bay leaf, peppercorn and cook everything on medium heat for 7-10 minutes. The fragrant brine is left to cool completely, filter and fill it with fish fillets. Leave the fish salted for a day in the refrigerator.
How to pickle pink salmon roe?
We put the caviar from the films in enamel or glassware. We take water from the calculation that it is necessary to take twice as much liquid as caviar. On a glass of water, put 2 teaspoons of salt and 1 teaspoon of sugar. We put the solution on fire, boil it and completely cool it. We put the caviar in a cold brine and leave to salivate for 2 hours.
How to pick salmon quickly?
Ingredients:
- pink salmon - 1 kg;
- salt - 2 tbsp. spoons;
- sugar - 2 tsp.
- vegetable oil - 4 tbsp. spoons.
Preparation
Fish are cleaned of bones and skin, then cut into thin slices of sandwiches. Salt is mixed with sugar and pour a teaspoon of the mixture on the bottom of the jar. Lay the layers of fish in turns so that the pieces from one layer do not overlap each other, with each layer of fish sprinkle a mixture of salt and sugar. Put the fish in the cans with oil and put in the fridge for 8-10 hours.
How to pick salmon in oil?
Ingredients:
- pink salmon - 1 kg;
- salt - 2 tbsp. spoons;
- sugar - 1 teaspoon;
- vegetable oil - 120 ml;
- pepper peas - 1 teaspoon;
- bay leaves - 1 pc.
Preparation
We remove the pink salmon from the skin and bones and immediately cut into slices. Salt and sugar mixed with butter, add to the mixture a broken bay leaf and pepper peas for flavor. We put the slices of fish in a jar and fill it with oil. After 8-10 hours in the refrigerator, the fish will be ready for use.