Fat and tender halibut meat is suitable for absolutely any cooking methods, but as you know, the fattier the fish, the more it suits for salting, so it is only "hot" if you are not a fan of saltwater marine life. For all the rest we will tell you how to salt a halibut, collecting all the most original ways of pickling in one article.
How to properly saline halibut?
Before salting fish, the first thing to do is to choose it correctly. This first and basic step will determine the quality of the finished product.
Preference, of course, it is better to give live fish, which with you will be cleaned and cut. If this is not possible, then it is enough to buy chilled fish while checking its freshness: red gills, whole shiny scales, clear eyes and fresh smell - obvious signs that you can take fish.
For salting it is better not to choose halibut ice cream, because it will not be subjected to any thermal treatment, and, therefore, this option is not entirely safe for health.
Before pickling, each fish is cleaned from scales, washed and gutted, and then the fillets are separated, passing a sharp knife along the ridge and parallel to the contour of the ribs.
Halibut salting
Salting halibut does not contain any tricks: salt, sugar, perhaps spices to taste, the secret is only in the right proportions and technique.
Ingredients:
- halibut - 1.5 kg;
- salt sea - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- pepper white - ½ tsp;
- water - 2 tbsp. spoons.
Preparation
Carcass halibut previously cleaned and cut into fillets rubbing with a simple mixture of salt, sugar and pepper, and previously this mixture must be turned into a thick slurry and after rubbing her fish. Be very careful, because the tender fillet of halibut is very easy to overdo, so apply a little more mixture to the dense areas, closer to the head, rather than to the tail. Next, we put the halibut in enameled dishes: one fillet skinned down, the other - from above, skin up. The fish will be ready for use 34-36 hours after pickling. The simplified method of salting involves the use of salt and pepper, these simple components are rubbed and then wrapped with gauze folded in 3-4 layers. Every 12 hours the fish is turned over, and after 3 days it is ready for use, it remains only to shake off the spices with a dry napkin.
Salting halibut in cognac
Often, sea fish is salted using any strong alcohol: tequila, whiskey, rum and cognac are quite suitable for this. In addition to a very piquant taste, this way of salting will allow you to get rid of the specific smell that marine inhabitants have. How to salt halibut in alcohol read in the recipe below.
Ingredients:
- fillet of halibut - 800 g;
- salt sea (coarse) - 3 tbsp. spoons;
- cognac - 3 tbsp. spoons;
- black pepper - pinch.
Preparation
As in the previous recipe, scrambled sliced fillets we marinate in a mushy mixture, but this time it consists of pepper, salt and cognac. After we have coated the fish, it can be placed in a glass or enamel tray and left at room temperature for a day, and then transferred for another 2 days to the refrigerator. Do not forget to turn the fillets every 12 hours, and after cooking remove excess salt mixture with a napkin or paper towel.
Recipe - salted halibut in the eastern
Sushi lovers will definitely appreciate such a recipe for salted halibut.
Ingredients:
- fillet of halibut - 500 g;
- seaweed nori - 2 leaves;
- sugar - 1 tbsp. a spoon;
- salt - 3 tbsp. spoons.
Preparation
Peeled from scales and skin fillets cut into small strips, 4-5 cm thick. Sugar and nori are ground in a blender, rub this mixture with fillet slices and put them in a glass container, well sprinkled with a large sea salt from all sides. After 2-3 hours spices can be shaken off with a dry napkin and serve slices of halibut of eastern salting to the table. Bon Appetit!