We learn how to salt pink salmon like lightly salted salmon; very fast, tasty and simple, proven recipes for home pickling

We learn how to salt pink salmon like lightly salted salmon - very quickly, tasty and simple, proven recipes for home salting

Is it possible at home to create dry, salty pink salmon similar in taste to salmon, trout and other, most generous, species of salmon? We will answer for you - easier than usual! You can pickle pink salmon at home very quickly, and, most importantly, it will turn out disproportionately tasty - store-bought products are significantly inferior. Lightly salted fish, prepared according to a proven recipe, is excellent for making sandwiches, salads, ceremonial cuts, rolls and sushi. Having salted pink salmon according to the basic recipe, you can constantly vary its taste by additionally marinating it in your favorite spices.

Content:

Obviously, it will not be possible to achieve 100% identity with salmon, but after some simple culinary manipulations, the taste of this cheap and accessible fish will improve significantly.

Let's figure out how to quickly pickle the most delicious pink salmon - tips and rules for salting at home, video on cutting

Before salting, ungutted and uncut fish must be cooked. Depending on the recipe, the fish carcass will simply need to be defrosted, cut into portions (steaks) or filleted.

Rapid defrosting has a bad effect on the color, thickness and taste of pink salmon. Because so that the carcass retains its shape and elasticity, does not fall apart during cutting and cutting, and does not become white and tasteless, it must be defrosted slowly. It is best to transfer the carcass approximately a day before salting from the freezer to the main chamber of the refrigerator. There it will slowly thaw, but such defrosting will not affect the quality of the raw material.

It is not allowed to defrost freshly frozen pink salmon in the oven or microwave - it will significantly lose its taste. There is also no need to put frozen carcasses in water at room temperature. The fish will thaw faster, but the flesh will become liquid and very soft.

To cut a thawed carcass before salting, it must be scaled and gutted - remove all the insides through a cut in the belly. Then thoroughly wash the fish inside and out.

By the way, if you have caviar or milk, you can also salt it. Caviar is found in fish with a rounded (“dull”) rather than elongated head. It must be carefully pulled out without damaging the ovaries (the films in which the eggs are located). From 250 ml of hot boiled water and 1.5 tbsp. l. salt, prepare the brine, cool it to 30-35 degrees. Dip the eggs with caviar into the solution for 4 minutes. After this, remove the film (wipe through a sieve or gently swirl with a whisk - pieces of the eggs will remain on it), and place the eggs again in the brine for 30-60 seconds. The five-minute caviar is ready, all you have to do is dry it with napkins, grease it with a small amount of oil, transfer it to an airtight container and put it in the cold. This makes it very convenient to salt a small portion of caviar.

It will be easier to cut a whole carcass into even steaks or layers if it is not completely defrosted.

Dry the washed fish with a cardboard towel, cut off the head, tail and fins. Now the pink salmon can be cut into portions. You should not make them very thick - the fish will take longer to salt.

To make a fillet, you need to carefully cut off the backbone with large side bones with a narrow knife, and then use tweezers to pull out the smaller bones. You can also cut off the bellies.

When removing the bones, you must try not to tear the fish fillet.

Next, depending on the salting method, remove or discard the skin. It is more convenient to remove it from fish that is not completely thawed - it pulls off simply like a stocking.

How to pickle pink salmon?

The freshest pink salmon can be salted where it was caught, and it can be sold chilled or, more often, frozen. If the fish was purchased in this form or was stored in the freezer, then it must be defrosted evenly in the refrigerator.

But it’s better not to wait until the end of the process and start preparing the fish while it is still tough and holds its shape, this makes it easier to remove the skin.

Usually the pink salmon in the store is already gutted, if not, then first you need to cut it along the belly and pull out the insides and separate the head.

Further cutting depends on how the pink salmon will be salted: with or without skin.

To remove it, you need to cut the body of the fish along the back, pull out the fins, carefully cut the skin at the head end and remove it.

In the next step, it is necessary to remove the spinal bone along with the ribs, having previously made a deep incision along the middle strip of the back to the spine. All parts of the fish unsuitable for salting can be used for fish soup.

If pink salmon is salted with its skin, the fins can be cut off with scissors, having previously cleaned the scales.

Having decided how to salt pink salmon in pieces or completely, you need to pay attention to the salting time.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature: the larger the pieces and the lower the temperature, the slower the process will be.

Salt pink salmon for salmon

Salted salmon is a tasty, but expensive, delicacy product. You can salt ordinary pink salmon for salmon. The fish will be affectionate and retain the beautiful salmon color. To do this, it is better to take the fish after deep freezing, it is safer, because this recipe provides for a fast method.

Ingredients:

pink salmon – 1 pc., salt – 7 tbsp. l., sugar - 1 tbsp. l., cognac – 1 tbsp. l., vegetable oil - 1-2 tbsp. l.

How to salt pink salmon for salmon?

Fish salted in this way comes out lightly salted, tender, and quite fatty. Those who like fish with a slightly spicy taste can season it with black pepper when laying in layers.

Salt pink salmon in brine

Pink salmon can be salted in brine in a special version with spices. You can add bay leaf and peppercorns there. You can take cloves, but you need to be careful with it, because it tends to overwhelm all other odors. Add it to the brine, not just one, but a maximum of 2 pieces.

Ingredients:

pink salmon – 1 kg fillet, salt – 2 tbsp. l. without a slide, sugar - 1 tbsp. l., water - 100 ml, vegetable oil - 100 ml, dark peppercorns - 4 pcs., aromatic peppercorns - 4 pcs., laurel - 3 leaves.

How to pickle pink salmon in brine?

Salting pink salmon using the dry method

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also take a whole fillet for salting or cut it into pieces right away.

The thinnest pieces are obtained from fillet without skin. In order to ensure that the flesh does not wrinkle when cutting, you need to take a sharp and narrow knife, and also slightly freeze the product itself.

When salting the fillet completely, the cooking time must be increased by 6 hours; if the fish is salted with the skin, then in this case it is necessary to add 10-12 hours.

Ingredients:

pink salmon - 1 pc., salt - for 500 g of fish 1 tbsp. l. with a slide, sugar - for 500 g of fish 1 tbsp. l. no slide.

How to salt pink salmon using the dry method?

Salting whole pink salmon at home

For such salting, you can use narrow cotton fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . You need to take coarse salt, preferably sea salt. You can get a spicy pickling product if you use coriander seeds, dill seeds, crushed bay leaves and aromatic pepper when pickling.

All these ingredients can be mixed with salt or just one or two can be used to taste. You should not take a lot of spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

pink salmon – 1 pc., sea salt, large – 1 tbsp. l. for 500 g of fish, spices (coriander, dill seeds, allspice, bay leaf) - 5 g.

How to salt pink salmon completely at home?

How to store salted pink salmon?

Pink salmon, salted in thin pieces, can be stored for about a week, but not more than 10 days, if you pour it with vegetable oil so that it covers the fish. In this case, you can put onion rings and aromatic peppercorns in the oil; they will give a special taste.

Fish salted in brine with oil can be stored in the cold for up to 5 days.

Fish salted entirely in a piece of tissue (the structure of tissues of living organisms is studied by the science of histology) or gauze can also be stored in it for up to 10 days.

If the fish was prepared for future use in large quantities, but will not be consumed within 10 days, then it can be stored in the freezer. To do this, you must first clean it of excess salt and put it in a container.

A delicious recipe for pickling pink salmon:

How to salt pink salmon after freezing

Most people receive frozen pink salmon because they live far from sea areas. Salted pink salmon is a very tasty and necessary product that is completely easy to prepare at home.

Pink salmon meat differs in its plasticity and protein content. Due to the specific color of the meat, pink salmon was dubbed “pink salmon.” The presence of a huge amount of fatty acids in meat makes pink salmon one of the healthiest fish.

How to cook fish quickly and deliciously

The warm and elastic texture of pink salmon meat allows it to quickly absorb salt. Making pink salmon at home can take no more than 24 hours. You should start making fish immediately after defrosting it.

It is recommended to obtain fish that have no entrails and no head. The freshest pink salmon has a pink belly with an unblemished pink color, and the tail is not curved.

It should be seen that 85 grams of lightly salted pink salmon contains 10 grams of good fish oil.

Secrets of taste

Fish meat has a slight bitterness and this factor must always be taken into account during the salting process. The presence of salt will minimize bitterness, while sugar and spices will give the fish meat a subtle taste.

The following seasonings can be added to pink salmon meat:

• dill;
• parsley;
• dark pepper;
• snow white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

There are a number of options for home-salted pink salmon:

• the sugar present in the brine can give the dish a special taste;
• for making with oil, it is better to use ordinary vegetable oil;
• if during the production of pink salmon you cover it with a weight, it will begin to secrete juice;
• the introduction of sweet powder will allow you to get the most tender taste;
• For salting, only rock (large) or sea salt is suitable;
• It is better to cook pink salmon in glass, clay or plastic containers.

Curious! 100 grams of salted meat contains 19% vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A.

How to properly prepare pink salmon for salting

You need to defrost a frozen fish carcass naturally, without forcing this step. You can remove the skin of the fish before cooking, although most recipes are designed for salting with the skin.

Salted pink salmon is considered a delicacy, so the salting process must be taken very seriously. Before making it, the head, fins and bones are removed. Therefore, only the flesh of the incredibly tasty pink salmon meat can be salted. After proper cutting, you should end up with two pieces of fish meat, called fillets. Other recipes call for the smallest pieces of fish.

Manufacturing technique

As already mentioned, there are a number of methods for making salted pink salmon. Here are some of them:

• Lightly salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
• Spicy pickled pink salmon. Various spices and fragrant herbs are added to the salt solution.
• Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without adding water.
• Pink salmon salted in oil. The basis of the marinade for making pink salmon meat is vegetable oil.

Recipe for pickling pink salmon after freezing

After freezing, the texture of pink salmon meat loses some of its properties due to the formation of ice in the tissues, which slightly soften the fresh product. When cutting a carcass, you should pay attention to how easily the tissues (the structure of tissues of living organisms is studied by the science of histology) are separated from the bones. If the bones just separate from the meat, it means the carcass has been subjected to several freezing/thawing steps. Naturally, such meat will not allow you to obtain a high-quality final product. If the process of separating the bones was not so simple, and the meat is tender and elastic, then you can begin the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.

The usual recipe for making it consists of simply rubbing a salt-sugar mixture into pink salmon meat. With all this, you need to take 2 times more salt than sugar. There is no need to skimp on consistency. This means that the meat must be processed abundantly and painstakingly.

After this, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the less salted the product will be. But here it is also very important to maintain the proportions with sugar. Fish prepared using a similar technology is preserved for a short time.

Very tasty salted pink salmon at home, like salmon

The fish that we will talk about now is very healthy, tasty, and its proteins are simply absorbed by our body.

Apparently, because of this, salted pink salmon at home (very tasty, like salmon) is often served not only as a main course, but also as an appetizer. On any table, such a treat is practically in great demand, because the fishy delicacy practically melts in the mouth and shares its piquancy with the taster.

Now I will tell you how to properly salt your beloved pink salmon at home with your own hands using various methods, and I will also share the simple secrets of choosing high-quality fish. We’ll talk about all this in detail further.

How to choose good pink salmon for salting

To pickle delicious pink salmon with your own hands - a dietary and very tender product - you must first purchase a good-quality fish carcass. It’s easy to create if you literally know what to pay attention to when buying.

• In the midst of all the fish contrast, choosing the freshest, not rotten and unspoiled carcass is quite simple. Fresh pink salmon does not have a nasty smell, its eyes are not cloudy, and its gills are reddish.
• For the salting process, fresh frozen fish, also chilled, are perfect.

***It is not recommended to consume fresh fish that has not been frozen, because exposure to low temperatures can destroy all the smallest harmful organisms in raw pink salmon.

• It is also very important to take fish from proven producers. If you have any in mind, then I advise you to definitely use their services. A merchant unknown to you may turn out to be careless, and this may manifest itself in the fact that before selling, he soaks the fish in a special solution, which will increase its weight.

General principles for salting pink salmon at home

• When using frozen fish, remember: it must be defrosted correctly. This concept includes natural defrosting, and, accordingly, a complete rejection of rapid defrosting methods.

***There is no need to defrost pink salmon in the microwave or with hot water. No matter how much you are in a hurry, the fish carcass itself must recover from the cold.

• First, let it thaw in the refrigerator (transfer it from the freezer to the middle or lower shelf of the refrigerator), and then put it on a plate, where it will continue, or rather, complete the defrosting process - slowly and evenly.
• Cleaning fish from fins must be carried out with special scissors - they significantly simplify this unpleasant process.

***But the knife must be used very carefully, because there is a high risk of destroying the delicate skin of a precious representative of the salmon family.

• In principle, pink salmon should be salted specifically in a glass container. Containers made of plastic, and especially alloys, should not be used.
• It doesn’t matter what kind of salt is suitable for pickling, not counting iodized.
• Chopped fresh herbs (no matter what your taste) and aromatic chopped garlic will help to give an unusual special smell and taste to appetizing, like salmon, salted (at home) pink salmon. But apple cider vinegar and lemon juice can make it softer and more delicate.
• Store the finished salted pink salmon fish on the refrigerator shelf for a short time. There is no point in extending the shelf life of the delicacy by keeping it in the freezer.

Very tasty salted pink salmon at home, like salmon (dry salting recipe)

The first recipe that we will look at is the development of pickling without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, the reddish fish itself.

Naturally, you will have to tinker with the preparation of the reddish fish, but if you know what awaits you - a fragrant and satisfying appetizer - you can work hard.

Ingredients

• Pink salmon – 1-1.5 kg;
• Sugar – 2 tbsp. l.;
• Salt – 3 tbsp. l.

Salt pink salmon correctly and deliciously at home without marinade, step by step

Cutting up a reddish fish carcass for dry salting

• In advance, defrost the pink salmon completely (as described above), but not completely. Let the carcass remain slightly icy - this will make it easier to cut it.
• So, we clean the still slightly frozen fish of scales, then cut off the head (it is not suitable for salting, but you can create a tasty fish soup from it) and rip open the belly, removing all the entrails.
• Under running water, wash the cut, cleaned pink salmon inside and out.
• Now we make an incision on the back. The fins can be removed at this step, but if they do not bother you, you can cut them off later along with the skin.

***For those who want to salt the reddish flesh with skin, I advise you to cut off the fins not with a knife, but with scissors (as already written above).

• Using a knife and our own hands, we separate the delicious meat from the salmon family from the skin. If the skin separates from the meat, carefully cut it off. We perform this labor-intensive function on each side.
• We also cut off the tail - we don’t need it: it has quite a lot of bones and veins, so it, like the head, can be safely thrown in for cooking homemade fish soup.
• As a result, we separate the fish from the ridge. We do this only with our hands, because they feel the bones that need to be removed better than any device. At this point, the cutting of the pink salmon is completed - the beautiful tender fillet is ready for salting.

Step-by-step dry salting of pink salmon in pieces

• First, combine the indicated amount of salt and sugar in a bowl.
• We divide the fillet into pieces (but if you want to salt the fillet specifically, you can skip this step).
• Pour the sweet and salty mixture into the bottom of a glass container (for example, a food container).
• Next we place the fish pieces on it, carefully sprinkle them with the same consistency and cover them with a second layer of chopped pink salmon. Sprinkle the second layer generously with salt and sugar and cover the container tightly with a lid.
• For the day, we put the reddish fish in the refrigerator to salt (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.

This completes the traditional dry salting process. You will be able to taste your own delicacy and enjoy its unnatural smell and even more unusual taste.

How to quickly salt pink salmon steaks in a spicy-salty marinade

This culinary {instruction} is very similar to the previous one, even the salting time is the same, the only difference is that the salting method is different.

Ingredients

• Fish steaks (pink salmon) – 5 pcs.;
• Water – 0.5 l;
• Bay leaf – 3-4 pcs.;
• Salt – 2 tbsp. l.;

• Sugar – 1 tbsp. l.;
• Vegetable oil – 2-3 tbsp. l.;
• Black peppercorns – 5 pcs.

Pickling pink salmon in marinade: a quick recipe at home

• Place the prepared steaks on the bottom of the salting container (if you have whole fish and you get the steaks yourself, then see the method for cutting the carcass in the recipe above) and season them with spices.
• We make the marinade: boil water, then bring its temperature to room temperature, then mix with sugar, salt and stir until they are completely dissolved.
• Pour the prepared marinade over the pieces of fish - the liquid should completely cover them. Next, cover the glass container with a lid and place it in the refrigerator for exactly one day.
• After a day, remove the fish from the marinade, transfer it to a dry, unstained container and pour in sunflower (in our case it will be vegetable) oil to soften it slightly.

***The calorie content of salted pink salmon is not so high - only 160-170 kcal per 100 g. Such characteristics allow you to feast on your favorite product with all your heart and in such a “tasty” way enrich your own body with useful elements that are fully contained in this variety reddish fish.

From salted pink salmon you can create many delicious dishes: canapés, sandwiches, salads and many other unusual snacks. The main thing is to know how to prepare delicious salted pink salmon at home.

Since it also belongs to the salmon family, housewives often try to salt pink salmon as salmon and make it just as tasty. I have outlined recipes for pickling with marinade (brine), oil and without them (the “dry” version) - all you have to do is choose the one that is more suitable for you and try it in your own kitchen.