Gorbow Salted Salus - 3 Delicious Recipe At Home

Greetings to you, dear friends on my blog. I am very glad that you go to visit me, you are interested in and may even know something new. After all, I try to please you with new, interesting articles. Here and today we will look at the 3 main recipes, how to salute the pump so that she looks like salmon. Yes, yes, so you can do and today we will learn to this.

Moreover, the New Year holidays will soon, and without this delicious snacks, well, you can not submit a New Year's table. And it is not necessary to eat only on holidays, you can pamper yourself and on ordinary days. Especially if we really learn to salt the pump under salmon, we will strongly save. After all, just think about, in the store, a piece of salmon weighing 200 grams, costs 250-300 rubles, and freshly-frozen humpback costs 180 rubles per 1 kg. Presented the difference? And now let's imagine that by tasty fillet, you get an outdoor ear from the pink salmon, or rather from her head, tail, fins and a ridge (I will definitely consider the recipe, but in another article), and if the female will also come to you, then And red caviar. And this is quite real ... I drive ahead, I got it, or rather, I chose her myself with caviar, but I'll tell you everything later later.

After I prepared, but rather pushed the pump under salmon, I was so pleasantly surprised, I was drowned by emotions, that it was so easy to do, and after I didn't even upset a lot, because I didn't do it before. But it's better late than ever, because it seems to be said.

On the Internet, there are many recipes, how to sprinkle a hump under salmon at home. Who is that much, there is a lot of not necessary and unnecessary information. I analyzed and stopped on three recipes. I believe that these are the most basic recipes that you need to know for high-quality humpback salts. But I am also sure that after you try all three, you will stop only on one and you will use in the future only them. Personally, I have so. I liked the first recipe with my wife, but also the third in principle, nothing is not different, only the fact that there is sugar. I think that in the future I will simply alternate these two recipes.

Let us dwell in more detail on the humpback salts. For the first and third recipe, we will prepare brine, and the second will be dry, with vodka. Do not be afraid, it will not be felt at all. But for a start, it is necessary to part the pump on the fillet. As this is done, I showed at the end of the article, so to speak by a bonus. Be sure to look. So…

Let's go to the first way to sing pink salmon, or rather ...

From the title of the article it is clear that we need a low-headed humpback and so that it was juicy as salmon.

What do we know about salmon? The fact that she is from one family with a hunchback, but it is much greater. We need to compensate it. And what can compensate for, of course vegetable oil. We will use oil in the recipe and something else. We look at the composition:

Ingredients

• Pink salmon
• Water - 1 l.
• Salt - 5 tbsp. l.
• Vegetable oil - 100 ml.

Are you surprised by so much ingredients? Believe it whiter than enough for a low-headed humpback. Cut the fillet with pieces with a width of 2 cm.

Prepare a brine where we will salt meat fish. In the container, we pour 1 liter of water temperature, I pour out of the filter. I smell 5 tbsp. l. Salt. I have that, with a small slide.

Mix to completely dissolve the salt. Lower all pieces of fish and interfer 10 minutes. This is quite enough for a low-headed taste.

Personally, I was looking forward to the time until the time end and the beep sounds. Well, finally, the long-awaited signal ... Now lay out on paper towels and wipe on all sides to dry.

Next we will need a food container, the bottom of which is lubricated with vegetable oil. Lay out, down the skin, pieces are tight to each other. The first layer was finished, smeared with its oil and lay out the second, etc. all pieces. At the end, poured the remaining oil. All about everything you should get 100 ml ..

All, close the lid and remove in the fridge for 5 hours. But it seems to me that it is already literally after 2-3 hours you can eat.

The result was pleasantly shocked. Fish turned out to so much gentle and juicy that if I didn't know that it was a porch, he would never have guessed. It turned out to be a fatty, which is not peculiar to the hunchback, and this is the most important thing that we have sought, but we sought we remind you to get closer as much as possible. Probably, so I liked this recipe anymore.

Let's move on to the second recipe, with vodka ...

Gorbow Salt at home - very tasty as salmon

In this recipe, we will maximize the salty pumps to taste salmon, due to the dry ambassador. And with the help of vodka, this effect will effort. But you already know that this is not my favorite recipe. Daaa, the fish is obtained very tasty and without unnecessary, fish odors that are not characteristic of salmon, which is clearly an advantage over the first and third pickup recipe. But, personally, this is not enough for me. That is that fatty notes and not enough. If you have a similar recipe with refinement, be sure to write in the comments and we will look at it.

And now we will analyze the recipe in detail.

Ingredients

• Pink salmon
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vodka - 2 tbsp. l.

In this recipe, we will not smack the pieces of fish, leave their centimeters of 10.

In deep tank mix the salt and sugar, in the proportion, which is indicated in the menu. Add 2 tbsp. l. Vodka and mix that vodka would completely envelop the salts and sugar granules.

Fracting the resulting mixture of pink salmon from all sides and put into the container on each other.

Fracture all pieces with a mixture and fold into one container.

Now we close the lid and put in a cool place for 5 hours. The refrigerator is perfect for this.

Now it is time to wait for the humpback ready.

See how much juice gave a fish during the pickling.

Now we get a piece, already out of the brine and wipe with paper towels on dry.

For me, so the fish is very salty turned out. I already tried))) !!! I recommend putting into clean water, at least 20 minutes to remove the extra salt. So the fish will be more delicious. Cut into small pieces and serve as an independent dish or on sandwiches.

Be sure to write your opinion on this recipe. Did you like you or not. For me, the fish turned out to be delicious, but not so oily, as it should be salmon. Therefore, if you evaluate the recipe, then I will put it firm 4, because the top five, already put the first))).

But we also have one way, delicious salty humpbacks under salmon. Let's consider it, the third ...

Delicious pink salted salt in salmon brine

This recipe is very similar to the first, since Solim in the brine. But in this recipe, together with salt, we also add sugar

Ingredients

• Pink salmon
• Water - 1 l.
• Salt - 4 tbsp. l.
• Sugar - 1 tbsp. l.
• Vegetable oil - 100 ml.

The larger the pink salmon in size, the tastier it will be in salty form. Fish recommend buying in deep frost. But coming home already smoothly defrost. Smoothly means gradually and better if you will defrost in the refrigerator, but at room temperature, too, you can also. But you need to defrost not completely, but half, so you will easier to clean it and remove the skin.

Then cut the fish to the portion pieces, but not more than 2 cm. Thickness.

Prepare a brine in which we marinate the fish. To do this, in the water, the salt and sugar are divorced in the proportion, which is indicated in the menu. Stir until the complete dissolution.

We lay out all the pieces of fish in the brine and flow for 30 minutes. See do not sneak))).

In the first recipe we spilled 10 minutes, and in this - 30. There the fish turned out to be a little saline, and here? And here we will find out and compare, is it worth it to keep so long in the brine?

After time, we take all the fish from the brine and soak each piece with a paper towel. Slices of pink salmon should stay dry.

Now lay them in the food container tightly to each other and flooded with vegetable oil. 100 ml. will be sufficient.

We close the container and remove the refrigerator for 24 hours.

The next day you can use a delicious hump on your holiday table. To taste, it is very similar to salmon, and in terms of cost much costs cheaper. Try not to speak to guests, what kind of fish, and then look at their faces when they find out))).

And now, as promised, we will cut the pump.

How to part pump on the salting fillet

It does not matter what kind of fish you are going to and in what form, a whole cutter or portion slices. The first thing to do is, of course, to cut a carcass, separate the ridge from the pulp, remove the head and fins. But before starting work, be sure to scold the knives. I have them sharp as a razor, barely touch, immediately turns out. With such a knife, it's a pleasure, but you need to be very careful in order not to hurt yourself.

Before you start work, I always weigh the fish. Not because I want to know how much I was bought in the store))). I want to see how much the finished product at the exit. But although about the store is also interesting, but this time I did not compare. Have you noticed the wound on the side of the fish)? In a frozen form, she did not like her eyes.

Suggest a little back and tell me how I bought a pinkish. Naturally, they were all frozen and I tried to choose not dubed, from understandable considerations. I bought two and did not even give the value of the wound on the fish. I repeat, I watched only the integrity of the abdomen.

Having come home neatly resounding belly and saw that the milk was cut across. I could not do this for sure. And at the place of the wound - the hole, small, barely got a finger.

Immediately everything fell into place. So check the fish for caviar. Maybe in the store, and maybe even earlier. So draw conclusions if you want a fish with caviar, then buy a whole, smooth and without excess "scratches". I had such a first (I bought two), but my wife was separated, until I was at home. Here there was a caviar, weighing 100 grams, with weight of fish 1 kg. I saw her, and in which way, I will tell you in another article.

So, back to our branches, or rather the hunchback. Beluto opened, we remove everything too much. We all do not need and we throw in a bucket.

Now we remove the head, tail and fins. We divide the carcass into two parts, along the ridge and remove the ridge itself. Large bones also remove and cut off the teles.

Feds are very convenient to cut off with ordinary, kitchen scissors.

We will solit only the filleic parts, and everything else will go to the ear. Of these, it will turn out very welded, delicious uhis.

Know !!! The gills of fish are like a filter in the car, filters off all sorts of kaku. In the ear they are definitely nothing, so they need to be cut. Since cooking your ear, you will not definitely definitely, you just freeze these offal. But then, when they are in deep freezing, it will be difficult to remove the gills, so do not be lazy and do it immediately.

Personally, I did it. Again, kitchen scissors came to help me.

All with a cutting of pink salmon is over. Now we split the fillet into three parts, we have three recipes. But remove the skin, this is already deciding, I did not.