Rail for fish: preparation options. How to salute fish at home

Salted fish love everything without exception. But how to cook at home, not everyone knows. Meanwhile, salting fish is a fairly simple process that will master any hostess. In our article we want to talk about how to salute fish.

Features of the process

Even if you never shed fish in your life, it's not so difficult to master the process. First, the procedure itself does not differ in difficulty, and secondly, the main thing is to know the recipe for a good brine for fish. In addition, there is no need to strictly withstand the proportions. Having learned several times, you can improve any recipe, sewing it under yourself.

It is worth saying that there are several ways to salmon: in brine, dry and in Tuzluk. In this case, we are talking about sea fish. The riche need to handle stronger. It must be smoked or lying. Our article will be discussed in the wet sideline. Ruse for fish can be cold or hot. In a cold brine, the product is preparing longer, at least three days. But at the same time, the fish retains all its nutritional properties.

The hot brine for fish is good because the product is ready to use the solution to the moment. Salt concentration can be chosen based on taste and preferences. But you need to understand that than rushing brine for salting fish, the longer the storage time.

However, there are small tricks that will make a wonderful product. If you spent the fish too much, then it is necessary to hold it in milk for several hours, which can neutralize the extra salt. Fish at the same time becomes gentle and softer.

If you add to the brine acid, for example, it can be lemon, wine, tomato or vinegar, it turns out no longer salty, but pickled fish. Spices (cumin, pepper pepper, mustard, coriander, carnation, garlic, and so on) are added to the marinades. However, it is possible to pick up the fish without brine, for example in fault. But as a rule, the product is initially sued.

On the eve of the holidays, every hostess seeks to cook something tasty and special. The decoration of the table can be, for example, salmon. Solding it at home, you can save considerably. The main thing is to choose the right recipe for making red fish.

Ingredients:

• salmon (two kg),
• (five art. l.)
• sugar (two art. l.)

With ice cream, fish remove the skin, after which we rinse it in running water. Next, cut it into thin pieces. Each piece we rub the mixture for salting consisting of their salts and sugar.

Next, we fold pieces tightly to each other in the container. Close dishes and put it in the refrigerator. After eight hours, the fish is ready to use. By the way, this recipe is most in demand among the owners.

How to salute fish in brine? Recipes are very simple. For cooking you need to purchase any salmon fish: Gorbuusha, Trout, Ketu, Food and Other.

Brine for salting of red fish consists of water and salt. Moreover, its concentration may be different. Red fish is very in demand and occupies an honorable first place. It is often used as snacks for decoring holiday tables. Red fish fish can be used to prepare salads and other dishes. Preparing brines for salting fish is very simple. But the result turns out invariably beautiful. Culinary people say that it is not very convenient to salt a carcass. It takes more time. Yes, and brine for fish you need more. Therefore, it is preferable to divide a carcass into pieces, and the extra bones are generally removed.

Recipers for fish are invented quite a few. However, the highest popularity of the product is most popular. Fish is ready for an hour. It can be served on the table with butter and onions.

Red Fish: how to salute

Brine for salting of red fish is preparing quickly.

Ingredients:

• kilogram fish,
• bay leaf,
• salt (three art. l.),
• pepper pepper (7 pcs.),
• art. l. vinegar table
• bulb,
• vegetable oil (60 ml).

If you have a fresh fish, then it must be separated immediately. But the ice cream must be pre-defrosting, but not to the end. So it is easier to separate it. It is necessary to cut off the head, remove fins. Carcass divide into two parts, removing bones and ridge. As a result, we get fillets. You need to cut the knife with a knife, we do not need it. Next, the prepared fillet is cut into pieces and fold into the container.

Now that all preparatory work is performed, you can begin the preparation of brine for red fish.

In a separate vessel we pour half liters of water, and cold. We put salt in it and mix well with a spoon to complete dissolution. Brine for red fish is ready. Pour it into a container with fillet. From above, fish presses the oppression so that it does not pop up.

In the brine, we leave fillet per hour and a half at room temperature. After merge the old solution and prepare a new one. To do this, in the cup pour water and add a tablespoon of vinegar. The mixture pour fish literally for three to five minutes. After that, we drain the liquid.

Next, cut onion by half rings and add it to the fish. Pour vegetable oil, add bay leaf and pepper. Mix all the ingredients and leave another fifteen minutes. Malossal fish is ready.

It can be used for sandwiches, snacks, salads and just file a potato on the table. Options have a mass.

One more option to salmon

If the previous version can be safely called a quick, then this recipe has its own characteristics, thanks to which the fish can be stored for a long time in oil with vinegar in the refrigerator.

Ingredients:

• kilogram fish,
• salt (four art. l.),
• pepper ground and fragrant,
• bay leaf.

Prepare fish for further preparation, as in the previous recipe. Next, we take 700 ml of water, overflow it into a saucepan and put on fire. After the liquid boils, add a mixture of peppers, salt and bay leaf to it. On a slow fire, the solution should boil about five to seven minutes. After and cool the brine to room temperature. Fish fillet is shifted into a wide container or pelvis and poured it with a solution. Top cover with a lid and send a fish in a cold place at half a day. After the specified time, we take fillets, cut it with pieces and submit to the table. If you plan to store the fish, it must be poured with vegetable oil, and then pour the solution. It is preparing as follows: in the glass of water we will drag the teaspoon of vinegar. Fillet shift into hermetic container and pour from above acetic solution.

If the fish prepared in the first way can be stored for only a few days, then the second recipe allows you to prepare the product in such a way that it can stand in the cold all winter. Both options have their advantages and are in demand in different cases.

Fast salting

How to cook brine for fish? Another recipe allows the hostess very quickly to sleep fish. This option is based on the use of hot brine for fish.

Ingredients:

• fish steaks (five pieces),
• salt (three art. l.),
• litere of water,
• sugar (art. l.),
• bay leaf,
• vinegar (art. l.),
• coriander,
• pepper peas.

Steaks rinse in running water. We put a saucepan on fire and boil a liter of water. After boiling, we put sugar, coriander, salt, bay leaf and pepper. Boil the solution is about five minutes. Next, we turn off the gas. Add vinegar to the brine. Now it is necessary to wait until the solution is completely cooled. Fish steaks are folded into the container and poured with cold solid. It must be remembered that the fish is sued at least two days.

Hot smoked brine

At home, you can also prepare smoked fish. However, before cooking, the carcass must be prepared. Fish clean and wash. Small fish coat together with your head and all the courses. And larger carcasses must be stolen and remove the heads. If you have purchased a big fish, then it certainly needs to be separated. Well will be on the table to look steaks.

Ingredients:

• salt (two art. l.),
• litere of water,
• bay leaf,
• art. l. Sahara,
• under art. l. Cinnamon and mixtures of peppers,
• bulb, pins of rosemary, sage, chaybra,
• half the orange and lemon.

The brine for smoking the fish is prepared very simple. On the slab we put a saucepan with water and bring it to a boil. In a boiling liquid we put salt. Also add lemon, orange, onions and other ingredients. Marinade is preparing for five minutes. After turning off the fire and wait when the solution cools. Prepared fish fill with brine and leave it for 12 hours. In the further carcasses, we leave a couple of hours in a well-ventilated room on a draft. Next, you can smoke with a hot way. Finished fish has a spicy aroma with citrus notes.

Marinade with wine

Fragrant fish can be prepared by using marinade with white wine and soy sauce.

Ingredients:

• soy sauce (120 g),
• salt (120 g),
• lemon juice (140 g),
• garlic,
• sugar (95 g),
• two liters of fluid,
• sugar (95 g),
• dry white wine (220 g),
• by pinch of coriander, basil and mixtures of peppers.

The brine is prepared very easily. We put a saucepan with water on the stove and bring fluid to a boil. Add salt and sugar. We remove the liquid from the fire. After complete cooling, we pour soy sauce, wine, lemon juice. In Marinade, add also garlic and all spices. Fill fish with a cooked solution and leave in a cool place for 12 hours. After time, we drain the liquid and dried by fish. After you can proceed to smoke.

Piquant brine

Natural honey can be used to prepare a fish with a spicy note. It would seem that the products are not combined at all, but it is not.

Ingredients:

• vegetable oil (170 g),
• lemon juice (90 ml),
• greens,
• fish seasonings
• on a teaspoon of black pepper and salt,
• honey (110 g),
• garlic.

All ingredients mix in the container, add chopped garlic and parsley. We pour into such an unusual mixture of a carcass and send dishes in the refrigerator. Not less than ten o'clock. The resulting amount of products is designed for kilograms of carcasses. If you have more fish, then it is necessary to increase the ingredients ingredients.

Tender Fish in Red Wine

Marinades based on alcoholic beverages have long been popular among the owners. It is the wine that gives the inimitable refined notes to any dish. And marinades are no exception.

Ingredients:

• carnation (five pieces),
• water (1.5 liters),
• salt (three art. l.),
• dry wine red (190 ml),
• cumin (h. l),
• pepper fragrant (h. l.)

We bring the fluid to a boil and put salt and carnation into it, then weganize for ten minutes. Turn off the fire and wait when the water will cool. After that, you can add all other ingredients. Fish we put in the appropriate container and poured brine. She is preparing at least four hours. The recipe is distinguished by incredible simplicity. Wine gives fish meat tenderness and jucia. But the carnation creates a unique fragrance.

Kefir marinade

An unusual kefir-based recipe allows you to get juicy fish.

Ingredients:

• a glass of kefir
• mint,
• garlic,
• vegetable oil (60 g),
• salt (art. l.),
• sugar (h. l.)
• black pepper.

Marinade is preparing simply and quickly. In Kefir, add garlic, chopped greens of mint and black pepper. Pour fish with a kefir mass and pick it up for about six to eight hours.

River Fish: how to salute

Ruse for river fish does not have large fundamental differences.

Ingredients:

• two liters of water
• salt (480 g),
• black pepper,
• bay leaf.

Such a number of ingredients is given to salting three kilograms of fish. Middle-sized carcasses must be preloaded and rinsed. It is not recommended to salt the fish entirely. Carcs are placed in the container and poured brine. We certainly need to use the oppression. Brine is prepared by boiling. But they pour them fish only after full cooling. You can use the finished product only in three weeks. The recipe is suitable for Soldering Kilki, Hams, Sardines, Herring. Small fish can be spilled entirely. It is worth remembering that after cooking the product needs to be stored only in the refrigerator.

Cold marinade

With a cold way, marinate both river and marine fish. For preparation it is very important to comply with the correct proportions to avoid breeding bacteria.

Ingredients:

• onions (four pcs.),
• vinegar (380 ml),
• salt (110 g),
• sugar (190 g),
• bay leaf,
• water (580 ml),
• pepper pepper
• coriander (two hours l.),
• dill seeds.

Small fish wrapped and cleaning. My head is not necessary, but you need to remove the gills. Larger carcasses are generally recommended to cut into portion slices.

A glass of water is brought to a boil and add dill, coriander grains, pepper pepper and bay leaf. We welcome the mass of about ten minutes. Then add sugar and salt. The brine must cool. Only then vinegar is poured into it and the remaining cold water is added.

Fish fold into glass or enameled dishes. Layers shift rings onions. Top pour marinade on top. Capacity Close the lid and send it to the cold place, you can in the refrigerator. If you marinate fillets, it will be ready through the three days, but it will take at least five days to salmon carcasses. It is recommended during this time to repeatedly turn the fish so that it is evenly agreed.

Ready carcasses need to be stored in sterilized banks. In the container tightly put the fish until the top and fill everything with the same marinade. In this form, it can be stored for three to four months.

Hot marinade

Ingredients:

• three bulbs,
• the same carrot
• bay leaf,
• vinegar (180 ml),
• salt (three art. l.),
• pepper pepper
• sugar (4 art. l.)
• water (two liters).

Clean the fish and divide into pieces. After that, we rinse and dry. Carcasses collapse into the salt and remove them into the fridge for forty minutes. In the meantime, we boil water in the enameled pan. Also put onion, sliced \u200b\u200bby semirings, and slices of carrots. Liquid to negotiate no more than ten minutes. Then add sugar, vinegar, salt, bay leaf, black pepper and fish itself. After the brine with fish boils, we reduce the fire to a minimum and cook for another fifteen minutes. If necessary, remove the foam.

After cooking, the fish very gently take out a pan and expand on banks that first need to be sterilized. Capacities should be fill in total by 2/3 of the volume to pour hot marinen from above. Next, the banks are blocked by lids. And after complete cooling is placed in the refrigerator. Fish can be consumed in two days.

If you prepare ketu, tuna, then this fish can be served on the table immediately after cooling the marinade. The fact is that the meat of red fish is preparing much faster. Therefore, it does not make sense to wait long.

Instead of pre-school

As you might make sure there are quite a lot of ways to prepare a salt fish. Recipes are distinguished by the ingredients used and the timing of the finished product. Each of them has its own advantages and advantages. The choice of one or another variant depends on the existing fish. It is easiest to pose a red fish, it has the shortest deadlines of the salting, so you can start experimenting from it. In general, all sea fish is quite simple. But with river fish, it is necessary to be neat and accurately withstand the proportions.

If you like the gentle fish flesh and the smell of spices, you will certainly need to use one of the marinades given by us. A particularly interesting combination gives the use of dry white and red wine. The use of brine makes it possible to prepare a salty and delicious fish, unlike a dry ambassador. But still the choice of recipe depends on your preferences.