Salting fish at home. Recipes for salting red fish, river fish. Salting fish for drying, drying, smoking

Many housewives are happy to harvest not only vegetables and fruits for the winter. Some types of fish and meat lend themselves to conservation. In this article, we will explain in detail about salting fish at home. After reading our recipes and recommendations, you will know how to prepare a delicious fish appetizer for the festive table with your own hands.

If you decide to salt fish, then you should definitely know about the peculiarities of making a marinade for it. After all, not every type of fish can, in principle, be salted.

Experts advise taking into account the following nuances in the process of preparing a marinade for fish:

If you have small fish, prepare your pickle like this:

prepare enameled dishes;
cook it in a cool room;
process the fish (if it is too small, then this can be omitted);
rinse the fish under running cold water;
pour 150 g of salt into the bowl if you want the fish to be lightly salted (300 g of salt is needed if you need strong salting);
add 15 g of saltpeter to the salt (this is optional) and spices to taste (as a rule, bay leaves, pepper, cloves are added);
the fish must be laid out in a bowl with brine, and some kind of load must be placed on top of it (usually a three-liter jar filled with water or a brick is used);
after three days, the load is removed and the fish can be used for culinary purposes.

Ate at your place medium-sized fish for salting, you need to salt it in this way:

open the belly of the fish, completely gut it from the insides
salt it inside, pay special attention to the gills
place the fish in an enamel bowl, belly up, wipe with salt on all sides
put the fish in the refrigerator, take it out after 6-7 days (especially when salted river fish)

Large fish are salted in the same way as medium ones. But it needs not only to be cleaned of entrails, it needs to be cut along the back. It should be salted for 10 days in the refrigerator. It is not necessary to put a load on it.

Dry salted fish recipe

Dry salting is the most convenient way to cook fish at home. Experienced cooks recommend using this method if you want to make a preparation from sea fish. We will briefly describe for you homemade fish salting recipe living in the sea:

purchase large non-iodized salt (it should be no more than 20% of the total weight of the fish you use);
mix it with a small amount of sugar so that the fish does not release the juice, but, on the contrary, preserves it;
add spices and different types of pepper to the marinade;
process the fish: remove the head and entrails, and then wipe it from all sides with the prepared marinade;
wrap the salted fish in parchment paper and refrigerate for 3 days ( soak such fish after salting not necessary, you can immediately either use it to make a salad, or cut it on a festive table as a snack).

Most often, of all marine fish species, red fish and mackerel are salted. We will describe the features of salting such seafood in more detail:

If you want to salt red fish, then:

first gut it and rinse it well under running water (you can leave your head)
wipe the fish with the prepared marinade (according to the recipe we described above)
put it in an enamel or wooden dish, and put oppression on top of it
salting time for red fish- 3 weeks
soak the finished fish in a vinegar solution
before serving such fish to the table, pour it with sunflower oil

If you want to salt fish like mackerel, then:

clean the fish from entrails, head and bones first
cut the fish into pieces and then wipe each one in the marinade (following the recipe above)
wrap each piece of mackerel in a canvas napkin and then in parchment paper
place the fish in the freezer for 3 weeks, then serve without soaking

If you need salt the fish quickly, choose a whitefish or salmon product. They are salted for three hours, no more.

Salting fish for smoking in brine

Tuzluk is a brine formed during the salting of fish, which secretes juice under pressure, in a wooden barrel or an enamel bowl. This way salting fish is used before smoking or dried.

To prepare brine for salting fish in this way, it is necessary:

choose a suitable type of fish (sprat, roach, roach and other small fish will do);
clean it from the insides and salt (salt should be no more than 5% of the total weight of the fish);
sugar for this salting fish before smoking no need to add;
put the fish in a bowl, put oppression on top of it so that it releases juice under it;
put a container with salted fish for cold smoking in the refrigerator for two weeks (in the process, be sure to check the brine, if it becomes cloudy, it must be drained);
You can serve such fish to the table if you pour sunflower oil on top of it.

Hot salting of fish

In this way, it is convenient to pickle herring at home. It turns out appetizing, aromatic and lightly salted. To salt the fish in a hot way, it is important to observe the proportions:

put a saucepan filled with water on the fire (you need 550 ml);
add salt (one tablespoon) and sugar (teaspoon) to it;
after the brine boils, remove it from the stove and put it to cool;
when it becomes room temperature, immerse the herring peeled from entrails and husks;
Put the fish in the refrigerator for two days if you like lightly salted fish, and for 5 days if you want to achieve a strongly pronounced salty taste.

Salting fish for drying

Those who like to feast on the ram can use the recipe below. salting fish for drying:

take a wooden box, cover its bottom with salt (with a layer of about 1 cm);
put the fish peeled from the insides and husks on top of the salt and cover it with salt (it is very important that this the salt layer was the same as under the fish);
then the next layer is laid out and so on to the top;
a heavy load is placed on top of the fish (for example, bricks or heavy three-liter cans);
after 5 days, remove the fish, rinse it from salt in clean running water and put it in a dry saucepan;
fill the fish with water and leave in this state for one hour (this is necessary so that all the excess salt that the fish has absorbed comes out of the fish);
after 60 minutes, remove the fish and put it on dry towels so that it dries out and all the juice flows out of it;
Hang each fish on a string and let it dry for 10 days (the more fish, the longer it takes to dry).

Keep in mind that in the process of salting fish for drying, it is imperative to take into account the air temperature. If it's summer outside, the fish will dry out much faster.

Salting fish: photo

How to salt frozen fish?

Immediately, we note that salting of frozen fish can occur only if it is seafood. The river one is not suitable for such an ambassador. Be sure to use only coarse salt, as fine salt will only spoil the product.

What should be done:

cut the fish into pieces;
coat each fillet with vegetable oil (it is better to use olive oil for these purposes), and then roll in iodized salt (each fillet on all sides);
cut onions and garlic cloves into thin rings;
put the fish in an enamel pan with vegetables on top;
sprinkle everything with a thin layer of salt;
put a load on the fish and place it in the refrigerator for a day (the next day the fish can be used for making sandwiches).

Usually, everyone succeeds in salting the fish the first time. However, if you are unsure of your abilities or in doubt about the type of fish you have chosen, consult with experienced cooks. If you do something wrong, do not take into account the preparation time of the brine, then you risk harming your health. Eating raw fish can lead to terrible diseases of the gastrointestinal tract. Be attentive in the kitchen, cook with love. We wish that any dish, including fish, will turn out incredibly tasty and appetizing!

All about tuning cars