Salted fish does not undergo heat treatment, therefore it preserves proteins, Omega-3 acids, vitamins and microelements as much as possible. All these elements are useful for the body: they are responsible for the quality of hair, nails, skin and concentration. At home, you can quickly and tasty salt fish, but if you don't know the important nuances, then there is a chance to get a tasteless fish or even get poisoned by it. Estet-portal.com will give you only proven recipes for tasty and safe salting.
- Preparing fish for salting: the main thing
- Salting methods
- How to salt fish deliciously: basic recipes
- Dry salting
- Wet Ambassador
Preparing fish for salting: the main thing
Any type of fish is suitable for salting: large and small, river and sea.
River fish is chosen fresh, sea — frozen or chilled.
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Frozen fish must be thawed in salted cold water: 1 teaspoon of salt is placed per 2 liters of water. In a similar way, the fish compensates for the moisture lost during freezing, and, thanks to salt, replenishes minerals and trace elements.
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Small varieties of fish are not butchered. Large fish should be skinned, cut into steaks or filleted.
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For a quick salting of red fish, it is recommended to remove the skin, separate the backbone and only then cut into pieces.
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Salt should be coarse, without iodine and other impurities. Sugar removes bitterness and softens the taste of fish. It is mixed with salt in proportions 1:2 or 1:3.
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Fish is cooked in glass, enamelled, metal, food-grade plastic dishes. For dry salting, wooden crates can be used.
Salting methods
There are two ways to quickly salt fish:
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filling the fish with brine — wet way;
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sprinkling with rock salt — dry salting.
If desired, you can add spices and get a spicy taste
How to salt fish deliciously: basic recipes
Dry salting
Small fish (sprat, sprat, anchovy, capelin, etc.) are suitable for quick cooking, as well as fillets red varieties.
Cooking small fish
For 1 kg of small fish you will need:
150 g salt & 50 g sugar — moderate ambassador;
250 — 300 g salt & 80 — 100 g sugar — strong ambassador.
The fish is thoroughly washed, allowed to drain and laid out in a prepared container. The bottom of the container should be covered with salt. Wooden crates can be used after covering the bottom with canvas.
The fish is laid in layers, each layer is covered with rock salt. Then it is covered with a plank on top, oppression is placed and put in a cool place. Duration of salting — from days to three.
Cooking red fish
Chum salmon, pink salmon, salmon and other varieties of red fish, if properly processed, are salted in 20-24 hours.
For 1 kg of red fish you will need:
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50 g salt;
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25 g sugar
Gut the carcass, rinse and dry with a napkin. The fish will salt faster if you remove the skin from it, separate the fillet and cut it into pieces 4-5 cm. In order to easily remove the skin, it is not necessary to clean the fish. It is only necessary to cut the fins, make a longitudinal incision along the back and a transverse one near the tail. Then grab the edge of the skin near the tail and pull it in direction towards the head. All — the fish is ready for cutting.
In a mixture of sugar and salt, roll the fish, place it tightly in a suitable container and cover it with cling film or a lid. Leave the fish for 3 hours at room temperature, then remove it into the refrigerator. After a day, the fillet is washed with running water and dried in a towel.
Wet Ambassador
The essence of this method — salting fish in brine (concentrated brine). In this way, any fish salts out faster. The cooking time depends on the size of the fish and strength of the brine.
To prepare a delicacy in 7-8 hours you need:
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1 kg of fish;
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1 l of water;
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2 st. l. refined oil;
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80 g coarse salt;
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40 g sugar.
Small fish is cooked whole, medium and large fish are cut into steaks no more than 5 cm.
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In boiling water, add sugar, coarse salt, add vegetable oil. Boil 5 minutes.
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Let the brine cool down to 30 degrees.
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Place the fish in a suitable dish, fill brine to top, close and put in refrigerator.
To give a spicy taste, spices can be added to brine: per 1 liter of water — 2 cloves, 5 peas of allspice, 1 st. l. mustard seeds, 1 tsp. l. coriander, 2 bay leaves.
Read also: Top 7 high protein foods
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