How to salt salmon. Secrets and recipes

Salmon salmon is not difficult. Therefore, this process is under the power of any hostess. How to salt salmon at home, described in this article. This fish belongs to delicacy products. Therefore, when cooking, it should turn out delicious and juicy. Usually, the salmon is salted so that it is slightly salted or lightly salted. Now go to the recipes.

Many do not dare to cook such a cheap fish on their own and buy it already in ready-made form. But now you can pick up your favorite recipe, if you learn how to salt salmon. This fish is sold fresh and frozen. Choose any of your choice. Many people prefer to take fresh-frozen fish, because it turns out to be more gentle. For salting, only three ingredients are required: sugar, salt and the salmon itself.

Let's start with the processing of fish. We will not remove scales from it. Salt the whole salmon. We cut it along the ridge. If you cut the salmon along the abdomen, we will lose precious fat, which makes the fish juicy. We remove from the fish the insides and with the help of a small spoon the blood at the ridge. For salting, head and tail do not resemble. They can be left and welded to their ear. Then we wash the fish with special care with cold boiled water. If washed with water from the tap, the shelf life of the fish is significantly reduced.

Now take two parts of a large salt and one piece of sugar. We expect that approximately one kilogram of fish takes four tablespoons of salt and about two tablespoons of sugar. We rub the carcass of fish from each side, evenly distributing the mixture over the entire surface. We put the salmon in a cellophane bag and leave it for 3-4 hours in the room. Then we transfer it to the refrigerator for 10 hours. Then the fish can already be eaten. The quality of salting depends on the amount of sugar. How to salt salmon so that it was more tender and juicy? Add a little more sugar.

You can also use spices such as pepper and bay leaf during cooking. Then we get a spicy salting fish.

Now tell you how to salt salmon slices. Many do not like eating fish that need to remove bones. Therefore, I propose a recipe for salmon salmon without bones. Take the fish and cut off her head and tail. Then remove the ridge and remove the skin. Fillet of salmon is cut into pieces about 2 centimeters wide. We put them in a container and sprinkle with salt. Now you need to fill the fish with vegetable oil and put it in a cold place for 8-10 hours. For a fillet weighing one kilogram, you need about three tablespoons of salt and about 100 grams of butter.

But the salting of fish in Scandinavian. Take the fish and cut it to get the fillets. The skin is left. Next, salt sprinkle the fish from the side where there is no skins. We put the two halves of the fish, the flesh inside and wrap it in paper. Then put it in a bag of cellophane and send it to a cold place for 10-12 hours. After that, remove excess salt and cut the fish into pieces. You can add a lemon or dill to it and serve it to the table.

How to salt salmon in an original way? We take the fish fillet and rub it with the next mixture. Mix a tablespoon of sugar, three tablespoons of a large salt, chopped very finely dill and a tablespoon of cognac, which can be replaced with vodka. Here you can add any pepper, but this is optional. We rub the fish fillets on each side, prepared with a mixture, and leave for 12 hours. After that, gently remove the mixture from the surface of the salmon and wipe it with a damp cloth. We cut the fish and serve it to the table.

Now you know how to salt salmon at home. Remember one property of a fish. It can not be over-salted. She will take just as much salt as needed. But of course, it's worth sticking to the more accurate proportions indicated in the recipes.