Sesame fish salted fish: recipe

Red fish - not a frequent guest on our tables. Yet its cost is too high for everyday life. But sometimes, everyone is ready to be generous to a piece of delicacy. Unfortunately, already salted fish is often not happy with quality or taste. Therefore, if possible, the landlady wants to buy "pure" salmon, sockeye salmon or ketu and cook it on their own. Connoisseurs are especially recommended for the salemess ambassador. At it the fish turns out gentle, but not creeping, without a taste of all unloved fish oil and very beautiful.

Tricks and subtleties

The salted ambassador of red fish requires some theoretical knowledge. Not everyone of us is an experienced fisherman. And therefore, to clean the carcass for many - hard labor. Meanwhile, the scales will go down without problems if the fish is first rubbed with vinegar and left to lie down. In order to avoid the smell of vinegar, the carcass is washed and dried, after which it is possible to start pre-treatment. And if the fish tries to "run away" from your fingers, periodically dip them into salt.

If it is possible, buy a fresh or at least cooled fish under the salting Ambassador . The frozen structure during thawing breaks down the tissue structure. Therefore, firstly, the fish absorbs a lot of salt. It is extremely difficult to grasp the moment when she is ready and not let her salty. And secondly, the pulp will be less elastic and more friable. Worrying is not only about fatty specimens: they have little water, so the carcass will not take excess salt. It can even be stored directly in brine.

When the fish salted salting is completely salted, it must be cleaned in the refrigerator. Moreover, it is advisable to smear each piece with lean oil: when it comes into contact with the air, fish oil oxidizes, losing its usefulness. A fish loses appetizing pinkness, acquiring a suspicious yellow-orange color.

A word about salt

Salting Ambassador requires only large salt. Its main goal is not to salivate or preserve the fish, but to draw water out of it. With a large salt, the dissolution rate is low, so a lot of moisture is needed - it draws it from the carcass. A small fast fish salted out, but does not extract water.

Why sugar is needed

To some housewives, the salubrious ambassador of red fish inspires suspicion that the composition of the mixture necessarily includes sugar. However, the recipe is not without reason preserved for many centuries. In valuable breeds of fish, meat is tender, inclined to lose structure. And sugar helps the carcasses to keep the density and shape, not giving them sweets.

How to take fish

Usually, a person far from the habitat of red fish, its choice is not too large. But if it is, give preference to winter and spring copies. Before spawning, their meat is more fatty, delicate and tasty.

Another delicate moment - the choice between grown and "wild" fish (again, if it is). On the one hand, salmon caught in the wild is dangerous parasites, among which helminths are not the most terrible. On the other hand, he, only grown on a fish farm, is less tasty. And in addition, to enhance the natural pink color of meat, the fish is fed with fodder with dyes, in which cadmium is present, categorically incompatible with the needs of the organism. Therefore, fishery professionals recommend choosing a "free" fish and preparing it according to special rules.

However, the townspeople rarely have to face the problem of such a choice: what is on the counter, then it is taken.

Red salted salted fish: a recipe for "wet"

There are quite a few options for picking up precious fish. You can try the version using brine. Salmon is cut into fillets and put into a large bowl. The brine is prepared; Approximate amount of salt - three tablespoons without a slide per liter. To test the strength of the brine, a raw egg drops into it - it must float. Add a spoonful of sugar, and the fillet is filled with brine. It must be completely covered with liquid. The bowl is placed in the refrigerator for two weeks; As the layer of brine is reduced, it is added. If the sample shows readiness, the fish is transferred to a storage tank and returned to the site (or eaten immediately).

Dry method

The next recipe for salted salting, on the one hand, seems more rapid. On the other - for security, you still have to endure as much.

The fillet is cut by layers, washed, but not dried. Preparing a mixture of salt and sugar in a ratio of 2: 1. Here, powdered pepper or a mixture thereof is added; The amount is not regulated, because it depends on your tastes.

The fish is stacked. The bottom piece is sprinkled with the composition from all sides. After placing on it puts a pair of leaves of the laurel. Manipulations are repeated with each layer. The load is put on the top, the structure is covered with foil - and in the cold. Two days later the layers are shifted so that the upper ones are at the bottom, and the salting ambassador continues for another day. In principle, the fish is ready. However, caring for family health requires wrapping all the plates separately and for two weeks to fold neatly into the freezer. Parasites will be exterminated, and the taste of the fish will only improve.

The Ambassador in Sakhalin

In the Far East, not one ambassador is recognized as an ambassador, which includes anything other than fish, salt and sugar. In addition, the Sakhalin insists that the fish should be severely scoured. Up to the removal of bones. Pieces are rubbed with a mixture of salt and sugar. Starting proportions of 3: 1, but can be adjusted after the first experiment. The fish is wrapped in either cheesecloth or parchment and is taken to the refrigerator. Every day the package needs to be turned over. Slightly salted salmon will be after three days, but experts advise to wait a week.

By the way, if the fish was fresh, then bundles with it for three days go to the freezer, where the lowest possible temperature is set - all for the same fight against probable parasites. Then the packets are moved to the refrigerator, and further actions correspond to the basic algorithm.

Long version

It is very interesting to have a salubrious ambassador in banks. It allows you to make only one approach to cooking and store the product almost unlimited time (albeit exclusively in the cold). In the preparatory work includes, in addition to the removal of bones, also removing the skins. And for a saline mixture, salt and sugar are joined equally. The fish with one side dips into the mixture and downwards it is placed in a sterilized or pasteurized jar. Each layer is sprinkled with quality oil. Every third is peppered with ground pepper and is decorated with a laurel leaf. If you plan to store fish for a long time, the cans are sealed. If you are going to look at them often, choose containers with a screw cap. In this case, the sample can be removed no sooner than after 10 days: because of the presence of oil, salting is slower.

Alternative option

It is considered the fastest, but it is suitable only for grown fish. Or the first three days, the salted filet is again kept in the freezer. For the salting mixture in equal parts, sugar, salt, vodka and chopped dill are combined. They say a kilo of fish is enough to take a spoonful of each ingredient, but experienced chefs recommend making a mixture with a stock, so as not to fuss in the process, finding that the composition is not enough.

Here with the fillet, too, you need to remove the skin and cut two halves (do not be smaller: there is a risk of salting). Each of them is smeared with the received mush from all sides. Plates are folded into a vessel with quite high bumps - juice will be allocated. A low-salted version will be obtained in a day. Lovers of strong millet can wait another 24 hours. Longer it is not necessary, can spoil a delicacy. When the degree of readiness satisfies you, the resulting brine is decanted from the fish, and it is retracted into a glass or enameled vessel.

I would like to say a few words about spices. Red fish has a delicate own taste, which can easily be clogged with condiments. Therefore, chefs recommend categorically refuse from ready-made sets. If you like spicy fish, you can add natural herbs (dill - an ideal option) or a little garlic. If you think this is not enough, try the spices in a small piece, so as not to tear then hair on your head and do not scold yourself for excessive culinary courage.

When the New Year begins to inexorably approach, rastrusit your egg, decide which salty ambassador you prefer, and please the loved ones with delicious fish on the table.