How to freeze salted pink salmon
Pink salmon - fish from the salmon family, meatwhich is distinguished by its excellent taste. The taste of pink salmon is better revealed in salting, so the question is: how to pick up pink salmon worries many housewives. The fact is that the meat of pink salmon is rather dry, especially after cooking or frying. But with salting, this defect is not felt at all.
To pickle pink salmon, you need to first choosethe very fish. Fresh fish is checked not only by the appearance of the scales. The main sign is a "clean" look and pink-red gills. Frozen fish can be checked by certificate or after defrosting.
The next stage after choosing a fish is cleaning and cutting. If the fish is frozen, then it is necessary to defrost. This stage must pass smoothly. To maintain the taste, the temperature decreases gradually.
It is best on the eve of cooking to shift pink salmonfrom the freezer to the refrigerator, and for a couple of hours before the salting leave in the kitchen. Do not thaw out under hot water or microwave. It "kills" the taste.
Even if the question is:How salting pink salmon requires an immediate response, do not resort to accelerating methods, because this will affect the quality of the fish. It is better to cook something else. The fish are sold for the most part gutted, so after defrosting it is necessary to separate the head and tail.
From the head, tail and fins, you can prepare a rich broth for soup. From it also come out delicious soup!
And the rest of the fish cut into pieces, widthapproximately one to two fingers or a couple of centimeters. Those that are thinner will be salted faster. But someone prefers solid pieces, even if they will be prepared for a long time. Half the case in order to get a recipe for salmon pink salmon, we did.
Recipes salting pink salmon at homea bunch of. Every woman has her own secret secret, thanks to which the fish can be much more delicious than the purchased one. How can this be achieved? We add our favorite spices, observe the time of pickling - these are the main tips.
Let's find out together how to salted pink salmon at home is delicious. In order to please your relatives with a variety of dishes from this fish, it is enough to know 4-5 recipes and cook them in turn.
I do not use iodized salt for pickling pink salmon!
- chopped fish;
- salt - 1.5 tbsp. spoons "without top";
- sah. sand - 1.5 tbsp. spoons "without top";
- olive oil - 2-3 tablespoons.
This is the simplest and, at the same time, the most deliciousa way of salting pink salmon. If you salt the fish for the first time, we advise you to pay attention to the fact that the pieces are approximately the same thickness, you do not need to remove the skin. The fish is cut across.
This simple recipe is also suitable for those whoabsorbed in work and does not have time or if you want to pamper your loved ones or guests with something delicious. Salt the pink salmon one day before you plan to serve it on the table. And better - a little more, then the fish will turn out more tender and tastier.
First, prepare the dishes for salting.Aluminum or metal does not fit. You can take a tray of food plastic or ceramics. Another option is enamelware, but the enamel should not be damaged. Pieces to put in one layer and sprinkle a thick layer of pre-mixed salt and sugar.
Before cleaning in the fridge, sustain a pink salmon for a couple of hours just in the kitchen. Then put on the fish is not very heavy load and put in the refrigerator for a day.
After 24 hours, wash with clean water,dry on a napkin and cover with oil and put for a while in the refrigerator. You can prepare the pink salmon in advance and store it in a small amount of butter in the refrigerator. Put the pieces in a glass jar. This method is called dry.
- fresh pink salmon - one kilogram;
- lime - 1 piece;
- salt - 1 tbsp. a spoon with a "slide";
- sugar - 1 teaspoon with a "slide";
- mustard ready - 2 tbsp. spoons.
How tasty to pick salmon?Condiments are very important. Everyone celebrates the harmony of tastes of fish and lime (or lemon). Let's try and pickle this recipe. Also, as in the previous one, we cut the pink salmon. Lime cut into thin slices immediately before cooking.
We smack the pink salmon with a thin layer of mustard and lay it downlayers. Between the layers sprinkle with a mixture of salt and sugar, and also lay thin slices of lime. In a day the delicious fish is ready. It can be lubricated with a little vegetable oil and hold for an hour or two.
And you can serve on the table, washing off excess salt andsugar and a little drying. You can cook fish without mustard, only with lime or lemon. If desired, add some greens or spices. For example, dill, which is combined with citrus fruits, will be appropriate here.
Experimenting, do not forget that spices, peppers can not be added too much. Firstly, they can not combine, and secondly - "hammer in" the taste of pink salmon.
- fresh pink salmon - 1 kilogram;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- 1 laurel. sheet;
- 1 tbsp. a spoonful of lemon juice;
- pepper black peas - 10-15 pieces;
- olive oil - 2 tablespoons.
In order to succeed salting pink salmon under the hay in the home, it is necessary to observe several conditions. Fish should choose fresh, preferably fillets. The color of pink salmon should be uniform.
Finely chop the fillets, in order for the fish to betenderer. Place the slices in a bowl in which you will salt it. There squeeze a little lemon juice and mix everything thoroughly. Sprinkle salt, sugar, pepper and laurel leaves on top.
Do not take too much laurel leaf for salting any fish, it is good only in small doses.
Put the dishes with fillets in the refrigerator for a day, pre-pressing a small load. In a day the fish can be oiled and served to the table.