How to freeze salted red fish at home
This recipe is known to every hostess - the method is suitable for salting all red fish:
- 1 tablespoon of sugar and 2 tablespoons of salt per kilogram of fish.
- 0,5 tablespoon sugar demeter, 1 tablespoon of salt, 1 tablespoon brandy for 500 grams of fish.
- 0.5 kg of salmon, 1 tablespoon of salt of a largegrind, 0.5 tablespoon sugar, 2 tablespoons soy sauce, 2 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon coriander ground.
- For 1 kg of salmon you need to take 3-4 tablespoons of salt, black pepper ground to taste, laurel leaf - 4 pcs, half a lemon for juice.
At home, you can salt any fish,most importantly, that it was freshly caught. Especially good is the caviar of home salting in a duet with rye bread. We learn how to properly salt the caviar at home, what recipe for salting caviar to use, and how to salt caviar pike, perch and perch. Simple recipes will help you to properly saline caviar and diversify your table with this delicacy.
Smoked fish. Delicious. Aromatic. Melting in the mouth. All that is needed to smoke fish at home or on a fishing trip is a smokehouse and a fire. We'll figure out how to cook smoked fish at home. We learn how to smoke fish, what kind of wood is needed for smoking, what kind of fish to smoke, how to gut and salt fish before smoking, how much to smoke fish and even how to smoke fish without smokehouse!
How delicious to bake a fish, not every mistress knows. Therefore, we have compiled the best recipes for baked fish in this article. Here and the fish baked in the oven, and the recipes of fish baked in foil, and fish baked with vegetables! How delicious the fish baked with potatoes, and the fish baked with cheese becomes an ornament of each table. Fish dishes are delicious and healthy. We hope that our recipes for baked fish will please you.
How to cook an ear, any fisherman knows. However, everyone has their own secrets of making the right tasty soup. We'll figure out how to make a delicious ear and learn the recipe for Triple Ears. It's called that because it's brewed on triple broth. First - broth from fish trivia, then the average white fish, and, finally, in the third approach a large noble fish.
We cook fish on a fire, in clay and sand, onrods and on stone, in paper and parchment. Everyone who wanted to catch everything else except the goldfish and Emelin pike, probably wondered how he would cook it. And invariably everyone remembered something such a brutal-exotic type of fish in clay, ash, on stones. well, in extreme cases in foil or parchment. It did not turn out very, as a rule, but then the wife was given the task to make a carafe in sour cream.