If you decide to do salting fish at home, remember: you can only salt absolutely fresh fish.
We must take this very seriously, because otherwise you will greatly risk your health and your household.
It is best to buy fish in a proven place.
General principles of salting fish at home
When salting red fish at home, you should use not only salt, but also sugar: it gives a mild flavor and prevents the fish from drying out. However, sugar is also worth adding when salting any fish.
Large fishes are salted out for several days, and small ones (for example, herring or capelin) - for several hours. But still, knowledgeable people do not recommend eating salted fish right away. She should lie down and mature. That is, to get a delicious salted fish for the holiday, it is necessary to take into account not only the process of salting the fish at home, but also two or three days to ripen.
If when salting red fish at home you overdo it with salt, just rinse the fish with cool water. But this can only be done right before use! As for herring, it can be briefly placed in milk.
When salting fish at home, you can use onions, garlic, fresh and dried herbs, black and allspice, bay leaf. You can lightly marinate the fish, keeping it for a couple of hours in a slurry of mashed lemon or orange.
It is often advised to wrap the fish in a napkin. It is better to take linen for this purpose, but you can also cotton, while artificial fabrics are not suitable for salting fish at home.
Salting of red fish at home (however, and not only red) can be done both in a dry way and in brine. In the first case, the fish is rubbed or sprinkled with salt and sugar, while in the second it is poured with ready-made brine. In the second case, the dish will be ready earlier, but the taste of such fish is often somewhat uncertain. In any case, if the fish is needed urgently, it is better to fill it with brine.
Recipe 1. Salting fish (mackerel) at home in slices
Ingredients
Mackerel - 1 kg
Salt - 2 tablespoons
Sugar - 1 tablespoon
Black and allspice pepper (mixture; you can use a mixture of peppers) - medium pinch
Bay leaf - a pair of pieces
Cooking method
Rinse and clean the mackerel (do not peel off the skin!) And separate the fillet from the bone.
Grind bay leaf in any way.
Mix salt, sugar, pepper and bay leaf and grate gently with this mixture, and then pour the fillet.
Wrap the fish tightly in a napkin, then in foil or baking paper and place in the freezer for a couple of weeks. After that, you can eat the fish for food.
Recipe 2. Salting of red fish (for example, trout) at home with the whole carcass
Ingredients
Whole trout carcass (or pink salmon)
Salt - at the rate of 2 tablespoons per 1 kg of fish
Sugar - at the rate of 1 tablespoon per 1 kg of fish
Cooking method
Gut the fish and wash it. Mix salt and sugar and grate the fish inside and out well with this mixture. If there is salt with sugar, just sprinkle the mixture with fish. Wrap it in a linen cloth moistened with cold water, and then in cooking paper and put in a cool place. After a day, transfer to the freezer, and after a couple of weeks you can eat.
Recipe 3. Salting fish type herring at home
Ingredients
Medium-sized fish (e.g., herring) - 1 kg
Salt - 250 g
Black pepper peas - about 10 pieces
Cooking method
Gut the fish, and then rinse thoroughly under a stream of cold water and allow to drain, placing in a colander.
Dissolve 25 g of salt in a small amount of warm water, put also pepper, cool the solution and fill it with fish. To sustain one day at room temperature.
The next day, squeeze the fish from the brine. Place the herring in the glass or enameled bowl on the backs and cover with part of the salt, lay the second layer across the fish of the first and also fill with salt. Continue this way until the fish and salt run out.
Lay a lid or wooden circle on top of a diameter smaller than a bowl, and load on it.
Put in a cool place, where to store in the future. After a couple of days, the fish is quite ready.
Recipe 4. Salting of red fish (char) at home with the whole carcass
Ingredients
Char - 1 carcass weighing about one and a half kilograms
Salt - 3 tablespoons
Lemon - half the fruit
Mixture of peppers
Sugar - 1 tablespoon with top
Vegetable oil - an incomplete glass, can be smaller
Cooking method
Clean and free fish from fins, head and tail. Remove the spinal bone. Grate the fillet with a mixture of salt and sugar and leave for a day in a cool place (but not in the refrigerator).
The next day, cut the skin from the fillet, cut it into beautiful slices and put it in a container, alternating with thin slices of lemon and lightly sprinkling with pepper. Pour a little oil. Leave to stand in the refrigerator (ideally - 2-3 days, but it can take several hours).
Recipe 5. Salting fish dry method at home "Spicy"
Ingredients
Fish fillet (salmon, pink salmon, mackerel, etc .; steaks can be taken) - 2 kg
Coarse salt - 4 tablespoons without a slide
Garlic - 4 large cloves
Sugar - 2 tablespoons
Spicy herbs (basil, rosemary, bay leaf) - 3-4 pinches of the mixture
Cloves - 5 buds
Ground coriander - a quarter teaspoon
Cooking method
Rinse fish fillets or steaks with running cold water and shake off excess liquid. Fill the bay leaf in your fingers into powder. Chop the garlic with a knife (do not pass through the press in this case).
Mix salt, granulated sugar, coriander and herbs. Grate fish with this mixture. Squeeze the garlic and cloves. Put the fish on a linen or cotton cloth, tightly wrap. Cover with foil and let it salt out at room temperature for about 15 hours, then place in the refrigerator.
You can eat fish in two days, but it is better to put it in the freezer for another three days.
Recipe 6. Salting of red fish (salmon or trout) at home
Ingredients
Red fish - 1 kg
Vodka - 1 tablespoon
Salt, preferably large - 1 tablespoon
Shredded dill - 1 tablespoon
Sugar - 1 tablespoon
Black pepper - 3-4 peas
Cooking method
Wash the red fish well and let it drain. Remove fins, tail and head. Make an incision along the ridge.
Mix salt, vodka, sugar and dill in a small container. Grate the fish inside and out with the resulting gruel. Inside, also attach peas of pepper.
Wrap the fish in a linen large napkin or just a piece of natural fabric, tie it tightly and put under oppression for 24 hours. Then put in the refrigerator for another day.
Recipe 7. Salting of red fish at home "Fast"
Ingredients
Fish (salmon, pink salmon, etc.) weighing 1-1.2 kg
Onion - 1 piece
Salt - half a cup
Garlic - Head
Peppers mix to taste, usually 1-2 teaspoons
Sunflower or olive oil - about half a glass
Cooking method
Wash the fish, peel, divide into fillets, remove the bones with tweezers.
Cut the fillet into neat small slices. Mix salt with pepper and roll pieces of fish fillet in a mixture. Place the slices in a bowl, cover with a shallow plate and put a small load on top. Soak in this way for about an hour (oily fish can be kept in salt for an hour, drier - for about 50 minutes).
Get the fish in a colander and rinse with cold water.
Chop the onion and garlic randomly. Mix the fish slices with onions and garlic, pour over vegetable oil and let stand for 15–20 minutes. You can also put in the refrigerator for 20 minutes, when cooled, you can eat.
Recipe 8. Salting fish (herring, mackerel, etc. whole) at home
Ingredients
Herring or mackerel - one and a half kilograms
Wine is an incomplete glass
Water - about a glass and a half
Salt - 5 tablespoons without top
Onions - a pair of medium-sized onions
Spices (cloves, dried basil, coriander, allspice and black pepper, mustard seeds, bay leaf)
Sugar - 2 tablespoons
Cooking method
From water, wine and spices with salt and sugar, prepare the marinade and bring it to a boil.
Peel herring or mackerel, divide into fillets and cut into small pieces.
Cut the onion into beautiful rings and mix it with the fish. Place in a jar and pour in a chilled solution for one day. After this period, you can eat fish.
Recipe 8. Salting fish at home in 2 hours
Ingredients
Fatty fish (salmon, butterfish, halibut, etc.) - 1 kg
Salt - 2 spoons with a top
Lemon - Half
Sugar - 3 tablespoons
Freshly ground pepper - a quarter teaspoon
Vegetable oil - 10 tablespoons
Cooking method
Peel and cut the fish into beautiful, neat, thin slices. Cut lemon into thin transparent slices. Mix salt, sugar and pepper.
Put a layer of fish slices in a glass (you can also use enamelled) container, sprinkle with salt with sugar and pepper, toss a few slices of lemon.
Now lay out the second layer in the same way, and if necessary - the third one.
Cover the surface with cling film. Refrigerate for two hours, after which the dish can be eaten.
Salting fish: tricks and useful tips
If for salting fish at home you need to cut fresh fish into thin slices, it will be easier to do this if you lightly freeze it first.
If you are going to start salting fish at home, try not to defrost it beforehand. However, some culinary experts believe that frozen fish can take more salt. In any case, this can be done with oily fish: it usually does not absorb excess salt.
The dish will be even more tender if you lightly grease its skin with olive oil before salting the fish at home.
When serving, the fish can be laid out on an oval dish or herring, sprinkled with a green beam, or semicircles of onions, or chopped greens. Red fish is usually garnished with thin slices of lemon or olives.
You can roll red fish or herring fillets with rolls or roses.
