How to pickle red fish at home? Salted sockeye salmon at home Baked stuffed sockeye salmon

Red fish is an excellent food that many people like. There are many types of red fish - salmon, trout, salmon, sim, pink salmon, chum salmon, coho salmon, sockeye salmon and many others. There are even more ways and recipes for cooking salmon fish. One of the simplest, most delicious and popular recipes is the preparation of lightly salted fish. Today I will tell you two recipes, two simple ways to pickle red fish at home.

When you first see salmon fish in a section, you see its red meat, fillet, then there is no limit to surprise. That's what nature has done!

The trick is that salmon fish change skin color and meat color, depending on where the fish is located. While chum salmon or pink salmon are fattening in the sea, it is a “silver fish”, i.e. has a light silver skin color. And inside is very red bright meat. Sockeye salmon and, to a lesser extent, coho salmon are famous for their redness. Chum salmon, pink salmon, sima, as well as Atlantic salmon are somewhat paler.

As soon as the red fish enters the river to spawn, its appearance begins to acquire a dark color, the so-called. marriage attire (bright or dark stripes, spots). And fish meat, on the contrary, begins to turn pale. And quite high up the river, in the spawning area of ​​the fish, the meat loses its redness almost completely. So, red fish caught in the bays, in the area of ​​the mouths of the rivers and in their lower reaches, is considered the most valuable.

Well, let's move away from theory and go to the market to buy red fish. Yes, this is the case in the Far East, and here fresh or freshly frozen red fish of excellent quality can be bought all autumn and the first half of winter, just on the market for very modest money. Residents of other regions will have to go to the supermarket and rely on the quality of the acquired freezing.

Here, I bought a decent coho salmon and half an even larger chum salmon. So, the first way to salt red fish at home. For this method, I took a whole coho salmon and half of the chum salmon. I left the other half of the chum salmon to show you, a little lower, the second salting method.

If the fish is fresh, then a lot depends on whether it is a female and at what stage of maturity the caviar is (if the fish was sold with caviar, well, if you yourself caught a female red fish, the answer is obvious ...). If the fish is caught in the sea, near the mouth or in the lower reaches, then, most likely, caviar in the so-called. pouches. Then we carefully rip open the belly of the fish and take out the caviar. If the caviar is already quite ripe and the fish was caught shortly before spawning, then the caviar can simply be milked. We substitute the bowl and, slightly pressing down on the abdomen, we remove the caviar.

Having removed caviar or fish milk for other purposes, we continue to prepare red fish for salting. We remove the insides, cut off the head. The head will go. You can also attach the tail of the fish there. We wash the fish, wipe all the dirt, blood and water residues from the internal cavity with the help of disposable kitchen towels.

If the fish is frozen, then let it completely defrost naturally, at room temperature. If the fish is uncut, then we remove the insides and the head, as described above. If you bought an already cut fish without a head, then we simply wipe the inner cavity with towels, do not wash it.

Cut the fish with a sharp knife along the ridge. And, as it were, we unfold, open the fish. If the fish is very thick, large, then you can make several transverse cuts along the back so that it is better salted.

Prepare the mixture for salting. To do this, we need coarse kitchen salt, and granulated sugar. Usually a one-to-one ratio is used. But, if you want saltier, then you can salt 2 parts to 1 part sugar. For 4 kg of prepared fish, I took two tablespoons of salt with a medium slide and 1 tablespoon of sugar. Mix salt and sugar.

For the further salting process, we need a rather large piece of cotton fabric, for example, a piece of an old sheet, etc. (fabric, naturally clean, pre-washed).

We spread the fabric on a clean floor or a large table. We put the flattened fish on the fabric with the skin. Sprinkle evenly the surface of the fish with a mixture of salt and sugar. Sprinkle evenly, moderately.

We put the halves of the fish salted in this way back.

And tightly wrap the fish in fabric. And leave wrapped in this way for 3-5 days, depending on the size of the fish. We have big fish, so we will salt the fish for 4.5-5 days. If we salted a medium-sized sim or pink salmon, then 3 days are enough.

In the process of salting, we turn the fish from side to side 1-2 times a day. When time passes, we simply take it out of the fabric, put the fish in a bag and send it to the freezer. Fabric - in the wash, until the next portion of salting.

We take out such fish from the freezer, when necessary, let it thaw. When the fish has not yet completely thawed, cut it into thin strips. We remove the bones and fragments of the ridge. And, when the red fish is completely thawed, we use it for sandwiches, tartlets or other servings of lightly salted red fish. It turns out excellent, very simply cooked salted red fish at home.

The second method of cooking salted red fish is perhaps even simpler than the previous one.

In our case, we salt the ketu. The fish, when it has not yet completely thawed, is cut across, into pieces about 2-2.5 cm thick. For salting, we need a medium food plastic bucket with a lid. For example, a container for salted herring or other fish ...

Pour a few small pinches of salt into the bottom of the bucket. Lay down a layer of fish. The main thing is to be tighter. It all depends on the size of the cross-section of the fish and the cross-sectional area of ​​\u200b\u200bthe bucket. It can be either one piece - one layer, or 2-3 pieces of fish per layer. Sprinkle salt over the laid layer of fish, also sparingly, sprinkle 2-3 small pinches of salt evenly on the cut of the fish. Then the next layer, and so on, until the bucket is almost completely filled. The amount of salt per eye. Taste, and depending on the salinity of the resulting fish, adjust the degree of salting of the following batches.

And fill the whole bucket with sunflower oil. Press down on the fish with your hand to release air bubbles. It is necessary to ensure that the oil completely covers the fish.

We close the bucket with a lid and immediately put it in the refrigerator (we don’t keep it in the room and not in the freezer, but simply in the usual compartment of the refrigerator). After 4 days, the fish is ready to eat.

Here are two simple and extremely successful recipes for salting red fish at home. I salted chum salmon, salmon, coho salmon, sockeye salmon, pink salmon - and it always turned out great!

How to pickle salt (salmon, trout, coho salmon, sockeye salmon, salmon salmon, pink salmon) at home correctly.

General or first recipe for salting red fish:

It is necessary to thoroughly wash the fish and clean of all the insides, then soak dry with a napkin. Cut the trout or sockeye salmon, pink salmon, salmon, coho salmon, and chum salmon into portions along the ridge into portions. Now you can proceed to the salting itself.

To do this, you need to count on one kilogram of fish the following ingredients:

1 . Two tablespoons of coarse salt.

2. One tablespoon of sugar.

3. Half a tablespoon of seasoning for fish, namely for salting (preferably Avokado).

Mix all this and rub the fish inside and out with this mixture. To complete it, you need to sprinkle a few drops of lemon juice on the fish and, putting the fish in an enamel bowl, put a weight on top. We hide the fish in the refrigerator for a day or a day and a half, after which you can enjoy delicious salted fish, but after removing a layer of seasoning and juice from it.

Video how to quickly salt red fish

How to salt red salmon, salmon, trout, etc. - the second recipe:

For salting red fish, you can choose salmon, trout, coho salmon, sockeye salmon, pink salmon or chum and our useful tips. That is, basically any fish from the salmon family. But still there is a little advice - when salting chum salmon or pink salmon, they turn out to be a little hard and dryish. But trout or salmon are ideal for this. If you have pink salmon or chum salmon, then it is best to smoke them or fry them. You can salt fresh and freshly frozen fish - this does not play a special role here. Many people like to salt freshly frozen fish, as it turns out to be more tender and soft, but this, as they say, is a matter of taste. Before you start salting salmon or trout, you must first prepare all the necessary ingredients, which we will do next. Of course, you can do everything as shown in the video above.

A step-by-step guide to action on how to pickle salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon at home

The correct pickling mixture is prepared from equal proportions: coarse salt (you can take stone or first grinding), granulated sugar. For one kilogram of fish, about three or four tablespoons of this mixture are needed. Here you can add one or two teaspoons of ground black pepper, as well as ground dry herbs. You will also need allspice peas, bay leaves and your favorite seasonings. They should be taken according to taste. But still, you should not abuse them too much, otherwise you risk losing the taste of the fish itself, and this is very important.

The next step is cutting red fish.(Watch the video below) If you purchased a fish with a head and tail, then you will need to separate these parts from the fish. Throwing the tail and head is not worth it. Since you may need them to make a delicious fish soup or fish soup, but they will not be needed for salting. All fins must be cut from the remaining carcass of the fish. The carcass itself needs to be cut into the largest possible pieces, but which will have to enter your cooked dish. The secret is that large pieces are salted as they should, and moreover, you can then make beautiful cuts from them than from small pieces of fish. Fish pieces must be cut directly from the skin. Now put them on the board.

We proceed to the next stage, that is, thinning the fish. To do this, you need to prepare a large and well-sharpened knife. . It is very important that the knife is very sharp. From the side of the back, begin to cut a piece of fish, stepping back a little from the dorsal fin line, try to “open” the fish as if. With a knife, try to feel each cut line, because it is very important that you end up with pieces with a larger loin and with the least amount of bones. When you get to the spine, try to keep trying to bend the meat of red fish (this method is suitable for salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon and other fish) on the skin, thanks to this you will be able to leave unnecessary ribs at the bottom. So it is necessary to do up to the abdominal incision. Perform the same action with the other half of the fish, only here it is necessary to try to bend the spine with the ribs up. You should get two halves of the fish, or rather, a fish fillet on the skin. You should be left with a spine with ribs and some meat - you can leave it for soup, but if you are a beer lover, then it is still worth picking this part as well.

Video how to make thinning / cutting of salmon, trout and other red fish

The fish fillet is absolutely ready, now you can start laying the fish. What I would like to say at the beginning is that, surprisingly, such fish as salmon, sockeye salmon, trout, coho salmon and others have a unique property - when salted, they are very difficult, or rather impossible to spoil. In the sense that red fish, like lard, cannot be salted. Since she takes in herself exactly as much as she needs. And what is most interesting is that the amount of salt taken by her perfectly matches the taste preferences of a person. But still about salting. Take a non-metallic container (the thing is that metal can ruin the whole taste of the fish, giving it and the brine a metallic taste, therefore, in order to pickle red fish correctly at home, follow the recommendations) and pour a little pickling mixture on its bottom. Then add a few leaves of bay leaf and a couple of peas of allspice. Now, skin side down, place the first piece of fish in the bowl. Sprinkle it liberally with the pickling mixture prepared in advance, again put a few peas of allspice and two or three bay leaves.

Now you can put the second half of the fish on top, or you can put the “beer” bones (if you still decide to pickle them too). Sprinkle again with the mixture and add the bay leaf and allspice. Now that you have laid all the fish, the vessel must be closed. But if you do not have a suitable lid, you can simply cover it with a napkin on top. And the final touch - you need to put the fish in a cool place, you can in the refrigerator. If you decide to put the fish on the balcony, then make sure that the temperature is not higher than minus ten degrees. Salt and sugar have a beneficial effect on the fish, after which it should give abundant juice, that is, a characteristic brine should be obtained. But it's not worth dumping it just yet.

How much to salt the fish?

When salmon, trout, coho salmon, sockeye salmon, chum salmon or pink salmon are salted, and this is after 8-24 hours (optional), you can taste its amazing taste. But before slicing, it is necessary to remove the red fish from the container and wait until all the brine drains from it. Then you need to sweep all the seasonings. Which remained on the fish with a non-rigid brush or a simple napkin. But you do not need to rinse the fish, especially if it does not immediately go to the table. In order for the fish not to remain in the brine and on the dish, it only needs to be blotted with a napkin.

You can cut the fish into small and neat portioned pieces, lightly sprinkle lemon juice on them and put them nicely on a dish. Nearby, you can also put a few slices of thinly sliced ​​\u200b\u200blemon or sprinkle with herbs.

The fish actually turns out to be very tasty and tender, if you know how to salt fish at home correctly, the video shows a simple and quick way. Lemon and greens will give their unique taste to the fish. For greens, you can choose both dill and parsley, and cilantro, or maybe something else that you like. Salted fish with your own hands is doubly tastier and more enjoyable. And what's more, you can always surprise your guests with such a delicious and unforgettable snack. And, of course, red fish (salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon) salted at home is significantly different from salted fish bought in a store. These tastes can not even be compared. So it’s worth taking a little time and effort to then enjoy a truly unforgettable dish. Now you know how to pickle salmon, pink salmon, trout at home correctly. This delicacy is suitable both for a big celebration on the table, and for a snack in a pleasant company of friends with a glass of vodka.

We put part of the mixture in a deep bowl, and put a piece of trout skin down on top and sprinkle with salt and spices. Then sprinkle the fish with lemon juice. Put the second piece of fish on top, sprinkling it with the pickling mixture. Next, put pressure on the trout and put the dishes in a warm place for a couple of hours. As oppression, you can use a two-liter jar of water. After two hours, remove the load, close the pan with a lid and put it in the refrigerator. How long to salt red fish (trout)? The salting process lasts one to two days, depending on the thickness of the fillets. During this time, the brine will appear in the dishes until it needs to be drained. But as soon as the fish is ready, you need to remove both the liquid and the pickling mixture. And wipe the fillet itself with a napkin. Trout is ready to eat.

Several quick recipes

How to pickle trout at home tasty and fast? There are several quick recipes.

Rub the fillet pieces with salt and sugar, add dry dill and a little vodka. All ingredients are taken in small quantities. We put the fish in a container and press down with oppression for several hours. Then after two hours we send the pan to the refrigerator. After six hours, the trout is ready.

There is another recipe for quick salting. Trout must be cut into thin slices, and then put in layers in a jar pieces of fish, pepper, salt, bay leaf and olive oil. All spices and their quantity must be selected independently to taste. You can experiment with components. So, for example, you can add a lemon or an orange to a jar. The dishes are closed, shaken several times and put in a cold place for six hours. The fish is ready.

Trout can be salted in ten hours. For one kilogram of fish, you need to take three teaspoons of salt and half a glass of refined oil. We wipe the cut fish with napkins and cut into pieces. We put the slices in a bowl, salt and pour oil, mix all the components well. Next, put the pan in the refrigerator. After ten hours, the trout is ready.

Instead of an afterword

In our article, we have given the main ones. As you can see, there is nothing complicated in preparing a delicacy on your own. The main thing is to be able to choose a quality product. And then salted red fish will turn out very tender and tasty.

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with salmon because of its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content, if cooked correctly.

Fish belongs to the delicacy dietary products. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

Nutritional value of baked salmon per 100 grams

• calorie content 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g.

In cooking, the fish is not capricious, and there are a great variety of cooking methods: sockeye salmon makes a delicious balyk, a wonderful fish soup, it is salted, smoked, fried, cutlets are baked.

Whole sockeye salmon in the oven in foil with herbs and fennel

More often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are tasty and quick recipes for a festive dish - sockeye salmon can be baked entirely in the oven. The recipe is for gutted fish weighing about 2.5 kg. It is allowed to leave the head and tail outside the pan.

Ingredients

Servings: 10

• red salmon 2.5 kg
• potato 1.5 kg
• fennel 6 pcs
• lemon 2 pcs
• olive oil 2 tbsp. l.
• salt, pepper to taste
• dill, parsley, tarragon For decoration

per serving

Calories: 154 kcal

Proteins: 19.8 g

Fats: 8.2 g

Carbohydrates: 2.5 g

55 min. Video recipe Print

First, prepare the pillow - cut the unpeeled potatoes into circles, salt and put on a baking sheet. Arrange the fennel roots on top. Fennel cut into 2-4 parts. Drizzle everything with vegetable oil. The pillow is ready, you can go fish.

Clean the salmon, wash and dry. On both sides, make 6 vertical cuts 1-2 cm deep. Rub well with salt and pepper.

Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.

Thoroughly rub the sockeye salmon with this mixture, paying attention to the cuts. Coat with olive oil. Carefully arrange the fish on a bed of potatoes and fennel.

Filling for the belly - lemon, cut into circles, and a mixture of finely chopped herbs (dill, parsley and tarragon).

Load the baking sheet into the oven, preheated to maximum and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half an hour.

Sprinkle the finished dish with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for kids and people who are watching their weight.

Ingredients:

• Sockeye salmon - 1 piece;
• Salt and pepper - to taste;
• Lemon - 1 pc.

How to cook:

1. Clean and rinse the carcass well, cut into fillets or steaks.
2. Pat dry with paper towels, season with salt and pepper, if desired, and drizzle with freshly squeezed lemon juice.
3. Wrap carefully with foil so that there are no gaps or tears, and put in a preheated oven to 180 degrees.
4. Bake sockeye salmon at a temperature of 180 degrees for about half an hour.

This is a basic recipe for baking sockeye salmon, the meat is very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, and various sauces.

Baked stuffed salmon

Great, very unique recipe. Such a fish can surprise even the most demanding gourmet.

Ingredients:

• Sockeye salmon - 1 piece;
• Shrimps - 1 kg;
• Forest mushrooms - 1 kg;
• Juniper berries - 50 g;
• Garlic, salt, pepper - to taste.

Cooking:

1. Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside.
2. Peel a kilo of large shrimp. Rinse wild mushrooms and cut. Shrimps with mushrooms mix and lightly fry over high heat.
3. Add juniper berries, chopped garlic, salt, pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture into the fish.
4. Top with the sautéed mushroom and shrimp mixture. Carefully place the workpiece in a culinary envelope.
5. Bake for half an hour at a temperature of 220 degrees.

Video recipe

How to pickle sockeye salmon at home

Sockeye salmon has a good feature - it will not take more salt than required, due to its fat content. It's impossible to oversalt it.

dry salt

Ingredients:

• Sockeye salmon fillet - 1 kg;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Favorite spices - 2 tsp.

Cooking:

1. Mix thoroughly and pour part of the mixture on the bottom of the salt container.
2. Lay out a layer of the fillet and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
3. Put in the refrigerator for 2 days.

Salting in brine

1. Carefully release the caviar from the films and rinse.
2. Put it in a convenient container and pour cold brine for 1 hour.
3. After an hour, put the caviar in a colander and rinse thoroughly.
4. Home salted caviar is stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where it lives, what is useful

Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, in Alaska, in the Sea of ​​Okhotsk and on Sakhalin. It stands out among other fish of the salmon family by its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and a rich taste due to kalyanids - red crustaceans, which are the main source of its nutrition.

The meat of red fish is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has a low calorie content. Its meat contains many fatty acids and antioxidants, which have a general strengthening and rejuvenating effect on the human body as a whole. Fluorine and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.

Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.

The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.

In the process of salting, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare the fish for salting, you will need a tool:

• Culinary scissors.
• Sharp carving knife.
• Salting dishes.
• Oppression.
• Salting mix.

When salting fish, you should follow certain rules:

1. Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
2. Salting dishes. It should be glass or plastic dishes, but not metal.
3. It is better to remove fins with scissors.
4. The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
5. As a load, you can use a three-liter jar of water or a plastic bottle.

The duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.

How to salt sockeye salmon deliciously - delicious recipes

There aren't many good recipes. Most of them correspond to the salting process of other salmon species. But you can also find exclusive recipes that are characterized by an unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.

Fast Food Recipe

For this you need to prepare:

• 1 kg of sockeye salmon.
• 2 tbsp. spoons of salt.
• 1 st. a spoonful of sugar.
• Spices.

How to prepare:

1. The fish is butchered and cut into acceptable pieces.
2. Pieces of fish are laid out in cooked dishes.
3. A mixture of salt, sugar and spices is also sent here.
4. The fish is gently mixed in this composition.
5. Fish meat is put under oppression for 4 hours.
6. You can eat it after 4 hours.

Sockeye salmon in brine

What products are needed for this:

• 1 kg salmon fillet.
• Up to 9 tablespoons of salt.
• 1 liter of water.
• 200 ml sunflower oil.

Cooking method:

1. Take the carcass of the fish and butcher until you get a fillet.
2. The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
3. The mixture warms up, but not much. It may be warm, but not hot.
4. Sockeye salmon fillet lies in the brine, for about half an hour.
5. After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
6. Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry salting

This method can also be called fast and affordable. It is enough to prepare the following ingredients:

• Sockeye salmon - 1 kg.
• Salt - 4 tbsp. spoons.
• Sugar - 2 teaspoons.
• Black pepper - 1 teaspoon (optional).

How to cook:

1. The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
2. Take a paper towel and remove excess moisture.
3. Salt, sugar and pepper are taken, after which they are mixed.
4. Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
5. Somewhere, in a day, not earlier, it is believed that the fish is already cooked.

Required Ingredients:

• Sockeye salmon - 2 kg.
• 1 st. a spoonful of salt.
• 1 bulb.
• 2 lemons.
• Allspice (to taste).

Cooking technology:

1. Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
2. Juice is extracted from a lemon.
3. Onions are cut into rings or chopped.
4. Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
5. The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
6. A day later, the fish is ready to eat.

Sockeye salmon is a delicate fish that is prepared using certain rules. For example:

• For salting, it is not recommended to use salt of the "Extra" type.
• Enamelware must be intact, without cracks or chips.
• It is not recommended to add vodka to the product, as this makes the fish tough.
• After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads when a healthy diet is required. This is especially true in conditions when you need to get rid of excess weight.