Red fish - a trout, sockeye, coho, chum, pink, salmon.All these species are recognized delicacy.However, chum and pink salmon in pickling become rather dry.Their best hot or cold smoke method.But other after salting are surprisingly tender and tasty.You can certainly buy a bag of delicacies in store.But it is much cheaper to cook gourmet delights yourself.Today we will learn how to pickle red fish.Trout and salmon thus can be both fresh and frozen.
first carve fish.Clean, disemboweled, my.Then cut off the head, tail, fins.Of these, later released an excellent ear.But now we are not talking about a fish soup, and about how salt trout at home.We cut the carcass into large pieces.Since very little saturated with salt and lose flavor.Now we have a difficult operation to separate the fillet from the skin.
Perhaps this is the most difficult stage in the process of how the salt trout at home.We arm a large knife and hyperacute.They do we do about the cut of the dorsal fin.Picks up his left hand and the skin bulged her, and the right (where the knife) continue to carefully cut.Making his way blade under the skin, moving to the cut in the abdomen.The same operation was carried out with the other fishes sideways, with the only difference that is picked up by hand and pull the spine along with several rib bones.
Suppose you have successfully coped with profiling.Skins and bones, with meat adhering to it can be sent after a head and a tail soup set, and it is also possible to salt as a snack with beer.That's up to you.Now move on to the final phase of how to salt trout at home.It - cooking the mixture.Salt should be stone, coarse.To give affection, to add to the mandatory equal share of sugar.(There are recipes that instead put liquid honey and sprinkled with a mixture of not fish, and rubbed it) And pour the salt to flavor your favorite spices.But know this measure: Dried herbs and allspice should not overshadow the delicate flavor of the salmon.
Now utensils.It plays an important role in how the salt trout at home.Capacity (bowl or basin) should not be made of metal, that has not occurred chemical reaction of oxidation.Sypem the bottom bit of the prepared mixture for salting.On top of laid two bay leaves and pepper peas.They - the first piece of fish skin down.Liberally peppered his mixture, spread bay leaf and peppercorns.And so on.The upper layer - natural salt mixture.
That's all.Capacity camouflage cover and put in a cool (not exceeding + 10 ° C) place.It is best to fit the bottom shelf of the refrigerator.It is also recommended to cover the fish load.Many people wonder how much salt the trout?The paradox, but to spoil the salmon is practically impossible.Its meat absorbs just as much salt as needed.You can hold it a day, two, three days.But if you want to taste the salted fish, the desired effect is achieved in two hours.
