Salmon refers to a salmon fish and sometimes reaches an incredibly huge.
Each kind of fish has its own way of cooking, which emphasizes the dignity of all.For example, if the salmon fry, you get nothing more than fried fish.Nothing special.Therefore, think most people like to salt salmon.
Fresh salmon - a source of trace elements, which disappear during heat treatment or rapid thawing.Therefore, in order to make longer shelf life and thus preserve the usefulness of the fish, its cold-smoked or salted.
In order to pickle salmon at home, it is necessary to cut into fillets, which carefully rub salt-coating mixture.From time to time it is necessary to shift the fillets so they are more evenly prosolyatsya.Salted salmon gets special aroma and delicate flavor.Now you will learn how to pickle salmon.
Burke salmon
If you have a large bird (more than 6 kg), it is better to cut it into pieces and a half kilograms, without defrosting.At the same time the fish leave in the freezer, and some pickle.So do because half of large fish can weigh up to 4 kilograms, which means that it will have to have a whole week.Unfortunately, during the storage of salmon dries, it loses flavor and attractive appearance.
for salting salmon often take the whole or part of the fillet.So before salting salmon, its necessary to butcher.
Rinse fish in cold water, then carefully wipe cloth.Now cut off the head and gills, taking a small amount of meat.Then, armed with long and wide knife.Only with it you can make a neat fillet.
Cut fish in half along the spine, thus there is no difference, you start from the head or tail.Thus, you get 2 slices of fillet: one without the spine, the second - with him.The ridge should be cut neatly just do it carefully, because with the ridge and left the remains of the ribs, which means that you can cut yourself badly.
You get 2 fillets.Of these, (best forceps) it is necessary to remove the rib.To do this, gently palpate fingers flesh and bone defining sharply pull it out of the meat.That is absolutely necessary to remove all the edges.Once you do, the fillet is ready for salting.If you want, you can cut the belly, because it is quite fat, so, not everybody will like it.
How to marinate salmon
This can be done in three ways described below:
1. dry.When the fish and pour rubbing salt-coating mixture;
2. Wet.When it is salted fish in brine;
3. mixed.First fish rubbed with salt, and then a certain holding time in the salt solution.
The easiest and most popular way to and our hostesses - dry.But wet process is usually salted fish at the enterprises specializing on this.A mixed method is generally used very rarely, but if you want, try it.Salmon turns out just fine.
simple recipe salting
defrosted or fresh salmon cut into fillets.Wherein the skin should not be removed.From the meat fillets, sprinkle with salt (preferably sea or large).Do not know the amount of salt?The calculation like this: 4 tablespoons per kilo of fillets.
Remember that salt should not be enough, or just do not prosolitsya salmon.It is better to let it be more, because the fish is difficult to overdo, as it is quite juicy and fat, which means that the meat absorbs as much as you need.Put the two halves together fillet meat inside.Wrap everything in a clean cloth or paper towel.Then put in a pan, which is tightly closed.Now, remove the salmon in the refrigerator for about 15 hours.
Remove the fish, carefully remove the knife salt.Rinse with water salmon can not.All the fish is completely ready.You can fillet thin slices and serve.Now you know how to pickle salmon and can please her family.
