In Russia, most of the people a greater preference is given to meat than fish.So happened and the reason is not that the fish for some quality worse.She also is able to satisfy, give energy, but in addition, peerless taste in any of its manifestations, and has a huge amount of nutrients and minerals.The fish can be fried, boiled, add salt.No matter how it is prepared, everything is delicious.To describe in detail all the possible recipes will not allow the scope of this article, because it will be discussed on the salting of fish, and thus only the red.
So, how to pickle red fish?As for the fish, it may be salmon, trout, chum and so on.If the fish is frozen, at room temperature should be thawed.You should not use the microwave, it is best if the defrost will occur in vivo.While the product is thawed, you can prepare everything you need for salting: Culinary scissors, carving knife, a fish tank and oppression.The knife is better to take is not very large, and will need scissors to cut off the fins.Salt is recommended to take a coarse, it perfectly absorbs moisture, this product is best not to overdo it.Although the feature of salmon is that it is almost impossible to overdo it absorbs as much salt as you like and the result will be excellent taste.Also it can be used in pickling sugar.The ratio of salt and sugar, typically one to three, in other words, in three parts, one part of salt taken sugar.As already mentioned, to overdo the red fish is very difficult, but still need to know a calculation of the amount of a mixture of salt and sugar for a certain number of fish.So, it takes approximately one kilogram 3 teaspoons mixture, two of which - a salt, and one - sugar.Some at salting add bay leaf and garlic, you can use a special seasoning for fish.As the Bank of oppression suit filled with water.
Ambassador salmon begins its cutting.After thawing, it is rinsed with cold water, with a sharp knife cut off the head, from which, by the way, you can cook a wonderful soup.With scissors cut off the fins, the belly cut and gutted fish.After all these manipulations is recommended to rinse the fish more time to washed off all the bile.You can go directly to the salting.If the fish is large, it is cut into pieces, if not, you can add salt entirely.
now about how to pickle red fish.To this end, it is revealed, evenly sprinkle with salt.All other spices and seasonings are placed, as a rule, not in the fish, and in the vessel where it will prosalivatsya.After that, everything is covered by the oppression and left at room temperature for about 4 hours.At the end of this time, the product is removed in the refrigerator for a day, where the ambassador continues in cooler temperatures.Everything is quite simple, but there are some specific points regarding the question of how to salt salmon.What matters is the fat content of a particular type of fish.For example, chum and pink salmon are not as fatty as salmon or trout.Less fatty fish may be in the process of salting greased with olive oil.
would be better if, before the red salt fish, cut it in half along the spine.Also it is necessary to remove the spine and bones of the ribs to the maximum.
salting time depends on the size of fish.This is one of the important things that you need to know who is interested in how to pickle red fish.Weight up to kilo salted about a day if more time should be salted and more.
important to know how to pickle red fish, but it is equally important to know how to apply it to the table.The mixture was removed from the salting of fish with a brush, do not wash it with water.The brine, which was formed in the process of salting, gently removed with a napkin.Also, before serving beautifully cut pieces of fish you can sprinkle with herbs and lightly sprinkle with lemon juice.
