Do not believe it! But red fish can be salted very quick and tasty. To do this you will need a minimum of ingredients and time.
Fish salting their own will always be an ornament to any table.
option №1
2 kg of fish (salmon) required 5-6 art. major salts and spoons 1-2 tbsp. spoons of sugar. And to taste black pepper and fresh dill.
Prepare the salt-coating the mixture of salt and sugar.
With salmon still frozen, remove the skin (it is removed as a stocking) wash. Cut into thin slices.
Each piece grate salt-coating mixture and folded close to one another, in a low jar. At the request of the layers presypat fresh dill and black pepper peas.
Put 8 hours in the refrigerator, and the fish is ready. Just and trout. Personally, I do not really like fish salting and sugar, so I only use salt. But this is, as they say, a matter of taste.
variant №2
1 kg of fish require 3 hours. spoons of salt and ½ cup of sunflower oil.
Rinse the fish, remove the skin and remove the bones, to get 2 halves of pure fillet.
Thereafter, the resulting fish fillet slices cut across the thickness of 0.5 cm.
Slices folded into a bowl, season with salt and stir. Pour sunflower oil and stir again.
Transfer to a jar and refrigerate.
After 10 hours, salted fish ready to eat.
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option №3
0.5 kg of fish require 3 hours. of salt, 1 h. spoonful of sugar, vegetable oil.
Prepared fish fillets rub salt-coating mixture and keep in the refrigerator for 12 hours and no more.
Then wash, cut into pieces, put them into a jar, pour a little vegetable oil and refrigerate.
In this way, you can still add salt mackerel and anchovies.
option №4
Prepare the brine from the calculation: 0.5 liters of water - 4 tbsp. salts scoops (no slides) and 2 tbsp. honey.
Fish fillets cut into thin slices. Pour brine sliced fish and leave 40-45 minutes.
Next, dried fish wipe, brush the slices with sunflower oil and put into the refrigerator.
If you could stand an hour or two in the cold, it will be even tastier.
option №5
Prepare the salt-coating mixture of 1 tbsp. of salt, 1 tbsp. tablespoons sugar, ½ hr. Curry and spoon 2 tablespoons. tablespoons olive oil (you can and sunflower). Salmon fillet (trout, or other fish red) cut into thin slices, grease salt-coating mixture and leave for some time at room temperature.
Then put into the refrigerator.
If you need to salt the fish as soon as possible, for example, to the arrival of guests, you can put the pieces in brine thickness and width of about 2 cm, and fish is ready to eat in 2-3 hours - this time enough to apply it to the table or to use for cooking salads.
Bon Appetit!
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