I buy a red budget fish once every 2-3 months in these retail chains, I take several carcasses at once. Prices are quite reasonable from 140 rubles to 180 rubles per kilogram.
I tell you that we cook from such fish.
The cheaper the pink salmon, the worse it is in terms of quality. This is most likely frozen and gutted fish.
Advice: take such pink salmon if you want to save money and there is space in the freezer. It will go for fish soup or baking.
Doubt that something good and tasty will come out of it in the oven? Try five recipes on how to bake incredibly juicy and tender pink salmon, we collected them HERE.
From the heads of pink salmon and the tail, I cook an ear. Always differently: with rice, millet or just with potatoes.
Recently we tried Finnish fish soup at a party and that's it... sat down, as it is now fashionable to say. She's so delicious, creamy and rich!
In general, if you go to cook a delicious fish soup with pink salmon, then the recipe is HERE.
So what else?
Oh yes salad.
I do it like this: I boil half of the pink salmon (fillet), about 10-15 minutes. With onions and bay leaves.
Then the fish must be judged directly in the broth. Can be steamed or boiled in milk in a skillet.
Fry champignons and onions separately in half rings.
Put a layer of fish, a net of mayonnaise, mushrooms and mayonnaise, onions and a thick layer of mayonnaise on a flat plate. Sprinkle with dill. Salt and pepper to taste.
Refrigerate for 3-5 hours. Even better at night.
We call the salad "Monastyrsky", comes in with a bang, swept off the table in the first seconds. Checked repeatedly!
And then what to salt?
The one that is not gutted and a little more expensive. It is most often denser, thicker and has fewer bones. The carcass will weigh more than a kilogram, that's for sure.
For salting pink salmon, you can just take coarse salt, sprinkle the fillets and under oppression. Refrigerate for three days. Then rinse the salt and eat immediately.
Or to make pink salmon under the "salmon", it turns out very tender and even fatty. Recipe HERE.
So the conclusions: fish cheaper than 200 rubles definitely need to be taken, but immediately cut. For example, cut into steaks, fillets and heads with tails.
You will get several sets - for the ear, for the second and for salting.
I also make such portioned blanks from steaks and store them in the freezer.
And fillet - for salting or for delicious fish aspic. We have a lot of recipes for this dish on our channel - search and you will definitely find a suitable option.
That's all.
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