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8 important tips
- Salt and can be chilled, and frozen pink salmon.
- Do not thaw frozen pink salmon in the microwave or warm water. It should gradually thawed in the refrigerator, but not completely. Then the pieces do not fall apart when sliced.
- After cutting a pink salmon rinse under running water and dry with paper towel.
- Salted fish in a glass, enamel or plastic containers.
- Choose salt medium or coarse.
- Do not hurry. Be sure to wait until the brine cool completely. Otherwise cooked salmon.
- As the load is easier to use a bank or a tight, well-knotted bag filled with water.
- Salted salmon kept in the refrigerator for up to 7 days.
How to pickle pink salmon "classic" way
The classic method of salting will have to spend a few days, but the result is worth it.
Ingredients:
1 salmon;
3 tablespoons of salt;
1 tablespoon sugar.
Preparation:
Remove the salmon from the head and guts.
Cut the carcass in half lengthwise and remove the bones. Mix the salt and sugar. Thoroughly rub the fish and place the resulting mixture into a wide container.
Press down the load and leave for half an hour at room temperature. Remove the load and move the container in the refrigerator for 3 days.
Turn the fish 1-2 times a day to make it better prosolilas. Remove the salmon skins finished the fish and pat with paper towels.
Like pink salmon with dill pickle
Fish get a very gentle and dill will make in its taste fresh notes.
Fish get a very gentle and dill will make in its taste fresh notes.
Ingredients:
1 salmon;
a few tablespoons of vegetable oil;
3 tablespoons of salt;
3 tablespoons sugar;
1 bunch of dill.
Preparation:
Cut the fish head, remove the entrails, skin and bones and cut the fillet into large chunks. Put them in a little deep container, properly lubricating oil.
Mix the salt, sugar and chopped dill.
Sprinkle this mixture of pink salmon and cover with cling film container. Press down the load and store in the refrigerator for 1-2 days.
How to pickle pink salmon with brandy "for salmon"
Cognac and vegetable oil will make pink salmon is very similar to salmon.
Ingredients:
1 liter water;
5 tablespoons of salt;
2 tablespoons sugar;
few peas black pepper;
1 salmon;
1 tablespoon brandy;
a few tablespoons of vegetable oil;
a little bit of ground black pepper.
Preparation:
In boiling water, add salt, sugar and pepper, mix thoroughly. While brine cools, cut the salmon in the head and clean the fish from the skin, viscera and bones. Cut the fillet into small pieces and transfer to a deep container.
The cooled brine connect with brandy and fill pink salmon for 20 minutes. Then shift the fish on the sieve to the glass with it excess liquid, and dry with a paper towel.
The bottom of a small container with a lid brush with butter. Put back the pieces of fish in a single layer, cover them with butter and sprinkle with pepper.
Repeating the layers, put into a container all the fish. Cover it with a lid and store it in the fridge for an hour.
How to pickle pink salmon with butter
Fish will moderately salty and dense enough.
Ingredients:
1 salmon;
2 dried bay leaves;
few peas black pepper;
2 tablespoons of salt;
4 tablespoons sugar;
a few tablespoons of vegetable oil.
Preparation:
Cut the salmon in the head, remove the entrails, skin and bones. Cut the fillet into small pieces.
Throw lavrushku and pepper in a small jar. Roll pieces of fish in a mixture of salts and sugar and tightly packed in a jar. Squeeze the load and leave at room temperature for 5 hours.
Then completely fill with pink salmon with vegetable oil.
Do not stir the contents of the can. Close it and store it in the fridge for a half day.
Like pink salmon in spicy pickle brine
Due spices salmon will be more fragrant.
Ingredients:
1½ liter of water;
2-3 dried bay leaves;
1 teaspoon mixture bell peppers;
6 tablespoons of salt;
3 tablespoons sugar;
1 salmon.
Preparation:
Pour boiling water lavrushku, pepper, salt and sugar, mix well to dissolve the crystals, and cool.
Cut the fish head and gutted carcass.
Cut it into large chunks and place in a jar.
I pour pink salmon ostyvshim brine, close the jar and agitate. Put in the fridge for at least a day.
How to pickle pink salmon with mustard and vinegar
Unusual ingredients make juicy fish.
Ingredients:
1 salmon;
300 ml of water;
2 tablespoons of salt;
1 tablespoon sugar;
1 tablespoon dry mustard;
1 tablespoon vinegar 9%.
Preparation:
Remove the fish head, guts, skin and bones. Cut the filet medium pieces. Pour into a small container deep room temperature water and dissolve therein the salt and sugar. Add the mustard and vinegar and stir.
Pour into the prepared mixture of pink salmon and giving some weight. Take away in the fridge for 3-5 hours.
How to pickle pink salmon in parchment
This recipe salmon salted whole. If it is cut into pieces, it will be saltier.
Ingredients:
1 salmon;
2 tablespoons of salt;
1 tablespoon sugar;
few peas black pepper;
1-2 dried bay leaves.
Preparation:
Cut the fish head and gutted carcass. Mix the salt, sugar, pepper and crumbled lavrushku. Thoroughly rub the pink salmon of the resulting mixture.
Wrap the fish in parchment. Press down solitsya load and leave at room temperature for a day.
Before use, wash the finished pink salmon water.
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