October 21, 2021, 14:55:
How to pickle red fish? When grinding valuable varieties, it is possible to maintain the right proportions, to maintain the right salt time. Use the universal recipe, you are guaranteed to get juicy, soft, butter-like, lightly salted fish with a delicate dill aroma.
Subscribe to Food NUR.KZ on Facebook: Vkontakte so you do not miss the new recipes.
At first, only the sturgeon species found in the Caspian Sea were called red fish. The name was given to them for their exceptional taste, not for their color. In this case, the word “red” does not mean a hue of the flesh, but a synonym for “beautiful”, “valuable”. Today salmon (salmon, trout, pink salmon) is called red fish, the meat of which has an appetizing pink-orange color. The most delicious red fish is obtained with salmon salt, when a dry mixture of salt and spices is used for salt, and not salt water. The taste and quality of cooked salted fish depend on the right ratio of ingredients in the mixture.
Calories per serving.
1. Prepare a healing mixture
In a small bowl pour 30 g (3 tablespoons) salt և 10 g (1 tablespoon) sugar. Mix them. Chop the dill և add salt and sugar. Stir the mixture with a spoon to give the greens juice. Put the dill stems aside.
Add half a part of brandy to the acid mass, mix. You should get a mass that is consistent with wet sand.
2. Prepare the fish
Carefully remove the salmon fillet from the skin, if any. Remove the bones if necessary. Wash the fillets in cold water and dry them with paper towels. If you need to speed up the salting, you can cut a piece of fish into several small pieces. Leave the fish for a few minutes to dry completely.
3. Grind the fish
Sprinkle pepper on all sides of the prepared salmon fillet. Apply generously but gently on each side with a firming compound. Do not be afraid of excess salt. Red fish is a very fatty food և, therefore, absorbs as much salt as needed from the finished mixture.
Put the fish in the appropriate size salt container. Pour the rest of the melting mixture on the surface of the cloth.
Using a hammer, lightly chop the dill stalks and place them on the fish. Keep the salted fish in a closed container in the refrigerator, it will be ready in 12 hours. This way you can salt any red fish – trout, salmon, salmon, salmon or pink salmon.
If the fish was salted for later use, put the prepared salmon in a zippered bag. Remove the air from it և close it. Store the product in the refrigerator for up to three months. Freeze the fish before eating. To do this, move it to the common compartment of the refrigerator, due to its slow thaw, it will retain its taste and nutritional value և aroma.
Before serving, remove the dill and the rest of the healing mixture from the fish, cut the piece into thin strips and put it on the dish.
Author: Dmitry Sukhodolsky