How to pickle red fish?
Unfortunately, Russians do not so often preferto eat fish. We still eat more meat. But why not please yourself with a piece of red fish on a holiday prepared with your own hands. So it's time to answer the question of how to pick up the red fish. The correct salting of red fish consists of several steps. We will dwell on them in detail.
We buy fish
Not everyone is lucky to catch salmon, sogo to the nearest supermarket or market and choose a fresh carcass of trout, salmon, pink salmon or chum salmon. How to salt the first two kinds of salmon you can find out here: "How to salt salmon?", "How to pickle the trout?".
And how to properly salivate the red fish of otherswe will tell you now. Let's stop at the ket and try to cook it at home, observing all the recommendations for pickling this delicious product.
- Do not buy split fish. Do it yourself.
- The fish should be chilled or frozen, but not thawed.
Preparing the fish for the ambassador
Becoming the happy owner of the chum salmonDefrost it if necessary. Let defrosting take place naturally. In the meantime, prepare a salt container, salt itself, scissors, a sharp knife for cutting, a cutting board and bending. The dishes should be taken plastic or enameled.
We make fish
- Cut off the head.
- Remove the scissors with the scissors.
- Cut the abdomen.
- Do not throw out milk, and even more so, caviar. Milk can be salted with carcass. But cooking caviar, this is a separate conversation.
- Make cuts on the left and right of the spine and carefully separate the bones. They are usually easily removed. Then spread the carcass into two parts.
From the preparation of the mixture for pickling. You need a large salt, which absorbs moisture and perfectly salting the carcass. On 3 parts of salt should take 1 part of sugar. You will need for 1 kilogram of chum salmon 3 tablespoons of the mixture. Important! Do not be afraid to never overdo it with salt when pickling red fish. Such a fish, like bacon, takes as much salt as needed. But to fill it with kilograms of salt, too, should not be.
In addition to salt and sugar as an additionalingredients can be added to the mixture of bay leaf, pepper, and other spices. Sometimes it is possible to taste special mixtures of peppers and herbs for fish. But, it's better not to get carried away by them, in order not to discourage the noble fishy smell and not spoil all the "gustatory moods" from the absorption of this wonderful product.
Prepared carcass stack on a uniformlayer of the mixture skinned down. Then cover it with a mixture from the top. Cover with oppression and remove to a warm place for a couple of hours, and then send for a day in the cold (preferably in the refrigerator). In a day the salted chum will show off on your table. If you have any doubts about the freshness of the carcass, it is best to leave it in the salt for up to 3 days, periodically turning and draining out the liquid, while adding a saline mixture. Definitely, do not buy fish with the smell, no matter how convinced you are in its freshness the seller. The keta is not as greasy as trout or salmon. So you can experiment with its salting, adding a little olive oil to it.
And do not forget to thoroughly rinse all instruments and dishes in hot water several times in the hot water, otherwise you risk "enjoying" specific smells. Have a nice feast!