Thaw the fish, fillet it and dip 3 tablespoons of salt and 1 tablespoon of sugar into the mixture. Store for 2-3 days
in the refrigerator downstairs. On the third day you can eat. You can also add pepper and bay leaf to the brine. Keep
long is undesirable. Therefore, it is better to prepare small portions. If there is a lot of fish, then store it in the freezer, but not
it will be so delicious!

Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will give them worthy competition. To stay within your budget and be sure of the quality of the saltiness, you can choose the fish and cook it yourself. How to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially frying, it will lose some of its nutritional value. To preserve the maximum amount of vitamins, it is better to bake or pickle it. Salting pink salmon is a quick way to prepare fish that will decorate the table and retain its taste and nutritional properties for a long time.

• Choose a high-quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and intact fins. Frozen carcasses must have a certificate indicating the place of catch and expiration date, but the quality can be fully verified only after defrosting.
• It is better not to buy ready-made pink salmon fillets, especially in unverified places, as unscrupulous sellers soak them in phosphates to increase weight and make them look more presentable.
• It is better to defrost frozen fish on the bottom shelf of the refrigerator. Defrosting in water or water will damage the fibers and loss of nutrients.
• For pickling, you will need glass, plastic or clay dishes. A metal container exposed to salt can ruin the taste and appearance of the fish.
• The appearance of the product can be spoiled by iodized salt, so it is better to use regular rock salt.
• Due to the delicate and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
• The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
• If the fish has been salted too well and seems over-salted, you can fill it with chilled boiled water and leave for a few minutes.
• Salted fish can be stored in the refrigerator for several days. For greater preservation, the pieces must be greased with vegetable oil.

How to deliciously salt pink salmon and how to cut it correctly?

1. Wash the fish and clean the scales.
2. Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. This “waste” will make a delicious fish soup.
3. Rip open the belly and remove the entrails.
4. If there is caviar in the belly, it can also be salted.
5. You can cut the fish into any pieces you want. Removing the skin or not is also at your discretion.

Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarsely ground salt. This way the fish will be salted quickly.

Ingredients:

• pink salmon fillet – 1 kg;
• salt – 4 tablespoons;
• sugar and spices as desired.

How to pickle pink salmon at home?

1. Cut the prepared fish into large pieces and remove small bones.
2. Sprinkle the pieces with salt and place the salted meat next to each other.
3. Wrap the pieces in cotton cloth and put them in the refrigerator on a wooden board.
4. You can also place the fish wrapped in a cloth in a glass container and press it down with a jar of water or a saucepan.
5. During the night the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon to salmon

To make pink salmon fattier, the recipe uses vegetable oil. The fish prepared according to this simple recipe differs little from salmon.

• pink salmon – 1 kg;
• lemon juice – 1 tablespoon;
• salt – 2 tablespoons;
• bay leaf – 1 piece;
• sugar – 1 tablespoon;
• vegetable oil – 2 tablespoons;
• peppercorns – 10-12 pieces.

How to salt pink salmon with butter?

1. Prepare the fillet, slice it thinly and place it in a salting container.
2. Add lemon juice to the fillet and stir.
3. Sprinkle pepper, sugar, salt and chopped bay leaf on top.
4. Place the fish in the refrigerator for 24 hours, pressing it down with pressure.
5. After a day, grease the pieces with oil and try.

In the marinade

An excellent option for preparing lightly salted pink salmon at home is to use a marinade.

• pink salmon – 5 steaks;
• sugar – 1 tablespoon;
• water – 0.5 l;
• salt – 2 tablespoons;
• peppercorns – 5 pieces;
• bay leaf – 4 pieces;
• rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

1. Place the prepared steaks in a bowl and add spices.
2. To make the marinade, boil water, add salt and sugar, and cool to room temperature.
3. Pour the marinade over the fish so that it is completely submerged in water.
4. Close the container and put it in a cool place for one day.
5. Then remove pink salmon from the marinade and pour oil to soften.

After freezing, fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which certainly affected its quality. High-quality fish will not separate from the bones so easily, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

1. Prepare pink salmon for salting.
2. Mix sugar with salt and thoroughly coat the fish pieces with the mixture.
3. Place the fish in the refrigerator for 1 day.
4. A higher concentration of salt will salt the product stronger and faster. Finished fish can be stored for no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

• pink salmon fillet – 1 kg;
• orange - 2 pieces;
• salt – 2 tablespoons;
• dill - a bunch;
• sugar – 1 tablespoon.

For the sauce:

• honey – 20 g;
• mustard – 20 g;
• vinegar – 20 g;
• rast. butter – 40 g.

To submit:

• greenery;
• olives;
• lemon juice.

How to salt pink salmon with honey?

1. Prepare fish fillets and dry. Place in a suitable container with a lid, preferably glass or plastic.
2. Peel the orange and cut into rings.
3. Finely chop the dill.
4. Mix sugar and salt and grate the fish.
5. Sprinkle chopped dill on top and cover with orange slices.
6. Close the container and put it in a cool place for 1 day.
7. When the fish is salted, prepare the sauce. To do this, mix all these ingredients until smooth.
8. Cut the fish fillet into thin slices and place on a plate. Top with olives and herbs and sprinkle with lemon juice. Serve with honey mustard sauce.

To add piquancy and originality, the fish can be salted by adding coriander and mustard.

For the dish you will need:

• pink salmon – 0.8-1 kg;
• salt – 2 tablespoons;
• mustard – 3 tablespoons;
• vegetable oil – 20 g;
• sugar – 2 tablespoons;
• coriander – 1 teaspoon.

The video will show you how to salt pink salmon at home. The main actions are as follows.

1. Prepare pink salmon fillet.
2. Grind the coriander in a mortar and mix with sugar and salt.
3. Sprinkle the mixture over the fillets.
4. Mix mustard with oil.
5. Place one fillet in the container where the pink salmon will be salted and pour the sauce on top. Then put the second one and pour in the remaining sauce.
6. Close tightly and put in the refrigerator. After 6-8 hours, remove the fillets and swap places. Leave for another 10-12 hours.
7. When the fillet is ready, pat it dry with a paper towel and cut into pieces.

Salted pink salmon snacks

The question of how to salt pink salmon at home has been sorted out. Now let's look at recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.

Appetizer with cheese

An excellent replacement for already boring sandwiches. You will need the following products:

• salted pink salmon – 200 g;
• mayonnaise – 2 tablespoons;
• greenery;
• hard cheese – 100 g;
• boiled egg - 1 piece.

The step-by-step preparation is as follows.

1. Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
2. Cut the fish into thin strips.
3. Place the filling in the center of the strip and roll it into a roll.
4. Place an olive, a roll, and then another olive on a skewer so that the rolls do not unwind.
5. Place lettuce leaves and skewers on a plate and serve.

Lavash snack

This appetizer is quite easy to prepare, but looks festive, elegant and will decorate the table. To prepare, in addition to fish, you will need lavash, creamy soft cheese, dill, and mayonnaise.

The preparation is like this.

1. Cut the fish into thin pieces.
2. Finely chop the dill.
3. Grease the pita bread with cream cheese, mayonnaise, sprinkle with dill.
4. Arrange the pink salmon pieces and roll into rolls.
5. Place the finished rolls in the freezer for 15-20 minutes.
6. Cut the rolls into small pieces.

For this snack, you can use tartlets purchased at the store or prepared yourself. To make the appetizer look impressive and appetizing, you can decorate it with olives, herbs and red caviar.

• salted pink salmon – 200 g;
• cucumber – 1 medium size;
• mayonnaise or cream cheese – 80 g;
• mustard – 1 teaspoon;
• sour cream – 1 tablespoon;
• greenery.

The cooking principle is quite simple.

1. Cut the salted pink salmon into small pieces.
2. Peel the cucumber and cut into cubes the same size as the fish.
3. For the sauce, mix sour cream, mustard, mayonnaise.
4. Mix chopped pink salmon and cucumber with sauce.
5. If pink salmon is lightly salted at home, add a little salt to taste.
6. Fill the tartlets with the prepared mixture.
7. Decorate the tartlets with sprigs of herbs and place on a plate.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced housewife it will become a real culinary masterpiece. Especially if you salt it correctly.

Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to prepare red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.

Salting pink salmon at home is a quick and inexpensive method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various ways. For example, salted pink salmon can be an ingredient for sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon are an excellent way to satisfy the hunger of unexpectedly arriving guests or capricious children with poor appetite. There are also many recipes for pickling pink salmon, and all of them are simple to execute. Salting fish at home is not difficult or time consuming. You just need to buy quality fish and follow our recommendations below.

Of course, the most delicious salted pink salmon comes from fresh fish, but if you can’t buy it, then frozen will do. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the pulp of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.

To salt pink salmon, you can use either the whole fish or individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, the fish is very convenient to use for preparing snacks, for example, sandwiches. Before salting, fish must be thoroughly washed, scaled, tail, fins and head removed, gutted (if required), cut and bones removed. Rinse the prepared fish again outside and inside, dry thoroughly with paper towels and cut into portions, if necessary. The fish can be left with the skin on or removed, depending on your preference. Pink salmon can be salted in two ways - dry, which uses salt and spices, and wet, which uses various marinades and brines.

For classic dry salting, a mixture of salt and sugar is used, which is rubbed on the fish on all sides. On average, per kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and herbs such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves and fresh dill or parsley. After this, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon using the wet method, you need to fill it with brine with spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which it is better to put the salted fish in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt fish in a plastic container, glass bowl or enamel bowl. It is better to avoid metal utensils, as the fish may acquire a metallic taste.

So that you no longer have any questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.

Homemade salted pink salmon

Ingredients:
1 kg pink salmon,
2 tablespoons salt,
1 tablespoon sugar.

Preparation:
Cut the prepared fish to make two fillets. Mix sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap in plastic wrap and place in the refrigerator. After 24 hours, pink salmon is ready to eat. Before serving, pink salmon can be sprinkled with vegetable oil.

Lightly salted pink salmon

Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt,
1 teaspoon sugar,
100 ml vegetable oil,
coarse black pepper to taste,
coriander to taste.

Preparation:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Place the first layer of fish in a container, lightly grease with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.

Salted pink salmon with dill

Ingredients:
1 kg pink salmon,
3 tablespoons coarse salt,
3 tablespoons sugar,
200 g fresh dill.

Preparation:
Wash the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and thoroughly rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Place a third of the dill in a container where the fish will be salted. Place one fish fillet on top, then a layer of dill, a second fish fillet and the remaining dill. Cover the container and place a load on top, for example, a filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.

Quick salted pink salmon

Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon vinegar,
50 ml vegetable oil,
1 onion,
Bay leaf.

Preparation:
Cut the prepared fillet into pieces and place in a salting container. In a separate bowl, prepare the brine by thoroughly stirring the salt in 500 ml of water. Pour brine over the fish and put pressure on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and add a new brine of 1 glass of water and a spoon of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.

Salted pink salmon in Marinade

Ingredients:
5 pink salmon steaks,
2 tablespoons salt,
1 tablespoon sugar,
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.

Preparation:
Place the steaks in a container and add spices. To prepare the marinade, you need to boil water, then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the resulting marinade over the steaks. The water should completely cover the fish. Cover the container and put it in the refrigerator for a day, then remove the fish from the marinade, transfer it to a container and pour in vegetable oil to soften it.

We hope it is now crystal clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the simplest ingredients and get a tasty product that can be used either independently or as a component for various snacks.

With the holidays approaching, you always want to treat yourself and your loved ones to something delicious. And one of the options for a delicious holiday snack can be salted red fish. Buying it now is not difficult: in most supermarkets the selection is quite impressive. Salmon, trout, pink salmon, chum salmon are sold by weight and in vacuum packages, in the form of slices, fillets or whole carcass. There are a huge number of options to choose from. And the main thing here is to do it right. Let's talk today about how to choose the right salted red fish, whether it is possible to salt it at home and how to store salted trout, salmon or pink salmon so as not to get food poisoning.

The benefits of red fish are beyond doubt. This food product is rich in omega-3 acid, which helps reduce stress, improve mood, increase vascular elasticity and improve blood circulation. Salmon contains a huge amount of vitamins, including vitamins A, B, and PP. When eating red fish, the body's metabolism is restored, muscle tissue is strengthened and inflammation in arthritis is relieved.

The most beneficial substances are found in fresh red fish. Freezing and heat treatment destroys quite a large part of them, but salting, on the contrary, helps preserve maximum nutritional value.

Types of red fish

There are many types of red fish that are popular among gourmets. Let's look at the main ones.

• The most popular is salmon. It is quite large in size, which is why it is so valued. Its meat is quite fatty and has a pink color with lightish veins.
• Trout looks little different from salmon, but its meat is less fatty. This fish goes well with most heavy foods.
• Pink salmon has soft pink flesh that is much lighter than that of salmon and trout. This is a very low-fat fish, which is very good to use for salting at home.
• Sockeye salmon also has red flesh, but it is much brighter and richer than that of other fish of the salmon family. This fish tastes very tender and juicy. It goes well with products that cannot overpower its specific taste.

Each type of red fish is perfect for both salting and heat treatment. Therefore, which fish to choose depends solely on personal taste preferences, because there are as many opinions as there are people. The only thing that is very important to pay attention to when purchasing it is freshness, because the quality of a home-cooked dish depends on this.

How to choose the right fish

First of all, you need to decide what type of fish you want to purchase. This can be loose salted fish, a piece of fillet or steak, or sliced ​​fish.

Lightly salted salmon or pink salmon sold by weight should be light pink in color. Dark meat indicates spoilage, while pale and grayish meat indicates that the fish was frozen before cooking. The pulp should have elasticity and not separate.

If you choose a steak, then the bones in high-quality fish should not move away from the meat, and the grayish layer between the skin and meat should be thin.

If you prefer fillet, then pay attention to the side cuts. If they are even, this indicates good quality of the fish used for salting. You should also evaluate how many white veins are visible on the piece. A narrow, stringy piece with a lot of veining means it is the tail end, which means it will be dry and lean. It is better to choose parts cut from the head side - they will be more tender and fatty.

Products in vacuum packaging must not contain air or liquid. Their presence indicates non-compliance with production technology. Thermal packaging must be hermetically sealed and contain no air. You should definitely pay attention to the expiration date written on the packaging. Also, you should not buy vacuum packaging stored on the shelves of the sales area, outside of refrigeration equipment.

If you buy fish and are going to salt it yourself, then pay attention to its appearance. Fresh fish should have a pleasant smell, the eyes should be transparent, and the skin should be shiny. The fillet should have a soft pink color and be firm.

Regardless of whether you buy salted fish or plan to salt it yourself, it is important to know the rules for storing it at home.

Storing red fish in the refrigerator

If you bought fresh fish and salted it yourself, then the best storage method would be the following. After salting, it is necessary to remove the skin from the fish, leaving only the fillet. Next, cut it into pieces and place in a glass jar in a thick layer. If desired, you can add black pepper or bay leaf. Pour vegetable oil over the slices until they are completely covered. The jar, closed with a plastic lid, should be placed in the refrigerator. You can store fish this way for 25-30 days.

There is another way to store lightly salted fish. The carcass must be wrapped in a cloth soaked in vinegar and placed in a tightly sealed bag or cling film. You can store this fish in the refrigerator for no more than 10 days.

If you purchased factory-salted fish in vacuum packaging, then it must be stored according to the indicated expiration date, but no more than 45 days at a temperature of -8 to -4 degrees and a month at a temperature of 0 +6 degrees. In addition, it is important to follow the following rules:

• If the purchased fish was stored in a store in refrigeration equipment, you should not try to store it for a long time in the freezer. Due to temperature changes and the need for subsequent defrosting, the quality of the meat will deteriorate.
• After opening the vacuum packaging, it is advisable to consume the fish within 24 hours.
• If you cannot use the fillet at one time, you need to wrap it in cling film and put it in the refrigerator. However, do not forget that the storage period should not exceed several days.

Storing fish in the freezer

To ensure maximum shelf life of fish after salting at home, you can use the freezer. Salted salmon, trout or other red fish must be cut into fairly large pieces. Next, they should be blotted with a napkin or kitchen towel to get rid of excess moisture. After this, each piece is tightly wrapped in cling film and placed in a tightly sealed bag. You can store fish packaged this way in the freezer for 6 months. However, it should be understood that the longer the fish is stored, the drier it will become.

Your brownie.