A great addition to any festive tablewill become a red fish. Salted red fish is a real delicacy, which it will be nice to cook yourself and surprise your loved ones. But how do we pick up the red fish so that it becomes the best treat on the table and please all the guests? First of all, when buying fish, pay attention to its freshness. It is advisable to choose the freshest fish without bones. Perfect for salting the following species: chum salmon, salmon, trout, char. Salted fish should be whole fillets, or cut into slices, slices. Do not salt with the skin, otherwise it will be difficult to cut it later.
For our method of pickling, very few ingredients will be required: 1 kg fresh trout fillets, salt, sugar, citric acid and vodka. The method of salting is not complicated, but requires attention to each stage.
Begin by cleaning the fillets from the skin andbones, and rinse it thoroughly. Slightly frozen fillets cut with a sharp knife into thin slices. For salting use a convenient deep container. When all the fillets are cut into thin strips, you can gradually put them in the tray. After laying the first layer, sprinkle the fish with all the available ingredients, sprinkle with citric acid and vodka. Do this several times until you have laid all the fish sprinkled with the ingredients.
After the container with fish you can tighten the foodfilm, but be sure to make a few toothpicks in the film to prevent the fish from suffocating. Leave the fish for 5 hours at room temperature, then for a few days, close the container with fish in the refrigerator, periodically taking it out and pouring juice from the bottom of the tray. When the juice is gradually absorbed into the fish, you can already remove the fish from the container, rinse it and put it in a dry bowl. Now, how to pick up red fish at home, you know, it only remains to please guests by serving fish with cheese, butter or olives. Sandwiches from salted fish will be an excellent snack for champagne or red wine.
There are several other wayspick up the red fish. One of them is similar to the previous, but for the marinade use a little bit other ingredients. Usually take a glass of water, about 1/3 cup of acetic essence, about 2-3 tablespoons of vegetable oil, 3 tablespoons of sugar, 2 teaspoons of salt and the same 2 teaspoons of lemon zest. The amount of ingredients for marinade is enough for 1 kg of red fish. Pieces of fish in the container (between layers it is also desirable to put rings of chopped onion, a little chopped garlic and horseradish) pour completely prepared marinade and leave the fish for 3-4 days in the refrigerator.
Many housewives, on the question of how to picklered fish, using the smallest number of ingredients, they answer very simply: salve the fish with vegetable oil. The way of pickling differs little from the previous ones. You will also need to clean the fish of bones and skin, cut it with thin plates, not more than 0.5 cm thick, put everything in a pre-prepared container, and pour everything with oil. Half a cup of vegetable oil will be enough. Do not forget, of course, about the salt. For half a cup of butter and 1 kg of fish, take about 3 teaspoons of salt.
How to pickle red fish without using marinade?Also everything is very simple! Cut pieces of sliced fillet together, wiped with salt, wrap with a paper towel or any other clean cloth, put in a tightly closed tray and set aside in the refrigerator for several days. In general, how tasty it is to salivate red fish using different methods, you already know, so I advise you to immediately start the process! Doctors recommend eating fish in various forms, as it contains important microelements for the body. Get ready and eat with pleasure!