Recipes cooking fish a lot, starting withthe simplest soup and finishing with the most complicated dishes. And the fatter it is, the more delicious it is. Representatives of the family of red fish are completely out of competition. And the queen among them is the salmon. Her tender meat is fine in any form, but best of all, all the beneficial substances are retained when pickling. At home, the salmon is cooked very quickly. As a result, you get an excellent snack, which will decorate any festive table.
The more fresh it will be, the more predictableresult. This fish is not cheap. On the one hand, this indicates that the trading companies will closely monitor the high quality. But on the other hand, there is a possibility that it will be on the counter for a long time. Salmon salmon at home (as in production) is carried out without heat treatment, which only increases the need to monitor the quality of the source product.
Meat must be necessarily elastic anddense, have a pleasant aroma. Pay attention to the eyeballs. They must be clean and transparent. The skin should be shiny, and the meat is elastic and dense. If the fish meets all the claimed requirements, then it can be safely eaten.
Usually we buy a frozen carcass in the storeor steak. Now your task is to unfreeze correctly. How to do it at home? Salmon salmon will be successful only if the procedure is carried out according to all the rules. And most importantly - it's compliance with the temperature regime.
Defrost the fish in a conventional refrigerationchamber, until it is completely thawed, that is until it becomes soft to the touch. It takes a lot of time. Depending on the size of the fish and the temperature of the refrigerator, this can take up to two days. When defrosting in room conditions, the meat loses many useful substances. And if you immerse the fish in water, especially hot, then at all it will become unsuitable for pickling.
It does not matter if you bought a whole carcass or steak. It is necessary to cut it into pieces suitable for further preparation. Salmon salmon at home can be performed in several ways:
In any case, you need to separate the meat from the bones.For this, the carcass should be cut along the ridge into two halves. One will be pure meat, and the second will have a spine. Now, with a thin knife, carefully remove it and get a second fillet.
The size does not matter much.If you cook whole fillets, it will take more time. Therefore, if tomorrow is a holiday and you want to treat your relatives with delicious sandwiches, it is better to cut it with strips. So it's guaranteed to be ready in a few hours. How to do it, we now take a closer look with the photo. Salting salmon at home is not such a difficult task as it may seem. Usually, one of three methods is used for this:
The most popular recipe for pickling salmon inhome conditions is the use of a dry mixture of salt and herbs. But industrial plants usually use brine. The third method is used so rarely that it does not deserve much attention.
You need a kilogram of fillets, peeled offbones and peels. If till now you took ready salted fish in the store, now you can cook it yourself. It is only necessary to try salmon salmon at home once. Tasty and useful, after that you will regularly cook such a snack for your family.
Taste preferences are different for everyone, so there is noIt's no surprise that each landlady has her own recipe for delicious salmon salmon. At home, unlike production, you are free to experiment and each time to slightly violate technology.
On sale there are universal sets for spicy salting, but professionals recommend buying all the herbs separately and combine with each other. The following set can be called basic:
It will be necessary to rub abundantly each piece of the mixture obtained and put into the refrigerator. After three days we take out and wipe the salty mixture. Pour lemon juice and you can try.
Traditionally, the preparation of fish leavesa few days. And what about those who need it quickly? Recipes salting salmon at home allow you to adjust the time spent and prepare a snack just in time. You need a fillet, cleared of bones and skins. Then cut it in thin strips, as if you were cutting a ready-made piece into sandwiches. Then it is very convenient to get them and immediately spread on the bread.
For a kilo of fillet, take 4 tablespoonssugar and salt. You can grind them into powder, then the process will be even faster. Prepare a plastic container and wash it thoroughly. After this, sprinkle the bottom with the prepared mixture and start spreading the sliced slices close to each other. Sprinkle with salt and sugar, after which you can make a second layer. It is recommended to leave the container for several hours in the heat, after which it should be put in the refrigerator. Lovers of salted fish can try it on the same day, in 4-5 hours. Dry salting of salmon at home is so easy and fast that schoolchildren cope with this task.
Обычно им поливают рыбу уже непосредственно перед serving. But there is a recipe in which the fillet is offered to initially marinate in lemon juice. Preparation in this case is faster, and the taste is more refined. We need a whole fillet. In a similar way, we prepare the salted mixture, that is, in equal proportions we take sugar and salt.
Place in the container prepared pieces of fillets andabundantly pour them with lemon juice. After this, leave at room temperature for several hours, then abundantly pour the salty mixture and remove the container in the refrigerator. Lemon will make the meat more tender and juicy, lovers of salted fish can try it the next day.
Salmon - the fish is delicious, but quite expensive.Therefore, on weekdays you can choose another representative of this family. And the most accessible is the pink salmon. Many do not like her for the pungent smell and dried meat. But well cooked, she is very even nothing. Pickling salmon salmon at home is done in several ways.
The benefits of fish can talk endlessly.But best of all, it retains beneficial microelements and omega-3 fatty acids in saline form. The unique composition of salmon, as well as its taste qualities make this product popular in the market. But if the price seems too high to you, then try to make a pink salmon. According to the content of omega-3 fatty acids, it is somewhat inferior, but still plays an important role in human nutrition.
