Fish day: salted pink salmon at home is very tasty for any table. Recipe for salted pink salmon “for salmon” using the dry method and in brine

Salted pink salmon is a very common, inexpensive and healthy product. It contains almost all the vitamins and useful elements: vitamin PP (nicotinic acid), which improves the activity of the gastrointestinal tract and central nervous system, vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as polyunsaturated fatty acid omega- 3. Experts recommend regularly eating pink salmon meat.

Salted pink salmon is especially good, since during cooking a significant part of the nutrients (like all red fish) disappears. Therefore, many people prefer lightly salted pink salmon – both industrially salted and home-salted.

When purchasing salted pink salmon in a store, there is a possibility of using dangerous E additives (see), the interaction of which with each other leads to the formation of a strong preservative poison - formaldehyde, however, these additives are more often found in industrially salted herring, but do not at all exclude their use in the preparation of other species of fish. In this regard It’s better to buy the fish yourself and salt it at home.

In the title of the article I mention salmon. It's not easy to increase the properties of a given recipe. I stopped buying salmon and trout completely and now I am content with only pink salmon or coho salmon. The fact is that the expensive species of fish of the salmon family (trout and salmon) sold today are quite a dangerous product, although their taste qualities are significantly superior to those of dryish pink salmon.

Salmon and trout are mainly supplied to store shelves from special salmon farms (they are also called cage salmon, which is different from salmon). It is difficult for an inexperienced buyer to distinguish wild salmon from farmed fish.

In Norway, China and Vietnam, raising salmon in a cage or on a farm is extremely common - it is a big, serious business. And where there is business, the interests and health of consumers, as a rule, are practically irrelevant. Maximum profit is the main task.

The fats of such fish are obtained from artificial food; its flesh tastes sugary and falls apart. This is not surprising - after all, the fish in the cage moves little, does not fight for survival, therefore its muscle mass is weak and even its fins are almost atrophied as unnecessary.

Artificial feed radically changes the composition of cage salmon. They add synthetic vitamins and pigments to give the fish meat a red color and antibiotics to prevent the fish from getting sick. Additives that make fish grow quickly also lead to weight gain in the person consuming it.

The dye canthaxanthin, which is added to feed, is already banned in Europe and the United States due to its accumulation in the retina of the eye and a serious condition leading to poor vision. If canthaxanthin enters the retina from the skin, then from the stomach it also has the opportunity to reach the retina. Dangerous canthaxanthin used on fish farms, as it is half the price of the natural pigment astaxanthin.

In 2006, Russia imposed a temporary ban on the sale of Norwegian farmed salmon due to the discovery of high levels of toxic heavy metals in it.

I don’t want to spend a lot of money on buying such “healthy” fish, risking harm to my body, and I decided to buy native pink salmon instead of salmon, which, due to its availability, abundance and low cost, is caught in the Far East from its native ocean expanses, and is not grown artificially in farms.

Let's finally start salting pink salmon.

How to salt pink salmon

Ingredients :

frozen pink salmon

salt

water

vegetable oil optional

Preparation:

1.Before salting, separate the fish fillet from the bones.

For salting and not only it is better to take whole fish: it is not subjected to any pre-processing and is sold entirely in the form in which it was caught. If you buy fillets, they are usually soaked in phosphates and become more porous and absorb water, which leads to weight gain.

Frozen pink salmon is taken in order to defrost it a little and remove the skin from the fish. This is done quite easily: you just need to cut off the head and lightly pick up the skin at the place of the “cut” - it is removed with a “stocking” from the frozen carcass.

In the same frozen state, the bones and spine are also easily and conveniently separated.

3. Prepare a solution for salting pink salmon. Place 4-5 tbsp in 1 liter of cooled boiled water. coarse table salt (I advise you to always use only this salt - see) and stir it well until completely dissolved.

Place pink salmon fillets in the solution and leave for 15 to 30 minutes. The holding time for pink salmon in brine depends on your taste. I like lightly salted fish and 20 minutes is enough for me, but my daughter likes slightly saltier fish, aged for 30 minutes. Although the difference in salinity is not big.

4.Afterwards, place the fillet on a paper towel or napkins, let the solution soak in a little and then place the salted pink salmon in a jar or container. adding a small amount of vegetable oil between layers.

- 600 grams of fresh frozen pink salmon,
- 600 grams of water,
- 2 tables. l. salt,
- 0.5 tables. l. granulated sugar,
- 5-6 pcs. peppercorns,
- 1-2 bay leaves,
- vegetable oil to taste.

How to cook with photos step by step

Boil the required amount of water, add spices and boil for a couple of minutes. When the water is still hot, add salt and sugar. You will get a brine, just cool it to room temperature. Stir several times, the bulk will quickly dissolve.

Place fillets of already cleaned, seedless pink salmon into cold brine. Leave to marinate in the refrigerator for 4 hours.

After which we take out the fish, wipe it carefully with napkins and cut it into slices, cutting it off as if from the skin. Throw away the skin.

Place the pieces of pink salmon on a flat surface and sprinkle with vegetable oil (store-bought and without a strong odor). I usually cover the dish with cling film and put the pink salmon in the refrigerator for another 4 hours.

After which I quickly put the tasty, soft, juicy and tender pink salmon on the table so that everyone can enjoy its wonderful taste. You can't tell it from salmon. Here we have prepared salted pink salmon for salmon in a short time. I want to note that pink salmon in oil can be stored in the refrigerator for 2 to 5 days, so if it happens that there are a few pieces of pink salmon left, just put them in a glass container, you can pour a little more oil on the bottom. At any time you can enjoy delicious fish and cook with it

Pink salmon is not a very expensive, but very useful fish in all respects. Pink salmon meat contains a whole range of microelements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve the functioning of the digestive system, brain, as well as the heart and blood vessels. If the fish is not cooked correctly, most of the components will simply disappear. Most of the nutrients remain if the pink salmon is not heat treated. In this regard, the most suitable option for preparing it is pickling.

Nowadays, most housewives do this on their own, since they can’t really rely on a purchased quality product. Very often people speak out about low-quality pink salmon purchased in stores. Basically, this is an expired fish product that can seriously affect human health.

Pink salmon meat is suitable for use in various dishes: it can be used to make soup, it can be salted, grilled, added to salads or eaten raw. Sliced red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.

The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.

To prepare you will need:

1 kg pink salmon fillet.
1.3 liters of boiled water.
5 tablespoons of salt.
Black peppercorns.

First you need to cut the fillet into suitable pieces. Then start preparing the brine. To do this, take already cooled but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.

At the next stage, these same pieces of pink salmon are carefully placed in layers in a suitable container. At the same time, each layer is watered with vegetable oil. The final stage is placing the fish in the refrigerator for about half an hour. After this time, pink salmon salted in this way can be served, along with herbs, onions and lemon.

Why not salmon, but pink salmon?

Naturally, salmon, if prepared in this way and served at the holiday table, will cause a stir, since it is tastier than pink salmon. But there is one “but” here that must always be taken into account. The thing is that salmon, as a very tasty fish, is grown artificially in some Western countries, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.

As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, it is most likely fish caught in the vast ocean, and not on some farm located in one of the American countries.

How to prepare fish for salting?

It is very important to properly prepare the fish for the salting process. It is better, of course, if it is fresh fish, but it can only be purchased in those places where they fish it. Most likely, it will be a freshly frozen carcass that needs to be thawed, and correctly. You should never force this process and allow the fish to defrost naturally in the refrigerator. It is necessary to allow all the water to drain out, after which it is cut up and washed under running water. When cleaning fish, care should be taken to ensure that there are no bones left in the meat.

Pink salmon fillet should be soft. To accurately calculate the required amount of salt, it is advisable to weigh the fillet. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well saturated with brine and seasonings.

Simple and inexpensive recipes for pickling pink salmon for salmon

There are three simplest and cheapest ways to prepare pink salmon. Despite this, pink salmon turns out tasty enough to be placed on the holiday table in the form of slices or to make classic sandwiches.

Pink salmon “for salmon”

To do this you will need a small assortment of products:

3 tablespoons salt.
The same amount of sugar.
100 ml vegetable (sunflower) oil.
1 kg pink salmon fillet.

The fish is cut into large pieces. Salt and sugar are mixed together. Take a salting dish and pour a thin layer of sugar and salt on its bottom. After this, pieces of pink salmon are placed on top of the mixture and again sprinkled with a mixture of salt and sugar.

The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, the excess mixture of salt and sugar is removed from the pieces, after which the fish is poured with vegetable oil.

Lightly salted pink salmon in brine with salmon

Product range:

Pink salmon, fillet.
Salt, 5 tablespoons.
Water, 1 liter.
Sunflower (or other) oil.

Salt dissolves in cold, clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very little of them, otherwise all the taste of the fish will be lost. If there are few of them, they will not interfere.

Pink salmon “under salmon” with lemon

Pink salmon cooked with lemon is especially popular among lovers of fish dishes. In fact, preparing such a delicacy is quite simple, even at home.

To prepare this delicious dish you will need:

Pink salmon fish – 1 kg fillet.
Salt - one tablespoon.
Sugar – one and a half tablespoons.
Ground black pepper – 1 pinch.
Vegetable oil – 100 ml.
Two lemons.

Fillet prepared from pink salmon should be cut into pieces, depending on personal preference. At the same time, you should take into account the fact that the larger the pieces, the longer they will cook. Salt, sugar and black pepper are mixed together. The pieces are thoroughly rubbed with the dry mixture on all sides. Lemons are cut into thin slices. Pieces of fish are laid out in the prepared dishes, and each piece should be topped with a slice of lemon. After this, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which the pink salmon can be served.

How to serve and eat pink salmon

Since pink salmon meat contains the entire complex of vitamins and microelements, it is advisable to consume it every day, which will lead to a balance of all vital components of the human body. For the festive table, pink salmon is served with onions and herbs, having first been cut into small pieces.

Actually, there are quite a lot of serving options. Toasts and sandwiches with red fish, decorated with parsley leaves, are widely popular, while some prefer regular cutting, so as not to mix the taste of pink salmon meat with seasonings.

How healthy is pink salmon?

Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is not prepared correctly.

Before cooking pink salmon, it is better to use some tips, for example:

It is better to buy a whole carcass of freshly caught pink salmon.
To speed up salting, it is advisable to increase the amount of sugar.
It is better to cut frozen fish into pieces before defrosting.
The fish will cook faster if you put it under pressure.
The longer the fish is in the brine, the saltier it will be, but you cannot keep it in the brine for more than 3 days.
To ensure that the pieces are evenly saturated with brine, they need to be turned regularly.
To keep the fish lightly salted, you can soak it in water and dry it.
The meatier the fillet, the easier it is to cook.

And so, on the eve of the holidays, we, willy-nilly, think about what we will put on the table. Of course, you can’t do without salads, but there are also other dishes. But what about fish? Salmon is expensive and not everyone can afford it either raw or salted. And I'm sure it will be delicious.

I recently remembered that my mother salts such wonderful pink salmon that you can’t tell it apart from salmon! As you already understand, today we will talk about exactly this. Today it is the most affordable fish that can be purchased on the market. Of course it’s better to cook it yourself. Because I recently got lazy and bought a ready-made one. I spat for a very long time afterwards! Not only was it very salty, but it was all falling apart, so it was impossible to cut it nicely!

It’s easier to choose a beautiful and fresh one. And then choose any ambassador that I offer you. Just imagine that the fish still contains caviar, what a surprise! For little money you will have a wonderful delicacy! Therefore, we go to the market for pink salmon. Let's thaw it and start cooking!

Salted pink salmon with salmon - a very tasty recipe in brine

Salting using this method is very simple. This takes very little time. After all, we do not clean it of bones and peel. If you prepare it today, tomorrow you will not only be able to taste it, but also eat it all. Although I doubt you will be able to handle a whole fish at once. Only if your guests don’t help you!

Ingredients:

Pink salmon – 1 piece;
Bay leaf – 2 pcs.;
Black peppercorns – 10 pcs.;
Allspice – 4 pcs.;
Salt – 4 tbsp. l.;
Sugar – 4 tbsp. l.

Preparation:

1. Prepare the brine. To do this, put pepper, bay leaf, salt and sugar in a saucepan. Fill with water and put on fire. Boil for a couple of minutes. Then cool to room temperature.

If the brine is hot, the fish will simply cook and not be salted!

2. First, defrost the fish. It is better to do this in a natural way, simply by putting it in the refrigerator. But usually we are short on time, so we leave it on the table at room temperature. Then we clean off the scales. Rinse under cold running water. We remove the head and tail, from which you can then cook fish soup. We cut the belly and remove the entrails. Also clean out any blood near the ridge.

3. Cut the carcass into portions. The width can be any from 1 to 2 cm. Place in a clean jar.

4. Fill with cold brine and close with a lid. Shake the container well and put it in the refrigerator for a day.

After time, if the saltiness of the fish suits you, then remove all of it from the brine. If you want it saltier, then let it still float in the water.

24 hours have passed, we'll definitely try it. You can eat it with potatoes or make a sandwich.

How to salt pink salmon for salmon at home?

I suggest trying one more method. It will take a little longer since we will be cleaning the fish. But no one will distinguish your fish from salmon. After all, it turns out one to one. Simply delicious, mmmm! This one flies away instantly. It can be served both on a holiday table and just for breakfast on a sandwich.

Ingredients:

Pink salmon – 1 piece;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Vegetable oil – 100 ml.

Preparation:

1. First, let's clean the fish. Carefully scrape off the scales with a knife. Then we cut the belly and remove the entrails. We also remove the head and tail. Divide it in half along its entire length. We need to separate the fillet from the bones. Leave the skin behind.

To make pink salmon easy to cut, do not defrost it completely. Then it will be much easier to deal with it.

2. Now let’s add the dry mixture. In a small cup, mix salt and sugar.

3. Spread cling film on the table or baking sheet and place our fillet on it. Sprinkle the halves on both sides with the mixture. You can even rub it in with your hands, but not too much.

4. Place the pieces on top of each other and wrap them in polyethylene. Leave to salt at room temperature for 24 hours. But after 12 hours you need to turn the bag over to the other side.

5. After time has passed, unwrap and cut the fillet into pieces. At the same time, we try to separate it from the peel. Place in a container whose bottom is greased with vegetable oil. When you cut everything and fold it, be sure to pour the remaining oil over the fish.

Fold the pieces with their backs up, then it will be more convenient to take them.

Let's put the container in the refrigerator to brew for a few hours, and then you can eat.

I also suggest watching a video in which the author also salts pink salmon using dry salting. Only there is a slightly different sequence of actions. I haven’t tried this, but I will definitely do it with the next fish I buy. Maybe you have already made this or always use this recipe? Share your results and opinions with us in the comments below. We will be only too glad.

These are the simple recipes you have now learned. I hope you liked them and decided to salt the pink salmon one at a time. Or maybe all at once? You can arrange a tasting and ask your family who liked which one. So you will find the most ideal option for yourself. And I say goodbye to you for today, see you soon!