Advice 1: How to pickle salmon for Smoking

Keta is a large saltwater fish of the family of Pacific salmon, with red meat and pleasant taste. Keta meat suitable for pickling, frying, but very tasty and tender is the result of Smoking. However, before Smoking fish it is necessary to properly pickle, so it was not hard and dry.
Before Smoking, salmon is necessary to properly pickle
You will need
  • For pickling chum salmon in brine:
  • - 1 kg salmon fillet disassembled;
  • - 4-5 tbsp of salt;
  • - Bay leaves — 5-6 pieces.;
  • - black pepper, black peppercorns — to taste;
  • - 500 ml of water.
  • For quick pickling chum salmon:
  • - 1 kg salmon fillet disassembled;
  • - 3-4 tbsp salt;
  • - Bay leaf — 2 PCs.;
  • - 1 tsp of black pepper;
  • - onion — 1 PC.;
  • - 2 tbsp of vinegar (9%);
  • - 50 ml olive oil;
  • - 700 ml of water.
To prepare the salmon for Smoking and pickle at home is quite simple, you only need to choose the right fish and proportioning of ingredients. Choose whole carcass with head. Even if you spend more time on cutting the fish, you will be sure it is not spoiled. Buy salmon frozen only once. To distinguish repeatedly frozen fish can be in appearance, good chum should be intact, with smooth fins. Be aware that frozen fish loses flavour properties, however, it is best to buy fresh salmon.
Now proceed to self-cutting of fish. Initially, separate the head from the carcass, remove the fins and tail, and then by longitudinal incision from the head to the tail gut a fish by removing guts. Make cuts left and right of the spine and relieve salmon from the bones. If you have a large fish fillets, you can cut it into two pieces. If desired, peel the salmon from the scales and to separate the skin from the loin, but the taste is not affected.
The most common way to pickle salmon house is the brine that allows you to control the degree of salting and the softness of the fish. In a saucepan boil water, then add ground pepper and peppercorns, and crushed Bay leaf, stir well and keep on low heat for about 5 minutes. The brine cool at room temperature.
In a glass, enamel or plastic container, put fillet and pour over the fish with the brine, then cover the container with a lid and place in the fridge for 10-15 hours. Try not to use metal prosody for pickling, because the metal is able to give the fish a bad taste.
If you have little time and need a quick pickle chum, then use the recipe for quick pickling. Disassembled fillet cut into large slices and put in a plastic, enamel or glass container. In another container prepare the brine, 500 ml of water and salt, then pour this brine the fish, cover the bowl with a lid and put a heavy object on top as oppression. Chum salmon must zaselyatsya 1.5-2 hours at room temperature.
Mix the vinegar and 200 ml of water, pour the fish for 10 minutes, and then drain the liquid. Onions peel and slice rings, and then mix with other spices (pepper and Bay leaf), pour over olive oil. Oil used for fish was not too dry. In this mixture, put fillet chum salmon, stir and leave for 15-20 minutes. After the specified time chum quick pickling is ready and it can be used for Smoking.
Useful advice
When selecting spices for pickling chum salmon stop the choice on coarse salt, which will perfectly interact with the liquid from fish.

As spices you can also use black pepper, black pepper, dried parsley, cumin, coriander etc. have to be a requirement of moderation, because spices should only emphasize the taste of the fish fragrant additives, and do not drown.

Advice 2: How delicious pickle salmon house

What holiday table is complete without salt red fish? Her prepare sandwiches, canapés, added to salads, wrapped in pita bread or simply beautiful served sliced with herbs and bright lemon slices. Learn how to pickle delicious salmon at home.
How delicious pickle salmon house
Salmon for salting, it is desirable to take a chilled and frozen will fit perfectly, just need to defrost it naturally, without resorting to the corresponding mode of a microwave or warm water.

A simple recipe for dry salting of salmon

- 1,5 kg of salmon;
- 150 g of fine salt;
- 130 g of sugar;
- 1 tsp of rosemary and tarragon.

Thoroughly wash the piece of fish and carefully cut from it the ridge, having two equal parts. Cover the bottom of a deep bowl with a flat bottom, a third mixture of sugar, salt and spices. There lay the fillet, skin down one, the other – up, interspersing them evenly with the remaining dry products. Press the fish with a plate to set her jar with water and leave for 24 hours in the refrigerator.

Salting of salmon in brine

- 1.2-1.5 kg of salmon;
- 1 liter of water;
- 120 g of fine salt;
- half a lemon;
- 2 dried cloves;
- 3-4 pea allspice and black pepper;
- 2 Bay leaves.

Pour water into small pot or saucepan and boil on the stove. Stir and dissolve in it the salt, toss cloves, Bay leaf and pepper peas. Close the bowl with a lid, let the brine cool to room temperature and pull out the spices.

Prepare the fish as stated in the previous recipe, remove the skin, remove large bones from the fillets with tweezers and slice it into thin transverse slices. Put them in a tight container, pour the lemon juice and salt liquid. Tighten it with plastic wrap or close the lid and zaslawye salmon during the day, placing it in the cold. Ready blot the fish with paper towels and store in the vegetable oil.

Ambassador salmon in Norwegian

- 2 salmon fillets weighing 1 kg;
- 100 g of coarse salt;
- 50 g of sugar;
- 1 orange;
- 1 lemon;
- 100 g dill;
- 4 tsp. of strong alcohol (vodka, gin, brandy, whiskey);
- 1/2 tsp of ground black pepper.

Mix the sugar with the salt and RUB fish fillets on all sides. Scald the orange with boiling water and wipe dry. RUB on a small grater, zest the orange and yellow of citrus, only the color part. Chopped sprigs of dill, stirred it with the zest and ground black pepper.

Put the salmon in the form of glass or ceramic layers, alternating with a lot of herbs and spices and pouring alcohol. Giving the fish a load and store in the refrigerator for 12 hours, then flip the pieces and zaslawye even half a day. Squeeze the juice from the lemon and orange and marinate it sliced the salmon for 3-5 minutes before serving.

Advice 3: How to pickle salmon at home

Red fish chum salmon, which are representative of the salmon family, is more fatty, nutritious and more expensive than pink salmon. Salt salmon is not only delicious, but healthy snack for any table. In the composition of chum salmon there are various vitamins, minerals, fatty acids, which help prevent atherosclerosis, myocardial infarction and ischemic stroke.
How to pickle salmon at home

If you purchased a frozen salmon, it is initially required to defrost. Keep in mind that gutting the fish is completely thawed. When butchering salmon first thing vsporite fish's belly, as it may contain eggs. Next, disassemble Ketu all the rules and can proceed to its salting.

Ketu can be salted whole, pieces or fillets. The bigger your fish, the more time it will take to salting. Consider recipes pickling chum salmon in brine and in oil.

Salting chum salmon in brine

One of the most popular methods is salting of fish in brine. This method is often called wet. The best way to salt fresh fish that was never frozen.

You will need:

- 1 kg salmon (fillet);

- lemon — 1 PC.;

- 300 grams of salt;

- 1 tsp of sugar;

- dill — a few sprigs;

- Bay leaf — 3-4 pieces.;

- pepper (peas) — to taste;

- spices for fish to your taste.

In the tank, connect salt and pepper. The resulting mixture RUB the salmon. In a container or plastic container at the bottom lay the Bay leaf and sprigs of dill, then place the salmon pieces skin down, pour the lemon juice and add dill and Bay leaf. The next layer of fish, you need to put the skin up.

Lay the salmon this way until all the fish. The container with the fish, put under the yoke and leave in refrigerator for 2 days. Excess salt can be removed with a cloth.

Before use no need to rinse fish as it can impair its taste.

Salting chum salmon in oil

This method is simple, fast and perfectly suited for the home environment. You will need:

- 1 kg salmon (fillet);

- 100 ml of vegetable oil;

- 2 tbsp salt;

- 1 tsp of sugar;

- pepper — to taste;

- Bay leaf — 4-5 PCs.

Fish fillet cut into pieces. Prepare the brine. To do this in a separate container to combine vegetable oil, sugar, salt, a few Bay leaves and a small amount of pepper for your taste.

The fish pieces mix well in the oil brine, and then pour into a clean jar, which you then send in the refrigerator for 10 hours. After a specified time, a great snack is ready.

Saline thus Ketu can be stored in the refrigerator for about a week.

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