How to salt fish for drying. How to dry fish with your own hands

Any dish is more pleasant to make yourself than to buy. This rule also applies to salting fish. Often, when deciding to cook it yourself, the question arises of how to salt the fish for drying correctly. Experienced chefs recommend using 5 basic salting recipes.

Which fish is suitable for home salting and drying

The following types are considered optimal:

vobla;
crucian carp;
char;
white bream;
pike;
perch;
goby;
silver carp.

Freshly caught inhabitants of rivers and lakes are best suited for salting and further drying. Therefore, if there are fishermen in the family who often catch river or lake representatives, salting them will be a great solution.

It is best to hang the fish through the gill openings.

How to prepare fish for salting

There are two types of carcass preparation.

For big fish. If the carcass is more than 30 cm in length, then it must be gutted. To do this, it is washed, the abdomen is torn open and the insides are removed. Then it is washed again in cool water. It is not recommended to cut off the head, but it is necessary to remove the gills.
For small fish. Small carcasses up to 30 cm practically do not need to be prepared. They can be salted whole. The only requirement is that the gills must be removed.

If the gills are left, then the carcasses will begin to disappear due to the fact that harmful bacteria begin to develop in them. Even a large amount of salt will not save from this, because it does not completely disinfect them.

Salting recipes

There are many recipes for salting fish. But not everyone can preserve the taste, as well as give the meat the necessary hardness and fat content.

You can salt the fish for drying with subsequent long-term storage in the traditional way, but if you process it and eat it right away, then it is better to choose the spicy method.

Dry or traditional way

For this method, you will need a deep wooden container with holes (a box made of boards is best), a linen bag, coarse rock salt and prepared carcasses.

The bag is laid out on the bottom of the box, and salt with carcasses is already laid out on it.

Each fish is well rubbed with salt and folded into a container. At its bottom, you must first pour about 1 cm of salt. Carcasses should be laid so that they lie very tightly. Therefore, it is better to lay them head to tail. Each layer must be sprinkled with a small layer of salt. After everything is laid, salt is poured on top with a layer of 1 cm. Place a lid on top of the contents of the container and press it down with a heavy load.

Oppression will not allow the formation of air voids in which putrefactive bacteria can develop. In addition, under oppression, the meat becomes denser.

In this state, everything is about 8 - 10 days in a cool, shady place. When the juice begins to stand out on the 3rd - 4th day, it will not linger in the container.

After salting, you can proceed to soaking and subsequent drying of the fish.

This method is suitable for salting large carcasses.

Wet method or salting in brine

You can salt the fish in this way in a container that does not oxidize (bucket, pan, barrel or tank). To do this, it is placed tightly in a container, belly up, sprinkling it with salt (for 10 kg of prepared carcasses, 1 kg of salt).

To give the meat tenderness, you can add 20 - 30 g of sugar.

A lid is laid over the contents of the container and pressed down with a load. Around day 2, juice will begin to stand out. It is mixed with salt and a brine is obtained, in which the carcasses will be for about 5 to 10 days. The duration of the salting depends on their size.

After that, the fish is taken out and washed in running water. Only after that you can proceed to further drying or drying.

There is another way to prepare brine. For it, it is necessary to dissolve 1 kg of salt in 3 liters of fresh, filtered water. After fresh brine, pre-laid carcasses should be poured. After everything is covered with a lid and put under pressure in a cool place. So they are salted for 4 - 8 days.

spicy way

You can properly salt fish with spices in the following way. First of all, you need to prepare the brine, as in the previous recipe, and then add bay leaves, black peppercorns, horseradish leaves and ground or grain coriander to it. You can also add sugar to taste.

The fish is placed in an enameled container and filled with brine. After that, it is covered with a lid and pressed down with oppression. In this state, she should stay for 2 - 3 days.

After salting, it should be dried a little. This will allow the meat to acquire a more pronounced taste and increase the shelf life in the refrigerator to several months.

hanging way

This salting method differs from the previous ones and is only suitable for fatty varieties. The carcasses are strung on a transverse rod through the gill openings and placed in a container with brine so that they are in a suspended state.

To prepare the brine, only water and salt are required. Its amount can be determined using a raw chicken egg or potato. They shouldn't drown in it.

The salting process is slightly different in time and takes only 4 to 6 days. But not everyone knows how many days it is necessary to keep carcasses in brine, and therefore it often happens that they are overexposed, and they have time to gain a lot of salt. In this case, the fish will need to be soaked a little longer than usual and the frequency of water changes should be increased up to 4-5 times.

After soaking, the fish can be dried or withered a little.

Salmon method for fresh fish

Mackerel or herring are suitable for such salting.

The fish must first be cut and generously sprinkled with salt in the section of the abdomen and on the back. It is recommended to add 10 g of sugar to salt, black peppercorns and bay leaf to taste. After that, it is wrapped in a linen or cotton cloth and placed in the refrigerator.
With this method, the fish must be salted for 30 hours, after which it can be taken out and dried, spread out on flat surface. However, some people prefer to eat it immediately after salting.

Soaking after salting

If the fish was salted at home in a dry, brine or hanging way, then this procedure is required.

For the rest, before drying, it can simply be washed (if necessary) under running water.

Soaking instructions.

For convenience, sort the carcasses by size.
Large fish are soaked for 1.5 - 2 days. In this case, it is necessary to change the water three times.
Water must be used cool and the procedure should be carried out in a cool place.
Small fish are soaked for 24 hours, and the water is changed only 2 times.
After the procedure, the water must be drained and let the fish flow around.

After these manipulations, you can safely proceed to drying or drying.

When soaking, the main thing is to change the water in a timely manner.

What is the difference between dried fish and dried fish

Not many people know how dried fish differs from dried.

In both cases, the fish is first salted and then soaked. The difference lies in the fact that when drying it is placed in well-ventilated rooms with access to sunlight. At the same time, meat occurs complex processes(physical and biochemical). The peculiarity of dried fish is that after it is ready, it can immediately be eaten without additional processing.

By the way, a dryer for drying fish is best suited for this, but if it is not available, you can also use the balcony.

But dried carcasses do not go through the ripening process due to the fact that it is customary to dry them a little differently. Therefore, such fish is considered a semi-finished product and requires additional processing.

There are many ways to salt fish, and all of them are suitable both for further drying and for drying it at home. The drying process depends on the size of the carcasses and their fat content, and if they do not have time to reach the condition in the allotted time, they can always be dried. Salted fish should be additionally steamed and served with boiled potatoes. It perfectly complements the taste of salted, dried or dried fish.

In order to get delicious dried fish, you need to be able to pickle it correctly. An important role in this process is played by brine (saline solution). If fish for raw-salted use is prepared in artificial brine, dissolving in water a certain amount of salt, then for salting fish with subsequent drying, natural brine is used, when the fish interlaced with salt, under the influence of pressing, releases moisture from itself and is salted directly “in its own juice”.

Soaking fish

Before you start this activity, sort the fish by size. This will make it easier for you to soak it.
Soak large fish (bream, pike, ide) for 1.5 days, changing the water three times, the calculation of which is 5 liters per 2 kg of fish. The water should be cold, and the soaking should take place in a cool, dark place. The pot or bucket must not be kept tightly closed. Soak small fish (carp, dace, chebak, perch) for 1 day, changing the water 2 times.
After soaking, drain the water and let the fish drain well. Now you can do the drying.

Drying or curing fish
For proper drying, you will need a closed, well-ventilated, warm room that is free of insects. Otherwise, your delicacy will be pulled away by cats or birds, or - even worse - it will be hopelessly spoiled by flies. If you don’t have such an opportunity for drying, you can dry the fish in the open air by preparing special frames in the form of folding suitcases for this purpose and covering them with gauze. This will allow you to avoid both contact of the drying fish with flies and its possible disappearance.

Pull tight rope. Prepare hooks for hanging. They can also be made independently from hard wire.
Hang the fish on a string, passing the tips of the hooks through the eye or upper lip.
If drying takes place in the open air, close the fish in gauze frames.
In case of rain, take action in a timely manner by covering the frames with a polyethylene cloth and removing it immediately after the rain ends so that the fish do not rot.
The duration of drying depends on the preferences of the owner. On average, 1-2 sunny days are enough for small fish; while larger specimens may take 3-4 days.

Tip for those who plan to salt a large amount of fish for subsequent drying: do not soak the entire salting for drying at once. Fish dried in large quantities will sooner or later dry out and lose both pleasant taste and appetizing qualities. appearance. Dry as much as you plan to use within 1-2 weeks. The rest of the salting will retain all its excellent qualities, continuing to be stored under oppression in your reliable cellar!

Salted fish is a versatile dish that can serve as an appetizer for alcoholic drinks, serve as a side dish or be used to prepare all kinds of sandwiches and snacks. However, before salting fish at home, you should understand the intricacies and tricks of the process, depending on the availability of time, the expected result and the type of fish.

The dry method is great for salting medium-sized fish weighing from 250 to 500 g.

To salt the fish in a similar way, take:

2 kg of fish;
400 g of salt;

Basic steps:

Gills are removed from an average fish, if anchovy is salted, then it is simply washed and dried.
A salt cushion is made at the bottom of the salting container.
Further, in layers, each of which is also sprinkled with salt, the fish is laid out (in each layer, the direction of the slices should change.)
After all the workpieces are placed in the container, a lid of a smaller diameter is laid, on which oppression is installed.
The fish is salted in a cool room for about 3-4 days, depending on the size, after which it is washed, dried and stored.

Salting in brine

"Wet" salting is most often used in the presence of a large number of fish.

You will need:

fish carcasses;
brine (at the rate of 150 g of salt per 1 liter of water);
bay leaf and allspice peas.

To salt fish in brine:

The fish is washed, gutted and placed in a wooden barrel.
Water is boiled on the stove, in which salt is diluted and spices are boiled.
After cooling, the barrel is filled with brine.
After 21 days, the fish is removed from the container, which was in a cool room, and hung out to dry.

Recipe for salting red fish

Fillet of lightly salted salmon or salmon, melting in your mouth, is not only a gourmet snack, but also a delicacy rich in nutrients. To prepare 1 kg of fillet, 40 g of salt and 15 g of granulated sugar will be required.

The preparation method is to perform the following actions:

The fish is rubbed with a mixture of salt and sugar, after which it is placed in a bowl with the skin up.
After the appearance of juice, the workpiece is removed in the cold, where it is salted for 24 - 48 hours.

Advice! Before salting red fish, depending on taste preferences, you can add lemon zest, bay leaf, pepper and other ingredients.

How to salt river fish?

The fish caught from the river has a sweet taste that you want to make even brighter.

The method of spicy salting will come to the rescue, for the execution of which you need:

150 g of salt per kilogram of fish;
Bay leaf;
coriander;
allspice;
carnation;
caraway.

During the salting process:

Carcasses are gutted, washed and dried.
A salt cushion is made at the bottom of the tank, on which the first layer of the largest fish is placed.
Each layer is covered with salt mixed with spices and bay leaves.
When the fish runs out, a lid or a special pickling circle with holes, as well as a heavy load, is lowered onto the top layer of salt.
The fish is sent for salting to a cool place, where it stays for 3-4 days.
After the specified time, the fish are washed and soaked in clean water for 1 - 1.5 hours, after which they are laid out on a newspaper, where they will dry for about several hours.

The fastest salting

Salting fish weighing 1 kg using the express method provides for the following ingredients:

½ l of water;
30 g of salt;
3 bay leaves;
10 black peppercorns;
5 g sugar;
2 umbrellas of dill.

The following steps are followed during preparation:

Large, pre-gutted fish are cut into portions, and medium-sized carcasses are simply gutted.
In a saucepan, a brine is prepared from the above ingredients, which is boiled on the stove, and then set aside to cool.
The fish, placed in a suitable dish, is filled to the top with brine and covered with a plate, on which oppression is set.
After 4 hours, the fish can be tasted or put into the refrigerator for upcoming celebrations or everyday meals.

Salted fish at home

Those who do not like too salty fish will appreciate the quick and easy salting recipe, in which it turns out lightly salted and very appetizing.

Required:

1 kg of fish;
100 g of salt;
dill sprigs;
10 g sugar.

To enjoy an excellent snack:

The fish carcass (regardless of the variety) is cut along the ridge and freed from large bones.
The skin and scales remain intact.
Fillet pieces are sprinkled with a mixture of salt and sugar.
Parchment is spread on the table, on which the first layer of fish pieces is laid out skin down.
When the first layer is covered with dill, the second tier is laid on it with the skin up.
An “envelope” is formed, which is placed under oppression and sent to the refrigerator.
The next day, fish can be served with fragrant potatoes, other side dishes, or as an appetizer with cold vodka.

4 tbsp. spoons of sugar;

2 liters of water;

15 black peppercorns.

For cooking:

The fish is gutted and divided into portions, which are sprinkled with 1 tbsp. a spoonful of salt and sent in a separate bowl in the cold for 40 minutes.
Carrots are cut into thick rounds, and onions are chopped into rings.
After the water boils, chopped vegetables, spices, the remaining salt and sugar are sent to the pan.
After 10 minutes, pieces of fish are laid out there, which, after boiling the brine again, languish for another 15 minutes.
The fish is removed from the pan with a slotted spoon and laid out in sterilized jars, where it is poured with marinade.
The containers are closed with lids and after cooling they are moved to the refrigerator.
After 2 days the fish is ready.

A simple oil recipe

Salted fish is quickly and tasty obtained from such a food set:

½ kg of fish;
1 st. spoons of salt;
1 st. spoons of sugar;
bulbs;
2 cloves of garlic;
spicy herbs;
bay leaves;
a small amount of lemon juice;
vegetable oil.

Stages of creation:

The fillet is prepared from the fish, which is completely cleaned of scales and skin.
The resulting fillet halves are cut into pieces.
Salt, sugar and spices are mixed in a bowl.
The onion is chopped into thin rings, and the garlic is cut into small slices.
Laurel leaves are placed at the bottom of the jar.
Next, fillet pieces are distributed in layers, which are sprinkled with the prepared spicy mixture, onion rings and garlic slices, and then sprinkled with lemon juice.
After filling the container, the fish is compacted and poured with sunflower oil so that it covers the entire fillet.
After 12 hours in the refrigerator, the fish is served to the table.

kerescan - Sep 30th, 2015

The proposed quick recipe for salting fish in brine is suitable for cooking small fish. For salting and subsequent drying according to this recipe, both sea and river fines are suitable. Quick salting of fish in brine is a method that will not take you much time to cook. It will take more time to catch the small fish needed for the zasloka.

How to salt fish for drying in brine.

Wash the fish and remove all innards. The scales do not need to be removed.

Soak in small portions in saline solution for no more than 1 or 2 minutes. For this solution, 40 grams of salt are given per 1 liter of water.

Now, immediately immerse the fish in undiluted 9% vinegar for 2 minutes, then in chilled brine for 30 minutes.

Saturated saline solution is simple and easy to prepare. To do this, pour such an amount of salt into the water that the salt remains undissolved during stirring. Next, bring it to a boil and wait for it to cool down.

After 30 minutes, simply remove the fish from the brine and hang it somewhere ventilated to dry. When it dries, a thin, white layer of salt will remain on its surface.

You can store such small salted fish in boxes with holes for air to enter. Its storage time with proper salting and saving can last several months.

Such tasty, salted and dried small fish, and it does not matter - river or sea, exactly what is best suited to beer or homemade kvass. Bon appetit!

See also the video: Salt the bleak in brine. As Alexey Dodonov, the author of the video, writes in the comments below, this recipe can be used for subsequent drying and curing of fish.

An alternative option for dry salting: How to salt fish (Goby).

Cooking dried fish on your own is not difficult - you just need to know how to do it right at home. We will tell you further about how to salt this delicacy according to the rules, in order to wither it later.

What kind of fish can be dried at home

To wither salted fish, those species are suitable, the meat of which will “ripen” during drying in the open air, acquiring a specific aroma and taste. So, the following inhabitants of the water depths are the best in dried form:

vobla,
ram,
glue,
sabre,
carp,
scavenger,
asp,
blueberry,
fish,
zander,
ram,
rudd,
podust,
dace,
goose,
perch,
roach, etc.

Here are some tips on the quality and size of a fish suitable for drying, as well as some other recommendations:

The fish should be medium fat and not large.
It can be dried as a whole, or in layers, cut along the vertebrae, or in pieces up to 100 grams.
Usually, a small fish is salted and dried without gutting, so that the fat that is under the skin and on the insides soaks the whole fish, which makes it even tastier.
It is best to cook the fish in winter and spring, before spawning: during this period, its meat is more fatty and has better taste. An additional plus is that at that time there were still no flies that could lay their larvae on the delicacy.
If you decide to cook dried fish in the summer, then you can not leave it ungutted. Because most cured fish are herbivorous, the greens in their guts will decompose during the cooking process, causing the meat to taste bitter and musty.
In larger fish (1.5-2 kg), the entrails and gills must be removed, regardless of the season. At the carcass, the abdomen is cut and an incision is made along the back.
After removing the entrails, the fish meat is washed and cooked according to the recipes that we will describe a little below.

Determination of salted fish

When preparing a dried product, three types of its salting are used according to the amount of salt used:

Lightly salted (or lightly salted) - up to 10%.
Medium (medium salted) - 10-14%.
Strong (strongly salted) - more than 14%.

Did you know? People used to use salt sparingly. Merchants living in Rybna (the old name of Rybinsk), and engaged in the fish trade, having sold all the fish, rafted on bargesVolgathe brine remaining in the barrels back to Astrakhan. There it was additionally strengthened with salt, after which it was again suitable for use.

Salted fish after concentrated salt solution must be soaked before use:

To soak the medium salted product, cool water, chilled tea leaves or a mixture of milk and cold water are used.
A fish with a more concentrated salt before it is served on the table must be soaked by putting it in water with a temperature of 12 ° C to 15 ° C.
Slightly salted horse mackerel, fatty herring and mackerel are usually prepared. They are not soaked before serving.

Salting options

There are several options for cooking salted fish at home. Each of them has its own characteristics. Now we will talk about each option separately.

Important! For salting fish, only coarse salt is used, without impurities and additives.

Dry Ambassador

During this method of preparing a salty delicacy, salt actively draws juice out of it, and oppression additionally squeezes it out, so an abundant amount of saline is formed. Best of all, dry salting produces fish weighing more than 1 kg, which requires 200 g of salt per kilogram of product.
Mandatory requirements for the preparation of a dry salted product:

Salt is applied absolutely dry and coarse, before that dried in the oven.
Oppression is taken of sufficient weight to be completely distributed over the entire surface of the fish carcasses and squeeze out all the air in them. If this is not achieved, decay bacteria will develop in them.
Only a flat wooden (linden or aspen), porcelain or stainless steel mold can serve as a circle for the load.

Important! It is unacceptable to use surfaces for salting fish under a load of plywood: when wet, poisonous glue will be released from it.

Dry salted fish step by step

This will require:

1 kg medium sized fish
200 g salt
wooden box with slots in the bottom,
circle for oppression,
oppression,
piece of polyethylene
a piece of canvas.

The following actions:

Rinse carcasses thoroughly from mucus and allow water to drain.
Cut them along the back along with the head and cut through the bones of the ribs from the spine.
Gently eviscerate without catching the gallbladder with a knife.
Soak up excess liquid from the meat with a piece of canvas.
Rub under the scales with salt and sprinkle with salt inside.
Pour salt into the bottom of the box with a layer of 2 cm and put the fish layers in one row with the scales up.
More big fish stacked from below, first.
The carcass is unfolded like a book, with each layer stacked opposite to the previous one. This will allow the weight of the oppression to be evenly distributed over the surface of the curing batch.
Sprinkle each new layer with plenty of salt.
Lay out a circle with oppression on top of the last row.
Put the box in a cool place, after placing a suitable container under it for draining the released brine through the holes.
Cover the box with the product with polyethylene so that dust and debris do not get there.

Half a kilo of fish will be salted in three days, a kilogram in 5 days, for a fish of greater weight it will take at least two weeks.

Some subtleties of cooking wet salted fish carcasses:

The ambassador is made in a circulating or non-removable brine (a solution of table salt).
The product is lightly salted. Further, low-salted dishes are prepared from it, smoked by hot smoking, canned or pickled.
A significant disadvantage of this method of salting is that the initial concentration of brine during the cooking process decreases rapidly. If salt is added to brine, it will not give the desired effect, because the salt dissolves much more slowly than the liquid from fish meat is released.
Diffusion and stabilization of the salt concentration in the container are very slow, so the salting process is long and uneven, which can lead to a poor-quality end product.

Cooking fish in brine

You need to take the following ingredients:

10 kg of fish carcasses,
1 kg of salt
1 st. a spoonful of sugar
dishes that do not oxidize,
a suitable wooden circle or plate,
oppression.

Next steps:

Rinse the fish.
Mix salt with sugar.
Place the carcasses with their bellies up, laying them in layers in a container and sprinkling with a mixture of sugar and salt.
Put a circle on top and put oppression on it.
After 2-3 days, all carcasses should be covered with brine.
Salting of carcasses occurs from the third to the tenth day (depending on the size of the fish), after which they are suitable for consumption.

Did you know? Salt as a preservative is mentioned in the New Testament. Jesus Christ compared the impact of the apostles' teaching on people to how salt affects food, telling his disciples, "You are the salt of the earth."

Some helpful tips and process features:

At first, it is necessary to ensure that the released brine does not overflow over the edge of the dish. This should be done until the juice ceases to stand out copiously from the meat.
Brine with finished fish should be kept in a cold basement, pantry or refrigerator.
Product suitability for proper storage- 2-3 months.
Before using the finished delicacy, it must be washed with water, then dried and put away for storage.
Used brine is usually drained, but if it is light, it is additionally strengthened with the necessary amount of salt and reused.

Video: cooking dried fish with your own hands in brine

Drying

Drying the fish is desirable in dry weather, with an air temperature of 18-25 ° C, in a shady place. During drying, salted fish are gradually dried under the influence of light, air and heat. In this case, a complex change in the structure of meat occurs:

Dehydration and compaction of meat fibers.
Uniform distribution of fat in all tissues.
The meat becomes amber and acquires a special, unique taste.

Ingredients:

10 kg fish,
1 kg of salt
leg-split,
dishes of suitable volume (box, barrel, enamel pan, etc.),
cargo cover,
cargo.

Preparatory work process:

Wash fresh fish carcasses thoroughly.
In fish larger than 20 cm, remove the insides, then they need to be cut from the heads to the end of the abdomen. Caviar and milk can be left.
Pass the twine through the eyes and tie both ends.
Rub each carcass with salt on all sides, and then lay out the bundles in layers in a suitable container, sprinkling the layers with salt.
After that, they need to be allowed to stand for 8 hours.
At the end of the 8-hour period - cover the fish with a lid and press down with a weight.
After 3-7 days, the salting process will end. Fish carcasses can be removed from the pickling container and rinsed with running water.

Important! Only salted fish are suitable for drying, otherwise the delicacy will go rotten without even having time to properly prepare.

How to dry the product:

Carcasses dried after washing from brine should be moistened with vinegar and smeared with vegetable oil to scare away flies.
Wrap each bunch in several layers of gauze - this will be a barrier to laying eggs for flies.
Hang bundles with fish under a ventilated canopy.
It should dry from two to four weeks (the variation depends on the size of the fish and the ambient temperature).
The readiness of dried fish carcasses can be checked by bending the fish from the head to the tail. A "ripe" fish should spring and straighten up. If this happens, then the drying process is over, and it is ready for use.

It is better not to immediately consume the freshly prepared product, but leave it to lie down for two to three weeks in a cool and ventilated room so that the fish “ripens”.

Video: how to dry fish at home

Pickling

You can marinate any fish you like. It is preferable to take the type of fish where there are fewer bones, a lot of fat and dense meat.

There are two types of pickling - cold and hot. We will describe these methods below. And now - some tips on how to prepare a fish for pickling, and some of the subtleties of the process:

Small fish can be marinated without cutting.
It is necessary to cut large fish: clean from scales, gut, separate tails and heads, cut into not very small pieces. Be sure to rinse well under running water.
If a river fish is marinated, it can be soaked for 30 minutes in cold water with the addition of salt (1 tablespoon per 1 liter of water). This will rid the product of the river smell.
Be sure to strictly adhere to the prescription amount of vinegar so that the pieces do not turn out sour.
Spices should also be added in moderation so that their taste does not dominate.
During the marinating process, the fish must be periodically turned over to evenly impregnate the marinade.
The finished product is stored in the refrigerator in containers with well-closing lids. The marinade does not drain.
You can store pickled fish for 4 months.

Video: pickled fish recipe Now we will tell you step by step how to cook a delicacy with cold and hot pickling.

In this case, heat treatment is not applied. The prepared mixture of spices and vinegar affects the fish.

Required products:

1 kg of prepared fish carcasses,
5 pieces of onions,
400 ml vinegar (9%),
100 g salt
200 g sugar
600 ml water (boiled)
10 pieces of black peppercorns,
5 bay leaves,
1.5 teaspoons dill seeds
1.5 teaspoons coriander seeds.

Cooking:

Boil 200 ml of water with the addition of spices (pepper, coriander, dill) - for 10 minutes.
Add salt, sugar, bay leaf and mix.
Let the marinade cool, then add the remaining cold water and vinegar.
Cut the onion into rings.
Put the fish cut into pieces in a bowl with a lid, put the onion on top and pour over the brine.
Cover and refrigerate.
For pieces, marinating time is 3 days, for whole fish - 5 days.

hot pickling

Hot pickling can cook boiled, steam, and fried fish.

Products:

1 kg of fish
5 bulbs
3 carrots
400 ml vinegar (9%),
3 art. spoons of salt
4 tbsp. spoons of sugar
2 liters of boiled water,
10 allspice and 10 black peppercorns,
5 bay leaves,
vegetable oil.

Step by step recipe:

Fry prepared fish pieces in oil.
Boil water and put the peeled onion and carrot into it. Boil for 10 minutes over low heat.
Pour salt, sugar, vinegar, pepper and bay leaf. Cook for 5 more minutes.
Transfer the fried fish to glass jars with lids.
Place sliced onion on top.
Remove the boiling marinade from the stove and pour it into jars of fish.
Cover and let cool.
Put the product in the refrigerator and leave for 2 days.

Salmon salt fresh fish

The most suitable for salmon salting are red types of fish: chum salmon, trout, pink salmon and others. The most acceptable in terms of taste and price is chum salmon.

Ingredients and utensils:

1 or 2 medium kets,
2 tbsp. tablespoons of coarse salt
1 st. a spoonful of sugar
ground black pepper and bay leaf - to taste,
square dishes or a baking sheet with high sides for salting chum salmon,
large container with lid
paper towels.

Cooking:

Clean and wash the chum salmon.
Remove excess moisture with a paper towel.
Cut the fish into 2 separate fillets and remove the bones.
Rinse again, let the water drain.
Place each individual fillet on a baking sheet and sprinkle with salt, sugar and pepper mixture on both sides.
Fold the prepared fillets into a container in dense layers, skin side up, shifting each layer with a bay leaf.
Press down the fillet in the container with a load to release the brine.
Cover the container and let stand in the refrigerator for 48 hours.
After that, take out the container and swap the layers of the fillet in places: the upper one with the lower one.
Put back in the cold for a day.
After a 3-day salting, each fillet is decomposed into bags and sent to the freezer for two weeks.
At the end of the 2-week period, the fish is ready to eat.

Video: salmon chum salmon ambassador

Balykov Ambassador

Balykov salted fish is considered a delicacy with high palatability. Balyk is used to prepare snacks and ingredients for sandwiches. Usually they use fleshy and fatty representatives of the underwater fauna: salmon, sturgeon, herring, halibut, sea bass.

Ingredients and utensils:

1 medium fish carcass,
10 st. tablespoons of coarse salt
4 tbsp. spoons of sugar
pepper, coriander, cinnamon - all half a teaspoon,
pallet,
paper towels,
gauze piece,
leg-split.

Cooking process:

Rinse the mucus off the carcass under running water.
Gut it, cut off the head and tail.
Cut off the abdominal part with scissors, the so-called tesha (it will pickle faster than the carcass, so it is cooked separately).
Wipe the carcass dry.
Mix the ingredients of the pickling mixture and spread it thickly under the scales, also generously falling asleep inside the carcass.
Wrap the prepared fish with gauze.
Tie the carcass along the entire length with twine.
Place in the bottom of the refrigerator on a tray.
The melted brine is drained.
Fish in the cold is marinated for at least ten days.
After a ten-day period, you need to free the carcass from gauze, rinse and dry with a towel.