The festive lunch or dinner won't do without salted fish of family of salmon. Great snack will become ornament among all dishes prepared houses. Fish of family salmon, such as humpback salmon, a Siberian salmon, a silver salmon, a salmon or a trout, perhaps, it is possible to find in any supermarket. Having bought finished goods in shop, you won't have such satisfaction as if to make it. Several small secrets and cunnings will help to make this dish better.
Right choice:
The greatest snack will turn out from a fresh product. More often hostesses buy in shop frozen fish, at the same time it is necessary to pay attention - an ice layer, there have to be thin, no more than five millimeters that on fish there were no stains, rusty and yellow spots showing that fish stale.
Preliminary preparation of a product:
At first the bought product has to thaw at a usual temperature in the natural way. Defrosting by means of water or the microwave oven can spoil taste.
Fish it is necessary to draw and separate fillet from the ridge, to take out all stones, to remove a skin if it is necessary. Dry fillet on a towel.
Several useful tips
1. That the salting turned out tasty, use only coarse, rock salt of the first grinding, but not iodated.
2. The glass or enameled container is applied to salting. It is impossible to salt in aluminum ware, it is possible to receive unpleasant taste.
3. A Siberian salmon and a humpback salmon as more dryish to oil a little olive.
4. Not merge the allocated brine until ready fishes. When fillet develops a pleasant salty flavor, he can be moved away.
5. The big salmon needs to be cut on a part, so he will better be salted.
Salmon the most popular fish for salting, she is very tasty and available. There are two ways to salt a salmon: prepare in the dry way or with use of a brine.
We prepare in the "dry" way:
On one kilogram of ready fillet it will be required:
- salts – 65 grams
- sugar – 30 grams
- add allspice and a little ground cloves
To mix everything, mix is ready.
Take a piece of a dressed fish and strew with this mix (If the humpback salmon or a Siberian salmon is preparing, to oil olive). Then to put in the prepared ware, to cover with a plate. Put to the cool room for 15-18 hours. After the expiration of time, ready fish to lay out and blot excessive moisture by means of a napkin.
We prepare in a brine:
We will prepare solution on water liter.
- salts – 90 grams
- sugar – 50 grams
- three leaves of a lavrushka
- allspice - seven pieces
- carnations - eight pieces
Boil water with spices five minutes. Cool the prepared solution, then pour in prepared a salmon and to put to the cool place, it is possible to try a ready-made product next day. Take out pieces from a brine, get wet with a dry towel from excessive moisture.
The prepared red fish can be placed for 1 hour in the deep freeze, so it will be easier to be cut. Cutting is usually decorated with segments of a lemon and greens.
For long-time storage to inwrap pieces of fillet food wrap, better a la carte and to lay in the freezer.
Any person will wish to taste a salty salmon sandwich, prepared in house conditions with love.