There are several ways to salt a salmon. Each of them is interesting in own way. Whatever way you chose, in 1-2 days it is already possible to enjoy a pungent flavor of a salty salmon.
It is required to you
- For the first way:
- - 1 kg of a salmon;
- - 4 tablespoons of salt.
- For the second way:
- - 1 kg of a salmon;
- - 2 tablespoons of salt;
- - 1 tablespoons of sugar.
- For the third way:
- - 1 kg of a salmon;
- - 3 tablespoons of salt;
- - 2 tablespoons of sugar;
- - 1 tablespoons of vinegar.
Instruction
1. For salting it is recommended to use a loin of fish. However some prefer to use steaks or paunches. What you chose, before salting rinse with water fish, remove with a napkin excess moisture. If you bought the crude fish, accurately cut off the head and gills, then be engaged in tapering. It is necessary to thin out fish by means of a special knife. The salmon should be cut along a backbone, beginning from that part where there was a head. On one part there has to be a backbone - it needs to be removed accurately. It is also necessary to remove a paunch. Further for salting it is possible to use one of three ways.
2. The first way. For preparation of a salted fish according to this recipe from her it isn't necessary to flay. Strew in advance prepared fillet with coarse table or sea salt. The salmon treats fat grades of fish therefore it is difficult to put too much salt in it – it will absorb in itself so much salt how many it is necessary therefore it is better to fill more, than less. Put fillet in a tissue and remove in the fridge at least for 12 hours. Having got fillet from the fridge through the specified period, you can see residues of salt which easily are removed a knife or a napkin, it isn't necessary to wash away water salt. Fish it is possible to use at once.
3. The second way. This way means preparation of fish portion pieces. The salmon needs to be cut on small pieces. Also the trimming of fish will be suitable for salting. It is necessary to powder with mix of salt and sugar fish and to put a baking plate bends at several o'clock in the fridge. It is the fastest way of preparation of a salty salmon.
4. The third way means salting about use of a brine. Dissolve sugar and salt in water and bring to the boil. It is possible to add spicy herbs or bay leaf to taste. Further pour in vinegar and remove from a plate. When the brine cools down, it needs to be filtered. Fill in with the filtered brine pieces of fish. Put in the fridge for day if you want the salmon to turn out light salted, or for two days if you love more salted fish.
5. There are also other recipes of salting a salmon, for example, with use of lemon juice or cognac. For this fillet of fish rub with mix of pepper, sugar and salt, lay in a plastic container, sprinkle lemon juice or cognac, then close a cover and put for 1-2 days in the fridge. Each 12 hours it is necessary to overturn fish and to interchange the position of the top pieces with lower. So the salmon will become impregnated with a brine evenly and will be salted much better.