Salted fish with your own hands - there is nothing complicated
One of the most popular, ancient and favorite ways of processing and storing any fish is, known to many, the ambassador. Properly salted fish is always very tasty, fragrant and appetizing, capable of long stored in the refrigerator, however, in this form it retains all its useful substances and vitamins, the number and variety of which, as you know, is quite large.
Thanks to salt, the fish becomes almost unapproachable for external bacteria, during salting the excess moisture leaves the fish, instead of it, it is saturated with common salt.
It is hard to imagine, but it turns out that the ambassador of fish existed even three thousand years ago, when salt was extracted from sea water and with its help they prepared brine, in which they salted cheese, meat, olives and, of course, fish. Interestingly, salted fish was considered food for the poor.
For a long time, salt was the only way to preserve food, so all the largest salt-works were usually located near fishing areas.
In Orthodox countries there was always a high demand for salted fish, as this product helped to survive during the long lean weeks, because the salted fish could easily replace meat and was able to be stored for a long time. Perhaps, in many respects, for this reason, salted fish is so firmly entrenched in our usual diet.
Someone may think that it is right to salt fish - the occupation is far from the simplest, because it is terrible to overdo with salt or spices or, on the contrary, as a result to get a completely tasteless and malo-salted dish. In fact, there is nothing difficult in this; the main thing is to adhere to some basic recommendations on the choice of fish and the salting process itself.
Of course, you can not bother and buy in the nearest store already prepared packed salted fish, but that's only about the degree of its freshness and usefulness you will never know. Yes, and quite common is the situation when the shopping fish is bitter, gives the old, salted and over-dried, happened? Still, remember, the most delicious and healthy dishes are obtained only with their own hands in the home kitchen.
Where to begin?
First of all, it is necessary to choose fish for salting - this is one of the most important and crucial stages, because tenderness and incredible taste of the finished result will depend on its freshness and quality.
The most common fish for salting is herring, this medium-sized fish has dozens of species, each of which has its own distinctive features and taste characteristics. The most popular in our markets is Pacific and Atlantic herring, while marine species, for example, Baltic or Kerch, are less common. Also for salting fish of the salmon family are very good, such as salmon, trout, salmon, as well as mackerel, flounder, cod and many others.
When choosing any fish, the most important detectors determining its freshness are the gills (they should be bright red, but not dark!) And the eyes (not dull).
Therefore, be wary of buying a headless fish, as it is very difficult to determine its quality by the carcass itself, and even more so by the fillet. It is best to buy chilled fish, or one that has been frozen once and not thawed.
When buying fish, remember that you can become the happy owner of a chicken carcass, someone likes it, but someone doesn’t, because it gave almost all of its strength and fat to growing eggs, so this fish can be too dry.
Preparation stage for pickling
The preliminary stage includes the preliminary defrosting of fish (if it was frozen), its cutting and preparation of the mixture and dishes for salting. Any fish, best of all, to defrost in natural conditions, and this means that it can not be poured with hot water or, especially, thrust into the microwave, even if there is a mode "Defrost."
The best option is to leave the fish in a bowl for the night on the bottom shelf of the refrigerator, where it will gradually be defrosted. Prepare dishes for salting: enamel or plastic is best, metal can not be used, because the fish can absorb the unpleasant taste of iron.
The most delicious, tender and salted fish is salted entirely, but if you need to prepare this dish in a short time, then you need to gut it and remove the head.Thus, most often, herring is salted, but the red fish is usually rid of the ridge, bones, head and entrails, leaving the carcass with the skin.
The next thing to prepare is a mixture for pickling. Usually, coarse salt is used for this, as it best absorbs moisture and allows the carcass to be completely salted, so to speak, “in its own juice”.
Fine ground salt is not suitable for such purposes. Also, for salting at home you will need sugar, usually the proportions are 3: 1, where 3 parts is salt, and 1 part is sugar.
Remember that the classical scheme for 1 kg of fish takes 3 tablespoons of the salt mixture, of course, nobody weights on the scales, and they usually do it by eye. When you do the fish ambassador at least several times, you will be able to determine the most accurate and convenient for you the proportion of salt and sugar.
The end of the salting process
In the prepared container usually spread in a row carcasses, which are evenly ground by the mixture (they open the tum and pour salt). Together with the prepared fish, peas are laid out, bay leaves, as well as all other spices to taste, after which the carcasses are covered with heavy oppression (usually a fairly full three-liter can).
The fish stay in a warm room for a couple of hours, after which it is transferred to the cold (in the refrigerator or on the balcony if it is winter). In the process of salting will form a brine, which consists of excess salt and juice, it is usually not drained until the fish is ready.
Many are interested in the question of how much to keep salting, so that the final product turned out tasty and ready? Large fish are usually kept for about 10 days, the average - 5-9, and quite small enough for 2 days.
Recipe for salted fish in Finnish
- salmon - 500 g;
- salt - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- fresh dill - 100 g
We wash the fish, dry it, remove the ridge, the bones, the head (if there is one). Mix salt with sugar, rub the carcass with the prepared mixture. Next, wash the dill, dry and lay out the third part of all the greens on a plate, put the halves of fish on top down with the skin, again put the dill in the next layer - again the fish, only now with the skin up, put the last part of the dill on top.
Cover our dish with a plate on top, press down with a load and leave at room temperature for 7-8 hours, then put it in the fridge for 2 days.
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