How to salt red fish at home quickly and tasty

If you are looking on the Internet for how to salt red fish at home quickly and tasty, then look at our 10 recipes with step-by-step photos, where we clearly show that doing this is not at all as difficult as it might seem. Delicious delicate fish, be it salmon, coho salmon or trout, are loved everywhere. They prepare delicious sandwiches and tartlets, a lot of delicious salads and sushi with it. And red salted fish goes well with delicate soft cheese, creamy sauce and herbs.

How to pickle red fish with salt and sugar at home?

Cooking time: 20 minutes + 2 days for salting.

Servings: 15 pcs.

Anyone can pickle red fish using this recipe; the main thing is to choose a suitable fresh or frozen fish carcass.If the fish is of good quality, it will be without spots and without an unpleasant odor, with transparent eyes and red gills, with soft pink flesh. To avoid losing the taste of the fish, defrost it without using a microwave. Salt the fish in a glass or plastic container. It is better not to use metal utensils - they will give the fish an unpleasant aftertaste.

1. 
   How to quickly and tasty salt red fish at home? Rinse and dry the fish fillet, separating the carcass with a knife from the spine and rib bones; remove smaller bones using tweezers. Cut the fish fillet into two or more pieces.
2. 
   Mix ground black pepper with salt and sugar (or add any other ground spices to taste).
3. 
   Line a container for salting fish with sterile gauze, folded in three layers.
4. 
   Rub the dry mixture over each piece of fish.
5. 
   Place the grated fish piece by piece as shown in the photo.
6. 
   Wrap gauze around the fish on all sides - this will help draw out excess moisture from the fish, but will also prevent it from drying out. Soak the fish in gauze on the kitchen table for 2-3 hours, and then put it in the refrigerator and cover with a lid.
7. 
   On the second day, cut the red fish into thin slices and serve. If desired, before serving, you can wash off the salt and sugar with water.

Bon appetit!

A quick and tasty recipe for lightly salted red fish with dill

Lightly salted red fish (salmon, coho salmon or trout) are good to cook with finely chopped fresh dill - this herb just goes well with the delicate fish flesh! If desired, vodka is added to this recipe to act as another additional preservative. If you want, sprinkle the fish with ground coriander or red, white or black pepper. You can serve the fish with a very tasty homemade mustard sauce.

Ingredients:

• Salmon – 1 kg.
• Vodka – 2 tbsp. l.
• Sugar – 70 gr.
• Sea salt – 2.5 tbsp. l.
• Ground black pepper – 1 tsp.
• Fresh chopped dill - to taste.

For the sauce:

• Vegetable oil – 150 ml.
• Fresh chopped dill - 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Spicy mustard – 2 tbsp. l.
• Mustard beans – 1 tbsp. l.
• Wine vinegar – 1 tbsp. l.
• Ground white pepper - to taste.
• Salt - to taste.
• Cognac – 1 tsp. optional.

Cooking process:

1. Pour sugar, sea salt and pepper into a convenient bowl, and finely chop the green young dill into it.

2. Separate the fish from the bones, so you get two fillets.

3. Rub the fish with the pickling mixture on both sides and pour a little vodka on top. Under the lid, in a convenient container, salt the fish for a day, turning it over twice so that it is well salted. Let the fish be stored in the refrigerator during this time.

4. Prepare homemade mustard sauce for red fish by first mixing dill and powdered sugar, and then gradually adding all these ingredients until the sauce reaches a uniform consistency. Let the sauce sit in the refrigerator for at least 3 hours, preferably overnight, to allow the flavors of all the ingredients to fully meld.

5. Before serving, cut the fish into portions, sprinkle with fresh dill and pour over the sauce.

Advice: two tablespoons of whipped cream added to mustard sauce served with salted red fish will make its taste more delicate.

Bon appetit!

A simple recipe for salting red fish with vodka

Vodka for salting red fish is good because it perfectly disinfects fish flesh from harmful bacteria and microbes, preserves its shape and color, and also slightly thickens it. It is better not to use moonshine for salting fish, but 40% ethyl alcohol is quite suitable, but the most common vodka without any foreign flavors is best suited for this purpose.

Ingredients:

• Red fish – 1 kg.
• Salt – 2.5 tbsp. l.
• Sugar – 1.5-2 tbsp. l.
• Vodka – 25-30 ml.

Cooking process:

1. Prepare red fish, as well as salt, sugar and vodka.

2. Remove the bones from the fish; you only need the fillet part. Mix salt and sugar.

3. Rub the fish fillet with this mixture.

4. Place the fillet in the salting tray, pour vodka on top and cover with a lid.

5. Salt the fish fillet in the refrigerator for one or two days. The bravest ones can salt the fish in the evening, and in the morning eat delicious sandwiches with lightly salted red fish.

Bon appetit!

How to salt red fish with cognac at home?

Traditionally, red fish is salted with the addition of strong alcoholic beverages in Scandinavian countries. Maybe because alcohol, along with salt and sugar, is another wonderful preservative and helps to store fish for several days without spoiling, even if there is no refrigerator. In addition, alcohol makes fish flesh denser and more elastic.

Ingredients:

• Red fish fillet with skin – 0.4 kg.
• Coarse sea salt – 2 tbsp. l.
• Sugar – 1.5 tbsp. l.
• Cognac – 1-2 tbsp. l.

Cooking process:

1.Cut the red fish into fillets, separating the meat part from the bones.

2. Rub the fish fillet thoroughly with cognac, and then with salt and sugar on each side (if desired, you can add any ground spices to the fish at the same stage). Then place the fish in parchment in a container.

3. Place the fish in the refrigerator for a day.

4. Before serving, remove any remaining salt from the fillet.

5. Serve the fish slices with lemon or sweet and sour creamy sauce.

Bon appetit!

A quick and tasty recipe for salted salmon with lemon

Lemon, with its pleasant citrus aroma, will make your red fish more tender, and its specific taste will be less expressive. Also, thanks to the lemon, the fish fillet will become softer, and the salting process will go a little faster. Lemon juice is an excellent preservative, so fish will be preserved more reliably with it.

Ingredients:

• Fresh salmon – 500 gr.
• Lemon juice – 1.5-2 tbsp. l.
• Sugar – 2 tsp.
• Salt – 2 tsp.

Cooking process:

1. Buy boneless fish fillets or cut red fish yourself. Wash the fillet and blot excess moisture with a dry towel, after removing all the bones with tweezers.

2. Prepare salt, sugar and lemon, mix salt with sugar.

3. Squeeze the required amount of juice from the lemon and strain it from the pulp.

4. Rub the fillet with sugar and salt and coat with lemon juice on both sides.

5. Place the fish fillet in a bowl and cover with cling film, and then refrigerate (in the refrigerator) for a day. During the day, turn the fillet a couple of times so that it is salted evenly.

6. Serve the tender red fish to the table.

Bon appetit!

A simple and tasty recipe for salting red fish with vegetable oil

Salting red fish at home with vegetable oil is a pleasure! The recipe is simple, everyone can do it every time. You can use it for salting any fish of the salmon family.

Ingredients:

• Red fish – 0.7 kg.
• Vegetable oil – 100 ml.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Salt – 2 tbsp. l.
• Sugar – 1.5 tsp.

Cooking process:

1. If you have fresh red fish, it is best to salt it immediately, but frozen fish will have to be kept in the refrigerator for 3-4 hours so that it defrosts but remains cold: this makes it easier to clean it and separate the fillets from the bones.

2. Cut the fish fillet into portions.

3. Make a marinade for fish by mixing salt, sugar, chopped bay leaf and vegetable oil with ground black pepper.

4. Place fish pieces mixed with oil and spices in a glass jar.

5. Now the fish in the jar under the lid should be placed in the refrigerator for a day. Store it for no more than a week, but we are sure that such yummy food will not last long!

Bon appetit!

Salted red fish with honey for the holiday table

Every housewife can salt red fish with honey, and your delicacy will be ready within a day. Incredibly tasty red fish with honey goes great with buttered toast, soft curd cheese and herbs.

Ingredients:

• Red fish fillet – 0.5 kg.
• Sea salt – 3 tbsp. l.
• Water – 300 ml.
• Honey – 1 tbsp. l.

Cooking process:

1. Make a marinade by dissolving salt and honey in warm, but not hot water (if you don’t have sea salt, regular coarse salt can easily replace it).

2. Pour the marinade into the container where the fish will be salted and marinated, and then immerse the boneless fillet in it.Let the fish in the marinade stand in the cold or in the refrigerator for one day.

3. Fish in the marinade must be turned over several times during the day so that it is evenly salted.

4. Serve the red fish to the table!

Bon appetit!

A very tasty and simple recipe for salted red fish with orange

Home-salted red fish is delicious on sandwiches, as an addition to all kinds of salads, and in the form of fish paste, for example. This time we suggest you salt red fish fillet with orange. Try this unusual combination of flavors, and maybe you’ll like it too!

Ingredients:

• Red fish fillet – 0.5 kg.
• Mixture of ground peppers - 1 tsp.
• Coriander beans – 1 tsp.
• Coarse salt – 2 tbsp. l.
• Zest – from 1 orange.
• Sugar – 1 tbsp. l.

Cooking process:

1. In a bowl intended for pickling, mix salt with sugar and spices. Take coriander and black pepper in grains, and then grind these spices in a hand mill.

2. For pickling, you will not need the orange itself, but its zest, which you need to grate on a fine grater and add to the spices.

3. Rub the fish fillet with skin on both sides with spices and place on the skin to marinate.

4. The container in which your fish is salted and marinated at the same time must be tightly closed and left for a day. During this time, turn the fillet several times - this way it will be salted more evenly.

5. After a day or two, drain the marinade and rinse the fillet, then dry.

6. Remove the skin from the fish fillet.

7. Cut your delicious red fish into pieces and place on sandwiches.

Bon appetit!

Quick salting of red fish with onions and spices

Red fish salted with onions and spices is an excellent delicacy that is suitable not only for sandwiches, but also goes well with hot boiled and fried French fries. You can pour the oil in which the fish was salted onto the potatoes - it’s so delicious that you won’t be able to pull it off by the ears!

Ingredients:

• Red fish fillet – 1 kg.
• Onions – 2–3 pcs.
• Vegetable oil – 60–70 g.
• Ground black pepper - to taste.
• Sweet peas – 5–6 pcs.
• Bay leaf – 2–3 pcs.
• Cloves 5–6 pcs.
• Sugar – 1 tbsp. l.
• Salt – 2 tbsp. l.

Cooking process:

1. Separate the red fish fillet from the bones and rinse under running water, then dry it a little with paper towels.

2. Separate the fillet from the skin. Cut the fish flesh into thin slices or cubes and place it in a deep bowl.

3. Peel the onion, wash it, cut it into thin half rings or quarter rings.

4. Place the onion on the fish. Place all the spices specified in the recipe there, as well as salt and sugar. Using a large spoon, stir the contents of the bowl.

5. Season the fillet with vegetable oil and mix, then press down the fish a little and cover the bowl with film, put it in the refrigerator.

6. If you salted such fish in the evening, you can eat it the next morning, but better - in a day.

Bon appetit!

Salted red fish with peas and bay leaf

Red fish turns out very tasty if it is salted with spices such as pepper and bay leaf. You can add any peppercorns you like, but white peppercorns and allspice peas go especially well with red fish.

Ingredients:

• Red fish – 1.5 kg.
• Salt – 2-2.5 tbsp. l.
• Sugar – 1-1.5 tbsp. l.
• Mixture of peppers - to taste.
• Bay leaf - to taste.

Cooking process:

1. If you are salting a whole red fish, first you need to wash it, then cut off the fins, head and tail. Then remove all the entrails from the belly of the fish. To cut a fish fillet, it is best to use a large knife to cut the carcass along the back, starting from the tail. When you reach the spine, peel back the meat on the skin, cutting it along the ribs. Do the same with the second half of the fish.

2. Place fish bones and other trimmings in a plastic bag and freeze for fish soup.

3. Remove small bones with tweezers, do not cut off the skin, because thanks to it, the salted fish flesh remains juicy. A large fish carcass should be divided into parts, and smaller fillets can be easily salted whole.

4. Prepare spices and salt; Use regular coarse salt, without any additives. Rub the fish fillet with salt and sugar, then with crushed spices (it is best to chop the peppercorns immediately before use, so its taste will be sharper and fresher).

5. Place the salted fish under pressure and let it stand for 2 hours at room temperature. Then remove the pressure and store the fish in the refrigerator, placing it in an enamel or plastic container.

6. After a while, brine will separate from the fish; there is no need to drain it. This fish will be ready in 2 days, and can be stored for 7 days. Sprinkle fish fillets cut into sandwiches with lemon juice or olive oil before serving.

Bon appetit!