Salting fresh fish at home. Salting red fish at home: recipes and recommendations

Salty fish is a universal dish that can serve as a snack alcoholic drinks, served as a side dish or used to prepare all kinds of sandwiches and snacks. However, before salting fish at home, you should understand the intricacies and intricacies of the process, depending on the availability of time, the expected result and the type of fish.

The dry method is excellent for salting small fish weighing from 250 to 500 g.

To salt fish using this method, take:

• 2 kg of fish;
• 400 g salt;

Basic steps:

1. The gills of an average fish are removed; if anchovy is salted, then it is simply washed and dried.
2. A salt cushion is made at the bottom of the pickling container.
3. Next, the fish is laid out in layers, each of which is also sprinkled with salt (in each layer the direction of the slices should change.)
4. After all the workpieces are placed in the container, a lid of a smaller diameter is placed on which the oppression is installed.
5. 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 when there is a large amount 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 brine fish:

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

Recipe for salting red fish

Fillet lightly salted salmon or melt-in-your-mouth salmon is not only a delicious appetizer, but also a nutrient-rich delicacy. To prepare 1 kg of fillet you will need 40 g of salt and 15 g of granulated sugar.

The preparation method involves performing the following steps:

1. The fish is rubbed with a mixture of salt and sugar, and then placed in a bowl, skin side up.
2. After the juice appears, the workpiece is put into the cold, where it is salted for 24 - 48 hours.

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

How to salt river fish correctly?

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 for every kilogram of fish;
• Bay leaf;
• coriander;
• allspice;
• carnation;
• caraway.

During the salting process:

1. The carcasses are gutted, washed and dried.
2. A salt cushion is made at the bottom of the container, on which the first layer of the largest fish is placed.
3. Each layer is covered with salt mixed with spices and bay leaf.
4. When the fish is finished, a lid or a special salting circle with holes, as well as a heavy weight, is lowered onto the top layer of salt.
5. The fish is sent for salting in a cool place, where it remains for 3–4 days.
6. After the specified time has passed, 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 requires the following ingredients:

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

The following steps are followed during preparation:

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

Lightly salted fish at home

Those who don’t like overly salted fish will appreciate a quick and simple salting recipe, which makes it lightly salted and very appetizing.

Required:

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

To enjoy an excellent snack:

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

• 1 kg of fish;
• 3 onions;
• 3 carrots;
• 200 ml vinegar;
• 5 bay leaves;
• 3 tbsp. spoons of salt;
• 4 tbsp. spoons of sugar;
• 2 liters of water;
• 15 black peppercorns.

For preparation:

1. The fish is gutted and divided into portioned pieces, which are sprinkled with 1 tbsp. spoon of salt and put in a separate bowl in the cold for 40 minutes.
2. The carrots are cut into thick rounds, and the onion is chopped into rings.
3. After the water boils, chopped vegetables, spices, remaining salt and sugar are sent to the pan.
4. After 10 minutes, pieces of fish are laid out there, which, after the brine boils again, simmer for another 15 minutes.
5. The fish is removed from the pan using a slotted spoon and placed in sterilized jars, where it is poured with marinade.
6. The containers are closed with lids and, after cooling, moved to the refrigerator.
7. After 2 days the fish is ready.

Simple recipe in oil

Salted fish is quickly and tasty obtained from the following food set:

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

Creation stages:

1. The fish is prepared into fillets, which are completely cleared of scales and skin.
2. The resulting fillet halves are cut into pieces.
3. Salt, sugar and spices are mixed in a bowl.
4. The onion is chopped into thin rings, and the garlic is cut into small slices.
5. Bay leaves are placed at the bottom of the jar.
6. 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.
7. After filling the container, the fish is compacted and poured sunflower oil so that it covers the fillet entirely.
8. After 12 hours of keeping the jar in the refrigerator, the fish is served.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The recipe for salting red fish or river fish is simple. At home, it is important to correctly determine the ratio of fillets or carcasses and salt. The fish must be taken fresh or frozen, whole or in steaks. To obtain a lightly salted product, it takes several hours; a saltier taste requires 1-2 days.

How to salt red fish

• Time: 2 hours.
• Number of servings: 2 persons.
• Difficulty: easy.

The recipe for salting red fish at home involves the use of fish good quality.

Pink salmon, salmon, and trout are used for salting.

After finishing salting ready dish used for sandwiches.

Ingredients:

• sugar, salt - 15 g each;
• salmon steak – 250 g;
• vegetable oil – 60 g;
• ground black pepper – 3 g.

Cooking method:

1. Salting red fish at home starts with processing the carcass.
2. Lightly freeze the fish before using.
3. Mix spices in a separate bowl.
4. Cut the steak into thin slices.
5. Place cling film on the bottom of a plastic container.
6. Coat with oil and sprinkle with a mixture of spices.
7. Place the first layer of salmon.
8. Fill with oil again and sprinkle with spices.
9. Layer all the fish pieces.
10. Refrigerate for about 2 hours.

Quick salting of herring

• Time: 40 minutes.
• Number of servings: 10 persons.
• Difficulty: medium.

Salting fish at home is carried out using dry salting, sagging salting or using brine. The latter method is well suited for pickling herring. It turns out spicy and is used for garnish and salads.

Ingredients:

• salt – 3 tbsp. l.;
• water – 1 l;
• fresh frozen herring – 4 pcs.;
• sugar – 1.5 tsp;
• bay leaf – 2 pcs.;
• black pepper – 5 peas;
• cloves – 2 pcs.

Cooking method:

1. Thaw the herring at room temperature.
2. There is no need to gut the fish.
3. To make the brine, fill all components with hot water.
4. Bring the liquid to a boil until the salty and sweet crystals dissolve.
5. Remove the marinade from the heat and cool.
6. Place the herring in a container with salted liquid to pre-salt for a day. Place oppression on top.
7. Then transfer the carcasses into a food container with a lid, fill with the remaining brine.
8. Place the product in the refrigerator for 24 hours.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Difficulty: easy.

Peled is a lake-river species. It must be selected in the same size, no more than 25-30 cm in length. For salting at home, you can use carcasses, pieces, and uneviscerated fish with heads.

Ingredients:

• peled – 1 kg;
• onion – 1 pc.;
• salt – 2 tbsp. l.;
• black pepper – 5 pcs.;
• vinegar 6% – 100 ml;
• sugar – ½ tsp;
• bay leaf – 2 pcs.;
• coriander, nutmeg - to taste.

Cooking method:

1. Wash fresh peled.
2. Remove scales, heads, and entrails.
3. Cut into small pieces.
4. Place in a jar.
5. Place onion cut into half rings on top.
6. Add all the spices. Shake the jar.
7. Pour in vinegar and stir again.
8. Place the peled in the refrigerator or cellar for 3 hours.

Salting river fish

• Time: 30 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

At home, for dry salting, it is better to choose river species. The fish should not be large; you should opt for crucian carp, perch or roach.

It is important to use glass, enamel or plastic containers for pickling.

Ingredients:

• perch – 1 kg;
• water – 500 ml;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• peppercorns – 5 pcs.

Cooking method:

1. Gut the perch carcasses and cut off the heads.
2. Mix spices with water and boil.
3. Cool the resulting liquid.
4. Place the fish carcasses in an enamel pan.
5. Fill with brine room temperature.
6. To obtain lightly salted perch, keep it in the cold for 2 days.
7. If you want a rich, salty taste - for 5 days.

Recipe in oil

• Time: 30 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

At home, you can pickle using oil. This marinade helps quick cooking product. It turns out delicious, with the aroma of pickled onions. The recipe is more suitable for fatty fish.

Even if you have never prepared anything - salting, pickling, etc. — mastering salting fish will not be difficult: there are no strict proportions or exploding jars, and the results of one or another salting method can be assessed quite quickly and the recipe can be adjusted. It’s especially useful to practice in homemade pickling now - then to New Year's table You won’t have to spend money on expensive packaging, and you’ll be able to buy and salt the fish yourself a few days before the New Year.

There are three ways to salt fish: dry, in brine and in brine. We are talking specifically about sea (ocean) fish, preferably also frozen. River fish requires deeper processing: it is also salted, but subsequently also dried or smoked.

The types of salting and brine strength are indicated in the table.

Quick dry salting

This method, which we often use in everyday life, is suitable for such types of fish as salmon, pink salmon, salmon, sockeye salmon, chum salmon, coho salmon, taimen, chinook salmon, whitefish, omul, vendace. Don't be afraid to add salt - fatty salmon won't take on too much.

For salting, only coarse salt (preferably not iodized) is suitable; you can also add sugar to the salt - it will soften the taste a little and at the same time retain excess water: then the fish will not give too much juice, but will retain it. In addition to sugar, you can add fresh or dried herbs (dill, parsley, tarragon, celery), but not much, as well as multi-colored coarse pepper (or pepper is better rose).

The technology is very simple. Cut the fish - remove the head and entrails, you can leave the scales, rub with salt (with or without additives) on all sides, wrap in a clean cloth (or parchment paper). All. You can put it in the refrigerator or leave it at room temperature. You shouldn't leave it in the heat.

Ready time- from three hours. The degree of readiness is determined in the same way as during heat treatment - by the ease of separation of the skin and bones. Indeed, salted fish is much easier to clean from bones than raw fish, so it should not be filleted before salting.

Shelf life Dry-salted fish has a fairly short lifespan - it is advisable to eat it within three days, to a maximum of five days. But already salted fish can be frozen (in cloth or paper, but not in polyethylene) for future use. You can make salads, cold and hot appetizers with lightly salted fish, and even bake pies with it.

Salting in brine

This is a more reliable option for storing fish. Fish is also salted dry (but without adding sugar), quite generously, not wrapped in cloth or paper, but placed in a pan or jar. After this, oppression is placed on top of the fish. Under the influence of oppression, juice is released from the fish, forming, together with salt, the very brine that should cover the entire fish.

Ready time- from three days. If the brine becomes cloudy, it must be drained. But also best before date increases: salted fish in brine (to which, if desired, you can add vegetable oil) is stored for up to 10-15 days. Small fish are suitable for this method: sprat, anchovy, etc., the size of which allows you to salt it whole.

Fish in brine and marinade

Brine for fish can be made hot or cold. In cold brine, the fish will be salted longer (from 3 days), but will better retain its nutritional and taste qualities.

Hot pickle(especially for fish cut into small pieces) makes the dish ready by the time it cools. Choose the salt concentration according to your taste, understanding that the stronger the brine, the longer the shelf life of salted fish.

There is one little secret, which may surprise you with the seeming incompatibility of the ingredients: if you have over-salted the fish to the point of hardness, then you can soak it in milk for an hour or two, which will neutralize the excess salt and make the fish softer and more tender.

If we add acid (vinegar, lemon, wine, tomato) to the brine, then we will no longer get salty, but marinated fish. You can add peppercorns, cumin, coriander or mustard seeds, garlic, cloves, and bay leaves to the marinade. You can marinate without brine - for example, in wine (as well as in champagne or even cognac), but it is better to do this with weakly salted fish. That is, first salt it dry, and then marinate it in a marinade (or sauce) to taste - with fresh herbs or spices.

Everyone, without exception, loves salted fish. But not everyone knows how to cook this at home. Meanwhile, salting fish is enough simple process, which any housewife can master. In our article we want to talk about how to salt fish.

Process Features

Even if you have never salted fish in your life, mastering the process is not that difficult. Firstly, the procedure itself is not complicated, and secondly, the main thing is to know the recipe for a good brine for fish. In addition, there is no need to strictly maintain proportions. After practicing several times, you can improve any recipe by adjusting it to suit you.

It is worth saying that there are several methods of salting: in brine, dry and in brine. In this case we are talking about sea fish. The river one needs to be processed more strongly. it must be smoked or cured. Our article will focus specifically on wet salting. The fish brine can be cold or hot. In cold brine, the product takes longer to cook, at least three days. But at the same time, the fish retains all its nutritional properties.

Hot brine for fish is good because the product is ready for use by the time the solution cools. The salt concentration can be selected based on taste and preference. But you need to understand that the richer the brine for salting fish, the longer its shelf life.

However, there are little tricks that will allow you to prepare a wonderful product. If you have oversalted the fish, then you need to keep it in milk for several hours, which can neutralize the excess salt. At the same time, the fish becomes more tender and softer.

If you add an acid to the brine, for example it could be lemon, wine, tomato or vinegar, then the result is not salted fish, but marinated fish. Spices are added to marinades (cumin, peppercorns, mustard, coriander, cloves, garlic, etc.). However, you can marinate fish without brine, for example in wine. But as a rule, the product is first salted.

On the eve of the holidays, every housewife strives to prepare something tasty and special. A table decoration can be, for example, salmon. By salting it at home, you can save a lot. The main thing is to choose the right recipe for cooking red fish.

Ingredients:

• salmon (two kg),
• (five tbsp.),
• sugar (two tbsp.).

Remove the skin from frozen fish and then rinse it in running water. Next, cut it into thin pieces. Rub each piece with a pickling mixture consisting of salt and sugar.

Next, place the pieces tightly together in a container. Close the dish and put it in the refrigerator. After eight hours, the fish is ready to eat. By the way, this recipe most in demand among housewives.

How to salt fish in brine? The recipes are very simple. To prepare, you need to purchase any salmon fish: pink salmon, trout, chum salmon, Chinook salmon, etc.

The brine for salting red fish consists of water and salt. Moreover, the degree of its concentration may be different. Red fish is in great demand and takes an honorable first place. It is often used as snacks for decoration festive tables. Home-salted red fish can be used to prepare salads and other dishes. Preparing brines for salting fish is very simple. But the result is always excellent. Culinary experts say that salting a whole carcass is not very convenient. It takes longer. And more brine is needed for fish. Therefore, it is preferable to cut the carcass into pieces and remove the extra bones altogether.

There are many recipes for brines for fish. However, the quickest option for preparing the product is the most popular. The fish is ready in an hour. It can be served with butter and onions.

Red fish: how to salt

The brine for pickling red fish is prepared quickly.

Ingredients:

• kilogram of fish,
• Bay leaf,
• salt (three tbsp.),
• peppercorns (7 pcs.),
• Art. l. table vinegar,
• bulb,
• vegetable oil (60 ml).

If you have fresh fish, then it must be cut immediately. But ice cream must first be defrosted, but not completely. This makes it easier to cut it apart. It is necessary to cut off the head and remove the fins. We divide the carcass into two parts, removing the bones and backbone. As a result, we get fillet. You need to cut off the skin with a knife; we don’t need it. Next, cut the prepared fillet into pieces and place in a container.

Now that all the preparatory work has been completed, you can begin preparing the brine for red fish.

Pour half a liter of cold water into a separate vessel. Add salt to it and mix well with a spoon until completely dissolved. The brine for red fish is ready. Pour it into the container with the fillet. We press down the fish from above with pressure so that it does not float up.

Leave the fillet in the brine for an hour and a half at room temperature. Then we drain the old solution and prepare a new one. To do this, pour water into a glass and add a tablespoon of vinegar. Pour the mixture over the fish for literally three to five minutes. After this, drain the liquid.

Next, cut the onion into half rings and add it to the fish. Pour in vegetable oil, add bay leaf and pepper. Mix all the ingredients and leave for another fifteen minutes. Lightly salted fish is ready.

It can be used for sandwiches, appetizers, salads and simply served with potatoes. There are plenty of options.

Another pickling option

If the previous option can safely be called fast, then this recipe has its own characteristics, thanks to which the fish can be long time Store in oil and vinegar in the refrigerator.

Ingredients:

• kilogram of fish,
• salt (four tbsp.),
• ground and allspice pepper,
• Bay leaf.

We prepare the fish for further cooking, as in the previous recipe. Next, take 700 ml of water, pour it into a saucepan and put it on fire. After the liquid boils, add a mixture of peppers, salt and bay leaf. The solution should simmer over low heat for about five to seven minutes. Then cool the brine to room temperature. Place the fish fillet in a wide container or basin and fill it with the solution. Cover the top with a lid and send the fish to a cold place for half a day. After the specified time has passed, remove the fillet, cut it into pieces and serve. If you plan to store the fish, then you need to pour it with vegetable oil and then fill it with the solution. It is prepared as follows: dilute a teaspoon of vinegar in a glass of water. Place the fillet in an airtight container and pour vinegar solution on top.

If fish prepared in the first way can be stored for only a few days, then the second recipe allows you to prepare the product in such a way that it can stand in the cold all winter. Both options have their advantages and are in demand in different cases.

Quick salting

How to prepare brine for fish? Another recipe allows housewives to pickle fish very quickly. This option is based on the use of hot brine for fish.

Ingredients:

• fish steaks (five pieces),
• salt (three tbsp.),
• liter of water,
• sugar (tbsp.),
• Bay leaf,
• vinegar (tbsp.),
• coriander,
• peppercorns.

We wash the steaks in running water. Place a saucepan on the fire and boil a liter of water. After boiling, add sugar, coriander, salt, bay leaf and pepper. Boil the solution for about five minutes. Next, turn off the gas. Add vinegar to the brine. Now you need to wait until the solution has cooled completely. Place the fish steaks in a container and fill with cold solution. You need to remember that the fish is salted for at least two days.

Brine for hot smoking

You can also prepare it at home smoked fish. However, before starting cooking, the carcass must be prepared. The fish is cleaned and washed. Small fish are smoked along with the head and all the entrails. Larger carcasses must be gutted and heads removed. If you purchased a large fish, then you definitely need to cut it. Steaks will look good on the table.

Ingredients:

• salt (two tbsp.),
• liter of water,
• Bay leaf,
• Art. l. Sahara,
• according to Art. l. cinnamon and pepper mixture,
• onion, a pinch of rosemary, sage, thyme,
• half an orange and a lemon.

Brine for smoking fish is prepared very simply. Place a pan of water on the stove and bring it to a boil. Add salt to the boiling liquid. We also add lemon, orange, onion and other ingredients. Prepare the marinade for five minutes. Then turn off the heat and wait for the solution to cool. Pour the prepared fish with brine and leave it for 12 hours. Then we leave the carcasses in a well-ventilated room in a draft for a couple of hours. Then they can be hot smoked. The finished fish has a spicy aroma with citrus notes.

Marinade with wine

Fragrant fish can be prepared using a marinade with white wine and soy sauce.

Ingredients:

• soy sauce(120 g),
• salt (120 g),
• lemon juice(140 g),
• garlic,
• sugar (95 g),
• two liters of liquid,
• sugar (95 g),
• dry white wine (220 g),
• a pinch of coriander, basil and a mixture of peppers.

The brine is very easy to prepare. Place a pot of water on the stove and bring the liquid to a boil. Add salt and sugar. Remove liquid from heat. After cooling completely, pour in soy sauce, wine, and lemon juice. We also add garlic and all the spices to the marinade. Pour the prepared solution over the fish and leave in a cool place for 12 hours. After time, drain the liquid and dry the fish. Afterwards you can start smoking it.

Spicy pickle

To prepare fish with spicy note can be used natural honey. It would seem that the products are not compatible at all, but this is not so.

Ingredients:

• vegetable oil (170 g),
• lemon juice (90 ml),
• greenery,
• seasonings for fish,
• a teaspoon of black pepper and salt,
• honey (110 g),
• garlic.

Mix all ingredients in a container, add chopped garlic and parsley. Pour this unusual mixture over the carcass and place the dishes in the refrigerator. at least ten hours. The given quantity of products is calculated per kilogram of carcasses. If you have more fish, then you need to increase the ingredients proportionally.

Tender fish in red wine

Marinades based on alcoholic beverages have long been popular among housewives. It is wine that adds inimitable refined notes to any dish. And marinades are no exception.

Ingredients:

• cloves (five pieces),
• water (1.5 l.),
• salt (three tbsp.),
• dry red wine (190 ml),
• cumin (tsp.),
• allspice (tsp).

Bring the liquid to a boil and add salt and cloves, then simmer for ten minutes. Turn off the heat and wait for the water to cool. After this, you can add all the other ingredients. Place the fish in a suitable container and fill it with brine. It takes at least four hours to prepare. The recipe is incredibly simple. Wine gives fish meat tenderness and juiciness. But cloves create a unique aroma.

Kefir marinade

Unusual recipe based on kefir allows you to get juicy fish.

Ingredients:

• a glass of kefir,
• mint,
• garlic,
• vegetable oil (60 g),
• salt (tbsp.),
• sugar (tsp),
• black pepper.

The marinade is prepared simply and quickly. Add garlic, chopped mint and black pepper to kefir. Pour the kefir mixture over the fish and marinate it for about six to eight hours.

River fish: how to salt

Brine for river fish does not have any major fundamental differences.

Ingredients:

• two liters of water,
• salt (480 g),
• black pepper,
• Bay leaf.

This amount of ingredients is given for salting three kilograms of fish. Medium-sized carcasses must first be gutted and washed. It is not recommended to salt the whole fish. The carcasses are placed in a container and filled with brine. It is imperative to use oppression. The brine is prepared by boiling. But they pour it over the fish only after it has completely cooled. The finished product can be consumed only after three weeks. The recipe is suitable for salting sprat, anchovy, sardines, and herring. Small fish can be salted whole. It is worth remembering that after cooking the product must be stored only in the refrigerator.

Cold marinade

Both river and sea fish are marinated in a cold way. For cooking, it is very important to maintain the correct proportions to avoid the growth of bacteria.

Ingredients:

• onions (four pcs.),
• vinegar (380 ml),
• salt (110 g),
• sugar (190 g),
• Bay leaf,
• water (580 ml),
• peppercorns,
• coriander (two tsp.),
• Dill seeds.

We gut and clean the small fish. It is not necessary to remove the heads, but you do need to remove the gills. It is generally recommended to cut larger carcasses into portions.

Bring a glass of water to a boil and add dill, coriander seeds, peppercorns and bay leaves. Boil the mixture for about ten minutes. Then add sugar and salt. The brine should cool down. Only then is vinegar poured into it and the remaining cold water added.

Place the fish in a glass or enamel bowl. Layer the layers with onion rings. Pour marinade on top. Close the container with a lid and put it in a cool place, maybe in the refrigerator. If you marinate the fillet, it will be ready in three days, but salting the carcasses will take at least five days. It is recommended to turn the fish several times during this time so that it is evenly salted.

Finished carcasses must be stored in sterilized jars. Place the fish tightly in the container to the very top and fill it with the same marinade. In this form it can be stored for three to four months.

Hot marinade

Ingredients:

• three onions,
• the same amount of carrots
• Bay leaf,
• vinegar (180 ml),
• salt (three tbsp.),
• peppercorns,
• sugar (4 tbsp.),
• water (two liters).

We clean the fish and cut it into pieces. Then rinse and dry. Roll the carcasses in salt and put them in the refrigerator for forty minutes. In the meantime, boil water in enamel pan. We also put the onion, cut into half rings, and slices of carrots into the container. Boil the liquid for no more than ten minutes. Then add sugar, vinegar, salt, bay leaf, black pepper and the fish itself. After the brine with fish boils, reduce the heat to low and cook for another fifteen minutes. If necessary, remove the foam.

After cooking, very carefully remove the fish from the pan and place it in jars, which must first be sterilized. The containers need to be filled only 2/3 full in order to pour the hot marinade on top. Next, the jars are sealed with lids. And after complete cooling, they are placed in the refrigerator. Fish can be consumed after two days.

If you cook chum salmon or tuna, then you can serve such fish immediately after the marinade has cooled. The fact is that red fish meat cooks much faster. Therefore, it makes no sense to wait long.

Instead of an afterword

As you can see, there are quite a few ways to prepare salted fish. Recipes differ in the ingredients used and preparation time finished product. Each of them has its own advantages and benefits. The choice of one option or another largely depends on the fish you have. The easiest way to salt red fish is that it has the shortest salting time, so you can start experimenting with it. In general, all sea ​​fish It's quite easy to prepare. But with river fish you need to be careful and accurately maintain the proportions.

If you love tender fish flesh and the smell of spices, you should definitely use one of the marinades we have given. A particularly interesting combination is provided by the use of dry white and red wine. Using brine makes it possible to prepare moderately salty and delicious fish, as opposed to dry salting. But still, the choice of recipe depends on your preferences.

There are many recipes for salting fish at home. Here are the best ones!

Salted mackerel according to the Old Mariner recipe

Ingredients and preparation:
As soon as the fish had melted a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones.
Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too!
Place the saucepan in the refrigerator. until morning.
In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill.
I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but to add additional flavor, you can lightly coat the fish with spicy mustard, mayonnaise, butter. I mashed the caviar with a fork and also spread it evenly on the fillet.
Next, press the two halves of the fillet tightly against each other and wrap each “pair” separately in a bag. Place in the freezer until evening.
In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly.
Bon appetit!
Mackerel marinated at home!

You can't imagine how delicious it turned out!
Will need
2 fish.
Cut off the head and gut it... (I asked my son to do this, I couldn’t do it myself, my hand didn’t rise. I even ran away from the kitchen so as not to look...).
Wash well.
Cut into pieces 1.5 cm thick.
Pour a large glass (I have about 300 ml) of water into a bowl, add 2 tablespoons of salt.
Stir well until the salt dissolves.
Place our fish pieces there, I also put a couple of bay leaves.
Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. Salted for 12 hours...
This morning there was such a picture.
Drain all the liquid...
Place the fish in the same bowl again. Then, in the same bowl, put:
Vinegar (if 9%, then 3 tbsp, if 5%, like mine, then 4-5 tbsp);
black pepper, hot paprika - to taste;
onion, cut into half rings - 1 large onion;
2 cloves of garlic (squeeze through a garlic press);
rast. oil - 1 glass.
Mix everything well.
Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically.
And in the evening you can eat!
The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes and pickled onions... In general, my mouth is already watering again...
Bon appetit!
How to pickle mackerel - cooking recipes!

In this marinade, mackerel turns out tastier than red fish!
Tender pickled mackerel will simply melt in your mouth...
Wonderful salted mackerel can be prepared at home too. There are many cooking recipes, some of which we will consider.
Recipe No. 1
Ingredients:
Mackerel - 1 kilogram.
To prepare marinade for 1 liter of water:
Salt - 5 soup spoons;
Granulated sugar - 3 soup spoons;
Dry mustard - 1 soup spoon;
Bay leaf - 6 pieces;
Cloves - 2 pieces;
Vegetable oil - 2 soup spoons.
Preparation:
The fish must be cleaned, the entrails and head removed, the tail and fins cut off.
In a separate pan, cook the marinade from the proposed ingredients, which must be cooled.
After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.
Recipe No. 2

Ingredients:
Mackerel - 3 pieces.
For marinade per 1 liter of water:
Tea leaves - 4 soup spoons;
Salt - 4 soup spoons;
Granulated sugar - 2 soup spoons;
Liquid smoke - 4 soup spoons.
Preparation:
First, defrost the frozen mackerel, then cut off the tail, head, clean the entrails, rinse well and put it in a two-liter jar, the tails should be at the top.
Prepare the marinade separately.
To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let cool and then add to the marinade liquid smoke. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.
Recipe No. 3

Ingredients:
Mackerel - 500 grams;
Salt - 3 soup spoons;
Sugar - 3 soup spoons;
Black pepper.
Preparation:
Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions.
Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.
Recipe No. 4

Ingredients:
Mackerel - 3 kilograms.
Marinade:
Water - 1 liter;
Granulated sugar - 3 soup spoons;
Salt - 6 soup spoons;
Bay leaf - 3 pieces;
Black peppercorns - 9;
Allspice - 3 peas;
Coriander - half a teaspoon.
Preparation:
It is necessary to defrost and clean the mackerel, that is, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack.
Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days.
Bon appetit!
How to cook home-salted mackerel?

For lovers delicious salty This recipe is dedicated to mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it.
Ingredients:
Mackerel;
tea;
salt;
sugar.
Preparation:
So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and remove the insides straight into the trash can. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine.
How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out to be such a strong tea in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, having first wrapped the fish in a paper bag. All. The fish is ready! Cut it and try it.
Bon appetit!
Let's marinate the mackerel! Real jam!
Ingredients and preparation:
Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!!!
Peel and chop 3 onions and 3 cloves of garlic.
Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf.
Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.
Bon appetit!
Home-salted herring + marinades and brines!

Ingredients:
Herring
You should buy fish with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it.
And now a few recipes:
Marinade 1:

Boiled water (1 glass);
vegetable oil - 3 tbsp;
black peppercorns;
bay leaf or several;
salt to taste.
Boil it all, cool it and add a little vinegar. Place the herring, cover tightly with a lid and leave in the room for 4-5 hours, then in the refrigerator for another 5 hours, or better yet, leave it overnight.
Marinade 2:

For 1 liter of water - 1.5 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
Bay leaf;
black peppercorns;
cardamom;
garlic;
1-2 flowers (dried) cloves.
Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.
Pickle 3:

4 tbsp. spoons of salt;
2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).
Place the fish in the cooled brine for 1 day. Basically, no hassle.
This method can be used to salt not only herring, but also mackerel.
Pickle 4:

2 tbsp. spoons of salt;
1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
add bay leaf;
allspice peas;
coriander (bunches).
Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.
Second recipe:
6 table. spoons of salt;
1 table. spoon of sugar;
seasonings are the same for 1 liter of water.
The rest is done the same way.
Place the ungutted fish in three liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of peas allspice. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top.
Bon appetit!
Our own salted herring!

Ingredients:
Fresh frozen herring - (3-4 pieces per 3 liter jar);
salt - 3 tbsp. spoons;
sugar - 5 tbsp. spoon;
laurel - 2 pcs.
Preparation:
Boil 1 liter. water.
Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar.
Place the resulting brine on a window or balcony until it cools completely.
Completely defrost and wash the herring.
Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves.
Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat.
P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic herring. In general, this salt turns out no worse and even better than the cold herring that is sold in the store.

We have salted herring using this recipe many, many times and we have always been pleased with the result!!!
We take 1 kg. good quality fresh frozen herring. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.
Ingredients:
Prepare the filling in advance:
3 onions cut into rings;
10-12 tbsp. water;
1 tsp Sahara;
1-2 tbsp. salt (without a slide);
0.5 tsp black ground pepper;
1 dec. l. vinegar (essence);
2 tbsp. l. ketchup;
1/2 tbsp. vegetable oil.
Preparation:
Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day, the delicious herring will be ready!
Well, very tasty!!!
I used table vinegar.
Bon appetit!
Delicious and quick marinated herring!

Ingredients:
●herring – 2 pcs.,
●onions – 1-2 large sizes,
●apple vinegar – 5 tbsp.,
●salt – 2 tsp,
●sugar – 0.5 tsp,
●water – 1 glass,
●peppercorns – 10 pcs.,
●a pinch of coriander seeds.
Preparation:
First, prepare the marinade - add sugar, salt, Apple vinegar and heat a little (do not boil) until the ingredients dissolve in it. While the marinade is cooling, clean the herring and cut into pieces, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready.
Bon appetit!
Gentle salted herring!

Ingredients:
5 pieces fresh-frozen herring
Brine:
For 1 liter of water we take
5 tablespoons (level) salt
3 tablespoons (level) sugar
12-15 grains of black peppercorns
1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives hardness, or rather elasticity, to the herring; it will not be soft, as we sometimes get in the store.
6 bay leaves
2 tablespoons of vegetable oil.
Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down.
It took 2 liters of water, so we do a double calculation.
Pour water into a saucepan, boil along with salt and sugar.
Let cool.
Place all the spices in a saucepan and add cooled brine. Press the tails under the water and close with a lid. Place in a cool place.
You can eat tomorrow.
If you add cloves, it will be herring spicy salting.But we don’t like this one. We need gentle salting.
Bon appetit!
Sprat
Spicy dry salted sprat!

Ingredients:
Sprat (fresh) - 1 kg;
Coriander (grains) - 0.25 tsp;
Salt (with a small slide; shallow spoon) - 3 tbsp;
Black pepper (peas) - 1 tsp;
Allspice (peas) - 4-5 pcs.;
Bay leaf - 3-4 pcs.;
Ginger (ground; pinch);
Cloves (buds) - 4-5 pcs.
Preparation:
Rinse the sprat thoroughly under running water.
Prepare the pickling mixture:
Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt not used for salting fish.
Sprinkle the sprat with the pickling mixture and stir.
It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates.
Cover the fish with a plate and place a small weight on top.
Place in a cool place.
In 12 hours delicious fish will be ready!

Ingredients for brine (per 1 liter of water):
3 tbsp. salt;
2 tbsp. Sahara;
5 bay leaves;
1 tsp each allspice, cloves and coriander.
Preparation:
Wash the capelin and put it in a jar.
Bring the brine to a boil and boil for 10 minutes.
Then cool and pour the fish into jars.
You can add 1 tsp. vinegar essence for a 1-liter jar of fish. Then the ambassador will be spicy.
But you don't have to add it.
Better a couple of tbsp. sunflower oil.
And in the refrigerator for a day.
Bon appetit!