Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will give them worthy competition. To stay within your budget and be sure of the quality of the saltiness, you can choose the fish and cook it yourself. How to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially frying, it will lose some of its nutritional value. To preserve the maximum amount of vitamins, it is better to bake or pickle it. Salting pink salmon is a quick way to prepare fish that will decorate the table and retain its taste and nutritional properties for a long time.

• Choose a high-quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and intact fins. Frozen carcasses must have a certificate indicating the place of catch and expiration date, but the quality can be fully verified only after defrosting.
• It is better not to buy ready-made pink salmon fillets, especially in unverified places, as unscrupulous sellers soak them in phosphates to increase weight and make them look more presentable.
• It is better to defrost frozen fish on the bottom shelf of the refrigerator. Defrosting in water or water will damage the fibers and loss of nutrients.
• For pickling, you will need glass, plastic or clay dishes. A metal container exposed to salt can ruin the taste and appearance of the fish.
• The appearance of the product can be spoiled by iodized salt, so it is better to use regular rock salt.
• Due to the delicate and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
• The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
• If the fish has been salted too well and seems over-salted, you can fill it with chilled boiled water and leave for a few minutes.
• Salted fish can be stored in the refrigerator for several days. For greater preservation, the pieces must be greased with vegetable oil.

How to deliciously salt pink salmon and how to properly cut it?

1. Wash the fish and clean the scales.
2. Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. This “waste” will make a delicious fish soup.
3. Rip open the belly and remove the entrails.
4. If there is caviar in the belly, it can also be salted.
5. You can cut the fish into any pieces you want. Removing the skin or not is also at your discretion.

Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarsely ground salt. This way the fish will be salted quickly.

Ingredients:

• pink salmon fillet – 1 kg;
• salt – 4 tablespoons;
• sugar and spices as desired.

How to pickle pink salmon at home?

1. Cut the prepared fish into large pieces and remove small bones.
2. Sprinkle the pieces with salt and place the salted meat next to each other.
3. Wrap the pieces in cotton cloth and put them in the refrigerator on a wooden board.
4. You can also place the cloth-wrapped fish in a glass container and press it down with a jar of water or a saucepan.
5. During the night the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon to salmon

To make pink salmon fattier, the recipe uses vegetable oil. The fish prepared according to this simple recipe differs little from salmon.

• pink salmon – 1 kg;
• lemon juice – 1 tablespoon;
• salt – 2 tablespoons;
• bay leaf – 1 piece;
• sugar – 1 tablespoon;
• vegetable oil – 2 tablespoons;
• peppercorns – 10-12 pieces.

How to salt pink salmon with butter?

1. Prepare the fillet, slice it thinly and place it in a salting container.
2. Add lemon juice to the fillet and stir.
3. Sprinkle pepper, sugar, salt and chopped bay leaf on top.
4. Place the fish in the refrigerator for 24 hours, pressing it down with pressure.
5. After a day, grease the pieces with oil and try.

In the marinade

An excellent option for preparing lightly salted pink salmon at home is to use a marinade.

• pink salmon – 5 steaks;
• sugar – 1 tablespoon;
• water – 0.5 l;
• salt – 2 tablespoons;
• peppercorns – 5 pieces;
• bay leaf – 4 pieces;
• rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

1. Place the prepared steaks in a bowl and add spices.
2. To make the marinade, boil water, add salt and sugar, and cool to room temperature.
3. Pour the marinade over the fish so that it is completely submerged in water.
4. Close the container and put it in a cool place for one day.
5. Then remove pink salmon from the marinade and pour oil to soften.

After freezing, fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which certainly affected its quality. High-quality fish will not separate from the bones so easily, and can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

1. Prepare pink salmon for salting.
2. Mix sugar with salt and thoroughly coat the fish pieces with the mixture.
3. Place the fish in the refrigerator for 1 day.
4. A higher concentration of salt will salt the product stronger and faster. Finished fish can be stored for no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

• pink salmon fillet – 1 kg;
• orange - 2 pieces;
• salt – 2 tablespoons;
• dill - a bunch;
• sugar – 1 tablespoon.

For the sauce:

• honey – 20 g;
• mustard – 20 g;
• vinegar – 20 g;
• rast. butter – 40 g.

To submit:

• greenery;
• olives;
• lemon juice.

How to salt pink salmon with honey?

1. Prepare fish fillets and dry. Place in a suitable container with a lid, preferably glass or plastic.
2. Peel the orange and cut into rings.
3. Finely chop the dill.
4. Mix sugar and salt and grate the fish.
5. Sprinkle chopped dill on top and cover with orange slices.
6. Close the container and put it in a cool place for 1 day.
7. When the fish is salted, prepare the sauce. To do this, mix all these ingredients until smooth.
8. Cut the fish fillet into thin slices and place on a plate. Top with olives and herbs and sprinkle with lemon juice. Serve with honey mustard sauce.

To add piquancy and originality, the fish can be salted by adding coriander and mustard.

For the dish you will need:

• pink salmon – 0.8-1 kg;
• salt – 2 tablespoons;
• mustard – 3 tablespoons;
• vegetable oil – 20 g;
• sugar – 2 tablespoons;
• coriander – 1 teaspoon.

The video will show you how to salt pink salmon at home. The main actions are as follows.

1. Prepare pink salmon fillet.
2. Grind the coriander in a mortar and mix with sugar and salt.
3. Sprinkle the mixture over the fillets.
4. Mix mustard with oil.
5. Place one fillet in the container where the pink salmon will be salted and pour the sauce on top. Then put the second one and pour in the remaining sauce.
6. Close tightly and put in the refrigerator. After 6-8 hours, remove the fillets and swap places. Leave for another 10-12 hours.
7. When the fillet is ready, pat it dry with a paper towel and cut into pieces.

Salted pink salmon snacks

The question of how to salt pink salmon at home has been sorted out. Now let's look at recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.

Appetizer with cheese

An excellent replacement for already boring sandwiches. You will need the following products:

• salted pink salmon – 200 g;
• mayonnaise – 2 tablespoons;
• greenery;
• hard cheese – 100 g;
• boiled egg - 1 piece.

The step-by-step preparation is as follows.

1. Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
2. Cut the fish into thin strips.
3. Place the filling in the center of the strip and roll it into a roll.
4. Place an olive, a roll, and then another olive on a skewer so that the rolls do not unwind.
5. Place lettuce leaves and skewers on a plate and serve.

Lavash snack

This appetizer is quite easy to prepare, but looks festive, elegant and will decorate the table. To prepare, in addition to fish, you will need lavash, creamy soft cheese, dill, and mayonnaise.

The preparation is like this.

1. Cut the fish into thin pieces.
2. Finely chop the dill.
3. Grease the pita bread with cream cheese, mayonnaise, sprinkle with dill.
4. Arrange the pink salmon pieces and roll into rolls.
5. Place the finished rolls in the freezer for 15-20 minutes.
6. Cut the rolls into small pieces.

For this snack, you can use tartlets purchased at the store or prepared yourself. To make the appetizer look impressive and appetizing, you can decorate it with olives, herbs and red caviar.

• salted pink salmon – 200 g;
• cucumber – 1 medium size;
• mayonnaise or cream cheese – 80 g;
• mustard – 1 teaspoon;
• sour cream – 1 tablespoon;
• greenery.

The cooking principle is quite simple.

1. Cut the salted pink salmon into small pieces.
2. Peel the cucumber and cut into cubes the same size as the fish.
3. For the sauce, mix sour cream, mustard, mayonnaise.
4. Mix chopped pink salmon and cucumber with sauce.
5. If pink salmon is lightly salted at home, add a little salt to taste.
6. Fill the tartlets with the prepared mixture.
7. Decorate the tartlets with sprigs of herbs and place on a plate.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced housewife it will become a real culinary masterpiece. Especially if you salt it correctly.

Red fish is the name given to delicious species of sturgeon - salmon, trout, chum salmon, and so on. The meat of these sea creatures is rich in vitamins, minerals and fatty acids, which are so beneficial for human health. However, in order for red fish to bring you only benefits, you need to know how to properly and for how long you can store it at home.

Fresh fish

Fresh red fish must be stored in the refrigerator. The optimal temperature is 0 ... +3 °C. Under such conditions, the product will remain suitable for consumption for 2 days, no more. And only if you follow certain rules. So, before placing the fish in the refrigerator, it must be cleaned of scales and entrails. Then use a paper towel to remove excess moisture. After this, place the fish in a spacious bowl and cover it with a lid or cling film. Use table or sea salt or freshly squeezed lemon juice as a preservative.

Salty fish

Salted red fish can be stored at home much longer than fresh fish. Thus, lightly salted fish remains tasty and healthy for 3 days, salted in a vacuum - about 25–30 days (the exact dates will be indicated on the package). Heavily salted fish will last in the refrigerator for a month.

In order to extend the shelf life of finished salted fish, you can fill it with vegetable oil. In this form, it will remain fresh for up to 3 months if the temperature is maintained.

If you wish, you can salt the fish yourself. Salmon, trout, pink salmon and sockeye salmon are better suited for salting. Cut the fish and pat the fillets dry with a paper towel. Cut the pulp into portions and place them in a deep bowl. Sprinkle the fish with salt (at the rate of 1 teaspoon of salt per 0.5 kg of product) and sugar (to taste), add a little soy sauce, allspice and a couple of bay leaves. Place the workpiece under the press and leave it like this for about 2 hours at room temperature. Homemade salted fish can be stored in the refrigerator for 25 days.

Smoked fish

Red fish is smoked in two ways - hot and cold. A hot-smoked carcass can be stored for no more than 3 days, a cold-smoked carcass for no more than 10. Smoked seafood should be kept in the refrigerator in a paper wrapper.

Dried fish

Dried fish tastes a little like salted fish, but you can store it without fear for your health for much longer - a whole year. To do this, you need to wrap the dried fish in thick paper and place it in the far corner of the middle shelf of the refrigerator.

In the finished dish

Boiled, stewed or fried red fish should be eaten within 2 days of preparation. If we are talking about rolls and sushi with red fish, then their shelf life is limited to a day.

Freezing

Large quantities of red fish can be frozen. To do this, clean it of tripe, package it in special bags or foil envelopes and put it in the freezer. The maximum temperature for high-quality freezing is –25 °C. Frozen red fish can be used for several months. Thaw the product immediately before use. Do this gradually - first transfer the fish to the refrigerator, then keep it at room temperature. Repeated cryo-treatment is strictly prohibited, so defrost only as much fish as you can eat at one time.

Red fish in any form is a wonderful decoration for everyday and holiday tables. But be very careful: at the slightest suspicion of spoilage, it is better to refuse to use the product. To prevent this from happening, follow simple storage conditions and periods.

How to store salted red fish? We have to take into account the conditions in which the product was previously located. We will tell you in this article how the delicacy will retain its taste and benefits.

How to store salted red fish?

In salted form, the product is purchased in carcasses or sliced ​​in vacuum packaging. Some people prefer to salt fish at home. At the same time, it is important for both to know about proper storage of the product.

How to store red fish

Red fish is not only tasty, but also a healthy product. It is important to preserve as much as possible the acids and vitamins contained in it that are necessary for the body. This is not possible with heat treatment. The solution is found in salting.

You can salt salmon, the largest representative of this variety, and trout, the fattest of all varieties, and lean pink salmon, and juicy sockeye salmon. The quality of the prepared product will directly depend on the freshness of the raw materials.

Having ready-made fillets, you can spend at least 15 minutes on salting

The dry pulp (after blotting with a napkin) is cut into portions and placed in a deeper container. Taking 1 tsp. coarse salt per ½ kg of fish and a little sugar, sprinkle with fish pieces. Having added spices - soy sauce, bay leaf and allspice, the dish is placed under a press and covered with film, leaving everything at room temperature for 2 hours.

After removing excess salt, the fish is kept in the refrigerator for a day. You can avoid a long wait if you season the fish with a marinade that contains vegetable oil, salt, spices, onions and sugar. After 8 hours, the dish is served.

In this form, the product remains suitable for approximately 25 days.

The salted fish carcass is stored for up to 10 days, wrapped in a cloth soaked in vinegar and cling film.

How to properly store red fish in the refrigerator

When a specialized factory is engaged in salting fish and the product reaches the table in vacuum packaging, its shelf life in the refrigerator at a temperature of –8 to –4 is up to one and a half months. It is important to consider the following:

The quality of the product deteriorates if, after storage in the refrigerator, it is moved to the freezer;

Fish pieces in open vacuum packaging cannot be stored for more than a day;

Unused fillets can be kept in the refrigerator in cling film for several days.

The shelf life of the product increases significantly if it is placed in the freezer. Sufficiently large pieces must be removed from excess moisture using a kitchen towel, wrapped individually in cling film and placed in a sealed bag. This way the product will not deteriorate for about six months.

Experienced chefs do not recommend storing red fish for a long time, since over time its meat dries out and loses its delicate taste.

Fresh pink salmon can be salted where it was caught, and it can be sold chilled, more often frozen. If the fish was purchased in this form or stored in the freezer, then it must be defrosted gradually in the refrigerator.

But it’s better not to wait until the end of the process and start preparing the fish while it is still hard and holds its shape, this makes it easier to remove the skin.

Usually the pink salmon in the store is already gutted, if not, then you first need to cut it along the belly and take out the insides and separate the head.

To remove it, you need to cut the body of the fish along the back, remove the fins, carefully cut the skin at the head end and remove it.

At the next stage, you need to remove the spinal bone along with the ribs, after making a deep incision along the midline of the back to the spine. All parts of the fish unsuitable for salting can be used for fish soup.

If pink salmon is salted with its skin, the fins can be cut off with scissors, having first cleaned the scales.

Having decided how to salt pink salmon in pieces or whole, you need to pay attention to the salting time.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature: the larger the pieces and the lower the temperature, the slower the process will be.

Salt pink salmon for salmon

Salted salmon is a tasty, but expensive, delicacy product. You can salt ordinary pink salmon for salmon. The fish will be tender and retain the beautiful salmon color. To do this, it is better to take fish after deep freezing, it is safer, because this recipe provides a quick method.

Ingredients:

• pink salmon – 1 pc.,
• salt - 7 tbsp. l.,
• sugar – 1 tbsp. l.,
• cognac – 1 tbsp. l.,
• vegetable oil – 1-2 tbsp. l.

How to salt pink salmon for salmon?

1. Make the brine: pour boiling water over salt and sugar, mix well; if the salt does not dissolve, you can put it on the fire. Leave until cool. 2. Remove the skin from slightly thawed frozen fish, first cutting off the head and tail. Cut the carcass into fillets, removing the bones and cutting off part of the belly. 3. Cut the fillet into beautiful pieces of the same size at an angle of 45 degrees, approximately one centimeter wide. 4. Pour a tablespoon of cognac into the chilled brine and dip the pieces of future “salmon” for a quarter of an hour. 5. Place the fish in one layer on paper towels and blot the pieces on top with them. 6. Since pink salmon, compared to salmon, is a rather dry fish, immediately after salting it should be placed in a container in layers, coating each with vegetable oil. Leave the fish like this for about an hour, after which it can be served.

Fish salted in this way turns out lightly salted, tender, and quite fatty. Those who like fish with a slightly spicy taste can season it with black pepper when layering.

Salt pink salmon in brine

Pink salmon can be salted in brine in a piquant version with spices. You can add bay leaf and peppercorns there. You can take cloves, but you need to be careful with it, as it tends to overwhelm all other aromas. Add no more than one, maximum two, pieces to the brine.

Ingredients:

• pink salmon – 1 kg fillet,
• salt – 2 tbsp. l. without a slide,
• sugar – 1 tbsp. l.,
• water – 100 ml,
• vegetable oil – 100 ml,
• black peppercorns) -4 pcs.,
• allspice peas - 4 pcs.,
• laurel - 3 leaves.

How to pickle pink salmon in brine?

1. First you need to prepare the brine by pouring sugar and salt into hot water. When it cools down, add vegetable oil. 2. Lightly freeze the finished fillet and cut with a thin sharp knife into small pieces 5-8 mm thick. 3. Place pink salmon in a container in layers, layering them with spices. 4. Pour brine and oil over the fish. It is necessary that it covers all the pieces. 5. Before placing the container in the refrigerator, it must be tightly closed with a lid. Leave there for 12 hours or just leave the pink salmon overnight. The next morning it will be ready. 6. When serving, drain the brine or, when using a fork, wait for it to drain.

Dry salting pink salmon

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also use a whole fillet for salting or cut it straight into pieces.

Thinner pieces are obtained from fillet without skin. To ensure that the flesh does not wrinkle when slicing, you need to take a sharp and thin knife, and also slightly freeze the product itself.

When salting the whole fillet, the cooking time needs to be increased by six hours; if the fish is salted with the skin, then in this case you need to add 10-12 hours.

Ingredients:

• pink salmon – 1 pc.,
• salt - for 500 g of fish 1 tbsp. l. with a slide,
• sugar - for 500 g of fish 1 tbsp. l. no slide.

How to salt pink salmon using the dry method?

1. The finished fish fillet, with or without skin, needs to be cut into pieces (thinner pieces will be ready faster). 2. Mix salt and sugar in a cup. 3. In a plastic, glass, porcelain dish, pour about ¼ of the spices into the bottom and lay out half of the fillet. If you are salting fish with skin, then you need to place it with the meat facing up. 4. Approximately 2/4 of the salt and sugar mixture is poured onto the first layer of fillet, and the second half of the fillet is placed on top, skin side up. 5. Sprinkle the remaining spices evenly on top. Cover the fish bowl tightly and refrigerate. 6. After 5 hours, transfer the pieces of fish, swapping layers: bottom to top. 7. Pieces of skinless fish approximately five centimeters wide will be ready in 10 hours. After which they need to be freed from excess salt by rinsing under running water or using a napkin. 8. The fish can be served directly or first poured with vegetable oil for 2-3 hours.

Salting whole pink salmon at home

For such salting, you can use thin cotton cloth. You need to take coarse salt, preferably sea salt. You can get a spicy salting product if you use coriander seeds, dill, chopped bay leaf and allspice when salting.

All these ingredients can be mixed with salt or just one or two can be used to taste. You should not take too many spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

• pink salmon – 1 pc.,
• sea ​​salt, coarse – 1 tbsp. l. for 500 g of fish,
• spices (coriander, dill seeds, allspice, bay leaf) – 5 g.

How to salt whole pink salmon at home?

1. Prepare pink salmon by gutting it and removing scales. In this recipe, the tail, head and fins do not need to be removed, but it is better to use them in preparing another dish - fish soup. 2. Wash the pink salmon, pat dry and wrap in a cloth in one layer. 3. Place the fish on another piece of fabric, you can take a denser piece. Sprinkle generously with salt, spices if desired, and wrap. 4. Place the fish in a bag, roll it tightly, tie it and put it in the refrigerator. 5. After 24 hours, remove the fish from the bag, remove the cloth, and shake off the salt. 6. Cut into thin slices and serve. 7. The remaining fish can be wrapped tightly in cloth again, shaking off any excess salt. Place in a bag in the cold for no more than ten days.

How to store salted pink salmon?

Pink salmon, salted in thin pieces, can be stored for about a week, but no more than ten days, if you pour it with vegetable oil so that it covers the fish. In this case, you can put onion rings and allspice into the oil; they will add a piquant taste.

Fish that has been salted using the “wet” method can be stored in brine, but you just need to remember that the longer the fish is there, the saltier it will be. Salt draws the juices out of the fish, it becomes drier, so before serving it, you need to rinse it and also add oil, it will soften the taste.

Fish salted in brine with oil can be stored in the cold for up to five days.

Fish salted whole in a piece of cloth or gauze can also be stored there for up to ten days.

If the fish was prepared for future use in large quantities, but will not be consumed within ten days, then it can be stored in the freezer. To do this, you must first clean it of excess salt and put it in a container.

Red fish is the name given to delicious species of sturgeon - salmon, trout, chum salmon, and so on. The meat of these sea creatures is rich in vitamins, minerals and fatty acids, which are so beneficial for human health. However, in order for red fish to bring you only benefits, you need to know how to properly and for how long you can store it at home.

Fresh red fish must be stored in the refrigerator. The optimal temperature is 0 ... +3 °C. Under such conditions, the product will remain suitable for consumption for 2 days, no more. And only if you follow certain rules. So, before placing the fish in the refrigerator, it must be cleaned of scales and entrails. Then use a paper towel to remove excess moisture. After this, place the fish in a spacious bowl and cover it with a lid or cling film. Use table or sea salt or freshly squeezed lemon juice as a preservative.

Salted red fish can be stored at home much longer than fresh fish. Thus, lightly salted fish remains tasty and healthy for 3 days, salted in a vacuum - about 25–30 days (the exact dates will be indicated on the package). Heavily salted fish will last in the refrigerator for a month.

In order to extend the shelf life of finished salted fish, you can fill it with vegetable oil. In this form, it will remain fresh for up to 3 months if the temperature is maintained.

If you wish, you can salt the fish yourself. Salmon, trout, pink salmon and sockeye salmon are better suited for salting. Cut the fish and pat the fillets dry with a paper towel. Cut the pulp into portions and place them in a deep bowl. Sprinkle the fish with salt (at the rate of 1 teaspoon of salt per 0.5 kg of product) and sugar (to taste), add a little soy sauce, allspice and a couple of bay leaves. Place the workpiece under the press and leave it like this for about 2 hours at room temperature. Homemade salted fish can be stored in the refrigerator for 25 days.

Red fish is smoked in two ways - hot and cold. A hot-smoked carcass can be stored for no more than 3 days, a cold-smoked carcass for no more than 10. Smoked seafood should be kept in the refrigerator in a paper wrapper.

Dried fish tastes a little like salted fish, but you can store it without fear for your health for much longer - a whole year. To do this, you need to wrap the dried fish in thick paper and place it in the far corner of the middle shelf of the refrigerator.

Boiled, stewed or fried red fish should be eaten within 2 days of preparation. If we are talking about rolls and sushi with red fish, then their shelf life is limited to a day.

Features of champignon storage

How to properly store cheese?

How to wash cotton so that it does not shrink?

Large quantities of red fish can be frozen. To do this, clean it of tripe, package it in special bags or foil envelopes and put it in the freezer. The maximum temperature for high-quality freezing is –25 °C. Frozen red fish can be used for several months. Thaw the product immediately before use. Do this gradually - first transfer the fish to the refrigerator, then keep it at room temperature. Repeated cryo-treatment is strictly prohibited, so defrost only as much fish as you can eat at one time.

Red fish in any form is a wonderful decoration for everyday and holiday tables. But be very careful: at the slightest suspicion of spoilage, it is better to refuse to use the product. To prevent this from happening, follow simple storage conditions and periods.

How and where to properly store pink salmon?

Most often, this pink salmon appears on the shelves frozen, chilled, smoked or salted. The method of processing fish directly depends on the period and conditions of its further storage. Smoked and salted varieties can preserve the freshness for the longest time, but in other cases there are tricks and nuances that allow you to store pink salmon for a long time without losing its taste properties.

• It is important to remember the rule that fresh fish and pink salmon that have undergone different types of processing should not be stored in close contact in the refrigerator (such proximity will spoil the taste properties of both products);
• if pink salmon was purchased in vacuum packaging, then you should not open it before cooking or consuming (the fish will be preserved less in open packaging);
• It is not recommended to store pink salmon in plastic bags (this is especially true for smoked and salted fish);
• The ideal packaging for storing pink salmon in the refrigerator is foil or food parchment (you should not wrap the fish tightly in paper or foil; a sufficient amount of oxygen must reach the pink salmon);
• if you sprinkle pink salmon with a small amount of lemon juice, this technique will help maintain its juiciness and give a rich aroma to the fish;
• Frozen pink salmon should be placed in the freezer immediately after purchase or defrosted and eaten;
• if pink salmon was purchased chilled, then after purchasing it must be frozen or cooked no later than two days later;
• You can preserve the taste properties of pink salmon in the refrigerator using a cotton cloth and salt (the fish should be generously sprinkled with coarse salt, wrapped in a cloth, and then placed on the top shelf in the refrigerator);
• salt for storing pink salmon can be replaced with sugar (the taste of the fish will not be affected, and the sugar will be washed off well with water);
• You should not wash the fish before freezing (pink salmon should also not be washed before storing in the refrigerator, but this should be done before cooking if the fish was purchased chilled or fresh);
• chilled pink salmon fillets can be frozen in an ice glaze (the fish must be placed in a pan filled with water and placed in the freezer; as soon as the ice layer reaches 5 cm, the workpiece must be transferred to a bag and placed in the freezer).

If pink salmon was purchased in vacuum packaging, then after opening it, the fish can be stored in the refrigerator for no longer than two days. In an unopened container, pink salmon can be stored well for the entire period indicated on the special labels. The storage period in this case can largely exceed 2 days and reach two months.

Pink salmon cannot be stored at room temperature, regardless of its type and processing option. Fresh, chilled or frozen fish will quickly begin to deteriorate and will develop a characteristic rotten smell. Salted or smoked pink salmon in room conditions will become slippery and lose its taste. In addition, such pink salmon can quickly become crusty and dry out.

• The optimal storage conditions for pink salmon are considered to be a temperature slightly below 0 degrees (storage period will be 2-3 days);
• at sub-zero temperatures in the freezer, pink salmon can be stored for 7-10 months (repeated freezing should be completely avoided);
• Pink salmon can be kept at room temperature for no more than 2 hours;
• Pink salmon can be stored in ice glaze for 1 month (after this period, the taste properties of the fish will begin to deteriorate and it will become dry);
• If you rub pink salmon with salt and freeze it, it can be stored in the freezer for almost a year.

Using additional means (salt, lemon, cloth), pink salmon can be stored in the refrigerator for 4 days. In this case we are talking about chilled fish. If pink salmon is smoked or salted, then in the first case, subject to storage rules, it will remain fresh for 1.5-2 months, and in the second case – for a month.

How to store salted red fish

With the holidays approaching, you always want to treat yourself and your loved ones to something delicious. And one of the options for a delicious holiday snack can be salted red fish. Buying it now is not difficult: in most supermarkets the selection is quite impressive. Salmon, trout, pink salmon, chum salmon are sold by weight and in vacuum packages, in the form of slices, fillets or whole carcass. There are a huge number of options to choose from. And the main thing here is to do it right. Let's talk today about how to choose the right salted red fish, whether it is possible to salt it at home and how to store salted trout, salmon or pink salmon so as not to get food poisoning.

The benefits of red fish are beyond doubt. This food product is rich in omega-3 acid, which helps reduce stress, improve mood, increase vascular elasticity and improve blood circulation. Salmon contains a huge amount of vitamins, including vitamins A, B, and PP. When eating red fish, the body's metabolism is restored, muscle tissue is strengthened and inflammation in arthritis is relieved.

The most beneficial substances are found in fresh red fish. Freezing and heat treatment destroys quite a large part of them, but salting, on the contrary, helps preserve maximum nutritional value.

There are many types of red fish that are popular among gourmets. Let's look at the main ones.

• The most popular is salmon. It is quite large in size, which is why it is so valued. Its meat is quite fatty and has a pink color with lightish veins.
• Trout looks little different from salmon, but its meat is less fatty. This fish goes well with most heavy foods.
• Pink salmon has soft pink flesh that is much lighter than that of salmon and trout. This is a very low-fat fish, which is very good to use for salting at home.
• Sockeye salmon also has red flesh, but it is much brighter and richer than that of other fish of the salmon family. This fish tastes very tender and juicy. It goes well with products that cannot overpower its specific taste.

Each type of red fish is perfect for both salting and heat treatment. Therefore, which fish to choose depends solely on personal taste preferences, because there are as many opinions as there are people. The only thing that is very important to pay attention to when purchasing it is freshness, because the quality of a home-cooked dish depends on this.

First of all, you need to decide what type of fish you want to purchase. This can be loose salted fish, a piece of fillet or steak, or sliced ​​fish.

Lightly salted salmon or pink salmon sold by weight should be light pink in color. Dark meat indicates spoilage, while pale and grayish meat indicates that the fish was frozen before cooking. The pulp should have elasticity and not separate.

If you choose a steak, then the bones in high-quality fish should not move away from the meat, and the grayish layer between the skin and meat should be thin.

If you prefer fillet, then pay attention to the side cuts. If they are even, this indicates good quality of the fish used for salting. You should also evaluate how many white veins are visible on the piece. A narrow, stringy piece with a lot of veining means it is the tail end, which means it will be dry and lean. It is better to choose parts cut from the head side - they will be more tender and fatty.

Products in vacuum packaging must not contain air or liquid. Their presence indicates non-compliance with production technology. Thermal packaging must be hermetically sealed and contain no air. You should definitely pay attention to the expiration date written on the packaging. Also, you should not buy vacuum packaging stored on the shelves of the sales area, outside of refrigeration equipment.

If you buy fish and are going to salt it yourself, then pay attention to its appearance. Fresh fish should have a pleasant smell, the eyes should be transparent, and the skin should be shiny. The fillet should have a soft pink color and be firm.

Regardless of whether you buy salted fish or plan to salt it yourself, it is important to know the rules for storing it at home.

If you bought fresh fish and salted it yourself, then the best storage method would be the following. After salting, it is necessary to remove the skin from the fish, leaving only the fillet. Next, cut it into pieces and place in a glass jar in a thick layer. If desired, you can add black pepper or bay leaf. Pour vegetable oil over the slices until they are completely covered. The jar, closed with a plastic lid, should be placed in the refrigerator. You can store fish this way for 25-30 days.

There is another way to store lightly salted fish. The carcass must be wrapped in a cloth soaked in vinegar and placed in a tightly sealed bag or cling film. You can store this fish in the refrigerator for no more than 10 days.

If you purchased factory-salted fish in vacuum packaging, then it must be stored according to the indicated expiration date, but no more than 45 days at a temperature of -8 to -4 degrees and a month at a temperature of 0 +6 degrees. In addition, it is important to follow the following rules:

• If the purchased fish was stored in a store in refrigeration equipment, you should not try to store it for a long time in the freezer. Due to temperature changes and the need for subsequent defrosting, the quality of the meat will deteriorate.
• After opening the vacuum packaging, it is advisable to consume the fish within 24 hours.
• If you cannot use the fillet at one time, you need to wrap it in cling film and put it in the refrigerator. However, do not forget that the storage period should not exceed several days.

To ensure maximum shelf life of fish after salting at home, you can use the freezer. Salted salmon, trout or other red fish must be cut into fairly large pieces. Next, they should be blotted with a napkin or kitchen towel to get rid of excess moisture. After this, each piece is tightly wrapped in cling film and placed in a tightly sealed bag. You can store fish packaged this way in the freezer for 6 months. However, it should be understood that the longer the fish is stored, the drier it will become.

• Organizing the storage of pot lids (5.00 out of 5)
• Cooler bag: do it yourself (5.00 out of 5)
• How to preserve the beneficial properties of aloe juice at home (5.00 out of 5)
• How to preserve chrysanthemum bushes in winter (5.00 out of 5)
• How to keep sweet (bell) peppers fresh in winter (5.00 out of 5)

Attention, promotion!

Brownie gives a discount 5o% on dull-resistant knives Grafen Master!