Soldering of nurses at home. Malosol Nerque - two ways of a delicious ambulance how delicious salting is a nark - delicious recipes
Pacific Red Nerque Fish is one of the most delicious salmon family. Thanks to its fatty meat, it is considered a real delicacy and is very well suited for smoking and picking, unlike pink salmon and kats that can work out dry.
How to salt a society at home?
It is possible to salt a busy both in fresh and frozen form. Some specifically choose the second option, since the meat is tender. But this is a matter of taste.
Before moving to Sling Narki, like any other red fish, it is necessary to prepare a saline mixture. For which in equal proportions, stone salt and sugar are taken, and seasonings are added to their taste. Most popular: black ground pepper, bay leaf, thyme and any other spices for fish. On 1 kg of hostility is taken 4 tbsp. L mixtures and 2 h. L of spices.
Fish before salting need to rinse, remove head, tail, fins and partitioned on fillet. As a result, only two pieces of meat on the skin should remain. They can be cut into several smaller parts to put in the oil tank. The bottom of the bowls we fall asleep the thin layer of the mixture of salt, sugar and spices, put the ball of the fish, as desired to add a bay leaf and fragrant peas, we fall asleep the mixture again. So alternate all the layers. Cover the container and put in the refrigerator.
How much is a spicy of a naked?
Nerk, like any other fatty fish, it is impossible to reduce. More than need, she will not take salt. After 2 days, the squad will completely solve. Lovers of low-headed fish can try delicacy through a day. In the process of salting, the juice is distinguished so that the squad is soothing evenly, the pieces are recommended to periodically shift from the bottom to the top.
How to salt a society quickly?
Enjoying a magnificent snack will turn out on the same day, if you spawn the whole pieces with small pieces. On 1 kg of portion chopped fillet takes 2 tbsp. l salts and 1 tbsp. L Sahara, spices at their discretion. Purples to fall asleep with a mixture, mix and put under the yoke in the refrigerator. Fish feed on the table will be possible after 3-4 hours.
How to salt a naked in the brine?
Out of whole or steaks from it preferably shed in brine. On 1 l of water we take 3 tbsp. l with a hill salt, 1 tbsp. L Sahara, 1 tbsp. l vinegar. In order to get a spicy snag fish, spices are added to the brine: bay leaf, fragrant pepper, carnation, coriander seeds.
Water boost, pour all the necessary components, withstand a couple of minutes, remove from the fire, cool. Fish to put into deep vessel and pour cold brine, leave in the refrigerator for 2 days. You can remove the sample after 24 hours.
How to salute nurses
Low-salted red fish is sold everywhere, although it is not everyone able to afford this pleasure in a state, since the prices are translated. If you take fresh or fresh red fish, then prices may differ an order of magnitude. With a single frost, the fish does not lose its basic qualities, so a busy can be tasty at home. The process of cooking fish does not take much time and does not require high costs of funds and products.
How to salt a naked
Nerka is considered the most delicious fish from all representatives of salmon fish species. Its meat contains a certain percentage of fat, which allows it to saline, smoke and cook other delicious dishes. This will not tell you about Ket or hunchback, which are not so juicy.
Get better fresh, just caught fish. In extreme cases, the fish first frost is suitable.
Fish should represent a whole carcass, without traces of cleaning. Before cooking, the fish is seeded with their own hands.
In the process of salting, you can use caviar and milk, which also possess beautiful taste.
Fish preparation for salting
To prepare fish to salmon, you will need a tool:
- Culinary scissors.
- A sharp cutting knife.
- Cookware for salting.
- Oppression.
- Mix for salting.
Arriving fish, you should follow certain rules:
The duration of the insolence process
Sneak meat, because it is fat, salt is not afraid, so it is simply unrealistic to reduce it. Meat will never take extra salt. Until readiness, it is enough to be in a saline solution of about two days. If you wish to have a low-salted fish, it is enough to hold one day in solution. In order for the fish evenly, it should be regularly turned over.
How tasty salving a busy - delicious recipes
Good recipes are not so much. Most of them correspond to the process of salting of other salmon fish species. But you can meet exclusive recipes that are characterized by an unsurpassed taste. Salted societies can serve as an excellent addition to various salads or snacks.
Quick cooking recipe
To do this, you need to prepare:
- 1 kg of hostility.
- 2 tbsp. Salt spoons.
- 1 tbsp. spoon sugar.
- Spice.
How preparing:
Nerque in Russe
What products for this need:
- 1 kg of a chicken fillet.
- Up to 9 tablespoons of salts.
- 1 l of water.
- 200 ml of sunflower oil.
Cooking method:
Dry saline
Such a way can also be called quick and affordable. It is enough to prepare such ingredients:
- Nerque - 1 kg.
- Salt - 4 tbsp. spoons.
- Sugar - 2 teaspoons.
- Black pepper - 1 tsp (not necessarily).
How to cook:
Nerque with lemon
Required ingredients:
- Nerque - 2 kg.
- 1 tbsp. Spoon salt.
- 1 bulbs.
- 2 lemon.
- Easy pepper (to taste).
Cooking technology:
Nerque is a tender fish that is prepared using certain rules. For example:
- For salting, it is not recommended to use extra "extra" type salt.
- Enameled dishes must be a whole, without cracks and chips.
- It is not recommended to add vodka to the product, as it makes the fish rigid.
- After cooking, it is better to eat fish in a week, as it is not recommended to store it longer.
Salted humpback is perfect for the preparation of various snacks or sandwiches. In addition, the salt humpback may be indispensable when preparing various salads when healthy nutrition is required. This is especially true in conditions when you need to get rid of excess weight.
Red fish is a great food that likes very many. There are many types of red fish - these are salmon, trout, salmon, Sima, Gorbow, Keta, Kizhuh, Nerque and many others. There are even more ways and recipes for the preparation of salmon fish. One of the easiest, delicious and popular recipes is the preparation of low-headed fish. Today I will tell you two recipes, two simple ways, how to pickle red fish at home.
When for the first time you see salmon fish in the context, you see her red meat, fillets, then there is no limit to surprise. Here, nature was bother!
The chip is that salmon fish changes skin and meat color, depending on where the fish is located. While Keta or the pump fell into the sea, it is "silver", i.e. It has a light silver skin coloring. And inside a very red bright meat. Especially its redness is famous for society and, slightly to a lesser extent, but Kizhuh. Keta, pink salmon, Sima, as well as Atlantic salmon - somewhat paler.
As soon as the Red Fish enters the river to spawning, its appearance begins to acquire a dark color, the so-called appears. Marriage outfit (bright or dark stripes, stains). And the meat of fish, on the contrary, starts pale. And very high on the river, in the area of \u200b\u200bsporslests, the fish, the meat loses its redness almost completely. So, the red fish caught in the bays, in the area of \u200b\u200bthe mouth of the rivers and in their lower flow, is considered the most valuable.
Well, we will take away from the theory, and let's go to the market to buy a red fish. Yes, the situation is in the Far East, and here is fresh or freshly frozen red fish of excellent quality you can buy all the autumn and the first half of winter, just on the market for very modest money. Residents of other regions will have to go to the supermarket and hope for the quality of the acquired freezing.
Here, I bought a decent cozy and half an even larger Ketu. So, the first way to salmon of red fish at home. For this method, I took the whole mound and half of the kace. I left another half of the channel to show you, just below, the second way to salmon.
If the fish is fresh, then it depends a lot of whether the female is, and at what stage of maturity is caviar (if the fish sold with caviar, well, and if you yourself caught the female of red fish - the answer is obvious ...). If the fish is caught back in the sea, near the mouth or in the lower current, then, most likely, caviar in the so-called. bags. Then we carefully plow the abdomen's fish and take out the caviar. If the caviar is already quite ripe and the fish was caught shortly before spawning, then the caviar can just milk. We substitute a bowl and, slightly adding to the abdomen of the caviar.
I remove the caviar or milk fish for other purposes, continue the preparation of red fish to the salmon. Remove the insides, cut off your head. Head will go. There can also be attached to the tail of the fish. We rinse fish, wipe all dirt from the inner cavity, blood remnants and water remnants, with disposable kitchen coils.
If the fish is frozen, then we give a completely definitely naturally, at room temperature. If the fish is unrequited, then remove the insides and the head, as described above. If you bought already broken fish without a head, then we simply wipe the inner cavity towels, not mine.
Fish with a sharp knife cut along the ridge. And, as if, turning, reveal the fish. If the fish is very thick, large, then you can make several transverse cuts on the back, so that it gets better.
Prepare a mixture for the ambassador. To do this, we need a kitchen salt of large grinding, and sugar sand. Usually use the proportion one to one. But if you want to the embonodent, you can salt 2 parts per 1 piece of sugar. For 4 kg of prepared fish, I took two tablespoons of salt with a medium slide and 1 tablespoon of sugar. Mix salt and sugar.
For the further process of the salting, we need a rather large piece of x / b fabrics, for example, a piece of old sheets, and the like (fabric, naturally clean, pre-selected).
Ellipping the fabric on clean floor or a large table. We put the rolled fish on the leather tissue. Evenly sprinkle the surface of the fish with a mixture of salt and sugar. Sprinkle evenly, moderately.
Halves collected thus fold back.
And tightly grind fishery into the fabric. And we leave closured in this way for 3-5 days, depending on the size of the fish. We have a large fish, so we will argue fish 4.5-5 days. If we were shed a corpus or pump, then there are enough 3 days.
In the process of salting, we turn the fish from the sides on the side 1-2 times per day. When the time passes, then simply take out of the fabric, we put the fish into the package and send it to the freezer. The fabric is in washing, until the next portion of the salting.
We get such a fish out of the freezer when we need, let it be hung. When the fish has not yet completely excitedly - cut it with thin stripes. Remove the bone and fragments of the ridge. And when the red fish is completely thawing, we use it for sandwiches, tartlets or in other films of low-headed red fish. It turns out excellent, very simply cooked low-headed red fish at home.
The second method of cooking a low-headed red fish is perhaps even easier than the previous one.
In our case, we Solim Ketu. Fish, when it has not yet fully understood, cut across, in pieces of thickening about 2-2.5 cm. For salting, we will need a medium bucket of edible plastic, with a lid. For example, a container from salty herring or other fish ...
Weeping on the bottom of the bucket are somewhat small pinch salts. We put the fish layer. The main thing is to be upper. It all depends on the size of the cross section of the fishery and the area of \u200b\u200bthe section of the bucket. It can be either one piece - one layer, or 2-3 pieces of fish on the layer. Salt the salt was sprinkled on top of the stratum, also moderately, 2-3 small salt chips are evenly sprinkled on the cutting of the fish. Next, the next layer, and so, almost until the bucket is completely filling. The amount of salt salt. Try, and depending on the salinity of the resulting fish, adjust the degree of ambassador of the next parties.
And all the bucket fill with sunflower oil. Press the fish with your hand to come out air bubbles. It must be achieved that the oil is completely covered with fish.
We close the bucket with a lid and put immediately into the refrigerator (do not hold in the room and not in the freezer, but simply, in the usual separation of the refrigerator). After 4 days, fish is ready to use.
These are two simple and extremely successful recipes of red fish at home. I so shed Ketu, Sim, Kizhić, Nerku, Gorbow - and always worked fine!
Salted red fish, gentle, fragrant, spicy, can be a wonderful snack, filling or an independent dish. Because of the economic crisis, the price of fish was very jumped, so many hostesses thought about how deliciously sawing red fish independently so that it would not be worse than Finnish or Norwegian. It is that there are no preservatives and dyes in your delicacy, and the amount of salt can be taken to taste - all the same most often shopping fish is too saved. And most importantly, the salting allows you to disguise the stupid fish than and use some manufacturers.
How to quickly sleep red fish
Many hostesses buy salted fish only for one reason - for some reason they are sure that it is too complicated and troublesome. In fact, sleep fish can be literally in 10-15 minutes if you bought a finished fillet. If you need to cut fish, you will have to spend a little more time, but it will save money - still a red fish is not the cheapest pleasure.
So, let's talk about how to sprinkle the fillet of red fish and enjoy the delicious delicacy of your own cooking. Buy for salting salmon, trout, society, pink salmon, ketu or quiet. After removing the skin (or cutting) slightly blocked the fillet with the napkin, so that the pulp was dry. Next, lay out fish with portion pieces into deep containers, sprinkle with a large salt at the rate of 1 h. On Polkilogram of Fish and a small amount of sugar. You can add soy sauce, bay leaf, hammer coriander, fragrant pepper, greens and other spices. Next, put the fish under the oppression, cover the film, leave for a couple of hours at room temperature, then remove the extra salt and send to the refrigerator for a day. You can do without the oppression, but then the fish should be kept in the cold from one and a half to two days. If you do not want to wait, then make marinade from vegetable oil, salt, sugar, onions and spices and pour them pieces of fish in a jar - after 8 hours a weakly salting gentle fish, melting in the mouth, will be ready for use!
An important point: if you want to stop the salting process, it is enough to drain the liquid that the fish gives, clean the fillet from the remaining salt and dry the napkin - only after that you can taste the resulting delicacy!
Secrets and rules Soldering Red Fish at home
- Gorbow and Keta with salts are a little dry, so olive oil should be added to the salts.
- Do not use metal dishes for salting, otherwise the fish will have a flavor of iron.
- Some hostess, sprinkling the fish with salt and spices, "shy" fish with a towel, so that the spicy fish is dry.
- Do not be afraid to overdo it with salt - the fish will absorb her exactly as much as it is necessary.
- When salting to the fish, you can add dill and garlic - they will give her fragrant and spicy taste.
- Serve chopped red fish with lemon, greens, olives, fresh vegetables and white wine.
Having learned correctly, you will refuse fish in factory packaging, even if imported production. From salty red fish you can cook salads, sushi, rolls, sandwiches, snacks, stuffed pancakes and many other yummy. Get used to sophistication and join the ranks of passionate fans of red homemade fish!