Hot salting of fish. How to salt fish at home

26.11.2019

Many housewives are happy to prepare not only vegetables and fruits for the winter. Some types of fish and meat lend themselves to conservation. In this article, we will go into detail about salting fish at home. After reading our recipes and recommendations, you will know how to prepare a delicious fish appetizer for the festive table with your own hands.

If you decide to salt fish, then you should definitely know about the peculiarities of making a marinade for it. After all, not every type of fish can, in principle, be salted.

Experts advise taking into account the following nuances in the process of preparing marinade for fish:

If you have small fish, prepare the brine like this:

prepare enameled dishes;
cook it in a cool place;
process the fish (if it is too small, then you do not need to do this);
rinse the fish under running cold water;
pour 150 g of salt into the bowl if you want the fish to be lightly salted (300 g of salt is needed if you need strong salting);
add 15 g of saltpeter to the salt (this is optional) and spices to taste (as a rule, bay leaves, pepper, cloves are added);
the fish must be laid out in a bowl with brine, and some kind of load must be placed on top of it (usually a three-liter jar filled with water or a brick is used);
after three days, the load is removed and the fish can be used for culinary purposes.

Ate at your place medium-sized fish for salting, you need to salt it in this way:

open the belly of the fish, completely gut it from the insides
salt it inside, pay special attention to the gills
place the fish in an enamel bowl, belly up, wipe with salt on all sides
put the fish in the refrigerator, take it out after 6-7 days (especially when salted river fish)

Large fish are salted in the same way as medium ones. But it needs not only to be cleaned of insides, it needs to be cut along the back as well. It should be salted for 10 days in the refrigerator. It is not necessary to put a load on it.

Dry salted fish recipe

Dry salting is the most convenient way to cook fish at home. Experienced chefs recommend using this method if you want to make a workpiece from sea fish... We will briefly describe for you home recipe salting fish living in the sea:

purchase large non-iodized salt (it should be no more than 20% of the total weight of the fish you use);
mix it with a small amount of sugar so that the fish does not release the juice, but, on the contrary, preserves it;
add spices to the marinade and different types pepper;
process the fish: remove the head and entrails, and then wipe it from all sides with the prepared marinade;
wrap the salted fish in parchment paper and refrigerate for 3 days ( soak such fish after salting not necessary, you can immediately either use it to make a salad, or cut it on a festive table as a snack).

Most often, of all marine fish species, red fish and mackerel are salted. We will describe the features of salting such seafood in more detail:

If you want to salt red fish, then:

first gut it and rinse it well under running water (you can leave your head)
wipe the fish with the prepared marinade (according to the recipe we described above)
put it in an enamel or wooden dish, and put oppression on top of it
salting time for red fish- 3 weeks
soak ready-made fish in vinegar solution
before serving such fish to the table, pour it sunflower oil

If you want to salt fish like mackerel, then:

clean the fish from entrails, head and bones first
cut the fish into pieces and then wipe each one in the marinade (following the recipe above)
wrap each piece of mackerel in a canvas napkin and then in parchment paper
place the fish in the freezer for 3 weeks, then, without soaking, serve to the table

If you need salt the fish quickly, choose a whitefish or salmon product. They are salted for three hours, no more.

Salting fish for smoking in brine

Tuzluk is a brine formed during the salting of fish, which secretes juice under pressure, in a wooden barrel or an enamel bowl. This way salting fish is used before smoking or dried.

To prepare brine for salting fish in this way, it is necessary:

choose a suitable type of fish (sprat, roach, roach and other small fish will do);
clean it from the insides and salt (salt should be no more than 5% of the total weight of the fish);
sugar for this salting fish before smoking no need to add;
put the fish in a bowl, put oppression on top of it so that it releases juice under it;
put a container with salted fish for cold smoking in the refrigerator for two weeks (in the process, be sure to check the brine, if it becomes cloudy, it must be drained);
You can serve such fish to the table if you pour sunflower oil on top of it.

Hot salting of fish

In this way, it is convenient to pickle herring at home. It turns out appetizing, aromatic and slightly salted. To salt the fish in a hot way, it is important to observe the proportions:

put a saucepan filled with water on the fire (you need 550 ml);
add salt (one tablespoon) and sugar (teaspoon) to it;
after the brine boils, remove it from the stove and put it to cool;
when it becomes room temperature, immerse the herring peeled from entrails and husks;
put the fish in the refrigerator for two days, if you like lightly salted fish, and for 5 days if you want to achieve a strong salty taste.

Salting fish for drying

Those who like to feast on the ram can use the recipe below. salting fish for drying:

take a wooden box, cover its bottom with salt (with a layer of about 1 cm);
put the fish peeled from the insides and husks on top of the salt and cover it with salt (it is very important that this the salt layer was the same as under the fish);
then the next layer is laid out and so on to the top;
a heavy load is placed on top of the fish (for example, bricks or heavy three-liter cans);
after 5 days, remove the fish, rinse it from salt in clean running water and put in a dry saucepan;
fill the fish with water and leave in this state for one hour (this is necessary so that all excess salt absorbed by the fish);
after 60 minutes, remove the fish and put it on dry towels so that it dries out and all the juice flows out of it;
Hang each fish on a string and leave to dry for 10 days (than more fish, the longer it takes to dry).

Keep in mind that in the process of salting fish for drying, it is imperative to take into account the air temperature. If it's summer outside, the fish will dry out much faster.

Salting fish: photo

How to salt frozen fish?

Immediately, we note that salting of frozen fish can occur only if it is seafood. The river one is not suitable for such an ambassador. Be sure to use only coarse salt, as fine salt will only spoil the product.

What should be done:

cut the fish into pieces;
coat each fillet with vegetable oil (it is better to use olive oil for these purposes), and then roll in iodized salt (each fillet on all sides);
cut into thin rings onion and cloves of garlic;
put the fish in an enamel pan with vegetables on top;
sprinkle everything with a thin layer of salt;
put a load on the fish and place it in the refrigerator for a day (the next day the fish can be used for making sandwiches).

Usually, everyone succeeds in salting the fish the first time. However, if you are not confident in your abilities or in doubt about the type of fish you have chosen, consult with experienced cooks. If you do something wrong, do not take into account the preparation time of the brine, then you risk harming your health. Eating raw fish can lead to terrible diseases of the gastrointestinal tract. Be attentive in the kitchen, cook with love. We wish that any dish, including fish, will turn out incredibly tasty and appetizing!

Video: "Salting fish"

Many people love delicious salted or smoked fish. But not everyone knows how to salt it correctly. But the taste of the fish product and the duration of its storage depend on the correct salting. Salting fish before smoking is simply necessary, without the first stage - the second is impossible. There are several methods of salting: dry salting, wet salting, quick salting and in brine solution. What is brine for fish? This word came from the language of the Turkic peoples. There are two types of brine recipes - natural and artificial. Salting brine is a brine, with such a salt content that raw potatoes or the egg in it floated on the surface.

Dried fish

Small fish are usually dried and artificial brine is used for this. Prepare fish - wash and sort. String small carcasses of 5-10 pieces on a rope and completely lower them into brine. Soak in brine for 2-3 days, then wash under running water for 30 minutes and hang to dry.

Tuzluk for herring or mackerel is slightly softer. In addition to salt, you must add sugar - 1 tbsp. l. per liter of water, coriander, bay leaf, peppercorns, cloves. Pour the fish carcasses with the prepared chilled mixture and stand for 2 days.

Do-it-yourself salted sprat

To prepare anchovy and sprat, you need a deep dish with a lid. Place the fish on the bottom of the container and cover with plenty of salt. Cover and set the oppression on top. In a day or two, when the carcasses are letting in juice, check the condition. If brine is cloudy, drain it and add salt again. Sunflower oil can be added if desired. Ready time 3-4 days. Salted fish can be stored for 10-15 days.

A fragrant salted sprat can be made with your own hands in a few days.

Tuzluk for smoking

IMPORTANT! For hot smoked fish, there are subtleties in the preparation of brine.

Pour salt into a large saucepan, first heat it well so that there are no pieces, and pour hot water... Add peppercorns, sugar, bay leaves. Mix well and bring to a boil. While it is cooling down, it is necessary to prepare a fish product for salting: gut, remove the heads. Sprinkle each carcass with salt, fold into a container. Pour brine, cover and press down with oppression. Salt for 1-3 days. Then wash the salted fish and start smoking.

Red fish

Quick recipes for brine for red fish are popular among hostesses. This product takes pride of place and not without reason, because salted trout or pink salmon are very tasty. To make the fish tender, tasty and salted well, you need to remove large bones, raspilate and cut the carcass into small pieces. Fold the fish fillets into a container. Pour 0.5 l into a separate bowl cold water, add 100 g of salt and mix well until dissolved.

Pour brine into the fish, cover and press down. After an hour and a half, drain the marinade and pour in fresh. Dilute 1 tbsp in a glass. l. vinegar with water, pour over the fish, after 5 minutes drain the brine. Cut the onion into half rings, add to the fish fillet, and add peas and bay leaves. Pour it all with sunflower oil and lemon juice - 1 tbsp. l. Mix. Lightly salted fish is ready.

Lightly salted red fish - fast, tasty and healthy.

Fast ambassador for hot smoking

Wash, clean and gut the fish, cut into steaks. Put a saucepan with water -1 l on the stove, add 50 g of salt, half a lemon and an orange each, onion cut into 4 parts, 1 tbsp each. l. cinnamon, sugar and pepper mix, 3 pcs. bay leaf, 1 tsp. a mixture of rosemary, sage and thyme. Cook for 5-10 minutes.

Cool and pour over fish pieces. Cover and leave for 12 hours. Put the salted carcasses on a paper towel, leave to dry for 2 hours. Then you can smoke. Such a fish turns out to be very aromatic, with a slight hint of citrus.

Caviar

Caviar is a product rich in trace elements and biological active substances. And also decoration festive table and very tasty dish... You can also cook caviar at home.

Boil water - 2 liters, add salt to a saucepan - 4 tbsp. l., wait until it is completely dissolved, remove the water from the heat and cool.

For more bright taste you can add 1 tbsp to the brine. l. Sahara. Pour brine over the caviar. Soak for 30-60 minutes and drain the marinade. Rinse the caviar with running water. Homemade caviar is much tastier, more nutritious and healthier. It does not contain preservatives, dyes or harmful substances. But it is also stored much less - only 3-4 days.

Lightly salted herring

Who doesn't love a tasty, fatty herring with a green onion and potatoes? And if the fish is cooked with your own hands, then it is doubly tasty.
Cooking brine. Dissolve 1 kg of salt in 10 liters of water. If the time for salting is less than 12 hours, then the amount of salt must be increased to 1.5 kg. Put the gutted herring tightly to each other in a bowl with high edges. Pour brine. Cover and press down with a load. Wash the finished fish.

There is 1 more spicy recipe quick salting... Prepare fish, cut into pieces. Prepare brine: for 2 liters of water 6-7 kg of salt. Bring to a boil and pour over the fish with this brine. Press down the covered carcasses and put in a cool, dark place for 1-2 hours. Rinse the finished fish with running water. Add spices and herbs depending on preference: coriander, dill, sage, basil, rosemary, etc., sprinkle the fish with lemon juice.

Spicy salted smoked fish

The fish is aromatic and aromatic. Put a pot of water on the fire, add salt in the ratio of 150 g of salt to 1 liter of water. Boil. Pour in 1 tbsp. l. Sahara. Remove brine from the heat. Pour 50 g into the finished cooled marinade soy sauce and lemon juice... Add 100 g of dry white wine.

IMPORTANT! Season with pepper, basil, coriander and finely chopped garlic - 2 cloves.

Pour the cleaned, washed and divided into pieces the fish with brine and put in a cool place for 12 hours. After drain the marinade, dry the fish for an hour. You can start smoking.

River fish

Such a fish is being prepared for 3 weeks. Then you can store it only in the refrigerator, without removing it from the brine, and no more than 10 days. Wash the carcasses, gut, put in a container.

Prepare brine from 2 liters of water, 500 g of salt, peppercorns and bay leaves. Boil for 5-10 minutes. Cool and pour over the fish. Be sure to use oppression. After three days, drain the brine and add fresh.

Ambassador river fish it may take three weeks.

It's important to know

It is not enough to know cooking recipes, you also need to have secrets, listen to advice, learn the nuances:

Water for brine must be filtered and defended.
Salt is best suited coarse and by no means iodized.
If flakes have formed in the prepared brine, then strain it.
It is necessary to use the brine after it has cooled down. In some quick salting recipes, you can pour the fish with hot brine, but not boiling water.
Of the containers, use only the listed ones: a wooden barrel, enameled dishes without chips, damage or cracks, plastic boxes for food.
The fish is only fresh and clean.
When salting, avoid exposing the fish to pathogenic and pathogenic organisms.
Do not wrap the finished fish in bags, paper, and even more so - in a newspaper.
Salt the fish in a cool dry place.
Use tuzluk for fish only once.
Salted fish must be stored in brine at a temperature not exceeding 8 ° C.
Wrap the dried cut in parchment and store in a cool dry place.

If the rules for salting a fish product are not followed, a sticky whitish coating appears on the carcasses, the brine becomes cloudy, with an unpleasant odor. It is not recommended to eat such fish.

Fast 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 sprinkle in the salt - oily salmon won't take in excess.

For salting, only coarse salt is suitable (preferably not iodized), 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 preserve it. In addition to sugar, you can add fresh or dried herbs (dill, parsley, tarragon, celery), but a little, as well as multi-colored coarse pepper (or better pepper rose).

The technology is very simple. Cut the fish - remove the head and entrails, leave the scales, rub with salt (with or without additives) on all sides, wrap in a clean cloth (or parchment paper). Everything. Can be refrigerated or left at room temperature... Do not leave 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.

The shelf life of dry-salted fish is rather short - it is advisable to eat it in three days, up to a maximum of five days. But already salted fish can be frozen (in cloth or paper, but not in polyethylene) for future use. WITH lightly salted fish you can make salads, cold and hot snacks, and even bake pies with it.

Salting in brine

This is a more reliable option for harvesting fish. The fish is salted dry (but without added sugar), quite abundantly, not wrapped in cloth or paper, but folded into a saucepan or jar. After that, 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, which should cover the entire fish.

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

Fish in brine and marinade

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

Hot brine (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 salted the fish until hard, then it can be kept in milk for an hour or two, which neutralizes excess salt and makes the fish softer and more tender.

If acid (vinegar, lemon, wine, tomato) is added to the brine, then we get not salted, but pickled fish. You can add peppercorns, caraway seeds, coriander or mustard seeds, garlic, cloves, 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 fish of low salt. That is, first salt it dry, and then pickle it in a marinade (or sauce) to taste - with fresh herbs or spices.

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

Salted mackerel according to the recipe of the "Old Sailor"

Ingredients and preparation:
As soon as the fish thawed a little, washed it, cut off the head, tail, fins, removed the skin, carefully gutted, cut into 2 fillets along the spine, removing the spine and all bones.
Sprinkle with salt (about 1 tbsp. L.), Put it in a saucepan. Caviar caught in the fish - and its there too!
A saucepan is in the refrigerator. until morning.
In the morning (12 hours passed) I slightly washed the fish under running water and laid it on paper napkins to dry it. Meanwhile, finely chopped the garlic (1 m clove per 1 fillet), cut the dill.
The inside of the fillet halves was peppered with freshly ground black pepper, sprinkled with garlic, dill, and laid out pieces of bay leaf. You can dwell on this, but you can lightly grease the fish with hot mustard, mayonnaise to give additional flavoring shades, butter... The caviar was kneaded with a fork and also evenly laid out on the fillet.
Next, press the two fillet halves tightly to each other and wrap each “pair” in a bag separately. We put it in the freezer until the evening.
In the evening we take out the fish from the freezer. Lightly salted mackerel ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly.
Bon Appetit!
Pickled mackerel at home!

You have no idea how yummy it turned out!
It will take
2 fish.
Cut off the head and gut…. (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, well.
Cut into pieces, 1.5 cm thick.
Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt.
Stir well until the salt dissolves.
Put our pieces of fish there, I also put a couple of laurel leaves.
Cover with a plate and put some kind of load on top. Let's leave the fish to salt. I left it overnight. In the evening I put it down, in the morning, at 10 o'clock, I already took it out. For 12 hours it was salted ...
In the morning there was such a picture.
Drain all the liquid ...
Put the fish back in the same bowl. Then, in the same bowl, put:
Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);
black pepper, hot paprika - to taste;
onion, cut into half rings - 1 large onion;
2 cloves of garlic (squeeze through a garlic press);
rast. butter - 1 glass.
Mix everything well.
Cover it again with the same plate (all the fish should be in the marinade), press down and place the weight on top. Then refrigerate until evening to marinate well. You can stir it periodically.
And in the evening you can already eat!
The mackerel turned out to be so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, perhaps ... With boiled potatoes, but with pickled onions ... In general, I was salivating again ...
Bon Appetit!
How to salt mackerel - cooking recipes!

In such a marinade, mackerel is tastier than red fish!
Delicate pickled mackerel will just melt in your mouth ...
Wonderful salted mackerel can be cooked at home too. There are many recipes for cooking, some of which we will consider.
Recipe number 1
Ingredients:
Mackerel - 1 kilogram.
To prepare the 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, and the tail and fins cut off.
In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled.
After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and put it in the cold, after two or three days the fish will be ready. The fish can be turned over from time to time.
Recipe number 2

Ingredients:
Mackerel - 3 pieces.
For the marinade for 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 frozen mackerel, then cut off the tail, head, clean from the insides, 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, salt to the water and bring everything to a boil. Then it is necessary to strain, allow to cool and then add liquid smoke to the marinade. Pour the marinade over the fish, close with a plastic lid and put in the cold, for about three days. Shake the jar of mackerel from time to time. After the expiration of the time, the fish can be consumed by cutting into pieces.
Recipe number 3

Ingredients:
Mackerel - 500 grams;
Salt - 3 soup spoons;
Sugar - 3 soup spoons;
Black pepper.
Preparation:
Defrost the frozen fish, then peel, removing the head, tail and entrails. After that, rinse it well and cut into portions.
Then each piece of fish must be salt, pepper and sugar, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and after about a day - two fish will be ready.
Recipe number 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, get rid of the entrails, remove the head, fins and tail. After that, rinse the fish well and fold it into a saucepan with a jack.
Prepare the marinade separately from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, then you can add boiled salted and chilled water. Put a plate and load on top of the fish. Put in a cold place for 5 days.
Bon Appetit!
How to cook mackerel home salting?

For lovers delicious salty This recipe is dedicated to mackerel. It is simple, even an inveterate bachelor who does not have special culinary skills can pickle mackerel on it.
Ingredients:
Mackerel;
tea;
salt;
sugar.
Preparation:
So, we take two large frozen mackerels, defrost them under running water, wash them off, cut off the head, and also remove the insides straight into the trash can. We wash the fish outside and inside, remove moisture with paper towels and start cooking the brine.
How to cook a brine, aka marinade: pour four tablespoons of tea with a liter of boiling water. It turns out such a strong tea in which our defrosted mackerel will float. In the (cooled) tea, add four tablespoons of table salt and add the same amount of sugar, stir. We put mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the sink for the night, remove it in the morning and hide it in the refrigerator, having previously wrapped the fish in a paper bag. Everything. The fish is ready! We cut and taste.
Bon Appetit!
Marinate the mackerel! Real jam!
Ingredients and preparation:
We take 3 pieces of ice cream mackerel, wash, peel and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all the manipulations with frozen mackerel !!!
Peel and chop 3 onions and 3 cloves of garlic.
Put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf.
Mix gently. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we take out our fish and eat.
Bon Appetit!
Home-salted herring + pickles and pickles!

Ingredients:
Herring
Fish should be bought with a thick back (fatty). If it is frozen, then completely defrost it before salting. And it’s better not to wash.
And now a few recipes:
Marinade 1:

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

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

4 tbsp. tablespoons of salt;
2 tbsp. tablespoons of sugar per 1 liter. water (this is about 2-3 herring).
Put the fish in the cooled brine for 1 day. Basically no hassle.
In this way, you can salt not only herring, but also mackerel.
Brine 4:

2 tbsp. tablespoons of salt;
1 tbsp. Dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
add bay leaves;
allspice peas;
coriander (rolls).
Judge everything. Cut herring into medium pieces, place in a bowl on a barrel, pour over chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.
Second recipe:
6 table. tablespoons of salt;
1 table. a spoonful of sugar;
seasonings are the same for 1 liter of water.
The rest is done as well.
Put the not gutted fish in three-liter jar and pour 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 allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.
Bon Appetit!
Herring of its own ambassador!

Ingredients:
Fresh frozen herring - (3-4 pieces per 3 liter jar);
salt - 3 tbsp. spoons;
sugar - 5 tbsp. spoons;
lavrushka - 2 pcs.
Preparation:
Boil 1 liter. water.
Add 3 tbsp. To boiling water. tablespoons of salt and 5 tablespoons of sugar.
Put the resulting brine on a window or balcony until it cools completely.
Defrost completely and rinse the herring.
Place the herring in a 2 or 3 liter jar and pour over the brine. Add 2 bay leaves.
Refrigerate 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. In general, this ambassador turns out no worse and even better than the sl / c herring that is sold in the store.

According to this recipe, we have salted herring many times - many times and the result has always pleased us !!!
We take 1 kg. fresh frozen herring good quality... Gut, remove skin and cut into slices. Place the fish in an enamel saucepan.
Ingredients:
Prepare the filling in advance:
Cut 3 onions into rings;
10-12 tbsp water;
1 tsp Sahara;
1-2 tbsp salt (no slide);
0.5 tsp ground black 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. Put in the refrigerator. In a day, the delicious herring will be ready!
Well, very tasty !!!
I used table vinegar.
Bon Appetit!
Delicious and quick pickled herring!

Ingredients:
● herring - 2 pcs.,
● onions - 1-2 large,
● apple cider vinegar - 5 tablespoons,
● 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 to the water, Apple vinegar and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut it into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding alternately onions, peppercorns and coriander as they are stacked. Fill it with the already cooled marinade, cover with a lid and set it somewhere far away for a day. In a day, the delicious pickled herring will be ready.
Bon Appetit!
Gentle salted herring!

Ingredients:
5 fresh frozen herring
Brine:
We take for 1 liter of water
5 level tablespoons of salt
3 level tablespoons of sugar
12-15 grains of black peppercorns
1 teaspoon of dry mustard seeds (1 teaspoon of dry mustard can be used) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
6 bay leaves
2 tablespoons of vegetable oil.
Five pieces of herring fit into a 3-liter jar, it's not scary that the tails are sticking out, we will press them down.
It took 2 liters of water, so we do a double calculation.
Pour water into a saucepan, boil with salt and sugar.
Let cool.
Put all the spices in a saucepan and fill with cooled brine. We press the tails under the water and close the lid. We put it in a cool place.
You can eat tomorrow.
If you add cloves, there will be a herring spicy salting.But we do not like this. We need a gentle salting.
Bon Appetit!
Sprat
Sprat dry salted sprat!

Ingredients:
Sprat (fresh) - 1 kg.;
Coriander (grain) - 0.25 tsp;
Salt (with a small slide; shallow spoon) - 3 tablespoons;
Black pepper (peas) - 1 tsp;
Allspice (peas) - 4-5 pcs.;
Bay leaves - 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 is not used for salting fish.
Sprinkle the sprat with the pickling mixture, stir.
It is best to do this in a wide container, such as an enamel bowl. Do not use jars and other narrow dishes, in it the sprat is salted unevenly and quickly deteriorates.
Cover the fish with a plate and place a small weight on top.
Put away in a cool place.
After 12 hours delicious fish will be ready!

Ingredients for brine (for 1 liter of water):
3 tbsp salt;
2 tbsp Sahara;
5 lavrushkas;
1 tsp each allspice peas, cloves and coriander.
Preparation:
Rinse 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 the jars.
You can add 1 tsp. vinegar essence in a 1-liter jar of fish. Then the ambassador will be spicy.
But you don't have to add it.
Better a couple of tablespoons. sunflower oil.
And in the refrigerator for a day.
Bon Appetit!

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

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

To salt fish using a similar method, take:

2 kg of fish;
400 g of salt;

Basic steps:

In average fish, gills are removed, if anchovy is salted, then it is simply washed and dried.
A salt pad is made at the bottom of the salting container.
Further, in layers, each of which is also sprinkled with salt, fish is laid out (in each layer the direction of the slices should change.)
After all the blanks are placed in the container, a lid of a smaller diameter is placed on which the bend is installed.
The fish is salted in a cool room for about 3 - 4 days, depending on the size, after which it is washed, dried and sent to storage.

Salting in brine

Wet salting is most often used when there is a large amount of fish.

You will need:

fish carcasses;
brine (based on 150 g of salt per 1 liter of water);
bay leaf and allspice peas.

To salt fish in brine:

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

Red fish salting recipe

The fillet of salted salmon or salmon, which melts in your mouth, is not only an exquisite snack, but also a delicacy rich in nutrients. To prepare 1 kg of fillet, you will need 40 g of salt and 15 g of granulated sugar.

The preparation method consists in performing the following actions:

The fish is rubbed with a mixture of salt and sugar, after which it is placed in a bowl, skin side up.
After the appearance of juice, the workpiece is removed in the cold, where it is salted for 24 - 48 hours.

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

How to salt river fish correctly?

The fish caught from the river has a sweet taste that you want to brighten up.

The spicy salting method 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:

Carcasses are gutted, washed and dried.
At the bottom of the container, a salt cushion is made, on which the first layer of the largest fish is laid.
Each layer is covered with salt mixed with spices and bay leaves.
When the fish is finished, a lid or a special pickling circle with holes, as well as a heavy load, is lowered onto the top layer of salt.
The fish is sent for salting to a cool place, where it is kept for 3 - 4 days.
After the specified time, 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.

Fastest salting

Salting fish weighing 1 kg by the express method provides for the following ingredients:

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

The following steps are followed during cooking:

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

Lightly salted fish at home

Not lovers too salted fish will appreciate the quick and easy salting recipe, which makes it lightly salted and very appetizing.

Required:

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

To enjoy a delicious snack:

The fish carcass (regardless of the variety) is cut along the ridge and freed from large bones.
The skin and scales remain intact.
Fillet pieces are sprinkled with a mixture of salt and sugar.
A parchment is spread out on the table, on which the first layer of fish pieces is laid skin down.
When the first layer is covered with dill, the second layer is laid on it, skin up.
An "envelope" is formed, which is placed under oppression and sent to the refrigerator.
The next day, the fish can be served at fragrant potatoes, other side dish or as a snack with cold vodka.

200 ml vinegar;

5 bay leaves;

3 tbsp. tablespoons of salt;

4 tbsp. tablespoons of sugar;

2 liters of water;

15 black peppercorns.

For cooking:

The fish is gutted and divided into portions, which are sprinkled with 1 tbsp. spoon of salt and sent in a separate bowl in the cold for 40 minutes.
Carrots are cut into thick round slices, and onions are chopped into rings.
After the water boils, chopped vegetables, spices, the remaining salt and sugar are sent to the pan.
After 10 minutes, pieces of fish are laid out there, which, after re-boiling the brine, languish for another 15 minutes.
The fish is removed from the pan using a slotted spoon and laid out in sterilized jars, where it is poured with marinade.
The containers are closed with lids and, after cooling, are moved to the refrigerator.
After 2 days, the fish is ready.

A simple recipe in oil

Salted fish is quickly and tasty obtained from such a food set:

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

Stages of creation:

Fillet is prepared from fish, which is completely cleaned of scales and skin.
The resulting fillet halves are cut into pieces.
Salt, sugar and spices are mixed in a bowl.
The onion is chopped into thin rings and the garlic is chopped into small slices.
Bay leaves are laid at the bottom of the jar.
Next, sirloin pieces are distributed in layers, which are sprinkled with a prepared spicy mixture, onion rings and garlic slices, and then sprinkled with lemon juice.
After filling the container, the fish is compacted and filled with sunflower oil so that it covers the whole fillet.
After 12 hours of being in the refrigerator, the fish is served to the table.