Hen 

How to pickle a naked at home. Soldering Narki at home

How to saline salt (soot, trout, kizhi, nark, ketu, hump) at home correctly.

Common or first chipping salting recipe:

It is necessary to thoroughly wash the fish and clear from all the internals, then dry out the napkin. Along the ridge to the portion pieces, cut the right trout or a mist, pupil, salmon, kiju, ketu. Now you can proceed to the salting itself.

To do this, it is necessary to count on one kilogram of fish. The following ingredients:

one . Two tablespoons of large salt.

2. One tablespoon of sugar.

3. Half the tablespoon of seasoning for fish, namely for salting (preferably Avokado).

Mix all this and rub outside and inside this mixture. To complete, it is necessary to sprinkle a few drops of lemon juice on the fish and, putting the fish into the enameled dishes to put the cargo on top. For a day or one and a half hide fish in the refrigerator, then you can enjoy delicious saline Fish, but after taking a layer of seasoning and juice from it.

Video how to quickly saline red fish


How to salt red fish pinkish, salmon, trout, etc. - second recipe:

To salting a red fish, you can choose salmon, trout, quiet, naked, pink salmon or ketu and our useful tips. That is, mostly any fish from the family of salmon. But still there is a small advice - when sickling a kace or pupils, they get a little tough and dry. But trout or salmon will fit perfectly for this. If you have a pink salmon or keta, then it is best to shrink them or fry. You can solit fresh and freshly frozen fish - it does not play a special role here. Very many people like to plant freshly frozen fish, as it turns out to be more gentle and soft, but it is as they say - the matter of taste. Before you begin salmon salmon or trout, you must first prepare all required ingredientsWhat we do next. Of course you can do everything as shown in the video above.

Phased guide to action How to spray Salu, Trout, Kizhić, Nerk, Ketu, Gorbow at home

The correct salinity mixture is prepared from equal proportions: large salt (you can take a stone or first grinding), sugar sand. One kilogram of fish is needed about three or four tablespoons of this mixture. Here you can add one or two teaspoons of ground black peppers, as well as ground dry herbs. You also need fragrant pepper peppers, bay leaf and your favorite seasonings. They should be taken to taste. But still do not need to abuse them, otherwise you risk losing the taste of the fish itself, and this is very important.

The next step is the cutting of red fish. (Watch the video below) If you have purchased fish with your head and tail, then you will need to separate the data from the fish. It is not worth throwing away the tail and head. As they may need to prepare a delicious fish soup Or the ear, but they will not need to salts. From the remaining carcass, it is necessary to cut all fins. The same carcass must be cut to the maximum big piecesBut that will have to enter your cooked ass. The secret is that large pieces are arched as it should, and more of them then can be done beautiful slicingrather than small pieces of fish. Fish pieces must be cut off right from the skins. Now put them on the board.

We proceed to the next stage, that is, to Film Film.To do this, it is necessary to prepare a large and well-sharpened knife. . It is very important that the knife would be very sharp. From the back of the back, start to cut the piece of fish, slightly retreating from the line of the dorsal fin, try to "open the fish". Knife, try to feel, every line of the outbreak, because it is very important that in the end it turned out slices with a greater filleic part and with the smallest quantity. When you get to the spine, try to continue to try to flex a meat of red fish (this method is suitable for salmon, trout, cozy, societies, kits, humpbacks and other fish) on the skin, thanks to this you will be able to leave unnecessary ribs downstairs. So you need to do before the abdominal cut itself. Spend the same action on the other half of the fish, only here you need to try to flex a spine with ribs up. You must have two halves of fish, or rather fish fillet on the skirt. You have to stay a spine with ribs and a small amount of meat - you can leave it on the soup, but if you are a fan of beer, then it still stands to spray this part.

Videos How to make Milling / cutting salmon, trout and other red fish


Fish fillet is absolutely ready, you can now begin to lay fish. What I would like to say in the beginning, so this is what is surprisingly such fish as salmon, society, trout, quiet and others possess a unique feature - With singing, they are very difficult, or rather it is impossible to spoil. In the sense that red fish, like fat, it is impossible to reduce. Since she takes exactly as much as she needs. And that the most interesting thing is that the amount of salt with her, the taste preferences of man perfectly coincides with the taste. But still about salting. Take the non-metallic container (the thing is that metal, can spoil the whole taste of the fish, giving it a metal taste, so to sleep red fish correctly at home, stick to the recommendations) and pour out a little salting mixture on it. Then add there several leaflets of the laurel sheet and a couple of scented pepper peas. Now, put down the first piece of fish in the sudine. Sprinkle it with a cooked harassing mixture, again put several peas of fragrant pepper and two or three laurels.

Now you can put the second half of the fish on top, and you can put "beer" bones (if you still decided to sleep them too). Sprinkle again and add a bay leaf and fragrant pepper. Now that you laid all the fish, it is necessary to close the ass. But if you do not have a suitable lid, you can simply cover the napkin on top. And the last barcode - you need to put the fish into the cool place, you can refrigerator. If you decide to put fish onto a balcony, then make sure that the temperature is not above minus ten degrees. Salt and sugar are beneficial on the fish, after which it should give abundant juice, that is, the peculiar brine should be. But it is not worth merging it.

How much to solit fish?

When salmon, trout, Kizhuh, Nerk, Keta or Gorbow will sleep, and this is after hours 8 - 24 (on an amateur) you can taste her amazing taste. But before cutting, it is necessary to get red fish from the tank and wait until the whole brine is shown off. Then you need to post all seasonings. Which remained on the fish using a non-rigid brush or a simple napkin. But you do not need to rinse the fish, especially if it does not immediately go to the table. In order for fish to be left in the brine and on the dish, it is necessary only to get a napkin.

You can cut into the fish with small and neat portion pieces, slightly sprinkle lemon juice on them and put on a dish. Nearby can also put a few pieces of a thinly sliced \u200b\u200blemon or sprinkle with greens.

Fish, actually gets very tasty and gentle, if you know how to salt fish at home correctly, the video shows simple and fast way. Lemon and greens will give their own unique taste of fish. For greens, you can choose both dill and parsley, and a cilantro, and maybe something else that you like. Sloated fish with his own hands is doubly delicious and more pleasant. And moreover, you can always surprise guests such a tasty and unforgettable snack. And, of course, red fish, (salmon, trout, Kizhuh, Nerk, Keta, Gorbow) Sloated at home is significantly different from salty fish purchased in the store. These tastes can not even be compared. So it is worth paying a little time and strength to get a truly unforgettable dish. Now you know how to sleep with salmon, pinkish, trout at home correctly. This delicacy is suitable for a large celebration on the table, and for snacks in a pleasant company of friends under a stack of vodka.

In the deep dishes lay out a piece of the mixture, and on top put a piece of trout down the skin and sprinkled with salt with spices. Then splashes fish lemon juice. Top to put the second piece of fish, sprinkling it with a salting mixture. Next, the trout should be put in the oppression and remove the dishes in a warm place for a couple of hours. You can use a two-liter jar with water. After two hours we remove the cargo, close the pan with a lid and put it in the refrigerator. How much time to solit red fish (Trout)? The sump process lasts one or two days, depending on the thickness of the pieces of fillet. During this time, brine will appear in the dishes until it needs to be merged. But as soon as the fish is ready, it is necessary to remove the liquid and the salinity mixture. And the fillet itself wipe with a napkin. Trout is ready to use.

Several quick cooking recipes

How to sleep trout at home tasty and fast? There are several quick cooking recipes.

Slices of fillet are riveted with salt with sugar, add dry dill and a little vodka. All ingredients are taken in small quantities. Fish we add to the container and put it in the oppression for several hours. Next, after two hours we send a saucepan into the refrigerator. After six hours, Trout is ready.

There is another recipe fast Slabs. Trout must be cut into thin slices, and then layers to fold into the jar of pieces of fish, pepper, salt, bay leaf and olive oil. All spices and their quantity need to be selected on their own to taste. You can experiment with components. So, for example, a lemon or orange can be added to the bank. The dishes are closed, shake several times and put in a cold place for six hours. Fish is ready.

Trout can be sprayed in ten o'clock. One kilogram of fish it is necessary to take three teaspoons of salt and half a cup of refined oil. Shaped fish wipe with napkins and cut into pieces. Slices fold in dishes, salt and pour oil, all components are well mixed. Next, put the saucepan in the refrigerator. Ten hours of Trout is ready.

Instead of pre-school

In our article we led the main as you could make sure there is nothing complicated in the independent preparation of delicacy. The main thing is to be able to choose a quality product. And then salt red fish will be very gentle and tasty.

Nerkey - Red Fish Related to the Pacific Family salmon fish. It is often confused with keta due to similar shape and size. But the meat of the night is much tastier, it has bright red color and low calorie, if you make it right.

Fish refers to a delicacious dietary products. Pediatricians are recommended to include in the diet of kids. Nerk cooked in a double boiler or multicooker. Uniqueness lies in the nutritional value - with relatively small caloric content (only 157 kcal per 100 grams), it contains many proteins and fats.

The nutritional value Baked Narki per 100 grams

  • caloric content 153 kcal;
  • proteins 19 g;
  • fat 8 g;
  • carbohydrates 0.2 g

In cooking a fish Not naughty, but the methods of cooking a great set: from the bush, a delicious baluster turns out, a wonderful ear, it is salted, smoky, fry, make cutlets, bake.

Nerque in the oven in foil entirely with herbs and fennel

More often a busy portion slices, in the form of steaks or fillet, but there are delicious and fast recipes Festive dish - Narko can bake whole in the oven. The recipe is designed for a groomed fish weighing about 2.5 kg. It is allowed to yield the head and tail beyond the opposition.

Ingredients

Portions: 10.

  • red salmon 2.5 kg
  • potatoes 1.5 kg
  • fennel 6 pieces
  • lemon 2 pcs
  • olive oil 2 tbsp. l.
  • salt, pepper to taste
  • dill, Parsley, Estragon for decoration

For a portion

Calories: 154 kcal

Proteins: 19.8

Fats: 8.2 g

Carbohydrates: 2.5 g

55 min.Video Recipe Print

    First, we prepare the pillow - crude potatoes cut into circles, salt and lay out on the baking sheet. From above decomposing Fennel's roots. Fennel cutting on 2-4 parts. All pour vegetable oil. Pillow is ready, you can go fish.

    Trouble cleaned, wash and dry. From both sides to make 6 vertical cuts with a depth of 1-2 cm. Gerp the salt and pepper well.

    Finely cut dill, parsley and tarragon, mixed herbs well with lemon juice.

    Carefully grasp this mixture, paying attention to the cuts. To deceive with olive oil. Gently lay out the fish on the pillow of potatoes with Fennel.

    The abdomen filling is a lemon, cut with circles, and a mixture of finely chopped herbs (dill, parsley and etaragona).

    Load bastard in the oven, heated to the maximum and cook for 15 minutes. Then reduce the temperature to 180 degrees and bake another half hour.

    Ready dish Square lemon and olive oil.

Dieta baked spontaneous


The recipe is suitable for kids and people following their weight.

Ingredients:

  • Nerque - 1 pc.;
  • Salt and pepper - to taste;
  • Lemon - 1 pc.

How to cook:

  1. Carcass clean well and rinse, separated on fillet or steaks.
  2. Snake with a paper towel, salt, if you wish to pepper and sprinkle with freshly squeezed lemon juice.
  3. Gently wrap foil so that no gaps and breaks, and put in a preheated oven to 180 degrees.
  4. Bake nark at a temperature of 180 degrees about half an hour.

it basic recipe Baking inherries, meat is very gentle and juicy. Based on this method, baked fish are prepared with vegetables, lemon slices, various sauces.

Baked stuffed squad


Chic, very unusual recipe. Such a fish can surprise even the most demanding gourmet.

Ingredients:

  • Nerque - 1 pc.;
  • Shrimps - 1 kg;
  • Forest mushrooms - 1 kg;
  • Juniper berries - 50 g;
  • Garlic, salt, pepper - to taste.

Cooking:

  1. Horn to gut, clean, carefully separate the meat with bones from the skin. Meat cut and so far back.
  2. Clean a kilogram of large shrimp. Forest mushrooms Rinse and cut. Shrimps with mushrooms mix and slightly fry on a large fire.
  3. Add to sliced \u200b\u200bfish fillet Juniper berries, crushed garlic, salt, pepper. Mix everything thoroughly and lay out this mixture into fish.
  4. From above put a fried mixture of mushrooms and shrimp. Carefully put the workpiece into the culinary envelope.
  5. Bake half an hour at a temperature of 220 degrees.

Video recipe

How to pickle a naked at home

There is a night good feature - It will not take salt more than required, due to its fat. Its impossible to reduce it.

Dry solka.

Ingredients:

  • Narki fillet - 1 kg;
  • Salt - 1 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Favorite spices - 2 h.

Cooking:

  1. Mix thoroughly and pour part of the mixture to the bottom of the carcass.
  2. Share a layer of fillet and fall asleep with a mixture, to put the second fillet on top and sprinkle the remaining mixture for salting.
  3. Put in the refrigerator for 2 days.

Soldering in brine

Cooking:
  1. Caviar gently free from the films and rinse.
  2. Fold it in a comfortable container and pour cold brine for 1 hour.
  3. After an hour, throw back the caviar on the colander and rinse thoroughly.
  4. Caviar home ambulance The maximum of 2 days is stored.

Nerka - what kind of fish, where it dwells than useful

Nerka - the inhabitant of the Pacific Ocean, is found off the coast of Kamchatka, in Alaska, in the Sea of \u200b\u200bOkhotsk and on Sakhalin. It stands out among other fish of salmon large-scale families (the average part of the individual is 2-4 kg). The meat has a bright red color and rich taste due to kalyanids - red wipes, which are the main source of its power supply.

The meat of red fish is very useful, it contains many vitamins and minerals. But it is non-smoking, with such an abundance of beneficial substances, has a low calorie content. Its meat contains a lot fatty acids and antioxidants that have a lining and rejuvenating effect on the human body as a whole. In large quantities there are fluorine and phosphoric acid that are responsible for the fortress of teeth and bones.

There are many types of red fish, which has won the attention and love of many gourmets: This is a salmon, trout, society, pink salmon, Kizhuh, Keta, Salmon, Chavik, Nelma, Belorybitsa - and this is only the most popular varieties. The benefit of red fish is preserved better, of course, in the raw form, but if we talk about processing methods, then the most vitamins, trace elements, fatty acids it will give the human body in a cold smoked or after the salting at home.

Halfing of red fish at home with their own hands will always have indisputable advantages compared with the purchase salt fish:

First, there is no doubt a certain amount of preservatives added without a doubt so that it does not have time to spoil until someone buy this product;
- Secondly, the price of the price - the finished salty red fish is almost twice as expensive than fresh;
- Thirdly, on our own, you solit the fish to your taste - add so much salt and spices, as you suggest your own taste, and not how it is at the production conveyor. Thanks to this, your red fish turns out gentle, fragrant, fresh, cooked with the soul, and therefore it is many times more useful and tastier.

Therefore, each gourmet-lover of red fish you need to know a couple of recipes to your taste to please yourself to please yourself and your households. We will try to illuminate each aspect of this not time-consuming, but requiring certain knowledge of the process.

First step - choose red fish

In the process of salting of red fish at home, a lot depends on the most red fish that you have to choose in the store or on the market. It is more correct to buy an undivided solid carcass, it can be chilled, which would be perfect, or frozen. The softer and gentle is the meat of salmon, trout and nurses. Gorbow and Keta are not so fatty varieties of fish, so sucking or olive oil is added to pieces for juiciness. From the point of view of aesthetics, salmon and trout will look at the table, the most impressive identifies that these are the largest varieties of red fish from all.

The second step - prepare the workplace

Now you need to equip a convenient workplace. You will need a kitchen chopping knife, a tank for salting fish, agun (something heavy to press fish in the container), a mixture of salt and spices, culinary scissors. Capacity for salting is best to choose from glass, an enameled or plastic food processing is suitable for the extreme case - consider its size to fit the whole fish that you will be shed. As a negle, you can take a three-liter glass jar With water, plastic bottle, also filled with water, or something like that. You can do without a negle - it contributes to the best penetration of salt and spices in fish meat.
If the bought red fish is frozen, leave it to defrostly room temperature - In no case, do not put it in the microwave, under the water and do not speed up the process with any other methods, everything should occur naturally.

Third Step - Separate Fish

First, cut off a cutting knife head of fish, culinary scissors - all fins. Then cut the abdomen, take out fish insides. If you find in the babeline caviar, carefully remove it without damaging, clean the film from thin and put in a small container with salted warm water (On half a liter of water - two tablespoons of salt), leave it there for 10 minutes. If there are milk in the abdomen, boldly salt them together with the main stew.
To free the carcass from the bones, you need to cut it in half along the spine and remove the dice manually.
The remaining finished fins, head, the tail can be frozen and further use for cooking fragrant and saturated oars.


Fourth Step - Cooking Mix for Soldering Fish

The mixture for salting of red fish is always prepared from two components - salts and sugars. If you decide to use any spices, it can be any fresh and dried greens and herbs, a bay leaf, chopped coriander, fragrant pepper, mustard, - they are added last.
On 1 kilogram of fish meat, 3 tablespoons of the mixture take place (you can vary the proportion to your taste). Salt is best to take a large grinding, without additives - it will well contribute to the allocation of fish juice, which is why the taste of salted fish will be natural and natural.
How the neut is used - you freeze the fish you prepared the mixture, then put it in a bowl, put on top of the plate or a flat cover so that it is directly touched by fish, and add all the nest. It will accelerate the singing process and will help the fish to highlight more of its own juice.

Fifth Step - Red Fish Soldering Recipes

1. Red fish, saline under the cough

1 kilogram of red fish
2 tablespoons salt
1 tablespoon sugar

Mix salt and sugar sand. In grate this mixture with fish, carefully put in the dishes, press the neot. Leave at room temperature for 2-3 hours, after which it is to get fish out of the dishes, remove the excessive mixture of salt and sugar from it and put "reach" into the fridge on one day.

2. Dry Ambassador of Red Fish

1 kilogram of red fish
2 tablespoons salt
2 tablespoons sugar
1 Teas Spoon Seed Coriander
1 teaspoon of fragrant pepper peas
bay leaf (4-5 leaves)
piece of cotton fabric in the size of fish
paper towels

In grate with a mixture of salt and sugar fish carcass, put laurel leaves on the inner barrel, sprinkle a carcass with spices. After that, tightly block fish into cotton fabric, leather to the canvas, then wrap in paper towels. Put in a bowl and put in a refrigerator for 2-3 days. Every morning and the evening you need to change paper towels to new and turn the fish on one barrel, then on the other.

3. Red fish in soy sauce

1 kilogram of red fish
4 tablespoons salt
4 tablespoons of soy sauce
2 tablespoons sugar
juice of one lemon

Mix salt with sugar, add soy sauce And lemon juice. Carefully grasp the fish carcass with this mixture, lay out in a bowl, cover with food film and put it in the refrigerator for a day. If you eat fish for a long time, it can be put in a glass jar for better preservation and pour vegetable oil.
Using this red fish salts recipe, remember that any soy sauce is a product of processing of genetically modified soybean, which does not carry any use.

4. Red fish with dill

1 kilogram of red fish
2 tablespoons salt
2 tablespoons sugar
big beam (about 200 grams) fresh dill

To wash and dry on the towel the greens of dill. Mix salt and sugar and grasp this fish. Take a third of the bunch of dill and put the bottom of the bowl for salting, to put half the fish carcass on top of the skin, cover it the second third twig of the greenery. The next layer will be the second half of the fishery, laid up, and finally the last layer - the remaining one third of the branches of dill. To cover the entire plate and leave under the couch for 7-8 hours at room temperature, after which it will be ready to remove the bowl of the fish in the fridge - after two days, the fish will be ready.

5. Red Fish in Marinade (Gorbow, Keta)

1 kilogram of red fish
2 tablespoons salt
1 teaspoon sugar
100 ml of vegetable oil
chipped bulb
bay leaf (5-6 leaves)
black pepper pepper

This recipe is especially good for non-fat varieties, such as pink salmon and keta: the fish is obtained by a weakly fat, tender, juicy and soft, very appetizing.
Mix butter with salt and sugar, add black pepper, laurel and onions. Red fish cut into pieces with a thickness of 3-4 cm (so that it cut to cut, the carcass can be slightly fed), mix well in a big bowl with brine and put in a glass jar. After 8-10 hours of stay in the refrigerator, fish is ready.
Proceed pro vegetable oil: If you take care of your health, it is better to use unrefined sunflower or olive oil, because it retains vitamins and other useful substances, does not contain artificial chemical additives and gives a special fragrance with any dish.

We reviewed the main most delicious recipes Soldering red fish with their own hands at home.

Finally, several useful Soviets For aesthetes. It's not worth rinse under water, it's not worth the fish, it will lose half of the taste, and chlorine and other chemistry contained in the plumbing urban water, to it. The carcass can be cleaned of spices and brine with a soft brush and napkins or paper towels, giving them fish. On the festive table The fish will be beautiful and aesthetically look at it, if you cut into pieces, lay out on a large dish, to fit the lemon cut with circles, and to sprinkle with freshly finely chopped greens (dill, parsley, cilantro, celery).

Enjoy your appetite and more healthy homemade food on your desk!