Home salting herring and salmon

In our salted herring stores a huge choice andfor many it is easier to buy it. But if you decide to pickle herring at home, then you can safely start cooking. There is absolutely nothing complicated in this.

To salting herring was successful, most importantly -choose a good fresh-frozen fish. What kind of herring is suitable? First of all, an even carcass, without kinks, damages and red, brown spots. It should be evenly frozen and hard throughout the entire length. And if the back of the carcass is wide and round, with an even dark gray color - this is the best option.

Salt in many ways, the most common -salting herring in brine. To do this, use a strong saline solution, which is also called brine. It is prepared as follows: bring the water to a boil, remove from heat and, stirring, portions of salt fall asleep. When the salt ceases to dissolve and begins to land on the bottom - the brine is ready. You can check the saturation of the solution by lowering the egg or raw potatoes - they should float up. If you want salted herring to be in a spicy brine, boil the water for brine with spices: bay leaf, coriander, cumin, sweet pepper.

For pickling, you can take a liter jar - in itwill fit two small fish, or an enamel pan with a wide bottom. When the fish is thawed, rinse it with water and put it in a prepared bowl. We can not gut the fish, the maximum that can be done is to get the gills. Fill with a cool brine, which must completely cover it. If necessary, put on the fish oppression, for example, an ordinary plate or a saucer, from above press with a bottle of water. It is very important not to break the integrity of the carcass, so you need to make sure that the fish is not strongly curved, the skin does not burst on the bend, the ridge has not broken.

It is desirable that the herring stay in the brine nearhours at room temperature. After it we clean in the refrigerator for three days. The next day we check how the process is going. If the brine has acquired a brown color and a familiar herring smell has appeared, then salted herring is almost ready, it remains to wait another day. And if you like light-salted herring, then it's time to get it and serve it to the table.

Very fatty herring can be dried. Simply hang it vertically with your tail down, as you do when you are drying fish, in a cool and ventilated place for a day. From this herring will acquire the taste of dried fish. But when it's hot, you do not need to keep it in this state for more than 12 hours.

Now let's see how it is possible to pickle salmon. Freshly salted salmon is very tasty and is considered an expensive treat, not everyone will buy it in the store. Therefore, many take frozen salmon and salt it themselves. By the complexity of salting fish, the salmon will be compared, probably, with the preparation of a sandwich. The carcass is thawed, cleaned, we carefully separate the flesh from the bones. Cut the fillet into thin strips, sprinkle with salt, pepper it, pour it into a bag or container and let it stand at room temperature. After an hour, the salted salmon is ready. You can pick salmon in oil or with lemon - it will be longer, but even more delicious.

Salmon in oil

For 1 kg of fish we take 3 hours. spoons of salt, half a cup of vegetable oil. We remove the skin from the fish, remove the backbone and bones, cut the fillets across into thin plates half a centimeter. Cut the salmon into a bowl, salt and pour oil. Then put in the refrigerator for 10 hours. You can add a small amount of vinegar, sugar and pepper.

Salmon with lemon

For 1 kg of salmon you need to take 3-4 tablespoons of saltand the same amount of sugar. Take the enamel bowl, sprinkle the bottom with salt with sugar and any spices that you like. We put one half of the fillet skin down and sprinkle with a mixture of salt with sugar and spices. You can put a laurel leaf, parsley or dill. Flesh the second piece of fillet sprinkle with a salty mixture, sprinkle with lemon juice and lay on the first half with the skin up. Sprinkle the remaining mixture of salt and spices, cover the dishes with a lid and put in the refrigerator for one or two days.

As we see, salting herring and salmon in domesticconditions - it is simple, useful and "delicious". Trying homemade herring and salmon, your family members will certainly get into rapturous compliments. And when friends come and ask where you got such a yummy, imagine with what pride you will answer that you have prepared everything yourself.