How to salt red fish at home quickly and tasty - 10 step by step recipes

If you are looking on the Internet how to salt red fish at home quickly and tasty, then see our 10 recipes with photos step by step, where we clearly show that this is not at all as difficult as it might seem. Delicious delicate fish, be it salmon, salmon or trout, is loved everywhere. Mouth-watering sandwiches and tartlets, a lot of delicious salads and sushi are prepared with it. And the red salted fish goes well with delicate soft cheese, creamy sauce and herbs.

How to salt red fish with salt and sugar at home?

Cooking time: 20 minutes + 2 days for salting.

Servings: 15

According to this recipe, everyone will pickle red fish, the main thing is to choose a suitable fresh or frozen fish carcass. If the fish is of good quality, it will be without spots and without an unpleasant smell, with transparent eyes and red gills, with a delicate pink flesh. In order not to lose the taste of fish, defrost it without using the microwave. Salt the fish in a glass or plastic container. It is better not to use metal dishes - they will give the fish an unpleasant aftertaste.

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  Rinse and dry the fish fillets, separating the carcass with a knife from the spine and rib bones, pull out the smaller bones with tweezers. Cut the fish fillet into two or more pieces.
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  Mix ground black pepper with salt and sugar (or add any more ground spices to taste).
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  Line a container for salting fish with sterile gauze, folded in three layers.
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  Rub each piece of fish with the dry mixture.
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  Fold the grated fish piece to piece, as shown in the photo.
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  Wrap the fish with gauze on all sides - this will help draw out excess moisture from the fish, but will also prevent it from drying out. Soak the fish in cheesecloth on the kitchen table for 2-3 hours, and then put it in the refrigerator and cover with a lid on top.
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  On the second day, cut the red fish into thin slices and serve.

Bon Appetit!

A quick and delicious recipe for salted red fish with dill

Lightly salted red fish (salmon, salmon or trout) is well cooked with finely chopped fresh dill - this herb just goes well with delicate fish pulp! Optionally, vodka is added to this recipe to act as another additional preservative. Sprinkle the fish with ground coriander or red, white or black pepper, if desired. A delicious homemade mustard sauce can be served with the fish.

Ingredients:

• Salmon - 1 kg.
• Vodka - 2 tbsp. l.
• Sugar - 70 gr.
• Sea salt - 2.5 tbsp l.
• Ground black pepper - 1 tsp.
• Fresh chopped dill - to taste.

For the sauce:

• Vegetable oil - 150 ml.
• Fresh chopped dill - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Hot mustard - 2 tbsp l.
• Mustard beans - 1 tbsp l.
• Wine vinegar - 1 tbsp l.
• Ground white pepper to taste.
• Salt to taste.
• Cognac - 1 tsp optional.

Cooking process:

1. Pour the sugar, sea salt and pepper into a convenient bowl, finely chop the green young dill in the same bowl.
2. Separate the fish from the bones, so you get two fillets.
3. Rub the salting mixture on both sides and pour a little vodka on top. Under the lid, in a convenient container, salt the fish for a day, turning it over twice so that it is well salted. Keep the fish in the refrigerator all this time.
4. Prepare homemade mustard sauce for red fish by first mixing dill and powdered sugar, and then gradually add all of the indicated ingredients until the sauce acquires a uniform consistency. Let the sauce sit in the refrigerator for at least 3 hours, or better overnight, so that the flavors of all its ingredients are fully combined.
5. Before serving, cut the fish in portions, sprinkle with fresh dill and pour over the sauce.

Advice: Two tablespoons of whipped cream added to mustard sauce served with salted red fish will make it taste more delicate.

Bon Appetit!

A simple recipe for salting red fish with vodka

Vodka for salting red fish is good because it perfectly disinfects fish pulp from harmful bacteria and microbes, retains its shape and color, and also slightly thickens it. It is better not to use moonshine for salting fish, but 40% ethyl alcohol is fine, but the most common vodka without foreign tastes is best for this purpose.

Ingredients:

• Red fish - 1 kg.
• Salt - 2.5 tbsp l.
• Sugar - 1.5-2 tbsp. l.
• Vodka - 25-30 ml.

Cooking process:

1. Prepare red fish as well as salt, sugar and vodka.
2. Remove the bones from the fish, you only need the loin part. Mix salt and sugar.
3. Grate the fish fillet with this mixture.
4. Place the fillet in the salting tray, fill it with vodka on top and cover with a lid.
5. Salt fish fillets in the refrigerator for one to two days. The bravest ones can salt the fish in the evening, and in the morning they can already eat delicious sandwiches with lightly salted red fish.

Bon Appetit!

How to salt red fish with cognac at home?

Traditionally, red fish is salted with the addition of spirits in Scandinavian countries. Maybe because alcohol, along with salt and sugar, is another wonderful preservative and helps keep fish for several days without spoilage, even if there is no refrigerator. In addition, alcohol makes the fish pulp thicker and more elastic.

Ingredients:

• Fish fillet on the skin - 0.4 kg.
• Coarse sea salt - 2 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Cognac - 1-2 tbsp. l.

Cooking process:

1. Cut the red fish into fillets, separating the meat part from the bones.
2. Rub the fish fillet well with brandy, and then salt and sugar on each side (if desired, at the same stage, you can add any ground spices to the fish). Then put the fish in parchment in a container.
3. Place the fish in the refrigerator for a day.
4. Remove any remaining salt from the fillet before serving.
5. Serve the fish slices with lemon or sweet and sour cream sauce.

Bon Appetit!

A quick and delicious recipe for salted salmon with lemon

Lemon with its pleasant citrus aroma will make your red fish more tender, and its specific flavor will be less expressive. Also, fish fillets, thanks to lemon, will become softer, and the salting process will be a little faster. Lemon juice is an excellent preservative, so the fish will be preserved with it more reliably.

Ingredients:

• Fresh salmon - 500 gr.
• Lemon juice - 1.5-2 tbsp. l.
• Sugar - 2 tsp
• Salt - 2 tsp

Cooking process:

1. Buy boneless fish fillets or carve red fish yourself. Wash the fillets and blot excess moisture with a dry towel, after removing all bones with tweezers.
2. Prepare salt, sugar and lemon, mix salt and sugar.
3. Squeeze out the right amount of juice from the lemon and strain it from the pulp.
4. Rub the fillets with sugar and salt and brush with lemon juice on both sides.
5. Put the fish fillets in a bowl and tighten with cling film, and then send to the cold (refrigerator) for a day.In a day, turn the fillet a couple of times so that it is salted evenly.
6. Serve delicate red fish to the table.

Bon Appetit!

A simple and delicious recipe for salting red fish with vegetable oil

Salting a red fish at home with vegetable oil is a pleasure! The recipe is simple, it works for everyone and always. You can use it for salting any fish of the salmon family.

Ingredients:

• Red fish - 0.7 kg.
• Vegetable oil - 100 ml.
• Ground black pepper - to taste.
• Bay leaf to taste.
• Salt - 2 tbsp. l.
• Sugar - 1.5 tsp.

Cooking process:

1. If you have fresh red fish, it is best to salt it right away, but the frozen one will have to be kept in the refrigerator for 3-4 hours so that it thaws, but remains cold: it is easier to clean it and separate the fillet from the bones.
2. Cut the fish fillet into portions.
3. Make a marinade for fish by mixing salt, sugar, chopped bay leaves, and vegetable oil with ground black pepper.
4. Put fish pieces mixed with oil and spices in a glass jar.
5. Now the fish in a jar under the lid should be placed in the refrigerator for a day. Store it for no more than a week, but we are sure that such yummy will not last long with you!

Bon Appetit!

Salted red fish with honey for the festive table

Every housewife will be able to salt a red fish with honey, and your delicacy will be ready in a day. Incredibly delicious red fish with honey goes well with toast with butter, delicate curd cheese and herbs.

Ingredients:

• Fillet of red fish - 0.5 kg.
• Sea salt - 3 tbsp. l.
• Water - 300 ml.
• Honey - 1 tbsp. l.

Cooking process:

1. Make a marinade by dissolving salt and honey in warm, but not hot water (if you don't have sea salt, regular coarse salt will work as a substitute).
2. Pour the marinade into a container where the fish will be salted and marinated, and then immerse the boneless fillets in it. Let the marinated fish stand in the cold or in the refrigerator for one day.
3. The marinated fish must be turned over several times during the day so that it is evenly salted.
4. Serve the red fish to the table!

Bon Appetit!

Delicious and simple recipe for salted red fish with orange

Homemade salted red fish is delicious on sandwiches, and as an addition to all kinds of salads, and in the form of fish paste, for example. This time we suggest you salt the fillet of red fish with orange. Try this unusual combination of flavors, and suddenly you will like it!

Ingredients:

• Fillet of red fish - 0.5 kg.
• A mixture of ground peppers pepper - 1 tsp.
• Coriander beans - 1 tsp
• Coarse salt - 2 tbsp. l.
• Zest - from 1 orange.
• Sugar - 1 tbsp. l.

Cooking process:

1. In a bowl intended for pickling, combine salt, sugar and spices. Grain coriander and black pepper and grind these spices in a hand mill.
2. For salting, you do not need the orange itself, but its zest, which you need to grate on a fine grater and add to the spices.
3. Grate fish fillets with skin with spices on both sides and place to marinate on the skin.
4. The container in which your fish is salted and marinated at the same time must be tightly closed and left for a day. During this time, turn the fillet several times - this way it will be salted more evenly.
5. After a day or two, drain the marinade and rinse the fillets, then dry.
6. Peel the fish fillets.
7. Cut your delicious red fish into slices and place on sandwiches.

Bon Appetit!

Quick salting of red fish with onions and spices

Red fish salted with onions and spices is an excellent delicacy that is suitable not only for sandwiches, but also goes well with hot boiled and fried fries. Potatoes can be poured with oil, in which the fish was salted - it's so delicious that you can't drag it by the ears!

Ingredients:

• Fillet of red fish - 1 kg.
• Bulb onions - 2-3 pcs.
• Vegetable oil - 60–70 gr.
• Ground black pepper - to taste.
• Allspice peas - 5-6 pcs.
• Bay leaves - 2-3 pcs.
• Cloves 5-6 pcs.
• Sugar - 1 tbsp. l.
• Salt - 2 tbsp. l.

Cooking process:

1. Separate the red fish fillet from the bones and rinse under running water, then dry it a little with paper towels.
2. Separate the fillet from the skin. Cut the fish pulp into thin slices or cubes and place in a deep bowl.
3. Peel the onion from the husk, wash it, cut it into thin half rings or quarters of rings.
4. Put the onion on the fish. Put all the spices indicated in the recipe, as well as salt and sugar there. Use a large spoon to stir the contents of the bowl.
5. Fill the fillet with vegetable oil and mix, then press down the fish a little and tighten the bowl with plastic wrap, put it in the refrigerator.
6. If you salted such fish in the evening, you can eat it the next morning, but better - in a day.

Bon Appetit!

Salted red fish with peas and bay leaves

Red fish is delicious when salted with spices such as pepper and bay leaf. You can add any peppercorns you like best, but it goes especially well with red fish white peppercorns and allspice.

Ingredients:

• Red fish - 1.5 kg.
• Salt - 2-2.5 tbsp l.
• Sugar - 1-1.5 tbsp. l.
• A mixture of peppers to taste.
• Bay leaf to taste.

Cooking process:

1. If you are salting a whole red fish, rinse it first, then cut off the fins, head and tail. Then remove all the insides from the belly of the fish. To cut a fish fillet, it is best to use a large knife to cut the carcass along the back, starting from the tail. When you reach the spine, peel back the meat on the skin, trimming it along the ribs. Do the same with the other half of the fish.
2. Put fish bones and other trimmings in a plastic bag and freeze for fish soup.
3. Remove small bones with tweezers, do not cut off the skin, because thanks to it, the salted fish pulp remains juicy. A large fish carcass must be divided into parts, and a smaller fillet is easily salted and whole.
4. Prepare spices and salt; use regular coarse salt, without any additives. Rub the fish fillets with salt and sugar, then chopped spices (it is best to chop the peppercorns just before use, so its taste will be sharper and fresher).
5. Place the salted fish under pressure and let it stand for 2 hours at room temperature. Then remove the oppression and store the fish in the refrigerator, placing it in an enamel or plastic container.
6. After a while, the brine will stand out from the fish, you do not need to drain it. Such fish will be ready in 2 days, and you can store it for 7 days. Sprinkle fish fillets, cut into sandwiches, with lemon juice or olive oil before serving.

Bon Appetit!