How to salt red fish at home? As easy as pie!

Independent salting of any fish, includingred, - it's very simple. And even for a beginner mistress, the question of how to salt red fish at home is not difficult. The main thing - at the very beginning to decide and choose the way of salting: dry or marinade. For the first, you need salt, sugar, vodka and dill greens. Fish can take any - pink salmon or trout.

First you need to clean and separate the fish,namely, to cut off the tail and remove the head, cut the carcass along along the ridge. Then remove all the insides, the ridge itself and the small bones. The resulting fillets on the skin should be washed with cold water and thoroughly soaked with a towel. Next, put one part on a cotton cloth, drizzle with vodka and sprinkle with a mixture of salt and sugar in a 2: 1 ratio. The volume of the mixture depends on the size of the fish. The same procedure is carried out with the second part of the carcass. Then put them in salted parts together, putting a few sprigs of green dill inside. Wrapped in cotton cloth or towel and confidently sent to the refrigerator for a minimum of 12 hours.

If the use of vodka for any reasonis unacceptable, this can be avoided, since it is possible to salt red fish at home with no alcohol-containing components. In such a case, it is permissible to apply lemon juice, vinegar, or completely eliminate this component, but it is necessary to increase the duration of salting to 24 hours.

How to salt salmon at home? In the marinade! A half-kilogram piece of fish should be prepared with a brine: boil 0.2 liters of water, add salt and sugar (respectively, two and one tablespoons), add black peas and cloves - 5 pieces each. The resulting marinade must be cooled. Pour them fish and leave under the yoke for 10 hours, and then transfer to the refrigerator for a couple of days. The ratio of salt and sugar should be taken, for example, 1: 1, depending on personal taste preferences. In the marinade, you can add any spices - bay leaf, coriander. If you want to serve such a fish from the refrigerator directly on the festive table, then this is feasible, since it is possible to salt red fish at home not only with large chunks, but with fillet portions. And, in this form, the fish salted much faster.

If there is a desire to use a fish productas a snack, but as a main dish, then you will need salt, spices, foil and an oven. Cut the fish fillets, season with salt, season with spices, wrap in foil and boldly send to the oven (180⁰ C) for a maximum of 20 minutes, since it is delicious to cook red fish only if the temperature is not too long. Otherwise, it loses its juiciness, as well as all useful substances.

You can do otherwise: first give the fish to cover with a crusty crust, and only then cover it with foil and bring it to readiness. If in the foil to add chopped vegetables - onions, carrots, zucchini, then a full dish will be ready in just 20 minutes. Since salt red fish at home, as well as bake it - quickly and quite easily, you can safely conduct culinary experiments, based on traditional recipes.