Is it possible to freeze salted pink salmon? Salting pink salmon with salmon. Recipe for pickled pink salmon after freezing

11/27/2019 Category: Vegetables

Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will give them worthy competition. To stay within your budget and be sure of the quality of the saltiness, you can choose the fish and cook it yourself. How to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially frying, it will lose some of its nutritional value. To preserve the maximum amount of vitamins, it is better to bake or pickle it. Salting pink salmon is a quick way to prepare fish that will decorate the table and retain its taste and nutritional properties for a long time.

Choose a high-quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and intact fins. Frozen carcasses must have a certificate indicating the place of catch and expiration date, but the quality can be fully verified only after defrosting.
It is better not to buy ready-made pink salmon fillets, especially in unverified places, as unscrupulous sellers soak them in phosphates to increase weight and make them look more presentable.
It is better to defrost frozen fish on the bottom shelf of the refrigerator. Defrosting in water or water will damage the fibers and loss of nutrients.
For pickling, you will need glass, plastic or clay dishes. A metal container exposed to salt can ruin the taste and appearance of the fish.
The appearance of the product can be spoiled by iodized salt, so it is better to use regular rock salt.
Due to the delicate and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
If the fish has been salted too well and seems over-salted, you can fill it with chilled boiled water and leave for a few minutes.
Salted fish can be stored in the refrigerator for several days. For greater preservation, the pieces must be greased with vegetable oil.

How to deliciously salt pink salmon and how to cut it correctly?

Wash the fish and clean the scales.
Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. This “waste” will make a delicious fish soup.
Rip open the belly and remove the entrails.
If there is caviar in the belly, it can also be salted.
You can cut the fish into any pieces you want. Removing the skin or not is also at your discretion.

Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarsely ground salt. This way the fish will be salted quickly.

Ingredients:

pink salmon fillet – 1 kg;
salt – 4 tablespoons;
sugar and spices as desired.

How to pickle pink salmon at home?

Cut the prepared fish into large pieces and remove small bones.
Sprinkle the pieces with salt and place the salted meat next to each other.
Wrap the pieces in cotton cloth and put them in the refrigerator on a wooden board.
You can also place the fish wrapped in a cloth in a glass container and press it down with a jar of water or a saucepan.
During the night the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon to salmon

To make pink salmon fattier, the recipe uses vegetable oil. The fish prepared according to this simple recipe differs little from salmon.

pink salmon – 1 kg;
lemon juice – 1 tablespoon;
salt – 2 tablespoons;
bay leaf – 1 piece;
sugar – 1 tablespoon;
vegetable oil – 2 tablespoons;
peppercorns – 10-12 pieces.

How to salt pink salmon with butter?

Prepare the fillet, slice it thinly and place it in a salting container.
Add lemon juice to the fillet and stir.
Sprinkle pepper, sugar, salt and chopped bay leaf on top.
Place the fish in the refrigerator for 24 hours, pressing it down with pressure.
After a day, grease the pieces with oil and try.

In the marinade

An excellent option for preparing lightly salted pink salmon at home is to use a marinade.

pink salmon – 5 steaks;
sugar – 1 tablespoon;
water – 0.5 l;
salt – 2 tablespoons;
peppercorns – 5 pieces;
bay leaf – 4 pieces;
rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

Place the prepared steaks in a bowl and add spices.
To make the marinade, boil water, add salt and sugar, and cool to room temperature.
Pour the marinade over the fish so that it is completely submerged in water.
Close the container and put it in a cool place for one day.
Then remove pink salmon from the marinade and pour oil to soften.

After freezing, fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which certainly affected its quality. High-quality fish will not separate from the bones so easily, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

Prepare pink salmon for salting.
Mix sugar with salt and thoroughly coat the fish pieces with the mixture.
Place the fish in the refrigerator for 1 day.
A higher concentration of salt will salt the product stronger and faster. Finished fish can be stored for no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

pink salmon fillet – 1 kg;
orange - 2 pieces;
salt – 2 tablespoons;
dill - a bunch;
sugar – 1 tablespoon.

For the sauce:

honey – 20 g;
mustard – 20 g;
vinegar – 20 g;
rast. butter – 40 g.

To submit:

greenery;
olives;
lemon juice.

How to salt pink salmon with honey?

Prepare fish fillets and dry. Place in a suitable container with a lid, preferably glass or plastic.
Peel the orange and cut into rings.
Finely chop the dill.
Mix sugar and salt and grate the fish.
Sprinkle chopped dill on top and cover with orange slices.
Close the container and put it in a cool place for 1 day.
When the fish is salted, prepare the sauce. To do this, mix all these ingredients until smooth.
Cut the fish fillet into thin slices and place on a plate. Top with olives and herbs and sprinkle with lemon juice. Serve with honey mustard sauce.

To add piquancy and originality, the fish can be salted by adding coriander and mustard.

For the dish you will need:

pink salmon – 0.8-1 kg;
salt – 2 tablespoons;
mustard – 3 tablespoons;
vegetable oil – 20 g;
sugar – 2 tablespoons;
coriander – 1 teaspoon.

The video will show you how to salt pink salmon at home. The main actions are as follows.

Prepare pink salmon fillet.
Grind the coriander in a mortar and mix with sugar and salt.
Sprinkle the mixture over the fillets.
Mix mustard with oil.
Place one fillet in the container where the pink salmon will be salted and pour the sauce on top. Then put the second one and pour in the remaining sauce.
Close tightly and put in the refrigerator. After 6-8 hours, remove the fillets and swap places. Leave for another 10-12 hours.
When the fillet is ready, pat it dry with a paper towel and cut into pieces.

Salted pink salmon snacks

The question of how to salt pink salmon at home has been sorted out. Now let's look at recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.

Appetizer with cheese

An excellent replacement for already boring sandwiches. You will need the following products:

salted pink salmon – 200 g;
mayonnaise – 2 tablespoons;
greenery;
hard cheese – 100 g;
boiled egg - 1 piece.

The step-by-step preparation is as follows.

Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
Cut the fish into thin strips.
Place the filling in the center of the strip and roll it into a roll.
Place an olive, a roll, and then another olive on a skewer so that the rolls do not unwind.
Place lettuce leaves and skewers on a plate and serve.

Lavash snack

This appetizer is quite easy to prepare, but looks festive, elegant and will decorate the table. To prepare, in addition to fish, you will need lavash, creamy soft cheese, dill, and mayonnaise.

The preparation is like this.

Cut the fish into thin pieces.
Finely chop the dill.
Grease the pita bread with cream cheese, mayonnaise, sprinkle with dill.
Arrange the pink salmon pieces and roll into rolls.
Place the finished rolls in the freezer for 15-20 minutes.
Cut the rolls into small pieces.

For this snack, you can use tartlets purchased at the store or prepared yourself. To make the appetizer look impressive and appetizing, you can decorate it with olives, herbs and red caviar.

salted pink salmon – 200 g;
cucumber – 1 medium size;
mayonnaise or cream cheese – 80 g;
mustard – 1 teaspoon;
sour cream – 1 tablespoon;
greenery.

The cooking principle is quite simple.

Cut the salted pink salmon into small pieces.
Peel the cucumber and cut into cubes the same size as the fish.
For the sauce, mix sour cream, mustard, mayonnaise.
Mix chopped pink salmon and cucumber with sauce.
If pink salmon is lightly salted at home, add a little salt to taste.
Fill the tartlets with the prepared mixture.
Decorate the tartlets with sprigs of herbs and place on a plate.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced housewife it will become a real culinary masterpiece. Especially if you salt it correctly.

People living far from sea coasts buy only frozen fish. Salted pink salmon is considered a delicacy. But this useful fish exists.

Pink salmon meat is elastic and rich in protein. Because of the special color of its flesh, the fish was also nicknamed “pink salmon.” The abundance of healing fatty acids makes pink salmon one of the healthiest fish products.

How to store red fish after salting at home: can it be frozen?

Salted red fish is an excellent appetizer that is often enjoyed at the holiday table. It goes well with white bread and butter or becomes an ingredient in many salads. But after salting, a logical question arises: how to store salted red fish at home?

All the rules and secrets of storing red fish are in our article.

The benefits of salted red fish

Red fish is salted to maximize its shelf life.

The product is highly valued due to its large number of useful substances. Red fish contains vitamins B, D, E, calcium, phosphorus, magnesium, as well as healthy proteins, fats, carbohydrates and amino acids that are vital for the human body.

Doctors around the world advise including this product in your diet, and here's why:

Fish oil strengthens the skeletal system and prevents rickets in children during cold periods, which occurs due to a lack of vitamin D.
Fatty acids lower blood cholesterol levels, relieve stress on the cardiovascular system, and help cope with depression.
Melatonin has a beneficial effect on sleep and helps cells recover.
Vitamins strengthen the immune system, improve the digestive system and liver function, removing harmful substances and toxins from it.
B6 helps with problems with the reproductive system, improves hormonal processes and fights infertility.
E slows down the aging process and improves the condition of skin, hair and nails.
Vitamin A normalizes the functioning of the visual system.
B12 replenishes the lack of hemoglobin in the blood and improves blood circulation.

How to store red fish after salting at home

Salted fish is a perishable product. The storage location is chosen to be cold and dark. Check the fish every 2-3 days.

If you find signs of spoilage, do not eat it:

Sticky coating on the skin. Rinse it off with brine and eat the fish immediately. The next day it will be irrevocably damaged.
Loss of density and elasticity. Press the product with your finger: if the resulting dent does not straighten out, the fish has spoiled and should not be eaten.

Non-refrigerated storage method

If it is not possible to place salted fish in the refrigerator, find the darkest and driest place in the house with a temperature of up to +10°C. If it exceeds the specified values, the product will begin to deteriorate after about 2 hours.

Cold storage

Wrap the product in cotton cloth or paper, then immediately put it in the refrigerator. Store it at a temperature of +2...+4°C for no more than 5 days.

Soak a piece of cloth in table vinegar, wrap the fish, put it in a plastic bag and put it in the refrigerator. This way it will last no more than 10 days.

Another way is to leave the product in brine:

lightly salted can be stored in the refrigerator for about 6 days;
medium salted - 2 weeks;
in a concentrated saline solution - a month.

If you are preparing a delicacy for a specific event, calculate the time in advance and choose a pickling method that allows it to be stored for the longest possible time.

Advice. Do not leave fish near other foods, especially eggs or vegetables. Bacteria form on them, which will lead to spoilage of the product if they lie nearby.

If the fish is purchased in a store in vacuum packaging, its shelf life is much longer:

in the refrigerator at temperatures up to +6°C - 1 month;
in the freezer at temperatures down to -8°C - 1.5 months.

After opening the vacuum packaging, consume the product within 24 hours.

Freezer storage

The freezer is the optimal place for long-term storage of red fish. To freeze salted salmon or trout, follow a few simple recommendations:

Cut the fish into large pieces and pat them well with a paper towel or cloth. Rub until they are completely dry.
Wrap the pieces in cling film, then place in a plastic bag.
Remove excess air from the bag and seal tightly.
Place the pieces in the freezer on one shelf. Then the odors will not mix during storage.

You can leave fish in the freezer for six months, but the sooner you take it out, the juicier, fresher and tastier it will be after defrosting.

Advice. Do not freeze salted fish with white meat (mackerel, herring). After defrosting, it loses its taste and density.

Thaw salted fish gradually. To begin, place the product from the freezer into the refrigerator for approximately 4 hours. Then it defrosts at room temperature. If you follow these rules, the fish will retain its structure, rich taste and color.

Herring storage

Herring is best stored in the brine in which it was cooked. If you make a regular salt solution and place fish in it, its taste will not be as rich.

If there is no brine left, wrap the finished herring in thick paper and put it in the refrigerator. Store it for no more than a week. After this period, the product will most likely spoil.

Shelf life

If you want to preserve lightly salted salmon, salted trout, herring or mackerel for as long as possible, maintain the correct temperature.

In the refrigerator at a temperature of about +4°C:

Medium-salted herring can be stored for no longer than 2 weeks;
fatty mackerel - up to 10 days;
lightly salted salmon - no longer than 3 days;
lightly salted salmon in vacuum packaging - no more than 30 days;
lightly salted fish of other types - up to 5 days;
medium-salted and marinated seafood - no longer than 2 weeks.

If you follow these storage rules, the delicacy will delight you with its rich taste and delicate texture.

Note. If you have any doubts about the correct temperature conditions when storing salted fish, do not take risks. Seafood poisoning is dangerous to health. It’s better to play it safe and cook the salted fish again, observing the temperature conditions during storage.

How to salt red fish at home

Here's how to salt your own fish:

Choose the right fish - trout, salmon, sockeye salmon, pink salmon or chum salmon are best.
Open the abdominal cavity and gut it well, remove the head and cut off the tail and fins.
Remove all scales and rinse the fish well in cold water.
Make a cut along the ridge. Carefully separate it from the meat and remove all excess bones.
Remove all films from the inside.
Prepare 1 tbsp. l. sugar and 2 tbsp. l. salt per 1 kg of product.
Mix salt and sugar together and season the fish well with this mixture.
Place the fish in a deep bowl, skin side up, and cover tightly with a lid or cling film.
Add your favorite seasonings or herbs if desired.

After some time, the pickling will begin to release juice. It will be ready in 2-3 days.

Advice. If you don’t want to bother with cutting up a whole fish, buy a ready-made fillet or piece right away. It will cost more, but will save a lot of time.

https://www.youtube.com/watch?v=gxsCO_2n5iY

It will be ready in 10 hours, but it is better to leave it for 2-3 days - it will be salted better and will have a brighter taste. To finish the salting process, simply drain the water in which the fish was lying.

A few tips for the holiday table

A few tips for housewives on how to present this delicacy prepared with their own hands:

Self-catering snack. Beautifully arrange thinly sliced pieces of red fish on a platter and garnish with herbs to taste.
Filling for pancakes. Coat them with cream cheese on the inside, add pieces of fish, and add a little herbs to taste.
Bruschetta with salted salmon. Fry slices of white bread in butter, place thinly sliced avocado and salmon slices on top.

Conclusion

Home-salted fish is an incredibly tasty delicacy. It does not require any special skills or experience to prepare it. To preserve the freshness and taste of salted fish, it is enough to follow the rules for storing it, and then it will bring great benefits to the body.

Source: https://rem.ninja/kuhnya/hranenie/krasnoy-ryby-doma-posle-zasolki.html

How to pickle pink salmon tasty and quickly

The texture of pink salmon meat is both tender and elastic. It absorbs salt very quickly. it takes a little more than a day. You can start processing pink salmon immediately after defrosting the carcasses.

It is better to buy fish freed from entrails and heads. The purer the color of the pink belly of pink salmon and the straighter the tail, the fresher the fish.

Interesting fact: 85 g of lightly salted pink salmon contains 10 g of healthy fish oil

Secrets of taste

It is a little bitter, and this property must be taken into account when pickling at home. Salt will eliminate the bitterness, and sugar and herbs will add piquancy to the fish.

Pink salmon is combined with the following seasonings:

dill;
parsley;
black pepper;
white pepper;
peppercorns;
rosemary;
mustard;
garlic;
Bay leaf.

Experienced home cooks know several secrets of salting pink salmon:

sugar added to the brine adds piquancy to the taste;
for oil brine it is better to use regular vegetable oil;
Pink salmon secretes the juice needed for pickling best when loaded;
powdered sugar gives the brine a more delicate taste than granulated sugar;
for salting pink salmon, you can only use rock or sea salt;
Salting the top can only be done in glass, plastic or ceramic containers.

Important: 100 g of salted pink salmon is only 160 calories. A 100-gram piece of fish contains 19% pure vitamin A.

How to properly prepare pink salmon for salting

Frozen fish should thaw naturally - on the bottom shelf of the refrigerator. You can free the fish carcass from the skin, although many recipes allow salting with the skin.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It is a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear.
Read the relevant guides for a specific type of gear on the pages of my website.
Pheromone
-based lures .

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.
Since salted pink salmon is used as a delicacy, the head, bones and fins must be removed. Pickle the clean pulp. If you split the fish in half and remove the backbone, you will get two fillets. Some recipes call for small slices of pink salmon.

Cooking technology

There are several methods for salting fish.

You can cook pink salmon at home:

lightly salted. With this method, pink salmon are kept for a short time in an aqueous salt solution;
spicy salting. Various spices and aromatic herbs are added to the fish processing solution;
dry pickling. Pink salmon is treated with salt (sometimes salt with sugar), without liquid;
salted in oil. Brine for pink salmon is prepared using vegetable oil.

How to store lightly salted salmon in the refrigerator, can it be frozen in the freezer?

Red fish, in particular salmon, is very beneficial for the human body. Everyone knows that this product is an essential source of fatty acids. At the same time, benefits can only be derived from high-quality products stored in accordance with standards.

Shelf life varies depending on the processing method and the type of red fish.

How is lightly salted salmon or other red fish stored? Can a salted product be frozen and how long can seafood be stored in vacuum packaging? Accurate and succinct answers to all the questions listed are further in the article.

How to choose red fish

On the shelves of shops and markets you can find red fish in the following form:

fresh or chilled;
pickled;
salted or lightly salted;
frozen;
smoked.

When purchasing and choosing fresh fish for salting at home, you need to follow the basic rules:

her eyes should be transparent;
skin and scales – shiny;
the carcass itself has a pleasant, faint odor;
gills – bright;
when pressing on the carcass, the skin and flesh are elastic and quickly restored;
A cut of high-quality red fish should have white veins.

Attention! The main criterion for choosing fresh products is the gills. If they are white, brown or green, you should avoid purchasing them.

When purchasing in vacuum packaging, you should carefully inspect its integrity. Do not purchase the product if the packaging material is damaged or severely wrinkled. If there is liquid inside the package, the technology for preparing the product is most likely broken. Steaks, fillets and cut fish or mosaics are sold in a vacuum.

It is better to avoid purchasing the last two options, despite all the ease of use. It is impossible to assess the quality of a product by looking at its appearance; it is also difficult to understand what kind of fish is contained inside.

Unscrupulous manufacturers sometimes use coloring compounds to turn less valuable white fish into red ones.

General shelf life

High-quality factory-salted red fish can successfully retain its quality if stored in airtight packaging for 45 days. In this case, the temperature regime must be observed - 8-4 degrees, this condition indicates that the product is stored in the refrigerator.

After opening the package and breaking its seal, the product must be consumed within 1 day. This time it should be in the refrigerator.

The same storage conditions must be observed for salads, as well as other dishes that contain salted pink salmon, trout or salmon.

After a day, it undergoes irreversible oxidative reactions, the process of its decomposition starts and it becomes dangerous to the human body.

Fresh fish salted at home can be stored for a long time when kept in a salt solution. The shelf life of lightly salted salmon in the refrigerator (and other red fish) is about 1 week, but the exact norms vary depending on the concentration of the preservative in the brine.

Salting level	Recommended storage period
Strong	About 30 days
Average	2 weeks
Weak	1 Week

It must be taken into account that the solution of the required concentration must be prepared immediately. It is unacceptable to increase the salt content in the liquid during storage. This may cause food poisoning.

Fresh fish, salted with the addition of vegetable oil, can retain its taste and beneficial properties for a month. It is not recommended to keep salted products at room temperature for more than 2 hours. It quickly loses its freshness.

By freezing in the freezer, the shelf life of the product can be significantly increased, to a maximum of 6 months, but this method is used only in extreme cases when it is impossible to consume the entire volume of fish. After defrosting, the products lose the bulk of nutrients and vitamins and are inferior in taste to fresh ones.

Shelf life of salmon

Salmon is a commercial ocean and lake fish, reaching 1.5 meters in length. It is valued for its excellent taste and healthy characteristics; it is consumed not only salted, but also baked or boiled. Salted salmon is a delicacy; many housewives cook it at home. This condition allows you to ensure the required degree and accurately know the production and shelf life.

Chilled

Chilled salmon can be kept in the refrigerator at a temperature of no more than 4 degrees for no more than 2 days. These terms apply to any part of the fish. Before storing the product, you need to prepare it:

remove the skin and scales;
rinse under running cold water;
dry with paper towels;
wrap with cling film with holes made;
place in the refrigerator in a closed container.

It should be taken into account that fish emits an intense odor, which can spoil the taste of nearby products, so the effectiveness of this method is questionable. It is better to cook salmon immediately and store it in a form suitable for consumption.

Attention! If fresh salmon without salting needs to be stored for more than 2 days, it should be frozen.

Frozen

Freezing salmon is the best solution if the fish needs to be preserved for a long time. At temperatures from -18 degrees, fish retains its properties for more than 6 months, but you must follow these rules:

Only fresh product is frozen;
It is better to cut the carcass into pieces of the required size immediately;
Each piece is wrapped in cling film, and only after that it is sent to the freezer.

It is better to use sealed bags or other containers for storage. It should be taken into account that the product may cause odor to spread throughout the freezer, so it must be kept separate from meat and vegetables.

It is not recommended to freeze salted and smoked products, because after thawing they lose their taste. If this condition is necessary, the product is also divided into pieces for portion freezing. Defrosting of fish is ensured in the refrigerator, because a sharp temperature change can cause a change in the structure of the product. It is also acceptable to place the carcass in ice water.

How to store salted and lightly salted salmon at home

Salting is the most common and profitable method of processing salmon before eating it. Salting fish is quite simple, because it does not absorb excess salt, so it is almost impossible to over-salt it. After salting, it is recommended to keep the product on the coldest shelf of the refrigerator; there is no need to pour out the brine if you plan to store the product for a long time.

There are methods for storing salted red fish without refrigeration, but in this case, to prepare the product for consumption, you need to use the dry method.

The fish is sprinkled with coarse salt and left at room temperature for a day, and then wrapped in cling film, placed in a glass or porcelain container and covered with a lid.

If the fish is salted enough, it will retain its quality for 1 week.

Features of salmon storage

Salmon, like any other fish, is recommended to be stored in the refrigerator. In compliance with basic norms and rules. Fish should be placed on the coolest shelves. In an airtight container. The product is not stored open; upon contact with oxygen, it quickly weathers, loses its beneficial properties and becomes unusable.

It is worth paying attention to the basic rules for storing it:

if the fish is vacuum-packed, it must be opened immediately before consumption;
chilled fish can be stored in the refrigerator for 2 days; if longer periods are needed, it is put in the freezer;
Only high-quality products that have no signs of spoilage are subjected to freezing;
Chilled and salted fish should be wrapped in food foil before storing in the refrigerator.

After defrosting, the fish should be sprinkled with fresh lemon juice to restore its freshness. In small quantities, this product will not affect the taste. It is prohibited to store fresh and cooked fish nearby in the refrigerator. Re-freezing is not recommended.

Attention! If the fish has been frozen, it should be cooked immediately after defrosting. It should not be placed in the refrigerator or stored at room temperature.

Optimal storage times apply to salmon and trout:

vacuum packaging – up to one and a half months from the date of manufacture;
self-salting product – about 1 month;
frozen carcass or fillet – no more than 6 months;
lightly salted or salted salmon, bought in a store - 5-6 days.

It should be borne in mind that the described periods given for salted fish purchased in a store are relative. It is advisable to eat the product immediately after purchase; you should not purchase large portions, because it is unknown how it was stored and transported before sale.

How to extend the shelf life of a product

It is recommended to store trout or other red fish salted at home in compliance with the rules. A step-by-step recipe will help:

The fish is peeled after salting. Only the pulp is sent to the storage container.
For long-term storage, sealed containers made of the following materials are suitable: glass, plastic, porcelain.
The fish is filled with vegetable oil and food flavorings are added, for example: pepper or bay leaf.
The jar is closed and sent to the refrigerator. Storage duration is no more than 30 days, provided that the fish is well salted.

Using the described method, you can extend the shelf life of any red fish, not just trout. Also useful advice: if you need to extend the shelf life of fish by 1-2 days, the product should be placed in a container and wrapped in a towel soaked in a solution of water and table vinegar. The fish is simply placed in the refrigerator; there is no need to cover the container with a lid.

Is it possible to freeze salted red fish?

You can freeze salted red fish, but then you need to defrost it gradually, otherwise the product will take on a mushy consistency and will be unpleasant in appearance. If defrosted incorrectly, the meat falls apart.

The list of basic recommendations to ensure successful freezing includes:

Before freezing, the fish is rubbed with additional spices, wrapped in natural fabric and placed in a bag. In this form, the product is sent to the refrigerator for a day, and then the fabric is removed; it is only needed to remove excess moisture. The piece of red fish is put back into the bag and sent to the freezer.
Frozen fish will retain its texture well if cooled in several stages. First, the fish is placed in the refrigerator for a day, and then sent to the freezer, pre-packed in a sealed bag.
Cut up red fish in vacuum packaging can simply be sent to the freezer without any special preparatory measures.

The housewife must remember that frozen salted fish can be stored in the freezer for no more than 3 months. The product must be defrosted gradually by moving it from the freezer compartment to the refrigerator. It is unacceptable to place the product package in water because the fish loses its consistency and taste. Correct restoration of the structure can be ensured even at room temperature.

Results

Red fish is a delicious product, during storage of which basic conditions must be observed, otherwise it will lose its benefits and may harm the consumer’s body. Shelf life for trout, salmon and salmon are relatively the same. Salted fish can be frozen, but this must be done in compliance with the basic rules for storing the product.

The most dangerous thing is non-compliance with the rules ensuring the storage of the product. Fish is a rather dangerous product that quickly becomes unusable. 2 hours after storage at room temperature, the processes of rotting and bacterial growth begin. Its consumption is dangerous due to food poisoning. That is why it is extremely important to know and follow the basic recommendations.

: shelf-stable lightly salted salmon

Sources:

https://vdomeeda.ru/kak-xranit/solenuyu-semgu.html

How to store salmon

Period and conditions for storing salmon in the refrigerator and freezer

How to store salted red fish

https://sroki.net/srok-hraneniya-semgi/

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Source: https://holodilnik1.ru/zamorozka-i-hranenie/zamorozka-i-hranenie-ovoshhej-i-fruktov/slabosolenaja-semga/

Basic ways to salt fish at home

There are two main ways of salting fish: dry and in marinade. The first involves rubbing fish fillets with a salt-based mixture, the second involves placing pieces of fish in the marinade for a certain time.

You can salt both fresh and frozen fish. Moreover, in the second case, as a rule, it is not recommended to defrost it first. Although there is no consensus among home cooks on this matter.

Almost any fish can be salted. However, most often at home, herring, mackerel, horse mackerel, pink salmon, chum salmon, trout are salted, and, a little less often, salmon and other fish.

We suggest you familiarize yourself with the main methods of salting fish at home in more detail.

Salting frozen fish

In order to salt frozen fish, you must first cut it: you only need fillet. For varieties of fish with tender flesh, the fillet is left with the skin, while for hake, horse mackerel and other fish with dense flesh, the fillet is taken without the skin. River fish are usually not suitable for this.

The prepared fillet is coated with olive oil, sprinkled with onion rings and thin cloves of garlic and placed in the refrigerator for a day, after which it is considered ready. For a kilogram of fillet you will need two to three onions and two cloves of garlic, as well as a tablespoon of oil.

For those who are confused by the lack of salt in the recipe, you can offer another, more common recipe.

Ingredients required:

fish fillet - kilogram,
coarse salt - 2 tablespoons,
granulated sugar - half a teaspoon,
olive oil – a tablespoon.

Coat fish fillets (frozen) with a thin layer of olive oil and let sit for at least 10 minutes.
Mix coarse salt (fine salt is not suitable for salting fish) and sugar.
Coat each piece of fish flesh with the mixture.
Place in a plate, cover with another slightly smaller plate, place a container of water on top to create a slight pressure.
Place the fish in the refrigerator for a day. Within a day it can be used to make sandwiches by cutting it into thin slices.

Dry salting of red fish

Ingredients required:

red fish (fillet) – kilogram,
coarse salt - 2 tablespoons,
granulated sugar - a tablespoon,
dill - to taste,
ground pepper - optional.

Prepare the fillet.
Mix salt and sugar and rub each piece with them.
Place half of the fish in a single layer on the parchment.
Sprinkle, if desired, with a small amount of pepper, and place sprigs of dill on top.
Place the remaining fillet in a second layer.
Cover with parchment.
Wrap everything together in baking paper and put it in a cool place (for example, in the refrigerator). The fish should be salted under slight pressure.
You can serve red fish salted in this way the very next day.

Storage

Experienced fishermen claim that as it is stored, dried fish matures and only gets better.

Where to store:

Suspended in a cold and drafty place, in a bag made of natural fabric.
Placed in a basket of willow branches with a lid. Such a basket should be placed in a drafty place in a shaded and cool place (not in the sun).
In the kitchen cabinet - securely and tightly wrapped in polyethylene, parchment, cling foil or film.

There is nothing complicated in preparing dried fish; both experienced fishermen and beginners can easily cope with it. It’s safe to say that even beginners will succeed in making dried fish the first time. You can always treat your family and friends to this delicacy, because when prepared with your own hands, it will be much tastier than store-bought.

agronomu.com

Dry strips of herring

Ingredients required:

herring - one kilogram,
salt – two tablespoons (with a little heap),
dill seeds - teaspoon,
coriander - half a teaspoon,
allspice peas – 5 pieces.

Place equal-sized herring carcasses (uncut, with skin intact) into an enamel container.
Sprinkle salt, dill, coriander on top, add pepper, roll the fish in salt and spices on all sides.
Place in the cold (optimal temperature is about zero degrees).
Salting time depends on the size of the fish: large ones take longer to salt. Usually three to four days are enough. You can salt mackerel in the same way, but it will take more time for it to be salted.

Salty fish

Salted red fish can be stored at home much longer than fresh fish. Thus, lightly salted fish remains tasty and healthy for 3 days, salted in a vacuum - about 25–30 days (the exact dates will be indicated on the package). Heavily salted fish will last in the refrigerator for a month.

In order to extend the shelf life of finished salted fish, you can fill it with vegetable oil. In this form, it will remain fresh for up to 3 months if the temperature is maintained.

If you wish, you can salt the fish yourself. Salmon, trout, pink salmon and sockeye salmon are better suited for salting. Cut the fish and pat the fillets dry with a paper towel. Cut the pulp into portions and place them in a deep bowl. Sprinkle the fish with salt (at the rate of 1 tsp.

salt per 0.5 kg of product) and sugar (to taste), add a little soy sauce, allspice and a couple of bay leaves. Place the workpiece under the press and leave it like this for about 2 hours at room temperature.

Homemade salted fish can be stored in the refrigerator for 25 days.

Pickling herring in marinade

Ingredients required:

herring (uncut) – kilogram,
vinegar - half a glass,
water - two glasses,
onions - a couple of heads,
salt - a tablespoon.

Clean the herring from the insides, cut into pieces, cut each piece in half. If you’re not too lazy, you can pre-seed the herring – this will make it much more enjoyable to eat.
Prepare the brine by combining water, vinegar and salt and bringing to a boil.
Cut the onion into thin rings or half rings.
Place the herring pieces in a ceramic container (a plate will do), place the onion on top, pour the marinade over everything and place in a cool place. In two days the herring is ready.

We recommend reading: Storing Tomatoes in a Vacuum in Jars

Salting river fish

River fish is usually salted dry. It is usually first gutted and the gills are removed. Small fish do not need to be gutted.

The second stage is to sprinkle the fish on all sides with salt. Salt is poured inside too. Then they are laid out in layers in an enamel pan or basin, sprinkling each layer with salt. Usually, five kilograms of fish require almost a kilogram of salt. It usually takes two weeks for the fish to be salted. A small fish will be salted twice as fast. Salted river fish can be stored all winter.

Source: https://luojatar.ru/eda/mozhno-li-solit-razmorozhennuyu-rybu.html

Recipe for pickled pink salmon after freezing

The texture of pink salmon deteriorates when frozen. Ice particles appear in the tissues of the fish, which loosen the product. When preparing thawed pink salmon for salting, you need to carefully look at the bones.

If the spine moves away from the flesh too quickly, it means the fish has been defrosted and frozen several times. This product is not suitable for pickling. If the meat of thawed pink salmon is elastic, you can start salting.

Note: the larger the fish, the meatier the fillet, and the easier it is to salt it.

The canonical recipe for salted pink salmon involves processing the fillet with a sugar-salt mixture. You need twice as much salt as sugar. The mixture is rubbed into the pink salmon slices from all sides.

The fish is kept in the refrigerator, covered, in an enamel or glass container for 24 hours. If you need to speed up the salting process, you can slightly increase the proportion of sugar. But fish processed in this way does not last long.

Recipe for dry salted pink salmon

The simplest brining method requires only fish and salt. A ceramic or glass bowl is filled with salt to a depth of 1 cm. Slices of fillet are placed on the salt, skin side down. The top of the fish is also sprinkled with salt. It is best to achieve salting in the refrigerator.

There are options:

cover the fish with a lid;
put a load heavier than the carcass itself;
Place cling film on the salted fillet.

Regular home pickling requires 1 day. This technology underlies all recipes for pickling pink salmon.

The Japanese version of salting, which uses only pink salmon and salt, involves the use of sea salt.

The cooking procedure is as follows:

Dry large pieces of skinless fillet with a paper towel;
the fish is sprinkled on all sides with sea salt and wrapped in paper towels in 3-4 layers;
the wrapped fillet is placed in a sieve, which is placed on a plate;
The entire structure is kept in the refrigerator for 1 day.

In Japan, they believe that this method of salting gives pink salmon a more beautiful, pink-orange color.

Note: the longer pink salmon is salted, the more intense the salty taste will be. You cannot leave fish salted for longer than 3 days.

Dry pickles with sugar and spices

There are many ways to salt pink salmon with spices. The basic basis of most recipes is the following algorithm of actions:

remove the backbone and bones from the fish;
divide the fillet in half;
Spread the pieces on all sides with a mixture of salt, black pepper, sugar, finely chopped dill and parsley. Place 3 bay leaves between two pieces.
pour lemon juice over it;
put one piece on top of another;
keep for 1-2 days in the refrigerator;
Clean the prepared pink salmon from any remaining salt and spices.

With the holidays approaching, you always want to treat yourself and your loved ones to something delicious. And one of the options for a delicious holiday snack can be salted red fish. Buying it now is not difficult: in most supermarkets the selection is quite impressive. Salmon, trout, pink salmon, chum salmon are sold by weight and in vacuum packages, in the form of slices, fillets or whole carcass. There are a huge number of options to choose from. And the main thing here is to do it right. Let's talk today about how to choose the right salted red fish, whether it is possible to salt it at home and how to store salted trout, salmon or pink salmon so as not to get food poisoning.

The benefits of red fish are beyond doubt. This food product is rich in omega-3 acid, which helps reduce stress, improve mood, increase vascular elasticity and improve blood circulation. Salmon contains a huge amount of vitamins, including vitamins A, B, and PP. When eating red fish, the body's metabolism is restored, muscle tissue is strengthened and inflammation in arthritis is relieved.

The most beneficial substances are found in fresh red fish. Freezing and heat treatment destroys quite a large part of them, but salting, on the contrary, helps preserve maximum nutritional value.

How long can you store salmon and how to store it in the refrigerator and freezer?

Salmon is a commercial salmon fish (ocean and lake), which can reach a length of 1.5 meters. It is valued for its excellent taste and healthy qualities. And it is used not only boiled or baked, but also salted.

Salted salmon is considered a delicacy. Some housewives, in order to save money, salt this fish on their own, so as not to overpay for a ready-made product. But due to the large size of salmon, the question often arises of how to store salmon at home.

Answers to this and other questions can be found in this article.

How to choose

You can find salmon in different forms on store shelves. It happens:

lightly salted;
salty;
smoked;
fresh;
frozen;
chilled;
pickled.

Each species has its own characteristics, but there are general rules that you need to remember when buying this fish.

When choosing a fresh carcass, look at the eyes. In fresh fish they are transparent.

The skin of good quality salmon is shiny and the meat is dense. The smell is pleasant, fresh, and the gills are bright red. White, gray, green - indicators of staleness of the product.

When pressing on the fish, there should be no hole left on it. If the carcass is fresh, its structure is dense and elastic.
A cut of high-quality salmon has light-colored veins.
The product placed in vacuum packaging must not be in liquid. When it is present, there were violations of production technology.
The delicate pink color of the salmon cut is an indicator of its quality. Brighter colors may indicate the presence of dyes or a stale product.
In a vacuum, they mainly sell belly, steak, fillet, and sliced meats.

Sliced fish should not be purchased for several reasons. Firstly, no one will be able to determine its degree of freshness by appearance, and secondly, it will be impossible to understand what kind of fish these pieces are from. In addition, unscrupulous manufacturers often use substances that are harmful to health, such as benzoic acid, as preservatives.

Refrigerated storage

Salmon purchased in vacuum packaging can be kept in the refrigerator for 30 - 45 days. And if the package has already been opened, even if stored on a refrigerator shelf, the product will need to be consumed within 24 hours.

The shelf life of salmon in brine is longer, but it will depend on the degree of salting.

Lightly salted fish can be stored in a cold place for 6 days,
medium salted – up to 2 weeks,
and in brine with a high concentration of salt - up to 30 days.

To extend the refrigerated storage time, the fish fillet is peeled, placed in a glass or ceramic container, filled to the top with sunflower oil with spices (optional) and stored at 0 ° C - + 6 ° C. Store salmon in this form. possible within 3 months.

The shelf life of chilled salted salmon is shorter than when frozen. Therefore, for longer-term preservation, it is placed in the freezer.

Frozen storage

store salmon in the freezer at -18 ° C for up to six months.

Freezing and storing salmon in the freezer must follow certain rules:

Only absolutely fresh fish is frozen;
the carcass is first divided into small pieces;
parts of the fish are wrapped in film, and then placed in bags and sealed tightly.

There is also a way to store salmon in an ice crust. To do this, chilled fish is dipped in water and frozen until a crust of ice forms on its surface. Then it is dipped into water again and frozen. This procedure is repeated until the fish is encased in a dense ice crust, after which it is placed in a bag and placed in the freezer.

You need to defrost fish in the refrigerator. If this is not possible, gradual defrosting in ice water is allowed.

Lightly salted, salted and smoked fish are also frozen, divided into portions.

Storing salted and lightly salted salmon

Salting salmon is the most common way to process it. Even a very large amount of salt cannot spoil it. This fish (like lard) absorbs only the required amount.

You can store salted salmon on the refrigerator shelf in a container with brine, as well as on the loggia at +2°C (not higher).
Lightly salted fish is kept refrigerated (possibly without brine).

Before storing salted salmon without refrigeration, it is peeled, divided into small parts, placed in a glass (ceramic) container, tightly closed with a plastic lid and wrapped in film. In such conditions, lightly salted salmon can be stored without refrigeration for up to 10 days.

Storage	Shelf life
At room temperature	no more than 5 hours
In a refrigerator	7-10 days
In the freezer	3-4 months

If the packaging is not damaged, lightly salted and salted fish in a vacuum can remain fresh for up to 60 days.

The shelf life of salmon in the freezer will extend up to several months if it is kept at a temperature of -18°C (not higher).

After opening the package, the shelf life of salmon is 24 hours.

Depending on the temperature conditions, the shelf life of this product in a vacuum may vary:

3 days – in the refrigerator, in homemade packaging;
30 days – at 0°С -2°С;
45 days – at -8°С –4°С.

These indicators refer to the total shelf life of salmon from the moment it is packaged, not purchased. Thus, fish packaged 10 days ago, based on storage conditions, can remain fresh for 20 to 25 days.

Source: https://kakxranit.ru/produkti/kak-xranit-semgu.html

Types of red fish

There are many types of red fish that are popular among gourmets. Let's look at the main ones.

The most popular is salmon. It is quite large in size, which is why it is so valued. Its meat is quite fatty and has a pink color with lightish veins.
Trout looks little different from salmon, but its meat is less fatty. This fish goes well with most heavy foods.
Pink salmon has soft pink flesh that is much lighter than that of salmon and trout. This is a very low-fat fish, which is very good to use for salting at home.
Sockeye salmon also has red flesh, but it is much brighter and richer than that of other fish of the salmon family. This fish tastes very tender and juicy. It goes well with products that cannot overpower its specific taste.

Each type of red fish is perfect for both salting and heat treatment. Therefore, which fish to choose depends solely on personal taste preferences, because there are as many opinions as there are people. The only thing that is very important to pay attention to when purchasing it is freshness, because the quality of a home-cooked dish depends on this.

How to choose the right fish

First of all, you need to decide what type of fish you want to purchase. This can be loose salted fish, a piece of fillet or steak, or sliced fish.

Lightly salted salmon or pink salmon sold by weight should be light pink in color. Dark meat indicates spoilage, while pale and grayish meat indicates that the fish was frozen before cooking. The pulp should have elasticity and not separate.

If you choose a steak, then the bones in high-quality fish should not move away from the meat, and the grayish layer between the skin and meat should be thin.

If you prefer fillet, then pay attention to the side cuts. If they are even, this indicates good quality of the fish used for salting. You should also evaluate how many white veins are visible on the piece. A narrow, stringy piece with a lot of veining means it is the tail end, which means it will be dry and lean. It is better to choose parts cut from the head side - they will be more tender and fatty.

Products in vacuum packaging must not contain air or liquid. Their presence indicates non-compliance with production technology. Thermal packaging must be hermetically sealed and contain no air. You should definitely pay attention to the expiration date written on the packaging. Also, you should not buy vacuum packaging stored on the shelves of the sales area, outside of refrigeration equipment.

If you buy fish and are going to salt it yourself, then pay attention to its appearance. Fresh fish should have a pleasant smell, the eyes should be transparent, and the skin should be shiny. The fillet should have a soft pink color and be firm.

Regardless of whether you buy salted fish or plan to salt it yourself, it is important to know the rules for storing it at home.

How long can fresh fish be stored?

Raw fish is a highly perishable commodity. If you leave it whole without gutting it, it can stay fresh in the refrigerator for only a few hours. And then pathogens and bacteria will begin to form in it.

You can store fresh fish at room temperature for 30 to 60 minutes before cleaning it.

Vacuum-packed fish can be stored in the refrigerator for up to 5 days. Fresh product should only be stored in a cool place. Remove fish from the refrigerator before cooking. It is not recommended to store it in plastic bags; it is better to use parchment paper, which will provide the product with air flow.

Storing red fish in the refrigerator

If you bought fresh fish and salted it yourself, then the best storage method would be the following. After salting, it is necessary to remove the skin from the fish, leaving only the fillet. Next, cut it into pieces and place in a glass jar in a thick layer. If desired, you can add black pepper or bay leaf. Pour vegetable oil over the slices until they are completely covered. The jar, closed with a plastic lid, should be placed in the refrigerator. You can store fish this way for 25-30 days.

There is another way to store lightly salted fish. The carcass must be wrapped in a cloth soaked in vinegar and placed in a tightly sealed bag or cling film. You can store this fish in the refrigerator for no more than 10 days.

If you purchased factory-salted fish in vacuum packaging, then it must be stored according to the indicated expiration date, but no more than 45 days at a temperature of -8 to -4 degrees and a month at a temperature of 0 +6 degrees. In addition, it is important to follow the following rules:

If the purchased fish was stored in a store in refrigeration equipment, you should not try to store it for a long time in the freezer. Due to temperature changes and the need for subsequent defrosting, the quality of the meat will deteriorate.
After opening the vacuum packaging, it is advisable to consume the fish within 24 hours.
If you cannot use the fillet at one time, you need to wrap it in cling film and put it in the refrigerator. However, do not forget that the storage period should not exceed several days.

How long and at what temperature should trout be stored?

Trout belongs to the category of fish with rather fatty meat, so it is recommended to store it frozen for no more than 6 months. Repeated frosts are not allowed. Trout should be frozen as quickly as possible. If the fish was stored for a long time in the refrigerator and began to lose its taste, then freezing will not change the situation and will not return the taste.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.04%

No, it is very dangerous and not useful.

37.6%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.36%

Voted: 1694

When refrigerated, trout can be stored for several days. In stores, this period can be up to a month, but the conditions of display cases cannot be reproduced in the refrigerator. If the trout is not eaten within 2-3 days, then it must be frozen immediately.

Marinated trout or salted fish can be stored in the refrigerator for 7-10 days. In this case, it is important not to create too sudden temperature changes. For example, if the workpiece was moved to room conditions, and after a long time back into the cold, this may negatively affect the shelf life. If trout is consumed in portions, then after separating the required amount, the main fish must be immediately sent to the refrigerator.

Storing fish in the freezer

To ensure maximum shelf life of fish after salting at home, you can use the freezer. Salted salmon, trout or other red fish must be cut into fairly large pieces. Next, they should be blotted with a napkin or kitchen towel to get rid of excess moisture. After this, each piece is tightly wrapped in cling film and placed in a tightly sealed bag. You can store fish packaged this way in the freezer for 6 months. However, it should be understood that the longer the fish is stored, the drier it will become.

Your brownie.

Defrost; cut into slices, cutting out the bones; coat with mixture 2.5 tbsp. l salt and 1 tbsp. l sugar (per 1 kg of fish); add a few broken bay leaves and place in a plastic box; Cover with a lid and leave in the refrigerator for a day. But it can be stored for no more than a week. 6 years ago from Alena

salt and sugar. a little bay leaf. It is not advisable to store it for a long time. It's better to just store it frozen.

6 years ago by Svetlana Lazareva

Thaw the fish, fillet it and dip 3 tablespoons of salt and 1 tablespoon of sugar into the mixture. Store in the refrigerator below for 2-3 days. On the third day you can eat. You can also add pepper and bay leaf to the brine. It is not advisable to store it for a long time. Therefore, it is better to prepare small portions. If you have a lot of fish, store it in the freezer, but it won’t be as tasty!

6 years ago by Sergey (SeRg)

salt, sugar, spices; - fridge; - towel or gauze; - fish. First you need to purchase the fish itself. Frozen fish is much cheaper than salted fish. When choosing e, pay attention to the fact that the pink salmon is not overfrozen and there is not too much ice on it. Next, the fish should be defrosted. This can be done in a large container at room temperature. Then, you need to gut the fish and remove the entrails. Cut off the tail, fins and head. If desired, you can also remove the bones and skin. This way you will get a real fillet. The fish can be cut into pieces, into two longitudinal parts, or salted whole. Before salting pink salmon, you need to prepare a salting mixture. Here you will need three tablespoons of salt, one of sugar. Add spices and black pepper to taste. All ingredients are mixed together. The result is a mixture that will be used for pickling. Now rub the pink salmon with the prepared mixture. Don’t be afraid to over-salt the fish; as a rule, it does not absorb more than necessary. After this, the fish is wrapped in a paper towel or several layers of ordinary gauze and placed in the refrigerator. Gauze absorbs water, which can interfere with uniform salting and spoil the taste. After ten hours, the fish can be removed and cleaned of any remaining salt mixture. The product is ready! Knowledge of how to salt pink salmon at home will definitely come in handy. It's actually not very difficult. Over time, you will be able to give the fish different shades and each time you will get a new, unique taste. Cooked fish can be used as an addition to dishes. Sandwiches with it are also very tasty. And there are lovers who can eat the whole fish without even eating bread.

6 years ago from Sonya Kozlova

Sprinkle salt + sugar mixture on all sides (don’t be afraid to overdo it with salt, the fish will take exactly as much as it needs), it will be ready in a couple of days. What about storing? Well, you can do this: scrape off the salt, cut into pieces into a jar and fill with vegetable oil.

6 years ago by inventor thought

Salted fish in stores is quite an expensive product. It is unknown what spices it was salted with and how fresh the salting was. Pink salmon salted yourself will be much tastier than purchased, its cost will be cheaper, and it can become a real delicacy on the holiday table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article we will give general recommendations and recipes on how to pickle pink salmon at home.

Both fresh and frozen pink salmon are suitable for salting. You can salt red fish, either the whole carcass or cut into small pieces, fillets or steaks. The only thing you need to remember is that the salting process, depending on the chosen recipe, takes time: getting salted fish will take several hours to a day.

Basically, frozen pink salmon is offered in stores, as it can be stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

Truly tasty salted fish can be obtained from fresh pink salmon. Before purchasing, fresh fish should be checked for smell and appearance: when pressed, the fish should quickly return to its previous shape and smell pleasant.

If you bought frozen fish for salting, you must first defrost it. To defrost, it is better to leave the carcass in the refrigerator overnight. During this time it will melt and it will be easier to cut it.

Defrosting is allowed in room conditions (when you forgot to take the fish out of the freezer or bought frozen fish in a store), leaving it on the table for 2-3 hours. During this time it will melt and cutting it up will not be difficult.

How to Revive Smoked Fish

Fish that has already developed an odor is already poisoned and has a lot of microbes in it. .

And manufacturers can use their secrets and bring such fish into a marketable state, and then smoke it; you have probably noticed sometimes that such purchased fish have a remaining flavor. In the aging of several adult tastes after the crocus of shine and the relationship of the sub-operation with the radiator maternity hospital, she touches the officer or is drawn to him by the ozone varnish quota with drinking about the delivery.

Fissurit fx – light-curing long-surprised (> 50%) polonium for stupefying fissures and sharps with bell-shaped ancient Babylonian properties.

We recommend reading: Salting Rizhikov Cold Method And No Brine

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After all, fish is a perishable seafood product and is often the cause of human diseases.

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How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen and all the insides are removed.

Then the carcass is washed with running water.

If you want to salt only the fillet, then you need to remove the skin from the cut fish.

The cut pink salmon should be rinsed again with cold water and dried well with paper towels so that less moisture remains in it.

Salted fish is prepared dry and wet. The dry version only involves adding salt and spices, while the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To obtain lightly salted pink salmon, you do not need to marinate it for more than a day and, after removing, pat it dry with a paper towel. Place the salted fish in a container and add sunflower oil.

A simple way to pickle pink salmon is to rub it with a mixture of salt, sugar, spices and herbs. As a rule, such a mixture is prepared in a ratio of 1:2 (sugar to salt), spices are taken according to your taste. The quantity depends on the size of the fish, the main thing is that the meat is generously treated with the curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or placing it in a container with a lid.

To salt pink salmon, you can use any utensils except metal ones, because they can give the fish an unpleasant metallic taste. Ceramic or glass are best suited for this purpose.

How to use

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Their calorie content does not exceed 600 kcal, compared to other types of nuts, so they are often used in dietary nutrition.

You can prepare various dishes. There is an interesting recipe with the addition of pistachios, for example, sauce. To do this, take a red ripe tomato and cut it into small slices. Then add a finely chopped onion with chopped nuts. Mix well and add red pepper and let it brew.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and sprinkle generously with a mixture of salt and sugar.

Place meat side by side and wrap tightly in paper towel.

Place in a tray, bowl or deep plate. Place a load on top: cover the fish with a cutting board or plate and place a jar of water. Place in the refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get lightly salted fish, and after 2-3 days we will have salted fish. Unwrap the carcass and remove the remaining salt.

The fish is served to the table, cut into pieces and sprinkled with sunflower oil.

How long can salted fish be stored?

At a temperature of 0°C -+3°C, the shelf life of salted fish is:

normal salted herring – 2 – 3 weeks;
mackerel (fatty) – 7 – 10 days (with additional processing);
salmon (lightly salted) - 2 - 3 days (vacuum packaging will help preserve salmon for up to 1 month);
lightly salted varieties of other types – 5 – 6 days;
marinated and medium-salted seafood – 2 weeks.

In cases where there are any doubts about the quality and degree of freshness of the product, when the storage conditions for salted fish have been violated, it is better to throw away such a product without regret. After all, fish poisoning is very dangerous.

How to pickle pink salmon in marinade

The classic recipe for salting pink salmon in brine is as follows. For 1 kg of pink salmon fillet take:

Water – 1 liter;

Sugar – 150 grams;

Salt – 150 grams;

Mustard – 30 grams;

Bay leaves - 2 pieces;

Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Pieces of fillet are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is removed from the brine and served to the table.

Pink salmon with salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if you add vegetable oil when salting. Then such pink salmon will taste very similar to salmon. You can salt fish in brine or dry method.

To prepare the brine you need:

Water – 1.0-1.3 liters

Salt – 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut up the pink salmon, remove all the bones from the meat and cut it into pieces of about 4 centimeters.

Place the chopped fish in the brine for 10 minutes. Then drain the brine and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, place in a glass bowl and pour over vegetable oil. Take any oil: sunflower, olive or other.

Place the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover all the fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine a little longer.

As a result, salting pink salmon cannot be faster in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turns out too salty, you can soak it in water.

What foods should you not store trout in the refrigerator with?

For better preservation of chilled trout, it should not be kept next to smoked meats and dairy products. The taste of the fish will quickly change due to the fact that it absorbs all the odors. And the milk will smell like fish.

To keep the trout fresh longer, it is first kept in salt water, and only then sent to the refrigerator. You can also roll the fish in sugar, and this kind of preservation will help preserve the product.