How to pickle pink salmon: 14 step-by-step recipes with photos + video

Pink salmon is a fish belonging to the salmon family. Its meat is red. Valued for its pleasant taste, healthy qualities and availability. It is used to prepare various dishes, many of which are considered a delicacy.

The fish is stewed, fried in oil, canned and fish soup is cooked. During heat treatment, some of the beneficial properties are lost. A tasty and common way to prepare a product while preserving the healing qualities of meat is salting.

How to choose good pink salmon for salting

You need to choose good quality fish. Determining a suitable instance is easy:

The surface of a high-quality carcass is smooth, without damage. Looks smooth and shiny.
When pressed with a finger, it quickly returns to its previous shape.
The gills are bright red or light red in color.
A dry tail indicates that the fish has been defrosted more than once.

Before salting frozen pink salmon, it must be thawed. To do this, place the fish on the bottom shelf of the refrigerator. Do not defrost in hot water, microwave or oven.

Sometimes after defrosting, external damage, blue spots or bone fractures are observed on the carcass. They arise due to the fact that commercial fishing is carried out using nets. Due to the large crowding, pink salmon can be injured. Such damage does not affect the salting and taste of meat.

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How to cut pink salmon before salting

You can salt the fish whole or by dividing the fillet into pieces. Before salting pink salmon at home, the ungutted fish is cleaned.

Free from scales. Then rinse well with running water outside and inside. The head, fins and tail are cut off. You can use scissors to remove the fins. Rinse again, then dry with a paper towel.

You can salt the whole carcass. How much pink salmon is salted depends on the recipe. For a faster cooking method, cut the fish into thin slices. They are convenient to use for sandwiches. Before salting the fillet, the spinal bone and ribs are removed and the skin is removed. To do this, cut the fish lengthwise. The remains of fish after salting are suitable for fish soup.

Classic recipe

At home, there are several ways to salt pink salmon. Due to the fact that the meat is lean and bitter, the choice of mixture is of great importance. The oil used as an ingredient must be odorless.

The simplest pickling recipe is the classic one. The peculiarity of this salting is that you don’t need to use spices. Thanks to this, the natural taste of the meat is preserved.

For the dry classical method, use:

a mixture of salt and sugar in a ratio of 2 tbsp. l. to 1 tbsp. l.;
If desired, you can add spices: coriander, bay leaf, black peppercorns, rosemary, parsley, dill, mustard seeds.

Then the fish is placed in a sealed container and placed in the refrigerator. In a day it will be ready.

For the classic method of salting in brine, in order to save money, buy cleaned fish without a head. Ingredients for the recipe:

pink salmon fillet – 1 kg;
boiled water – 1 l;
unrefined sugar – 200 g;
coarse salt – 200 g.

Carefully cut the fillet into medium pieces. The skin must be removed. Take a glass bowl and pour water. Add seasonings. Stir until the crystals are completely dissolved.

Fish pieces are dipped into the resulting solution. Marinate for 3-4 hours. The brine is drained and the finished product is served.

Description of preparation:

Among all the abundance of recipes for marinating fish, it is quite difficult to find a really good one, so I want to share with you my favorite method, time-tested and homemade, and tell you how to make pickled pink salmon.
In my opinion, there is that perfect combination of spices, salt and sugar, with which the fish turns out simply amazing. So if you don’t have your own established method, I suggest you try this simple pickled pink salmon recipe, I hope you like it as much as I do. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood / Pink salmon

Quick salting of pink salmon in one hour

To quickly salt fish in 1 hour, you will need 2 medium-sized carcasses weighing about 1 kg. The algorithm of actions is as follows:

the carcass must be prepared - the uneviscerated fish is cleaned, freed from scales, the head, fins and tail are cut off, washed thoroughly in cold water;
an incision is made and the backbone is removed along with the rib bones, the skin is carefully removed, the resulting fillet is cut into narrow pieces 2-3 cm wide;
prepare 1.5 liters of solution from water and salt so that peeled potatoes can float; it is better to use standard coarse salt;
the fillet is placed in a pan with brine and left for 20 minutes, then it must be rinsed with cool water;
dry with paper towels;
salted slices are laid out in layers in a deep container.

You can use a glass jar. Spices for fish and bay leaf are poured into the bottom of the container, then a layer of fish is placed. Place evenly layer by layer, not forgetting the spices. If desired, you can pour the layers with vegetable oil. Place the jar in the refrigerator for about 40 minutes. After this time, the dish is ready to be served.

Step-by-step recipes for preparing pink salmon “for salmon”

Ingredients:

Frozen pink salmon - 1 kg;
Table salt or sea salt (coarse) – 4–5 tablespoons;
Boiled water - 1 liter;
Vegetable oil, odorless.

Procedure:

Preparing pink salmon for salting.
We wait until our fish defrosts a little at room temperature or on the bottom shelf of the refrigerator.
We cut off the head and fins, take out the insides, and wash them well from the inside.
Remove the skin, separate the meat from the bones and cut into portions.
Separating the meat from the bones of pink salmon
Remove the skin using a kitchen knife
Cut the pink salmon into pieces about 2 cm thick

In a liter of cooled boiled water, add 4-5 tablespoons of table salt (not iodized), mix everything thoroughly until completely dissolved.

Mix salt and boiled water thoroughly

Salt.

Place the pieces of pink salmon in the brine and leave for 15–30 minutes. The longer we keep it, the saltier the fish will be.

Soak pink salmon in brine for 15-30 minutes

We take the pieces out of the brine onto a paper towel and let the brine drain for a while.

Transfer to a plastic or glass container and pour in odorless vegetable oil.

Transfer the pieces of pink salmon into a special bowl and add vegetable oil

After 6 hours, pink salmon is ready.

Pink salmon will be ready in 6 hours.

Pink salmon “for salmon” without brine with sugar

Ingredients:

Pink salmon - 1 kg;
Table salt - 3 tablespoons;
Vegetable oil, odorless.

Preparation procedure:

Shelf life: up to 5 days in the refrigerator.

Pink salmon with salmon and lemon

Pink salmon “under salmon” with lemon is one of the most popular pickling recipes

Ingredients:

Pink salmon - 1 kg;
Granulated sugar - 1.5 tablespoons;
Table salt - 1 tablespoon;
Ground black pepper - 1 pinch;
Unscented vegetable oil - 100 ml;
Lemon - 2 pieces.

Cooking process:

Cut pink salmon fillet into pieces.
Cut pink salmon fillet into pieces
Mix salt with sugar and pepper.
Mix salt, sugar and pepper
Cut the lemons into thin slices.
Cut lemons into thin rings
Rub each piece with the pickle mixture and place in layers in a container.
Rub each piece of pink salmon fillet with the pickling mixture.
Distribute the lemon evenly between the layers of pink salmon.
Place lemon slices between layers of pink salmon
We give the fish 10 hours to salt.
Next, add vegetable oil to the pink salmon and let it soak for another 3 hours.
Pink salmon “under salmon” can be served!

Shelf life: up to 7 days in the refrigerator.

Pink salmon “under salmon” in a plastic bag

Pink salmon (fillet) – 1 kg;
Table salt - 3-4 tablespoons
Ground black pepper - a pinch;
Mustard powder - 1 tablespoon;
Coriander - a pinch;
Vegetable oil - 150 grams.

Cooking process:

We separate the pink salmon fillet from the bones and skin.
Without cutting into portions, rub a mixture of salt, sugar and pepper on both sides of the fillet.
Roll the fish into a roll and put it in a plastic bag. We tie the bag tightly and wrap it in parchment paper.
Leave in the refrigerator for a day, then turn the roll over to the other side and leave for another 24 hours.
Next, remove excess salt with a paper towel and season with vegetable oil.
Pink salmon “for salmon” is ready!

Shelf life in the refrigerator is up to 5 days.

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Pink salmon “under salmon” with garlic

Currently, not many people can afford to buy real salmon caught in natural conditions. Pink salmon comes to our rescue; with the right salting method and well-chosen ingredients, it will taste no worse than salmon. The main thing is to be more careful when choosing fish in a store or market and use only the right ingredients for pickles. Your salted pink salmon will decorate any holiday table, and the low price will allow you to enjoy this delicacy on an ordinary day. We wish you good luck in cooking and bon appetit!

Salting whole pink salmon

To pickle whole pink salmon, you will need the following ingredients:

Carcass weighing 1 kg.
Granulated sugar – 25-30 g.
Coarse salt – 60 g.
Bay leaf – 2-3 pcs.
Allspice peas – 6 pcs.

Cooking method:

Frozen fish is thawed. To do this, put it in the refrigerator. Then the carcass is cut up and all unnecessary parts of the fish are removed. Remove the insides and wash well. Give it time to dry.
Carefully remove the skin using a knife with a thin blade. Pink salmon is cut into 2 parts. The spinal bone and ribs are removed. Get 2 equal peeled pieces of fish.
After completing the preparation procedure, take a mixture of 1 tbsp. l. sugar and salt in the amount of 60 g. Add allspice. Pieces of pink salmon are sprinkled with the resulting mixture, placed in a glass bowl, adding 2 bay leaves.
Cover the container with a lid and leave the pink salmon in the brine it provides in the refrigerator for 24 hours.

A day later the dish is ready. Pink salmon turns out tasty and aromatic.

How to salt whole pink salmon in 24 hours

This method may seem interesting to some, and maybe even wild, but this is exactly what they do in the Far East or Sakhalin! You can salt red fish in various ways, but this recipe uses only salt, there is nothing to interrupt it. But you can put seasonings and pepper at your discretion.

We will need:

Source

Stages:

1. Rub the gutted pink salmon, but with the head (you can trim it off), thoroughly with salt.

2. As soon as the pink salmon is thoroughly coated with coarse salt, immediately wrap it in foil or in a baking sleeve. Place it in the refrigerator for 1 day, although the author claims that it is better to leave it for 5-6 days (for me this is a very long time), and then use it as directed. As with salted lard, shake the salt. As you can see, it turned out delicious, simple and without any problems. You think that there is a lot of salt here, but again, no matter how you look at it, you can adapt, but all the bacteria and helminthic “bags” will die.

Do you know, according to experts, salting of red fish and other salmon should be calculated using the following formula: for 1 kg, in this case pink salmon, 270 g of salt is taken. But, in my opinion, this is too much, it turns out very salty.

Dry salting of pink salmon at home

Dry salted pink salmon at home is a tasty, economical dish, the preparation of which does not take much time and is not a complicated process. Before salting pink salmon, you will need to purchase:

fish fillet – 1 kg;
salt (not extra) – 2 tbsp. l.;
sugar – 1 tbsp. l.;
ground black pepper – 5 g;
bay leaf – 2 pcs.;
black allspice – 5 pcs.

To salt pink salmon using the dry method, you need to gut the fish. Carefully cut off the head, tail and fins. Remove from bones. Cut into two halves. In a separate bowl, mix sugar, salt and other seasonings.

The pieces are rolled in the mixture on both sides. Place it in a container and place pressure on top. After 1 day, the finished fish meat is taken out and cut into pieces before consumption.

Recipe for dry lightly salted fish:

pink salmon weighing 1 kg;
1 tsp. Sahara;
1 tbsp. l. salt;
refined vegetable oil – 100 ml;
black pepper (coarsely ground) – a pinch;
coriander seeds.

The fish carcass is thoroughly washed and cleaned. Then cut into medium-sized pieces. Combine salt and sugar in a bowl. Place the first layer of fish at the bottom of the container, pour a little oil on top and sprinkle the seasoning mixture evenly.

Add pepper and coriander. Repeat the procedure with each layer until the container is full. Leave to salt for 5 hours in the refrigerator.

Lightly salted pink salmon: it turns out tender and juicy like salmon in 10 minutes

Want to learn how to quickly salt? I can’t say that it will be possible to do this in 10 minutes, but then during this time you will be able to eat it). That's why the recipe is called that). In addition, you can safely, without hesitation, if there is a holiday in your house, you can also marinate mackerel and herring. To be sure, the festive table was a success.

We will need:

Source

Stages:

1. Cut the whole fish). Use a knife to remove all the entrails, fins, head and of course the bones. Once the fillet is ready, take a glass dish and build a bed of salt on it.

2. Sprinkle the bottom of the dish with it, and place pieces of red fish as shown in the photo. Mask it too with a pickling mixture (mix 2 tbsp salt and 1 tbsp sugar in a cup).

3. Place the pieces on top (skin side up) and also sprinkle with the pickling mixture. You can help with your hands so that it is more or less even.

4. Leave the pink salmon to pickle in a cool place under a closed lid for 5 hours. And then rinse it under running water and chop it into identical pieces, but first remove the skin.

5. Place the blanks in a plastic container and grease each layer with vegetable oil, starting from the first. Serve chilled with a good mood and main courses. Have fun!

Salt pink salmon for salmon

Pink salmon is a relatively inexpensive commercial fish. However, it contains many nutrients necessary for the prevention of diseases of the heart, central nervous system, and digestive organs.

The recipe for lightly salted pink salmon “like salmon” is available to any housewife. It does not involve the use of sugar and allows you to get a finished dish in a short period of time.

For salted pink salmon “like salmon” you will need:

1 kg fillet.
½ cup vegetable oil.
1/3 liter of water (boiled).
5 tbsp. l. salt.
A few black peppercorns.

The fillet is cut into small pieces. Start mixing the brine:

Add salt to boiled water at room temperature and dissolve it.
Pieces of fish fillet are dipped into the liquid for 10 minutes.
Then take it out and dry it on a paper towel.

The fish is placed in layers in a container. Vegetable oil is poured between them. Place in the refrigerator for 30 minutes. After half an hour, put it on a plate and sprinkle with herbs. Decorate with lemon slices.

Appetizers with pickled pink salmon

Juicy pickled pink salmon makes very tasty sandwiches.

You can use any bread as a base, depending on your taste – be it baguette or rye. To make the bread crispy, you can dry it in a dry or greased frying pan.
Apply butter or sauce to the cooled bread. The sauce can be mayonnaise - homemade or store-bought. You can add finely chopped garlic and herbs to the sauce.
Place pink salmon slices on top. You can stop there or complement this masterpiece with a leaf of lettuce, fresh or pickled cucumber, olives, or a boiled egg.

One of the delicious and colorful snacks will be canapés. They will decorate any holiday table and are very easy to prepare. And they are easier to eat than sandwiches. To prepare them you need skewers or toothpicks. Pink salmon are impaled on them. For canapés, fish can be cut in two ways:

in the form of cubes or small rectangles;
long thin slices - they are rolled or bent in half and pricked (in the latter version it should be a sail, and in order to finally turn the canape into a boat, it needs to be made into a deck).

To make canapés more satisfying and elegant, pink salmon can be combined:

with cucumber, cream cheese and crackers;
onion, tomato, sweet pepper;
with avocado and lemon;
with baguette and cream cheese.

A “heh” appetizer is often made with pickled salmon. In the classic version, it looks something like this:

Fillet cut into small pieces (300-400 g) is poured with 9% vinegar (50 ml) and marinated for 1-2 hours.
Then the fish is squeezed out and the excess liquid is drained. Add salt and sugar (20g), chopped onions (2 pieces) and garlic (4-5 cloves) and mix.
Take 30 ml of oil, add pepper or Korean seasoning to it, heat it and pour it into the fish. Add 15 ml of soy sauce on top and mix well. After an hour, the appetizer is ready to serve. It is also prepared with carrots, peppers or cucumbers, adding them along with onions.

To learn how to marinate pink salmon, watch the video below.

Pink salmon is the most affordable variety of red fish. Not everyone likes this product as it can be a bit dry. To prevent this from happening, you need to prepare it properly. Marinated pink salmon turns out tender, juicy and very tasty. They usually marinate raw fish, but you can also pre-fry the pieces, which will give you a completely different taste.

Cooked in mustard sauce

Ingredients for salted fish:

1 kg of pink salmon;
2 tbsp. l. coarse salt;
2 tsp. Sahara.

For the mustard sauce:

2-3 pcs. onions;
3 tsp. any mustard;
1 tsp. mustard seeds;
allspice black pepper;
2 tsp. Sahara;
salt;
2 tbsp. l. lemon juice;
150 ml refined vegetable oil.

You can also pour mustard sauce over prepared salted pink salmon fillets purchased at the store. If you cook it yourself at home, it will turn out tastier. Algorithm of actions:

A fresh or defrosted carcass is cleaned of scales, washed thoroughly and divided into 4 equal parts along with the skin.
Mix salt and sugar in the required proportions.
The pieces are dipped into the mixture first on one side and then on the other.

Lightly salted pink salmon in oil with lemon - a very tasty salting

The appetizer will be lightly salted, tender, and good with vodka. An excellent option for dry salting.

Take:

Fish - kilogram.
Salt – 2 tablespoons.
Granulated sugar - a small spoon.
Lemon.
Oil – 150 ml.

Salting method:

Divide the gutted fish into thin fillet pieces.
Combine salt and sugar, mix. Pour over the fillet and mix thoroughly.
Place the slices in layers into a jar, interspersed with slices of very thinly sliced lemon.
Fill with oil and refrigerate. After a day, start pleasing your darling.

Lightly salted fish in one day

The following seasonings will help you salt meat at home within 24 hours:

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

There are several ways to salt pink salmon in one day. For the simplest recipe, only fish and salt will be enough:

Place a 1 cm thick layer of coarse salt on the bottom of the container.
Place the fish on top, flesh side up.
The carcass is generously sprinkled with salt.

It is better to store pink salmon in the refrigerator before use, after covering the saucepan with a lid and a weight. This salting technology allows you to get the finished product in 24 hours.

It must be remembered that the longer the fish is kept in the composition of salt and spices, the more it is salted. To prevent pink salmon from becoming too salty, it should not be kept in seasoning for more than 3 days.

How to deliciously salt pink salmon after freezing

People living far from the sea have the opportunity to buy red fish only frozen. When purchasing pink salmon at the market, it is better to choose a carcass without entrails and head.

The meat of frozen fish becomes very soft due to the ice trapped in the tissue. Bones that are easily separated from the carcass indicate that it was frozen several times.

Such pink salmon will not make a good quality dish. In this case, you will have to spend a lot of time to select all the bones from the fish carcass. Afterwards you can start salting.

The texture of pink salmon meat quickly absorbs salt. Therefore, it is recommended to salt it as soon as it is defrosted. To make the fish tasty after freezing, when salting it at home, add the following ingredients:

sugar in the brine - to add a piquant taste;
vegetable oil for meat - tenderness and pleasant aroma.

The weight during the salting process promotes the release of juice from the fish.

It is necessary to salt the fish with coarse salt, because fine salt softens the fibers of the meat. Only plastic or glass containers are suitable for pickling. The degree of saltiness of the fish depends on the amount of seasoning and holding time.

Pink salmon is defrosted naturally. Forcing this process can lead to deterioration in the quality of meat.

How to pickle pink salmon with salt and sugar

To prepare delicious salted pink salmon with salt and sugar, take:

fresh or defrosted fish carcass – 400 g;
2 tbsp. l. without a slide of sugar;
1 tbsp. l. with a heap of coarse salt;
fresh lemon fruit – 1 piece;
green dill - several branches.

Before starting salting, it is recommended to rinse the fish carcass thoroughly to remove any traces of blood and entrails so that it does not spoil before it has had time to salt. The cleaner the fish, the less likely it is that harmful bacteria will grow on the surface of the product. Then:

Sugar and salt are mixed until smooth.
All lumps should be crushed.
A clean napkin is placed on the table and pink salmon is placed on it, back down.
Sprinkle with a mixture of salt and sugar.
Then carefully wrap the fish with a rag. It should be an envelope.
Place the pink salmon in a plastic bag without tying it.

Place in the refrigerator for a day at a temperature of no more than +6°C. After 24 hours, the envelope with the fish is taken out and sprinkled with lemon juice. Sent to the refrigerator for another two days. After 2 days, the finished dish can be eaten.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and will turn out very tasty and tender. To salt pink salmon, for 2 fish carcasses you need:

Water – 1 liter;

Salt – 5 tablespoons;

Vegetable oil – 150 ml;

Onion – 1 head

Cut the gutted fish into pieces. It is best to start slicing when the fish is slightly frozen. Place the fish pieces in a convenient container.

Prepare the brine. Add salt to cooled boiled water and stir. Pour it over the fish.

Leave the pink salmon drenched in brine at room temperature for one hour.

Remove the fish from the brine and dry. Place in a deep plate or bowl. Place chopped onions on top and pour sunflower oil. Place pink salmon in the refrigerator for 40 – 60 minutes.

Any type of salted pink salmon can be used filleted or cut into pieces. The thinner the sliced fish, the faster it will absorb salt and become salty.

Salting is a fairly quick way to prepare pink salmon, which allows you to store the fish in the refrigerator for several days without losing its taste. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient for salads, sandwiches, for stuffing pancakes and many other dishes.

Read Why fish don’t bite, how to make them bite

Watch the video to see how pink salmon is salted in the monastery.

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

from

Alyona

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

from

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

back

from

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

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

How to pickle pink salmon in spicy brine

To give pink salmon meat more flavor, it is cooked in a spicy brine. Take the following ingredients:

1.5 liters of water;
2-3 bay leaves;
1 tsp. black peppercorns;
6 tbsp. l. without a hill of salt;
3 tbsp. l. granulated sugar;
1 medium pink salmon carcass.

Pour boiling water over the spices. Stir the liquid until the crystals are completely dissolved, then add the dry bay leaf. Allow the mixture to cool. The cleaned fish carcass is placed in a clean jar and brine is poured into it. Leave in the refrigerator for at least a day.

How to pickle pink salmon in parchment

For the recipe for salting pink salmon in parchment, you need to take the whole carcass. In this case, the fish will turn out lightly salted. The list of ingredients for homemade pickling of pink salmon in parchment includes:

1 cleaned pink salmon;
2 tbsp. l. coarse salts;
1 tbsp. l. Sahara;
some black peppercorns;
dry bay leaf – 1-2 pcs.

Freshly frozen fish is thawed at room temperature. They take out the insides, wash off the blood and remaining intestines well. The head and fins of pink salmon are cut off.

Mix sugar, salt, pepper and bay leaves. Coat the fish with spices on all sides and inside. Place on parchment and wrap. The finished carcass is pressed under pressure. Leave it for a day. There is no need to put the fish in the refrigerator.

How to deliciously pickle pink salmon from frozen fish

Sometimes people ask, is it possible to pickle frozen pink salmon? Not only is it possible, but it is also necessary. If the fish was in your freezer, then it should be placed on the bottom shelf of the refrigerator overnight so that it thaws a little. It should remain frozen inside. Then it will be easy to clean and cut. Completely defrosted fish is too soft and will simply fall apart.

Let's take for the recipe:

Pink salmon – 1 kg
Salt – 4 tbsp.
Sugar – 4 tbsp.
Bay leaf – 2 pcs
Black peppercorns 10-12 pcs
Cinnamon -1/3 tsp.
9% vinegar – 1 tbsp.
Vegetable oil – 100 ml

Preparation:

1. Prepare the thawed but still fairly firm carcass for salting. Let's cut off the head, tail, scrape off the scales with a knife.

2. Now we will make a longitudinal incision on the abdomen and take out the insides. Frozen insides are easily removed without leaving any dirt. Frozen blood clots are also easily excised.

3. Now let’s cut the steaks 1-1.5 cm thick – even and beautiful.

4. In a separate bowl, prepare dry salting - mix 4 tablespoons of salt and the same amount of granulated sugar. Roll each piece in the dry mixture and place in a large glass or enamel container.

5. Place the pieces, pressing them tightly against each other. Place a plate and any pressure on top, for example, a three-liter jar of water. Let it sit for 12 hours at room temperature.

But if you finish salting at this stage, the fish meat will turn out to be dry and not very tasty. That’s why we’ll prepare a special marinade and pour it over the pieces to make them much tastier.

6. Boil about a liter of water in a saucepan, crumble and throw in a couple of bay leaves, black peppercorns, a third of a teaspoon of cinnamon and 1 tablespoon of vinegar. All that remains is to add 100 ml of vegetable oil and stir everything well. Let the mixture cool and pour in the salted fish. Close the container with a tight lid and place in the refrigerator for 2 hours.

7. We take out the finished pink salmon under the marinade and it can be served on the festive table, beautifully laid out on a plate. You can simply store it in the refrigerator and take it out as needed. The fish turned out delicious.

As you can see, preparing wonderful pink salmon with great taste is not difficult. Use the advice and work with the carcass when it is not yet completely defrosted. This recipe produces juicy, tender, delicious fish, which everyone who tries it is simply delighted with.

Frozen pink salmon with orange

To pickle pink salmon at home and surprise your loved ones, you can use the recipe with oranges. Prepare salt, citrus fruit and pink salmon.

The cooled or thawed carcass is cut into longitudinal parts. It is not necessary to remove the bones from the fish. Then perform the following actions:

The orange is peeled and cut into small slices.
Place the fish in the first layer in a deep container and salt it moderately.
Some orange pieces are distributed on top.
Lay the layers, alternating fish with orange and not forgetting to sprinkle them with salt.
Store the container in the refrigerator for 1 day.

After 24 hours, the finished dish is taken out and served. You can make sandwiches with this fish.

Cut the loaf. Each slice is greased with butter. Pieces of pink salmon are placed on top. Sandwiches are served for breakfast with tea.