How to salt pink salmon milk: how to salt it at home, step-by-step recipe with photos and videos, how to salt milk tasty and quickly

Many people don’t even know that you can make something from fish milk. Often the milk is simply thrown away. And it is in vain, because this is very tasty and healthy food. Milk contains many vitamins and microelements, as well as fatty acids. Milk tastes like fish and is much easier to prepare because it has no bones.

Milk is good on any table, both dietary and festive. They are used not only in their usual form, but also in salads, sandwiches and toast.

They are fried, made into minced meat, or simply salted. These by-products are salted in various ways, examples of which are given below.

How to properly fillet

By salting red fish at home, you can indulge in fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

• First of all, the head, fins and tail are removed;
• then the backbone and bones are cut out;
• all the insides are removed from the carcass;
• the belly is cleared of black film so that the meat does not become bitter later;
• carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can season it with different marinades to highlight and diversify the fishy taste. And from the severed head and fins a rich fish soup is easily prepared - even over a fire.

Shirako soup

Category:Broths and soups Hot soups Other soups

If you decide to search the Internet for the most terrible soups in the world, then, among others, the search engine will give you the Japanese soup Shirako (literally translated “white children”). Why was a very healthy soup called terrible? Only because it is prepared from fish milk. And the compilers of the “terrifying” ratings write that fish sperm soup is just a nightmare! Do you think so too? Then this recipe is not for you. I have a very positive attitude towards milk and did not experience any horror in front of Shirako. I scoured the internet, but I still couldn’t find a recipe for this soup. Collecting bit by bit information about this soup, I finally prepared it. Now Povarenok is the first Russian-language culinary site that contains a recipe for the Japanese Shirako soup. Well, are you ready to look at one of the most terrible soups?

Delicious recipes for pickling pink salmon

Dry method

Fish fillets can be salted without using a sauce.

For the dry salting method, take:

• gutted small fish - 1 piece;
• coarse salt - 3 tbsp. l. without a mound;
• granulated sugar – 2 tbsp. l. (you can use 1.5 for those who like it saltier).

Salting without marinade looks like this:

• Combine sugar and salt in a bowl.
• Pour the prepared mixture into a food-grade plastic container.
• Place a piece of fish on a sweet and salty bed.
• Sprinkle the rest of the salt on top of the steak and place the second slice on top of the first, then cover the fish with the dry mixture again.
• Seal the container and place it on the refrigerator shelf for a day.

On the second day, lightly salted, melt-in-your-mouth red fish will appear on the table.

Salting “for salmon”

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less the fillet is subjected to temperature treatment, the more nutrients will remain in the meat. Salting is the most successful method of preparing red fish, as a result of which the steaks will taste like elite salmon.

• 1 kilogram carcass filleted – 1 piece;
• sea ​​salt without impurities - 5 tbsp. l. without slide;
• refined sunflower oil – 100 ml;
• purified water – 1.3 l.

You can salt pink salmon “a la salmon” according to the following scheme:

• Cut the whole fillet into small slices.
• Add salt to boiled water and dissolve it completely. Dip fish slices into the prepared brine and keep in the liquid for 15 minutes.
• Remove and dry the fillets with paper towels, then place them in a container in layers. Coat all layers with refined oil using a brush.
• Place the closed container on the refrigerator shelf for 40 minutes.

Marinated pink salmon meat will be aromatic, elastic and juicy, and the oil impregnation will provide a subtle aroma and soft texture.

Accelerated salting in marinade

Pink salmon differs from trout and salmon in that it is a lean fish, so it is better to salt it in a liquid sauce.

• small fish fillet – 1 piece;
• 2 tbsp. spoons of sugar;
• iodized salt – 5 tbsp. l. without a mound;
• bay leaf – 2 leaves;
• clove stars - 2 pcs;
• black peppercorns – 3 pcs;
• sweet peas – 5 pcs.

A simple recipe for lightly salted fish:

• Cut the fillet into medium-sized slices and place them in a container for marinating.
• For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it and place the container on low heat. Wait for the brine to boil and boil it for 10 minutes.
• Strain the finished brine and leave it to cool.
• Fill the fish in a container with brine, place a weight on top and put it in the cold for two days.
• Pour out the marinade, dry the slices and place them back into the container.

Lightly salted and aromatic fish will be an excellent addition to salads and appetizers.

Salmon steak in a slow cooker

Salmon steak in a slow cooker is a dietary dish, which, due to this method of preparation, retains all its vitamins and beneficial properties. There are a lot of different interesting recipes on how to cook salmon in a slow cooker. The classic way to prepare steaks is fish with salt and pepper, but there are more complex dishes that require more ingredients and time.

How to cook salmon in a slow cooker

An easy and quick way to cook salmon steak in the slow cooker is to steam it. The fish meat is very tender and lean.

For this you will need:

1. salmon steaks,
2. olive oil,
3. lemon juice,
4. mustard
5. potato.
6. You will also need spices such as rosemary, dill, salt, pepper and any fish seasoning.

Step-by-step cooking recipe:

The salmon pieces need to be washed, coated with mustard and rubbed with spices.

• Then sprinkle lemon juice on top and leave for 20 minutes.
• Afterwards, you need to pour 2 glasses of water into the multicooker, and put the steaks, greased with oil, into the container.
• You can add potatoes and sprinkle everything with herbs.
• Cook for 25 minutes in the “steam” mode.

The following recipe will also be an excellent dietary dish.

It will require:

• salmon steaks,
• a few cloves of garlic,
• 300 ml milk,
• 1 tbsp. spoon of lemon juice
• spices.

The fish must be washed and placed in a deep plate. Pour in milk and leave for half an hour. Then the milk needs to be drained, and the salmon should be transferred to a special multicooker bowl, rubbed with squeezed garlic and sprinkled with lemon juice. Bake for 30 minutes. If the steaks are less than 3 cm thick, then 20 minutes is enough. If liquid comes out during cooking, remove the lid.

Salmon in foil in a slow cooker

You can also bake salmon steak in a slow cooker in foil. This is not at all difficult to do and, despite the fact that many people think that baking in a slow cooker is no different from steaming, there is still a difference.

You just need to know how to cook salmon in a slow cooker baked in foil.

Required ingredients:

1. fish steaks,
2. 1 lemon,
3. a tablespoon of peas, beans and corn, carrots,
4. 1 sweet onion and olive oil. The spices you will need are salt, pepper,
5. 1 parsley root,
6. 1 small chili pepper and herbs.

Cooking:

• Wash the salmon steaks, dry them and make transverse cuts on the fillet and insert lemon slices into them.
• Cut the parsley root into small cubes and the carrots into strips.
• Also chop the greens, chili and onion.
• Mix them with peas, corn and beans, add spices and lemon juice.
• Place some of the vegetable mixture on a sheet of foil, then the salmon steak.
• Add more vegetables on top and wrap everything in an envelope.
• Bake in a slow cooker for 35 minutes.

Lemon and spices for fish

A lot of different spices are used to prepare salmon. The taste of the dish largely depends on them, and they are added to taste. These include simple seasonings such as salt, pepper, store-bought fish seasoning, paprika or chili pepper. The fish is also seasoned with basil, mustard, orange juice, soy sauce and brown sugar.

Lemon is also used as a seasoning for salmon, as it makes the fish even more tender. You can simply sprinkle the steaks lightly with lemon juice or place the slices in the cuts on the fillet. Lemon cut into thin slices is also placed on top of the fish before cooking.

Salmon in marinade

Ingredients:

1. steaks,
2. 3–4 tbsp. spoons of soy sauce,
3. 1 tbsp. spoon of honey
4. sesame,
5. olive oil
6. 1 hour spoon of lemon juice
7. You also need salt and white pepper.

How to cook:

• First you need to mix mustard, honey, oil, sauce and lemon juice in a deep cup.
• Place the salmon in a special baking container, pour the resulting marinade on top, sprinkle with sesame seeds, salt and pepper.
• Place everything in the refrigerator for half an hour. Bake in a slow cooker for 20–30 minutes.

Steamed salmon recipe in a slow cooker

Fish in a slow cooker turns out to be very juicy and tasty, and besides, salmon steaks in a slow cooker will be no exception, please yourself and your loved ones with tasty and healthy food, see you again on the multicooker website - cook!

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After removal from the abdomen, the milk is thoroughly washed with water and completely dried. Cooking time is 2 days.

• milk – 500 g;
• granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

• Place the dried milk into the mold.
• Season with a sprinkle of salt and sugar.
• The dish is seasoned to taste with your favorite spices and herbs.
• The container is tightly closed with a lid and shaken a couple of times.
• When sealed, it is placed in the refrigerator for 2 days.
• You should systematically remove the lid without removing the container from the cold.
• After just 2 days, the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since synthetic flavors and preservatives are not used in the process. Be prepared that the fish according to the original recipe will fly off the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Terrine

The most delicate fish soufflé made from sturgeon milk is worthy of serving on a holiday table.
It is important not to overdo it with seasonings in order to emphasize and not overwhelm the taste of the fish. Ingredients for cooking: cod fillet – 200 g, milk – 200 g, low-fat 10% cream – 50 ml, a slice of cheese 50 g, semolina – 2 tbsp.

l., egg, onion, garlic clove, grainy mustard - 1 tbsp. l., a pinch of finely ground salt, grated pepper and chopped herbs.

Terrine must be prepared according to technology. Cut the fish flesh into pieces and turn into a homogeneous mass along with garlic and onions using a blender. Add cream, egg, grain mustard and pepper powder into the mixture. Beat all ingredients until the consistency of a fluffy soufflé. Add semolina and stir. Add the milk and herbs cut into pieces and stir into the terrine.

Move the workpiece into an oiled mold and place it on a container of water to create the effect of a steam bath. Sprinkle the surface of the workpiece with cheese shavings and bake the treat for 45 minutes at 180 degrees.

A soft terrine with a golden brown crust should be served slightly cooled with a glass of tomato juice and a slice of crusty bread.

How to pickle pink salmon milk at home

Salmon milk is a very valuable and nutritious product. The article describes in detail how to salt milk at home. Now even a novice, inexperienced housewife can prepare a delicious, inexpensive dish. The main thing in such recipes is to find high-quality raw materials without preservatives and various flavoring additives, which modern unscrupulous manufacturers add in huge quantities. Remember that natural pink salmon milk should not contain any additives. Buy products only from trusted sellers.

Done at home. Ham.. Tillotama's blog on 7ya.ru

If I get carried away with something, it’s almost impossible to stop me. It’s all the fault of the Bread Maker site, with the crazy hands of the girls. Now it's time for homemade ham, help yourself! For reference, I took the recipe and useful tips here: and here: and a little here: Ingredients: I had about 400 grams of turkey and 700 grams of pork. Ice 40 g, spices - nutmeg, salt - 8 g, sugar - 4 g, cognac. I’ll say right away that after the test they unanimously decided that three times more salt was needed and...

Discussion

and I’ve already seen a ham maker with thermometers. But it's plastic - can't it be put in the oven? And also, I thought that if the minced chicken breast is minced, I should chop the thigh fillet - surely it should also be delicious?

Thank you) it’s marinating) We bought Redmond, we’ve been planning for a long time)

How to salt milk at home

First you need to prepare the marinade. To pickle milk at home, pour the amount of water specified in the recipe into a small saucepan. Add sugar to it, sprinkle a pinch of salt. Turn on low heat and wait until the salt and sugar are completely dissolved. Now add all the other spices: bay leaf, cloves, ground black pepper, allspice, etc. Mix. Remove the dishes from the heat. We are waiting for the marinade to cool completely. Lack of patience is one of the problems of modern housewives. Even knowing how to salt pink salmon milk, they complain that the dish did not turn out well. The whole reason is that someone did not wait until the brine was at the right temperature. The permissible marinade temperature for use should be no more than 38-40 degrees.

Peel the horseradish root and chop it on the finest grater. Add it to the brine. Previously, small wooden oak barrels were used for salting fish, as well as caviar and milt. If you don’t have this in your kitchen, then an ordinary small saucepan will do. Pour the prepared cooled marinade into it. Carefully transfer the main product. In some recipes describing how to pickle milk, it is recommended to first blanch the main product for one minute in boiling water. This is an optional procedure, but it has a positive effect on the initial result of the preparation.

List of required ingredients

For preparation you need:

• half a glass of milk;
• 800 g in milk;
• allspice peas;
• Bay leaf;
• liter of water;
• 45 g table salt;
• basil;
• carnation;
• horseradish root;
• 25 g sugar.

When everything is ready, we proceed to the next stage.

Dry salting

It is also important to know how to salt pink salmon milk at home using the dry method. It is as simple as the first option, but requires a little more time. It is recommended to weigh the product before cooking. For every hundred grams of salmon milk, two grams of salt and the same amount of sugar are taken. If you have a kilogram of product, then take forty grams of granulated sugar and table salt.

Place the milk in a dry, clean container. Lay out the product in layers. Sprinkle with the sugar-salt mixture so that the spices get on the entire surface of the milk. Close the lid and shake. Place in the refrigerator for 48 hours. During the last 24 hours, you can open the lid to avoid any unpleasant smell. If you have more time and patience, then every few hours you simply open and close the lid, letting out the air. There is no need to use any additional spices. It is not recommended to store prepared milk for more than three days.

History of flower symbolism.

How to salt pink salmon at home tasty and quickly
A significant feat of Pegasus was that he managed to knock out the source of Hippocrene with his hoof on Mount Helikon near the Grove of the Muses. Poets, writers and musicians began to draw inspiration from this sacred place, and the horse began to be called “the horse of the muses.” Soon after this, Pegasus was noticed by the father of gods and people Zeus and began to deliver thunder and lightning to Olympus, which were made by the blacksmith Hephaestus. Thus, the divine horse turned into a conductor between Heaven and Earth.

Pegasus was considered a sacred animal, which could only be ridden with a golden bridle. In Europe, his image could be seen on the coats of arms of scientists, since the mythical creature symbolized wisdom, eloquence and tranquility. The design of Pegasus in the Middle Ages was the emblem of the ancient and mysterious Order of the Templars, and during the Second World War - the military airborne forces of Great Britain.

In Prussia, daffodils were given as wedding gifts as a symbol of a happy marriage. In Ancient Greece, rose petals strewn the path of the winners. In ancient Persia, the capital was called Susa, which translated means “city of lilies.” In France, the lily is considered the flower of Louis, since under Louis XII it was used to decorate all the facades of buildings.

The custom of applying special designs to the body originated on the islands of Polynesia in ancient times. At first it was not a decoration, but a sacred act. Only the priest had the right to apply a Polynesian tattoo. He was the most respected member of his tribe.

There were several ways to apply a pattern to the skin. It all depended on which island the community was on. Therefore, despite the general similarity, there are several subgroups that are combined into Polynesian tattoos.

The meaning of the ritual in ancient times is associated with knowledge about the owner of the drawing. The tattoo was compiled from the main information:

• genus;
• family;
• community;
• position in the community;
• main occupation;
• personal qualities;
• main actions in life.

Some images had to be earned by demonstrating strength, dexterity, and endurance in the hunt. Each fragment of the picture has its own name and carries a certain meaning. In general, a tattoo is similar to skillful wood carving. However, the tribes of the Polynesian islands were also famous for this.

How to salt salmon milk

Many, not knowing how to prepare salmon milt, are accustomed to simply throwing away the product, giving it to cats and other pets. In fact, it is quite possible to prepare an incredibly tasty delicacy from them, which will appeal to absolutely everyone who more or less loves fish. In addition, milk will be a good snack on the holiday table. In addition, the product can be used in making toast, sandwiches and even caviar! So, let's learn how to salt milk, and use the product at every opportunity!

Masterpieces of the fish menu

The Christmas table setting will become much richer if you add variety to the menu by preparing some of the following fish dishes:

• ask for a recipe for mackerel with potatoes in the oven, since baked pork is not recommended to be cooked in the year of the same name according to the Chinese calendar;
• I offer a large selection of recipes for cooking pike in the oven, as an alternative to pork jellied meat and hot snacks with pork;
• any baked fish and potatoes in the oven can become both an everyday and a festive dish, depending on what type of fish the dish is prepared from;
• be curious about what kind of “beast” it is and how grenadier fish can be prepared, and do not forget to share your impressions of the taste of the dish you prepared;
• If you are interested only in easy-to-use and simple recipes, then fish in the oven with carrots and onions is exactly what you are looking for, and bon appetit to everyone for every day of the coming year.

What fish dishes are you likely to serve on your holiday table? Share your interesting finds or secrets of preparing the simplest fish, and how to serve it to guests on New Year's Eve

Thank you for your attention to my recipes. Leave your comments on the article and don’t forget to write a review about the recipes I offer

The Comments section at the bottom of the page is waiting for you.

How to salt salmon milk

Fresh milt of salmon fish and even those that you managed to extract from frozen fish purchased in a store can be salted. After being removed from the carcass, the product is washed and cooked when it is completely dry.

When you start salting milk, you have two choices: the first is the dry method and the second is using brine. Each of them is good in its own way and you choose solely based on your preferences and how much time you have left.

We weigh the milk to know its weight and for every hundred grams we take equal amounts of sugar and salt to make 4 grams. So, for a kilogram of salmon milk you will need to take 40 grams of a sugar-salt mixture.

Salting milk consists of placing it in a container, filling it with this dry mixture and, covering it with a lid, shaking the container several times. In this closed state, the container should stand for about two days in the refrigerator. In this case, you will need to open the lid a couple of times to let fresh air into the product, although in a normal refrigerator they, in principle, should not “suffocate”.

Salt milk with brine

To prepare a brine for salting salmon milk, you need to take a glass of fresh water for every 100 grams of product and put 20 grams of salt in it. Next, boil and when the brine has cooled completely, that is, not immediately after boiling, pour milk into it.

It is also necessary to cover the container with the product with a lid. In a week the milk will be ready to serve!

Beneficial properties and harm

Red salmon caviar is familiar to everyone since childhood. It contains proteins, microelements, unsaturated fatty acids, enzymes, and antioxidants. Articles, books and scientific dissertations have been written about the benefits of red caviar. Milk is a completely different matter. The first mentions of their use as food are found in chronicles of the 12th century. Over the past years, heated debates have flared up many times between scientists and people who eat them about the benefits and harms of this fish delicacy.

The reason for this is that, in addition to proteins, trace elements and vitamins, male fish milk contains hormones. They are necessary for the rapid growth and development of fry. By consuming pink salmon milk, a person eats a small amount of gonadotropic and steroid hormones.

About fifty years ago, a group of scientists from the Far Eastern State Technical Fisheries University studied the genetics and biochemistry of salmon fish for a long time. Scientists were interested in the possibility of growing fish homunculus - obtaining fertilized eggs of chum salmon and pink salmon in vitro In Vitro. Based on the results of the research, dissertations were written, and at international symposiums and congresses, academicians held heated debates about breeding sturgeon in artificial reservoirs.

According to Russian and foreign scientists, individual fragments of the peptide chain of DNA in fish and humans are very similar - this fully confirms the theory of evolution of Charles Darwin and the experience of Alexander Ivanovich Oparin, who synthesized complex peptide chains, structurally similar to proteins, by passing a high-voltage electric discharge through pairs of amino acids in a flask.

At the same time, the similar molecular and chemical structure of gonadotropic and steroid hormones, which are contained in human sperm and in the milt of salmon fish, has been exciting the minds of ordinary people for almost a hundred years and is the cause of heated debate among scientists about the benefits and harms of these well-known biological fluids .

Recently, scientists - gerontologists - have become interested in the composition of the sexual fluids of the inhabitants of the sea. Some species of prehistoric descendants of brontosaurs - leatherback turtles - freely overcome the five-hundred-year mark in their life spans. The metabolism in the body of these marine “distant relatives of Duncan MacLeod” is greatly slowed down - the turtle’s body temperature depends on the ambient temperature.

Pink salmon milk when consumed regularly:

• improve metabolism and strengthen the immune system;
• increase the action time of insulin by slowing down its destruction by enzymes during metabolism;
• remove toxins and metabolic products from the body;
• protect from exposure to ionizing radiation;
• slow down the aging of nerve cells in the brain;
• increase phagocytic nonspecific immunity;
• reduce cholesterol levels in the blood and dissolve atherosclerotic plaques;
• control sugar levels;
• stimulate insulin production;
• increase resistance to stress;
• strengthen the skeleton, joints and tooth enamel;
• stimulate hematopoiesis and interferon production;
• reduce the risk of vascular accident, stroke and heart attack;
• have an anti-inflammatory effect;
• help quickly cure rhinitis, sinusitis, sinusitis and ARVI as part of complex therapy;
• improve blood circulation in the pelvic organs, increase potency;
• restore the natural color and structure of the skin, narrow enlarged pores, heal small cuts and abrasions, and resolve colloidal scars.

The harm to the body when eating milt, caviar and pink salmon meat, which has recently been talked about a lot by manufacturers of artificial caviar and widely advertised paste-like mixtures of expired fresh frozen fish, scales and chemical additives, is dirty PR and very much exaggerated. According to long-term statistics accumulated by fish farmers, doctors and seafood sellers, over the past fifty years there has not been a single case of deterioration in health after eating seafood, except for allergies to preservatives.

According to customer reviews and statistical data from open sources, health problems after consuming milk or caviar of pink salmon and other sturgeon fish are very rare - one case in 12,000,000.

When analyzing a case with the involvement of doctors and experts, as a rule, it turns out that the cause of what was happening was not a foreign protein or residues of hormonal substances in milk and caviar, but an accidental coincidence, a violation of the regimen of taking medications that lower blood sugar levels, exacerbation of chronic diseases and other nuances that do not depend on food intake.

To be blunt and frank, there are no incompatible foods in nature. In each specific case, cases of food incompatibility hide:

• consumption of expired products;
• gross violations of technology at meat and dairy industry enterprises;
• violation of storage conditions for fish products;
• special conditions of the body - toxicosis of pregnant women, taking potent medications;
• an accidental coincidence of circumstances not dependent on food intake - violation of the timing of taking antidiabetic or hormonal drugs, exacerbation of chronic gastrointestinal diseases and other related diseases;
• the desire of doctors or experts, in order to obtain good statistical indicators, to hide the true causes of what happened by falsifying the facts.