Muksun is a fish of the salmon family, belonging to the whitefish genus. Its meat is tender, quite fatty, and contains many useful substances. It is often called an energy product, which is especially recommended for athletes and other people whose work involves heavy physical exertion. At the same time, muksun meat is considered a delicacy. Many people like it salted. If you want to get a delicious cold appetizer from this valuable fish, it won’t hurt you to learn how to pickle muksun at home. This process is simple and not too long; even a novice cook can cope with the task.
Preserves
One of the main tasks when preparing muksun is choosing fish of suitable quality. There are two options to choose from – fresh or frozen.
If you manage to find fresh muksun, then all attention is paid to the eyes and gills. The traditional indicator of the right choice is a “clear” look and pink gills. This fish will make a great delicacy. It can even be used to prepare fish snacks. If fresh muksun could not be found, then frozen. The selection rules are identical - no cloudy eyes, pinkish gills and a minimum of damage. The ice layer on frozen muksun should not exceed 3 mm.
There is no need to speed up defrosting muksun. Convenient dishes and in the refrigerator on the bottom shelf. After 10 - 12 hours, the carcass will be carefully defrosted, preserving the structure of the meat and excellent taste.
Cooking features
There are several options for salting muksun at home. The northerners make stroganina out of it. In other regions, it is customary to salt this fish in large layers. Most often it is salted dry, but sometimes brine is used. To obtain the expected result, the housewife must adhere to the recommendations accompanying the specific recipe. However, no matter which method of salting muksun the cook chooses, knowledge of several important points will be useful to him.
- When purchasing muksun, it is important to correctly assess its freshness. Spoiled fish have cloudy eyes, dark gills, and an unpleasant odor. An indirect sign of stale fish may be the absence of a head. Thus, careless sellers try to prevent the buyer from determining the quality of the product by its eyes and gills. If you purchase frozen muksun, you need to pay attention to the expiration date indicated on the package. It is also important to make sure that there is no snow or water in the bag with the fish, and that the carcass itself looks smooth. Otherwise, there is a high probability that the fish was stored incorrectly and was repeatedly defrosted and frozen. Such a product may have unsatisfactory organoleptic qualities and may even be unsafe for health.
- Muksun is a freshwater fish and may contain parasites. They are not dangerous if the fish was previously frozen. However, if you still find parasites when cutting the carcass, it is safer to use the fish for dishes that are prepared using high temperatures.
- Muksun will taste better if you do not expose it to sudden temperature changes when defrosting. It is best to let it thaw in the main chamber of the refrigerator or in ice water. Trying to speed up the process using a microwave or warm water will cause the fish to lose a lot of moisture and become drier and less tasty.
- Before salting, the muksun is washed in running water to remove mucus, gutted, and the head is removed. The scales are usually left, and then the already salted fillet is cut off from the skin, so that the scales do not end up in the appetizer.
- When gutting fish, care must be taken not to damage the gall bladder, otherwise the fillet will acquire an unpleasant bitterness. It is also advisable to keep the film covering the inside of the abdomen intact so that the fat underneath does not leak out.
- Before salting, the muksun is plated by cutting the fillet from the backbone. Some recipes call for cutting fish fillets into thin slices.
- The opinion that fish does not absorb excess salt is wrong. Therefore, you cannot add excess salt when salting. In order not to overdo it with this product, the muksun fillet plates ready for salting must be weighed. If its weight turns out to be more or less than indicated in the recipe, the amount of salt and other ingredients should also be adjusted up or down. Proportions must be maintained.
- The time for salting muksun depends on the specific recipe and the size of the pieces. Usually it is 2-3 days. If there is a need to speed up the process, you need to salt the fish under pressure or add vinegar, lemon juice and other similar components to the brine, essentially turning it into a marinade.
Salting muksun and serving
Salted muksun is prepared quite simply and does not require sophisticated ingredients. For 1 kg of muksun you will need 150 g of salt, 1.5 tablespoons of sugar, 1 teaspoon of black pepper, herbs to taste (usually dill and parsley). The following procedure is quite standard:
- Thorough gutting of the carcass, cleaning of scales and mucus. Rinsing fish after gutting is mandatory. After washing, the carcass is wiped dry with paper towels.
- Weighing the fish and preparing the required amount of ingredients - muksun should not be over-salted.
- The muksun carcass is cut in half along the back. The ridge is removed. Half of the prepared salt is poured into the prepared container.
- Next, the muksun halves are placed on the bottom of the dish with the scales down. Top the halves with sugar, as well as the remaining salt, pepper and herbs. After this, the fish is covered with a flat dish and fixed under pressure. For a carcass weighing 1 kg you will need about 4 kg of cargo.
- Then the dishes with fish and press are placed in the refrigerator for 30 - 36 hours until fully cooked.
A simple recipe for salted muksun
Compound:
- muksun fillet – 1 kg;
- sugar – 40 g;
- salt – 80 g;
- spices for fish (optional) - to taste.
Cooking method:
- Rinse the muksun carcass and dry with a kitchen towel. Remove the head and gut the fish.
- Run a sharp, large knife along the spine of the fish, cutting off a layer of fillet from it. Separate the spinal bone from another piece of fillet.
- Mix salt with sugar and seasonings. Sprinkle the fish carcass with the mixture on all sides. Fold it in half and place it in a bag. Cover the top with a board and place a weight. It can be plastic bottles or other containers filled with water. The weight of the load should not exceed 2 kg, so as not to spoil the structure of the fish fillet.
- Refrigerate the fish. After a day, pour the resulting liquid out of the bag, wrap the fish in gauze and refrigerate for another 48 hours. The load can no longer be installed.
The fish prepared according to this recipe is lightly salted and has a harmonious taste.
Drying and drying muksun
If you want to get dried fish, then you should select the preparations no less carefully. Next, the same procedure of gutting the fish is carried out, with the abdominal cavity being cleaned of entrails and black hymen. After:
- Cleaned and washed carcasses are dried to remove excess moisture (you can blot them with a paper towel).
- Prepare a mixture of salt and pepper in sufficient quantities to thoroughly rub the sides and abdominal cavity.
- The carcasses are rubbed with a pepper-salt mixture, placed in a bowl or baking tray, which is wrapped in cling film.
- The prepared ambassador is immersed in the refrigerator for a period of 40 to 48 hours.
- After the salting procedure, the carcasses must be washed in running water, dried or blotted with paper towels.
- All carcasses are hung out in the air (it’s good when there is a ventilated balcony or veranda).
The time for such drying is limited to 3–4 days, depending on the desired hardness and juiciness of the fish meat. To equalize the intensity of drying, it is recommended to make several longitudinal cuts on the back. And don’t forget to place some kind of dish under the hanging fish - an abundance of dripping fat is guaranteed.
Muksun, salted steaks in brine
Compound:
- muksun – 1 kg;
- water – 1 l;
- salt – 140 g;
- cloves – 2 pcs.;
- bay leaf – 2 pcs.;
- allspice peas – 5 pcs.;
- coriander seeds – 2-3 g.
Cooking method:
- Clean the muksun from scales, gut it, rinse and dry. Cut into steaks about 2-3 cm thick.
- Place the fish steaks in the container or other container in which you intend to salt them.
- Boil water in a saucepan and dissolve salt in it. Add spices, boil for 10 minutes. Remove the pan from the heat and allow the brine to cool to room temperature.
- Pour brine over the fish and put it in a cool place.
Salting option
- Buy fresh frozen iced muksun from us by phone 8-967-140-1008
- Garlic – 2 cloves
- Rock salt
- Dill greens
Cooking method
1. Take the muksun, clean it from the entrails and cut off the head. There is no need to remove scales or cut off fins. We put a cutting board on the table and put newspaper on top, then lay out the fish. Next, we need to “flatten” it, that is, draw it with a sharp knife along the ridge to the tail on both sides. Then take rock salt and thoroughly sprinkle all the fish. Leave it like this for a couple of hours. 2. Now we need to thoroughly rinse the muksun in cold water under running water. Let excess moisture drain. The fish should dry slightly. 3. Take 2 large cloves of garlic and chop finely, chop the greens and mix everything in a plate. We separate the backbone from the fish and cut it into longitudinal pieces, right along the bones to the skin - it should remain intact. Carefully sprinkle the pieces with dill and garlic. Throw away the peel. Place in the freezer for a couple of hours and the fish is ready!
Sugudai from muksun
Compound:
- muksun fillet – 0.2 kg;
- table vinegar (9 percent) – 10 ml;
- refined vegetable oil – 20 ml;
- ground black pepper – 5 g;
- salt – 5 g.
- Rinse the fish carcass, clean it, gut it, and fillet it.
- Cut the fillet into thin slices. To do this you will need a sharp knife. It will be easier to cut the fish thinly and evenly if it is frozen.
- Place thin slices of fish fillet on a platter.
- Mix oil, vinegar, pepper and salt. Pour the mixture over the fish.
It is believed that the dish is ready to eat within 15 minutes. This is one of the traditional dishes of the peoples of the North.
Muksun is a tasty and healthy fish that turns into an excellent snack if salted. There are several options for salting this fish, each of them is good in its own way.
Now you will learn how to salt muksun at home - we have specially compiled the recipe so that you can salt it yourself. This is a gorgeous white fish that is very tasty, no matter how it is prepared: boiled, fried or salted.
Salting muksuns
Salting muksuns
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Post by MIKHALYCH72 » Mar 18, 2012 07:58 pm
I offer my recipes for fish: 1. Malosol. Fish: muksun, nelma, trout. For salting, 1 kg of fish requires 1 tablespoon of salt and 1 tablespoon of sugar. Who loves what spices? I've been using store-bought "Spicy Herring" lately. Mix salt, sugar, spices. We clean the fish, wash it, rip it completely open along the head and along the spine, remove all the entrails and gills. I use a spoon to remove blood from the ridge. Very comfortably. Wash the fish and wipe dry. Spread the mixture evenly over the entire surface. You can squeeze a little lemon. Acid accelerates the protein maturation process. Fold the fish and wrap it tightly with a rag. We put it in a bag and tie it tightly again. I use tape. The bag must be intact so that the juice does not leak out. Place this package on the bottom shelf of the refrigerator. Half a day lies on one side, turn it over and half a day on the other. Next, we take it out, open it, wipe it dry, cut it into portions, and the fish doesn’t walk on dry land. Try it, I like it.
Benefits of muksun caviar
Beneficial features:
- Arachidic acid in the composition gives a person vigor and readiness to cope with any physical activity.
- Bromine has a positive effect on the functioning of the nervous system.
- Copper improves blood circulation in the body.
- Molybdenum is essential for dental health and acts as a preventative against caries.
Caviar is quite fatty, so even one sandwich can quickly satisfy your hunger.
Northern fish
Northern fish are on sale in Moscow directly from the supplier, which grow in natural conditions and feed on pure and natural plankton. We have fresh frozen and cold smoked fish products: yukola, balyki, tesha, vendace and other types.
Red caviar is also on sale.
Sale of fish products: 8 967 140 1008 Ivan email
From us you can buy northern fish in Moscow, which we supply directly from Yakutia, which is why our prices are favorable. We compared the cost of our products with other market participants and put them in such a way that it was convenient for customers.
Delivery is provided for orders over 7,000 rubles, the cost is determined based on the customer’s address.
