Salted fish in two hours

[celfh]

Salted fish in two hours

Category: Fish dishes

Ingredients
any fish I have pink salmon
water	0.5 liter
salt	1-2st l
vegetable oil

Cooking method

I cannot say that I am a big fan of salted fish, but yesterday after seeing potatoes with herring from celfh , the saliva flowed ... Well, only tonight I remembered that I still want fish. A piece of frozen pink salmon has been lying in the freezer for a long time and I decided to salt it in a way that I and all my friends have chosen for a very long time.

She rinsed a piece of frozen pink salmon with warm water and ten minutes later, when the fish moved a little, took off the skin and separated the flesh from the bones. Cut the fish fillet into small portions and put in a bowl.

I prepared a brine, diluted salt in 0.5 liters of water at room temperature, 1 spoon for lightly salted or two for salted fish and poured it over the fish.

Leave for 2-2.5 hours, then put the fish in a drushlag, transfer to a jar and pour oil (I have mustard).

The fish can be eaten right away, but it tastes better when it does not stand much in the refrigerator and the oil will take away the excess salt. There is such a fish in the refrigerator for no more than two weeks.

Time for preparing:

2-2.5 hours

Note

In this way, you can salt any fish in small pieces, for the holidays I salt salmon or trout like that. But salted pea in oil is not much worse than salmon!

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I had pink salmon
I loved her!
And, sprinkled with coarse salt,
I used everything!
Shredded (a) again
And I wrote this post,
what ... etc.
(Unisex, damn it!)

super!

[Irish]

Irish, sooo delicious !!! We must try to do so. Thank you

We salted fish like that in the very distant Soviet times. True, then only horse mackerel was available, but, as I remember right now, it was very tasty. Opening day, thanks for recalling the recipe. Now the rain will end, I'll go buy pink salmon

Opening day, what an interesting recipe.
kirch, I wonder if you wrote that the recipe is old, and what kind of fish can still be salted like that?

Irina wrote that any, If we salted horse mackerel, then mackerel is also possible

Opening day, what an interesting recipe.
kirch, I wonder if you wrote that the recipe is old, and what kind of fish can still be salted like that?

I read this recipe for mackerel and herring.

Irina wrote that any, If we salted horse mackerel, then mackerel is also possible

Thank you, the photo of pink salmon overshadowed everything, so I did not carefully read the recipe.

I read this recipe for mackerel and herring.

Tanyulenka, thanks for your answer, it means that the list of fish that can be cooked in this way is expanding.

Thank you girls! Yes, my girls salt both mackerel and herring in this way. As I already wrote, I am not a big lover of salted fish, but before the holidays I buy several tails of salmon or trout and I have enough of both salt and aspic, and from what remains a very tasty soup is obtained. My daughter is very fond of lightly salted sandwich and guests are always happy and crumpled with pleasure.

[Gaby]

Gaby, my mother used this recipe to make any fish, both sea and river. From river pike and silverhead and pike perch, bream, carp, only large individuals need to take fewer bones in them.

Rusia, thank you for adding fish for this recipe, only I understand salted salmon, I understand pink salmon, I understand herring, but I can't imagine what taste the carp will have, for example, salted ... I no, I didn't eat just cooked river fish. And it’s interesting, as much as horror, but I bought a herring and will be like Tanya Selfh.

Thanks for the recipe! I want to try to do the same. How many fish did you take for this amount of water and salt?

Maria, I don't weigh the fish, the main thing is that the water has completely covered the fish. That's all the tricks ... Nuuuu pure fillet we can gram 300 was ... In the photo of a bank of 0.5 liters

Thank you so much !!!

Opening day, accept my thanks for the recipe and +1. In the evening I cooked two herrings, well, what can I say, the most difficult thing was to endure the last hour, I wanted to catch a piece from the brine, I also wanted to add some lavrushka, toss the pepper, but I firmly decided to do it according to the recipe.
The result is a very tasty and tender fish - it is impossible to come off.

Opening day, thanks for the recipe! I love those with a minimum of ingredients, and the result is pleasing. +1

Thank you girls for the kind words! I am very glad that you liked it!

Rusya, thank you for adding fish for this recipe, only I understand salted salmon, I understand pink salmon, I understand herring, but I can't imagine what taste carp will have, for example, salted

Yes, who can argue, of course the red fish is the most delicious. Well, this is what my mother, during a total deficiency, made of the fish she was. There was no trace of red then. From the sea, except that mackerel and herring could be obtained.
This I gave an example that the recipe is universal, I think there is no need to be afraid to try to make it from different fish.

Yes, who can argue, of course the red fish is the most delicious. Well, this is what my mother, during a total deficiency, made of the fish she was. There was no trace of red then. From the sea, except that mackerel and herring could be obtained.
This I gave an example that the recipe is universal, I think there is no need to be afraid to try to make it from different fish.

Russenka, I'm afraid you didn't understand me, I meant that what I listed different fish and, for example, herring, I tasted and I know the taste, but what the river will taste like, I don't know and can't imagine, BUT this is and interesting. Thank you for expanding the list of fish that can be salted this way.

[Gabi,]

Russenka, I'm afraid you didn't understand me, I meant that what I listed different fish and, for example, herring, I tasted and I know the taste, but what the river will taste like, I don't know and can't imagine, BUT this is and interesting. Thank you for expanding the list of fish that can be salted this way.

Gabi, you can taste what the river fish will taste like! Now they sell silver carps (live!), Here's the recipe for them:

Pickled silver carp

Thank you Lusinka, I remember the Queen's recipe, but I didn’t do it, and there is yours too ... Tell me, do you first freeze the fish for two days or just solish it? I’m asking you, you don’t need to do anything for prevention?

I do nothing, I buy a LIVE silver carp and butcher husband cuts and salt.

Thanks for the clarification, and your husband is gold.

Irish, thanks for the recipe.

To your health! And what has already been salted? By the way, it's better to put one spoonful of salt, with two, as for me it turns out so very salty ...

Nah, haven't done it yet. Tomorrow evening I'll buy it, I'll do it. My fish is respected.

Well, now it's my turn to salivate and go for pink salmon. Recipe
It is necessary to break the stereotype: from some very distant times there are memories of pink salmon as a dry, not tasty fish.

Yeah Tatiana, it turns out tender in oil. I really hope you enjoy it.

Uraaaaa! Happened!!!

True, it was not possible to clean the skin, since the knife was thick and dull.

We ate yesterday at dinner with potatoes !!! Delicious!!!!

I left a little for a salad. I will prepare the first number)))))))
Thanks for the recipe!

To your health! I am very glad that I liked it!

I do nothing, I buy a LIVE silver carp and butcher husband cuts and salt.

And isn't it scary? I don't remember where I read about the fact that such half-baked options with sea fish are somehow rolled, and in the river there are too many parasites that live with pleasure in humans.
PS I love sushi and console myself that it is made of sea inhabitants

I have a question: I made it according to your recipe, only I had 500 grams of fish. I forgot about it - I stood in brine not 2, but about 6 hours. Got it - half-baked, unsalted fish. Did I do something wrong? We ate it on the second day, but it was already very salty, even the oil did not help.

[SonyaIvanova]

SonyaIvanova, maybe the pieces of fish were too big for you? I myself salt all the time for 2.5 -3 hours on two tablespoons of salt, it turns out very salty.
What kind of fish did you have?

[vernisag]

vernisag, I had thawed chum salmon. By the way, after lying in oil, it turned out to be sooo tasty, and I want to continue to try salt in this way, but I am confused by the duration - suddenly I do something wrong. Salted by the way in the kitchen, it's warm there.

Well, what's wrong then? Everything is simple there, make the pieces thinly and quickly the fish will be salted.
I also keep it in the kitchen, and after I throw it away, I fill it with oil and put it in the refrigerator. If you add a lot of salt, we just double the water and salt.
Delicious fish for you!

[Irina]

Irina, and salt-1 tablespoon with a slide?

[Natalia]

Natalia, I put two, without a slide.

[Irina]

Irina, thanks: rose: Let's go do it.

To your health, I hope you enjoy it.

I made it: yahoo: Delicious! And what a gentle one. Now they poured oil into the refrigerator. I'm afraid the fish won't stay long with us. Irina thank you very much for the recipe! So easy and quick to prepare

To your health Natalya!

[Irina]

Irina, well, the recipe is 2 years old, but I just saw it. Well, nothing will make up for lost time

Oh, Natal, here on the recipe forum ... you can get lost ... Can you reread everything?

Irin, indeed, a lot. And so I want to try EVERYTHING. But

And I filled the whole herring with such brine
I do not want fish juices and fat to be drawn into the brine
Now I'm thinking how much to leave her in this swim on a cold loggia
For the night, that is, for 6 hours is not enough ... I'll leave it until tomorrow until the evening, come home from work and cut it into pieces, and then I'll fill it in with butter ...

[katko]

katko, and I have pink salmon, there is no fat. But it turned out to be very gentle.
Unsubscribe later how to get whole herring.

I'll leave it until tomorrow until evening

Probably salty

It didn’t move, on the contrary, it was pink and not salty near the stone.
On the loggia, ok plus 5 degrees, and the fish is whole, about 350g or a little more, you should safely leave it for at least a day.
She buttered and brought a little, butter for the rules and onions.
Thank you

[katko]

katko, To your health! Well, in the cold, yes, it probably shouldn't be too salty