Salted herring in saturated brine (simplest basic recipe)

[Margarita]

for five liters of water - 1 kg of salt. Ideal for red fish!

MargaritaWhole fish for sailing? And for how long?

Do you want to go swimming? And how long

Yes, Lelechka, completely straight!
The husband puts on from evening to morning. I think it's not straightforward "by the clock". (I will ask him more precisely). I think he will say: approximately.
In the morning he takes it out, hangs it over the basin on a hook - drip it, dry it. Then, during the day or in the late afternoon, it already plast.

[Margarita]

hangs over the basin on a hook

by the tail or the head?
We dry the vobla by the tail ...)))
Thank you, Margarita,
Now the pool is needed ... Salmon in the store 4 kg

a pool is needed ... Salmon in the store 4 kg

Great salmon!
We have such a square plastic basin (almost a bathtub) ... Convenient, of course, but not everyone has a cellar where to store it ...
I will ask my husband WHAT I hung up. It’s a shame, but I didn’t watch, I can burst toko

I can eat Toko

I also love this))))

The green bowl, in which I showed you the herring, here is about 5 kg of fish swimming in it), very convenient, compact and roomy, for 11 or 13 liters, I don't remember
And the salmon can be chopped in half without sweating and it will definitely fit in such a bowl

[OlgaGera]

OlgaGera, Lelka, I clarified, right now SMS came from my husband. Hangs up by the tail. But this is not drying * in the literal sense, but to drain water from him. Although, you can leave it to dry in a draft. If there are conditions. There will be a "sagging" fish.

All the same, I love dry salted salmon. Well, this is a matter of preference, not technology.
I am glad that many people liked the recipe. The best thing about it is a little fuss and the ability to salt any amount of fish.

So, my salmon is gutted ... and what? sailing low?
Dry current? I already bought a basin ... for free swimming

Hangs by the tail

yeah-yeah, I've already tortured the fishmongers with addiction

[Lelka]

Lelka, can. I say, it's a matter of taste.

[Nataliya]

Nataliya, that's what I stopped working out. Salted for so many years, and then again ... and that's it, it turned out byaka ... I exhausted so much fish ... and now a couple of pieces come across in the freezer .. I plug them into the farthest corner ... well, no matter how I and not mine ...

can.

ufff, calmed down
And then I already gathered a company for the salmon

my salmon is gutted ... and what? sailing low?

Mush said that he also salted the large ones who had been gutted without a head.
Can!

I constantly salt thinned herring in brine, than other fish are worse. Another thing is that herring spices are not suitable for every fish.

Lightly salted



Smelt

[Katko]

another question. How long should the salmon hang?



Katko, Katerina, so you know how to seduce ...

Thank you, I salted herring and mackerel yesterday, very tasty. And why did I buy salty for so long ...

[minimum]

How long should the salmon hang?

Hanging with us minimum 6 hours for a large fish. So that it drips well, dried.
Then it is easier to cut, not slippery. And the meat is denser, as if ripening something. Well, if I may say so. I'm not a fisheries technologist.
So easy for our taste!
You can, of course, cut it earlier, it is ready.
But we don’t fiddle around until it dries up

I already got tired of dissolving the salt !!))

and I,
at first...
I took a mixer, an immersion leg, once ..... and you're done
What progress has come))))))))))))))))))

and I also know what I'm doing? when it turns out that the time of the ambassador will end at night, and at night "all people should be happy")
I clean the salting tub in the cold - now on the cold loggia, there is like in the refrigerator +4.
then the process slows down and the fish are not salted

Katya, thank you, right on time, my ambassador's end time will be at 5 am, now I’ll take it to the loggia.

where were you yesterday? I can stand the time so that I can get it out in the morning.
Ie.If I start it now, and pull it out to cool, can I pull it out tomorrow afternoon?

[OlgaGera]

yes, I do this almost every time, so the ambassador is even softer and more uniform



OlgaGera, Lelka, mulberry you cho do not know where to look for mine ?? closer to kaneshna fish

pull it out to cool, can I pull it out tomorrow afternoon?

LeHko



possible at the start in the cold, also good for smooth and lightly salted

Launched it in a basin. Even the basin is too small ... She cut off the gills.

[Lelka]

Lelka, we wait

[Bridge, Natalia and Katya,]

Lackedra and mackerel.



The mackerel and herring swam for 15 hours. It turned out great! Then I prepared fresh brine and ran the sockeye fillets on the skin and the lachedra cut in half. Sockeye pulled out in an hour - it was ready, and the lakedra lay for 3 hours. Very tasty and very tender!

Bridge, Natalia and Katya, thank you very much! Holiday greetings!

we wait

I also))))
When to get it out?

[Lelka]

Lelka, I don’t know what size your fish is)
Is she standing in the cold all this time or has she brought it into the warmth?
Try to get one, rinse it under water (you must, otherwise you won't understand) and cut a piece from the back to the ridge and try

lacedra

I like the name, I have to look here)

Lackedra and mackerel.

Mackerel will be fatter)) I love it)
Is the lacedra bald too? how is mackerel?

get one

so she is alone. 3 kg. The basin was not enough for me for the company. Immediately put it in the cold. On the porch, on the floor. I'm going to poke the back with my finger.

[Lelka]

Lelka, ugh, I beguiled, I thought you have herring floating))

Is the lacedra bald too? how is mackerel?

There are small scales, but I did not peel them off

Gyyyy ... herring .. one ... b big ...

How much does a watch cost?

already 16 ...



I poked it.
The back is soft. The abdomen is plump. She turned her back down. But it keeps the shape of the pelvis.)))

[Lelka]

Lelka, I'd probably leave it until evening ... but everyone has different tastes for salt
Can you still cut out a piece for a sample, huh?
He's gutted, you can from the inside

I'll hold you, Katyun. We can see you tomorrow.
I don't like the taste of raw fish. When there is no salt. Not mine

[Lelka]

Lelka, well then, boldly hold it until tomorrow
My coho salmon swam with herrings, and then another day without them

Ready! Two herrings have already been cleaned! I had to buy a bowl, seductresses! The fish swam for 15 hours. Large, but what a delicious !!!!

[Tatyana]

Tatyana, fedorovna1,



But she pushed me: I'll also buy a separate bowl for her, otherwise I often need my little green one

I have already cleaned two herrings

I no longer have two

[Katerina]

Hung up the fish. I tried it.
Virgin! This is something! Lightly salted, but no raw meat taste. Awesome !!!!
Katerina, Natasha, Margarita, thank you!

There are small scales, but I did not peel them off

True? And they brought me naked, ordered 3 times. No scales

[Lelka]

I will report: I overexposed the coho salmon in the brine a little, but on the whole it turns out excellent salting for my taste.
The other two kusmans of the same fish were salted with the classic two to one sol / saher, the other tasted somewhat
Both two options are great
With dry salting, the meat turns out a little denser, it was immediately expected, since the salt was drawing moisture directly onto itself) I dripped a spoonful of cognac, the aroma was gone, I will not add any more, it is also better to serve it without it.



Lelka,
I'm happy for you
Straight at least to you))



Tell me how many kg of fish, what is the thickness of the back (gutted yes?) How many hours did you swim?
Write and we know boom and you will have a memo)

Waxing RyP 3 kg, with head, gutted. She cut her gills. Swam in the cold on the terrace floor. 5 liters of Water - 1, 4 kg of rock salt, even that, Ukrainian. Kazakh saltier.
Launched - 12/25/2018, 23:00
Hung up - 12/28/2018. 15:20 (2, 5 days approximately)



So, where do you put your head and skin?
If not for salty, then you can broth for aspic. And right now, how?

Or maybe like a soup-ear, cook, the current of salt in the broth is less



Coho salmon all cut into pieces, bones separately
Packaged and wrapped in a film, put freeze, take out a boom as needed)

True? And they brought me naked, ordered 3 times. No scales

Nata, she, scales, is barely noticeable, millimeter

like soup soup

I don’t eat first .. and mush doesn’t like that. Ear only on the shore, at the stake.
She promised a bonfire, a firebrand and a glass to go there ... There is no shore

There is no shore

Here, this is the bank of the Volga))

and a fire for you))

FSE are showing off! What am I bald fishless?
Here is my Keta on a platter
Delicious, fatty!
I'm not overjoyed at this recipe!
Natalia!

[mamusi]

mamusi, yes fish, fish



I'll dissect the whole smelt)), the caviar was in 4 pieces

Packaged and wrapped in a film, put freeze, take out a boom as needed)

I also have. True, on plates, wrapped in foil and in a pile in the freezer.

mamusi, yes fish, fish

That's the same !!!