Tricia
Well, yes, I'll dry it completely until dry, wrap it in paper ...
Thank you!
Yes, Sdekom, I guess. Or by regular mail. And then in Moscow time everyone is busy, working from morning to night, I don't know when they can pick up the parcel.
Elena Tim
Well, have a good trip to your squid.
Tell me later how they felt.
Arka
And I started to eat the lacedra)), did it at 70 ° for 3 hours. Marinated for 12 hours. But it was faintly felt, only on the tummies. It must be milled, probably. Next time I will cut into fillets so that the marinade is better absorbed. It was delicious anyway
Thanks Lenka, great recipe!
Elena Tim
Oh, how much I love lacedra .... I'd gobble it raw, honestly.
Natuska, good health, my gold!
Only I here nipOnila:
Quote: Arka
It must be milled, probably.
Did you dry it entirely?
Anna1957
Arka, why 70? It turns out softer (although I don't like this definition in relation to food) at 55 degrees.
Arka
I cooked a la hot smoked, because 70 °
And yes, I cooked entirely
Elena Tim
Ah, well, that's clear, that's why I didn't marinate. Try spicing the fish next time - it will be much better.
But don't put the fillet on 70C - you will cook nafik. The fish will be raw anyway, clinus!
Anna1957
My son, accustomed to chilled trout and salmon, cracks this frozen chum salmon, cooked at 55 degrees, rolling his eyes with pleasure. But I kept it in the dryer for 5 hours according to the recipe.
Arka
I have bought some lacedra and a couple of mackerels again. I'll put everything on the fillet, but I'll dry it for 4 hours, mackerel is even less, probably
Elena Tim
Yes, see for yourself by the thickness of the piece. I had a coho salmon 3 cm, if anything.
Arka
Vseoooo
I could force myself to cut into fillets, fish is marinated
nut
Is chum salmon suitable for this recipe? A store "Red caviar" has opened in our city - a chum salmon for a promotion of 364r or coho salmon is better
Elena Tim
Quote: Arka

Vseoooo
I could force myself to cut into fillets, fish is marinated
Well, we are waiting ...

Quote: nut

Is chum salmon suitable for this recipe? A store "Red caviar" has opened in our city - a chum salmon for a promotion of 364r or coho salmon is better
Yeah, chum salmon will do, though it's drier. But coho salmon is definitely cooler - it is straight juicy, especially large. The 2.5-3-kilogram (headless) ones even have a fatty one, like a salmon.
kubanochka
Elena Tim, Lenchik !!!!! Thank you, my dear Human !!! How delicious it is! I liked this recipe very, very much. Before that I cooked catfish almost the same way. I just salted it for at least a day, then kept it in the dryer at 50-55 degrees for 6-7 hours (it turned out that it dried at night). And in the morning she smoked a little. Or just left it. Well, in your version, with your marinade sauce, it's just fabulously delicious! Coho salmon was 2.5 kg headless. I cut it in half. And I prepared everything, including the tail section. Everything is delicious.

I forgot to say, I didn't cut it lengthwise. From experience with catfish, I knew that everything would be cooked in a whole piece
Elena Tim
Oh, how glad I am! Lenusik, good health, my dear!

Listen, I didn't understand, you just cut the coho in half across, not along? And just dried with these whole logs?
kubanochka
Quote: Elena Tim
Listen, I don’t understand, you just cut the coho in half across, not along? And just dried with these whole logs?
You understood everything correctly, Lenus. In half across. Not along.
Elena Tim
Well, you must!
And I, in fact, why I was surprised - over there Natasha Arka's whole lachedra was not pickled. Says, only where the belly was felt marinade. Therefore, she took up the filing. And you just somehow magically managed to cook a hefty coho salmon well. You must be a sorceress.
kubanochka
Quote: Elena Tim
You must be a sorceress.
Nooo, I'm not a sorceress, I'm just not greedy))) I'm not greedy with the marinade. The fish I had was practically drowned in it. And marinated for a day. That's the whole secret
Elena Tim
Ahhh, now it's clear, the dog rummaged. ... Nicely you got out of the file
Arka
And I! And I! And right now I'll go and put my little mackerels (which for some reason were called mackerels) on the night, they've already been marinated
And tomorrow I'm going to eat




I put two fillets of mackerel and fillet of lakedra, those that were skin side down in the marinade, and the meat itself was well dipped in the marinade again. Well, and the same set remained for tomorrow night.
Wow and eat !!!
Elena Tim
Well, what, ate already? Why are you silent, it's curious!
kubanochka
Quote: Elena Tim
Well, what, ate already? Why are you silent, it's curious!
Digests ...
Elena Tim
Yes, I would like to see the finished product, not "processed".
Ilmirushka
nekada! code I eat - I am deaf and dumb!
Arka
Well, why are they? The lady is full and will deign to rest
Lenk! Photo tomorrow, already too lazy to get up, finally nafik was out of breath, even lying with difficulty
Delicious pipetski! And the fillets that came out the most delicious were those that were marinated for a couple of hours and dried at night, and those that I put to dry in the morning turned out to be salty fry, at least mackerels, they are really huinky.
Elena Tim
Well, but now you know exactly which fillet takes how long to marinate.
Come on, Natus, don't bother with the pictures, I'm very pleased that you liked it.
nut
I, too, today with a delicacy - a dried skumbrayka - yesterday I decided to try it out, there were 4 plump fish in the freezer, a double size marinade (I'm not a greedy person) - I sit, I have lunch, I enjoy - it turned out sooooo delicious. - today there is an action for 435r coho salmon, they said to arrive after 3 hours - there will be a new delivery of coho salmon, for what happened - goons are 3.5-4 kg, I can't master such a fish - it'll get bad for me
Spicy coho salmon, dried a la sous vide

Lenochka thank you for such a simple but insanely delicious recipe
Olga VB
Quote: kil
tastier than you ever have.
Quote: Elena Tim
Just as you will not find anywhere else such a shish kebab from a tenderloin like yours.
Why, without fear of sin, does the cuckoo praise the rooster?
Elena Tim
Quote: nut

Spicy coho salmon, dried a la sous vide
My God, the fish is already sparkling! Irish, I am very glad that you also liked this recipe. Eat to your health!
The photo is awful! And where did she go, by the way? Is the radical doing weird again?
Quote: Olga VB
Why, without fear of sin, does the cuckoo praise the rooster?
You don’t like it when someone else is praised, right? Ty Manka didn't bite?
And finally, who would grill ?!
Shcha, abazhdi, I'll fire thee alaverda ... Stay here, don't go anywhere ... I just wanted to see you yesterday, but the mood was too good.
Elena Tim
So, well, de this, it will not be said in public, Olka?

Ooooh, are you mulberry? Sari, what did I find:
Quote: julia_bb
You are more beautiful
Quote: posetitell
Olya is prettier and more interesting.
Quote: flame
Olga VB, Simply the most delicate beauty. Delight!!!!!
Quote: Chamomile
you are a real beauty. With its such Russian beauty, natural.
"Whoever praises me best of all, he gets a big sweet candy"

It remains only to twist a finger like this: to brush off a little slug on a shy girl.

No, I’m the main thing, right then I thought that Olka would pull up her nose and gallop up to me Spicy coho salmon, dried a la sous vide show. And she, as always, was not long in coming.
Olga VB
Quote: Elena Tim
will come to show meSpicy coho salmon, dried a la sous vide... And she, as always, was not long in coming.
A nefik ignore me, patamushta
Next time, I’ll show you well, get ready
Anna1957
Quote: Olga VB
I’ll show you the wrong way, get ready
Wow)))) I immediately remembered "Window to Paris")))
Elena Tim
Quote: Olga VB
And not to ignore me, patamushta
A! Olkaaaaa, I have not seen! And not only your post, as it turned out.
No, and what are you, could not weighed out a pendal, they say, Timkin, what devil are you dragging past?
Would I become a specialist to ignore you, what are you? You are like a gift for me, literally a walking excuse for mockery.
Arka
Well, here I am with a photo report

Spicy coho salmon, dried a la sous videYou, Lenok, excuse me, somehow everything was eaten unnoticed ... I brought everything that I could, clinus!


Elena Tim
Quote: Arka
I brought everything that I could
I suppose I also had a bite on the way.

Cool fish, Natus!
Arka
How easy it is to please you! You are my fish! I ate one skin, let me kiss you!
Anna1957
Quote: Arka
I ate one skin,
And, by the way, I like to chew the skin. Sometimes it turns out soft, chewable.
zvezda
Today I decided to cook this fish, because some, we do not show the finger who: this: all ears have buzzed
There is no dryer, so I decided to cook in AG at my own peril and risk and got ... well, there are simply no words
Lenchik!! Let me kiss you
I was strictly told .. write EVERYTHING
SO ... The fish (chum salmon) had a net fillet of 1,350. I divided it into 4 pieces, marinated for 2 hours (not on purpose, but it just happened) in soy sauce + thyme + seasoning for kebabs + a little sugar + seasoning for fish + chili .. straight gram + 4 peppers. Transferred to AG on 2 gratings and 65 * sk. h. and began to cook. The first fish was cooked for 30 minutes, the second for an hour, etc. The fish in 10 minutes. before the end, smeared with a brush with rast. oil b / z.
Tried everything The most gentle, which for 30 minutes. This morning I tasted the already cooled one .. oh, how delicious! The last 2 fish I missed sl. oil, and so they are .. just incomparable! For the photo do not scold .. something I have Spicy coho salmon, dried a la sous videSpicy coho salmon, dried a la sous vide
Spicy coho salmon, dried a la sous vide
Anna1957
Olya, well done, very necessary additions to the recipe both in terms of using another device, and in terms of the ability to vary the time to obtain a different taste of fish.
zvezda
Thank you Anya! I tried to..
Elena Tim
Quote: zvezda
Don't scold for a photo
I will be a swear, I WILL! I strongly object to such photos! It is an unprepared person who can literally get a heart attack, with a swoop nose resting on such dishes. You can't do this with people! "We are fat women, is it far from sin ?!" ("The Marriage of Balzaminov")
Olyayaya, what a fish! You can die of envy.
Thanks for the interesting additions. And the idea to varnish chum salmon with butter - finally fly away! Bravo!
zvezda
Lenochka! It's right for you HERE
🔗
Tasty just horror like .. it's even a pity to eat
Elena Tim
To your health, dear! I am very pleased that you liked it.
Arka
Again marinated mackerels, and added a couple more pieces of sea bass to them - for a sample. I reduced the soy sauce by 2 rubles, otherwise I hear it too much, it gets knocked out. But! .. Splashed a spoonful of alcohol as a preservative
Elena Tim
Quote: Arka
Splashed a spoonful of alcohol
Now, before eating fish, you can make a toast.
Arka
Still nicer the old fashioned way
elvin
Girls, and dried mackerel for 5 hours in the dryer too? And you can marinate it entirely - dry it without cutting it lengthwise?
Arka
Elvira, if you salt for the night, do not cut it, otherwise it will be oversalted. I now marinated my files for 3 hours and put them in the dryer for 1.5 hours.
elvin
Nata, Yeah thanks! And if whole, is it enough to dry for 3-4 hours?
Arka
Enough, this is not dried fish, but baked at a reduced t. In 3 hours it will get t to the ridge, if the fish is large, it can be 4 hours

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