elvin
Nata, thanks!
Arka
Here you go
Spicy coho salmon, dried a la sous-vide

My mackerels were still very small, the size of a Dutch herring
elvin
Wow, you are so delicious !! The hand reaches out to the monitor, break off a piece!
Elena Tim
Pretty woman!
Olga VB
Will sea bass in this style work? For some reason, my husband dreamed of sea bass.
Why would?
Elena Tim
It seems to me that it should turn out very boring. In general, I adore this perch and I think that cooked in this way, it certainly will not get worse.
kil
Mustache, I read it again. I remembered Lenkin's fish. I will do it tomorrow. In the freezer, the 2 kg Chumikanskaya chum salmon lies on it from Delikateski and I will try it.
Elena Tim
Do not forget to unsubscribe! ... That's it, I sat down to wait ...
kil
Fish in the dryer. How to live until the morning😋😋😋

Truncated, ready. It turned out very tasty. But somehow it ends quickly😆😆😆. We will repeat. LenOk thanks again.
Elena Tim
To your health, my gold!
Elya_lug
Elena Tim, thanks for the recipe. I read it, went to look for fish, there is no coho salmon yet, I only saw it in winter. I bought sea bass and lacedra (also read the topic for the first time). Marinade without retreats, time 16 hours, drying 5 hours. Very tasty. I liked the perch more, juicy, soft, fatty, not dried in my understanding, who wants it drier, then keep it for another hour. Lakedra is also nothing, more dry and dense.
Olga VB, Olya, sleep in hand, be sure to make a perch, delicious!
Elena Tim
Well, here's a confirmation - the perch is delicious identity.
Hey, Olk, your husband snatstsa quite a gourmet dreams.

Elya_lug, Elechka, thank you for reporting the perch. And I am very glad that you liked the recipe.
Anna1957
Do you accept newcomers to the company with coho salmon? Meet this fillet of tilapia Spicy coho salmon, dried a la sous-vide The files were thin, in the company with a chicken breast at 65 degrees they turned almost into a dried fish (only less salt than usual in it).
And this is fillet pink salmon variegated catfishSpicy coho salmon, dried a la sous-vide This one has the traditional taste of hot smoked fish.
Kalyusya
Quote: Anna1957
And this is a fillet of variegated pink salmon
Like pink salmon? Can we, catfish?

It looks appetizing.
Anna1957
Quote: Kalyusya
catfish?

Of course, the catfish Even clarified that it is motley))) And then blue happens - it is completely tasteless.
Elena Tim
An, I, when I see that you are "drawn" in the subject, I’m afraid to go in - I then dream of your delicacies at night.

Girls, who knows, does this fucking catfish come to "Red Caviar"? I already want her so much that I hate it!
Anna1957
And by the way, I liked the dried tilapia better. Only, mlyn, the water melted from it (((There was 1kg of Ashanovskaya package for 333r, and after preparation there were 660g (((
nut
Lena, I was just in Red Caviar - there is no such fish there and the seller said that there was none, but this is in our city: girl_wink: I bought a chum salmon for 2 kg, decided to do everything
Olga VB
Lenk, and Lenk, do you have glasses? Put it on!

🔗

Kalyusya
Anna1957, Yeah, I got it right.
Deva
Quote: nut
I bought a chum salmon for 2 kg, decided to do everything
Ira, I've already done it. Very tasty fish turned out.
Lena, thank you for such a delicious recipe. And I already made a chicken, it is also very tasty.
Elena Tim
Quote: Anna1957
the dried tilapia was more pleasant.
You are a useful little thing, Ermakova! ... Thank you for your experiments - now you can safely follow in your footsteps and not bz valnavasa.
Quote: nut
there is no such fish there and the seller said that there was not
Little ones, damn it! Why is it difficult for them to catch one catfish?
Quote: nut
I bought a chum salmon for 2 kg, decided to do everything
Gourmet ... got drunk ...
Quote: Olga VB
Lenk, do you have glasses? Put it on!
Yes, I better not go without glasses! I saw my favorite scallops - just drop everything and run to the store.

Deva, Helen, to your health, dear! I am very, very pleased that you liked it!
Anna1957
Quote: Elena Tim
I saw my favorite scallops - just drop everything and run to the store.
Len, and how much do you have them? I have never tried
Elena Tim
An, Sakhalin large three-year-old 1100 for 500 g, and young small Kuril - 470 rubles for 300 g
Anna1957
I don’t understand the size and origin, there were spots of 4-5 cm, probably. 990 \ kg. Type discount))
Elena Tim
Well ok
Anna1957
I will know now what I passed (((
kil
And no one has tried mackerel like that, I just got hooked on this fish (so far I only made red) I want to try mackerel. Pink salmon is also very tasty, but much more budgetary.
Umka
Quote: kil
I want to try mackerel
Irina, I did Arka too. Look above, there is infa. I like it! In general, Timkina always has recipes 👍👍👍
lira3003
I wonder if carp will do for this recipe? There is no kuzhich or mackerel in Astrakhan
Elena Tim
Quote: kil
And nobody tasted mackerel like that
Ir, here many have tried - boring, grilling.

lira3003, Ritus, in this thread, what kind of fish has not surfaced, but carp, it seems, has not yet been
On the other hand, why is carp not a fish? It may very well be that it will turn out cool.
Ilmirushka
Rita, and carp - is it something akin to bream, or not at all? I haven't seen or eaten saznov
lira3003
Quote: Elena Tim
It may very well be that it will turn out cool.
Need to try!
Quote: Ilmirushka
akin to bream
No, it's a carp rather. For me, this is one of the most delicious fish
Ilmirushka
Quote: lira3003
No, it's a carp rather.
Aren't carp and bream relatives? If I do not confuse anything, then very much even relatives. I dried the bream, like Lenulka's coho salmon, it won't work, they have different meats. But it will dry up - that's for sure, and it will be tasty - this is also exactly.

Spicy coho salmon, dried a la sous-vide



Here are my bream, don't they look like carp and carp?

Spicy coho salmon, dried a la sous-vide

Volga63
I made catfish using this recipe. In the dryer at 55-60 degrees for 7 hours. It turned out tasty, lightly salted. You can add more salt.
Thanks for the recipe.
Spicy coho salmon, dried a la sous-vide
Elena Tim
Volga63, to health. I’m glad you tasted it.
And salt ... You see, the fish according to this recipe is not quite what we mean by "salted fish". But if you are really not enough, then adjust to your taste, add more. It may well be that it depends on the fish. Vaughn Irka, my friend, even thought it was too much salt, so she either adds a little bit of it, or even gets by with just soy sauce (I don't remember exactly)

Phew, they teased me here, now I also want fish, but I don't want to go after coho salmon ...
Volga63
I agree with you that salt is to your taste. When I tried it on the first day, it seemed not at all salty, but on the third day it was saltier. And of course it depends on the fish, on its fat content. Catfish is very fatty, but for other fish it will be just right.
lira3003
Quote: Ilmirushka
bream, aren't they similar to carps and carps?
Ilmira, well, of course, fish looks like fish
It's just that for me the bream is much bony ...
Volga63, but I would try catfish, I love it, especially to clean
Ilmirushka
Quote: lira3003
It's just that for me the bream is much bony ...
Rita, you just don't know how to ... eat it!
VitaVM
Lenk, let me hug thee and hug you. Coho salmon did it today, well, mother is just a bomb.
Elena Tim
Quote: VitaVM
it's just a bomb.
And what did I say!
Vitusik, thanks, sonca! And to your health!
kil
Today I was at the FS and bought mackerel for 150 rubles. And fillet of pink salmon for 300. Now everything is pickled. Tomorrow I will dry out. Mackerel was not filleted. She only cut off her head and washed her belly. I'd like to try what will get.
And yes, I don't add salt at all. Salt sauce is enough for me.
Elena Tim
Ir, Arka somehow did not cut the lachedra, so she says that she did not marinate - the taste was felt only where the thin belly was. So keep that in mind.
Iri55
Made it delicious.I will continue. Thank you.
Next time I will try the curing mixture, because I shifted the pepper. I did everything by sight.
I am driving the dryer now, and at the same time I will lay the fish.
Elena Tim
Irina, to your health!
Iri55
Coho salmon fell apart after the dryer. I will monitor the process more often.
The same salted in the usual way and it turned out fine
Elena_Kamch
Bliin, I'm sitting here at work. I’m working, not otherwise. I think, let me go to the recipe and look with one eye. Squids are stocked and even a dryer has already been presented to me! This is how I entih squid wanted
I went into the recipe and ... hung on all 10 pages Now I also want the fish so too ...
Lenusechka, smack you for you And I give your topics
Elena Tim
Quote: Iri55
The same salted in the usual way and it turned out fine
Well, pralno, if you like the classic dried fish, then you need to salt it. My coho salmon is sous-prominent, we like this one. Although, probably, somehow I'll try the classics.

Elena_Kamch, Lenuskaaa, hello to Kamchatka! From tutlikoff!
Congratulations on your dryer!
When you are going to dry calamari, read carefully about salt, more, if you make it according to this recipe, they turn out straight beer-beer, salty. Takshta, if you are not for pivasik, then reduce the salts.
Elena_Kamch
She .. I just want pivasik
Yummy for pivasik
But the chicken is the first in line. I told my husband that I found the recipe interesting chicken, so he immediately drove behind the breasts
Elena Tim
You see, I would have forced the fick to run to the store.




Muscovites become terribly fast when a tasty treat looms on the horizon.

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