Juicy pink salmon, as if hot smoked

Category: Fish dishes
Juicy pink salmon, as if hot smoked

Ingredients

Pink salmon optional.
Salt taste.

Cooking method

  • I love all kinds of fish, but that's not the point now! In the nearest store I chose pink salmon, very cute and sparkling with silver scales. Thawed, removed the head and tail, cleaned, cut into 4 large pieces. She carefully unfolded each piece - cut it along the spinal bone without damaging the skin. Salted not very abundantly with ordinary salt and left in the refrigerator overnight. In the morning, pepper with a mixture of freshly ground peppers and loaded into the dryer along with apples, peaches, plums and zucchini. Time set 6 hours, temperature - 60 degrees. Fruit was harvested as desired dryness. The fish stood for 6 hours.
  • Juicy pink salmon, as if hot smoked

The dish is designed for

as desired, or the amount of product available.

Time for preparing:

salting - 10-12 hours. Vermia for drying - 6 hours.

Cooking program:

electric cabinet-dryer Travola KYS-333D

Note

It's not simple, it's very simple! No problems with marinades! But it's delicious! The consistency of the fish resembles the one that is hot smoked. Try it and bon appetit!
There is only one piece in the photo ... but I managed to

optimist
Ilmirushka, and the fruit does not give back to fish in such a neighborhood of simultaneous drying with fish? and generally speaking...
A friend told me that they had to throw out the dryer after they dried the fish there, that it smelled so ... could not get the smell out.
OgneLo
Grass for 9 trays, does not smell of fish, fruits have their own smell, fish have their own, meat has their own.
Ilmirushka
optimist, Lena ,, dried together on purpose. The smells don't mix.
Irgata
this is exactly how my dad dried a fish - a river chebak, cleaned, gutted, cut off his head, just salted, and then hung it through the tail on a wire, under a gauze and under the roof of a shed in the breeze for 2-3 days, depending on the weather, it was very tasty - such a delicacy compared to just salted and dried fish, not peeled, not gutted and with head
optimist
OgneLo, Ilmirushka, thanks for the clarification.
eta-007
Ilmir, salted a piece of chum salmon. Tomorrow I'll throw it along with chicken fillets and fruits. Walk so walk!
Ilmirushka
Quote: eta-007

Ilmir, salted a piece of chum salmon. Tomorrow I'll throw it at the same time with chicken fillets and fruits. Walk so walk!
ahh, come on!
Jiri
Ilmira, seduced! We'll have to do it!
Ilmirushka
Quote: Jiri

Ilmira, seduced! We'll have to do it!
Irina, yes, I myself think that I need to go to the store for a hump
alba et atra
Ilmira, your recipe was published in a magazine.

Juicy pink salmon, as if hot smoked

Ilmirushka
Elena, Oh thank you! Do you know the issue number? I can't see something.
Masha Ivanova
Ilmirushka, oh, Ilmirushka, congratulations! This is what you gave the country of coal !!! Let them know ours!
Ilmirushka
Quote: Masha Ivanova

Ilmirushka, oh, Ilmirushka, congratulations! This is what you gave the country of coal !!! Let them know ours!
yeah, Len, don't say thank you. Here is the second magazine you need to look for
Masha Ivanova
Ilmirushka, Ilmira? Already second? And what was in the first? I probably missed.
Ilmirushka
Quote: Masha Ivanova

Ilmirushka, Ilmira? Already second? And what was in the first? I probably missed.
and the first to print my eggplant pyramids.
Masha Ivanova
Ilmirushka, Ilmira! I went to read.
And, as they say, we wish you further creative success! True! You're good!
(Do you happen to have a double surname? Grekova-Molokhovets?)
Ilmirushka
Quote: Masha Ivanova

Ilmirushka, Ilmira! I went to read.
And, as they say, we wish you further creative success! True! You're good!
(Do you happen to have a double surname? Grekova-Molokhovets?)
thanks Lena
Nah, I'm just Grekova
LisaNeAlisa
I almost passed by! Let's write
Ilmirushka
Quote: LisaNeAlisa

I almost passed by! Let's write
Anita, be sure to dry. It's so simple and so delicious
The first portion, which was a trial in the house, was seen only raw, and then ... Then it ... very quickly disappeared
gawala
Quote: Ilmirushka
be sure to dry
I would do too. But in this fabulous kingdom of pink salmon in the afternoon with fire ..
Ilmirushka
Quote: gawala

I would do too. But in this fabulous kingdom of pink salmon in the afternoon with fire ..
Galya, I think any fish will be delicious. I really dried the bream, so no one believed that the fish was not from the fish store.
LisaNeAlisa
Quote: Ilmirushka
saw only raw, and then ... Then she ... very quickly disappeared
Invisible fish
gawala
Quote: Ilmirushka
yes, I think any fish will be delicious
Any .. well, well ..
alba et atra
Quote: Ilmirushka

Elena, Oh thank you! Do you know the issue number? I can't see something.
Number 11, November.
I bought a magazine today.
Ilmirushka
Quote: LisaNeAlisa

Invisible fish
nearly
Quote: gawala

Any .. well, well ..
well, if ushshsh pink salmon, then cho ushshsh ... Elena, thanks, I will go in search, while freshly released. I never found the previous magazine with the recipe
zvezda
Ilmirushka, well done congratulations !! You are burning !! What a cool recipe! I'll drag it to us on page 1.
Ilmirushka
Quote: zvezda

Ilmirushka, well done congratulations !! You are burning !! What a cool recipe! I'll drag it to us on page 1.
and then, KANESHNA! Let it be there too
zvezda
Quote: Ilmirushka
Let it be there too
Has already
Masha Ivanova
zvezda, Olga! And a full-length portrait of Ilmirin! (At this point I smile. I just don't know how to put badges).
zvezda
Quote: Masha Ivanova
And a full-length portrait of Ilmirin
This will cost .. it suits her
Ilmirushka
Quote: zvezda

Here's how it will cost .. she gives birth
agree
zvezda
Quote: Ilmirushka
agree
Still, so beautiful!
Ilmira, but not very dry it turns out? And if mackerel or someone else so ??
Ilmirushka
Quote: zvezda

Still, so beautiful!
Ilmira, but not very dry it turns out? And if mackerel or someone else so ??
Olya, the first time I threw it to dry so, at random, try. It turned out that dried pink salmon is not dry at all, it has some APPEARANCE fat from it.
And I dried bream, well, they were really dried, and tasty and beautiful, I also made them with a recipe. Take a look.
zvezda
Quote: Ilmirushka
bream
Not ... bream is not mine at all! Pink salmon on sale now, just today in her hands twisted
Ilmirushka
Quote: zvezda

Not ... bream is not mine at all! Pink salmon on sale now, just today in her hands twisted
cho twist something, you have to take and dry?
Olya, when I realized what my mistake was, then I made this mistake a dignity! I immediately set the temperature to high, which is not necessary for real dried fish. And that's why my pink salmon came out like hot smoked, well, if you add liquid smoke, then you can't tell the difference!
zvezda
Quote: Ilmirushka
cho twist something, you have to take and dry?
And then without bike recipe was
Lolievna
Ilmirushka, I made it! The people ate and praised! Made from pink salmon fillets and in the oven. Thank you, very tasty! There were shoals, of course. Since the fillet is not thick, I probably should have put a little less time, a little dry on top. Or maybe it was necessary to put the skin up? The first time I used this mode in the oven, but I don't have a dryer. But they quickly calmed down and said that they were waiting for more. Now I'm thinking about making a cod. Once upon a time, back in the last century, we sold canned food "Smoked cod with butter", the salad from it was very tasty. I decided that if I sprinkle the fish with liquid smoke a little, it might turn out something similar. Thanks again! Juicy pink salmon, as if hot smoked
Ilmirushka
Lolievna, oh, Natalya, but I'm so glad that the fish turned out and, most importantly, everyone liked it, but with such a presentation
I also plan on a new one. year to make a fish.
Lolievna
Ilmira, but how is it all right: with the skin up or down? (I immediately remembered the anecdote "When do you go to bed, where do you put your beard? Under the blanket or on the blanket?") Or without a difference, blowing from above and below. I'm in a kettle dryer.
Ilmirushka
Natalia, but I did not really think about it, I put it on the skin because it is easier to shoot from the grill later. It dries a little to the grates. And it's a pity to tear the pulp when removing, so it's better for the skin.
Lolievna
Thank you! Well, that's what I did.
Ilmirushka
Quote: Lolievna

Thank you! Well, that's what I did.

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