Fish flood

need a pral knife

I have them - fillet Victorinox

and practice

I do not have them - because I lack patience and enrages

[Lena]

Lena, and there is a knife, and there is patience, but mad)))

photos / links

#

Tyk-s, what is Katka hvalitstsa here for? I came with the inspection))).

For the second day we eat elementary pollock according to the still Soviet recipe "Fish under the marinade". Delicious - finally.

We need to take out the Congrio and thaw it ... I'll make the fish in Polish. Ulyashka will curse me. she does not eat fish)).

she doesn't eat fish

And I don't eat, but Max

Oh, well, Chuchelkoff is all about feng shui
And here just everything, current fish, current hardcore



And yesterday we had a catfish in AFK, kuuuusnaya)

[Katko]

Katko,

Katya, what kind of videos do you use to learn how to cut fillets? Throw it off to me, I also want to see yours. And then I have been fillet with the same technique for many years, we can be more interesting.



Katko,

Oh, damn it, I still have catfish steaks. Half-eaten)). To defrost them ... Or finally sockeye salmon!

[Scarecrow]

Scarecrow,
And something just for you ?? We also want
Moreover, you can

[Nata]

Nata, damn it, I recalled, I want Congrio))) only even she disappeared in the stores with us.

[Yarik]

Yarik,

I cook it. Here's the fish in Polish)). She has such a delicate taste, reluctance to clog it with anything.

fillet Victorinox

It costs almost like 7 Teskomovsky. It’s a pity I don’t trust Teskome, but the quictorinox is lying in the basket, dear, what if it’s not in your hand? Not to mention patience.

photos / links

As always, as soon as the link appears and is no longer available.

[Tatyana]

Tatyana, yes, I bought a knife back in the summer, the price in Eldorado was a pleasant surprise ... I think that it will appear still in stock
So it is in the official online store and there are many places ... but the price is higher

Katya, what kind of videos do you use to learn how to cut fillets?

Yes, right there, someone gave a link to this mind-blowing finale of the Chinese kind
I went straight into it
How he filletes pike, pike perch and other fish ... but he talks as cool, it is not clear nifiga and after all no one will translate it, infections



Meditate))

He also has about the pike)

fillet

girls, and I heard that this action is denoted by the word "filleRate - filleRu"

[Ilmira]

The check gives:

Large explanatory dictionary
PHILANDDIGGER, -wash, -you; nsv. [from fr. filer] what. 1. Muses. Pull the sound, gradually increasing it and then also weakening it, reducing it to nothing. F. sound, note. 2. Special. Trim the hair with special scissors from the ends to the roots. <Filleted, - it is; suffering. Milling, -I; Wed F. sound. Filing, -and; g. F. sound. F. hair




And the process of processing raw materials, job offers, knives ... - filleting



Ilmira, I just found

[Attention! Norwegian seafood is best not to eat yet: contamination possible]

Attention! Norwegian seafood is best not to eat yet: contamination possible

Fuel is leaking from the sunken Norwegian frigate Helge Ingstad, and the State Food Safety Agency (Mattilsynet) has issued a warning about the dangers of eating seafood caught in the area. In addition, nearby fisheries are being checked for signs of oil pollution. The results will be known in two weeks.

🔗

Been to Norway many times. Norwegian seafood (intended for export to Russia) is better not to eat at all. Absolutely. Norwegians don't eat them. Why? I explain.

Salmon ... grown in the pristine waters of the Norwegian fjords ... blah blah blah ... In fact, huge cages in which the fish spend their entire life. She does not see the sea. They feed such a salmon from a shovel like a piglet.Compound feed, and not always of good quality. To prevent the fish from getting sick, dozens of kilos of antibiotics are thrown into the cage. The fish eats nasty things, is poisoned by chemistry, moves little, which changes the structure of tissues and instead of 5-6% of the normal fat content, 14-17% or more are obtained.
Recently, there was a wild nimble in Norway - during a storm, cages broke and several thousand heads of "plastic" salmon fled into the sea. The Norgis were in a panic, and I did not understand what was terrible. It turns out that cage salmon can be characterized as a mutant and degenerate, which, when crossed with healthy sea salmon, can transmit bad heredity, which, in theory, could lead to the degeneration of all wild livestock.

Is fish officially exported to us from Norway?

[Chef]

Chef, that's why I take chum salmon, coho salmon or salmon, they are definitely "wild", they are not fed
Thanks for the info



Twig, yes they will find ways .. they carry shrimps and pineapples through Belarus)

I learned from this fin to cut (fillet) a pike. Great! And, really, I would like to listen to it! My husband made such an adaptation as his (a little thing with needles) very convenient! I processed 20 pieces at a time. It was even interesting how long it would take.

[Irina742]

Irina742, in, I also want to order this, it's really more convenient with it

Girls, tell me, please. Salt is usually salmon or trout. I bought a large coho salmon and thought, would it also be tasty if salted? Cut off the back, a file. For sandwiches.
What do you think?

[Daria]

Daria, of course it will be delicious, but do not expect that, like salmon with trout, it is a simpler option

Coho salmon and chum salted repeatedly, it turns out great, a real fish, wild, in the sea itself fed
Salmon and trout are mostly well-fed ... not so interesting ..

[M @ rtochka]

M @ rtochka, I prefer coho salmon to any salmon or trout. I salt it myself, the family really likes it.

Girls, tell me, please. Salt is usually salmon or trout. I bought a large coho salmon and thought, would it also be tasty if salted? Cut off the back, a file. For sandwiches.
What do you think?

In my opinion, not less, but much more interesting meat, since salmon and trout are now one and the same product of aquaculture, that is, fish fed on compound feed and leading a sedentary lifestyle in special "pens". Hence the eerie fat content, uninteresting taste. The same story as with the factory chicken broiler. Because of this, I have not eaten salmon and trout for a long time. Coho salmon, pink salmon, sockeye salmon, chevy salmon, etc. are wild salmon, which have a much lower percentage of fat in tissues from nature and due to their wild lifestyle. Because of this, the meat is denser, with a brighter taste and more "dry". You just anoint a sandwich with butter and enjoy life))).

Girls tell me, how to salt coho salmon?

[Galina Byko]

Galina Byko, there are a lot of options on the forum, choose which one you like

Girls tell me, how to salt coho salmon?

Just like any salmon. Only with the amendment that the meat is less fatty, therefore it takes more salt faster and more. More accurate.

Katya is it salted like salmon and trout?



Natasha, I salt trout and salmon - 2 tbsp. l. salt and 1 tbsp. l. sugar per 1 kg. fish.
And how much for a coho salmon ???

[Galina Byko]

Galina Byko,

Yes, exactly the same. I can't tell from the exact proportions. I salt it intuitively, by eye.

salt intuitively, by eye.

Similarly)

2st. l. salt and 1 tbsp. l. sugar per 1 kg. fish.

Yes, I tried this, it works well



For salinity, look at your taste, make a little less salt



Then you will understand how to salt you

[Katko]

Katko, was a little late with the answer. Yes! It is very convenient, no board with clamps can compare with this device. Order, you will not regret it!

[Irina742]

My husband made such an adaptation as his (a little thing with needles) very convenient!

Irina742, tell me, what did your husband do? I was very impressed, I also want one))

Girls, I bought an excellent coho salmon.The question is, salt it whole or cut into fillets? In the sense, first cut, and then salt. Or salt, then cut? Well, in general, you understand me.

[Tancha]

Tancha, I make files and salt. Sometimes I cook soup from the leftovers, and sometimes in the freezer, and then I add these bones to a saucepan when cooking aspic. I often do jellied fish.

[Tatyana]

first cut, and then salt.

Tatyana, exactly!
The husband always does this, as a result, the delicious salted fish the very next day, picked it up with a fork and into his mouth

I didn't report about coho salmon last time. The pulp came out very sticky or something.
I read it, realized that I defrosted it badly, right?
She began cutting and salting the still frozen fish. And it was necessary to defrost at low temperatures to the end.

[Daria]

Daria, I got a sockeye salmon, and I bought chilled milk in METRO ... I still didn't understand the reason, everything was as usual.

[Tatyana]

Tatyana, we don't have chilled food, we have defrosted it ...



Imha I salt the fish exclusively or entirely or with kusmans




Right now, "a couple of small pieces of coho salmon (1.7 kg) are resting in the refrigerator, the next one was sent together with the navy to Bridzhevsky brine."
I want to compare which tastes better: in brine or dry, usually salted dry

[M @ rtochka]

M @ rtochka,

I read it, I realized that I defrosted it badly, right?
She began cutting and salting the still frozen fish. And it was necessary to defrost at low temperatures to the end.

I don't always end up defrosting. I will take out the fillet from the freezer, salt, a little sugar and in the refrigerator. Let it defrost and salted with salt.

Or salt, then cut?

It is better to cut a piece of fish of the desired size from the middle, and salt along with the bones and ridge. And then, after salting, cut neatly into fillets and cut.

Why is that:
The fish on the ridge will retain the structure-density of the meat pulp, the bones will not let the meat "fall off" and make it thin and flat when it has no support, and under the influence of salt, the meat will thicken and shrink.

If you need to freeze a part of salted fish, then freeze it on the bones, wrap it in foil, then in a bag and in the freezer.

Details here Homemade salted salmon

Details here

Classics of the genre: two to one salt / sugar)

When I buy big fish, I don't salt all of it at once. Salt part, and the other unsalted part is sent to the freezer.
In our small shop, frozen fish is cut, sawed into smaller pieces, if you ask, which is very convenient.

Ordinary trout, first cut, peeled and simply salted under a slight pressure, which served as a 700 ml jar of water.

I want to compare which tastes better: in brine or dry, usually salted dry

Katyun, do not forget to report. Thank you all for the tips.

I pinned mackerels, herring, coho salmon from the base five huge Rybins, and Loach. There is no limit to my happiness. I will salt, salt, salt.)))

And here Globus itself cuts and slightly salted coho salmon, sockeye salmon, etc., I buy a ready-made tesha (ulka) evacuated, practically no fuss.

[Crown]

Crown,

Is this coho salmon at 1400 per kg for the stock ?? And without a promotion for 1650 per kg ?? Lightly salted ...

Nah thanks. I took ... 425 rubles. Medium caliber. B / g gutted. 5 fish almost 15 kg. The ambassador herself is three times cheaper ... Well, after filleting it will come out more expensive, of course. But 1650 is not even close))).

Is it coho salmon at 1400 per kg for the stock ?? And without a promotion for 1650 per kg ?? Lightly salted ...

Tesha is usually cheaper, the last time I took 259 r / kg.

[Crown]

Crown,

I understand, of course, the belly will be cheaper. I don't just eat them, don't kick me, Galya)). I am insanely fatty, as if I eat pure fish oil. I cut it off when cutting - I leave it for the soup. If the fat content is not so pronounced (the fish is wild), I leave it.

If there is an opportunity to buy wild fish at a reasonable price and of excellent quality, I'd rather pickle and eat the meat itself)).Not necessarily sockeye salmon or coho salmon. And pink salmon
And chum salmon. Nice wild fish, albeit not so oily.