Fish flood

[Swetie]

Swetieit looks like a river, it's shallow yes
I do not take this
Many take for baking
I would completely pickle, what is it grind, cut



Sveta, re-read, like salmon?
I thought trout ...

[Katerina]

Katerina, exactly))) I saw this for the first time, took a try. Salt one, bake the other.

[Swetie]

Swetie, straight fry ... kids at all

I butchered the fish. The char turned out to be a very pleasant fish with a delicate, mild taste. The color of the meat is pink-cream. It seems to me that I just overexposed it in the brine, but Plyukha got sick, I just did not have time to tackle it in time.

The forgotten taste of normal herring ... wah-wah ..

How to salt pink salmon caviar?
Yesterday I bought frozen pink salmon, salted the fillet on the skin, spoiled it (I used to pour brandy, this time vodka and the fish are frankly sweet to me), now I have to eat myself (soak it, because I can't salted it), now I'm also afraid to spoil the caviar.

[Ukka]

Ukka,
If it's not too late, then this: you make the solution pleasantly salty, and boiling water, lower the caviar for five / seven minutes, then pour into a sieve, and that's all, well, there may be white fibers from the yastyk, choose them. Something like this. Defrost the caviar beforehand, it is better to put gauze on a sieve so that it absorbs excess moisture and hold it for a little, so that the eggs dry out, but not for long, do not dry or wind it, from half an hour to an hour, depending on the temperature in the room.

[tati-ana]

tati-ana, Tanya, it's not too late. I will do it the day before ng, my daughter and I need it to be lightly salted. And me and my daughter are not allowed salty, but I want caviar.
And thank you, Tanyusha!

[Ukka]

Ukka,
So make a salt solution to your liking, so I don't write how much salt to put.

I wouldn't say that char has the taste of herring. It rather looks like lean pink salmon. Unfortunately, we sell the old one all the time. In general, the fish is delicious, for example, I don't really like salmon because of the fat content.

[Seagerl]

Seagerl,

Char has no herring flavor. I just salted herring, mackerel and char in one basin at the same time. I tried, accordingly, everything, since I also cut everything at the same time.)) The char is like a char, and the herring is like a herring.))

The char is like the char, and the herring is like the herring.))

And mackerel, like mackerel, Natasha ?!

Forgotten taste of normal herring

And I have been here for a long time semaphore, and you are all mime ...

And mackerel, like mackerel, Natasha ?!

But she licked the mackerel of the current (check for salt), but did not eat it. I already got hold of herring and char. Got up today - morning in a Chinese village.
Senya will bite off her.

the semaphore has been here for a long time, and you are still a mime ...

Aha, mime, you will pass!
(Prepare hereA and this, and that. You don't know what to grab at!)
Here is a red fish I have. Already laid out on plates and frozen - take it and eat it! But now I want herring, I looked at yours!)))

today is the morning in the Chinese village

[Kira_Sun]

Kira_Sun, Irina, I answer late again, but still. I haven’t learned the pictures, so in words. I took a block, processed it for the convenience of my hands (I just sanded it well), 2 nails without a cap. With a drill of a smaller diameter than the nails, I drilled two holes and, holding the nail with pliers, drove it into the hole. Pounded on the pliers, so the nails remained sharp. If it's not clear, write, I'll try to explain again,



Scarecrow, Nata! Your fish with blue cheese sauce is a fairy tale! Once we were offered salmon with rice and blue cheese sauce, I just went crazy, how delicious! I tried to depict at home (I looked for the recipe on the Internet). Now I am using your recipe! Thank you! Everything is simple and very tasty !!!

Girls, hello everyone! Now I put the herring and mackerel to salt, I wanted to shove more lachedra, but it didn't work out. Tell me, can the brine be reused or is it better to mix a new one?

[Svetlana]

Svetlana, the next day I salted smelt in it, then drained

[Katerina]

Katerina, Thank you so much!

[Ukka]

Ukka, Ol, I here for the girls in the topic "looking for a recipe" gave my caviar salting.
Looking for a recipe on our forum # 11722

But reduce the salt! This one is salty. My boys love salting. Oil neutralizes

[Seagerl]

Seagerl,

Char has no herring flavor. I just salted herring, mackerel and char in one basin at the same time. I tried, accordingly, everything, since I also cut everything at the same time.)) The char is like a char, and the herring is like a herring.))

Sori, I misunderstood

Yesterday I bought frozen pink salmon, salted the fillet on the skin, spoiled it (I used to pour brandy, this time vodka and fish are frankly sweet to me), now I have to eat myself (soak it, because I can't salty)

Absolutely not spoiled. I put these fillyushki in the freezer, today I tried it - it's very tasty, lightly salted, the salt is practically inaudible, as if slightly dried, you can't hear alcohol at all, it's just yum! 1 tbsp. spoon of salt, 1 tsp of sugar and 1 tsp. vodka.
For caviar - for 200 grams, 1 cup of boiling water and 1 tsp is enough. salt? You need very slightly salted caviar. And keep in boiling water for 5 minutes?

Everything seems to be understood. Boiling water (or hot water) in order to pour frozen caviar and separate the films.
And salt 50-70 grams of salt per liter of warm water and for 10-15 minutes.

And I salted pink salmon with salmon. I liked it very much. I bought gutted frozen salmon in Ekomorye. She did not completely thaw it, cut off my head, freed it from the ridge and bones, did not remove the skin. With a sharp knife, I cut the fish into slices, left the skin, ridge and head for broth. Put 6 tablespoons of salt and 3 tbsp in a saucepan. tablespoons of sugar and poured a liter of boiling water. I put pink salmon in the cooled brine and kept it for 15 minutes. I threw it in a colander when the liquid was glass, put the fish in a bowl and sprinkled a little white pepper and dill seeds. I added a little vegetable oil, a little less than a tablespoon. In no case should the fish swim in oil, it should only be absorbed into the pink salmon so that it acquires a salmon taste. They say you could eat right away, but I put it in the refrigerator in the evening and we ate it in the morning for breakfast. Tasty, salt just right and really looks like salmon. I will repeat.

[Katyusha]

I’ve signed up for one uncle, he has a fish store in Moscow ... what a cool fish and other inhabitants of the seas and okians he carries, well, just a sight for sore eyes .. many positions in nks simply do not appear on sale in principle
At least collect

Katyusha, be a friend - throw off your attendance passwords.

[VitaVM]

VitaVM, sent everything to HP

Nat, well, try it all !!! Come on salt.

I'm telling you. I had about 1 kg of char.
Half of the char (fillet on the skin) was salted by eye, salt-sugar, for a day. The other half, without removing it from the ridge, was baked for 10 minutes in a very hot oven, sprinkled with a classic fish sauce: finely chopped browned onion, evaporated dry white wine, butter.
Impressions: both options are simply awesome in taste. All! No more trout and other salmon!
Unfortunately, I did not have time to recover, as the baked char was immediately sentenced, but I managed to take a photo of today's sandwich with salted char. Instead of butter, slices of avocado.





In general, Nata, Katya, thanks for the loach! Without your "flood" I would have continued to buy trout, and now I even know the "fish places".
Squids they also bought cool, mmmm! Today I boiled them for New Year's Olivier, tried it - yummy!
And also, may the locals forgive me, I bought a ready-made herring from them, an Olyutor barrel. Mamma mia! How delicious! Large, even huge, fatty, very lightly salted, in general, an ideal herring. She ate half of the fish in one face, and only a whisper of reason stopped overeating for the night.

[VitaVM]

VitaVM, sent everything to HP

Katyusha, and me, please!

Squids they also bought cool, mmmm! Today I boiled them for New Year's Olivier,

How many minutes did you cook, how large do you chop?
My squids are not soft.
The people, by chance nobody tried to dry-dry pink salmon?
Tomorrow is the last day of the action (150 rubles each), I think, take something to try to make jerky. I bought a one-kilogram female with caviar, salted it in a mixture of soy sauce, salt and balsam (instead of brandy / vodka), nothing turned out like that, edible.

I'll squeeze myself into the fish flood. From the fullness of feelings, so to speak. Today I tried chum salmon, which yesterday I salted with fillets on the skin.
Me and my husband gobbled up ate almost a whole file for breakfast, did not wait for the festive table! Taste - to be stunned.
As a standard, salt + sugar, and on top with a thin layer of pickled pepper paste (black, pink, green, white) (according to Tanya Admin's recipe) and a slightly "drunk" lemon zest from limoncello (limoncello had to be filtered earlier, and the zest of the second bookmark was still bright and fragrant, it was a pity to throw it away).
What a delicious combination! I suspect that both the pepper in the marinade and the alcoholic zest will give additional properties that suppress all sorts of bad bacteria and this slightly salted can be stored longer ... next time, yeah.

The people, by chance nobody tried to dry-dry pink salmon?

Wonderful fish! Together with the squid, dry it in the dryer - it turns out awesomely delicious! Marina in oriental style.
Since I love oak fish, I dry it almost to a crunch.

And I make cutlets from pink salmon, and oriental dumplings. I love this fish.

[Galina]

Galina,

I dip the squid in boiling water (peeled carcasses), wait for a new boil, turn it off immediately and leave it under the lid.

How many minutes did you cook, how large do you chop?
My squids are not soft.

I take in the freezer raw unpeeled. I don't like white boiled-frozen ones for their specific iodine-protein taste.
I'm boiling water. 2-3 pcs. I throw it in, mix it and immediately take it out. I only do this so that the skin peels off. Then I wash them, remove the insides and cartilage. And then I cook in salted water in a large saucepan in batches of 3-4 pieces. by timer (!) 2 minutes. I put the cooked ones on paper towels so that the water is glass. The meat is gorgeous in consistency. The main thing is to cook on the timer, and not just look at the clock. I cut them into salad sometimes in small pieces, sometimes in short strips. I mix it with canned food. peas and green olives cut into rings. Dressing before serving - mayonnaise and scalded turnip onions or green, ground black pepper.

[Nata]

A Karelian trout arrived for me, not gutted, not frozen for 3.46 kg ...
right now we will play raslenenka




Wild, unfed)



Nata, and take a picture, what kind of pliz you take, what they look like, we can sell them too
Yesterday in Pyaterochka I even bought Belarusian kelp without ukVasa)

[Katerina]

Katerina, not at all like those that sell !!!
Such a relic!))

[Katko]

Katko,

Well, the mug!))) The fish, of course))

[Katko]

Katko, Katya, excellent fish !!!! I really like chilled 3 kg, and salt and fry is enough. Tomorrow I will also go to the market and grill at the dacha

[Scarecrow]

Scarecrow,



Olga, even wondering at what price you have it on the market
These guys bring without intermediaries straight from there, your Voronezh



with caviar

Aaaaaa! Where is my plane? I'll fly to the beautiful fish! The freshest!

without intermediaries

Katya, and those guys in Novosib don't drive by chance?

[Katerina,]

A Karelian trout arrived for me, not gutted, not frozen for 3.46 kg ...
Wild, unfed)

Katerina,thank you very much for the photo! Memories of childhood flooded ... with dad served in those places. And he often brought her from fishing, sent her to a bathroom filled with water. And my little brother and I drove her around the bath with a slotted spoon .. played like this.

[Irina]

Irina, she, they don't drive to such a long distance)) Yes, you have your own there now, locals, climb on insta, probably there will be either in VK



Borkovna, Elena, glad that I added a positive
You and your brother are real even in childhood! fish seen

Where is my plane? I'll fly

Do not rush))) I uncovered it on the fillet and in packages in portions and in the freezer)

[Borkovna]

Borkovna, Elena, glad that I added a positive
You and your brother are real even in childhood! fish seen

Katyusha, not only saw, but also ate many different fish. Dad was an avid fisherman, in the winter for marmyshka, during the rest of the year, a Vietnamese cape and something else. And I always tried to be with him with a tail, well, except for winter, of course. The husband is not a fisherman at all ...

[Borkovna]

Borkovna, that's what I'm talking about) what you ate, you know the taste of real fish ... wild fish each has its own taste
Say what you like, but freshly caught is a separate song

And I have again with caviar






From the head right now, the ear is being cooked for breakfast

I’ve signed up for one uncle, he has a fish store in Moscow ... what a cool fish and other inhabitants of the seas and okians he carries, well, just a sight for sore eyes .. many positions in nks simply do not appear on sale in principle

Catherine, good morning! And I could not write the contacts of this uncle in a personal note. I would be very grateful to you. Thank you.

[Tatyana]

Tatyana, good morning) sent a link on Facebook in PM

posted a link on Facebook

Ekaterina, I got everything. Everything has opened, everything is fine. Thank you very much.

I dug up the last piece of catfish
Bowl 5 liter
Abaldened fish, you will see - take it without hesitation

Abaldened fish, you will see - take it without hesitation

The last time I got caught was a 4.5 kege fish.

I'm also thawing now.

[Kalyusya]

Kalyusya, I only had a part of the fish for 6.5 kg)) probably four, if not less))



Galinahow will you cook?

Katya, I don't know. I wanted to ask you. I took out three portioned kusmanchiks from the freezer, if I had one, I would have made it for myself. I'll fire my son. Probably.




[/ quote]

I only had a part of the fish for 6.5 kg

Ahh, it was. a smaller piece of log, but neither a tail nor a head "woke up" nearby.

[Galina]

Galina, oh catfish in all kinds is good
And boiled, and in a micra, and in a pizza maker, and in AFK

Yes, I do. And fried, and smoked for salad, and just ate boiled.
The son has already asked: why did you get the fish? smoke?
But for a salad it is tastier when there are three types of fish.