frenchchoko
Katko, and can I also Contacts uncle with a fish)
Katko
frenchchoko, in PM
Katko
Karasiiiiii
Fish flood




Do you like crucians? How do you cook?
Ilmirushka
Quote: Katko

Karasiiiiii
Fish flood




Do you like crucians? How do you cook?
in the oven, uuu, yes with sour cream
Katko
Ilmir, any of you do that? Or which are smaller, larger?
Ilmirushka
Katko, Katya, well, of course, bigger tastes better, in the sense that there is something there is... But for me, it's all the same, if there is a tail and gills, then the fish = tasty
Tusya Tasya
Yesterday my husband baked carp in the Miracle stove. I didn’t add anything but salt. It turned out very tasty, today I decided to repeat it. Crucian carp was one gram for 500, two grams for three hundred
Admin
Quote: Katko
Do you like crucians? How do you cook?

Fish floodGrilled karasiki stewed in sour cream
(Admin)
Fish floodKarasiki in sour cream
(Admin)

Katko
The classic won)) 32 cm cast iron pan))
Fish flood
Katko
Dimon winked at me in the store
Fish flood
He is a pink salmon)
Had to take it home))
Fish flood
And make it "under the salmon" in 10 minutes (in brine, dry and mix with a couple of drops of oil and refrigerate for 2 hours)
Fish flood
M @ rtochka
Katerina, and why this method is better than standard salt: salt + sugar. It also seems to be salted in 3 hours.
Dimon is handsome !!
Today I'm defrosting the fish, sold like salmon fry. But it looks like pink salmon. I will also salt the back)
Katko
Daria, I usually salt salt sugar in a piece .. and here in 10 minutes, plus it is cut in portions, and due to the oil, a different taste is obtained, zakos for fatty varieties of salmon) but pink salmon is a wild sea fish, not fed and stuffed




In general, I was looking for a girl, I thought we could get some caviar, I came across a video of how to choose them .. but it looks like there were only boys there .. well, nothing, I salted milk too
M @ rtochka
And then a reference to the recipe with the proportions of the brine?
I'll try too
Katko
Daria, for 1 liter of water 5 tbsp of salt
I made for 500 ml
Pieces for 10 minutes, dry with paper towels and a layer of fish in the container, a little oil (I took a mixture of refined and extra virgin olive, you can use any refined one), just a little, so that the pieces are wrapped in the refrigerator
Katko

Fish flood
Fish flood




Salt rich or tender
Saturated won

Katko
Sabrefish, 33cm, caught in September 19, salted and frozen in the cold
Fish flood
Fish flood




How to show nada?

kirch
Katya, tell me, is she delicious?
Katko
Ludmilacertainly delicious
In general, a complex question) who has something tasty)
Her meat is practically boneless, even the ribs are soft and there are few of them, in her belly she is quite fat
Tusya Tasya
Quote: Katko
The sabrefish is withering
God, I already forgot what she looks like! And I'm generally silent about the taste.
OlgaGera
Quote: kirch
is it delicious?
Delicious. This is the Volga herring)))
It's a pleasure to catch it. Half-water. True, it rests on its fins. It has not come to us for a long time. Sorry...
M @ rtochka
Dad caught Chekhon in the Sea of ​​Azov. And she was the BONEST fish of all!
It looks the same ... Straightly strange
Katko
half a coho salmon remained, cut out the fins and the ridge - on the soup, the classic 3 + 1 ambassador (1 slightly reduced)
Fish flood
Scarecrow
Katko,

Katyuha, I will use you instead of a flashlight. You definitely glow in the dark and strong!)))
eye
Katko, Katyun, a noble fish!
And I salt 2: 1) ... can I try 3 to 1? ...
Katko
Scarecrow,




eye, such a small instance was)
before NG, kusman was salted from him (and eaten of course) the one from the head, and this is from the pelvic fin to the tail




eye, try a couple more lodges
I added this one time
Ilmirushka
Quote: Katko
and a couple more lodges for brandy
I added this one time
oooh! Such a fish and even with cognacmmm! Aaaa
Give! Let me! And more !!!!
Volgas
Quote: Katko
Sabrefish, 33cm, caught in September 19, salted and frozen in the cold
Quote: kirch
Katya, tell me, is she delicious?
Chekhonka is a very tasty fish. We adore her.




And here is our goose.
Fish flood
Katko
Svetlana, and what will you get from it?




Quote: Volgas
Chekhonka is a very tasty fish.
Sailed away yesterday maloooolnaya, fat from the belly dripped sales
Volgas
Quote: Katko
Svetlana, what will you get from it?
Yesterday they made a casserole out of one half. I will cook fish puree from the head and tail one of these days.
Fish flood




Quote: Katko
malosooolnaya, fat from the belly, sales dripped
Well, straight drooling began to flow. Fat always drips from it. And we also adore the ukleechku, too fat drips. Oh, even something I wanted.
Katko
And let the whole world wait ©
Fish flood
Elya_lug
Katko, I would wait beside ...
Crown
Quote: Katko
And let the whole world wait
With a coffee, I hope? )
I have almost the same breakfast, only butter instead of avocado.
Lar2771

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
At least pack up and go to him

Good day! And I can also contact this uncle, who is with a fish in Moscow. Thanks in advance!
OlgaGera
Quote: CroNa
only instead of avocada butter
I can do it without avocada or without oil
Ilmirushka
Quote: OlgaGera

I can do it without avocada or without oil
Lelka, I also like to not burden the fish with anything
Yarik
Quote: OlgaGera
I can do it without avocada or without oil

and I can do without bread
Katko
Quote: OlgaGera

I can do it without avocada or without oil
Quote: Ilmirushka

Lelka, I also like to not burden the fish with anything
Quote: Yarik

and I can do without bread
Yes it was
Ilmirushka
Quote: Katko
Yes it was
Kat, do not spoil the market with anything
OlgaGera
Quote: Yarik
and I can do without bread
Yes! Why spoil the fish)))
eye
Quote: Katko
Oka, there was such a small copy) until NG was salted from him (and eaten, of course) the one from the head, and this is from the pelvic fin to the tail, try it and a couple of spoonfuls of cognac, I added smear to this time


hey guys:
coho salmon was Christmastide long,
small copy
was salted well,
he was poured with cognac
and recently they used
FSE, as it should - with avocado!
Katko

Tatyana, eye,
Katko
Fish flood
Who is it?
Aha, wrong

em pink salmon 10 minutes with zakosya under dear brothers
Marika33
Katko, Katyusha, beautiful fish! Did you pour oil on it?
eye
Quote: Katko
em pink salmon 10 minutes with zakosya under dear brothers
zakos succeeded!
people gathered
salt pink salmon,
like Katyusha!

well what - inject,
share the recipe)
Katko
Marina, nope, water nizzya, just a droplet, grease with a foot




Quote: ok
well what - inject,
share the recipe)
On the previous page live
eye
Katyon, found, found, in:
Quote: Katko
for 1 liter of water 5 tablespoons of salt I made 500 ml Pieces for 10 minutes, dry them with paper towels and a layer of fish in the container, a little oil (I took a mixture of refined and extra virgin olive, you can do any refined), just a little, so that the pieces are wrapped in fridge

but I usually read from the end ... and do not always return)
thank you!
and what, is it straight after 3 hours and the FSE is alive with a stalemate? mmm ... I salt for three days ...
but beautiful, yes ...
Crown
eye, I salt pink salmon even without brine, I just sprinkle each layer with salt and pepper in a glass tray, there is Mona in about three hours (if the salt is fine, coarse it works a little longer). Sprinkle with oil on top, stir gently before use and the oil evenly lubricates all the pieces. Waiting for a fish for three days is torture, I have no willpower drain.
Ekaterina2
Quote: ok
Salt for three days ...
I'm not so much endurance ...
Katko
Quote: ok
FSE alive stalemate?
And I say those first-hand things, the skoka of these fish disappeared
They are frozen and cut into thin pieces, salted instantly. And for three days I don’t salt the little ones)
Ilmirushka
Quote: ok
and what, is it straight after 3 hours and the FSE is alive with a stalemate? mmm ...I salt for three days ...
Quote: CroNa
I just sprinkle each layer with salt and pepper in a glass tray, there is Mona in three hours
Oh girls, what are you talking about? Three days ... Three hours ...
My husband cuts frozen fish, I cut off the most beautiful kusman, remove the ridge, get two halves 7-8 cm wide and put them on a thin piece of bread! I sprinkled it with a little bit of it, put my finger on the fish and poured that salt ... mmmm

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