Fish baked in salt

Fish baked in salt

Category: Fish dishes

Ingredients
Fish - in any quantity
Salt is exactly stone, not iodized in any way	not less than 1.5-2 kg

Cooking method

• Not necessary:
• Remove scales from fish. Pick out gills, intestines, fins from it. And in general, at least somehow violate its tightness.
• Working process:
• Wash the fish outside under running water, dry on a paper towel. Pour a layer of rock salt on a layer of about 1-1.5 cm. Place fish on it.
• 
• By this time, the oven has already been preheated for 5 minutes.
• Actually, that's all. We hang further work on creating a culinary masterpiece on the God of Fire.
• Our fish languishes in the oven for 20-25 minutes at a temperature of 180-200 degrees named after grandfather Celsius. (The oven does not show my degrees at all, so if anyone can measure the exact temperature, I will be sincerely grateful :))
• DO NOT overdry! I once kept it in the oven for 40 minutes. What can I say - delicious, but no juice. Fish crackers :) While the fish is in the oven, we entertain the guests with stories about the weather, stories about fishing and complaints about the government.
• After the indicated time, we take out our salt Fuji-pit and with a spatula we carefully begin to make holes in the surface:
• 

Note

Someone told this recipe to someone on some TV channel :) That is, from the category of copyright it has long since passed into the category of folk.
The recipe is a great addition to a lean table on days when fish is allowed and just a lifesaver on days when guests rush into the house without warning. The main thing is that there is FISH in the refrigerator, preferably chilled, not frozen. You can just fresh, even live. The variety does not really matter, who loves which - it is almost impossible to spoil. I made both from the river and from the sea. Always tasty, except that there are more bones in the river.

When you hear a grateful uterine rumbling from the guest stomachs, let the lapdog out of the pantry - nothing more threatens her today.
The fish takes just as much salt as needed and is never oversalted. The remaining salt from the preparation, hand over to the fund of municipal utilities, let it be used in winter in mysterious units, which we in Ukraine call "piskotrusi for dispensing pisko-salt sumish".
Delicious!

Oh, what a delicious fish and it's not difficult to cook. Thanks for the recipe!

I sit and feel how saliva begins to stand out. I have been mowing this recipe for a long time, I read it from Pokhlebkin. I think that salt can be simply saved, chopped and used again for the next portion of fish (I have some atavistic attitude to salt - I don't like to throw it away, probably even more than bread).

Sweeeeee, what beauty ... do you say unexpected for guests? That's how you want, I'll come to my parents in the summer and burst into you all so unexpected

2 Rina72
Growing up in the private sector, where there was always someone to give all sorts of food waste, I generally do not like to throw away food. But the salt after the oven becomes greasy from the inside, it is taken in a hard canal, so I could not dispose of it except in piskotruses.

That's how you want, I'll come to my parents in the summer and burst into you all so unexpected

a joke on the topic: "an uninvited guest is worse than a Tatar". the Tatars were offended and turned to the government with a protest. As a result, a resolution was issued, in which, proceeding from the world norms of interethnic tolerance, the proverb was radically changed: "an uninvited guest is better than a Tatar!"

zachem letom, daragoy !? come now!

Our answer to Kherson I also recently remembered this recipe. Out of habit, I photographed with delight. And my dad, he is a fisherman with us, he baked such fish, not even gutting it, only removing the gills. Once I tried to do the same, bile spilled and it didn't taste good. Since then I've been taking out the guts.

[sweetka]

sweetka , ironically, I also know this anecdote from my dad. I swear!

[Freken Bock]

Freken Bock , it was told not to take out anything - I did not take out anything. the intestines are baked into such a mass and are very well removed in one motion. Can't keep it in the oven, huh?
what is the name of your fish?

But the salt after the oven becomes greasy from the inside, it is taken in a hard canal, so I could not dispose of it except in piskotruses.

Got it. Well, we will increase Artemsoli's income

And you know .... when some ten years ago I was told a similar recipe. A thick layer of salt is poured onto a baking sheet, coarse, about 2 cm, and the goose is placed in the oven. There is no need to salt the carcass, pour fat too, they said it turns out very tasty. I never dared to try. Maybe in vain?

of course in vain! it's like baking in clay over a fire. just so as not to arrange a branch of the construction site at home and not to knead the clay all over the floor with indoor slippers, it was civilized replaced with salt :)

[Freken Bock]

Freken Bock ,
what is the name of your fish?

It was a carp, sort of.

But it’s interesting - zander will turn out? Or am I just picking on him?

I have known about this method for a long time. But I've never tried it, for some reason I'm afraid it will be oversalted ..

I adopted this recipe from Y. Vysotskaya. I tried only salmon, trout, pink salmon and always gutted, we don't sell another one. I put the greens in my stomach, what the house was.
I haven't tried the river one, although now I think it's in vain. There was a time when my husband caught the so-called "dolphins", so the fish is no longer young and just fried it did not really like, but like this ... the main thing is not to dry out - that's for sure!

I have known about this method for a long time. But I've never tried it, for some reason I'm afraid it will be oversalted ..

There is some kind of terrible witchcraft happening and the fish takes exactly as much salt as needed! in life with your own hand you can't add tasty salt! :) so away fears and doubts !!!!

Is it possible with gills? They are ...

and what about the gills? you don't cook fish - it won't go into the water, and then throw your head away anyway, since it is impossible to remove all the salt from it.

Thank you, I see.

Made a fish! They took the carp. Well, what can I say - it's tasty, a little undersalted, but there is (and even more so to put on the table for guests) somehow unaesthetic ... with entrails.
And I took the fish weighing 900 grams, baked for 30 minutes and still there was liquid in my belly and I had to fry one "file" in a frying pan - to remove the red juice. Probably, you still need to bake for a longer time, then the cape will not be so "too tender"
In general, I find fault, of course I liked it, especially that there is no need to clean and gut the fish - I do not know how to do this and I do not like that, therefore, I have not eaten carp for a hundred years

Thanks to the author

[Rusya]

Rusya , with practice everything will come! :) the main thing is that I liked it right away. For the first time I just dried it in breadcrumbs - I was afraid that it would be raw :) and a lot more depends on the oven - choose your own, everyone has different whims.
and as for the guests, before serving, you can cut the abdomen and remove the intestines with a knife, they are baked into a solid mass.
PS: I hate to clean the fish myself. and never understood how people do it in apartments. since she lived in a private house and during this procedure the whole yard was covered in husks! and then kind people advised: you need to clean the fish UNDER water :) either you type it into a sink, or into a basin. you knock fish there and clean it. all the husk remains at the bottom, and the walls and floor are clean.

I do it differently
I put the fish in a large plastic T-shirt bag, put my hands in there with a fish scaler and ... hello

But in general, we now clean the fish both in the store and in the market - it's not a pity to give money for such a pleasure, 25 rubles in total.

Admin, I somehow can't imagine such a package, can you tell me more? or what picture
And I don't like to clean in the market. You will laugh, but I don't like the aesthetics of the process there. in short, these are my cockroaches, but hefty, bastards, tenacious

The package is white from the supermarket, it's big. First, I cut off the head and tail of the fish, then I put the fish in the bag, leave the top ajar, dive into the bag myself with my hands and wield a knife or fish peeler there

And with aesthetics in our market, it seems like nothing, with me they clean the fish.

Senks, I understood about the package.
but in the market the guys don't like my fish and clean it without a soul ...

PS: I hate to clean the fish myself. and never understood how people do it in apartments. since she lived in a private house and during this procedure the whole yard was covered in husks! and then kind people advised: you need to clean the fish UNDER water :) either you type it into a sink, or into a basin. you knock fish there and clean it. all the husk remains at the bottom, and the walls and floor are clean.

sweetka? You just opened my eyes to me. I read somewhere about cleaning fish under water (only without specifying the process) and even somehow tried to put the fish under the stream ... Well, then you understand - for a long time ... I swore And it turns out - a bowl of Forev!

Under water - means in a deep bowl of water. Then drain this water into the toilet, so that the sewer in the kitchen does not clog.

[piskotruses]

But the salt after the oven becomes greasy from the inside, it is taken in a hard canal, so dispose of it except in piskotruses, I could not get.

sweetka, but my first question is not according to the recipe: where to hit in this magic word?

And the second question: we have a problem with the geese. But what if you put a chicken there?

[tatulya]

tatulya , Piskotruses are such mega-machines that scatter piskosolyanu sumish around the city. they are also called piskorozkyduvachi.
and you want to play chicken into salt? it seems like in this thread they wrote that chickens in salt also come out great!

[tatulya]

tatulya , Piskotruses are such mega-machines that scatter piskosolyanu sumish around the city. they are also called piskorozkyduvachi.

So I understand, just if you hit a different vowel, it sounds more cool "piskotruses."

Girls, I found 4 carp in my boat, but they are already peeled and I want to try to bake them, but doubts are gnawing at me, but they will not turn out salty

[nut]

nut , here are the comrades a couple of pages previously reported:

I adopted this recipe from Y. Vysotskaya. I tried only salmon, trout, pink salmon and always gutted, we don't sell another one. I put the greens in my stomach, what the house was.
I haven't tried the river one, although now I think it's in vain. There was a time when my husband caught the so-called "dolphins", so the fish is no longer young and just fried it did not really like, but like this ... the main thing is not to dry out - that's for sure!

Everything is ready and half is eaten: wow: It was baked in the oven for 30 minutes at 230 * - the carps were still not small, since I love fish in any form (well, of course, except raw), then I sentenced one immediately - I liked it , very juicy inside and salt is normal (I was in vain), so a recipe for all occasions - both for guests and just for my beloved
THANKS SWEETKA

To your health! We have recently done with godmothers and hasten to report the revealed nuance:
Comrades, if the fish came out raw, put it back in the oven over moderate heat. Do not try to cook by convection. It’s a strange idea why our two fish burst bile while cooking. Beeeeeeeeeeee

And I thought that you can only act with bream ... Thank you!

I'll raise the recipe. He is very good! I love him sincerely.
I often cook fish like that.
He went with us from his grandfather, a fisherman. He called him "7 kopecks". That is how much a pack of salt cost.
But we clean the fish from the entrails. Therefore, there is no such problem:

somehow unaesthetic .... with entrails.

And bile will definitely not spoil the fish.
Immediately I answer: the fish does not come out salted.

And I thought that you can only do with bream ... Thank you!

Most of all I like to bake okushki so. They are prickly, infections. I don't like to clean them. And here - he ripped open his belly, with one movement of the insides into the trash heap and you can already cook.
Lyapota !!!
And I do every little thing in salt too. I don't like messing around with it, but here there is a minimum of movement.

[Svetka]

Svetka, I baked a fish in a half pack of salt. I also liked the process. But besides me, no one began to eat. Apparently, there was no usual golden brown crust.

Here, of course, not for everybody. But since in our family all sorts of fried crusts are not welcome (we mainly bake or stew), then the fish leaves with a bang!