OlgaGera
Quote: mamusi
for five liters of water - 1 kg of salt. Ideal for red fish!
MargaritaWhole fish for sailing? And for how long?
mamusi
Quote: OlgaGera
Do you want to go swimming? And how long
Yes, Lelechka, completely straight!
The husband puts on from evening to morning. I think it's not straightforward "by the clock". (I will ask him more precisely). I think he will say: approximately.
In the morning he takes it out, hangs it over the basin on a hook - drip it, dry it. Then, during the day or in the late afternoon, it already plast.
OlgaGera
Quote: mamusi
hangs over the basin on a hook
by the tail or the head?
We dry the vobla by the tail ...)))
Thank you, Margarita,
Now the pool is needed ... Salmon in the store 4 kg
mamusi
Quote: OlgaGera
a pool is needed ... Salmon in the store 4 kg
Great salmon!
We have such a square plastic basin (almost a bathtub) ... Convenient, of course, but not everyone has a cellar where to store it ...
I will ask my husband WHAT I hung up. It’s a shame, but I didn’t watch, I can burst toko
OlgaGera
Quote: mamusi
I can eat Toko
I also love this))))
Katko
The green bowl, in which I showed you the herring, here is about 5 kg of fish swimming in it), very convenient, compact and roomy, for 11 or 13 liters, I don't remember
And the salmon can be chopped in half without sweating and it will definitely fit in such a bowl
mamusi
OlgaGera, Lelka, I clarified, right now SMS came from my husband. Hangs up by the tail. But this is not drying * in the literal sense, but to drain water from him. Although, you can leave it to dry in a draft. If there are conditions. There will be a "sagging" fish.
Bridge
All the same, I love dry salted salmon. Well, this is a matter of preference, not technology.
I am glad that many people liked the recipe. The best thing about it is a little fuss and the ability to salt any amount of fish.
OlgaGera
So, my salmon is gutted ... and what? sailing low?
Dry current? I already bought a basin ... for free swimming




Quote: mamusi
Hangs by the tail
yeah-yeah, I've already tortured the fishmongers with addiction
Bridge
Lelka, can. I say, it's a matter of taste.
OlgaGera
Nataliya, that's what I stopped working out. Salted for so many years, and then again ... and that's it, it turned out byaka ... I exhausted so much fish ... and now a couple of pieces come across in the freezer .. I plug them into the farthest corner ... well, no matter how I and not mine ...




Quote: Bridge
can.
ufff, calmed down
And then I already gathered a company for the salmon
mamusi
Quote: OlgaGera
my salmon is gutted ... and what? sailing low?
Mush said that he also salted the large ones who had been gutted without a head.
Can!
Crown
I constantly salt thinned herring in brine, than other fish are worse. Another thing is that herring spices are not suitable for every fish.
Katko
Salted herring in saturated brine (simplest basic recipe)





Salted herring in saturated brine (simplest basic recipe)
Lightly salted




Smelt
Salted herring in saturated brine (simplest basic recipe)
OlgaGera
another question. How long should the salmon hang?




Katko, Katerina, so you know how to seduce ...
Katko
Hvesya
Thank you, I salted herring and mackerel yesterday, very tasty. And why did I buy salty for so long ...
mamusi
Quote: OlgaGera
How long should the salmon hang?
Hanging with us minimum 6 hours for a large fish. So that it drips well, dried.
Then it is easier to cut, not slippery. And the meat is denser, as if ripening something. Well, if I may say so. I'm not a fisheries technologist.
So easy for our taste!
You can, of course, cut it earlier, it is ready.
But we don’t fiddle around until it dries up
OlgaGera
Quote: Scarecrow
I already got tired of dissolving the salt !!))
and I,
at first...
I took a mixer, an immersion leg, once ..... and you're done
What progress has come))))))))))))))))))
Katko
and I also know what I'm doing? when it turns out that the time of the ambassador will end at night, and at night "all people should be happy")
I clean the salting tub in the cold - now on the cold loggia, there is like in the refrigerator +4.
then the process slows down and the fish are not salted
Cvetaal
Katya, thank you, right on time, my ambassador's end time will be at 5 am, now I’ll take it to the loggia.
OlgaGera
where were you yesterday? I can stand the time so that I can get it out in the morning.
Ie.If I start it now, and pull it out to cool, can I pull it out tomorrow afternoon?
Katko
yes, I do this almost every time, so the ambassador is even softer and more uniform




OlgaGera, Lelka, mulberry you cho do not know where to look for mine ?? closer to kaneshna fish




Quote: OlgaGera
pull it out to cool, can I pull it out tomorrow afternoon?
LeHko




possible at the start in the cold, also good for smooth and lightly salted
OlgaGera
Launched it in a basin. Even the basin is too small ... She cut off the gills.
Katko
Lelka, we wait
Cvetaal
Lackedra and mackerel.

Salted herring in saturated brine (simplest basic recipe)

The mackerel and herring swam for 15 hours. It turned out great! Then I prepared fresh brine and ran the sockeye fillets on the skin and the lachedra cut in half. Sockeye pulled out in an hour - it was ready, and the lakedra lay for 3 hours. Very tasty and very tender!

Bridge, Natalia and Katya, thank you very much! Holiday greetings!
OlgaGera
Quote: Katko
we wait
I also))))
When to get it out?
Katko
Lelka, I don’t know what size your fish is)
Is she standing in the cold all this time or has she brought it into the warmth?
Try to get one, rinse it under water (you must, otherwise you won't understand) and cut a piece from the back to the ridge and try




Quote: Cvetaal
lacedra
I like the name, I have to look here)




Quote: Cvetaal
Lackedra and mackerel.
Mackerel will be fatter)) I love it)
Is the lacedra bald too? how is mackerel?
OlgaGera
Quote: Katko
get one
so she is alone. 3 kg. The basin was not enough for me for the company. Immediately put it in the cold. On the porch, on the floor. I'm going to poke the back with my finger.
Katko
Lelka, ugh, I beguiled, I thought you have herring floating))
Cvetaal
Quote: Katko
Is the lacedra bald too? how is mackerel?
There are small scales, but I did not peel them off
OlgaGera
Gyyyy ... herring .. one ... b big ...
Katko
How much does a watch cost?
OlgaGera
already 16 ...




I poked it.
The back is soft. The abdomen is plump. She turned her back down. But it keeps the shape of the pelvis.)))
Katko
Lelka, I'd probably leave it until evening ... but everyone has different tastes for salt
Can you still cut out a piece for a sample, huh?
He's gutted, you can from the inside
OlgaGera
I'll hold you, Katyun. We can see you tomorrow.
I don't like the taste of raw fish. When there is no salt. Not mine
Katko
Lelka, well then, boldly hold it until tomorrow
My coho salmon swam with herrings, and then another day without them
fedorovna1
Salted herring in saturated brine (simplest basic recipe) Ready! Two herrings have already been cleaned! I had to buy a bowl, seductresses! The fish swam for 15 hours. Large, but what a delicious !!!!
Katko
Tatyana, fedorovna1,




But she pushed me: I'll also buy a separate bowl for her, otherwise I often need my little green one




Quote: Fedorovna1
I have already cleaned two herrings
I no longer have two
OlgaGera
Hung up the fish. I tried it.
Virgin! This is something! Lightly salted, but no raw meat taste. Awesome !!!!
Katerina, Natasha, Margarita, thank you!
Arka
Quote: Cvetaal
There are small scales, but I did not peel them off
True? And they brought me naked, ordered 3 times. No scales
Katko
I will report: I overexposed the coho salmon in the brine a little, but on the whole it turns out excellent salting for my taste.
The other two kusmans of the same fish were salted with the classic two to one sol / saher, the other tasted somewhat
Both two options are great
With dry salting, the meat turns out a little denser, it was immediately expected, since the salt was drawing moisture directly onto itself) I dripped a spoonful of cognac, the aroma was gone, I will not add any more, it is also better to serve it without it.




Lelka,
I'm happy for you
Straight at least to you))




Tell me how many kg of fish, what is the thickness of the back (gutted yes?) How many hours did you swim?
Write and we know boom and you will have a memo)
OlgaGera
Waxing RyP 3 kg, with head, gutted. She cut her gills. Swam in the cold on the terrace floor. 5 liters of Water - 1, 4 kg of rock salt, even that, Ukrainian. Kazakh saltier.
Launched - 12/25/2018, 23:00
Hung up - 12/28/2018. 15:20 (2, 5 days approximately)




So, where do you put your head and skin?
If not for salty, then you can broth for aspic. And right now, how?
Katko
Or maybe like a soup-ear, cook, the current of salt in the broth is less




Coho salmon all cut into pieces, bones separately
Packaged and wrapped in a film, put freeze, take out a boom as needed)
Salted herring in saturated brine (simplest basic recipe)
Cvetaal
Quote: Arka

True? And they brought me naked, ordered 3 times. No scales

Nata, she, scales, is barely noticeable, millimeter
Salted herring in saturated brine (simplest basic recipe)
OlgaGera
Quote: Katko
like soup soup
I don’t eat first .. and mush doesn’t like that. Ear only on the shore, at the stake.
She promised a bonfire, a firebrand and a glass to go there ... There is no shore
Katko
Quote: OlgaGera
There is no shore
Here, this is the bank of the Volga))
Salted herring in saturated brine (simplest basic recipe)
and a fire for you))

Salted herring in saturated brine (simplest basic recipe)
mamusi
FSE are showing off! What am I bald fishless?
Here is my Keta on a platter
Delicious, fatty!
I'm not overjoyed at this recipe!
Natalia!

Salted herring in saturated brine (simplest basic recipe)
Katko
mamusi, yes fish, fish




I'll dissect the whole smelt)), the caviar was in 4 pieces
Salted herring in saturated brine (simplest basic recipe)
mamusi
Quote: Katko
Packaged and wrapped in a film, put freeze, take out a boom as needed)
I also have. True, on plates, wrapped in foil and in a pile in the freezer.




Quote: Katko
mamusi, yes fish, fish
That's the same !!!

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