Light salted pink salmon

Light salted pink salmon

Category: Fish dishes

Ingredients
whole pink salmon without head	600gr
common coarse salt
coarse sea salt
sugar

Cooking method

• I decided to issue it with a recipe so as not to lose or forget)
• The pink salmon lay in my freezer and did not know where to adapt it, but one day I got into a conversation with a man who advised me to salt it.
• I cooked it in the oven, wrapping it in foil, but I did not like it, because it comes out very dry, of course, who cannot have fatty salmon, then pink salmon is the thing)
• Curing mixture
• 1.5 teaspoon coarse rock salt
• 1.5 teaspoon coarse sea salt
• 1 teaspoon sugar
• We clean the fish from scales, wash it well, blot it from excess moisture. I didn't remove the bones and skin, but whatever you want.
• We coat with settlement mixture and put it into a vacuum container.
• I left it overnight, and in the morning we get a very tasty lightly salted fish))
• Another would be to smoke it, and the mind can be eaten)
• 
• 
• Bon Appetit everyone!

Note

Pros:
The fish is not fat
The price is very affordable
It turns out very tasty
Yes, Omelkin's husband tried this fish, he said that it was delicious



HUMANE, anadromous salmon fish. Length 47-50 cm, weight 1.5-1.8 kg (sometimes 3 kg). The body is elongated, relatively tall, covered with fine scales; the upper jaw of the fish at the end of the stigma forms an acute angle; in the sea, its color is silvery, in the river dark spots appear on the back, sides and head; by the time of spawning, males have a huge hump on their backs, the jaws lengthen, and strong teeth appear.

It enters the rivers of the Arctic and Pacific oceans; found in the waters of the Commander Islands, Kuril Islands and Sakhalin; acclimatized in the Barents and White Seas and now spawns in the rivers of the European North. The most important commercial fish.

It goes on sale salted, frozen, smoked and canned food. The meat is red, tasty, contains 21% protein and 7.5% fat. Salted (after soaking) and frozen (after thawing) pink salmon can be fried or boiled. Serve cold, after removing the skin, with mayonnaise and boiled potatoes. Boiled, hot and cold smoked pink salmon and canned salmon in their own juice are also used to prepare salads, fillings for pies and soups with potatoes.

Similar recipes

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Hot smoked pink salmon pate (Anastasia)

Juicy pink salmon, as if hot smoked (Ilmirushka)

Good result.

before salting, it is better to cut into fillets, then it will be salted evenly and sprinkle with seasoning "For salting red fish. Seasoning", then generally yummy

[zhiharka]

zhiharkaThank you for the advice, but I always salt it like this and everything is perfectly salted))

But thanks anyway for your attention to the recipe))

We clean the fish from scales, wash it well, blot it from excess moisture

Maria, let me disagree with you, in no case can salmon fish species be washed, just wipe them thoroughly with a napkin, as a rule we leave the scales. You have the correct proportions of salt and sugar 3: 1. As for pink salmon, the fish is not at all suitable for lightly salted (very dry), but smoking it is a completely different kolinkor. But as they say, the taste and color ............

[Sergei]

Sergei, why not remove the scales? And why can't you wash? You can expand this moment in more detail.

By the way, the fish was very tasty, there are even witnesses who have tried it)

So I advise you to salt it, that's why I made the recipe, because everyone only salted fatty salmon, and nobody makes pink salmon)))
We must move away from the framework

[Masinen]

Masinen,
Man is good that she made it out with a recipe, otherwise you forget what and how much you put ...

[Galina]

Galina, for a long time I thought about doing it or not, but I decided, what if someone would come in handy, because not everyone can eat fatty Salmon, but Pink salmon is just possible, as a variant of a red fish)

The mistletoe was visiting, so I made sandwiches for her husband with fish, he said it turned out delicious)
And everyone liked mine. As if she is not like a salmon, but you can keep in mind))))
dogsertan, Sergey, I would smoke it, but I don't have a smokehouse, I would have my own house, so I would have bought everything, but there is no place for the apartment,)))
But I’ll go home with my husband, and there I’ll borrow a smokehouse, they have a whole free-standing smokehouse, like a house. They smoke meat and a lot)

[Maria]

why can't you remove the scales? And why can't you wash?

Maria, salmon have extremely tender meat, and the water loosens it, spoils the taste (personally, I don't wash any fish, I just clean it with a knife and napkins). As for the scales, it doesn't seem to interfere at all. Pink salmon, as a rule, are salted in barrels, (its meat is not of particular value, which cannot be said about caviar), this fish is not found in our region (last bought in the distant Soviet times), and I tried to salt it, and just in a frying pan or in soup. But we have salmon like mud, but mostly Norwegian, we also have local salmon, but we are in the EU and are obliged to consume what is in Brussels
will say. But this is lyrics, let me share how I cook salted fish. First of all, I clean off the mucus with a knife from head to tail, then wipe it with a napkin, then I make an incision at the head and turn the knife along the ridge to the tail, just like with the second half, then cut off the peritoneum, cut it off (with a special knife, the rib bones), then clean it dry fillet from ichor and that's all, then you can do whatever you want, if you fry it is better to remove the skin from the tail with a thin fillet knife. I do not claim to be true in the first instance, every recipe has a right to its own life.

[Sergei]

Sergei, thanks for the answer)
Oh, our salmon is expensive. But I recently bought a Bahamian one, very tasty and the price is nothing like that)

Oh, we have expensive salmon

We have Norwegian 8 EUR per kg. There are promotions, then for 5 EUR, But this is a GMO product, I buy not more than once a month, now I don't catch myself, as before, there was a time ............

8 euros for 80 r = 640 r comes out Well, that's ok
And I bought for 750 rubles and that was a discount on fish. whole.

there she is


Salted it too, very tasty !!
this salmon

Omelkin's husband, he said it's delicious

Manya, it's good that I clarified that

The mistletoe was visiting

but it's somehow incomprehensible ...

Excellent fish turned out! Well, purely visual!

salmon have extremely tender meat, and the water loosens it, spoils the taste

I soak pink salmon in water with an Ozonizer for 20 minutes. It turns out not at all dry!

I personally do not wash any fish, I just clean it with a knife and napkins).

Of course, this is purely individual. I don't know what kind of fish you sell. But I would not risk our salting napkin !!!

everyone only salted fatty salmon, and nobody makes pink salmon)))

What is this? I salt the pink salmon! Only I'm tired of chasing her - they don't bring her to us this year

[Bridge]

Manya, it's good that I clarified that
Quote: Masinen from Today at 05:26 PM
The mistletoe was visiting
but it's somehow incomprehensible ...

Thanks for stopping by))

Bridge, Natasha, well, that means salting)) And I grabbed two fish in the Metro, and it's not expensive)))

I soak pink salmon in water with an Ozonizer for 20 minutes. It turns out not at all dry!

But I have already wound this on a mustache

I don't know what kind of fish you sell

We rarely buy fish in the store, mostly I catch carp on purpose. pike, perch and other fish comes across (salmon, trout).

I mostly catch myself

No, well, what are we talking about then. You can have your own with a napkin, but from the counter.

We rarely buy fish in the store, mostly I catch carp on purpose. pike, perch and other fish comes across (salmon, trout).

Sergey, what a beauty! Fresh))

My husband also fishes, he goes to Astrakhan, but this year he will not go, he works)

but from the counter.

Of course, sometimes you want a fish, but you look at it and all desire disappears, there is an option to go to STOCMAN, of high quality, but also much more expensive.

there is an option to go to STOCMAN

We have Stockman left the market, now it will be Debrehems. They bought Stockman and will work under his name for another 2 years. But it got worse, and what will happen when they go under their signboard, ehhh ...

I tried to salt chum salmon and coho salmon in this way, sprinkled with lemon pepper. Budget and tasty

[andrey007]

andrey007, Olya, here I am about the same a budget option

everyone only salted fatty salmon, and nobody makes pink salmon)))

I salt pink salmon in brine and then pour in oil, it turns out to be very tender and resembles expensive fish ^{I exhibited the recipe for a long time}
I have never done it as a dry ambassador, I must try. Thanks Mashul

Hello, Mashenka! We often salt chum salmon or coho salmon, they are fatter and tastier than pink salmon, but when there is a silver fish (not frozen, not spawned, not beaten, but a shiny, silvery fish), it is also perfect for salting. I clean off the scales, well, I don’t like the finished one, when the scales stick to my fingers, I wash them, blot them, then cut them from the inside along the ridge, leaving the whole skin on the back so that I can open them with a “book” and sprinkle them well with a curing mixture. The proportions are the same or 2 tbsp. l. salt + 1 tbsp. l. sugar (with a small slide) per 1 kg of fish. I keep it in a cool place for 3 days, periodically turning the fish over and draining the resulting liquid. Then, for the convenience of eaters, I remove the skin, take out the bones and cut into pieces. I put it in a container, pouring oil on each layer (any odorless). Delicious !

And I want to combine two recipes - Mashin and Olin Hot smoked mackerel in microwave or convection oven... And instead of smoking, make pink salmon in microvolts with convection per 100 grams. I think it will be delicious. Only I don't like liquid smoke, but the husk is for wet salting. But you can think of something. We now have a lot of pink salmon, chum salmon and coho salmon in our stores Red caviar and Sakhalin caviar and very cheaply.

[Irina]

Irina, Evgeniya, girls, and sunflower oil? Is it necessary to water? I would try to do it))
Florichka, Irina, here we need a smokehouse for such fish)))
Maybe you can smoke a pressure cooker in the Headquarters, the members of the forum already had experience))

and sunflower oil?

Aha look here

I often use oil from a sprayer to cover the surface of the fish well, but not to "splash" too much. I use refined vegetable so that the smell of oil does not interfere, but this is not for everybody.

[Evgeniya]

Evgeniya,

but this is not for everybody

I agree: as for me, the film from vegetable oil softens the taste of fish, oil comes on the tongue, not fish, the taste of fish is not so pronounced.
in the case of herring, this is a plus. and the taste of salmon is so delicate and pleasant to me that butter is only butter for a sandwich.

Girls, Ozonator - what kind of animal is this? Can I get it too ?!

Added on Friday, 06 May 2016 10:11 AM

Mashun, thanks for the recipe. So I think, after salting, if you throw it on the grill ... what will happen?

Today I bought a huge salmon fish, if in the evening the salting has time to "reach" by December 31, by the evening? Or is it not worth the risk?

[Lucilia]

Lucilia, so she will be ready by the evening))

Today I bought a huge salmon fish, if in the evening the salting has time to "reach" by December 31, by the evening? Or is it not worth the risk?

Of course it will be salted, I salt it in slices right away, as to the table, so you can cut off the fillet as much as you need for the first time, and the rest in the freezer. I would also freeze this piece until tomorrow evening, and then I would thinly cut it half-thawed and salted it. I don't salt frozen fish.

[kil]

kil, Irin, did as you wrote, froze the fish, then took it out and peeled the skin, then cut it into two parts along the ridge, removed the bones, smeared it with the mixture and removed.
I can say that it turned out tastier. why, I can't understand))

[Masinen]

Masinen, Masha, I'm glad you liked it. Only I immediately cut into thin pieces. Then you don't get your hands dirty at all. You put the serving fish right on the plate.