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Salting fish at home

Used for salting fish, which is able to “Mature”, such species include:

— herring (oceanic, Baltic, etc.);

salmon (pink salmon, chum salmon, coho salmon, Chinook salmon, SIMA, sockeye salmon, salmon, char, etc.);

— migraleve (several species of large marine fish).

Salt for salting should be clean, without any impurities. To add salt to the fish in a cool room. If the fish has to be salted in a relatively warm place, the salts need to take up to 25% from the quantity specified in the recipe. The term of the Ambassador in this case is reduced.

The fish is salted in stainless, enamelware, barrels. You can also add salt to the fish in the box and on a clean Mat, but in this case, the concentration of salt in parts of the fish get uneven, and the consumption of salt is increased in 1,5-2 times. When salting the fish, you can add a variety of spices: Bay leaf, allspice and black pepper, cumin, cloves, currant leaf, etc.

Salting small fish

Consumption of salt per 1 kg. fish: with moderate salting — 150, with a strong salting — 250-300 g

Fish rinse in cold water. Let the water drain out, but so as not to dry the fish. Then seasoned with salt so that salt sticks to the surface of the fish, and place in a bowl. On top of the fish bag cargo — wooden circle, crushed stone. The load needed to provide permanent pogruzheniya in the brine. The duration of the Ambassador is 1-3 days. For salting the fish “herring” is used nitrate. Curing mix — salt and nitrate in a ratio of 10:1.

The salting medium and large fish

Fish weighing more than 300 g/ gut, making a longitudinal incision in the middle abdomen. All the organs, including eggs and milt, delete. The abdominal cavity is carefully washed and filled with salt, paying attention to the fact that in the gills of salt was plenty. Then place the fish in a clean container bellies up. Each row sprinkle with salt. The duration of curing ranges from 3 to 6 days, depending on thickness of fish.

Larger fish weighing over 600 g. before the Ambassador cut the layers of each fish along the back, removed through an incision in the back insides. The head cut to the middle of the upper lip. In fleshy parts of the back to make longitudinal incisions. After this, rinse the fish, sprinkle the cut surface of salt and put it in a container in the form of a spread backs up. Salt sprinkle each stacked row. Ambassador lasts from 5 to 10 days.

When the fish is salted, it should be thoroughly washed in brine, then place in a barrel or a box, the top cover soaked in brine burlap and store in a cool place in the cellar or on the glacier. Oily fish are better kept in the brine under the weight.

Salted fish fast food

Clean the fish and each carcass is lowered for 1 minute in boiling salted water (40 g of salt in 1 litre of water). Remove from the water, placed for 2 minutes in a 5% vinegar, but after 30 minutes in a saturated salt solution. To cook in water, put the amount of salt that the piece remains undissolved. The solution to a boil and cool. Removed from the salt solution the fish to hang on a draught. In dryness on its surface to form a thin layer of salt. Store in a cool place.

Bon appetit!

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