How to pickle frozen pink salmon
Many people cannot afford to buy salted red fish. Some are stopped by the price, while others are concerned about the unnatural composition of such a snack. But both problems can be solved if you know how to pickle frozen pink salmon at home. This kind of fish is relatively inexpensive, and it will take no more than 5 minutes from the hostess to prepare it. And the rest will be done by a simple mixture of salt and sugar with the addition of a small amount of alcohol, and time. The end result will be wonderful salted fish, without any chemicals. Be sure to try it.
Prepare everything you need. Place frozen pink salmon in the refrigerator on the lowest shelf and let it thaw naturally. This will take 4-6 hours. Gut the fish, wash the inside thoroughly, scrape the skin with a knife, removing the scales. Cut off the head, fins and tail.
Place salt and sugar in a baking bag or any other durable plastic bag that can be used for food purposes. Pour in vodka. You can also use any other strong alcohol that you have on hand. It turns out very tasty with cognac.
Mix.The mass should become moist.
It is more convenient to cut the carcass into 2-3 pieces, depending on the size of the pink salmon itself. This way, the salting process will happen much faster, and everything will be placed in the bag more compactly. If desired, and if the fish is small, you can leave it whole. Place the pieces into the prepared mixture.
Seal the bag and mix the contents so that all pink salmon is more or less evenly covered with a mixture of salt and sugar.
Place in the refrigerator for two days. For a whole carcass it will take at least 3 days. After just a couple of hours, a lot of liquid will collect in the bag, and that’s how it should be. The fish must be turned over from time to time; 2-3 times a day will be enough.
Remove pink salmon from the bag and rinse under running water, removing any remaining crystals.
Can be sliced and served. Red fish salted in this way should be stored in the refrigerator in a container with a lid for no more than 3-4 days.
Ingredients:
- fresh frozen pink salmon 700 g.
- coarse sea salt 3 tbsp.
- sugar 1.5 tbsp.
- vodka 2 tbsp.
Cooking procedure
Prepare everything you need. Place frozen pink salmon in the refrigerator on the lowest shelf and let it thaw naturally. This will take 4-6 hours. Gut the fish, wash the inside thoroughly, scrape the skin with a knife, removing the scales. Cut off the head, fins and tail.
Place salt and sugar in a baking bag or any other durable plastic bag that can be used for food purposes. Pour in vodka. You can also use any other strong alcohol that you have on hand. It turns out very tasty with cognac.
Mix.The mass should become moist.
It is more convenient to cut the carcass into 2-3 pieces, depending on the size of the pink salmon itself. This way, the salting process will happen much faster, and everything will be placed in the bag more compactly. If desired, and if the fish is small, you can leave it whole. Place the pieces into the prepared mixture.
Seal the bag and mix the contents so that all pink salmon is more or less evenly covered with a mixture of salt and sugar.
Place in the refrigerator for two days. For a whole carcass it will take at least 3 days. After just a couple of hours, a lot of liquid will collect in the bag, and that’s how it should be. The fish must be turned over from time to time; 2-3 times a day will be enough.
Remove pink salmon from the bag and rinse under running water, removing any remaining crystals.
Can be sliced and served. Red fish salted in this way should be stored in the refrigerator in a container with a lid for no more than 3-4 days.
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