How to pickle salmon?

Leonid Veselov
Leonid Veselov
July 26, 2012
How to pickle salmon?

The article provides a detailed way how to pickle salmon at home. It is very simple and does not require much effort. It only needs salmon, salt and some sugar.

The most delicious salty fish obtained from fresh salmon, not subjected to freezing. Fresh salmon should be chosen so that the weight of one fish is more than 5-6 kilograms, since it is this weight that guarantees the most delicious and satisfying meat. It is believed that salmon fish weighing up to 5 kilograms is still a young fish that has not yet “worked up” its own fat reserves. Choose fish with transparent eyes and shiny skin. For salting is usually used filet part that you want to cut.

Salmon cutting

Gut fish and remove scales. Cut off the head with the gill part, capturing a little meat part (about half a centimeter from the gills). Remove all fins and large bones. Rinse the salmon in cold water. Then rub the salmon with a towel almost to dryness. Then you can go two ways. One - cut the fish along the ridge in half.You will have 2 loin large pieces. Or cut into pieces without a cut along the ridge. And in that and in another case, at will, you can immediately remove all the bones and skin. But it is not necessary, as you wish.

A simple way to salting salmon

This method is the easiest and fastest way. For it you will need 1 kilogram of fish:

  • salt is large or medium (only not small type “Extra”) - 3-4 tablespoons;
  • sugar - 2 tablespoons.

Here's how to pickle salmon in this way:

  • Prepare a mixture of salt and sugar.
  • Rub this mixture of salmon pieces from all sides.
  • Place the fish pieces rubbed with salt and sugar into enameled or ceramic dishes (not metal).
  • Cover with a plate or wooden board. It is advisable to add a small load on top.
  • Clean in the fridge or in a very cool place for a day. Anyone who loves the saltwater can be left for 1.5-2 days.

As your fish will be ready - pull it all out of the pickle and let it dry on a towel or napkin. Rinse is not necessary!

In this form, the salmon can be stored in the refrigerator for no more than a week. Therefore, it is necessary to correctly count the number of fish for salting, to avoid its damage. Although such a wonderful snack is unlikely to be ignored and disappear.

Such a completely uncomplicated way of salting salmon at home. For a variety of taste to the mixture of salt and sugar for salting, you can add chopped herbs or spices. But the salmon has such a unique taste that even without it it will be very tasty and tender. Bon Appetit!



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