It just so happened that the fish they eat much less than the various kinds of meat, but this does not mean that it does not satisfy, not tasty, or does not contain useful substances - the exact opposite. And for the festive New Year's table always nice to apply salt fish and red caviar on her own slice of fresh white bread with butter ... And this yummy you can make yourself at home. So, let's begin.
Step № 1. Purchase
To fish turned out delicious, naturally, it must be fresh. So we go to the nearest market or supermarket for a whole fish carcass, for example, pink salmon, chum salmon, trout or salmon. The main thing - do not take already in split fish, without head or fins: all work must be done at home itself. The fish is better to buy chilled or frozen, but has not yet been unfreezing.
So, buy accomplished, and you - happy owner of a frozen or fresh red fish with the full set of fins, scales, and possibly eggs (there could be as lucky, but milt in male too tasty).
Step № 2. Pre-salting
If the fish is frozen, then put it defrosted a few hours, but in any case do not try to shove it in the microwave - everything has to happen naturally. In the meantime, prepare all necessary for pickling: the capacity for fish, butcher knife, cooking scissors, a mixture of pickling, oppression.
As the tank clogging can be taken as enamel ware, and plastic container. Use metal utensils better not to use as the fish can get an outsider a metallic taste. The knife is better to take a medium-sized and sharp, and for cutting the fins can use cooking scissors.
One of the most important moments - a mixture of preparation for pickling. Naturally, we must take the salt and necessarily large or grinding № 1 (this is written on the pack) because, unlike the fine salt, it absorbs excess moisture and makes fish pickle "in their own juice." You also need to take the sugar in 3:1 ratio (3 parts salt and 1 part sugar), considering that 1 kg of fish requires about 3 tablespoons of the mixture. The fish for this can be weighed, but it is usually done by eye. There is still important to remember that fish is, of course, will not assume the excess salt (this is an unusual product), but from experience I realized that it was better with the salt still do not overdo.
As additional ingredients permitted bay leaf (3-4 pieces on the carcass), fragrant black pepper (5-6 peas) or special spices for cooking fish, but in moderation. As oppression can take an ordinary three-or two liter jar with water.
Step number 3. Razdelyvanie fish
There is already prepared mixture and fish on the table. First, cut with a knife fish's head. It can be used later for cooking soup. Cooking scissors, cut the fins, then cut along the belly and remove the insides.
Here you can expect a surprise in the form of caviar, if female, or milk - if the male. If you were inside the milk, then gently wipe them from the remnants of fish offal and grease, along with a carcass, after a little rubbing with a mixture of Canning.
If you are lucky and you find eggs, you really do not throw it. Carefully remove, put on a plate. You can immediately cleanse it from the film, but after salting it removed a lot better. Then treat with boiling water to disinfect and place for 7-9 minutes in warm salt water per 2 tablespoons of salt per half liter. But back to fish.
Once you cut the belly, free them from the remaining viscera. Scissors, cut left and right of the spine, as if separating it from the rest of the bones. Before you left Bird with fish bones, which must be carefully removed. This is done by hand, usually are removed easily. Slaughtered, had no bones, viscera and head, can be cut in half, if it is fairly large, small as you can leave as is.
Step № 4. Pickling
You must remain on the table fish carcass with the skin. Disclose the carcass and evenly covered with mixture of pickling. Pea black pepper and bay leaf is better to lay directly in laying the fish in a bowl that you are doing, spreading it in the tank for salting. Next, cover the fish oppression and leave in warm place, such as the kitchen for a couple of hours and then put in the cold. A day later the fish can be served to the table.
Tips
If you pickle salmon or salmon, they will not be as fat as salmon and trout. Therefore, when pickling can be a bit to flavor olive oil.
All of the tools that were used in razdelyvanii red fish, should be carefully and not once wash with dish detergent. If you do not, then the fishy odor may remain.
And finally - bon appetit!
