How to pickle nelma at home: simply and quickly

Cooking features

• Before salting, nelma must be thawed without exposing it to sudden temperature changes. It should thaw in the main chamber of the refrigerator, then lie for a while at room temperature. An attempt to speed up the process of defrosting nelma using a microwave will lead to a deterioration in its organoleptic qualities.
• For salting, nelma is cut into fillets. You can salt it with the skin. There is no need to remove the scales, since the fish will still be skinned before serving. Before salting, the carcass must be gutted, washed and blotted with a napkin, then the head and fins of the fish must be cut off, and the main carcass must be cut into fillets. You need to carefully gut the nelma so as not to damage the gall bladder and the eggs that may be inside.
• In order for the curing mixture to be most aromatic, it is better to grind the spices immediately before preparing it.
• The duration of salting nelma depends on the size of the pieces and the marinade recipe. This process usually takes from 6 to 24 hours. The exact time is indicated directly in the recipes.

Salted nelma can be served as a cold appetizer as part of sliced ​​fish, or used to make sandwiches and salads.

How to salt nelma at home in a tasty way

There are few ways to salt nelma and they are all extremely simple. Let's look at them.

Salt fresh or chilled nelma

Place cling film on the table or cut a large plastic bag. Place a few broken bay leaves on your work surface. You can add a pinch of dry herbs. Add about a tablespoon of salt. Now place the prepared nelma fillet skin side down. Sprinkle the meat evenly with salt, not too much.

You can pat the pulp a little. After this, place the fillets on top of each other, skin side out. Then wrap the nelma in film or a bag, put it, for example, on a tray and put it in the refrigerator. After 12 hours, the fish is ready to eat. You can cut and serve after washing off the salt and drying the nelma.

Salt frozen nelma

Fish that has been frozen is recommended to be salted slightly differently. Take the defrosted fillet and place it in a clean, dry glass or enamel container. Now sprinkle the fish meat with salt (2 parts) and sugar (1 part) on top.

For every kilogram of nelma, take a total of 75 g of bulk products. After this, fold the fillet skin side out and place pressure on top. Place in the refrigerator for a day. It is advisable to turn over 2-3 times. Then rinse off the remaining pickling mixture and dry. Slice and surprise your guests and family.

Salt nelma before frying

Both small pieces of fillet without skin and nelma steaks 2-3 cm thick are fried. Before cooking, the prepared fish should be lightly sprinkled with salt and chopped spices, and then left for 20 minutes at room temperature.

During this time, the product will be saturated with aromas and will have a more pronounced taste. Then you can fry over high heat for literally a few minutes on each side. It is recommended to use vegetable oil.

Nelma, salted with added sugar

Compound:

• nelma (fillet) – 1 kg;
• salt – 40 g;
• sugar – 20 g.

Cooking method:

• Without cleaning the nelma, remove all excess and cut it into fillets (leave the skin).
• Mix salt with sugar. Sprinkle the shelf mixture over the nelma on all sides. Place the fillet pieces in pairs, skin side out, wrap in gauze and place in a bag.

According to this recipe, you need to salt the nelma for 24 to 48 hours, depending on how salty the fish you want to get. When salted with sugar, red fish acquires a particularly delicate and pleasant taste. At the same time, it turns out juicy.

Nelma for sushi

Another great way to use fillets is to make sushi. Contrary to expectations, the fish is not boiled here; it is served frozen, which is exactly what the traditions of Japanese cuisine require. The cooking method is quite simple; for this you will need fish fillet and sauce. Depending on the company, the amount of ingredients may vary.

The recipe is as follows:

1. You must first freeze the carcass; place it in the freezer for 3-4 days.
2. Before your guests arrive, remove the fillets from the freezer and remove the scales from the fish.
3. Using a professional knife (ordinary cutlery will not work), cut the fish into thin slices.
4. For one serving you should cut 3, 5 or 7 slices, this is also part of the Japanese tradition.
5. Place sauce, wasabi or ginger on a separate plate to complement the dish. Usually, sushi is not eaten to fill oneself up; they are only served as an additional delicacy to the main dishes.

And finally.

Whitefish - what an amazing fish! Tasty, healthy, dietary, has value on an industrial scale! We advise you to definitely try one of the recipes and evaluate from your own experience its original taste and ease of preparation. This treat will be an excellent dish on the holiday table and on an ordinary day; both children and adults will enjoy it.

Nelma belongs to the salmon order, but differs in the color of its meat, it is light, only slightly pinkish, and not pink-red or red-orange, and it is not very high in calories - only about 115 kcal per 100 grams - although it is rich in useful fats. If you are lucky enough to catch or buy nelma, then you don’t need to look for a complicated recipe. It is enough to fry the fish, or even better, bake it on the grill.

Products:

At 700-800 gr. fish

for the marinade:

• 1 tbsp. spoon of vegetable oil,
• 1.5 tbsp. tablespoons of diluted citric acid.
• 1.5 tbsp. spoons of ghee.
• 1/4 lemon
• salt and ground pepper to taste.

Bake in foil in the oven

Ingredients:

• 1 kg of fish;
• 1 large lemon;
• 1 sweet and sour apple;
• table salt and spices for fish.

Preparation:

1. Carefully cut up the whitefish - remove all excess from the carcass and rinse with cold water. Wipe dry on all sides with paper towels.
2. Wash the lemon with a brush. Cut into two parts. Squeeze the juice from one half and brush the fish on all sides. Cover the white fish with salt and spices.
3. Cut the other half of the citrus into thin pieces. Also chop the apple along with the skin. Place fruit slices inside.
4. Wrap the carcass in foil.

Bake the whitefish in the oven at 170 – 180°C for a little over half an hour. Spinach and sorrel go well with it.

Salting options

How tasty the meat of nelma is can be understood and appreciated under one condition. Do not use too many ingredients during cooking. For pickling, you only need salt and pepper, although bay leaves or dry herbs will not spoil the taste. After cutting, the head, fins and tail are cut off from the carcass. Using a sharp knife, cut the fillet from the backbone, remove large bones, and dry the meat with a towel.

IMPORTANT: The calorie content of salted nelma is higher than fresh. Because when salting meat loses liquid, due to which the concentration of dry substances in it increases.

KBZHU per 100 g of nelma:

Preparation time – 20 minutes. Salting – from 4 to 12 hours. 20 portions come out of the tail of a large fish.

Dry salting

First you need to prepare a plastic bag or use cling film.

1. Salt (1 tablespoon), chopped bay leaves, and dry herbs (a pinch) are poured onto the surface.
2. Lay out the nelma fillets, skin side down, and salt them.
3. Place the fish halves with the flesh on the inside.
4. Wrap in film or a bag, transfer to a tray and refrigerate for 12 hours.

Before preparing a fish dish, the salted fillet is washed in running water.

Yandex pictures

lightly salted

Ingredients for the recipe:

• Coarse sea salt – a handful.
• White and black pepper.
• Bay leaf – 4 pcs.
• Cloves - to taste.

How to salt nelma step by step:

1. Salt and spices are poured into the bottom of the cup.
2. Place the fillet and mix with the bulk ingredients.
3. Cover with a plate and press down with pressure.
4. Place in the refrigerator for 4 hours.
5. Rinse the meat in running water and dry it on a towel.
6. Cut the onion into rings, mix with salt and pieces of fish.
7. Transfer to a glass jar and fill with vegetable oil.

Now the nelma should stand in the refrigerator for another two hours. The best addition to such a lightly salted appetizer is boiled potatoes.

Yandex.Pictures

Types of culinary processing

So, whitefish. What kind of fish is this: healthy, tasty, and easy to prepare! Its meat is tender, fatty and tasty. It makes excellent balyk, both smoked and dried. You can salt the white fish and eat it as is, or then add it to the hodgepodge to give the dish a spicy flavor. Conventional cooking methods can also highlight the characteristics of the fish. It is good boiled and fried, stewed, smoked, baked, in its own juice, with or without a side dish, in fish soup and in fish soup, even just cut into pieces and marinated with onions.

“Whitefish? What kind of fish? How to cook?” the average person will ask. We hope that after reading our article, all his doubts regarding the origin and processing of this wonderful representative of the marine fauna of Russia will disappear.

A huge advantage is that whitefish is very unpretentious in preparation. The recipes are varied, but most of them are simple and do not require lengthy or extensive preliminary preparation, special knowledge or equipment. And this, you see, is important. Among others, noteworthy are those that describe baked whitefish in the oven: with a side dish, sauce or in its own juice. So, let's look at the most interesting options.

Cooking instructions

The recipe for preparing nelma begins with cutting the fish. First, the fins are cut off, then all the insides are removed. Next, the fish is cleared of film, bones and ridge are removed (they can later be used to prepare fish soup).

We wash the resulting fillet under water and cut into thin pieces. Place the nelma in a separate bowl. Salt, pepper, season according to your taste preferences.

After this, coarsely chop one onion and add it to our fish. Stir and leave to marinate. We clean all other vegetables and cut them into half rings. Take a baking sheet, lay out the fish with onions, place the vegetables on top, sprinkle with vegetable oil, add a little salt and pepper.

Grate the cheese on a coarse grater so that it covers all the ingredients. Turn on the oven, heat it to 200 degrees, put the baking sheet in the cupboard for 40 minutes. During this time, the fish will bake and absorb all the aroma of the vegetables.

So our nelma is ready, baked under a cheese crust with vegetables. Bon appetit!

Pickling

Fragrant white salted fish can be served at the festive table on a piece of black bread with butter - the dish looks impressive. But salted fish in the store will cost a decent amount. It is much more convenient and cheaper to prepare it in your own kitchen.

How to pickle white fish? To do this you will need:

• One fish carcass (gutted, cleaned, removed fins and head).
• 5-7 black peppercorns.
• Salt or a ready-made spice mixture for salting fish meat.
• Two bay leaves.

Open the carcass and rub it with salt. Experienced housewives determine the amount of salty mixture by eye. Some people like their fish more salty, while others prefer lightly salted fish. After this, the white fish must be sprinkled with ground black pepper. Place bay leaves and peppercorns inside the carcass. Place the fish in a large container. Choose a smaller lid and place it on top. You will also need to install a bend on the container.

The container with fish sits in the kitchen (warm) for a couple of hours, and then is put in the refrigerator for 6-10 hours. It is better to salt the white fish overnight, then in the morning you will have a ready-made, aromatic salted fish on your table.

White fish recipe with vegetables

This dish turns out tender and juicy. Weight watchers will love it.

Ingredients:

• fish fillet – 800 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• vegetable oil – 90 g;
• tomato paste – 60 g;
• cloves – 5 pcs.;
• peppercorns – 5 pcs.;
• bay leaf – 5 pcs.;
• salt and ground pepper - to taste.

Cooking steps:

1. Cut the fillet into pieces measuring 5 by 3 cm.
2. Grate the carrots, chop the onions.
3. Fry the fish in vegetable oil until golden brown, add vegetables. Cook the ingredients together for 5-7 minutes.
4. Add tomato paste, spices, salt and bay leaf. Mix the ingredients and simmer with the lid closed for another 10 minutes.

The dish can be served with boiled rice or fresh vegetable salad.