What is brine for salting fish: proven tactics

Choosing lard

Lard just won’t turn out delicious. Even if there is an excellent brine, old and hard lard will not become soft and tender in taste. When choosing the right piece for pickling, pay attention to the color. The lard should be white (in no case yellow!), slightly pinkish or with small streaks of meat.

To check whether this lard is suitable for pickling or not, you need to pierce it with a knife. If the knife penetrates freely, it means that the lard will be well salted and will be soft and pleasant to the taste. And if the tip of the knife enters the piece with difficulty, then it is better not to take such lard: it is already old or there are many veins in it. Therefore, it is worth choosing a good piece in the market, where you can always check.

How to choose a fresh product

For salting mackerel fish at home

It is necessary to choose a fresh product that has not been defrosted during delivery. To do this, it is necessary to connect not only vision, but also touch.

Naturally, you can verify the freshness of the selected specimen only after complete defrosting, which should be carried out evenly, first transferring the product from the freezer into a common chamber, and then placing it in an environment at room temperature. Under no circumstances should you defrost the product in warm water: such haste will lead to the loss of most of the beneficial substances contained in it.

As soon as the required concentration is reached, remove and discard the potato and boil the solution for another minute or two.

Option of brine in broth

The recipe with broth is not much different from the version with sour cream, but there are small taste nuances. The broth can be beef, chicken, lamb, which gives rise to different shades of taste. For the gravy we will use:

• broth – 100 ml;
• sour cream – 400 grams;
• garlic – 40 grams;
• greens (take a few sprigs of dill, cilantro, parsley) - to taste;
• salt – 20 grams;
• hot pepper (ground) - to taste.

Preparation:

1. Chop the greens and garlic. Mix garlic with salt.
2. Place everything in sour cream and mix. Season with pepper and salt.
3. Pour the broth into the sour cream base. Knead again. The sauce is ready.

When preparing brine, do not get carried away with herbs and pepper. They can hopelessly ruin the taste of the sauce, overwhelming the sour freshness of sour cream or ayran with overpowering spice and pungency.

Salting caviar with vegetable oil

Red caviar with the addition of sunflower oil is a storehouse of vitamins and minerals, and is ideal for the holiday table. Even an inexperienced cook can prepare it at home if he follows the proportions specified in the recipe. This healthy food can be stored in the refrigerator for no more than 7 days. The taste of caviar with butter is very similar to the store-bought version.

What you will need

Fresh caviar is suitable for preparing this delicacy if there are fisheries nearby where you live. You can also buy frozen, ungutted fish for salting.

Reference! Unlike Atlantic herring, which can be salted immediately with its entrails, red fish eggs must be removed from the carcass and salted separately.

List of products:

• 300 g of red caviar from any sea fish;
• 1 liter of boiled water;
• 4 tbsp. spoons of table salt;
• 1 tbsp. spoon of sunflower oil.

Step by step instructions

If you need to prepare excellent caviar for the holiday, it is recommended to follow the conditions of a culinary recipe tested by many housewives. With the addition of oil, it turns out not only moderately salty, but also nutritious. The oil gives the eggs an additional pleasant “fatness”. You can pickle caviar from any fish - pike, trout and even roach. Cooking together with salting will take a maximum of 1.5 hours.

Step by step recipe:

1. Prepare brine by boiling water with salt.
2. Cool to 36-40 degrees.
3. Pour warm brine over the caviar.
4. After 20-30, drain the caviar in a colander. Dry it on a thick paper napkin or gauze.

Salting for cold smoking of fish

Dry salting

This is one of the easiest options for salting before smoking. Apply salt by rubbing into the surface of the carcass from the outside and inside (especially carefully near the spine). If fish is salted with scales, rub the salt against the scales. Place in a salting container, sprinkle with salt and cover with a layer of salt on top.

Dry salting of fish

Small fish are simply poured in a heap on the table, salt is added and mixed with hands, then placed on a layer of salt in a container for salting, and salt is again poured on top.

Read now: Hot smoked snakehead: recipe

In this way - with just salt - fish is salted, which has the ability to ripen when salted, acquiring a delicate taste and aroma.

Under pressure, it is kept in a refrigerator from several hours to a week. Large and fatty fish are salted for a longer time. How much salt do you need to smoke fish? For dry salting, take 1 tablespoon for each kilogram of semi-finished fish products.

Spicy salting is used when the fish has a specific sea or river aroma or when you want to diversify the taste with the help of herbs and spices.

Spicy dry salted fish

For spicy salting, you can make a mixture of salt and spices. The set of spices can be varied. You can add crushed coriander, cardamom, Chinese cinnamon, nutmeg, nutmeg, dry garlic, ground black pepper, allspice, white pepper, anise, fennel, thyme. All of them go well with fish and give it a specific aroma and taste.

The resulting mixture is used to bread semi-finished products, sprinkle them during installation and cover them with a layer of salt and spices.

When dry salting fish for smoking, brine is formed, which is drained, the raw material is washed with cold water, wiped with napkins, dried naturally or with the help of a fan, and smoked in one of the ways - cold or hot.

Wet salting in brine

To prepare brine for smoking fish, take 1 liter of filtered water, 90 g of table salt and 30 g of sugar per 1 kg.

Wet salting of fish

Heat water to a boil, dissolve sugar and salt in it, and leave to cool to room temperature. The prepared semi-finished products are placed in the container as tightly as possible and filled with brine. Press down on top with pressure, cover with a lid and leave in the refrigerator for a period of several hours to 10 days, depending on the size and fat content of the raw material.

Salting in brine is used for cold smoking of fish.

Marinade with soy sauce and mustard for cold smoking

To smoke fish in a smokehouse, the brine can be replaced with marinade.

Marination is carried out using various food organic acids. They marinate to improve the taste of finished products, soften muscles and extend the shelf life of finished smoked meats.

Marinade with soy sauce and mustard

Important! To salt fish for smoking at home, use utensils made of non-oxidizing materials - enameled, stainless steel - otherwise the marinade will darken, and the fish may absorb harmful substances from the oxidized utensils.

Recipe for salting cold smoked fish:

• filtered water – 0.5 l;
• Dijon mustard – 50 g;
• seasoning “Provencal herbs” - 10 g;
• garlic – 2 cloves;
• wine vinegar – 40 g;
• granulated sugar – 40 g;
• soy sauce – 50 ml.

Heat water to a boil, dissolve salt and sugar, stop heating, add Herbes de Provence seasoning, garlic, soy sauce, season with wine vinegar and Dijon mustard.

Fish marinated with soy sauce and mustard

Advice! Do not boil mustard and vinegar with the marinade to avoid deteriorating the taste.

Semi-finished products are placed in a container and filled with marinade. Leave in the cold to marinate for 8-10 hours.

This way you can marinate fish for cold smoking.

DIY salted sprat

To prepare anchovy and sprat, you need a deep dish with a lid. Place the fish on the bottom of the container and sprinkle generously with salt. Cover and place pressure on top. In a day or two, when the carcasses release juice, check the condition. If the brine is cloudy, it must be drained and salt added again. If desired, you can add sunflower oil. Ready time 3–4 days. Salted fish can be stored for 10–15 days.

You can prepare aromatic salted sprat with your own hands in a few days.

Features of the variety

What kind of variety is this? This is a semi-anadromous, schooling type fish. Belongs to the carp family. Its other names are widespread:

• saberfish;
• side;
• chuhon;
• Sablić;
• Czech Republic.

The individual received such names for its external characteristics. It is distinguished by a saber-shaped narrow body, the length of which does not exceed 60 cm. The saber fish weighs from 300 to 500 g, but not more than 2 kg.

Spawning of the individual begins in early May, but by the middle of the first summer month it ends when the water temperature reaches 15 degrees or more. This process is preceded by a mass migration of fish. During this period, large schools of Czech fish follow the flow of rivers.

At such a time (as well as during the autumn period) you can catch a large number of sablica. On the Volga, a rubber band is used for this. This is a special bottom tackle. Czech fish are well caught using a float rod or spinning rod with a worm or maggot.

How to pickle red pink salmon caviar at home: a proven method with lemon

You can taste the fish delicacy just a couple of hours after preparation. The method is designed for a short shelf life of the product. At the salting stage, the main ingredients can be seasoned with various spices. Some gourmets even prefer to add cream or fresh onions. So, how to pickle red pink salmon caviar with lemon.

Did you like the recipe? Share with friends: VK

Linkedin

Brine for salting lard with honey

Lard salted in honey brine can be eaten directly on the day of salting.

To prepare it you need to take:

• main product with veins – 1 kg;
• water – 2 l;
• salt - a full glass;
• black peppercorns;
• caraway;
• cardamom;
• cilantro;
• honey – 3 tbsp. l.

Prepare like this:

1. Add spices to the brine for salting lard, bring to a boil, leave for another 3 minutes and remove from heat.
2. Honey is added to the marinade.
3. The base is cut and poured with marinade.

In an hour the delicacy is ready.

Dried fish

Small fish are usually dried and artificial brine is used for this. Prepare the fish - wash and sort. String small carcasses of 5-10 pieces on a rope and completely lower them into the brine. Soak in brine for 2-3 days, then wash under running water for 30 minutes and hang to dry.

Brine for herring or mackerel is a little softer. In addition to salt, you need to add sugar - 1 tbsp. l. per liter of water, coriander, bay leaf, peppercorns, cloves. Pour the prepared chilled mixture over the fish carcasses and leave for 2 days.

Fragrant brine

Amazing, fragrant and incredibly tasty lard can be obtained the “lazy” way. Strain the brine from the salted tomatoes (only if it does not contain vinegar!), dissolve a glass of salt in a liter of liquid and pour in the lard placed in the jar. There is no need to add any spices, and after a week in the refrigerator, you will be able to enjoy a real delicacy.

How to salt red caviar at home: dry salting method

The dry cooking method involves mixing salt directly with processed eggs. The shelf life increases significantly with this technology to 2-3 weeks. If you manage to use fresh fish, the taste will pleasantly surprise you. So, how to salt red fish at home.

Ingredients:

• table salt – 1 large spoon;
• fresh caviar – 600 grams;
• refined oil – ¼ cup;
• water from the filter - approximately 1 liter.

1. Remove caviar from cut fish. Cut the film and immerse the ingredient in a container with warm water. Stirring in one direction, remove the separated film.
2. Then take out a sieve and strain the ingredients. Crushed eggs and pieces of film remain on the walls; remove them manually. Leave the caviar in a sieve or gauze to drain off excess liquid.
3. At this time, cook the brine. Boil water on the stove, add sugar and salt. Dip a sieve with caviar into boiling concentrated brine. Hold for no more than 30 seconds, then remove from the liquid. It happens that the owner has over-salted pink salmon caviar, what should I do? Then it is enough to put the over-salted ingredient in ordinary clean water for 2 minutes. Then drain the water, adding a spoonful of vegetable oil.
4. When the eggs are heat-treated in salted boiling water, place them in an enamel container. To prevent them from sticking together, they should be laid out gradually, in small portions. Add rock salt and stir with a thin skewer. Pour in the specified amount of sunflower oil.
5. Next, pour boiling water over the glass jars. The utensils are required to be sterile. Pack the preparations into containers and screw on the lid thoroughly. Keep on the refrigerator shelf.

Delicious recipe! How long to bake tilapia fillet

How to cook “Lard in brine”

1. First of all, we make brine. For one and a half kilograms of product, pour five glasses of water into the pan and add one glass of salt, put the pan on the fire, stir and wait until it boils, then remove from the heat and cool to room temperature.

2. Wash and scrape the lard thoroughly, wipe with a paper towel and cut into small pieces. Peel the garlic and chop it finely, then rub it on each piece.

3. Place the lard in a jar, but do not compact it, otherwise it will suffocate. Between the pieces we put peppercorns and bay leaves. Pour the resulting brine and cover with a towel, leave at room temperature for 4-6 days.

4. Take the finished lard out of the brine, put it in bags and put it in the freezer. Cut the finished lard into thin pieces and serve with bread and onions.

Rate the recipe for Lard in brine:

average rating: 4.7, total votes: 13

I cooked)

Important! The video may differ from the text version of the recipe!

The editors recommend: Similar recipes: Collections of recipes:

Spicy salted smoked fish

The fish turns out aromatic and fragrant. Place a pan of water on the fire, add salt in the ratio of 150 g of salt per 1 liter of water. Boil. Add 1 tbsp. l. Sahara. Remove brine from heat. Pour 50 g of soy sauce and lemon juice into the finished cooled marinade. Add 100 g of dry white wine.

IMPORTANT! Season with pepper, basil, coriander and finely chopped garlic - 2 cloves.

Pour the cleaned, washed and divided fish into pieces with brine and put in a cool place for 12 hours. After draining the marinade, dry the fish for an hour. You can start smoking.

Lard with herbs

People for whom salting lard is not a new experience usually use dry seasonings, including herbs.
However, people have long noticed that fresh herbs give the product a completely unimaginable taste and aroma. If you want to make sure, follow these instructions. A mixture of black and red peppers, crushed garlic and chopped dill is made. There should be a lot of the latter; you can combine it with parsley, basil and cilantro. You are allowed to fantasize: maybe someone likes mint flavor. The lard is laid out in a container in layers, each layer is interspersed with the prepared mixture. The brine is made strong, and a raw egg should float in it. When it boils, laurel and peppercorns are added to the brine; lovers of spiciness can add dried hot pepper, and spicy supporters can add paprika. When the composition is boiled, it is cooled and poured into a container with lard. A weight is placed on top - with it, the salting of lard will go faster and will be more uniform. And after a week you can try the delicacy!