Drying is a good, economical, simple and fairly quick way to make pink salmon at home. The resulting dish will have a pleasant smoky aftertaste and salty aftertaste. Step-by-step recipes for preparing delicious pink salmon are presented later in the material.
Selection and preparation of ingredients
To dry fish, you need salt and sugar. Some recipes also contain spices, peppers, dill and garlic. The main condition for success is the freshness of pink salmon. Fish that has been frozen and thawed several times will be distinguished by dryness and tasteless meat. Therefore, it is not suitable for drying.
To distinguish fresh fish is simple:
- light, flat belly - the exception is females with caviar;
- shiny, non-peeling, without damage scales;
- light red gills;
- fresh smell.
Whole pink salmon is prepared or cut into pieces (steaks). Then the finished product can be cut into strips, but large pieces should be processed. To begin with, wash and gut the fish. In addition to removing the head and viscera, it is cut into 2 equal parts along the ridge in length - from head to tail.
Important! Fish with cloudy eyes or flaking scales is ruined. It already contains toxins that cannot be eliminated by culinary processing methods.
Remove the backbone. Then you need to drag your finger across the surface, find and remove all the small bones that remained in the fillet. It is difficult to remove them, so use tweezers or pliers. Dry fish salting is considered one of the fastest and most accurate processing methods.
How to dry pink salmon at home
Drying is a canning method in which the raw material is slowly dehydrated at room temperature (not higher than + 35 ° C). The best time for making dried pink salmon is spring. The air has not warmed up too much yet, there is not much dust in it compared to summer, as well as significantly fewer insects.
The resulting fish will be high-calorie and quite tasty. In addition, you can speed up the drying process if you buy a dehydrator in which the process of moisture loss will be gradual. Oven in order to dry the fillet, will not work because of the high speed of the process.
Did you know? The color intensity of salmon meat depends on how many shrimp and krill were in its diet. Fish grown in farm ponds are usually much paler than wild ones.
Fillet
1 kg 3 days
Nutritional value per 100 g:
Clean the fish from scales. Cut into 2 parts along the ridge to get 2 pieces of meat on the skin. Remove all bones. Pour salt and sugar into a bowl, mix.
Cover the baking dish with polyethylene. At the bottom pour 1 tbsp. a spoonful of curing mixture.
Put fillet on top of it and sprinkle with salt.
Sprinkle the pulp on the second piece with salt and sugar.
Then put the second part on the first, connecting them.
Sprinkle the skin of the upper piece with the curing mixture on top. Cover with plastic wrap.
Set the shape with pink salmon in the refrigerator for a day. Then take it out and turn it over to the other side, then put it in the refrigerator again.
After 2 days, the fish is almost ready. It must be dried with paper towels, and then cut into separate pieces and stringed on hooks.
Dry on the balcony during the day under the fan at a temperature of + 18 ° C. You need to store such an appetizer wrapped in parchment paper in the refrigerator.
Clean the fish from scales. Cut into 2 parts along the ridge to get 2 pieces of meat on the skin. Remove all bones. Pour salt and sugar into a bowl, mix.
Cover the baking dish with polyethylene. At the bottom pour 1 tbsp. a spoonful of curing mixture.
Put fillet on top of it and sprinkle with salt.
Sprinkle the pulp on the second piece with salt and sugar.
Then put the second part on the first, connecting them.
Sprinkle the skin of the upper piece with the curing mixture on top. Cover with plastic wrap.
Set the shape with pink salmon in the refrigerator for a day. Then take it out and turn it over to the other side, then put it in the refrigerator again.
After 2 days, the fish is almost ready. It must be dried with paper towels, and then cut into separate pieces and stringed on hooks.
Dry on the balcony during the day under the fan at a temperature of + 18 ° C. You need to store such an appetizer wrapped in parchment paper in the refrigerator.Important! It is not recommended to remove the skin from the fish, as it holds the fillet during drying.
Video recipe
Phil
Whole
800 g15 days
Nutritional value per 100 g:
Take pink salmon small, clean from scales, rinse.
Profusely salt inside and then outside.
Put in enameled dishes and leave overnight.
Drain the resulting liquid in the pan.
In the morning, repeat the salting procedure again.
Hang the fish on a hook. Toothpicks set so that they form a triangle along with the sides and ridge. They may need about 10 pcs. for medium sized fish.
Under the pink salmon, a bowl is installed for draining the liquid and left to air dry for 10-15 days, depending on its size.
After 8 days, the sticks are removed, and then with a sponge moistened with sunflower oil, the fish is rubbed inside and out.
Take pink salmon small, clean from scales, rinse.
Profusely salt inside and then outside.
Put in enameled dishes and leave overnight.
Drain the resulting liquid in the pan.
In the morning, repeat the salting procedure again.
Hang the fish on a hook. Toothpicks set so that they form a triangle along with the sides and ridge. They may need about 10 pcs. for medium sized fish.
Under the pink salmon, a bowl is installed for draining the liquid and left to air dry for 10-15 days, depending on its size.
After 8 days, the sticks are removed, and then with a sponge moistened with sunflower oil, the fish is rubbed inside and out.Video recipe
Entire Video Recipe: Entire
Did you know? The pattern on gill circles in salmon is individual, like fingerprints in humans.
"Accordions" of pink salmon
700 g 2-3 days
Nutritional value per 100 g:
Dissolve salt in warm water until crystals disappear completely.
Pour sugar in and dissolve too.
Add 2-3 cloves of peeled garlic. They can be cut to enhance flavor.
Then put in a pan a bunch of washed dill. Bring to a boil and boil for 15 minutes.
Cut the fish lengthwise and extract all the small bones.
Through the entire length of the fillet, every 1.5 cm, make cuts without cutting through to the end.
When the brine has cooled, remove garlic and dill from it. Upload the filet for 15 minutes.
Remove and hang over a bowl in order to glass water.
If you have a plastic container, then you can drill holes for ventilation in it and hang pink salmon there for 2 days or leave it hanging in the kitchen.
Dissolve salt in warm water until crystals disappear completely.
Pour sugar in and dissolve too.
Add 2-3 cloves of peeled garlic. They can be cut to enhance flavor.
Then put in a pan a bunch of washed dill. Bring to a boil and boil for 15 minutes.
Cut the fish lengthwise and extract all the small bones.
Through the entire length of the fillet, every 1.5 cm, make cuts without cutting through to the end.
When the brine has cooled, remove garlic and dill from it. Upload the filet for 15 minutes.
Remove and hang over a bowl in order to glass water.
If you have a plastic container, then you can drill holes for ventilation in it and hang pink salmon there for 2 days or leave it hanging in the kitchen.Video recipe
"Accordions" from pink salmon Video recipe: "Accordions" from pink salmon
Did you know? Pink salmon is the shortest-living fish of all representatives of the Salmonidae families.
Any methods of salting and drying the fish are very simple and quite affordable even for a novice chef. But it must be borne in mind that all actions can be performed only with clean hands and a tool, in perfectly clean dishes, in order to avoid microbes. Store fish in a refrigerator wrapped in parchment.
