Fish Day: secrets of marinovka mackerel, salmon and trout
If you are going to salt or marinate fish at home, you will probably find some simple tips.
So, let's start with salmon. Having bought the unbetted fish, we wash it under cold water and longitudinally cut the carcass from the gills to the very tail. Inside, remove carefully, trying not to damage the film (wash the salmon from the inside should not, as this will worsen its palatability in salting). Then we cut off the head of the fish, with the help of the knife we separate a part of the skin from the meat and pull it towards the tail. To speed up the removal of the skin, you can cut it along the vertebral bone. Now we separate the fingers of meat, moving along the ridge, and holding the carcass with one hand, remove the fillets, and remove the salmon left on the spine and ribs with a knife.
There are many ways of salting red fish. Here is one of the most popular - mix large salt and sugar in proportion of two parts of salt to one part of sugar (1 kg of salmon is usually taken a couple tablespoons of salt and one tablespoon of sugar). It remains only to cut the fish fillets into parts, put them in ceramic or enameled form, pour the mixture, cover the container with foil and put it in the refrigerator for the night.
This way of salting is suitable for sea trout. If you bought frozen fish, let it thaw and separate the spine and costal bones. Then sprinkle the trout mixture and stand for a couple of days in a cold place.
For those who like pickled mackerel, we advise you to take gutted carcasses of fish, cut them into fillets, not removing the skin, and then cut each piece obliquely into thin slices. After this, put the mackerel in the form, alternating layers of fish and chopped dill. Now you need to prepare marinade from salt and sugar in equal parts, white pepper, vegetable oil and vinegar, pour the fish and put the form in the refrigerator for 3-4 hours.
Salmon in the oriental
Ingredients for 6 servings:
- Piece of salmon fillet (400 g)
- 2 tablespoons. L. Grated lemon peel
- 150 g of sea salt
- 75 g of sugar
- 2 tablespoons. L. Peas of black pepper
- 1 tbsp. L. Mix of peas of white and pink pepper
- 2 uncleaned oranges
Mix 2 tbsp. L. Grated lemon peel, 150 g of sea salt and 75 g of sugar. Third of the mixture put in a tray, put a piece of salmon fillet on it (400 g) (the skin of the fish should be on top) and sprinkle with the remaining mixture, 2 tbsp. L. Peas of black pepper and 1 tbsp. L. Mixture of peas of white and pink pepper. 2 uncooked orange cut into thin slices, lay them on the fish, cover the form with foil, and then the cutting board and put in the refrigerator for a couple of days (turn the fish every 8 hours).
Mackerel in a peasant
Ingredients for 4 Servings:
- 5 peas of black pepper
- A pair of dried juniper berries
- 5 tsp. Salt
- 3 tsp. Sahara
- 1 gutted mackerel
- 6 tbsp. L. Chopped dill
- 3 tbsp. L. Dijon mustard
- 0.5 tsp. Sahara
- 1 tbsp. L. Red wine
- 1 lemon
- 1 tbsp. L. Sunflower oil
- Fresh greens
In a mortar, grind 5 peas of black pepper and a couple of dried juniper berries and mix with 5 tsp. Salt and 3 tsp. Sahara. 1 gutted boneless mackerel longitudinally cut into 2 equal parts, on one of them lay out the mixture and 6 tbsp. L. Chopped dill and cover the top of the other fillets. Fish wrapped in foil, put in a form under pressure and put in the refrigerator for 2 days (turn every 12 hours). Mix 3 tbsp. L. Dijon mustard, 0.5 tsp. Sugar, 1 tbsp. L. Red wine, 1 lemon, sliced in thin slices, and 1 tbsp. L. Sunflower oil. Marinated fish should be loosened from foil, put on a dish, sprinkled with mustard sauce and decorated with fresh herbs and lemon slices.
Ingredients for 4 servings:
- 4 Pickled Cucumbers
- 1 pickled sweet pepper
- 8 small fillet of pickled herring
- Sprigs of dill
- 3 onions
- 1 tbsp. L. Mustard seeds
- 1 tbsp. L. Peas of black pepper
- Juice of 1 lemon
- 100 ml of cucumber marinade (from a can)
- 300 ml of vegetable broth
- 50 ml of vinegar
4 pickled cucumber and 1 marinated sweet pepper cut into small strips. 8 small fillet of pickled herrings spread on a board, put cucumbers on each, then along a strip of pickled sweet pepper and on 1 branch of dill, roll fillets in the form of rolls, pierce portions with a wooden skewer. 3 onions cut into thin rings, place in a glass container along with the herring and add 1 tbsp. L. Mustard seeds, 1 tbsp. L. Peas of black pepper, juice of 1 lemon, 100 ml of cucumber marinade (from a jar), 300 ml of vegetable broth and 50 ml of vinegar and leave the food for the night to marinate.
Snack of trout
Ingredients for 6 servings:
- 500 g sea trout fillets
- 240 g of salt
- 200 g of onions
- 2 pods of sweet red pepper
- 600 ml of vegetable oil (or grape seed oil)
- Sprigs of cilantro
Piece of sea trout fillets (500 g) put in a tray on a layer of salt (120 g) and sprinkle another 120 g of salt on the fish. Tray cover with foil and put in a cool place for a couple of hours. Then cut the fillets into slices, place in a jar, sprinkle with chopped onion (200 g) and finely chopped sweet red pepper (2 pods), pour 600 ml of vegetable oil (or grape seed oil), pepper the snack to taste and put in a cool place on day. Trout decorate with twigs of cilantro and serve with boiled potatoes.