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Fish day: the secrets of pickles mackerel, salmon and trout

Рыбный день: секреты мариновки скумбрии, семги и форели

If you are going to pickle or marinate fish at home, you will probably need some simple tips.

So let's start with salmon. Having bought a non-gutted fish, wash it under cold water and longitudinally cut the carcass from the gill to the tail. We carefully remove the insides, trying not to damage the films (washing the salmon from the inside should not be done, as this will worsen its taste when it comes to pickling). Then we cut off the fish’s head, with a knife, we separate 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 meat with our fingers, moving along the ridge, and holding the carcass with one hand, remove the fillets, and remove the salmon remaining on the vertebral bone and ribs with a knife.

There are many ways to salting red fish. Here is one of the most popular - we mix coarse salt and sugar in proportion two parts of salt to one part of sugar (for 1 kg of salmon they usually take a couple of tablespoons of salt and one tablespoon of sugar). It remains only to cut the fish fillets into pieces, put them in a ceramic or enameled form, pour in the mixture, cover the container with foil and refrigerate overnight.

Рыбный день: секреты мариновки скумбрии, семги и форели

This method of salting is also suitable for sea trout. If you bought frozen fish, let it thaw and separate the spinal and rib bones. Then sprinkle the trout mixture and maintain a couple of days in a cold place.

For those who love marinated mackerel, we advise you to take the gutted carcasses of fish, cut them into fillets without removing the skin, and then cut each slice obliquely into thin slices. After that, lay the mackerel in the form, alternating layers of fish and chopped dill. Now you need to cook the marinade from salt and sugar in equal shares, white ground pepper, vegetable oil and vinegar, pour the fish over them and put the form in the refrigerator for 3-4 hours.

Salmon in the east

Рыбный день: секреты мариновки скумбрии, семги и форели

Ingredients for 6 servings:

  • piece of salmon fillet (400 g)
  • 2 tbsp. l grated lemon peel
  • 150 grams of sea salt
  • 75 g sugar
  • 2 tbsp. l black peppercorns
  • 1 tbsp. l mixes of white and pink peas
  • 2 unpeeled oranges

Cooking:

Mix 2 tbsp. l grated lemon peel, 150 g sea salt and 75 g sugar. One third of the mixture is put in a tray, put a piece of salmon fillet (400 g) on ​​it (the skin of the fish should be at the top) and sprinkle it with the remaining mixture, 2 tbsp. l peas black pepper and 1 tbsp. l mixture of white and pink peppercorns. Cut 2 unpeeled oranges into thin slices, put them on the fish, cover the form with foil, and then with a cutting board and refrigerate for a couple of days (turn the fish every 8 hours).

Peasant Mackerel

Рыбный день: секреты мариновки скумбрии, семги и форели

Ingredients for 4 servings:

  • 5 black peppercorns
  • 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

Cooking:

In a mortar, chop 5 black peppercorns and a couple of dried juniper berries and mix with 5 tsp. salt and 3 tsp. Sahara. 1 gutted mackerel without bones longitudinally cut into 2 equal parts, on one of them put the mixture and 6 tbsp. l chopped dill and cover the top with other sirloin. Wrap the fish in foil, put it in a form under pressure and refrigerate for 2 days (turn over every 12 hours). Mix 3 tbsp. l Dijon mustard, 0.5 tsp. sugar, 1 tbsp. l red wine, 1 lemon, sliced ​​into thin slices, and 1 tbsp. l sunflower oil. Free pickled fish from foil, put on a dish, pour over mustard sauce and garnish with fresh greens and lemon slices.

Rolmops

Рыбный день: секреты мариновки скумбрии, семги и форели

Ingredients for 4 servings:

  • 4 pickled cucumbers
  • 1 pickled sweet pepper
  • 8 small fillets of pickled herring
  • dill sprigs
  • 3 onions
  • 1 tbsp. l mustard seeds
  • 1 tbsp. l black peppercorns
  • 1 lemon juice
  • 100 ml of cucumber marinade (from the jar)
  • 300 ml vegetable broth
  • 50 ml of vinegar

Cooking:

4 pickled cucumbers and 1 pickled sweet pepper cut into small strips. Spread 8 small fillets of pickled herring on a board, put cucumbers on each, then roll the pickled sweet pepper and 1 branch of dill, roll up the fillets in the form of rolls, pierce the portions with a wooden skewer. Cut 3 onions into thin ringlets, place in a glass container with herring and add 1 tbsp. l mustard seeds, 1 tbsp. l black peppercorns, juice of 1 lemon, 100 ml of cucumber pickle (from a jar), 300 ml of vegetable broth and 50 ml of vinegar and leave the rolmopsy to marinate overnight.

Trout snack

Рыбный день: секреты мариновки скумбрии, семги и форели

Ingredients for 6 servings:

  • 500 g sea trout fillets
  • 240 grams of salt
  • 200 g onions
  • 2 pods of sweet red pepper
  • 600 ml of vegetable oil (or grape seed oil)
  • cilantro twigs

Cooking:

Place a piece of sea trout fillet (500 g) in a tray on a layer of salt (120 g) and sprinkle another 120 g of salt on the fish. Cover the tray with foil and put in a cool place for a couple of hours. Then cut the fillet into slices, put in a jar, sprinkle with chopped onions (200 g) and 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. Decorate the trout with cilantro twigs and serve with boiled potatoes.