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Fish day: secrets of marinovka mackerel, salmon and trout

Рыбный день: секреты мариновки скумбрии, семги и форели

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 unbred fish, we wash it under cold water and longitudinally cut the carcass from the gills to the very tail. Inner we extract carefully, trying not to damage the film (it should not be washed from the inside, as this will worsen its palatability when pickling). Then we cut off the head of the fish, using a knife to 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 pickling red fish. Here is one of the most popular - mix large salt and sugar in proportion two parts of salt for one part of sugar (1 kg of salmon usually take 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.

Рыбный день: секреты мариновки скумбрии, семги и форели

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 with a mixture and stand for a couple of days in a cold place.

Those who like pickled mackerel, we advise you to take gutted carcasses of fish, cut them into fillets, without 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 in fish and put the form in the refrigerator for 3-4 hours.

Salmon in the oriental

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 g of sea salt
  • 75 g of sugar
  • 2 tbsp. l. peas of black pepper
  • 1 tbsp. l. mix of peas of white and pink pepper
  • 2 uncleaned oranges

Preparation:

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 (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 way

Рыбный день: секреты мариновки скумбрии, семги и форели

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

Preparation:

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 lengthwise to 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 freed from foil, put on a dish, sprinkled with mustard sauce and decorated with fresh herbs and lemon slices.

Rollmops

Рыбный день: секреты мариновки скумбрии, семги и форели

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 can)
  • 300 ml of vegetable broth
  • 50 ml of vinegar

Preparation:

4 marinated cucumbers and 1 marinated sweet pepper cut into small straws. 8 small fillets of marinated 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 with 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 rollerps for the night to marinate.

Snack of trout

Рыбный день: секреты мариновки скумбрии, семги и форели

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 coriander

Preparation:

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 chop 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 coriander and serve with boiled potatoes.