Salmon (salt without fuss)

Salmon (salt without fuss)

Category: Fish dishes

Ingredients
Salmon	1500 g
Salt	3 tbsp. l.

Cooking method

• The most scarce product was, by the way, in the era of the late old, historically dialectical materialism. To have a festive table without red fish? What are you?
• But the most striking, associated with this very red fish, the case was as follows. Somehow in the late seventies it brought me to one of the distant points. The point was located on the bank of a small but clean river in the mountain taiga, as it was then called it in army slang, terrain.
• We went into the dining room. I will note that at the point all the personnel were fed "from one boiler", as they say. Unless the officers sat at a separate table, and there was no difference in food. So - on all the tables were bowls with pieces of this very red fish. There were no lemons, I won't lie. But there was fish ... in general, no portions. Eat as much as you need. And it was cut like the most ordinary (and at that time it really was) cod. Large chunks.
• I was surprised, of course. But even more surprising was the fact that no one really ate it. The foreman, I remember, was swearing in the sense - eat, otherwise they cut, and again the pigs will go away.
• Later they showed me the cellar. This fish was there ..., there was a lot of it. In barrels. Simply gutted salted carcasses lay in these barrels, like, for example, cucumbers in our middle lane.
• I note that there was also red caviar. And also in barrels. I saw her on the tables on Sunday. Imagine there is an aluminum bowl on a soldier's table and caviar in it, with a slide. Have you presented? The soldiers were making salad. They chopped the onion finely, added a little sunflower oil and ate it simply, without fuss. Spoons. And onions were added to diversify this annoying taste somehow.
• Products were thrown there, mainly in canned, dried and other freeze-dried form. Here are the people to diversify and spin their menu. Taiga supplied.
• But this is me ... by the way.
• So, just a salmon. The most common one. Never overseas. That's it.
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• Cut off the heads and fins, clean them, in the sense of removing scales, rinse. Then dry with paper towels. And in general, it would be nice to just dry the carcasses.
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• Cut the carcass along the ridge. Pull out the ridge along with the rest of the bones. And .... Then this ... fille (how!) Carcasses. That is, we cut the fillets from the skin.
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• That's all: heads, tails, fins, ridges in no case are we throwing away. For eared broth, or there fish hodgepodge, oh, how useful.
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• In the "dry" residue, it has such two loin parts.
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• And then we take salt. The most common one. Stone. The one that is coarse. Without any frills. There are two tablespoons of salt per kilogram of fish.
• And sprinkle the fillets with this salt.
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• Then, especially from the outside, rub this salt a little and let it soak into the fish flesh. Just let the carcasses sit in the air for a bit.
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• Fillets can be cut into large pieces. By size, for example, the tray in which we put the fish. Tight.
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• Close the tray.
• If there is such a vacuum one, then de-air its inner content. This is the most acceptable option.
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• That's all.
• That is, after four hours we extract the desired piece. We cut. And ... as you like. For example, I like to have a little lemon. For taste. I like it. Recommend.
• Angela at the meal !!!
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[Ivanych]

Ivanych, I also like to lightly salted fish and salmon, and earlier, when we lived in the North, then muksun with nelmochka But for your clarifications and the idea with a vacuum tray, thanks!

Try adding sugar, 2 parts salt, 1 part sugar.
Deliciously delicious.

Well, finally, a sugar-free recipe! Well, thank you so much for the story, I almost choked on saliva.

I also like sugar-free, but I cook brine.
I want to ask the author, does rock salt really dissolve and not crunch in 4 hours?

[Ivanych]

Ivanych, well, the recipe is familiar to me, I will not hide it, but I'm ready to listen to you (read) for hours

Thank you! For some reason I remembered "The White Sun of the Desert", the current caviar there was of a different color, but the emotions were similar to it (caviar), like the soldiers of the red fish

How do you keep what you haven't eaten?

You can freeze, for example.

I will try to answer in order. Well, or close to him.
We do not add sugar, because it loosens the fish.
Rock salt dissolves quite easily.
The fish is stored in this very airless tray completely calmly. In the refrigerator, of course. We don't freeze anything. We took out a piece for consumption, the rest remains in the tray.
All additives such as lemon, pepper, herb, oil, etc. are applied when consumed.

We do not add sugar, because it loosens the fish.

Oops !!! the first time I've heard. We will know. Although I probably don't have time to loosen up

My husband served on Sakhalin, the same story, and this fish was in all forms.

My dad served in Sovetskaya Gavan, my mother told me that they did not know what to do with the red fish. The pigs were fed with it. Yes, salted in barrels, caviar in barrels.
Then dad was demobilized in 1963 and they went to Kuibyshev. Oh, and remembered those barrels with longing ...

And I salt with added sugar, read that sugar, on the contrary, thickens?

[loosens the fish]

We do not add sugar, because it loosens the fish.
Rock salt dissolves quite easily.

Oops! Your lies will be Salt fish only with sugar, I did not notice anything like this:

Homemade salted salmon from Admin (Admin)



The curing mixture contains salt and sugar, dill - simply because I can’t stand the taste and smell of raw fish

And fish from the sea, therefore it recognizes sea salt for salting

[Tatyana]

Tatyana, here I am a little salt according to your recipe, that's why I was surprised. So interesting. But maybe two such different approaches ...

Yesterday I was looking for your recipe, but the search did not produce it. I have already salted 2 pieces of salmon.

As part of the curing mixture, salt and sugar, dill - simply because I can not stand the taste and smell of raw fish
And fish from the sea, therefore it recognizes sea salt for salting

Herbs, etc. is not harmful. But sugar ..... it seems to me that oh, on the contrary, gives softness.

I have a husband from the lower Amur, that is, from the mouth of this river, from where, in practice, the development of the lands of the Far East began. His father spent his whole life as a navigator, cut fish / salt - I didn't eat it better, but tried it everywhere and in many different ways, and so he always salt with the addition of sugar and calls it a salmon ambassador, but he does not recognize such an early method, he salts it with brine, says that it is possible any byaki / helminths / gets infected.
Although fish come to them from the Sea of ​​Okhotsk, they are still fat and not broken.