Salty fish is one of the most popular appetizers, which are served at the everyday and festive table. At home, such a delicious dish can be made from pink salmon fillet, marinated in spices and cognac. The resulting delicacy tastes very similar to salmon, and expensive products are not required for its preparation. The best step-by-step recipes for salting pink salmon with cognac, as well as the rules for choosing ingredients and recommendations for storing snacks, are further in the article.
Selection and preparation of ingredients
To make the finished snack tasty and tender, you need to choose high-quality ingredients for it and properly prepare them. For marinade, it is best to use natural, freshly ground spices and five-star cognac.
Important! To keep the fish pieces in shape, it is recommended to defrost it in the refrigerator when using frozen pink salmon. Do not perform this procedure in a microwave or warm water - the flesh will fall apart when sliced.
Key recommendations for selecting and preparing products:
- the fish should be with the head and entrails - this will make it possible to better determine its freshness;
- you can use fresh or frozen carcass, but in the second case, before salting, the product must be thawed;
- appetizer is best salted in an enamel bowl, as well as in containers made of glass and plastic;
- fresh fish should have shiny eyes, pink gills and elastic flesh with whole skin;
- high-quality carcass has a light and pleasant fish smell;
- for pickling, it is best to use medium or coarse salt.
Salmon recipes for pink salmon with cognac
There are many recipes that allow you to pickle fresh pink salmon using various spices and auxiliary ingredients (dill, mustard, vinegar, etc.). One of the most popular quick ways is pickling fish in cognac. At the same time, the finished snack tastes like salted salmon, has a pleasant aroma and has a mouth-watering appearance.
Classic recipe
6-780 minutes
vegetable oil
3-4 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Rinse fish, remove head and entrails.
- Boil the water for the marinade. Pour it into a clean container, add sugar and salt, mix. Allow the resulting brine to cool (it should be cool).
- Cut the fillet with a sharp knife, gently separating the flesh from the spine. Remove all bones, cut off the side fins and the upper skin with a sharp thin knife.
- Cut the peeled fillet across into small slices (2-3 cm).
- Add cognac to the cooled marinade, mix. Dip the pieces of fish into the brine (the liquid should completely cover them). Leave for marinating for 10 minutes.
- Drain the brine. Put slices on a paper towel to remove any remaining liquid.
- Prepare a small dry bowl, lay a layer of pink salmon on its bottom. Sprinkle slices with ground black pepper, sprinkle with vegetable oil.
- Put all the fish in this way. Leave it to marinate in oil for 40 minutes. After that, the product is ready for use.
Video recipe
Classic recipeSpice Ambassador
6-730 minutes
Nutritional value per 100 g:
- Rinse fish, clean from scales. Cut off the head and tail, remove the entrails.
- Dry the carcass slightly with a paper towel. Cut it along the ridge into two fillet halves.
- Remove all bones from fish pulp. Carefully remove the fillet from the skin with a thin, sharp knife, holding the fish with your fingers near the tail.
- Cut each of the resulting carcass parts into small slices.
- Pour sugar, salt, freshly ground pepper mixture into a clean, dry bowl. Stir all loose ingredients.
- Prepare a clean, deep dish. Put a layer of pink salmon in it, placing slices tightly to each other.
- Sprinkle the fish with a dry mixture of spices, lightly sprinkle with cognac. Put all slices in this way.
- Cover the container, put in the refrigerator for at least 5 hours for marinating.
Important! The salting time of pink salmon depends on the thickness of the slices. Slices of 1 mm are ready for use after 1 hour, and thicker slices marinate for 5-12 hours.
Features of storage of blanks
For pickling fish, cold marinade is used, so it is prepared only with salt. The resulting appetizer must be kept exclusively in the refrigerator. The maximum shelf life at a temperature of +1 ... + 3 ° C is up to 5 days. To keep the slices elastic and juicy, they are kept in a container with marinade, covering it with a lid on top.
Did you know? All newborn pink salmon fry are females. But, when young individuals begin to swim, in some of them the gender changes to male.
Even a novice cook can cook salty pink salmon for salmon at home. Using the information presented in the article and clearly following the recipes listed, you can get a tasty snack for a minimum period of time. And the finished dish is well suited for both everyday and festive table.