Cooking description:
Among all the abundance of recipes for marinating fish, it is quite difficult to find a really good one, so I want to share with you my favorite, time-tested and homemade method, and tell you how to make pickled pink salmon. In my opinion, there is that perfect combination of spices, salt and sugar with which the fish is simply amazing. So if you don't have your own proven method, I suggest you try this simple pickled pink salmon recipe, I hope you like it as much as I do.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish and Seafood / Pink salmon
Dish: Blanks / Marinating
Ingredients:
- Pink salmon - 1-1.2 Kilograms (weight without head)
- Salt - 4 Art. spoons
- Sugar - 4 Tbsp. spoons
- Allspice peas - 12 Pieces
- Bay leaf - 4 pieces
- Seasoning for fish - 20-30 grams (Chicory)
- Cloves - 4 Pieces
- Cinnamon - 0.5 Teaspoons
- Boiled cold water - 1/3 Cup
- Vegetable oil - 1/3 Cup
- Vinegar 9% - 1 tbsp. a spoon
Servings: 6-8
How to cook "Pickled pink salmon"
So, to begin with, we take out the pink salmon to defrost and, when it is still hard on the inside, but already soft on the outside, we clean it of scales under cold water with a sharp knife. Then we cut the fish into pieces 1.5 cm wide and leave until completely defrosted.
Next, knead 6 allspice peas in a mortar and mix them with salt, sugar and bay leaf broken into small pieces (1 pc). We wash the pink salmon under running water and alternately dip each piece into the prepared mixture.
We spread the fish in layers with deep dishes and put it under a press for 40 minutes.
After the time has elapsed, it is necessary to mix the fish seasoning, chopped allspice (6 pcs), broken bay leaves (2 pcs), cinnamon and cloves (3 pcs) in a bowl.
Now we take a glass jar (1.5 liters), pour it over with boiling water, throw 1 clove and one bay leaf at the bottom. Then we begin to lay out the fish in layers, 1-2 pieces each layer.
Pour each layer prepared with a mixture of spices.
Pour the remaining spice mixture into a clean jar, pour water into it, add vinegar and vegetable oil, slowly mix everything. Pour the resulting liquid into the fish in a jar, close it with a nylon lid and leave it at room temperature for 2 hours, then put the fish in the refrigerator for another 3 hours.
As a matter of fact, after 5 hours of pickling, you can safely try pink salmon. Bon appetit, everyone!