Fish for future use

Delicious fatty dried ram is the best snack to go with beer. I suggest housewives familiarize themselves with a simple homemade recipe and prepare delicious dried ram on their own. This home-salted fish turns out to be moderately salted and as dry as you like. Using this simple recipe you will reduce your financial costs to a minimum.

Very tasty canned herring in tomato can easily be prepared in a slow cooker. Their recipe for preparing them at home is simple, and having a multicooker significantly reduces the cooking time.

If the male part of the family sometimes spoils you with a catch of river fish, then you are probably asking the question: “What to cook from the fish and how to preserve it for future use?” I would like to bring to your attention a simple recipe for delicious fish cutlets and tell you how to freeze them for future use for the winter.

Like most salmon, coho salmon is the most valuable and delicious fish. The easiest way to use all the valuable taste and nutrients is by salting coho salmon. You can salt not only fresh fish, but also after freezing. After all, this is a northern inhabitant, and it arrives on the shelves of our stores frozen, not chilled.

When salting trout, there are several factors to consider. Trout can be river and sea, fresh and frozen, old and young, and based on these factors, they use their own salting method and their own set of spices.

To preserve all the beneficial substances contained in fish, it must be cooked very carefully. Salmon, which includes salmon, has a lot of valuable microelements, and they can be preserved if the salmon is salted correctly. Store-bought salted salmon may not have them, since industrial processing uses preservatives, but at home you add the necessary ingredients yourself, and the fish turns out not only healthier, but also tastier.

Despite the fact that trout is a river fish, it belongs to the salmon family. This means that the meat of this fish, as well as its caviar, are a valuable product. You can salt trout caviar with your own hands, and this can be done very quickly, and the quick salting method is especially good.

The high price of salted chum salmon does not guarantee the good quality of this delicious fish. To avoid disappointment again, pickle the chum salmon yourself. It's very simple, and perhaps the most difficult part of this recipe is choosing the fish.

Homemade pink salmon caviar is much healthier than ready-made caviar packaged in jars. No preservatives are added to homemade caviar, and you will always be confident in its freshness. After all, this is too expensive a delicacy, and the risk of buying old caviar or a fake is too great.

Many housewives want to put the most delicious things on the festive table. As a rule, this is also the most expensive dish. Salted salmon has long been a delicacy and a desirable dish on our table, but the price is not at all pleasing. You can save a little on your purchase and pickle the salmon yourself.

Buying ready-made herring has long been a lottery. There is not a single person who has not been disappointed in a purchase at least once. Sometimes the herring turns out to be dry and over-salted, sometimes with blood, sometimes loose. And if you bought it for a festive table, then your festive mood will become as sad as the purchased herring.

Home-salted mackerel is good because you can adjust its taste and degree of salting. Much depends on the mackerel itself. Choose medium-sized fish, ungutted and with the head on. If the mackerel is small, it will not yet have fat, and specimens that are too large are already old. When salted, old mackerel can become doughy and have an unpleasant bitter taste.

Capelin is quite widespread in the world, and there are many ways to prepare it. Fresh frozen capelin is available in any fish store and it is better to salt the capelin yourself than to buy ready-made ones. As a rule, there are no complaints about the quality of processing; it’s all about storing the fish. Salted capelin is not a fish that should be stored for a long time.

Vobla is not considered a valuable commercial fish, and 100 years ago, fishermen on the Caspian Sea simply threw it out of their nets. But then there were fewer fish, more fishermen, and someone finally tried the roach. Since then, roach began to be caught specifically for further drying or smoking.

Grayling belongs to the salmon family, and has the same tender meat as its other representatives. The habitat of grayling is the northern regions, with crystal clear and icy rivers. There are many uses for grayling in cooking, but my favorite is salting grayling right on the river bank.

Experienced fishermen will never throw away the bleak and use it as bait for larger fish. Despite its small size, bleak has good taste. Bleak is prepared “like sprats”, “like sprat”, or dried. Let's look at a recipe for how to pickle bleak. After this, it can be dried or eaten like sprat.

Nelma belongs to the salmon family, which means that beginners should carefully consider what can be prepared from it so as not to spoil the product. Due to the fairly fatty meat, nelma should be cooked very quickly, otherwise the meat will become bitter from too rapid oxidation. It is better to divide the fish into parts and cook nelma in different ways. The easiest way to prepare lightly salted nelma.

For residents of St. Petersburg, smelt has a special meaning. At one time, it was she who saved many residents from hunger in the besieged city. Now the city annually hosts a smelt festival, where chefs present more and more new dishes from this fish. There were no such delicacies back then, and smelt was simply salted.

Sockeye salmon is considered one of the most delicious fish of the salmon family. It is difficult to confuse it with other fish, since due to the peculiarities of sockeye salmon’s diet, its meat has an intense red color, with thin streaks of fat. Thanks to this fat, sockeye salmon meat remains incredibly tender both when salted and smoked.

Among lovers of fish delicacies, pike caviar is especially valued. In addition to its wonderful taste, pike caviar is a dietary product and what is called an “immune pill.” For a weakened body, for those who are on a diet or are often sick, pike caviar is simply a salvation. Now we’ll talk about how to prepare pike caviar at home.

Pike is not at all uncommon in our reservoirs, and even a novice angler can catch it. And if you are lucky and the catch is large enough, you will probably think about how to save it? One way to preserve pike is salting. No, not even one, but several ways to salt pike. The only question is what kind of fish you want to get. Let's look at the main types of salting fish.

Carp is a fairly large fish. In our reservoirs there are individuals weighing up to 20 kg and up to 1 meter in length. One carp is enough, and even a large family will be provided with fish dishes for a week. If everything is more or less clear with meat, what about caviar? We are used to frying caviar, but salted caviar is much tastier and healthier. We will now look at how to salt carp caviar.

Residents of Siberia do not need to be told what a chebak is. This is a type of roach, and it is particularly fertile. There is not a single body of water in Siberia that does not contain chebak.Despite its relatively small size, chebak can be used to prepare many dishes. However, dried chebak is beyond competition. So that the dried chebak does not disappoint you, it needs to be properly salted, and we will now look at how to do this.