Fish for future use

Unlike liver, cod meat is not at all fatty, and it is quite suitable for dietary nutrition. Our housewives are accustomed to buying frozen or chilled cod fillets, and they usually use it for frying. Fried cod is certainly delicious, but salted cod is much healthier. Let's look at two basic recipes for delicious salted cod.

Often river fish is neglected, giving the entire catch to the cat, or simply frying it in a frying pan. By doing this, housewives are depriving themselves of delicious dishes that can be prepared from river fish. Have you ever tried crucian carp caviar, not fried, but salted?

Smoked and dried bream is a dish for real gourmets. But preparing bream for smoking and drying is very important. If salting small fish is not difficult, then with fish weighing 3-5 kg, you need to tinker. How to salt bream for smoking and drying, let's look at two simple salting methods.

Chekhon is especially appreciated by lovers of dried fish.In general, sanitary fish can be fried, stewed, or made into fish soup, but the most delicious is dried saber fish, and this is not discussed. And for it to be really tasty, you need to know how to properly pickle saber fish before drying.

In open reservoirs there are sometimes crucian carp weighing 3-5 kg, and these are real giants. Most fishermen are happy with fish weighing 500-700 grams. Crucian fish is fatty and tasty, regardless of its size. Before drying and drying crucian carp, the fish must be properly salted. We'll deal with this today.

Silver carp meat is very tender and fatty. This is the only representative of river fauna, whose fat in its nutritional value can be compared with the fat of sea fish. In our rivers there are silver carp weighing from 1 kg to 50 kg. These are quite large individuals and there are a lot of culinary recipes for preparing silver carp. In particular, we will consider how to salt silver carp and why?

When filleting red fish, the bellies of the salmon are usually set aside separately. There is too little meat and a lot of fat on the bellies, therefore, some gourmets prefer pure fillet rather than fish oil. They don't know what they're depriving themselves of. Salted salmon bellies are one of the most delicious and healthy fish dishes.

Salmon roe is too valuable a product to fry.Long-term heat treatment for such products is extremely undesirable, but you shouldn’t eat them raw either. To make salmon caviar edible, and at the same time ensure its preservation for a long time, you should know how to salt salmon caviar. Depending on how you got the caviar, the salting method is chosen.

Salted anchovy is an ideal addition to boiled potatoes, or for making sandwiches. In Europe, anchovies are called anchovies, and they are used quite widely in cooking. Pizza with anchovies is incredibly tasty, and the only thing that can spoil the taste is not tasty anchovies. Anchovy is salted, pickled and even dried, but now we’ll figure out how to properly salt anchovy.

Dried roach is not just a snack for beer, but also a source of valuable vitamins. Roach is not a valuable commercial fish and is easily caught in any body of water. It is not worth frying because of the abundance of small seeds, but in dried roach these bones are not noticeable.

Sprat is salted at home not because of savings, but solely in order to get tasty fish, and to know for sure that it is fresh fish. After all, most often sea fish is salted directly on the ships where it is caught, and from the moment of salting until it reaches our table, more than one month can pass.Of course, you can store salted sprat for quite a long time, and yet, freshly salted sprat has a milder taste, and the taste itself can be adjusted, rather than buying what is in the store’s assortment.

The Black Sea and Azov goby is not considered a delicacy, but more because of its availability than because of its taste or benefits. This is a sea fish, and it has all the same qualities as its more expensive brothers in the sea.

Often store-bought herring tastes bitter and tastes like metal. The taste of such herring can be corrected by sprinkling the herring a little with vinegar, vegetable oil and sprinkling with fresh onion. But if you need fish for a salad? There’s nothing we can do about it, except maybe we won’t rely on chance and learn how to salt whole herring at home.

Peled lives in rivers and lakes throughout Russia, however, it is a fairly valuable fish. Peled feeds on river plankton and small crustaceans, which makes the fish meat very tender and fatty. Some people prefer to eat peled raw, however, this can be hard on the stomach. But lightly salted peled is already a safe delicacy, and you can make it easily in your own kitchen.

Chinook salmon is a fairly large representative of the salmon family, and traditionally, Chinook salmon is used for salting. This does not mean that you cannot fry it or cook fish soup from it, but lightly salted chinook salmon is so tasty and so easy to prepare that this cooking method cannot be ignored.

Cod is a valuable commercial fish, and most often you can buy cod fillets in stores. Cod is mainly used for frying, but it can be salted in the same way as any other sea fish. Cod is a fairly fatty fish, and in this it can compete with herring. But unlike herring, cod has more tender meat and a noble taste.

Nelma is one of the valuable commercial fish varieties, and this is not in vain. Nelma meat is rich in fats and amino acids, and yet it is considered dietary and low-calorie. Lightly salted nelma, the recipe for which you will read below, can be eaten at least every day, without harming your figure.

Of the entire salmon family, sockeye salmon occupies a special place on the pages of cookbooks. The meat is of moderate fat content, it is fattier than chum salmon, but not as fatty as salmon or trout. Sockeye salmon also stands out for the color of its meat, which has a bright red natural color. An appetizer made from lightly salted sockeye salmon will always look great. And so that the taste doesn’t let you down, it’s better to salt the sockeye salmon yourself.

Lightly salted sturgeon is considered a delicacy, and in stores, as a rule, prices for lightly salted or smoked sturgeon are off the charts. Yes, fresh or frozen sturgeon is also not cheap, but still, when you salt the fish yourself, you will be sure that you did not salt it because it began to smell.

A delicacy that always pleases the eye during a festive feast is a sandwich with butter and red caviar. Unfortunately, dishes with lightly salted red caviar are not so common in our diet. And the reason for this is the “biting” price for a very small volume of seafood. The situation can be smoothed out by purchasing an ungutted carcass of a female salmon from the store and salting its caviar yourself. All the intricacies of this process will be discussed in detail in our article.