Fish for future use

Home-salted river fish is undoubtedly an excellent delicacy and an excellent decoration for every table. In addition, preparing a delicious delicacy is not at all difficult or expensive; even a novice cook can handle the pickling process without any problems.

Delicious salted pink salmon and chum salmon will decorate the table of the most fastidious gourmet. This dry pickling recipe will help housewives prepare salmon at home quickly and tasty.

To a side dish of mashed potatoes, salted fish will undoubtedly be the best addition. But the purchased fish does not always make the dinner successful and enjoyable. Tasteless salted store-bought fish can ruin everything. This is where our homemade recipe for salting fish such as sprat, herring or herring will come to the rescue.

Smoking fish at home has significant advantages over industrial smoking.In most cases, store-bought smoked fish do not even go into a smokehouse, but acquire the appropriate taste and aroma through exposure to special chemicals. Therefore, many fishermen and simply lovers of delicious natural smoked fish begin this procedure on their own.

Most of us are well acquainted with the traditional technology of hot and cold smoking of fish. And each smoking method has certain advantages and disadvantages that we will not talk about here. However, it was not the perfection of these processing methods that led to the appearance of something in between. This method is called semi-hot smoking. Lately he has been gaining more and more fans. The majority began to prefer the semi-hot method of smoking fish, as it is simpler and provides the opportunity to experiment and show creativity and imagination.

If you are a fishing enthusiast, but don’t yet know how to cook cold smoked fish at home, then use this recipe. A detailed cooking recipe will be useful to you, and the pleasant taste of fish prepared by yourself will be remembered for a long time and will entice you to smoke your catch again and again.

Hot smoking of fish at home is a long-term treatment of it with aromatic smoke, the temperature of which is not lower than 45°C and can reach up to 120°C.This is a method of preparing fish, after which it is completely ready for consumption. Therefore, it is popular and often used at home.

Carp is one of the most common river fish. A lot of it is always caught, therefore, the acute question arises - how to preserve the catch? I offer a classic recipe for dried carp, absolutely light and easy to prepare. Nothing compares to catching fish with your own hands (after all, your husband’s hands are practically your hands and, accordingly, vice versa) and cooked fish.

Cooking mackerel is very simple, and its delicious taste and aroma will not allow it to linger in your kitchen. Using this simple recipe you can easily and simply prepare delicious dried mackerel with your own hands. This delicacy goes well not only with beer or homemade kvass, but also with hot potatoes or fresh vegetables.

Dried stock fish has high nutritional and nutritional value, has a special color, taste and aroma. To obtain dried fish, it is first lightly salted and then slowly dried under the influence of sunlight at a temperature of about 20-25 degrees.

Lightly salted or lightly salted caviar is made in cases where it does not need to be preserved for a long time. We offer an easy homemade recipe for salting caviar. Caviar prepared in this way can be stored in a refrigerator for no more than 3-4 days. It tastes best if served immediately after pickling.

When there is a large catch of river fish and it is discovered that it has a lot of caviar, then when processing the catch the question arises: “What to do with the caviar, how to preserve it for food for a longer period?” And if you do not yet have experience in salting such a preparation, then you need to use a recipe that will tell you how to salt river fish caviar at home.

Nowadays, red caviar is present on almost every holiday table. They make sandwiches from it, serve it with pancakes, use it for decoration... Every housewife knows that this pleasure is not cheap at all. But for those who know how to catch fish and know how to pickle caviar at home, the savings will be noticeable.

Properly processed and salted fish eggs are called caviar. Each of us has tried fish caviar at least once in our lives. Some people liked it and became their favorite delicacy for life, while others remained indifferent to it. Be that as it may, let’s try together to understand the variety of types of caviar, salting technology and determining its quality.

In addition to ram, bream, crucian carp, asp, pike, carp, pike perch and some other types of fish can be salted in this way. For small fish, 2-3 days are enough for salting, for medium fish – 5-10 days, for large fish – 7-12 days.

Using this simple salting recipe, sprat, sprat, anchovy and many other small species of fish are salted. The salting process is simple and anyone can do it easily. The main thing is that there is a desire.

Quick salting of fish is used in cases where a tasty end result needs to be obtained in the shortest possible time. In a word, there is simply no time to wait for the fish to be salted within normal periods. It is for such emergencies that this recipe is needed.

The so-called “wet” salting or salting fish in brine is used most often if there is a lot of fish and rubbing each one with salt becomes troublesome and tiring. This is where an equally reliable and proven method of salting in brine comes in handy.

The dry method of salting fish is suitable if you want to salt pike, pike perch, asp and many other types of fish, including large ones. This cooking method is as simple as possible. With a minimum of effort, after a while you will get fish with high nutritional and nutritional value.

Fish is a source of valuable protein, many essential amino acids and vitamins. It is eaten at any time of the year, and its universal properties allow the product to be boiled, fried, baked, pickled and salted. Salting is one of the main ways of processing fish.