Homemade salting of fish in brine - how to properly salt fish in brine.
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.
For this version of fish preparation you will need:
- fish;
- salt and water (150 grams per 1 liter);
- laurel leaf;
- black allspice peas.
See also articles: dry salting And all the intricacies of salting fish.
How to salt fish in brine correctly.
We put the washed fish, cleaned of husks and entrails, into barrels.
Boil water with salt, pepper and bay leaf.
When the fish brine has cooled completely, fill the container filled with fish.
After 21 days, we take out the salted carcasses and hang them to dry.
We store it the same way, regardless of the salting method (salting the fish in brine or dry salting), also in the refrigerator, wrapped in clean dry paper.
Video: Salting pike and crucian carp. The review examines a combined method of salting fish for storage or subsequent smoking, used in remote settlements of the Far East. In this video, the fish is not only poured with brine, but also wiped with salt so that it certainly does not disappear. Taken from YouTube channel - Taiga is my treasure.
Video: Preparing brine. Determine salinity using an egg.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
Fish for future use (80)
- Drying and drying fish (6)
- Salting caviar (11)
- Salting fish (55)
- Smoking fish (4)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
