Salt

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.

Whitefish are nothing more than white waves. They belong to the same type of mushroom, but differ from volushki only in color and some taste qualities. White mushrooms can be salted hot or cold, taking into account only the fact that these mushrooms have a delicate taste and aroma. Spices can destroy this taste, and you need to be careful with them.

Salted brisket has fans all over the world, and there are many recipes for how to prepare this fabulous delicacy. Store-bought salted brisket may disappoint with its taste. Often this is an over-salted and over-dried piece of lard with meat, which costs an insane amount of money, but is very difficult to chew. Don't waste your money on a finished product, but read the recipe on how to brine brisket at home.

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.

White milk mushrooms belong to the first category of mushrooms, which means that milk mushrooms are edible and it is very difficult to get poisoned by them. You can cook white milk mushrooms in any way, and white milk mushrooms are especially good for pickling. Starting from July until September, you can go into the forest for these delicious and healthy mushrooms, and you can read the pickling recipe just below.

When preparing black milk mushrooms for the winter, you should be careful.Unlike white milk mushrooms, black mushrooms are classified as third-class mushrooms, which means “conditionally edible.” Of course, we can’t get poisoned by them, but we don’t want an upset stomach either. Therefore, we read the recipe and salt the black milk mushrooms correctly.

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.

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.

Of the numerous Russula family, it is necessary to highlight the gobies. In different regions of Russia they have their own name, somewhere it is valui, somewhere it is a cowshed, a kulbik, or a kulak. The mushroom has many names, as well as recipes for pickling it. The goby mushroom, or valui, is considered conditionally edible, therefore, you should strictly adhere to the preparation recipe.

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.

Surely everyone has tried barrel tomatoes at least once in their life. If so, you probably remember their sharp-sour taste and incredible aroma. Barrel tomatoes taste significantly different from ordinary ones fermented in a bucket, and we will now look at how to pickle them correctly.

Svinushka mushrooms are rare guests in pantries, compared to honey mushrooms or chanterelles. Only the most experienced agree to collect them; the family is considered partially edible. For storage and safe consumption, it is important to understand how to salt pork mushrooms at home.

Winter is not pleasing with an abundance of fresh vegetables and bright colors on the table. Lecho can diversify the menu and become a worthy decoration for an ordinary dinner or festive banquet. There are many recipes for such a dish; the network offers options with the addition of zucchini, eggplant, carrots and other ingredients.