How to salute fish Ketu at home Tasty - 10 recipes

Recipes Assign Keta at homeDelicious saline red fish - an indispensable participant of festive feasts, the table without it looks empty. We usually accustomed to take salmon, but often the difference in price forces paying attention to a more budget option. Keta refers to the family of red fish, tasty, gentle, and if it is properly salted at home, it will be no worse.

Recipes are a lot of fish, although at first glance, many of them are similar among themselves. But sometimes a very small nuance in the composition of the recipe or cooking technology will allow you to have another snack on the table. Ketu is solid in a dry way, in brine. Add oil, various seasonings, lay onions, beet. As a rule, there is fillet on home cooking, but if you wish, you can use fish steaks.

How to escape ketu at home

Soldering Keta is a serious matter, it is important to invest in the process of all your knowledge, because it depends on the taste of snacks. And here much depends on the preferences of the hostess. But the main thing is to comply with the correct proportions of salt and sugar.

  • Try to use fresh fish. But if there is no such possibility, take frozen.
  • In order for the stews to be easier to cut, do not defrost them to the end. Avoid aggressive defrost, do it does not hurry, holding a carcass on the table or shelf of the refrigerator.
  • Consider that there are not all seasonings for the Red Fish. Put the spices in the measure, so as not to score the real taste of the kats. All kinds of pepper, nutmeg, cumin, mustard, coriander will fit well.
  • Use a salt of only large grinding, it will help to avoid the reassessment of the fish.
  • I do not advise you to immediately separate the skin from fillet, otherwise, when salting, a piece may lose the form. Do it immediately before cutting and serving on the table. Although with a quick ambol when the ket is cut into thin slices, it is more expedient to do it.

how to salute ketu recipes

Ambassador Keta - Simple recipe with a dry way

The easiest way to get salty red fish at the exit. Proportions of spices I give a kilogram of Keta - this is a basic recipe. But if you want to make a low-bill, use not the whole mixture, it is better to overheat.

Take:

  • Keta - 1 kg.
  • Salt - 2 large spoons.
  • Sugar sand is one big spoon.
  • Seasonings for salting of red fish - pinch.

Step-by-step recipe:

Find out a carcass, but not to the end, the fish will be more convenient.

3.

Cut your head, fin, tail, remove the inside, ridge. Separate fillet. Come along fillet, removing all bones.

five

Mix in a blue salt with sugar. If desired, plunge the seasoning seasoning to salting red fish.

6.

Push the mixture to the bottom of the bowl. Lay the blanks of the kate, rubbing the fillet with a mixture.

8

Press the plate from above, put the oppression. Send to the shelf of the refrigerator exactly one day. During this time, small spray perfectly, but they will be low. Large pieces hold a day.

7.

How to escape Ketu - engraving recipe

Many people think that Programs, and this is a very tasty leave of fish with beets, permissible to do only from salmon. It is not, a simple and fast recipe for chipping knights in front of you.

It will take:

  • Fish - 500 gr.
  • Large salt - 4-5 tablespoons.
  • Sugar - 2-3 spoons.
  • Small beet.
  • Fresh horseradish root.
  • Lemon, Zestra - 1 pc.
  • Vodka - 50 ml.
  • Dill - a beam with umbrellas.

How to do:

  1. Swarute the beet in advance, cool. Throw on a grater with small cells. Stodit from lemon zest, dill finely shook.
  2. Spread on the board slices fillets, pour vodka.
  3. Mix salt with sugar, soda pieces.
  4. Clean the root of the horseradish, distribute fish. Cover the layer of the beet from above.
  5. Sprinkle with lemon zest and chopped dill.
  6. Fold fillet with pairs, tightly wrap in the film. Squeeze into the container, cover the cargo. Place in the refrigerator for 2 days.
  7. After a predetermined time, remove the entire fur coat from the fish, divide into small pieces, as for sandwiches.

how to sleep ketu at home

Keta, salted slices in brine

One of the best domestic salting recipes at home. Thanks to the brine, the fish is uniformly, the taste becomes more saturated.

Would need:

  • Keta - 1 kg.
  • Water - liter.
  • Sugar sand - 1.5 big spoons.
  • Salt - 2 large spoons.
  • Lemon - ½ fetus.
  • Lavrushka - 2 leafs.
  • Dill, parsley - bundle.
  • Fragrant peas - 5 pcs.
  • Cumin - ½ Little Spoon.

Step-by-step recipe:

  1. Boil water in a saucepan, pour all seasonings, wait for the entire dissolution of the crystals. Turn off the burner, cool the brine to 30 o C.
  2. Cut the carcass with steaks or pieces of fillet of one size. Fold into the glass container.
  3. Cut the largest greens, cover the fish on top. Put the glued lemon ringlets. Fill the cooled brine.
  4. Give the bank to stand at room temperature about an hour, after hiding in the refrigerator.
  5. Malosol Keta will be ready after 8-12 hours.

Seven ambassador Keti

Keta, saline in oil with bow

Soldering in oil is convenient because it increases the shelf life of the kace, as fat prevents air access. Plus, you immediately get a ready snack. Keep the simplest recipe.

Ingredients:

  • Chicken fillet - 1 pc.
  • Big bulb.
  • Lavrushka - 2 sheets.
  • Sugar - 2 teaspoons.
  • Salt - 1.5 tablespoons.
  • Oil - how much will enter.

Cooking technology:

  1. Wood carcass fish on fillet. Remove the skin, select all bones. Cut into small plates.
  2. Touch the head of Luke by half rings.
  3. Make a mixture of salt, sugar, crushed laurel sheet.
  4. Send pieces to the mixture, well cut.
  5. Reline on the bottom of a glass jar of oil droplet. Place a layer of ketches, cover onion with rings. Keep to make laying layers while snack components are not completed.
  6. Fill oil from above, close the jar. Keep smoothly 2 days in the cold, then remove the first sample.

how to salute ketu in oil

Keta, saline steaks

For this recipe you immediately prepare a ready-made snack, with bow, butter, garlic. With a home salting, a very tasty marine is used, take it note, because with it you can cook any red fish.

Structure:

  • Keta carcass - 1.2-1.6 kg.
  • Onions - 2 large heads.
  • Garlic - 3 slices.
  • Salt - 85 gr.
  • Sugar - 50 gr.
  • Khrena root - 50 gr.
  • Lemon juice - 50 ml.
  • Sunflower oil is 75 ml.
  • Mineral water - 150 ml.

How to salute:

  1. Stop red fish carcass, cut fins, remove your head, tail. Rinse thoroughly, divide steaks in 3 centimeters thick. Be sure to dry the pieces with a paper towel.
  2. Cut onion heads with thin half rings. Sutitate the root of the horseradish on a large grater. Displays garlic cloves with press.
  3. Put the knight steaks into any deep ass, mounted onion rings.
  4. In a separate case, mix grated horseradish, garlic puree, salt with sugar. Pour lemon juice, mineral water.
  5. Pretty marinade, fill in Ketu. Cover the plate, give the cargo.
  6. Remove the refrigerator on the shelf, take patience for 2 days.

Ambassador Keta at home

Abdomen knights, salty in a jar in mustard marinade

Another curious option is a fish. You can marinate fillets in small pieces, thin steaks, not just the abdomen.

Ingredients:

  • Keta carcass - 1-1.2 kg.
  • Water - liter.
  • Mustard powder - a large spoon.
  • Pepper peas - 5-7 pcs.
  • Salt - 3 big spoons.
  • Sugar sand - as much.
  • Bay leaf - couple.

How to Snack:

  1. Make a marinade in advance, boil the water with the addition of spices, laurels and peppers. Cool up to 50 o C.
  2. Put the mustard, mix well so that the powder dissolves.
  3. Prepare the ketu to the salting, separated on the fillet and cutting the non-stroke strips in 2-2.5 cm.
  4. Fold the workpiece into the bank, but do not even tamper. Pour marinade.
  5. Marinate for 3-4 hours. Remove the fish, put in the container. Close the lid, hide in the refrigerator.

Quick ambassador fillet

Another excellent way to domestic express salting fillets of red fish for sandwiches.

Need:

  • Chicken fillet.
  • Lemon.
  • Salt is a teaspoon.
  • Sugar sand - ½ spoons.
  • Seasonings for fish - pinch.
  • Ground pepper.

Cooking:

  1. Thin, width no more than 2-3 mm., Cut the fillet. Spread into one layer on a flat plate.
  2. Spray with lemon juice.
  3. Mix salt with sugar and other seasonings. Sprinkle slices. Turn over, season from the other side. Hold 2 hours, then try.

Quick Soldering Keta at home

How to salute ketu like salmon

A popular chipping salmon recipe is under salmon. It turns out a very tasty snack for sandwiches, since cooking fish in oil makes it gentle and fat, similar to the taste with salmon. I do not give the exact number of ingredients, it is important only to observe the correct proportions of the spices, and the seasonings put on their taste.

It will take:

  • Kushka Keti.
  • Salt and sugar in a 3: 1 ratio.
  • Bay leaf.
  • Solly garlic - to taste.
  • Pepper peas.
  • Coriander - pinch (optional).
  • Sunflower oil.

Step-by-step recipe:

  1. Cut garlic plates. The rest of the seasonings mix in the bowl. Cut the ketu with thin slices.
  2. Lay into the container, speaking the mixture of seasonings.
  3. Top garlic, bay leaf.
  4. Fill with oil, close the lid tightly. Send to cold for a day.

Keta recipes

Keta Miscellaneous Ambassador whole fillet

Another cool way to prepare delicious low-headed fish yourself, at home.

We take:

  • Keta - 1.5 kg.
  • Sugar sand - 50 gr.
  • Large salt - 150 gr.
  • Vodka (brandy) - 50 ml.
  • Black pepper is a big pinch.

Step-by-step cooking:

  1. Separate carcass on fillet. Do not remove the skin, but the bones carefully look at and remove.
  2. Spray pieces with vodka or brandy.
  3. Throw on the bottom of the container a handful of a mixture of salt with sugar. Place the workpiece, speaking with spices.
  4. Place in the refrigerator for 12 hours. After getting out, drain the formed Tuzluk. Return the blank in the cold for another 8 hours.

Soldering Keti

How to salute oscra ketu at home

If you have limited you at least a little caviar, do not miss the opportunity to salt her. Cooking does not take much time, and difficulties will not cause.

Ingredients:

  • Ikra - 400 gr.
  • Salt - 2 large spoons.
  • Water - liter.
  • Sugar is a teaspoon.

Cooking technology:

  1. Clean the jaw (sac with caviar) from the film. How it is done I have already told more than once, read necessarily, at the same time learn how I saline Icra trout .
  2. Prepare brine. To do this, boil the water, add spices, wait for the entire dissolution of the crystals. Cool up to 40-50 o C.
  3. Put the prepared caviar into the saucepan, pour the brine.
  4. Malosol caviar will be ready in a quarter of an hour. Want a brighter taste - hold half an hour.
  5. Then carefully drain Tuzluk. Optionally, you can add some vegetable oil so that the caviar is kept longer. Icresses without oil is stored in the refrigerator no more than 2 days.

Video recipe for a seven-headed red fish

The author of the roller knows the sense in the saline of fish at home, tells very simple and understandable. I advise you to listen to his recommendations, let only the most delicious salted kett be on your desk!

</ Center>

Solim fish themselves: 12 recipes of delicious kets, humpbacks and caviar / low-headed fish on the market is thoroughly more expensive. And it does not always have a sufficiently lowallow. But he himself salute Ketu or the pump is not at all difficult.

Cooking fish to salmon

It is best to stop your choice on a whole piece of ketch, preferably not covered. Before salting, fish need to defrost. The best place for this is a refrigerator. You can speed up the defrost process by leaving the fish at room temperature. But methods of defrosting in warm water or in the microwave is not suitable. Separate your head and tail - in the process of salting these parts are extra. You can then use my head in the preparation of the ear (or other fish soup). Scales do not affect the taste, so it can be not cleaned. We remove the fins with sharp kitchen knife or large scissors. Cleaning Ketu, making a cut, coming from the head to the tail, and remove the inside of the inside (caviar got? Congratulations. And the milk can be fed). It is not very convenient to salt a piece of carcass - the fish will be asked much longer. Therefore, more often the ketu is insulated with the shaped on the fillet. Carefully cut the vertebral bone from two sides and remove it together with the ribs through the abdomen. Clean the remaining bones - for convenience you can use tweezers. It is preferably not separated from the skin of the skin of the fillet, otherwise the piece of the piece can lose the shape. However, some quick recipes suggest salting by pieces. In this case, the skin is removed immediately from a large reservoir of red meat, and then separated it on plates or shelter. From the magnitude of pieces depends the speed of the salting. What they are more, the longer time will be needed for cooking.

Soldering under the oppression

Keta - 1 kg, large salt - 3 tbsp. Spoons, sugar - 1 tbsp. Spoon, lemon - 1 pc., Black pepper peas, bay leaf - to taste.

Cut the fish to the portion pieces. To quet faster enough, make them no more than 2-2.5 cm. Slice pieces with lemon juice, suture with sugar and salt. Take deep non-metallic dishes, lay out fish there. Add a bay leaf (can be broken into several pieces) and several black pepper peas. Place a heavy saucer in the top as the oppression. Lovers of a weakly saline fish are enough to hold the product in the refrigerator 5-6 hours. After Keta is ready to eat.

Soldering in brine

Fish - 1 kg, water - 1 liter, salt - 2 tbsp. Spoons, sugar - 1.5 tbsp. Spoons, fragrant pepper - 5 peas, parsley and dill - 1 bundle, bay leaf - 2 pcs., Lemon - ½ PC., Dry cumin - ½ h. spoons.

Capture water for brine, add spices and remove from the fire. Leave the brine cooled to a temperature of 28-30 degrees. Meanwhile, prepare fish to the salting: Cut on the portion pieces of the same size. Fold them into a glass jar. Parsley and dill are laid down, sprinkle on top. Pour a cooled brine into the bank, add a lemon, sliced ​​by subtle films. Leave the jar for 60 minutes at room temperature. Then remove in the refrigerator for 8-12 hours. After the specified time, households and guests can be treated.

Salmon of a seven ambulance

Keta - 1.5 kg, large salt -150 g, sugar - 50 g, vodka or cognac - 50 g, ground pepper - a few pinch.

Separate fish on two fillets. Skin with fillet not remove. On the table, spread the parchment paper or a piece of linen canvas, pour out a layer of salting mixture from pepper, sugar and salt. To put the fish and salt well from all sides, inside and outside, while at the same time sprinkling vodka - it will improve the uniformly asking for fish. All tightly wrap, put in the package and leave in the refrigerator for 72 hours. Store the fish in the same package - in need of cutting off the desired piece, remove the skin from it and feed on the table, cutting into pieces.

Keta, saline steaks

Keta whole fish - from 1.2 kg to 1.6 kg, lemon - 150 g, salt large - 85 g, sugar - 50 g, garlic large slices - 3 pcs., Onion onion - 250 g, mineral water - 150 g , fresh shine root - 50 g, refined vegetable oil - 75 g.

Stop fishing, cut off the tail with head and fins, rinse well and cut the steaks with a width of 3 cm. Rinse again and dried with paper napkins. Clear onions and cut into thin halfpoles. Fold the Ketu in the steaks into the enameled saucepan, alternating with a half-bowl of onion. Fuck clean and grace, garlic cloves to grind with the press. Mix. In another bowl, mix sugar with salt, squeeze the juice of lemon, add oil, horseradish and garlic. Dilute a spicy mixture with water and pour the resulting marinade fish. Cover the container with a fish plate and supply the cargo from above, for example, water in the bank. Remove in the refrigerator for 2 days. Keta has a very spicy and unusual taste, she likes absolutely everyone.

The easiest option

Keta, Single mix 1: 2

The separated piece of KETs in this classic version is sprinkled by the cam mixture, which is prepared from 1 tbsp. Sugar spoons and 2 tbsp. Salt spoons. Such a 1: 2 proportion is the basic and successful. File is sprinkled with a mixture of pretty thick, not forgetting about the side with the skin. Then the fish is placed in the polyethylene package and leave in the refrigerator for 24 hours. After a day, the fish is completely ready. Before serving, an excess salt is removed with a knife with a knife with a knife or rinsed under a jet of flowing cool water.

With mustard powder in the bank

Water is 1 liter, salt - 3 tbsp. Spoons, sugar - 3 tbsp. Spoons, bay leaf - 2 pcs., pepper peas black or fragrant (at your discretion) - 5-7 pieces, mustard powder - 1 tbsp. a spoon.

The water is boiled with the addition of sugar, salt and spices, cool up to 50-60 degrees, then add a tablespoon of mustard powder and stirred well so that no lumps are formed. Give marinada to stand 5-10 minutes. During this time, fillets are separated from fish, cut it with a width of 2-2.5 centimeters wide and laid into a glass jar. From above, cutting poured mustard marinade. After 3-4 hours, fish is ready, it is removed from the liquid and shifted into a dry container, covering the lid.

Keta in soil oil

Fish carcass, embarrassment (salt - 3 parts, sugar - 1 part), black peas, garlic, bay leaf, vegetable refined oil.

Soldering ketches in oil will make it similar to salmon, the fish turns fat and gentle. For cooking take a deep container or a glass jar. Slices of Keta generously calculate in the cam mixture. Fish is shifted on a plate and give it to her on the table 2 hours. Then the pieces of salt and sugar are considered with the knife (wash the pieces are not needed). The mixture is removed without fanaticism! Ketu is shifted into the jar, sprinkle with spices and poured refined vegetable oil. Capacity with homemade weakly salt fish is cleaned into the refrigerator. After a day, Ketu can try!

Express salting for sandwiches

Came fillets, embarrassment (1 h. Salt, 1/2 h. Spoon sugar, ground black pepper), lemon juice, any spice "for fish", which does not contain in salt.

This option is for a small amount of fish. The fillet is separated and lightly marked in the freezer (literally 30-40 minutes). This is done so that the fish can be finely cut into a knife. The thickness of pieces should be 2-3 millimeters. Sliced ​​fish slices are laid out on a wide plate and sprinkle with a mixture. From above, fish is sprayed with lemon juice and sprinkled with a spice "for fish". After 2 hours, the fish can be used to decorate sandwiches.

Low-headed Keta with smoking aroma

Fillets of kets, the embonimal can be lost (1 tsp of salt, 1/2 h. Sugar spoon, ground black pepper).

The aroma of smoked by a weakly saline Ket may give "liquid smoke". A piece of Keti is deceived by the "smoke", and then asked the classic dry way: salt and sugar in a 2: 1 ratio are not a thick layer. For 12-20 hours, Ketu is cleaned into the refrigerator, biting the food film. And the fish is ready.

Soldering in butter with bow

Pinkish fillet - 1 pc., Lobby - 1 pc., Salt - 1.5 tbsp. Spoons, sugar - 2 h. spoons, bay leaf.

This version of the salting in oil with a bow is well suited for pink salmon - dry fish turns fat and juicy. Fish is separated into small abrupt pieces. The skirt is also removed. A large juicy bulb is cleaned and cut by half rings. In a plate, salt and sugar are connected, the laurel sheet is broken into several parts. In this mixture, it takes off the fish. Next, take a clean liter bank and the collection of layers begin. A little oil (necessarily refined) is poured onto the bottom, laid a layer of fish and onions. Again the oil is poured, and all stages are repeated until the main products are completed. Top layer - oil. The jar is spinning and removed until the fridge is ready for 2 days.

Soldering salmon

Keta - 1 kg, sugar - 50 g, salt - 100 g, bay leaf - 2 pcs., Black ground pepper - to taste.

It is recommended if you bought not frozen, but chilled fish. Mix sugar, salt and ground pepper. Grind with a bay leaf knife. Adjust to the other ingredients. Clean the fish, tell me on the portion pieces. Shoot in a plate and collapse in the cam mixture from all sides. Shoot the Ketu in a deep plate. Tightly cover the lid and remove in the refrigerator for 24 hours. After wrapping every piece in the food film and remove into the freezer for 2-3 days. After this period, fish is ready.

Malosol caviar

Water is 1 l, salt (stone) - 2 tbsp. Spoons, sugar - 1 h. spoon, caviar - 400 g.

If there was a fishing with caviar, it is worth sleeping. It's not hard. First, clean the caviar from the film is a jaw. There are many ways, one of them - with a mixer. Caviar flood with water or better brine (1 tbsp. L salt by 1 liter of boiled water) and begin to carefully and slowly stir the wedge to knock down. Be patient - as a part, the jaws are separated, the other screws into the nozzle. The remnants of the film will have to be deleted manually. Then take a deep saucepan. Pour water, pour sugar, salt. Be a brine to a boil and cooled to 40-50 degrees. Shoot the pre-peeled eggs in a saucepan. Seep 15 minutes - for delicate low-headed caviar. If you prefer a more pronounced salty taste, hold for 30 minutes. Gently drain the brine through the sieve (colander). Many advise adding the floor of a teaspoon of vegetable oil without odor, so that the eggs do not glue. Store a low-headed caviar in the refrigerator is better no more than 2 days.

https://fartov.com/

Materials on the topic

1.png.

The purchased product is much more expensive than fresh-frozen or fresh, and the taste may not quite approach the individual requirements of gourmets, to be too salty or vice versa, unfavorable. Due to the diversity of recipes, you can achieve the qualities that will be in taste and it is not at all difficult.

Salted Keta - Desk Decoration

Keta is a rather popular type of salmon family. She is a little malocalorine, rich in vitamins and microelements necessary for health and excellent well-being. It has an excellent taste in salty form and will become a chic supplement of the festive or casual table. In order for the fish to be the most delicious, it is necessary to make the right choice of the main ingredient.

2.png.

Basic selection criteria

  • Choose a freshly frozen or fresh ket for salting from proven suppliers;
  • It is better to use whole carcasses, otherwise a snack will turn out to be risen;
  • It is important that the frozen ket has a uniform color, without mechanical damage, was not covered with layer of ice or snow;

It is enough to take into account these simple items, and the success of the preparation of delicious delicacy is provided. Fish is a short-lived product, and therefore it is so important to be confident in its quality. Our FROST-FISH company supplies fresh fish and high-quality seafood from well-known world manufacturers. Buying from us, you do not have to worry about freshness and quality.

We select spices for fish

3.png.

Many prefer to salt fish in the highest possible form without adding any spices to the mixture. But Keta plays completely new notes, if it is soldered with pepper or fragile herbs. It is worth remembering that not all spices for salting knakes are suitable. It is best to use a bay leaf, pepper, carnation, cumin, coriander, garlic.

4.PNG.

Soldering Tips Fish

  • For salting fish, it is better to take a large salt. This is especially true of dry techniques. Such salt is not so quickly dissolved and absorbed that it will not give the length of the fish.
  • To quickly separate the carcass and not mess with the bones, the Ketu is best to cut off the ridge.
  • If the fish turned out to be too salty, it can be placed for a while in the water and the extra salt will leave. And then a piece of dried with paper towels.
  • The main thing is not to overdo the spices. Red fish should not lose its taste, and seasonings should simply supplement them.

Methods of salting fish

How many people have so many opinions, or rather so much recipes. There is no only correct way, there are many of them and they are all tasty. Due to the different combination of spices and various cooking technologies, you can get an interesting result.

We have collected the best recipes for making kats at home, which will also taste even gourmet. There are simple options, for those who do not want to wait and want to enjoy a delicacy as soon as possible. And there are slightly more complex, with seasonings and various additives, for those who do not get tired of looking for new taste.

The easiest way to sleep ketu

5.png.
  • Take the finished dock fillet or cut the carcass of the fish, you will remove it all the bones.
  • Stodit slices with a mixture of 1 tablespoon of sugar and 2 tablespoons of salts.
  • Place the fish in the container or any suitable dishes, put them with the pulp inside.
  • On top to cover with a dry napkin or a towel. Leave it to be arranged in the refrigerator.
  • After three days, the fish can be cleaned from the excess mixture to chop and submit on the table.

This is the so-called dry oscillage technology. It is as simple as possible in fulfillment and is suitable for beginners. Provides a classic ambassador.

This recipe can be supplemented by adding a bay leaf and pepper. Fish lay layers with salting mixture and remove for 6 hours. After a pretty wash it and flush with a dry towel. Then cut a couple of bulbs rings and put the fish with the layers again, alternating this time with the bow. Remove for another hour.

Keta Soldering Fast Technology

6.png.
  • Take 1 kg of fish, clean it from the bones and divide into small thin pieces with a thickness of up to 6 mm.
  • At the insulsion stage, treat pieces of salt and sugar 1: 1. Add a steam-sheet leaf and 5-6 mines of black or fragrant pepper.
  • Spread them on the bottom of deep tanks and pour the juice of halves of lemon.
  • Salted fish should be at room temperature for only half an hour.

This way to sleep Ketu at home will take you not more than 30 minutes. This is an excellent option for a spontaneous meeting of guests. After 30 minutes, you and your guests can enjoy excellent delicacy.

Original ket in brine

7.png.
  • Bring water to a boil, while adding spices to it: a tablespoon of sugar, a half spoons of salt, 5 peas of ground pepper, dry cumin. Remove from the fire when the marinade comes to a boil.
  • Cut the fish with the same slices. Then fold them all into the jar and pour on top with a chopped parsley and dill to taste.
  • When the marinade temperature drops to 28-30 degrees, it can be carefully pouring into a jar. In complete, put the lemon slices.

The fish must be arranged at least an hour, and after placing it for eight o'clock in the refrigerator, preferably on the bottom shelf, where the temperature is the most optimal.

Keta with mustard

8.PNG.
  • Put the liter of water boiled on the stove. As we boils, add 3 tablespoons of salt and as much sugar, two laurel sheets, 5-7 peas of black or fragrant pepper. For this recipe, pepper and bay leaves can not be peathed into a mortar. After boiling, remove the water from the fire;
  • After the water cools up to 50 degrees, add one spoonful of mustard in the powder or two spoons in the beans in the marinade. Leave for 5-10 minutes so that the marinade is saturated with taste and aroma;
  • 1 kg fish cut into slices with a thickness of up to 2 cm and fold it into a jar or other suitable container;
  • Pour marinade and leave the fish for 3-4 hours in the refrigerator.
  • Delicious fish is ready. It is recommended to pull it out of the marinade after four hours and shifted into a dry container.

This recipe will have to do with all lovers of an unusual and savory shade in the classic taste of red fish. Now you know how to pickle ketu with mustard.

Piquant ket in marinade

9.PNG.
  • Prepare a ketto for salting, divide 1 kg and cut the steaks with a thickness of 3 cm. Rinse well and blot with paper towels.
  • Cut the purified onion by half rings and lay the steaks with layers, alternating with a bow.
  • Stit 40g Khrena root on a large grater, suppress and cut 2-3 garlic slices, mix both ingredients in Cashitz.
  • Mix 2 spoons of sugar sand and two spoons of salt. Sull the juice of ripe lemon in them.
  • In the resulting composition, pour two spoons of vegetable oil and cassea from the root of Khreno and garlic.
  • This mixture is necessary to pour half a glass of clean water.
  • In order for the fish thoroughly impregnated with marinade, give it by cargo as the oppression.
  • Two days later, the finished delicacy can already be served on the table.

Gourmet Keta Spicy Sign

10.png.
  • Clear bone and cut 1 kg of fish with large pieces.
  • Cut them in a pre-harvested composition of 1 spoons of sugar and 1.5 salts. It needs to be done very carefully.
  • Fish fish 2-3 sliced ​​garlic slices. Focus on your taste and love for garlic, but do not stop. Place the pieces of fish into the container.
  • Top add 5 carnation inflorescences and a mixture of 5-6 overwhelmed peas of black or fragrant pepper and two laurel sheets.
  • Fill all the tablespoon of vegetable oil. You can use any, but olive is recommended for a more exquisite flavoring.
  • Put the fish under the gilt weighing up to 3 kg and leave for 3 hours. After removing the cargo and leave Ketu for an hour alone.
  • After enjoying one of the most delicious treats in your life.

This is the perfect way to cook for lovers of something piquant.

11.png.

Why it is important to buy high-quality fish

As an output, we can say that the fish can be prepared by many different ways, practically without repeating. And every time you will get interesting, varied and sophisticated tastes. With this case, it will easily cope with the newcomer, and an experienced mistress, the most important thing is to follow the recipe and choose a good quality fish. After all, it is from its initial freshness that the entire end result will depend on.

Order pick-up red fish in our online store, prepare culinary masterpieces, please yourself or your relatives.

What is the festive table without a low-headed red fish? Even in the hungry 90s, we managed to construct cutting from their own salted humpbacks. And they walked capers from nasturtium.

But Malosol Gorbow is typical "not that." Loose and dry fish. The only and indisputable her plus is a wild fish that did not feed the feed in the cages.

Salted ketage is not worse than the "noble" fish.
Salted ketage is not worse than the "noble" fish.

But without red fish, intricately laid and decorated with miniature pickers and greens, the New Year's table is an orphan. Just like without the fragrant mandarins.

In recent years, red fish really became red. Instead of a noble pink shade, she acquired the color of the "proletarian wrath".

And all because so my beloved trout and salmon are grown in the cages and feed the feed. And the current technologies allow you to give fishing meat all shades of red.

Who ate real, wild fish, never exchange it on a farm grown.

Therefore, for the salting we choose ketu. She, of course, is more expensive than humpback, but much cheaper salmon. The flesh of Keta is gentful than the Kyhić and at the same time it is not falling apart like a porchish.

And Keta, like the Kizhuh, and the pink salmon - wild, and therefore useful fish.

Secret number 1.

I take Ketu in vacuum packaging. This trick allows me not to overpay for liters of water, into which the protective glaze turns. And it is much easier to defrostly sprinkled in plastic.

We make cuts just below the breast fins and slightly above the anal.
We make cuts just below the breast fins and slightly above the anal.

Yes, yes, fish I take frozen. The fact is that to bring without losses to our edge fresh ketu is unreal. I defrust the ketu in the refrigerator, very slowly. Then, at defrost, it does not lose its properties and retains elasticity.

Secret number 2.

I defrust the fish not to the end. Along the ridge, it should stay a little frnown. Such a fish is better and uniformly asked.

Secret number 3.

I do not give fish from scales. Flock from bones and salt straight with scales. So I did my cooler, living in the Far East, so now I am. Scales do not affect the quality of the finished product.

7 tricks help me make the right and fast minorol Keta "tastier salmon." After 12 hours appetizing fish is ready

From the fish I cut off the tail at the level of the anal fin and the head of the breast fins. A thin knife separating fillets from the bones, spending the edge of the knife along the ridge. I cut off about the centimeter of the abdomen (there is no delicious meat, and goes on my ear).

Two fillets of 640 g and "waste".
Two fillets of 640 g and "waste".

I get two fillets for 640. My Keta pulled 2.2 kg.

Secret number 4.

Small transverse bones I do not pull out.

Ridge I also boil to the ear. And I start cooking "on the crucible", and only then add red fish. Taste awesome! Not royal, of course, ear, but quite suitable.
Ridge I also boil to the ear. And I start cooking "on the crucible", and only then add red fish. Taste awesome! Not royal, of course, ear, but quite suitable.

First, you can spoil fillet, and secondly, it is superfluous. If the salted fish cut into the right direction, the bones themselves will go away.

Secret number 5.

Salt. Only a simple salt of large grinding and in no case iodined.

Salt and sugar. And no more spices! This is not a spicy ambassador.
Salt and sugar. And no more spices! This is not a spicy ambassador.

Salt / Sugar ratio 2: 1. That is, 2 tablespoons of salt I take 1 tablespoon of sugar. I have a quick ambassador and fish in the evening. Therefore, this is the amount of the mixture I take on 500 g of fish.

And a little orange. Try! It's tasty.
And a little orange. Try! It's tasty.

Do not be afraid, at first it seems that a mixture is too much too much, but it is normal. Each fillet I cut in half. Slices Sprinkle with a mixture. Good so spoke, but not rubbing.

Secret number 6.

To give Ket a pleasant fragrance, I squeeze a half orange on a saline fish. Do not be afraid. You will not even feel his taste. But the fish is tastier with an orange.

7 tricks help me make the right and fast minorol Keta "tastier salmon." After 12 hours appetizing fish is ready

I leave a cool salted fish for 30 minutes in warmth, I give a spray. After 30 minutes, I take out the fish and I scroll, with her a mixture. ATTENTION! I consider, and not washed. In the process of dry ambulance, it is impossible to wash the fish.

The residues of the mixture remove the paper towel, my ceramic saucepan from salt residues, laying purified salts fillets down the skin and ...

Fish purify dry! My only saucepan from salt.
Fish purify dry! My only saucepan from salt.
7 tricks help me make the right and fast minorol Keta "tastier salmon." After 12 hours appetizing fish is ready
Fish purify dry! My only saucepan from salt.

Lyrical digression. The fact is that the ice cream Keta, like any other inexpensive red fish is somewhat dry. Therefore, in order to give her oilyness and juiciness, I fill it with vegetable oil without smell.

Secret chief.

To Keta become gentle, like a sturgeon I pour it on with vegetable oil for 12 hours.

7 tricks help me make the right and fast minorol Keta "tastier salmon." After 12 hours appetizing fish is ready

For 500 g of fish, I have 100 ml of oil. I scroll first one fillet, then I put another and pouring the remnants. After 6 hours, fillets will need to flip up the skin and leave it to the end.

7 tricks help me make the right and fast minorol Keta "tastier salmon." After 12 hours appetizing fish is ready

After 12 o'clock, the delicate, breathtaking a weakly milk delicious wild ket, capable of eclipping aquacultural trout and sump ready.

If you have any questions, I tell you in detail in detail how it is properly and tasty to salt a red fish.

Enjoy! You eat not only delicious, but also useful fish!

Bon Appetit!

How quickly and easily clean the squid - here.

Fry fish "on salt" - here.

Good day!

I think that each of you at least once in my life shed fish. What kind of people do you usually? I love herring, scumbard and humpback. But this time decided to get to know everyone with simple gentle knight recipes. We will learn to cook it quickly and tasty, so that there is an incomparable taste. And there is even a way to cook that the fish will succeed like salmon.

Keta herself is like a pinkish, but it is more gentle and juicy, not so dry. And she also belongs to salmon. Its excellent look makes it rich, and taste is even better. But again, the main thing is not to reduce. After all, if the salt is in a recipe much, no one wants the fish. It should be in moderation.

There are several ways to salting knakes, such as a dry ambassador or in brine. What do you use most of all? What prefer?

Talk today about everyone, everyone has a place to be. Choose anyone and prepare with joy and pleasure. It is a good mood that makes any dish more fragrant and tastier! It seems to me that no one will argue with it.

Keta Malosol - Recipe at home

This option is the best one, because the salmon fish turns out not dry at all, but it is impregnated only by its juice. Juicy and very tasty kett with incomparable taste. You will not confuse it for anything. And all thanks to the dry ambassador, and after the tiered oil.

We need:

  • Keta - 2 pcs.
  • Salt - 3 tbsp
  • Sugar - 1 tbsp
  • vegetable oil
  • pepper peas - to taste

Stages:

Step 1.

In a separate cup, connect the salt and sugar sand. Stir to homogeneity such a span.

Step 2.

Ketu needs to rinse well, cut off all the unnecessaries and go a little knife on the skin so that there are no scales. Separate fish for four fillets. After each, cut in pressure.

Step 3.

Take the span and sprinkle with salt and sugar are straight from above on the flesh.

Step 4.

Make it on both sides. Do not remove the skin, it will give the fish not to lose its excellent shape.

This is the necessary effect so that the red fish is talked evenly and turned out to be low-salted.

Step 5.

Put pieces in a plastic container tightly to each other. Close the lid and cool in the refrigerator. To the ketage turned out to be weakly saline, it is necessary to hold it in a cool place 6-8 hours.

Step 6.

After 8 hours, the flesh of fish itself will become more dense and a lot of moisture will appear. Drain it.

Step 7.

Pepper peas (6-8 pcs.) Return a little into a mortar and add vegetable oil (4-5 tbsp). Stir.

Step 8.

With a piece of kats, remove the skin with a knife with a knife so as not to get the flesh. Cut the sharp knife into small slices.

Step 9.

Now the bottom of the bowls are smeared with vegetable oil and start the calculation of pieces, a piece to pieces, densitively laying. And lubricating the aromatic vegetable oil with the help of silicone brushes.

It turned out beautiful and budget! Prepare and you are this snack, because it is good simple or on a sandwich from bread, in salads. Elegant edible charm). Bon Appetit!

Low salted Keta at home - very tasty as salmon

To buy such a fish on the market, you need a lot of money, so it is better to buy a fresh-frozen and sleep by Ketu yourself at home. We will make it the most delicious taste, gentle and fat, so that you can please guests or friends at the festive table.

Keta is obtained by salmon, thanks to the secret ingredient, namely Cognac. Try and share your impressions.

We need:

  • Keta - 1 pc. or two half fillets

Marinade:

On 1 liter of water

  • Salt - 1.5 tbsp.
  • Sugar - 2 tbsp
  • Pepper peas - 2 pcs.
  • Cognac - 1 tbsp
  • vegetable oil

Stages:

Step 1.

Let the fresh-frozen fish let out, but so that it is slightly frozen. So easier it will be cut. Open the abdomen, remove all the intestines and other unnecessaries. Cut floats and head. Also part ketto on the fillet and remove all the bones.

As soon as the fillets are ready, divide them with a knife on a shelter.

Step 2.

Further, by plan, prepare brines. At the calculation, take 1 liter of boiling water, pour sugar (2 tbsp), black peas (2 pcs.) And salt (1.5 tbsp). Stir and let it cool. And after making cognac, for a kind of taste, so that it seems to be kind of salmon, it is this raisin that gives such a taste.

Then pumped the fish in the marinade and give it to swim in it for 20 minutes, you need the pieces to be not too thick, as shown in the photo.

Step 3.

Pull the kets pars with noise and give them to dry on paper towels.

Step 4.

Put the fish with layers in the container, lubricating each layer with vegetable oil.

Step 5.

Then cool the red fish for 1 hour and everything is ready! Serve to the table as a snack or as an addition to the second dish. Pleasant discoveries!

Here is such a low-alone salmon at the price of the Keta turned out! Beautiful and tasty!

How to salute Ketu? Quick cooking recipe

Maridu on this recipe ket one day or a little less. If you want to get it weakly salt, then adhere to these recommendations. Do not forget only after, immediately drain the brine so that in the future it did not heal. Good luck and pleasant viewing!

Mallest Keta in the brine - fast and tasty

This option refers to classic because water is used. Based on which the saline is made. It turns out also great, the Red Fish is uniformly and unnecessary to turn it over during the day.

We need:

1 liter:

  • Salt cook - 4 tbsp
  • Sugar - 4 tbsp
  • Bay leaf - 2-3 pcs.
  • Pepper peas - 5 pcs. or a mixture of peppers, black and fragrant

Stages:

Step 1.

First you need to cook marinade (brine) for ketch. To do this, take a pair of layers of a laurel sheet, a mixture of peppers (peas), 4 tbsp salt on 1 liter of water and sugar sand 4 tbsp. Fill with boiling water and give liquids to cool.

Step 2.

Separate here on such pieces of fish. Remove all unnecessaries from the abdomen, roll it up, cut the fins and head. Carcass preload in water and clean the knife. Walk through dry paper towels.

Step 3.

All prepared pieces of Keta Place in the glass jar and pour the brine, which should be warm already. Close the usual metal lid under the head.

Step 4.

Stop the jar into a cool place at least one day. Well, after tasting, a pleasant appetite!

Homemade Soldering Soldering Keta During the day - the taste of incomparable

Another bombing option, due to the fact that the fish will be ready after 24 hours. All proportions are given at this time, and so that Keta did not have time to resolve. Although it may seem like a lot of salt, but the fish will take as much as she needs.

When choosing kats, pay attention to the fact that it is with a thick ridge, and weighed at least 1.5 kg. If it is in a freshly frozen form, then it should be in the room itself, and not to the end. In no case do not soak it in hot water.

We need:

Stages:

Step 1.

Separate Ketu, roll up the abdomen and remove all the unnecessaries. Cut the head and fins who will go to the ear. The scales will need to be removed, starting from the tail to the head, for this use a regular knife, or a grain with a large blade, with its help, the scales will not fly throughout the kitchen. Very comfortable device!

Part of the fish from the tail, 5-7 centimeters is better to cut off, this part is quite harsh and quickly spelled. Better to bake her in the oven.

Step 2.

But the rest of the Ketu partition on the fillet. To do this, place Ketu in the abdomen. And start the kitchen knife so that when separating the fillet, he moved from the head to the tail on the ridge. The ridge will remain downstairs, and then separate it. Cut. Cut after that, abdominal bones.

Fillet chop on large pieces.

Pepper pumped into the mill or in a mortar so that it grinds or use the finished seasoning for red fish. Then mix the mixture with sugar and salt.

Sprinkle the fish with a mixture from two sides and put in a glass container. After 12 hours, turn the pieces on the contrary to distribute the salt brine uniformly. Capacity all the time should be in the refrigerator.

Step 3.

Through one day (24 hours), remove all the spices with ordinary paper towels. Remove the residues of the brine. If you don't intend to eat all, then complete the fillet into the usual food film and exhibit in the freezer and it will be possible to eat within 3 months.

Step 4.

And the piece that was left for tasting or table, divide into small plastics with a knife, carefully separated from the skin. Then the tassel and distribute vegetable oil on it. Ready, you can eat or store in the refrigerator.

Step 5.

That's what beauty got salmon! Pleasant discoveries!

The chip of this recipe is that you can use absolutely any red salmon fish for it, whether it is salmon, trout or pink salmon.

Recipe Salted Keta in Oil

How unusual you think, I think so too. But this storage of red fish is considered one of the best. The recipe seems to be with a highlight, but Keta is derive, as in other matters in other variations, it is preparing at home. It does not dry and always with butter, gentle and juicy. And most importantly, it does not lose its low-voltage faded taste, that is, it does not change.

We need:

  • Fillet fillet - 2 pcs.
  • Salt - 2 tbsp.
  • Sugar - 2 tbsp.
  • Coriander - 5 g
  • Paprika - 5 g
  • pepper pepped peas - 5 g
  • vegetable oil

Stages:

Step 1.

With salmon fillet, remove all bones. Fish should be slightly frozen to make it easy to do.

Step 2.

Now it is necessary to prepare the salinity mixture, mix the sugar and salt. Coriander grind in a mortar and add here. Make a paprika and fragrant peas. Mix and pretty mix the mass. There is enough such a mixture for a seizure of fish (just she always will be ready for the next time).

Step 3.

Came fillets trigise the salting mixture and smash the hand. It does not need to fall asleep a big layer.

Step 4.

Will put out the pieces on the balcony or in the refrigerator for 1 day before allocating a large amount of brine. Then they drain him and wash the fish with paper towels.

Step 5.

From each fillet now remove the skin and cut on slices.

Step 6.

Place the fish on the bottom of the container lubricated with vegetable oil. Lubricate the ketch layer with vegetable oil, then lay down the next layer of fish and so on until all it is over.

Step 7.

Close the lid and store in the refrigerator. Drink on health! Fish will always be low-voltage and with any second dish will leave with a bang or on a piece of black bread. Pleasant impressions!

This is such a "red" selection today. Ketu can be made by a weakly salt or low-voltage right at home. And so that this taste is not lost, I repeat once again, after singing, lubricate the pieces with vegetable oil without smell and store in the container in the refrigerator.

Sincerely, Catherine

Hello, dear readers. Today on my desk a noble red fish - Keta. The conversation will go on how to pick up Ketu at home so that it turns out the same tasty as her sister salmon and even tastier.

Make it very simple and quickly, now you will see everything. I'll show your favorite, proven recipes.

Keta low-voltage on a cutting board

Keta refers to salmon, has a beautiful red and very useful meat. It is much less fat than the same salmon, for it they consider it a dietary product. At the same time, no less benefits are not less.

I have another article, where I spilled salmon and there you can see the differences not only in the color of meat, but it is noticeable that the pieces of salmon are very fat, straight oils in appearance. Keta, when salting, more lean, it does not shine and the fat is not dripping from it.

Keta salty at home - very tasty, like salmon

If you need to pickle a ketu under salmon on sandwiches, then this is the very option.

The recipe for a dry ambassador, the very old and the easiest both in the performance and ingredients. So in fact, when I eat Ketu, salty in this way with bread and nappy, then the difference with salmon does not distinguish. Actually delicious and checked by generations.

Red Fish Keta Sliced

Ingredients:

  • Keta fillet - 1 pc.
  • Salt - 3 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Black ground pepper - 1/2 h. L. (taste).
  • Marley sterile (not necessarily).

Here we have a good piece of chop fillet. First of all, take out all the bones from it so that they do not come across the finished product. Let's get your finger and if they buy on the bone - pull it out. On our happiness, Keta is not the worst fish, and you quickly cope with this task.

Cut the fillet in half to equal parts, it will simply be more convenient. You can and saline.

cut by fillets

Cooking the mixture. To do this, in comfortable dishes mix the salt and sugar and add some black peppers (can be without it). Traditionally, a large cook or a stone salt is taken for the salting, without additives. But in principle, you can take extra, not only iodined. It is impossible to reduce fish, it will take as much as she needs.

The intensity of salt taste depends on the time of the ambulance. The longer the fish is in salt, she is salty.

Thus, the last day, we have the easiest molosol, many prefer this particular option. Two days are already a more rich option, we and your husband like it. Three days - already salted fish, Malosol will no longer call.

Ambiro mixture for dumping dump

We take comfortable dishes for salting. We have this glass form for baking with a low side, cover it from above gauze (we buy sterile in the pharmacy). I will immediately say that it is possible without gauze, but we like this option.

In Marla, the fish breathes, but it is not totted, as well as all the extra moisture absorbs into it and comes out of the fish. Everything is very neat. If you do without gauze (there I will have other recipes without it), then the separated brine will have to drain that the fish in it does not swim. After all, this is a dry ambassador, and not wet).

Keta with salt on the palm

Well, then take half of the fillet on the palm and each side, the sides and even the skin is well rolled by a salting mixture. The specified amount of salinity mixture is just enough for 1 whole fillet.

We process both pieces from all sides by the cam mixture and lay out in the form, each other. Pulp inside, skin outward.

saline fillet knakes in the form

Cool fish into the balance of gauze. It turns out 3-4 layers, pick up the tails. And so we wrap, very neatly.

Keta in Marla for Soldering

Many do not want to mess around with gauze - for God's sake, just do not forget to drain the released fluid.

Do you know what option is? Here these pieces of fish immediately put in the zip-package and in the freezer. Do not everyone know that at minus temperatures, the fish continues to salt and the seizure is even faster - will be ready in a day.

If there is no urgency, then we just give the fish to stand the hour at room temperature, and then remove into the refrigerator and forget about it for 2 days. After the specified time, we reach.

Keta in marla for salting in the form

Things are good. Neither alive there is no, nor the heated dried edges in the fish. I like this way.

Fish itself is a dense, excess moisture from her left, the ambassador took place. And he is always good!

Malosol Keta on the table

It remains only to shake the extra salt if it remained somewhere. Beautifully cut and you can use on any sandwiches, salads and just as a snack. Story!

Very tasty. But, it is precisely as a soling snacks pay attention to the semi-mounted ambassador (Recipe No. 4), there it turns out even more interesting.

Salted ket with butter

Keta salts a dry ambassador and is continuously stored in vegetable oil. It gives it the missing fatty and thus Keta becomes almost indistinguishable from salmon, even in color.

Keta salted in oil

Ingredients:

Keta - Half fillet.

  • Salt stone (cook) without additives - 3 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Vegetable oil - arbitrarily.
  • Red or ordinary onions and greens - at will.

We take half the dock fillets (or a whole fillet, then proceed by recipe # 1). From it will need to take out all the bones. Slice itself wash and dry with a paper towel.

We prepare the salting mixture of salt and sugar in the proportion of 3: 1. I have a stone salt, without additives, a large grinding. Sugar ordinary. Mix them together and make a thoroughly rubbed a piece of fillet from all sides. Even skirt.

Stay fish into a suitable container. I like the option with gauze more, but you can simply put the fish into the container with a lid. We send to the refrigerator for 2 days.

You can get in a day if you are interested in an extremely easy to salting. Two days are kept to achieve a degree of low-headed degree. Three days - already salty. So it all depends on your taste. I like a two-day salting.

If liquid is distinguished - it will need to merge. And it turns out such an appetizing salted piece from which it will be necessary to shock an extra salt if it is.

Sleeping pump for recipe in oil

Next, this salted fish is cut into arbitrary pieces. I wanted on here such arbitrary plump bars. They are comfortable to put on bread or pump on the plug.

I have a suitable container where half of the fillet are placed in the cut. I spread the fish there.

Keta in plastic dishes

Next, we take ordinary vegetable oil and fill the pieces of ketches so that they are completely or almost completely covered. That's what beauty.

Keta low-voltage in oil in plastic form

And to taste, you can add a sliced ​​bow, greens - all that you would like to add to the fish for a more piquant taste. Of course, the greens and onions are very thoroughly rinsed before bookmarking to fish.

A low-headed kett in oil is stored in the refrigerator about a month (although, who I cheat - eat after a few days). But in the presence of additives (onions and greens), its storage is shortened to 2 weeks. It is important to remember.

See what it turns out beautiful, fat, shiny and so tasty! It is impossible to tear off until everyone eat!

Keta salted in brine - fast recipe

Time to salting fish in a strong salt solution of just a day. Therefore, you can use this method for a high-speed salmon if the salted fish is needed urgently, tomorrow is on the table.

This is the so-called wet saline and to taste the fish will differ from the Keta of a dry ambassador. Meat will be less dense, more gentle.

Keta salted in brine

Ingredients:

For brine:

  • Water - 1 l.
  • Salt without additives - 4 tbsp. l.
  • Sugar - 2 tbsp. l.
  • Fascular pepper peas - 3-4 pcs.
  • Black pepper peas 7-8 pcs.

or more spicy brine:

  • Water - 1 l.
  • Salt - 4 tbsp.
  • Sugar - 2 tbsp. l.
  • Umbrella dill - 2 pcs.
  • On the onion - 1/2 medium bulbs.
  • Lavar leaf - 1 pc.
  • Carnation - 1 pc.
  • Fascular pepper peas - 3-4 pcs.
  • Black pepper peas 7-8 pcs.

Pickle Choose at your discretion. I will cook at the first option, I like it more.

First of all, you need to prepare brine. To do this, put a saucepan with water on fire, add salt into it, sugar, peppers peas (and other ingredients, if you chose a second pickup option). When all the components were laid, bring water to a boil along with filling. Let's get drunk 3-4 minutes. Turn off.

Hot water well solvent salt and sugar, as well as reveal the flavors of the spices and absorb them.

Be sure to give the brine completely cool.

While he cools, there is time to prepare a piece of fillet: to wash it in cold water, dry and pull out bones out of it as possible. Select the appropriate dishes with the lid, which will be tightly closed. Place the fillet there.

Chop fillet and brine to the saucepan

Fill fish with cold brine so that it is completely covered.

If you put in the brine greens, bay leaf and onions, then you will need to pull them out. Pepper peas Let remain.

Keta in the embicing brine

We cover the lid and send to the refrigerator exactly one day, or a little longer if you want a stronger salting.

Many believe that this method allows salt to penetrate quickly and deep into fish, so it becomes more secure.

Keta in a container with brine under the lid

After one and a half days spent in the brine, we get ketu. It will look more pale, her reddish brick color will disappear and so she will even become more like salmon.

The piece will need to be dried with paper towels, because it will be wet. The main difference between the dry ambulance from the moist in the fact that, according to its consistency, the fish is a more dense, elastic, which is dehydrated due to the action of salt. But the fish is mild, complete moisture, loosened.

Ideally will give her to lie down a few hours so that the excess moisture evaporated from it and it has become more dried and dense. For beauty, you can lubricate it with oil, because visual brilliance will not be enough. And I slightly across my piece for taste.

Slice of camp fillet from brine

So the main difference in the consistency, and to taste approximately the same - delicious! The spicy option is an amateur, the fish will be very fragrant.

Then cut it with thin slices and forward - on awesome sandwiches with red fish.

Here is such a quick recipe when I urgently need a fish to the table. Take a note.

Severe Ambassador of Keta with Sugar and Solu

Interesting, "Northern" recipe for a question, the so-called seven ambassador. It differs from the simple dry ambulance by the fact that a strong alcohol is used during seven.

It may be brandy, brandy or vodka. It is believed that such an ambassador reliably disinfects the fish. The taste is bright due to the spices, interesting and the recipe itself is fast - daily.

Keta Semis Sign

Ingredients:

  • Fish fillet Keta - 1 pc.
  • Salt - 3 tbsp.
  • Sugar - 1 tbsp. l.
  • Vodka - 1-2 Art. l.

After singing:

  • Vegetable oil - arbitrarily.
  • Coriander - 1/2 h. L.
  • Black peas pepper - 5-6 pcs.
  • Bay leaf - 1 pc.
  • Mustard seed - to taste.

Prepared a piece of fillets (wrapped, disassembled bones). A mixture is prepare the simplest salt and sugar in proportion of 3: 1, this is a traditional measure. Salt take the most simple, without additives and all sorts of anti-cereal agents, preferably a large grinding. Sugar is also the easiest.

Also need vodka or other strong alcoholic beverage. It seems to me that with vodka, the most successful in taste is obtained, it will take it quite a bit.

Meat Keta for a semis

We pour vodka to fish and hand we trust moisture on the surface of meat from all sides. This is a very simple procedure.

So, "washed" by fish with vodka and trail immediately rolling the salt-sugar mixture. Also we rub everything well from all sides.

Even using a seven-sized fish, it is advisable to freeze in front of a 2-3 weeks salting.

Patched fish goes into the refrigerator for a day (you can and longer).

tips

During this time, the salt will extend an extra moisture out of it (it will need to merge). It is not covered with a piece of anything, let it eat well and even become dense from above.

After a day, get it and you can eat. And you can wrap in oil with spices to increase the shelf life and strengthen the taste. For this fillet cut into thin slots and fold into the appropriate container.

Seven ambassador Keti

There is adding ground coriander, bay leaf, black or peas pepper, you can add a mustard seed, and pour all this with splendor with vegetable oil (see photo №1 to this recipe). And hereinafter, the fish is already preserved at least 3 weeks.

Although you eat it much earlier, I'm sure!

Tips when buying kats

  • Buy the fish they caught before spawning, her meat is bright, red and useful. But the fish, which has already been triggered in fresh water, the taste is worse, its meat is pale in color, and in a freshwater reservoir, the risk of hot fish with helminths increases. In general, the catch is prohibited during spawning, but people still catch as practicing. It is better not to buy such a fish. The carcass of the rated fish can be distinguished by a brown-green color (Keta which has not yet spoiled has a light silver-white color).
  • Any fish before salting need to be very well frozen in the freezer at least 2-3 weeks. It is believed that it helps to disinfect meat from unwanted guests.
  • If you have a lot of fish, then some can be freezed: after defrosting, it does not lose its taste and the appearance remains at the level.
  • The degree of fish promotion depends on the time of being in the salt mixture - the longer, the more salted becomes the ket.

Here are such recipes, friends. As you can see, not at all difficult, fast and tasty. All of them are actively used, I did not invent anything new here, I prefer to adhere to traditions.

Try, find the "your" version of the ambassador, which will become beloved and family. Write in the comments, how did you succeed, or maybe you have your own super secret and delicious recipe? Then share, do not hesitate, I will be very glad! With you there was a hostess online, see you in new delicious articles!

713 views

Как засолить кету в домашних условиях, вкусные рецепты

Despite the fact that on the Internet, including on this page, you can find lists of the recipes of self-preparation of a low-headed ket, the truth is that there are only two ways.

Oily red fish (Ketu, Salmon, Kizhić) can be sprayed at home or by the dry space method or in brine. In the mixture for dry oiling and in the brine you can add different spices, creating the illusion of the recipe difference. But in essence, all this is the same.

The main way to prepare is dry. That is how the fish are salted to the future in sufficiently large quantities. A snack from the brine makes little and immediately to the table.

The production method in oil for most varieties of red fish (kats or salmon) does not apply. Since there are a lot of fat in these marine inhabitants. Moreover, useful - omega-3 fatty acids. And adding vegetable oil only spoils snack - worsens its taste and makes it more severe to digest. In oils are usually solid with a non-fat dry hump.

How to salute Ketu by a dry point: the most successful option ы

Salted fat red fish at home: universal simple recipe

Salt of fat red fish can be performed in three ways.

  1. Use a simple salinity mixture - salt and sugar.
  2. You can add some kind of citrus sidium to salt and sugar. The most suitable orange. However, and lemon zest, grapefruit or mandarin is wonderful. Citrus fragrance helps to give a fish smell of freshness and eliminate the fishery unpleasant to many people.
  3. Salt the ketto or any other red fish can be using spices. It turns out a real spicy ambassador.

Ingredients

  • Normal seas. For 1 kg of fish fillet on the skin, you need to take 2 tablespoons of salt (not iodized) and 1 tablespoon of sugar sand.
  • Tolerel with citrus. All the same, just it will be necessary to add a little dry citrus sister.
  • Spicy method. It is necessary to add ½ teaspoon of ground coriander to the specified quantity of salt and sugar, one teaspoon of mustard seeds, one teaspoon of dill seeds. You can also add 1-2 laurel sheets, finely breaking them.

It turns out such a mixture for salting.

Как засолить кету в домашних условиях, вкусные рецепты

Stages of preparation

Fillet defrost. If possible, we do it slowly - in the cabin of the refrigerator. And not at room temperature.

When the fish melted, my, if necessary, clean and wed up with a paper towel.

Lay out in a glass or enamel container. And we sprinkle on both sides with a mixture for salting. It is sprinkled, and not rub in the pulp.

Как засолить кету в домашних условиях, вкусные рецепты

If we use the citrus zest for fragrances, then we put several small pieces on the fish and under it.

Как засолить кету в домашних условиях, вкусные рецепты

If we are preparing a spicy kett, then we also fall asleep with a mixture of salt, sugar and spices.

Как засолить кету в домашних условиях, вкусные рецепты

In total, Keta will salt from us 24 hours.

Initially put her skin down. After 12 hours we turn over. Then after 12 hours we turn again, etc.

We do not conduct any manipulations. Just turn over and that's it.

Within two days, the laxed Keta is ready.

Separate the pulp from the skin.

Как засолить кету в домашних условиях, вкусные рецепты

Mode in small pieces. And eat with pleasure.

Как засолить кету в домашних условиях, вкусные рецепты

How to Solish Ketu Houses Dry Shot in Swedish

This recipe is sometimes called "Swedish", sometimes Scandinavian. Soland red fatty fish as usual. Only in the mixture is necessarily added white pepper. In this highlight of cooking.

Ingredients:

  • 1 kg of fish fillet;
  • 100 g salts;
  • 50 g of sugar;
  • White pepper, to taste.

We prepare fillets and thick on both sides falling asleep with its mixture of salt, sugar and pepper.

Как засолить кету в домашних условиях, вкусные рецептыhttps://youtu.be/fuljnujzwuo.

We close the container with a lid or food film and put in the fridge for 2 days.

Как засолить кету в домашних условиях, вкусные рецептыhttps://youtu.be/129demtc-w.

Fresh Greens Option

Another popular method of dry home preparation of a low-headed ketch is added to a salting mixture of fresh greenery. True, the taste of snacks does not change significantly. As a rule, fresh greenstock is complemented by dry spices.

Ingredients:

  • 1 kg of red fish;
  • 125 g salts;
  • 125 g of sugar;
  • on ½ tbsp spoons of black pepper and coriander seeds;
  • A small bundle of fresh dill.

Mix the ground pepper, coriander, salt, sugar, crushed dill. Pepper and coriander can already be taken in the hammer form, but it is better to crush it yourself. A certain amount of peas can be left or broken them completely.

Как засолить кету в домашних условиях, вкусные рецептыhttps://youtu.be/129demtc-w.

We distribute the salinity mixture on the surface of the fillet. We smear only on top, but a lot.

https://youtu.be/129demtc-w.

We close and remove into the fridge for two days.

Get out. We definitely rinse, because we had enough salts. Wiring napkin dry.

https://youtu.be/129demtc-w.

Apply to the table.

https://youtu.be/129demtc-w.

Incomparable low-headed Keta pieces: a simple "dry" recipe

  • Since accurate quantities are not specified, despite their simplicity and speed, this recipe requires certain skills in the mastery of home salting of red fish, otherwise you can not get into the perfect ratio of components.
  • We cut the fillet into pieces and fold them into any capacity convenient to us.
  • Sweep salt.

https://youtu.be/guzlwrtn70o.

Then also on the eye - sugar and pepper.

https://youtu.be/guzlwrtn70o.

I turn over and just sprinkle on the other hand.

https://youtu.be/guzlwrtn70o.

We close and send to the refrigerator for 12 hours.

That's ready. You can try.

https://youtu.be/guzlwrtn70o.

other methods

Home Method Solit Ketu Slices: Quickly in three minutes

This is the fastest and simple recipe that allows you to cook red fish. Of course, for three minutes she will not fully sleep. But for those who love with the cheese, the most.

Ingredients:

  • 400-500 g fish fillet;
  • 2.5 glasses of water;
  • ½ Salt glasses;
  • 1/3 cup of sugar.

Make a strong brine.

https://youtu.be/bfoijcdeqgw.

With fillets, we cut the skin and cut down thin pieces as shown in the photo.

https://youtu.be/bfoijcdeqgw.

Lower in brine for 3 minutes.

https://youtu.be/bfoijcdeqgw.

Get out. Apply to the table.

https://youtu.be/bfoijcdeqgw.

Unusual Malossal Red Fish: Slashing Recipe in Beckla From Gordon Ramsi

This cooking method is so non-standard that it is even difficult to attribute to dry or wet. Obviously one thing is extremely bright.

Ingredients:

  • 500 g fillet;
  • 50 g of salt;
  • 50 g of sugar;
  • ½ st. spoons of seed coriander (crushed);
  • Tsydra two oranges;
  • some black hammer pepper;
  • One small beet.
  1. I rub the beets (raw).
  2. Cedra crushing with a grater.
  3. We combine salt, sugar, zest, coriander and pepper.

Add rubbed beets and mix. We obtain this is such an original mixture for salting, as shown in the photo.

https://youtu.be/h0n_jfydu4u

Fillet laid on a flat surface. And on top we apply salted-spicy beet.

https://youtu.be/h0n_jfydu4u

On top of the fish we put the food film, and we put the cargo on it. And send to the refrigerator for 12 hours.

https://youtu.be/h0n_jfydu4u

After 12 hours, we free fish from the beet fur coat. We rinse and wet the napkin.

Now you can cut and serve to the table.

https://youtu.be/h0n_jfydu4u

How to salt home ketu whole?

  • Therefore, even if you taste a whole fish and want to make a low-power snack from it, you still have to get it so that it is fillet.
  • How to part ketto right to pick up, look at the video.
  • How much salt snack is good for health?

Salt, sugar and fats are present in the dish. Whether it is impossible to fat it?

No. And yes - it is useful.

The presence of salt in the dish is not worthwhile, because if that is dangerous to health, it is an incoming diet. We have a small fish. And, consequently, no about what excessive consumption of salts can not go.

As for sugar, he enters the flesh of fish in such an insignificant small amount that there can be no negative effect on the body.

And finally, most importantly - fats. There are many omega-3 fatty acids in red sea fish. And it is the presence of these compounds that explains the benefits of this product. Especially if the fish we have wild, for example, Keta or Kizhuh. Since in the farm variants of omega 3 acids is significantly less.

It will not work out from omega-3 fatty acids. Since they lose weight. It is impossible to apply any other harm to the health of these fat compounds.

A source: https://natureweight.ru/malosolnaya-keta/

How to escape ketu at home tasty and fast

Как засолить кету в домашних условиях, вкусные рецепты

Keta is a delicious and nutritious fish of salmon family. Contains a large number of useful substances and minerals. To salt Ketu at home quickly and tasty it is necessary to have a variety of products and ingredients at hand, and in stock - a large amount of time.

There are express recipes for dry salts based on salt and sugar. Minimum time of time and maximum natural taste. If desired, the hostess can prepare brine or spicy marinade, make a blank for the winter.

How to part ketu

  1. Departing the head and tail from the carcass. In the process of salting, these parts are extra. The head can be used in the preparation of the ear (other fish soup), take as the basis for the broth under the filler.
  2. Remove the fins with sharp kitchen knife or large scissors. I carry out the procedure carefully and leisurely not to damage meat.
  3. Let's leave the ketu, making a cut, coming from the head to the tail. Inside, you can delete both hands and with a special knife.
  4. I do cuts with the right and left side of the spine. Clean the bones. For convenience, you can use tweezers.
  5. Scales do not affect the taste of snacks, so you can immediately not clean.

Classic salting recipe

Как засолить кету в домашних условиях, вкусные рецепты

http://www.youtube.com/watch?v=loc4xdeinh4

  • Mixing in dishes sugar, salt and ground pepper. Grinding with a knife bay leaf. I add to the rest of the ingredients.
  • I clean fish, cutting on the portion pieces. Shoot in a plate. Occasion from all sides, not forgetting to turn over to uniform applying spices throughout the fish area.
  • Shooting Ketu in a clean deep plate. Tightly close the lid. I clean in the refrigerator for 24 hours, like salmon or pump.
  • After wrapped every piece in the food film or plastic bag. I clean in the freezer from 48 to 72 hours.
  • After the specified period of the dish is ready.

The fastest and most tasty recipe under the coul

Как засолить кету в домашних условиях, вкусные рецепты

  • Keta - 1 kg,
  • Large salt - 3 big spoons,
  • Sugar - 1 tablespoon,
  • Lemon - 1 piece,
  • Black pepper peas, bay leaf - to taste.
  1. I prepare fish to salting. I remove the bone, for convenience using tweezers, cut off your head, fins and tail.
  2. I cut into portion pieces. In order for the ketch faster enough, I do a part of no more than 2-2.5 cm. Shooting pieces in a plate. Splashing lemon juice.
  3. I rub off sugar and salt.
  4. I take deep non-metallic dishes and lay out the fish. I add a bay leaf (you can break into several parts) and several black pepper peas.
  5. From above, put a heavy saucer as a negle.
  6. Lovers of a weakwell fish are enough to hold the product in the refrigerator 5-6 hours. After Keta is ready to eat like trout.

A wineless snack can be served on a table with decoration from greenery, along with olives and white wine. Bon Appetit!

How to sleep ketu in brine

Как засолить кету в домашних условиях, вкусные рецепты

  • Fish - 1 kg,
  • Water - 1 liter,
  • Salt - 2 big spoons,
  • Sugar - 1.5 tablespoons,
  • Easy pepper - 5 peas,
  • Parsley and dill - 1 bundle,
  • Bay sheet - 2 pieces,
  • Lemon - Half of the fetus,
  • Dry cumin - half of the teaspoon.

From the magnitude of pieces depends the speed of the salting. The particles are more, the longer time it will be necessary to prepare delicious snacks.

  1. I pour water into a saucepan. I bring to a boil. Add spices.
  2. Turn off the kitchen plate. Leave the brine to cool up to a temperature of 28-30 degrees.
  3. Engage in the preparation of fish to the saline. I remove all the extra parts. I cut into portion particles of the same size.
  4. Pieces shifting into a glass container (big bank). My bunches of parsley and dill. Large cut, sprinkle on top.
  5. I pour brine into the bank, cooled to the required temperature. I add a lemon sliced ​​by subtle films.
  6. I rearrange the jar for 60 minutes to the cool place. Then remove in the refrigerator for 8-12 hours. After the specified time, households and guests can be treated.

Soldering humpback in the brine (the most delicious recipe)

Juicy Keta pieces in oil

Как засолить кету в домашних условиях, вкусные рецепты

  • Fish carcass - 1 piece,
  • Sugar - 40 g,
  • Salt - 80 g,
  • Black pepper - 6 peas,
  • Garlic - 3 teeth,
  • Bay leaf - 3 pieces,
  • Plant refined oil - for salting.
  1. Sevement carcass. Gently separate the fillet part. I cut into portion pieces and lay out 1/2 part of the total volume in the deep container with a flat bottom.
  2. I add sugar, black peas in the dishes. Salt. Throwing purified garlic cloves and whole laurel leaves. I use half of the ingredients.
  3. I lay out the second fish layer, then the remaining components.
  4. I pour vegetable oil in dishes so that the fish is completely disappeared. I install the groove (for example, a heavy saucer or plate).
  5. Leave at room temperature for 120-180 minutes. I clean in the refrigerator for 24 hours.

Soldering dry galloon for the winter

Как засолить кету в домашних условиях, вкусные рецепты

  • Fish - 1 kg,
  • Salt - 2 big spoons,
  • Sugar - 1 tablespoon,
  • Vodka - 3 large spoons.
  1. Perform all the necessary preparatory procedures with Keta. I cut the fillet clipping on 2 halves, remove the bone.
  2. Stir in a small plate salt, sugar and vodka before receiving a homogeneous mass.
  3. Lubricate fish particles from all sides. Shooting into a deep plate. I close on top with a saucer or lid. Leave for 2-3 hours on the kitchen table. Then remove into the refrigerator for 24-36 hours. After the fish is ready to use.
  4. For long storage, we clean in the freezer.

Salting red fish by dry way

Pre-remove the ketto from the freezer before serving on the table. After it hops (in vivo, without "water bath", microwave ovens and boiling water), proceed to portion cutting. Decorate before serving the greenery and thin slices of lemon.

How to salute ketu under salmon

Как засолить кету в домашних условиях, вкусные рецепты

  • Keta - 800 g,
  • Salt - 2 big spoons,
  • Sugar - 1 tablespoon,
  • Black pepper - 4 peas,
  • Coriander, bay leaf - to taste,
  • Cognac - 25 ml.
  1. I clean fish. I remove the inside and cut off the extra outer parts (on the ear).
  2. Mixing salt and sugar in a separate dish. Wiping the chopped particles obtained by the mixture. I lay out in the container. I smell black pepper with peas and coriander, add a bay leaf.
  3. Sprinkling a small amount of brandy (20-25 ml) so that the fillet is more delicate of taste. I close a plate.
  4. I clean in the refrigerator for 2-3 days.

Pickup recipe in marinade

Как засолить кету в домашних условиях, вкусные рецепты

  • Keta - 1 kg,
  • Salt - 2 big spoons,
  • Sugar - 2 tablespoons,
  • Garlic - 2 teeth,
  • Vinegar - 1 tablespoon,
  • Onions - 3 heads,
  • Khrena root - 30 g,
  • Water - 150 ml,
  • Olive oil - 2 large spoons.
  1. I clean Ketu. I remove the tail, head and fins. Clean the insides and bones. I cut on slices of 2.5 cm tall. I add in a large saucepan.
  2. I clean onions and garlic. Cutting thin rings. Garlic cutting on medium sized pieces. Street shredding with a fine fraction.
  3. Dissolve salt and sugar in warm water. Add the remaining ingredients.
  4. Bulk the ketto obtained by the mixture. I put a tablespoon of vinegar. Issuate juice from 1 lemon.
  5. Close the dish with a lid.
  6. I clean the pieces of Keta in the refrigerator for 48 hours. After the allotted period, the fish can be served on the table.

How to pickle red fish at home. Marinade for salmon. Author's recipe.

The snack is great for creamy oil sandwiches, well combined with boiled potatoes.

How to Solish Keti Icru

Как засолить кету в домашних условиях, вкусные рецепты

Universal recipe for ambulance hand

Quiet calf salting technology. After 2 hours, the product is ready for use.

  • Ikra - 150 g,
  • Salt - 30 g,
  • Sugar - 15 g,
  • Black pepper - 3 peas,
  • Bay leaf - 1 thing.
  1. I spread the caviar into a deep plate.
  2. I pour warm boiled water. Dissolve sugar and salt in fluid. Bulk caviar for 30-40 minutes.
  3. I get out of the brine with a tablespoon, allowing excess liquid to drain. Gently dry by a kitchen towel.
  4. Shooting the ICC in a plastic container. I add 1 bay leaf (crushed) and 3 black pepper peas.
  5. Close the container. I clean in the refrigerator for 2-3 hours.

After the specified period, you can use oscra of kits in the preparation of creamy oil sandwiches. For decoration take the twigs of fresh greenery. Drink on health!

Recipe with vegetable oil without sugar

  • Ikra - 500 g,
  • Salt - 500 g,
  • Water - 1.5 l,
  • Vegetable oil - 2 tablespoons.

Useful advice. If you are going to store caviar for a long time in sterilized banks, support in brine a longer. The usual ICC is stored no more than 7-10 days.

  1. Gently wash the caviar in the colander. If the film has damage, it is better to use salted water for this process (1 liter is enough of a 1.5 tablespoon of salt). Remove damaged eggs, remnants of film and so on.
  2. I put a saucepan with water on fire, I bring to a boil and dissolve salt. Leave cooling.
  3. Bulk eggs for 60-80 minutes.
  4. I recline caviar to the sieve. Waiting until brine stands. I add vegetable oil (if desired, replace olive).
  5. I decompose the caviar in glass packaging (small jars). I cover the parchment paper from above. I close the lids and clean it in a cool place.

For long-term storage, use sterile glass jars with sterilized covers. Billets are preferably stored in the cellar.

The main tasks of the oil are not allowed to stick to each other, make the appearance more presentable. If desired, hire in the recipe without this ingredient.

What is tastier - Keta or Gorbowa?

Как засолить кету в домашних условиях, вкусные рецепты

Gorbow and Keta - Fish Family Salmon. The second is characterized by larger sizes. The length of individual individuals reaches 0.8-1.1 meters. The pink salmon has more modest overall dimensions and less weight.

Experts consider meat and caviar kets with more useful and valuable products containing more than the amounts of substances and minerals necessary for the human body. This applies to protein, vitamins D and PP, phosphorus. Keta caviar is larger, has a pronounced color.

According to the taste quality, Keta is somewhat superior to the pump (meat at the first more tender, contains less fat), but a lot depends on the culinary skills of the hostess, the cooking technologies and the ingredients used (for example, the selected products, combinations of spices and seasonings, etc.).

Useful advice

  1. For the salting it is better to take fresh-frozen ketu.
  2. It is not recommended to quickly defrost fish. Do not allow a sharp drop of temperatures (from the freezer immediately into the microwave or warm water). The fishing should be outlined in the refrigerator. Later it can be put on the kitchen table and leave for several hours.
  3. When cooking, do not separate the skin from fillet. Otherwise, kate pieces will lose form. Cut the fillet side better before serving snacks on the table.
  4. Metal tableware is not suitable for salting. Use enameled saucepans or bowls, glass jars.
  5. The following seasonings and spices are perfectly combined with fish: bay leaf, fragrant peas, beet sugar, large salt (special product for conservation and pickles), dried parsley, nutmeg, coriander, cumin.
  6. Do not add a large number of spices and spices.

    It can completely kill the natural taste and fragrance of fish. Choose a combination of several spices.

  7. Keta is a bit dry in contrast to salty salts, so add olive or sunflower oil to taste.
  8. If there was no suitable dishes at hand, use the usual parchment paper.

    It is enough to wrap the fish pieces in several layers.

Calorie Salted Keti

Ketu is used in different form, but most owners prefers to plant. The calorie content of the salt ketch is about 180-190 kilocalories per 100 grams. Special attention deserves a high protein content (about 24 g per 100 g).

Be sure to try to pickle Ketu on one of the presented recipes at home. The result will certainly make you and households. Good luck!

Loading ... ( 1Assessment, average five of five ) salting caviar Keta Red Fish Recipes

A source: https://4damki.ru/retseptyi/kak-zasolit-ketu-vkusno-i-byistro/

Solim fish themselves: 12 recipes of delicious kets, pink salmon and caviar

Как засолить кету в домашних условиях, вкусные рецепты

Cooking fish to salmon

It is best to stop your choice on a whole piece of ketch, preferably not covered. Before salting, fish need to defrost. The best place for this is a refrigerator. You can speed up the defrost process by leaving the fish at room temperature. But methods of defrosting in warm water or in the microwave is not suitable.

Separate your head and tail - in the process of salting these parts are extra. You can then use my head in the preparation of the ear (or other fish soup). Scales do not affect the taste, so it can be not cleaned. We remove the fins with sharp kitchen knife or large scissors.

Cleaning Ketu, making a cut, coming from the head to the tail, and remove the inside of the inside (caviar got? Congratulations. And the milk can be fed). It is not very convenient to salt a piece of carcass - the fish will be asked much longer. Therefore, more often the ketu is insulated with the shaped on the fillet.

Carefully cut the vertebral bone from two sides and remove it together with the ribs through the abdomen. Clean the remaining bones - for convenience you can use tweezers. It is preferably not separated from the skin of the skin of the fillet, otherwise the piece of the piece can lose the shape. However, some quick recipes suggest salting by pieces.

In this case, the skin is removed immediately from a large reservoir of red meat, and then separated it on plates or shelter. From the magnitude of pieces depends the speed of the salting. What they are more, the longer time will be needed for cooking.

Soldering under the oppression

Keta - 1 kg, large salt - 3 tbsp. Spoons, sugar - 1 tbsp. Spoon, lemon - 1 pc., Black pepper peas, bay leaf - to taste.

Cut the fish to the portion pieces. To quet faster enough, make them no more than 2-2.5 cm. Slice pieces with lemon juice, suture with sugar and salt. Take deep non-metallic dishes, lay out fish there.

Add a bay leaf (can be broken into several pieces) and several black pepper peas. Place a heavy saucer in the top as the oppression. Lovers of a weakly saline fish are enough to hold the product in the refrigerator 5-6 hours.

After Keta is ready to eat.

Soldering in brine

Fish - 1 kg, water - 1 liter, salt - 2 tbsp. Spoons, sugar - 1.5 tbsp. Spoons, fragrant pepper - 5 peas, parsley and dill - 1 bundle, bay leaf - 2 pcs., Lemon - ½ PC., Dry cumin - ½ h. spoons.

Capture water for brine, add spices and remove from the fire. Leave the brine cooled to a temperature of 28-30 degrees. Meanwhile, prepare fish to the salting: Cut on the portion pieces of the same size. Fold them into a glass jar.

Parsley and dill are laid down, sprinkle on top. Pour a cooled brine into the bank, add a lemon, sliced ​​by subtle films. Leave the jar for 60 minutes at room temperature. Then remove in the refrigerator for 8-12 hours.

After the specified time, households and guests can be treated.

Как засолить кету в домашних условиях, вкусные рецепты

Salmon of a seven ambulance

Keta - 1.5 kg, large salt -150 g, sugar - 50 g, vodka or cognac - 50 g, ground pepper - a few pinch.

Separate fish on two fillets. Skin with fillet not remove. On the table, spread the parchment paper or a piece of linen canvas, pour out a layer of salting mixture from pepper, sugar and salt.

To put the fish and salt well from all sides, inside and outside, while at the same time sprinkling vodka - it will improve the uniformly asking for fish. All tightly wrap, put in the package and leave in the refrigerator for 72 hours.

Store the fish in the same package - in need of cutting off the desired piece, remove the skin from it and feed on the table, cutting into pieces.

Keta, saline steaks

Keta whole fish - from 1.2 kg to 1.6 kg, lemon - 150 g, salt large - 85 g, sugar - 50 g, garlic large slices - 3 pcs., Onion onion - 250 g, mineral water - 150 g , fresh shine root - 50 g, refined vegetable oil - 75 g.

Stop fishing, cut off the tail with head and fins, rinse well and cut the steaks with a width of 3 cm. Rinse again and dried with paper napkins. Clear onions and cut into thin halfpoles. Fold the Ketu in the steaks into the enameled saucepan, alternating with a half-bowl of onion. Fuck clean and grace, garlic cloves to grind with the press.

Mix. In another bowl, mix sugar with salt, squeeze the juice of lemon, add oil, horseradish and garlic. Dilute a spicy mixture with water and pour the resulting marinade fish. Cover the container with a fish plate and supply the cargo from above, for example, water in the bank. Remove in the refrigerator for 2 days. Keta has a very spicy and unusual taste, she likes absolutely everyone.

The easiest option

Keta, Single mix 1: 2

The separated piece of KETs in this classic version is sprinkled by the cam mixture, which is prepared from 1 tbsp. Sugar spoons and 2 tbsp. Salt spoons. Such a 1: 2 proportion is the basic and successful.

File is sprinkled with a mixture of pretty thick, not forgetting about the side with the skin. Then the fish is placed in the polyethylene package and leave in the refrigerator for 24 hours. After a day, the fish is completely ready.

Before serving, an excess salt is removed with a knife with a knife with a knife or rinsed under a jet of flowing cool water.

With mustard powder in the bank

Water is 1 liter, salt - 3 tbsp. Spoons, sugar - 3 tbsp. Spoons, bay leaf - 2 pcs., pepper peas black or fragrant (at your discretion) - 5-7 pieces, mustard powder - 1 tbsp. a spoon.

The water is boiled with the addition of sugar, salt and spices, cool up to 50-60 degrees, then add a tablespoon of mustard powder and stirred well so that no lumps are formed. Give marinada to stand 5-10 minutes.

During this time, fillets are separated from fish, cut it with a width of 2-2.5 centimeters wide and laid into a glass jar. From above, cutting poured mustard marinade.

After 3-4 hours, fish is ready, it is removed from the liquid and shifted into a dry container, covering the lid.

Как засолить кету в домашних условиях, вкусные рецепты

Keta in soil oil

Fish carcass, embarrassment (salt - 3 parts, sugar - 1 part), black peas, garlic, bay leaf, vegetable refined oil.

Soldering ketches in oil will make it similar to salmon, the fish turns fat and gentle. For cooking take a deep container or a glass jar. Slices of Keta generously calculate in the cam mixture. Fish is shifted on a plate and give it to her on the table 2 hours.

Then the pieces of salt and sugar are considered with the knife (wash the pieces are not needed). The mixture is removed without fanaticism! Ketu is shifted into the jar, sprinkle with spices and poured refined vegetable oil. Capacity with homemade weakly salt fish is cleaned into the refrigerator.

After a day, Ketu can try!

Express salting for sandwiches

Came fillets, embarrassment (1 h. Salt, 1/2 h. Spoon sugar, ground black pepper), lemon juice, any spice "for fish", which does not contain in salt.

This option is for a small amount of fish. The fillet is separated and lightly marked in the freezer (literally 30-40 minutes). This is done so that the fish can be finely cut into a knife.

The thickness of pieces should be 2-3 millimeters. Sliced ​​fish slices are laid out on a wide plate and sprinkle with a mixture. From above, fish is sprayed with lemon juice and sprinkled with a spice "for fish".

After 2 hours, the fish can be used to decorate sandwiches.

Low-headed Keta with smoking aroma

Fillets of kets, the embonimal can be lost (1 tsp of salt, 1/2 h. Sugar spoon, ground black pepper).

The aroma of smoked by a weakly saline Ket may give "liquid smoke". A piece of Keti is deceived by the "smoke", and then asked the classic dry way: salt and sugar in a 2: 1 ratio are not a thick layer. For 12-20 hours, Ketu is cleaned into the refrigerator, biting the food film. And the fish is ready.

Soldering in butter with bow

Pinkish fillet - 1 pc., Lobby - 1 pc., Salt - 1.5 tbsp. Spoons, sugar - 2 h. spoons, bay leaf.

This version of the salting in oil with a bow is well suited for pink salmon - dry fish turns fat and juicy. Fish is separated into small abrupt pieces. The skirt is also removed. A large juicy bulb is cleaned and cut by half rings. In a plate, salt and sugar are connected, the laurel sheet is broken into several parts.

In this mixture, it takes off the fish. Next, take a clean liter bank and the collection of layers begin. A little oil (necessarily refined) is poured onto the bottom, laid a layer of fish and onions. Again the oil is poured, and all stages are repeated until the main products are completed. Top layer - oil.

The jar is spinning and removed until the fridge is ready for 2 days.

Soldering salmon

Keta - 1 kg, sugar - 50 g, salt - 100 g, bay leaf - 2 pcs., Black ground pepper - to taste.

It is recommended if you bought not frozen, but chilled fish. Mix sugar, salt and ground pepper. Grind with a bay leaf knife. Adjust to the other ingredients. Clean the fish, tell me on the portion pieces.

Shoot in a plate and collapse in the cam mixture from all sides. Shoot the Ketu in a deep plate. Tightly cover the lid and remove in the refrigerator for 24 hours. After wrapping every piece in the food film and remove into the freezer for 2-3 days.

After this period, fish is ready.

Как засолить кету в домашних условиях, вкусные рецепты

Malosol caviar

Water is 1 l, salt (stone) - 2 tbsp. Spoons, sugar - 1 h. spoon, caviar - 400 g.

If there was a fishing with caviar, it is worth sleeping. It's not hard. First, clean the caviar from the film is a jaw. There are many ways, one of them - with a mixer. Caviar flood with water or better brine (1 tbsp. L salt by 1 liter of boiled water) and begin to carefully and slowly stir the wedge to knock down.

Be patient - as a part, the jaws are separated, the other screws into the nozzle. The remnants of the film will have to be deleted manually. Then take a deep saucepan. Pour water, pour sugar, salt. Be a brine to a boil and cooled to 40-50 degrees. Shoot the pre-peeled eggs in a saucepan.

Seep 15 minutes - for delicate low-headed caviar. If you prefer a more pronounced salty taste, hold for 30 minutes. Gently drain the brine through the sieve (colander). Many advise adding the floor of a teaspoon of vegetable oil without odor, so that the eggs do not glue.

Store a low-headed caviar in the refrigerator is better no more than 2 days.

Как засолить кету в домашних условиях, вкусные рецепты Как засолить кету в домашних условиях, вкусные рецептыPie season is open: with cabbage, oyster, pumpkin, apples, custard and puff07.12.2019, 03:23 Как засолить кету в домашних условиях, вкусные рецептыNew Year's salads without mayonnaise: 14 original festive recipes01.12.2019, 04: 15th day: 10 Recipes Ears and fish soups for every taste24/10/2019, 03: 31Kokurki on sour cream, Rustic Rans, Siberian Siberian: Recipes of grandmothers for modern owners17.11.2019, 04 : 56 "Leniztsy" at the dinner table: Lazaganya from Makaron, Pie from dumplings, Chebureks from Lavasha10.11.2019, 04: 06 Speed ​​cake with lingonberry, apple shotboard, roast with cranberries: Menu late autumn 03.11.2019, 04: 35Falafel, stew, curry , soup, puree, meatballs and casserole: 10 recipes made of dry chipped pea27.10.2019, 02: 5912 Recipes of sauer-fermented and pickled cabbage20.10.2019, 06: 15 recipe, zrazy, "Bombay", puff pastry: 11 simple recipes with potatoes13.10.2019 07: 21pets in a bank: stuffed with tomatoes, in honey pouring, roasted and rearranged in paste 08.09.2019, 04: 58 days Pumpkins: 13 recipes dishes from orange miracle 09/09/2019, 03:59

A source: https://ampravda.ru/2018/09/22/84352.html

Malosol Keta at home - 7 most popular oscillating methods

Как засолить кету в домашних условиях, вкусные рецепты

We all love the weakly salted red fish. A piece of 150-200 grams can be bought almost in any store, but the best option is a home salting. Salmon is tasty, but many are not affordable, and the pink salmon practically does not contain fatty mess, which makes it dry. There is a way out: the optimal option is Keta. In this article you will find many diverse ways to ambulance Keta at home. The choice is yours!

Ingredients: mustard powder, liquid smoke, ket, bay leaf, onion, pepper peas, vegetable oil, sugar, lemon juice, salt, spices for fish, black pepper ground Time for bookmark: Whole year

So, the first thing you need to decide what kind of fish will be used for salting: fresh chilled or frozen. Fresh-frozen fish is available almost to everyone, but its cooled analog is offered not all stores. In any case, you need to pay attention to the appearance of the carcass to choose the latest product as much as possible:

  • Keta in freezing should not have a thick ice shell. In general, ice should be as small as possible.
  • Feds, both in fresh and frozen fish, should be blond, and a bastard without yellow "rusty" spots.
  • Scaled fish should be brilliant, and skin without damage.

Как засолить кету в домашних условиях, вкусные рецепты

It is best to stop your choice on a whole piece of ketch, preferably not gutted. In this case, there is a possibility that you will become the owner of not only a good piece of red meat, but also a delicious ketto caviar.

Before salting, the carcass must be defrosting. The best place for this is a refrigerator. You can speed up the defrost process, as a last resort, at room temperature, setting the ketto to the table. Methods of defrosting in warm water or in the microwave are not suitable.

The next stage is the cutting of the knights on the fillet. The whole procedure is very well demonstrated in the video from the Emma Recipes Channel

For the preparation of a low-headed knake, the skin with fillets do not need to be removed. So the meat will not fall apart at the ambassador. However, some quick recipes suggest salts of Keti pieces. In this case, the skin is removed immediately from a large reservoir of red meat, and then separated it on plates or shelter.

Checked ways

The easiest option

The separated piece of KETs in this classical version is sprinkled by the cam mixture, which is prepared from 1 tablespoon of sugar and 2 tablespoons of salt. Such a 1: 2 proportion is the basic and successful.

File is sprinkled with a mixture of pretty thick, not forgetting about the side with the skin. Then the fish turn the skin up, and cover the capacitance with a lid. If the container is not equipped with a lid, then it is possible to close it with a polyethylene package or food film.

Time to fully readiness dishes - 24 hours. After a day with a piece of ketch, a knife is removed from the salt or rinse under the jet of flowing cool water.

The channel "PostRipucha" offers the ambassador of Keta with pieces of garlic

In brine

In the liter of water dissolve 4 tablespoons of salts and 1 tablespoon of sugar. 1 large leaf of laurel and 6 peas of black peppers are added from the spices. Marinade put on the stove and boil 2 minutes.

After cooling the liquid to the level of room temperature, a piece of KET was put into the brine for 6 hours. To reduce the time of the ambassador, the fish cut into pieces of 3-4 centimeters width.

In this case, Ket is enough for 3 hours to sufficiently cave.

After the set time, the fish is removed from the liquid, slightly dry with paper towels, and shut up into a clean plastic container for further storage.

Как засолить кету в домашних условиях, вкусные рецепты

With mustard powder in the bank

In a small saucepan, 1 liter of water is boiled with the addition of sugar and salt of 3 tablespoons, pairs of laurels and 5-7 peas of black or fragrant peppers (at their discretion).

To cooled to a temperature of 50-60 degrees, the marinade add a tablespoon of mustard powder and well mixed everything so that no lumps formed. Give a permeague to stand 5-10 minutes. At this time handle ketu. The fillet cut strips with a width of 2-2.5 centimeters and laid in a jar of suitable size.

From above, cutting poured mustard marinade for 3-4 hours. The mastered fish is removed from the liquid and shut up into a dry tray, covering the lid.

Oleg Sellow in his video lesson tells about the seven ambassades of Keta with vodka in his video lesson

With bow in a bank

The fish is the same as in the previous recipe they cut stripes for the convenience of laying into a jar and the speedy catering.

Each layer of KETs move salt with sugar in a proportion of 2: 1, shifted by several half rings or quarters of a juicy bow, and slightly sprinkle with lemon juice. All layers are repeated to the top of the banks.

When the container is completely filled, the fish is slightly tamped with hand and lay the last layer of the bow.

The kett rolls in the refrigerator under the lid for 1.5 days. Periodically, the bank turns down his head so that the resulting brine is distributed evenly. The finished fish is shifted from the can in a clean container, removing the semiring of the bow.

Soldering Keta in oil will make it similar to salmon, as the fish turns fat and tender. For cooking take a deep container or a glass jar. Slices of Keta generously roll in the cam mix: Salt - 3 parts, sugar - 1 part. Fish is shifted on a plate and give it to her on the table 2 hours.

Then, part of the salt and sugar belong to the knife blade (wash the pieces are not necessary). The mixture is removed without fanaticism! Ketu is shifted into the jar and poured refined vegetable oil. Capacity with homemade weakly salt fish is cleaned into the refrigerator.

After a day, Ketu can try!

Как засолить кету в домашних условиях, вкусные рецепты

Two-hour express way

This option is suitable for a small amount of fish. Cape fillets are slightly marked (literally 30-40 minutes in the freezer). This is done so that the fish can be finely cut into a knife.

The thickness of pieces should be 2-3 millimeters. Sliced ​​fish slices are laid out on a wide plate and sprinkle with a mixture. It is prepared from a teaspoon of salt and ½ spoons of sugar.

Thus add ground black pepper.

From above, the fish is sprayed with lemon juice and sprinkled with any spices "for fish", which are not contained in the salt. After 2 hours, the fish can be used to decorate sandwiches.

Как засолить кету в домашних условиях, вкусные рецепты

With "smoke"

The aroma of smoked by a weakly saline Ket may give "liquid smoke". This composition can be purchased at any grocery store or supermarket.

A piece of Keti is deceived by "smoke", and then asked to a classic dry way: salt and sugar in a 2: 1 ratio. It is not necessary to salt a thick layer, since the surplus of the mixture is not removed in the future. Until full readiness, 12-20 hours, the Ketu is cleaned into the refrigerator, biting the food film or shifting the fish into a sealed container.

Options and timing of storage

The finished low-headed Ketu is stored in the main compartment of the refrigerator 2-3 days, extinguishing it from foreign odors. To further extend this period, the pieces of ketches are poured with vegetable oil.

The ideal place for the long-term preservation of large volumes of a weakly salt ket, is the freezer. Tightly packaged salted fish can be stored in the cold to 6 months.

If you are interested in the topic of fish ambulance, we invite you to familiarize yourself with the prescription selections of making alert salmon, pink salmon or inexpensive herring.

Tweet.

A source: https://suseky.com/7-samyh-populyarnyh-sposobov-prigotovleniya-malosolnoj-kety/

How can you salute fish Ketu tasty: tips on choosing and salting fish, recipes dry salts of knas and in brine. How to salute Ketu quickly, with mustard, lemon and thyme, vodka: recipe

Keta - delicious red fish. If there is such a salt snack on the table, then guests are eaten first. Therefore, each hostess does not prevent to know how to salute Ketu at home.

Salted Keta is the first decoration of the festive table. You can eat such a fish almost all the hot drinks, naturally - not only sweet. A cold snack loves both women and men, so it will not be superfluous to know how to sleep alone. Since the finished product is not always qualitative, and the price of him will be more expensive and this is an important fact in our time.

How to salute Ketu: Choice of fish for salting

When you saline Ketu, be sure to choose the best fish, good spices, etc. Your fish will be without different chemical dyes, flavors, taste amplifiers. But the fish, saline in production, will necessarily with such additives. So, consider how to spray red fish yourself - Ketu.

If you choose ketto between frozen and chilled, then it is better to buy frozen immediately. Because chilled fish was definitely frozen more than once. Fishermen are still on the vessel to save how long the product can be frozen it.

Soldering Kets at home

For the pickling, you can choose ketto boldly, it after the salmon has excellent taste, but it is better to take more fatty fish for frying or quenching. After heat treatment, such a fish may seem dry.

There is still a minus when cooking salted kett. This is what to get it on the fillet will have to do with your own hands. To do this, you will have to spend somewhere half an hour in an inexperienced cook.

How to Sawtool Fish Ketu: Soldering Tips

Chuckula Ketu can even beginner in the kitchen, i.e. A person who only masters the cooking technique. Only to get a good result, first examine the subtleties of this process.

Keta - Fish Soldering Tips

Gentle, soft, juicy meat is obtained with the right choice, the salting fish.

  • If you bought a fresh ketu, then it is impossible to spoil it. In any case, it will be delicious after singing.
  • But this opportunity is extremely rare. Basically, frozen carcasses are sold in fish stores.
  • And it is not bad. The main thing is to be able to correctly hold the product defrost.
  • To do this, you will need to prevent too much sharp leaps of temperature. It is best to defrost fish in a refrigerator on the bottom shelf or in the room, away from hot items.
  • It can be heated to spoil fish meat. It will become tough and not delicious after the salmon.

Keta - how to pickle fish at home?

The quality of the kett is of great importance. When you choose fish, pay attention to its color.

  • If the meat has an uneven color, and the fins are black and the carcass is covered with a thick layer of ice, it is better not to take such fish. When defrosting Keta, it may still be made of unpleasant fragrance.
  • Take it better non-dedicated insulation carcass. You can enter it and yourself, and the taste of the ketch will turn out after the process much better and juicy, and softer. And in the fish, sometimes caviar comes across, which you can also sleep with your own hands. As a result, it will be a delicacy that many gourmets love.
  • Before starting to divide the ketu on the pieces, be sure to defrost it to the end.
  • So that the caviar remains intact, open the fish with a sharp knife, neatly. In order to preserve the shape of pieces, do not rush to separate the skin from the fillet. It should be done before serving on the dining table.

If you decide to salt a whole carcass of fish, then separate it only before decoring the dish for the holiday table.

Fillet knights salted with their own hands

When the ketching is carried out, then the proportions indicated in the recipe should be accurate. Fish lovers do not advise you to add too much spices. They can spoil the fragrance of fish and kill the taste.

Not all spices are well harmonized with red fish, some can finally spoil the dish.

How to Sawn Fish Ketu: A Simple Dry Singing Recipe

Ingredients :

  • Keta - 975 g
  • Sugar - 25 g
  • Salt - 55 g

Recipe dry ducklings

Cooking :

  1. After defrosting fish, rinse under the jet of cold water, wipe off with paper napkins, divide the carcass into two identical reservoirs.
  2. In the tank mix the bulk components (salt, sugar). And this composition is well soda ketto so that salt with sugar remains on the fish.
  3. After these two filters fold to the filleic parts to each other and carefully wrap the fish into the clean napkin from the cotton material.
  4. Now you finish the ketu in the container and clog the film. Put in the cold place.

After 72 hours, Keta will be ready. It is possible to treat it after the expiration of this period of time, but before that, get rid of salt residues, sugar and cut into portion pieces.

How to quickly sleep fish ketto: recipe

Ingredients :

  • Keta - 975 g
  • Sugar - 35 g
  • Salt - 55 g
  • Bay leaf - 2 pcs.
  • Easy pepper - 6 pcs.
  • Lemon - 1/2 PC.

Quick Soldering Soldering Method

Cooking :

  1. Rinseed a frosthed ketu, wash with a dry paper towel. Divide a carcass to pieces to get nervous slices. Use the knife with a wide blade for the process.
  2. Prepare suggesting container. Mix sugar, salt there. And in this lineup, cut the pieces of ketch.
  3. Then squeeze the citrus juice on the fish. Gently hurt and go there a laurel, pepper.
  4. Cut the dishes with the film, leave on the table to salmon. It is enough to wait 35-55 minutes and thin pieces will bespoke.

IMPORTANT : Fishermen in the north prefer to eat raw frozen meat of red fish. It is considered a delicacy. Therefore, for half an hour, the ket, chopped on slices, will sleep easily.

How to salute fish Ketu: Cooking recipe with mustard in brine

Ingredients :

  • Red Fish (Keta) - 975 g
  • Mustard Seeds - 35 g
  • Water - 975 ml
  • Bay leaf - 5 g
  • Fascinated pepper - 4 g
  • Salt - 65 g
  • Sugar - 18 g

Salted Salt Sandwich and Black Bread

Cooking :

  1. Rained fish carcass thoroughly rinse under the jet of cold water, clean the bones, fins, divide into parts. The size of the fillet should be 1.5 cm for 2 or 3 centimeters.
  2. Bring water until boiling, pour salt in boiling water sugar. Let let go of five minutes.
  3. Then add pepper, bay leaf, turn off the gas after boiling.
  4. When the cooked solution cools can be built there to pour the mustard seeds.
  5. After the red fish fillet, place it in the glass dishes and pour the finished brine.
  6. Cover the lid, place in a cold place.

Keta will be solved in three hours. After all, the pieces of fish are quickly drilled by brine. Therefore, there is already a dotty delicacy to be served on the table.

It is very convenient to salt the fish in this way and quickly, and the result will exceed all expectations.

How to salute fish ketto in brine with lemon and thyme: recipe in brine

Ingredients :

  • Keta - 975 g
  • Easy pepper - 6 pieces.
  • Water - 975 ml
  • Salt - 65 g
  • Sugar - 35 g
  • GREEN - 75 g
  • Thyme - 4 g
  • Lemon 1/2 pcs.
  • Bay leaf - 3 g

Keta with lemon and greens

Cooking :

  1. Fish carcass rinse, wipe off with paper napkins. Divide on fillet.
  2. In a saucepan boil the water, then pour salt, sugar. Add spices, bay leaf, thyme.
  3. When the brine will cool, pour them the fish with a chicken greens and lemon juice.
  4. Cover the capacitance with a lid, put in a cold place.

You can try a delicacy already in ten or twelve hours.

Fish Keta with Vodka - Severed Ambassador: Recipe

Ingredients :

  • Carcasters Fish Keta - 975 g
  • Salt - 35 g
  • Sugar - 25 g
  • Vodka - 25 ml
  • Greens - 25 g

Celebrate Ambassador of Red Fish

Cooking :

  1. Separate fish meat from bones, get rid of fins and divide it into two filters.
  2. Green grind the knife. Then mix dill with sugar, salt. In the resulting Cashitz pour vodka.
  3. Lubricate the shade fillet composition, which turned out as a result of mixing salts, greenery, vodka, etc.
  4. Place the fish in the glass dishes and close the lid. Displays the product to the fridge.

Already after 72 hours, Keta will be ready for use. Gourmets believe that the fish salted is thus the most delicious.

Video: How to do Ketu delicious?

A source: https://heaclub.ru/kak-mozhno-doma-posolit-ketu-sovety-po-vyboru-sovty-pravila-zolsolki-recepty-kety-suhoj-zasolki-i-v-rassole-kak-zasolit-ketu-bystro.

Как засолить кету в домашних условиях

As a rule, salted fish is an integral attribute of the festive table. Especially festive it will look if the salty ket will be present on the table. Unfortunately, very often, acquired in the trading point, salted fish does not meet the required taste characteristics. Yes, and there is such a fish a lot of money. In this regard, many housewives began to salt fish themselves and the ket is not an exception. Sawn the Ketu at home this process does not take a long time, like the means. Moreover, the fish need not much, so the housewives are investing all their skills in this process. In addition, it is possible to experiment with recipes, as their huge amount.

In this case, much depends on the culinary preferences of the housewife and the members of her family. After all, there is no taste and color of comrades: someone prefers sharp seasonings, and someone prefers the classic salting, without adding various spices. Therefore, the main advantage of home salting is that you can cook the product to your taste. In addition, it turns out much more economical financial plan.

Right choices for salting

Right choices for salting

The quality of the final product depends on the correct choice of ketches, therefore, this stage should be taken to a serious responsibility. When choosing should be guided by some rules:

  • It is better to buy live fish or frozen. In this case, there are all chances to purchase a fresh product.
  • Frozen Keta must comply with such criteria: to have a uniform painting, on the surface of the fish should not be ice crust or snow, the carcass of the fish should not have traces of mechanical damage. In addition, the fish should not contain extraneous flavors, and the gills should not have a dark shade.
  • Only one-piece, not parched fish carcasses are purchased. The treated fish is not suitable for home salting, as the fish turns dry, which will not match the desired result.

With a home salting, it is necessary to take into account the fact that not every spice is combined with fish, both with river and marine. At the same time, there are spices, which should not be added to the fish at all. The main thing is not to score the taste of fish, although the presence of the seasoning should be felt.

Spices that are flawlessly suitable for salting knakes

Специи

For the fish really turned out to be delicious, only those spices should be added that strengthen the taste of fish. Such seasonings are:

  • pepper fragrant (peas);
  • laurel;
  • Large salt for salting. The use of a large salt does not allow to reduce the fish;
  • Sugar for salting, preferably beet. Dried parsley;
  • coriander;
  • caraway;
  • nutmeg;
  • Mustard (seeds).

These are the main ingredients that will provide a fish with a necessary, subtle and attractive taste.

Capture recipes at home

Simple and delicious way to sleep ketu

Simple and delicious way to sleep ketu

Although technology and simple, but it turns out a sufficiently delicious finished product.

To do this, you need to take:

  • 1 kg of fish (kats);
  • 2 tbsp. l. coarse salt;
  • 2 tbsp. l. beet sugar;
  • Bay leaf - 1 sheet;
  • Onions - 1 pc.;
  • Black pepper is fragrant - 3 peas.

Further actions:

Fish carcass is cleaned and removed, after which it is cut into fragments, 1 cm thick. In a separate container, salt and sugar are mixed and well stirled. In this mass generously cutting pieces of fish. After that, they are tightly stacked in the dishes, with a capacity of 1 l, layers. In the intervalmark layers lay the bay leaf (crushed) and fragrant pepper. The filled bank is covered with a towel and moves 6 hours in a cold place, after which the fillet gets from the can and is washed with pure tap water. Then the pieces again fit into the can also layers, but arrow rings are laid between the layers. After this operation, laid in the container, the fish is sent to the refrigerator for 1 hour. After this time, the product can be eaten.

Quick Soldering Soldering Technology - Readiness in 30 minutes

Быстрая технология засолки кеты

What is needed for this:

  • 1 kg of kaces or other red fish;
  • Salt - 2 tbsp. spoons;
  • Sugar - 2 tbsp. spoons;
  • ½ part of lemon;
  • Bay leaf - 1 pc;
  • Easy pepper - 5-6 pcs. Peels.

Cooking method:

The ketch meat is separated from the bones and is washed. Cut into parts, 4-6 mm thick and put in deep container. Cut the pieces in the mass consisting of salts and sugar. A bay leaf and fragrant pepper is added to this mass, and the juice of the lemon is squeezed over. After that, again diligently pull out pieces of fish. Fish is left at room temperature for half an hour. After this period, pieces of fish are eliminated from excess salts and seasonings, after which this yummy can be offered to guests.

How to sleep ketu with mustard

How to sleep ketu with mustard

Adding mustard to the main composition of the ingredients allows you to get a very interesting taste.

It will take:

  • 1 kg of broken and planned knakes;
  • Large salt - 2 tbsp. spoons;
  • Sugar - 2 tbsp. spoons;
  • Mustard seeds - 2 tbsp. spoons;
  • water - 1 l;
  • Bay sheet - 2 pcs.;
  • fragrant pepper - 6 pcs.;

How to cook:

In the dishes add all the seasonings, except for mustard and pour water. Put on fire and boil. As soon as marinade boils, the fire turns off, and the mixture is allowed to cool to an acceptable temperature. And only then, the cerebral grains are added to the cooled marinade. Instead of grains, you can use dry mustard. Fish is cut into pieces, thick up to 2 cm. Fish pieces fit into the bank arbitrarily. In conclusion, the fish is filled with mustard marinade and put in a cold place. And after 3 hours, the fish can be consumed.

Keta spicy ambulance

Keta spicy ambulance

Quite often use similar recipes due to the special taste of the finished product.

To do this, you need to prepare:

  • Ketu - 1 carcass;
  • Salt - 1.5 tbsp. l;
  • Sugar - 1 tbsp. l;
  • Lavar leaf - 2 pcs.;
  • Carnation - 5 inflorescences;
  • garlic - 3 teeth;
  • Olive oil - 1 tbsp. l.

Cooking technology:

Carcass to gut and separate meat from bones. Fillet is cut into large pieces and rubbed the composition of salt and sugar. There should be a lot of salt on the fish. Garlic teeth are crushed into smaller fragments and they say the ketch meat. After that, the knight fillets fit into the sudine. From above on the fish meat, the carnation, bay leaf and fragrant pepper are stacked. After that, fillet is poured by olive oil. A plate of smaller size is taken than the sudine (pan) and the fish is covered, after which the cargo consisting of 3 liter cans with water is placed on the plate. As a result, there will be 3 kg cargo, which is quite enough. In such a state, the fish marina for 1 hour. After that, a plate with a cargo is cleaned, and the fish is covered with an ordinary lid and is installed in a cold place for another 60 minutes. After this time, the product is served to the table.

Keta in brine

Keta in brine

Another, very interesting way to prepare very tasty fish.

What does that require:

  • Fish (ket) - 1 kg;
  • water is clean - 1 l;
  • Salt large - 2 tbsp. l;
  • Sugar - 1.5 tbsp. l;
  • Parsley and dill - 1 beam;
  • 2 pcs. laurel sheets;
  • 5 peas of fragrant pepper;
  • Dry Tmin - 1/2 h. l;
  • Paul lemon.

Slashing technology:

1 liter of water is poured into the pan and is brought to a boil. All seasonings and spices are poured into boiling water. As soon as the brine boils, turn off the fire and allow it to cool to room temperature. In the cooked (glass), the containers are stacked by pieces of fish and sprinkled on top of chopped greens (parsley and dill). Pour fish brine, and from above put lemon rings. Then, the fish in the marinade is cleaned in a cool place for one hour. After one hour, lemon slices are removed from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be applied to the table.

Dry Soldering Soldering Technology

Dry Soldering Soldering Technology

This method is extremely simple and does not require special ingredients.

For this technology, salting will need:

  • Fish carcass;
  • 2 tbsp. spoons of salt;
  • 1 tbsp. spoon sugar.

Fish separated and rolling, after which it is thoroughly rinsed. Cut the fish on the back of two parts. Each part should be graspted by the composition of sugar and a large salt. Two halves of fish put in the ass and cover with a dry towel. The fish laid so that the skin is from below and on top of the fish. After that, Keta is placed in the refrigerator for three days. Before serving fish, it is purified from excess salts and sugar and cut into flat parts.

Keta in marinade

Keta in marinade

A similar recipe is distinguished by its unique composition, which allows you to get a product with excellent flavoring characteristics.

To do this, you need to prepare:

  • 1 kg of red fish (kats);
  • 1 lemon or 1 tbsp. spoon of vinegar;
  • 2 tbsp. spoons of large stone salt;
  • 2 tbsp. Sugar spoons;
  • garlic 2 teeth;
  • onion 3 pcs;
  • 0.5 glasses of water;
  • horseradish (root) - 30 g;
  • Olive oil - 2 tbsp. spoons.

How to cook

Keta is cleaned, with the removal of the head, tail and fins, after which it is cut to the same pieces, 1.5-2 cm thick. A pan or bank is taken, where the pieces of fish are folded. In a separate container, water is mixed and the remaining components of the recipe. The onion is cut by rings, and garlic in large fragments. Fuck is crushed on the grater. The result is a mixture, which fills the fish. From above of the marinade, the juice of 0.5 of the lemon is squeezed or vinegar is poured. The product flooded with marinade is placed in the fridge for a couple of days. After this time, the fish can be consumed.

Useful advice

советы

  • For a better separation of fillets from bones, the fish is seed from the ridge.
  • If the fish is too saved, then this is not a problem. It can be placed in the water for a couple of hours, after which you have to dry.
  • Better spices do not report than shifting. Otherwise, the natural taste of the fish (kats) is lost.

As can be seen, the process of independent salting of fish is not distinguished by complexity and is available to any wishing housewife.

Новости

Добавить комментарий