How to salt coho salmon at home

Red fish is used for making rolls and sushi. In European countries they prefer baked coho salmon in various sauces. In our country, seafood is often salted. To begin such manipulations, it is necessary to observe all the nuances of cooking fish, otherwise it will not be possible to avoid damage to the delicacy.

The choice of coho salting

1. When buying red fish in a store or on the market, it is worth noting some features of the choice of seafood. Pay attention to the scales, it should shine and be one with the carcass.
2. When choosing ready-made packaged fish in supermarkets, make sure that the fish lies on crushed ice. With a little effort, press your finger on the body of the carcass, if when pressed it takes on its original shape (no deepening remains), this indicator indicates the freshness of the fish.
3. Irregularities, blood spots and smudges indicate poor product quality. Feel free to feel the fresh fillet, it should be moist, a little slippery, but not sticky. When choosing a whole fish, pay attention to the eyes, they should not be cloudy.
4. Choose coho salmon that has been frozen in a quick way. Always look at the production date. The presence of heterogeneous ice on the meat indicates repeated freezing.

Cutting fish on filet

1. Before cutting whole fish, thaw it at room temperature. Do not try to use warm water or a microwave. It is allowed to put the carcass in a container with melt liquid.
2. After that, wash the fish and open its belly. If the product has been previously cut, this feature will facilitate the process of evisceration. Get the insides, rinse the fish thoroughly, paying special attention to the area of ​​the vertebra. Get rid of the browning.
3. When cutting carcasses, use exceptionally sharp knives. The preparation process will be much easier, the flesh will be easily cut, the pieces will be beautifully shaped. Chop off the head and fins of the fish.
4. Then trim the edges of the abdomen along the lower fin. Do not rush to throw away, along with them and the head you can cook the ear. In the end, you get two equal sirloin pieces. Use the tongs and remove all the bones.

Recipe number 1. Classic salting

• coho salmon fillet - 2.5 kg.
• table salt - 50 gr.
• granulated sugar - 25 gr.

1. Mix bulk products in a container convenient for you. Chop the prepared fillet into pieces. Wipe with a cotton cloth.
2. Roll the fish on both sides. Place in a suitable container, cover with dense gauze for 7 hours at room temperature.
3. After the set time has elapsed, place the fish for 6 hours in the refrigerator. The salinity of the fish is determined by the time of insisting. If you set a delicacy in the evening, by the morning the degree of salting will be minimal.
4. Do not stand the fillet for too long (more than 20 hours). Otherwise, it will become excessively salty.

Recipe number 2. Salting coho salmon with orange zest

• coho salmon steaks - 3 kg.
• sugar - 35 gr.
• edible salt - 70 gr.
• orange peel - 200 gr.
• fresh dill - 15 gr.
• filtered water - 100 ml.

1. Remove the zest from the orange, chop in a blender. Add the peel and dill to the salting mixture. Pour in purified water, mix the composition. Apply brine to the fish as described in the classic recipe.
2. With the advent of a new day, try seafood.If the salinity does not suit you, and the meat is not pale, leave it for another 10 hours. When you satisfy your taste buds, drain the brine.
3. Rinse pieces of meat under running water, remove excess moisture with a paper towel. Then cut the delicacy into thin plates, serve. Part of the uneaten fish fill with vegetable oil, put in the refrigerator.
4. If in the next week you did not manage to eat all the fish, you can immediately cut it in a way convenient for you and place it in the freezer for long-term storage. Finely chopped seafood will not lose its taste in this condition.

Recipe number 3. Salted fish in brine

• bay leaf - 5 pcs.
• coriander - 5 gr.
• coho salmon - 900 gr.
• peppercorns - 15 pcs.
• filtered water - 600 ml.
• table salt - 55 gr.
• granulated sugar - 25 gr.

1. In a small enameled container with boiling water, mix salt, sugar and spices.
2. Place the prepared washed fillet in a deep container, fill the seafood with warm brine.
3. When the composition has completely cooled, send it to the refrigerator for 20-24 hours.

Recipe number 4. Salted fish in olive oil

1. Place the prepared fillet in a glass container, treating each piece with salt and sugar in a 2: 1 ratio. Place fish-filled containers in the refrigerator for 24 hours.
2. Peel onions, chop rings (6 medium onions per 2-3 kg. Seafood). Add to the fish and mix, fill the container with olive oil so that it covers the delicacy. Put in the refrigerator for another day.

Recipe number 5. Kamchatka coho salmon

1. Cut coho salmon into fillet pieces, get rid of bones. Prepare a 3: 1 mixture of salt and sugar. At your discretion, you can add allspice.
2. Roll and grate seafood with a loose composition. Place the fish on top of each other with their skin down in a glass container. The use of metal dishes for salting is not allowed.
3. Pour some vegetable oil and lemon juice into each gourmet container. Pour dill (you can dried). Close the jars with lids and leave for about 50 minutes at room temperature.
4. After the set time has passed, send the seafood to the refrigerator for 20-25 hours. In case there are a lot of fish, put the leftovers in the freezer.

Recipe number 6. Scandinavian salmon coho salmon

This recipe differs from the rest in the complexity of the preparation. Thanks to the alcoholic drink, which is part of the dish, the fish gains a refined taste after 35 hours.

• crushed sea salt - 70 gr.
• dried dill - 17 gr.
• coho salmon fillet - 1.8 kg.
• peppercorns - 7 pcs.
• vodka - 70 ml.
• cane sugar - 60 g.
• coriander - 9 gr.
• ground black pepper - 8 gr.
• seasoning to taste

1. Rinse the carcass under running, cool water, and dry with a cotton towel. Chop off the head and fins. Separate the carcass from the fish skin.
2. Halve the seafood, getting two equal sirloin pieces. Remove all bones. Do not rush to throw away the skin. Pour vodka into a small container.
3. Send the prepared fillet to a food container, add alcohol, roll each piece in spices on both sides. Then sprinkle with dill.
4. Lay the fish in layers and wrap it with skin. For density, wrap the resulting product with plastic wrap. Place in a refrigerator for 35–45 hours.
5. After a specified time, chop the seafood into pieces, store in a glass container with a lid for no more than 6-8 days.

Basic rules for salting coho salmon

1. Cut fish according to all the rules described.
2. Salting is prepared strictly according to the recommended proportions.
3. Choose fragrant spices exclusively to your taste.
4. Decide what degree of salinity you like most fish. Based on this, derive the perfect recipe for yourself.
5. Do not pickle fish in vinegar of any kind or citrus juices.This method is completely unlike a classic pickle.

How to store salted seafood

1. If salting of fish occurs at home, and the peel is then removed, it is recommended to store the delicacy in an oil-filled container with a tightly closed lid for no more than 35 days.
2. Lightly salted seafood is soaked in apple cider vinegar and wrapped in a cotton towel. Then the carcass is placed in a plastic bag, tightly corked and sent to the refrigerator. Shelf life in this way is 12 days.

Follow recommended recipes and proportions. Thus, you can easily cook coho salmon to your taste. Try pickling fish according to a classic or Scandinavian recipe. Consider the technology with the addition of orange zest, olive oil, vodka or brine. For large amounts of pickling, place part of the delicacy in the freezer for long-term storage.

Video: how to quickly and tasty salted coho salmon fish