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Scandinavian technology for quick salting of salmon at home, where vodka is the basis of the marinade. Instead of salmon, you can take other red fish: trout, salmon, sturgeon, pink salmon, chum salmon, etc. We will consider a universal marinade recipe, the spices of which are combined with any red fish, but their composition, if desired, can be supplemented with your own version. The result is a soft, but not falling apart lightly salted fish fillet with a delicate taste. The active part of the preparation will take 25-30 minutes, the salting process itself will take 8-10 hours.
Why do you need vodka when salting fish
Vodka performs several functions at once: it enhances the taste of the fillet, preserves the shape and color of the fish, and also kills pathogenic microorganisms inside the pulp, disinfecting red fish.
Instead of vodka, you can use diluted up to 40% ethyl alcohol. Poorly cleaned moonshine is not suitable, because it gives a fusel flavor. Cognac and whiskey for pickling salmon is also not the best option because of the characteristic oak notes. Aged alcohol is sometimes used to marinate salmon and trout, but even here the tannic flavor is not for everyone. Another more or less neutral spirit is gin, however, light notes of juniper will appear in the finished fillet.
Due to a small amount and proper salting, vodka is not felt in the aroma and taste of red fish. The dish is considered non-alcoholic.
How to choose red fish for salting
Fresh (preferably) or frozen red fish (thaw before cooking) will do. Fish with a normal shelf life smell of the sea and mud, moist scales without cracks, eyes are bulging and clean, and gills are red, pink or red-burgundy (typical for sturgeon fish).
Brittle scales, a dry and slightly bent tail near the tip, cloudy eyes, gray gills and the smell of ammonia indicate long-term storage and possible deterioration of the fish. Even the appearance of one of these signs should be alarming.
Additional Ingredients
In order to feel the taste of the fish well, seasonings and spices are not added in the classic salting recipe. Enough salt and sugar.
Of the spices, in addition to ground black pepper, fennel seeds and allspice peas are often used. Before adding to the marinade, peas and seasoning seeds must be mixed, then ground in a coffee grinder or mortar.
Olive oil helps soak the fish and makes the fillet juicier. The introduction of chopped greens is also an amateur. You can put a few sprigs of dill at the bottom of the pickling container.
Salted salmon recipe with vodka
Ingredients:
- red fish (salmon, trout, salmon) – 0,5 kg;
- vodka – 50 ml;
- salt – 2 tablespoons;
- sugar – 1,5 tablespoons;
- olive oil – 1 teaspoon;
- pepper, fennel, other seasonings and spices – to taste;
- greens (dill, parsley, cilantro) – to taste.
Preparation
1. Clean fresh fish, remove head, tail, fins and scales. Do not remove skin. Rinse the carcass under running water, then pat dry with paper towels. Cut out fatty parts, they do not absorb salt well.
2. Use tweezers or a sharp knife to remove the intercostal bones. Divide the fillet into several paired parts (can be in half), convenient for salting.
3. Mix salt, sugar, chopped seasonings and spices.
4. Brush red fish fillets with olive oil, then rub with a mixture of salt, pepper and spices. Sprinkle with chopped herbs.
5. Pour 25 ml of vodka into the bottom of a glass or enamel container for pickling, you can throw a couple of sprigs of dill. Lay half of the fish skin side down. Then add the remaining fillet skin side up.
The soft parts of the different parts should be in contact with each other, and the skin will protect the fillet from excessive influence of alcohol and weathering.
6. Pour in the remaining vodka (25 ml). It is advisable to put a small load on top, then tightly close the container with a lid or wrap it with cling film to protect the fish from air access.
7. Leave salted salmon (trout, salmon) for 8-10 hours in a dark place at room temperature. Then transfer to the refrigerator. The dish is ready.
The shelf life of salted red fish in the refrigerator is up to 20 days, while it is important that the fillet does not come into contact with air.
