How to pickle salmon bellies ?
Miscellaneous / / August 12, 2017
- bellies Salmon
- Large salt
- sugar, bay leaf
- mixture of peppers
- Lemon juice
bellies may remain after cooking whole fish orYou can buy them in bulk at the store.In any case, a good housewife should know how to salt salmon bellies and please their home this sweet delicacy.The first thing to cut the fins on the belly, and then put the pieces of meat in cold water.soaking time - 30 minutes.The fish should stand in a cool place in the water - so it of excess protein is removed.
After soaking fairly easily with a knife, you can separate the meat from the skin, this, little or no effort, you need to hold a knife from the narrowest to the widest point of the abdomen.Thereafter, they should be cut to pieces of portioned.Tanks for salting perfectly serve as a regular glass jar or plastic container with a lid.The mixture for salting is made from sugar, coarse salt, finely crumbled bay leaf and various types of pepper.
Lovers of this delicious and very useful
enough to know how to cut salmon so that subsequently remained opportunity pickle tasty and fat bellies.Thus, each piece should be wide side to dip in a saucer with a mixture of salt and spices.Do not be afraid to take the excess salt, the very small fish "will" just as long as necessary.Salted slices of dense rows stacked in a suitable container for salting.
To make the abdomen slightly sour enough to squeeze a little lemon juice on top of the stacked pieces.Now you need to close the abdomens cellophane, set on top of the press and to send it all for a day in the refrigerator.Knowing the secrets of how to pickle, or fry the salmon in the pan, you can always give pleasure to his family, and prepare their own hands this useful product.By drinking salt bryushek should remember that the extra fat they do not require.It is best to apply them on the table with potatoes or even with bread.