How to pickle red fish?

Red fish at all times was an excellent delicacy for any festive table. Of course, the fish should be well salted and nicely served. Everyone knows that the best is done by own hands, that's why we'll talk about salting red fish today. What is necessary for proper salting of fish?
First you need to buy fish. When pickling delicious, you will get such species as salmon, keta, char and trout. Fish pick picky, make sure that it was as fresh as possible. It should be divided into whole phyllops - so it looks more aesthetically. Also, remove the skin from it, since after pickling it will be difficult to remove.

To salivate the red fish you need : citric acid, salt, sugar, vodka and, of course, one kilogram of fresh trout (you can use another red fish, but this recipe makes this fish more tasty).

Preparation . First you need to get rid of bones and skin, several times thoroughly wash the fish. Next, the fillet should be cut into small slices, if the fish was frozen, then it should be thawed to a light frost. When chopping fish, place them in a tray. In this case, a deep, preferably rectangular or square vessel is suitable. After the first layer of fillet is laid, it must be sprinkled with all the available ingredients, and sprinkled with vodka and lemon juice. After stacking each layer, repeat this operation.

When laying the fish in a container is completely completed, you need to tighten it with food film, but do not forget to pierce the holes in it, otherwise the fish will suffocate. Within 5 hours, the fillet should stand at room temperature (this is necessary for the fish to start the juice), after which the fish should be taken to the refrigerator for about 3-4 days. Periodically, two or three times a day, you need to get it and water it with juice, which will be collected at the bottom of the tray. After the juice is fully absorbed by the fish, it can be obtained and placed in a dry container or wrapped in paper.

Other ways of picking red fish
There are still many ways of pickling red fish, with different kinds of ingredients and actions. Here are a few more of them.

The first method presented is similar to the previous one, but has an entirely different composition of ingredients:

2-3 tablespoons of vegetable oil, 3 tablespoons of sugar, 2 teaspoons of lemon peel, 1/3 cup of vinegar essence, one glass of water.

This amount of ingredients is calculated per 1 kg of fillets. As in the previous recipe, the fish must be cut and put into pieces in a container, preferably add onion (cut into rings) between layers, and add chopped garlic and horseradish, then pour the marinade from the above ingredients and leave in a refrigerator for several days.

There is an even simpler way with which you can salivate the red fish. This method uses vegetable oil and salt , nothing else is needed. As in the previous descriptions of recipes, you need to cut the fish into slices, but not more than 0.5 cm in thickness, pour oil (in proportion to a kilogram: about half a cup), and add 3 teaspoons of salt.

Not everyone likes to mess with the "wet" types of salting, so here's another way to pick up the red fish "dry". You do not have to use marinade, but you need to take each piece and carefully wipe it with salt, then fold it together and wrap it with either a clean cloth or paper for a few days and leave it in the refrigerator, preferably in the tray, since the fillet can give juice.

Now, knowing several ways of pickling red fish, you can easily surprise friends or relatives. Salted red fish fillet is perfectly combined with different salads, it fits in sandwiches to champagne and wines, and also it will not look lonely on the festive table in the form of a delicacy.