How to pickle pink salmon at home - 21 cooking recipes

To deliciously pickle pink salmon at home, you don’t have to go far. Just look at this category to find the most suitable recipe with step-by-step photos and cook it with pleasure!

How to pickle pink salmon at home

If salted pink salmon (and any commercial red fish in general) is present on the table, this makes the feast more impressive. In the store, such fish costs a lot, so salting pink salmon at home will not only be tastier, but also cheaper. If you are planning to do this for the first time, there is no need to worry - the main thing is to follow the instructions in the recipe. But first, take a few simple tips into account.

Firstly, the fish should be as fresh as possible. If you buy fillets or parts without heads, it will be difficult to understand how fresh the product is without breaking the packaging. It is better to focus on whole fish. It should not be soft, but elastic, with intact skin. And her eyes should not be cloudy, and there should be no unpleasant odor!

Secondly, do not rush to shove frozen fish into the microwave. If it is too frozen, leave it overnight on the bottom shelf of the refrigerator, and bring it to the desired condition at room temperature in the morning. Don’t overdo it, however, because you need to cut the carcass into very thin slices. And for this, the fish must be slightly frozen.

Thirdly, you need to salt pink salmon in a glass or enamel container. And for this you need table salt, coarse.

Fourthly, it is advisable to eat ready-salted pink salmon no later than five days after preparation. And store in the refrigerator.

Otherwise, a good recipe for salting pink salmon at home with step-by-step photos and videos will help you cope with the process. Here you will find one in one click)) It is necessary to take into account that the cooking technology can differ greatly not only in the range of products, but also in the methods of processing the fish.