The best recipes for salting bream at home
Surely, every fisherman knows how to salt bream. Any of them will say that this process is simple, it does not take much time and effort, it does not involve hard-to-find products or special equipment. But the result is simply amazing and to the liking of everyone, without exception. Well, if you do not know how to salt bream at home, then we will offer you some simple recipes. Read how to salt a herring!
Salting for drying
Before cooking, fish should be carefully prepared. To do this, rinse the bream under running water and gut it by cutting the abdomen and carefully removing the internal organs, gills.
You can also salt the fish intact. However, gutted bream is salted much faster, and the likelihood that it will deteriorate is very small. Salting bream at home without gutting is relevant only if caviar is available. It is with her that the taste of fish becomes rich and unforgettable..
So, get a deep saucepan, bowl, plate, or wooden box. Pour salt at the bottom. The layer should be about 1 cm thick. Place the previously gutted and dried bream on top, belly up. Arrange the fish in a row and sprinkle generously with salt again on top. Then the next row and salt again. And so on until the fish runs out. The top layer should be generously covered with salt..
Place the lid on top and put the oppression on it. Put the container with fish in a cool time for 7-10 days.
If the back is stiff, then this indicates that the fish is well salted..
At the end of the specified time, the carcasses should be thoroughly rinsed from salt and left in a bowl with water for 2 hours to remove excess salt. Now the bream can be hung to dry in a dry, ventilated area. Cooking time – 7-10 days.
If you are interested in the question of how to salt large bream at home, then the cooking process is practically no different from the previous one. The fish should be gutted, washed, dried and rubbed generously with salt. Now take a bowl, put salt on the bottom and put the fish.
For salting bream, you need to take only live fish.
Be sure to completely cover it with salt. Press down and leave in a cool place for 6 days. Then soak the bream in running water for 2-3 hours. Then repeat the procedure. It takes 7-10 days to dry large bream.
How to salt bream using the wet method?
This method is characterized by the fact that at the final stage of cooking the fish does not need to be dried (therefore, this method of salting is also relevant in winter). This means that it can be consumed after the end of the salting process..
Select small fish before cooking. Gut, rinse well. Take a deep container where you will lay out the fish in layers. Each of them is generously sprinkled with salt. To improve the taste, you can add a little red pepper, bay leaf and coriander.
Cover the fish container with a lid, put oppression on top. Store the bream in a cool place for a week. After that, rinse the carcasses thoroughly under running water (until the water in the bowl becomes transparent).
The salting process is not over yet. The fish must be dried and hung in a dry place for several hours. That’s it, bream is ready to eat.
Salting for curing
If you do not know how to pickle bream for drying, here is a simple recipe for you. For cooking, you will need to prepare:
- fresh unfrozen bream.
If the fish has just been caught, then it must be soaked in a bowl of water for several hours to remove mucus from the surface..
Now gut the fish and rinse thoroughly under running water. Dry the carcasses and rub them with salt (preferably coarse).
If the bream weighs more than 1 kg, then before salting it, you must first cut off the head from it and pierce the abdomen with a knife.
Now take a deep container, cover the bottom with salt (layer – 1 cm). Then place the belly on top of the carcass. Sprinkle with salt again.
Next, cover the container with the bream with gauze and place in a cool place for salting for 12 hours. After that, turn it over, cover it with a lid on top and put the oppression. Keep the fish in a cool place for at least 3 days. Be sure to turn it over every 12 hours (otherwise, it will go bad).
After the specified time has elapsed, rinse the fish thoroughly, dry and hang. Be sure to leave a distance between the carcasses. If the fish is salted in the summertime, cover it with gauze. Bream should be dried for at least 3 weeks. If the fish is large – 4 weeks. When the bream is ready, it will take on a pleasant amber color..
Salting bream for smoking
Many people ask how to salt bream for smoking? There are several ways to cook fish. We will consider the most popular and simple.
Gut the fish, rinse it.
If the bream is large, remove the head and make cuts on the sides. Now rub each carcass with coarse salt, including the inside.
The processed fish is folded into a deep container (tails and heads should alternate).
Cover the top with a lid and put the oppression. Salting time 12-16 hours – depending on the size of the fish.
Here’s another way to salt smoked bream. It will require:
- Bay leaf;
- Red pepper.
Gutted fish should be filled with brine. To do this, pour water into a saucepan and dilute salt in it (80 grams per 1 liter of water). Add some pepper, 2 bay leaves. Pour the bream with brine, cover and leave to brine for 7-12 hours – depending on the size of the carcasses.
After that, soak the fish in running water (30 minutes), dry it and smoke it for health..
How to pickle bream caviar at home?
So, prepare the following foods:
- Caviar of one large bream.
- Sunflower oil – 4 tbsp l.
Butcher the fish by cutting the belly and very carefully, without damaging the gallbladder, remove the eggs. Free it from the film by placing it in water and kneading it well with a spoon or fork. Repeat the procedure several times. After that, put the caviar in a bowl, add salt.
Take a mixer and start whisking at a low speed. Continue this process until a white foam forms. Now add the butter and whisk again..
Sterilize the jars, lay out the caviar, pour with oil so that it covers the caviar (5 mm). Store in a cool place for 7 days.
We hope that you will no longer have the question of how to salt bream. Bon Appetit!
Read also the article: how to salt lard properly?