Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

How to salt sockeye salmon

It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.

The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.

In the process of salting, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare the fish for salting, you will need a tool:

• Culinary scissors.
• Sharp carving knife.
• Salting dishes.
• Oppression.
• Salting mix.

When salting fish, you should follow certain rules:

1. Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
2. Salting dishes. It should be glass or plastic dishes, but not metal.
3. It is better to remove fins with scissors.
4. The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
5. As a load, you can use a three-liter jar of water or a plastic bottle.

The duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.

How to salt sockeye salmon deliciously - delicious recipes

There aren't many good recipes. Most of them correspond to the salting process of others salmon species fish. But you can also meet exclusive recipes which are characterized by unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.

Fast Food Recipe

For this you need to prepare:

• 1 kg of sockeye salmon.
• 2 tbsp. spoons of salt.
• 1 st. a spoonful of sugar.
• Spices.

How to prepare:

1. The fish is butchered and cut into acceptable pieces.
2. Pieces of fish are laid out in cooked dishes.
3. A mixture of salt, sugar and spices is also sent here.
4. The fish is gently mixed in this composition.
5. Fish meat is put under oppression for 4 hours.
6. You can eat it after 4 hours.

Sockeye salmon in brine

What products are needed for this:

• 1 kg salmon fillet.
• Up to 9 tablespoons of salt.
• 1 liter of water.
• 200 ml sunflower oil.

Cooking method:

1. Take the carcass of the fish and butcher until you get a fillet.
2. The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
3. The mixture warms up, but not much. It may be warm, but not hot.
4. Sockeye salmon fillet lies in the brine, for about half an hour.
5. After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
6. Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry salting

This method can also be called fast and affordable. It is enough to prepare the following ingredients:

• Sockeye salmon - 1 kg.
• Salt - 4 tbsp. spoons.
• Sugar - 2 teaspoons.
• Black pepper - 1 teaspoon (optional).

How to cook:

1. The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
2. Take a paper towel and remove excess moisture.
3. Salt, sugar and pepper are taken, after which they are mixed.
4. Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
5. Somewhere, in a day, not earlier, it is believed that the fish is already cooked.

Required Ingredients:

• Sockeye salmon - 2 kg.
• 1 st. a spoonful of salt.
• 1 bulb.
• 2 lemons.
• Allspice (to taste).

Cooking technology:

1. Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
2. Juice is extracted from a lemon.
3. Onions are cut into rings or chopped.
4. Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
5. The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
6. A day later, the fish is ready to eat.

Nerka is tender fish, which is prepared using certain rules. For example:

• For salting, it is not recommended to use salt of the "Extra" type.
• Enamelware must be intact, without cracks or chips.
• It is not recommended to add vodka to the product, as this makes the fish tough.
• After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads, when required. healthy eating. This is especially true in conditions when you need to get rid of excess weight.

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• pink salmon fresh or freshly frozen - 1 pc.;
• a large sharp knife;
• small thin knife;
• fish tweezers (if any)

How to fillet pink salmon

Before cutting the fish, the carcass must be completely thawed (if it was previously frozen). The least damage to the taste, color and texture of pink salmon is caused by slow defrosting when low temperatures- in the main compartment of the refrigerator. To do this, the carcass must be transferred from the freezer to the refrigerator 8-12 hours before the start of cutting.

The second fastest way to defrost is at room temperature. After 3-4 hours, pink salmon can be cut.

Most fast option- defrosting in cold water with added salt. However, the fish flesh can become too soft and lose its shape a little.

Wash thawed salmon well and dry with paper towels. If you plan to cook fillets without skin, then it is not necessary to clean the scales. To prepare the flesh of pink salmon with skin, it is better to remove the scales already at this stage of cutting. This can be done with a special tool or a regular kitchen knife.

Take a large sharp knife and make a shallow incision in the center of the abdomen, starting from the tail and gradually moving towards the head. Cut carefully so as not to pierce the gallbladder. If the bile nevertheless leaked out, quickly rinse the internal cavity of the fish with salted water.

Take out all the insides, leave the caviar or milk, and discard the rest. Rinse the fish again inside and out, dry with napkins.

Cut off the head, tail and fins. These parts of the carcass can be used for cooking fish broths and other dishes based on them.

With a small thin knife, pry off the costal bones at the head of the fish, separate them from the fillet, moving the knife deep into the ridge.

Gradually release the pink salmon fillet from the ribs on one side, reaching the tail.

Open the carcass like a book. Using a large knife, cut off half of the fillet along the ridge. According to the above algorithm, separate the bones and the backbone from the second fillet.

Remove the remaining bones with tweezers or with your fingertips.

Remove the skin by prying it in the widest part of the fillet. If in some places the skin will not be removed in a continuous sheet (like a stocking), cut it with a small knife.

Despite the fact that ready-made fillets can be bought at any store, many housewives prefer to buy whole pink salmon, fresh or frozen, and cut it on their own to cook a huge variety of dishes. such a carcass is simple if you use a few basic tricks.

Cutting process

Of course, you can buy a ready-made fillet and do not suffer, only it costs an order of magnitude more expensive than a whole carcass, and you can cook a very tasty fish soup from the head, tail and fins.

What tools will be needed?

For cutting, the following tools are needed:

• Cutting board
• sharp knife
• Grater
• Peeler knife
• Disposable bags

Preparing the fish

If pink salmon is frozen, then first you need to put it in a bowl of cold water for several hours. When it has thawed, then wash it thoroughly, removing the mucus. This will keep the fish from slipping out of your hands while cleaning. After that, you need to blot pink salmon a little with a paper towel, removing excess water.

We clean the scales

You can clean it both on the board and in the washbasin. Holding the tail with one hand, with the other, begin to clean off the scales with a knife or grater, as it will be more convenient. You need to move from tail to head on one side, and then turn the fish over and continue on the other. Do everything carefully and slowly so that you do not have to collect scales all over the kitchen surface.

Carefully run the knife along the belly and near the fins. After cleaning, it should be rinsed under running water. Cut out the fins and cut off the head. Open the belly and discard the innards. If there is a black film inside, then it must be removed. Rinse the pink salmon again inside and out.

How to remove a fillet

Carefully pry off the skin with the sharp tip of the knife and begin to slowly pull it together, helping with the tip.

After that, make a deep cut along the spine to the very tip of the tail. Using a knife, cut the fillet from the bones and ribs on one side, and then on the other.

Tricks when cutting pink salmon

• In order not to wash the entire surface of the insides and scales, you can put disposable paper towels or plastic bags under the carcass, and then throw everything away together.
• So that the fish does not slip out of your hands while cleaning the scales, you need to dip your fingers a little in salt.
• When a very slimy carcass is caught, it is worth rubbing it a little with salt and the mucus will come off.
• To make the scales easier to tear off, the fish should be scalded with boiling water.
• When taking out the insides, be careful not to touch the gallbladder, otherwise the fillet will become bitter.
• Be sure to remove the gills so that the ear from the head does not taste bitter.

How to catch more fish?

For 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective ones:

1. Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my site.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Taste qualities and useful properties of pink salmon

Pink salmon is a very valuable breed of fish, because it contains a huge amount of various vitamins, proteins and trace elements that are beneficial to the body. This fish belongs to the salmon family, so its fillet is pinkish-red, and very tasty. But, since it is a little dry, you should not fry or bake in foil, it is better to cook in the oven with different sauces. So the fish will turn out juicy and tender.

Such a fish is considered one of the most useful, since all the substances that are in it help to form the bone tissue of the skeleton. Therefore, pregnant women are often recommended to consume this fish.

It contains omega-3s, which are considered incredibly valuable acids, as they help restore normal sugar levels in the body. It also contains other acids that help the stomach function normally and restore the functioning of the nervous system. Iodine, which is contained in fish, helps the thyroid gland and the brain work, improving memory.

Regular use of this type helps to avoid diseases such as:

• Hypertension
• Asthma
• Allergy
• Diabetes
• Arthritis
• stomach ulcer
• Obesity

vitamins

Pink salmon contains vitamins such as:

trace elements

The usefulness of fish is explained by the fact that it contains such micro and macro elements as:

• Phosphorus
• Calcium
• Magnesium
• Sodium
• Cobalt
• Potassium
• Nickel
• Iron
• Manganese

calories

Like any fish, pink salmon is considered a low-calorie product, so it is often used in diet food. It has no carbohydrates, and the percentage of fat is 40%. Calorie content per 100 g of pure product is 150-170 Kcal.

What dishes can be prepared from pink salmon?

Pink salmon is an incredibly tasty red fish that can be found in any store. Various recipes cooking mass. It is stuffed, stewed, baked, steaks are made from fillet, cooked whole or in pieces. There is a recipe for every taste and occasion.

An incredibly tasty dish is obtained if you bake the carcass with different sauces. As a side dish, you can use potatoes, vegetables or rice. And if the fish is pre-marinated with spices, then the fillet will turn out to be very juicy, tender and will simply melt in your mouth.

How to cut pink salmon?

You can buy ready-made salmon fillets, but a much tastier dish will turn out if you buy a whole fish and cut it yourself.

So, how to properly cut pink salmon.

• Before cutting the carcass, it should be thawed. The easiest way to do this is to simply put the frozen carcass in the refrigerator overnight, where it will slowly thaw. But it is better to cut pink salmon that is not completely thawed - so that the outer part of the carcass is already soft, and inside, near the bones, is still frozen. To do this, it is best to leave the fish to defrost at room temperature for 1.5-2 hours.
• Clean the salmon from scales. To do this, take the fish by the tail and with a knife or a special grater from the tail to the head, clean off the scales. After that, rinse the fish in running water.
• Gut. To do this, cut the belly from the head to the anus and carefully remove the insides, including caviar. With extreme caution, the gallbladder should be removed. If it does break, the inside of the fish will have to be washed with special care. Scrap out the inside of the fish with a knife and rinse under running water.
• Remove gills. This can be done with a knife or pulled out with your fingers. The gills of pink salmon are not prickly, so this is not difficult to do.
• Before carving pink salmon further, you must decide how you will cook it. You can cut into steaks or lengthwise pieces, remove the pulp and make minced meat or fillet.

How to fillet pink salmon:

• cut off the head, tail and fins;
• make an incision along the back line along the entire carcass;
• remove the skin from the carcass - for this, take the edge of the incision from the back, cut it a little and pull towards the abdomen. When half of the skin is removed, turn the carcass over and remove the skin from the second half.
• from the side of the incision, carefully tear the meat from the bones. If the pulp does not separate well, you can use a sharp knife.
• When the flesh is separated from one side, take the ridge and gently pull it along with the bones from the other side of the carcass.
• remove the remaining bones in the fillet.

Your fish is ready for final cooking. We told you how to cut pink salmon.

Pink salmon: how to clean fish

Fish preparation

The scales of pink salmon are not large, but it must be removed, even if you are going to just pickle this delicacy and then cut the meat from the skin into sandwiches. To cook this fish in any form, you will also need to remove the insides from it. Make her out perfect fillet quite possible. Do not be afraid that you will have to cut the purchased pink salmon at home on your own - it is not so difficult. To begin with, if you bought a frozen carcass, you need to properly defrost it. Leave it overnight on the bottom shelf of the refrigerator or, if you are in a hurry, defrost it by leaving it at room temperature for an hour and a half. Rinse the fish before cleaning.

Unlike salmon and trout, pink salmon meat is rather dry, so it is not very suitable for frying or baking in foil. It can be stewed in sour cream or salted for sandwiches.

How to clean pink salmon

Hold the tail of the fish firmly in your left hand and begin to clean the scales, gradually moving from the tail to the head. Clean one side first, then the other side. Do not do it special efforts so that the scales do not scatter in all directions, act carefully. Carefully treat the abdomen and places near the head fins with a knife. Rinse the fish from the scales so that it is convenient to butcher further.

Take a sharp knife and carefully cut out the dorsal and caudal fins, making a deep cut along them with the tip of the knife. Then cut off the head, rinse it from the inside in cold running water, remove the gills by cutting them at the base with kitchen scissors. Cut out the pectoral and head fins, cut off the tail by 3-4 cm. Fold the head, tail and fins separately - this is the future ear.

With a sharp knife, starting from the anus, cut the belly of the fish. Be careful - if you come across a female, there may be eggs inside the abdomen. Open the incision and remove all innards. If you see a black film inside the abdomen, you need to remove it. This can be done by scraping the film with a knife. Rinse the carcass under running water inside and out. Helping yourself with the sharp tip of a knife, remove the skin from the fish.

The shape of the head of the female and male pink salmon is different. In females, the nose is slightly turned up, in males it is more pointed and straight.

Make a deep incision along the spine bones up to the backbone of the fish. Start separating the fillets from the bones. Carefully cut the meat from the ribs with a knife, and then from the spine, first from one side, then from the other side. The resulting fillet can be used for salting or stew it.

Nowadays, pink salmon fillets can be bought at any supermarket, but housewives prefer to cook such a product at home. Firstly, it will cost a little less, and secondly, the hostess will be able to guarantee the quality of the product, which cannot be said about supermarkets. If you buy a carcass of fresh-frozen pink salmon, then after cutting it, you can cook a mass fish dishes. The main thing here is to properly cut the fish. It is also impossible to do without special recommendations if there is no experience.

This process is quite laborious, especially if it is carried out for the first time. When carving pink salmon, do not throw away the head, tail and fins. From them you can cook a delicious and very healthy fish soup.

What tools are needed?

For cutting fish, the following tools are used:

• Kitchen board.
• Pretty sharp knife.
• Grater.
• Peeler knife.
• Disposable packages.

How to prepare fish?

If the fish is freshly frozen, then first of all it should be thawed. In order for the product to be of high quality, this process should not be forced. It can be thawed in the refrigerator or in a bowl of cold water. After that, it must be thoroughly washed to get rid of mucus. In conclusion, it is advisable to blot the carcass with a paper towel, which will remove excess moisture. The carcass prepared in this way will not slip out of the hands.

How to clean from scales?

It can be cleaned immediately in the sink or on a cutting board. With one hand, the fish is held by the tail, and with the other, the scales are removed with a knife or grater: as it is more convenient for anyone.

The scales are peeled off in the direction from the tail to the head. This operation is carried out from two sides. Work should be done carefully and slowly so that you do not have to collect scales throughout the kitchen.

The fish gets rid of scales from all sides, including on the belly and in the fin area. Upon completion of cleaning, pink salmon should be washed under running water. Then the head, tail and fins are cut off from the fish. After that, the fish is gutted and the entrails are removed. The black film is also removed, if it is there. In conclusion, the fish is again thoroughly washed both inside and out.

How to cut a fillet?

This is perhaps the most crucial moment. First, you need a sharp knife. Secondly, you need to pry off the skin of the fish with it, and then make a deep incision along the ridge from head to tail. After that, with the same sharp knife, the fish meat is separated from the bones both on one side and on the other.

• In order not to wash the entire surface of the table from scales and entrails, it is better to put a piece of film or several layers of paper towels under the fish. After cutting, all this is thrown away along with the entrails and scales.
• To keep the fish firmly held with your fingers, they can be sprinkled with salt.
• If there is a lot of mucus on the fish, then it is easy to remove it if the carcass is sprinkled with salt on all sides.
• If the fish is poured with boiling water, then the skin can be removed from the carcass much easier.
• When choosing the insides, it is advisable not to touch the gallbladder, otherwise the meat will acquire a bitter taste.
• Before cooking the fish soup, be sure to get rid of the gills, otherwise the fish soup will be bitter.

Taste qualities and useful properties of pink salmon

Pink salmon is a prominent representative of the family of salmon fish species, which are distinguished by unique taste data and the presence of a whole bouquet. useful substances and vitamins. The meat of pink salmon has a pink-red color, but is somewhat dry compared to the meat of other representatives of this family. Pink salmon meat is not suitable for frying or baking in foil. It is better to cook it in the oven with various sauces, as a result of which pink salmon meat turns out to be tender and juicy.

Pink salmon is considered a very healthy fish and is recommended for use even by pregnant women. This is due to the fact that pink salmon meat contains a complete set of trace elements that ensure the formation of the human skeleton.

Healthy acids, such as Omega-3, have been found in pink salmon meat, which help maintain sugar levels in the human body. Pink salmon meat also contains other acids that have a positive effect on the human body. It is very important that pink salmon meat contains iodine, which contributes to the normal functioning of the thyroid gland, the central nervous system and memory improvement.

If you regularly eat pink salmon meat, you can protect yourself from the appearance of:

• Hypertension.
• asthma.
• Allergies.
• Diabetes.
• Arthritis.
• Ulcers of the stomach.
• Obesity.

Pink salmon meat is rich in such vitamins:

• Vitamin A.
• Vitamin C.
• Vitamin B1.
• Vitamin B2.
• Vitamin RR.

trace elements

Fish is in high demand due to the availability of such useful components, how:

• Yoda.
• Phosphorus.
• calcium.
• magnesium.
• sodium.
• Cobalt.
• Chlorine.
• Zinc.
• Potassium.
• Nickel.
• Gland.
• Manganese.

calories

Pink salmon meat is considered dietary product because it contains few calories. There are no carbohydrates in the meat, and the fat ratio is only 40%. 100 grams of pure meat contains 150-170 kcal.

What dishes can be prepared from pink salmon?

Pink salmon meat is valued in cooking due to its unique taste characteristics. Pink salmon meat is incredibly tasty and is suitable for preparing various incredibly delicious dishes. Pink salmon is stuffed, stewed, baked, cooked whole or in pieces. There are more than enough recipes, for every taste, for any reason.

If pink salmon is baked in the oven with various sauces, then it turns out quite tasty and healthy dish. The meat goes well with various side dishes of potatoes, rice and vegetables. IN raw fish the maximum amount of useful components is preserved, so it is better to pickle it with spices or salt it. In this form, appetizers or salads are prepared from it.

Marinated pink salmon with lemon or orange juice, with soy sauce and vegetable oil. The salmon meat prepared in this way simply melts in your mouth.

Baked pink salmon with tomatoes

To implement this recipe, you will need:

• One carcass of pink salmon.
• 3-4 tomatoes.
• 100-150 grams of hard cheese.
• Two bulbs.
• One lemon.
• Ketchup.
• Mayonnaise.
• Salt.
• Spices.

Technological stages of preparation:

1. The fish is washed and cut, with the removal of the head, tail, fins and entrails. The skin is not removed (optional). The carcass is cut into separate pieces, after which salt, spices, juice of half a lemon are added and left to marinate for 40 minutes.
2. Tomatoes are crushed into cubes or circles, onions - into half rings, after which they are mixed with mayonnaise and ketchup.
3. Pour a little into the baking dish vegetable oil and pink salmon is laid out on top. Tomatoes and onions are laid out on pink salmon. During the cooking process, a lot of juice will be obtained, which will not allow the fish to burn.
4. Pink salmon is baked in the oven for about 30-40 minutes at a temperature of 180 degrees.
5. 5 minutes before fully prepared the fish is pulled out of the oven and sprinkled with grated cheese, after which it is again sent to the oven for 5 minutes.
6. Served on a baking sheet, sprinkled with herbs on top.

Pink salmon is delicious and very useful fish. If you use the tips correctly, then cutting it is not difficult. You can make a lot of it if you want. various dishes. At the same time, it should be remembered that it will be most useful when it is cooked (make soup from it) or baked in the oven. Fried pink salmon just as tasty, but less healthy, and heavy on the stomach.

Pink salmon: how to clean fish

Photo Shutterstock

Fish preparation

The scales of pink salmon are not large, but it must be removed, even if you are going to just pickle this delicacy and then cut the meat from the skin into sandwiches. To cook this fish in any form, you will also need to remove the insides from it. It is quite possible to make an ideal fillet out of it. Do not be afraid that you will have to cut the purchased pink salmon at home on your own - it is not so difficult. To begin with, if you bought a frozen carcass, you need to properly defrost it. Leave it overnight on the bottom shelf of the refrigerator or, if you are in a hurry, defrost it by leaving it at room temperature for an hour and a half. Rinse the fish before cleaning.

Unlike salmon and trout, pink salmon meat is rather dry, so it is not very suitable for frying or baking in foil. It can be stewed in sour cream or salted for sandwiches.

How to clean pink salmon

Hold the tail of the fish firmly in your left hand and begin to clean the scales, gradually moving from the tail to the head. Clean one side first, then the other side. Do not make any special efforts so that the scales do not scatter in all directions, act carefully. Carefully treat the abdomen and places near the head fins with a knife. Rinse the fish from the scales so that it is convenient to butcher further.

Take a sharp knife and carefully cut out the dorsal and caudal fins, making a deep cut along them with the tip of the knife. Then cut off the head, rinse it from the inside in cold running water, remove the gills by cutting them at the base with kitchen scissors. Cut out the pectoral and head fins, cut off the tail by 3-4 cm. Fold the head, tail and fins separately - this is the future ear.

With a sharp knife, starting from the anus, cut the belly of the fish. Be careful - if you come across a female, there may be eggs inside the abdomen. Open the incision and remove all innards. If you see a black film inside the abdomen, you need to remove it. This can be done by scraping the film with a knife. Rinse the carcass under running water inside and out. Helping yourself with the sharp tip of a knife, remove the skin from the fish.

Calories: Not specified
Cooking time: Not specified

Despite the variety of recipes for cooking fish dishes, many housewives are in no hurry to cook them. And all because they simply do not know how to work with a fish. After all, it’s not enough to buy it, you also need to cut it before you cook your dish from it. And if this process is not dealt with, then the further fate of the dish will be unenviable.
But in fact, cutting fish is a very simple process. If you learn, then you can do it in a matter of minutes, because there are not many stages. But, of course, many people prefer to buy ready-made cut fish, sometimes even milled. In principle, it is much simpler - you bought it, brought it home, thawed a piece of fillet and you are preparing dinner. But, from my own experience, I can say that the most delicious dishes obtained when you buy a whole carcass of fish, and then cut it into pieces at home. The thing is, first of all, that filleted fish, according to its technology, has already been thawed once and processed with special compounds, and this all affects its taste. Well, then, on the carcass, you can quickly determine the quality of the fish, its freshness and the degree of freezing.
And not the last moment, when buying a whole fish, you can cook several dishes at once - both the second main and the first of the trimmings (head, tail and fins), and as a bonus, you may come across caviar that you can pickle for a snack.
So feel free to buy a whole fish, but I'll tell you how to fillet pink salmon. Photo step by step will further simplify the cutting. After cutting the fish, you can cook something delicious: for example,

Ingredients:

- fish (frozen pink salmon) - 1 pc.

Recipe with photo step by step:

An important point - we take a good sharp knife to make it more convenient to work with the fish. Next, we clean the fish from scales, we do it in the direction from the tail to the head. (Many housewives in the kitchen have a special cutting board for fish with a clothespin for the tail - it is convenient to work on it, since both hands are free).




Next, we wash the pink salmon carcass in cold water from the remnants of the scales.
Then we open the tummy - we make a cut from the fin to the head.3




We very carefully and carefully take out the insides, disassemble the caviar or milk from the offal.

Next, it is important to remove the thin film that is lined with the belly of the fish, if this is not done, then the taste of your dish will be very bitter.






We make a small incision along the spine, there is another white film covering it. We cut this film and kill all blood clots.
Now rinse the gutted fish well in running water.




And now we cut off the head and take out the gills from it, cut off the tail, make a small incision along the spine on both sides and take out the median fin through it. The ventral fins are simply cut off.




Now our carcass is ready for further cutting. It can be milled or simply cut into pieces.










Carefully remove the spine and bones.




Separating the pink salmon from the bones, you can later pickle it. find out

Note to housewives and fishermen: how to fillet pink salmon. Our tips will help you fillet pink salmon quickly and beautifully.

You will need:
Pink salmon
sharp knife
Cutting board
Tweezers
Patience

It is necessary to prepare pink salmon for cutting. As a rule, it will be fresh frozen fish. There is no need to defrost whole salmon. If the outside of the fish is soft, and frozen inside - that's it! So it will be easier to separate the ridge from it. Defrost in the refrigerator or in water with the addition of a small amount of salt.
#2

It will not be superfluous to recall that a knife for cutting fish should be well honed. Both the quality of cutting and your safety when working with fish will depend on this. We separate the pectoral fins of pink salmon, they are under the gills. We cut off the fins carefully, towards the head, capturing a thin strip of skin.
#3

We open the belly, take out the insides. This must be done before removing the fillet from pink salmon. If you caught pink salmon "egg", then carefully take out the caviar, put it aside. Thoroughly wash the carcass of the fish. We separate the head from the ridge, put it aside, it will come in handy for the fish soup. Carefully cut the fish along the entire length along the ridge.
#4

The next stage of cutting pink salmon into fillets is skin removal. It is more convenient to do this from the side of the tail. We spread the fish on a cutting board, make an incision and carefully remove the skin of the fish with a stocking from the carcass with our hands. We make sure that the fillet remains whole and does not stick to the separated skin.
#5

We help with a knife if necessary. After the skin is removed, in front of you is an almost finished salmon fillet, only with a ridge and bones. Separating the fillet from the backbone and removing the bones is the next step in cutting. With a sharp knife, carefully separate the ribs from the carcass, making sure that a very thin strip of meat with bones remains on the ribs.
#6

It remains to remove the fillet from pink salmon, after freeing it from the ridge. There are two ways to do this. The first - with a knife, carefully separating the meat from the ridge, trying not to divide the carcass into two parts. The second - the same operation can be done with your hands, carefully separating the meat from the ridge. Cutting time - no more than ten minutes.
#7

Pink salmon fillet removed. Before you is a wonderful piece of fish pulp. We cut it, depending on what you are going to do. For salting in pieces, thinly sliced ​​fillets are used, for this it is necessary to divide our piece into several thinly sliced ​​\u200b\u200bpieces. When salting, we use the fillet completely. For frying, it is enough to cut it into medium portions.

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