How to Salt Mackerel, Herring or Red Fish Fast: Simple Tips

Many housewives saltfish themselves – it’s not as difficult as it may seem at first glance. But you quickly and easily get a tasty snack. You can use it as a separate dish or add it to salads.

How long does it take to salt fish – salting methods

The most common and convenient is considered dry salting. In this case, a large wooden box with holes is used, the bottom of which should be covered with flax. Rub each fish carcass with salt, put them in layers, and put 1 cm of salt on top.

• The salt level should be 200 gr per 1 kg of fish.
• Time of salting – 10-11 days.

The second variant – is wet pickling. Here it is possible to take not only wooden but also plastic or enameled vessels. You can put fish with its backs turned down and sprinkle it with salt. On the second day, the juice that appears, which is mixed with salt, will turn into brine – it is in this brine that the fish will be salted.

• Salt quantity is 150-200 g per 1 kg of fish.
• Time of salting – 7-10 days.

Even experienced housewives use mixed salting. It is necessary to rub salt on the fish, and then pour the brine (sugar, salt, spices). If desired, you can add spices.

• The quantity of brine is 3 liters per 1 kg of fish.
• Pickling time: 7-10 days.

Seed salting is recommended if you do not know how to salt herring at home. You need to take a glass, ceramic or plastic dish, rub the fish with salt and sugar, put it in a container, and put it in the refrigerator.

• The time of salting – is 24 hours.
• How to salt redfish with your hands

It is best to use dry or wet technology for redfish. If you choose the first option, buy foil or parchment. To give an unusual spicy taste, you can additionally use a marinade.

How to salt red fish quickly in foil

In order to turn the fish carcass into an unsurpassed stand-alone dish, follow the simple recommendations:

• Rinse the fish, remove the bones, and leave the skin on;
• Rub each piece gently with salt;
• Wrap the fillets in foil;
• Put the roll in a container and leave it in the refrigerator for 24 hours.

By the way, gravlax, a popular dish in Central European countries, is prepared in the same way. After you have washed the fish and removed the bones, sprinkle the pieces with salt, sugar, pepper, and dill. Wrap the fish in foil or parchment and put it in the refrigerator for 3-4 days. Some housewives pour cognac or brandy on the fish for zest.

Brine for redfish is also prepared very simply. For 1 kg of fish, you should take 1 l of water, 150 gr sugar, 150 gr salt, 50 gr mustard, 2 big bay leaves, a couple of pinches of black pepper, and allspice. Keep the fish in the brine for no more than 4 hours, otherwise, there is a risk of over-salting.

How to salt mackerel at home

Such types of fish as mackerel or herring are salted by the salting method. It is desirable, in addition to the traditional recommendations, to leave the fish for 30 hours in the refrigerator. After that, you can dry it or eat it immediately. An alternative variant is the weed method of salting when the fish is threaded through the gills on a rod and dipped in brine.

How to salt mackerel or herring quickly – recipe

If you want to make lightly salted fish at home and no longer buy it in the store, take:

• 2 mackerel or herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 1.5 tablespoons of sugar;
• 5 peas of black pepper;
• 5 peas of allspice;
• 3 clove stars;
• 3 bay leaves;
• 1.5 teaspoons coriander.

Cut the fish: cut off the heads, remove the insides, and wash the carcass. Cut it into 3-4 cm wide pieces. Prepare a brine – boil all the mentioned spices in water. Strain it and cool, then put the fish in a container and pour the brine over it.

Mackerel should be left at room temperature for 12 hours. After this time, remove it from the refrigerator for 2-3 hours. Leave the herring in the room for 3 hours, and then move it to the refrigerator for 48 hours.