How to pickle ridges of red fish with a liquid smoke - a delicious recipe ridges salted salmon, with photos
Very often I indulge his household tasty sandwiches with smoked red fish. Sturgeon fish is never cheap cost and, therefore, I have adapted buying cheap frozen ridges of red fish and their own salt with the addition of liquid smoke. It turns out tasty and as they say "cheap and cheerful". Try to cook, I hope, step by step the captured photos will help you.
• Range of red fish - 1 pc. (600 g);
• Salt (non-iodinated) - 3 tbsp. l .;
• seasoning "liquid smoke" - 50 ml .;
• black pepper - 10 peas.
How delicious pickle red fish ranges
Since salt, we first need to fish ranges rinse well under cold water and dry wipes.
Then, cut them into large chunks, simultaneously removing using sharp scissors culinary fins and tails.
If the ridge is a little bit of skin with scales, it should also be cleaned.
Further, on the bottom of the container for salting (I is a ceramic bowl) pour a small layer of salt and put few peppercorns.
On top of the salt pillow laid sliced fish ranges, sprinkle them with salt, pepper, and pour a little liquid smoke.
So, we put all the fish, alternating with spices. Top necessarily pour salt and liquid smoke.
Next, the fish cover with a flat plate on which you install a small pressure (enough half-liter cans with water).
In order to remove the workpiece salting in the refrigerator for a day.
On the ready salted and smoked ranges need a sharp knife to cut the fish flesh, which then can simply apply as a snack with beer, and can be used to prepare delicious sandwiches.
To this end, shred the flesh with a knife and spread on slices of fresh white bread or loaf, oiled. Remember that after the salting ready-made fish, smoked with liquid smoke, ranges are stored in the refrigerator no more than two weeks.