How to escape the quiet at home tasty

Kizhuhu is a fish from the salmon family, whose meat is so gentle and juicy that literally melts in the language. There are many ways to prepare it, but most of all among the recipes of the singing methods. The finished fish fillet after that is served, watering with lemon juice and sprinkled with greens.
In order to prepare this fish suitable for almost any sidebar or salad, it is necessary to understand the subtleties of its salting.

1

Kamchatsky recipe

In Kamchatka Territory, the Kizhuhu is valued very high, so the recipe for his salting is performed to perfection. It does not require special ingredients or long sickness time, which means that even unexpected guests will be pleased with a delicious dish.
For cooking you will need:

• Kizhch
• A mixture of salt and sugar
• Ground pepper
• Oil and lemon juice
• Dill

Cooking method:

1. Fish clean, wash and remove all films. Then dried with a paper towel and proceed. Remove heads and skeleton, leaving fillets with skin.
2. Salt and sugar are mixed in proportions 3: 1, changing the amount in tablespoons. Black pepper is added to this mixture, trying not to overdo it.
3. Fillet lubricate this mixture, not touching the skin. Then take the glass or ceramics tank - the salting of the fish is unacceptable in the metal dishes. Prepared fish are folded into the container in such a way that the skin is below.
4. Top on the fillet oil and lemon juice are poured, sprinkled finely chopped dill and covered with a lid. In such a state, for about an hour, Kizhuh must stand in the kitchen, then it is transferred to the refrigerator.
5. After 24 hours, the fish will be ready. If it turned out too much, then part recommended freezing. When defrosting, Kizhuho does not lose its taste.

2

Recipe with brine

Brine - one of the fastest ways to pickle coho. Moreover, thanks to the seasonings, its member, a fillet of fish becomes a truly amazing taste and aroma.
To prepare you need:

1. 500 ml water
2. 90 g salt
3. 60g sugar
4. Black pepper
5. 2 bay leaves
6. Pinching coriander

Cooking method:

1. Fish clean and wash, removing all the streaks. Water boil and, until it cooled, dissolve salt in it with sugar. After that, spices are packed into it.
2. Fish is separated into portion slices and put into a container with high sides. Add pepper and bay leaf to it. Brine is cooled to room temperature.
3. The cooled brine is poured into the container so that the Kizhuch was covered in full. Close the container with a small lid and put the genet from above, pressing fish fillet.
4. The container is put in the refrigerator and after 24 hours the Kizhuhu will be ready. The brine is merged before sending a quiet to the table.

3

Home Recipe

This recipe resembles a trout salting, moreover, depending on the size of the portion pieces, it may require a lot or a little time for meat catering.
To prepare you need:

• 2 bay leaves
• 1 kg fish without bones
• 80 g Soli.
• 60g sugar
• 60 g of olive oil
• Chipping black pepper
• Mustard

Cooking method:

1. Fish inspect the presence of bones, remove the remaining. Purified meat is washed under running water and dried with a paper towel.
   Lavra sheets, mustard seeds and peppers crushed. In a small bowl mix salt with sugar and other crushed seasonings.
2. Then they take a glass or plastic container with high sides, a little mixture is riveted on the bottom of the season, on top of put the portion pieces of fish of the bottom of the bottom. On top, not rubbing, the remaining part of the seasoning is rawped.
   The fillet prepared for salting is wetted with olive oil so that it does not harde it. Then the container is covered with a lid and keep in a cool place about 18 hours.
3. To reduce the time of the salmon while cutting it, it can be cut very thinly. This will reduce the chipping process so much that it will take only 2 hours until complete.
   Before serving on the table, the liquid released by meat is drained. Salt from meat is scraped with a knife. You do not need to wash the fillet.

4

Recipe with olive oil

The combination of oil and onions creates an amazing taste that chipped fillet absorbs during the salting. This recipe requires two days of salt, because in less time the oil will not have time to absorb.
To prepare you need:

• Fillet Kizhi
• Salt with sugar
• Onion
• Olive oil

Cooking method:

1. Fillet fillet is preparing, removing all the bones from it and leaving the skin. The capacitance folds the fillet of the fish with layers, alternating them with a mixture of sugar with salt. After that, it is closed with a food film and 24 hours. Hold it in the cold.
2. Take onions in the same quantities how many fillets used, clean and cut rings. Sliced \u200b\u200bonions are mixed with coil and oil. It must close the fish fillet entirely.
3. Capacity is closed with a film and are sent to the cold again. A mixture of oil and onions then used with the side dish.

Pretty Kizhcho at home is quite simple. It does not require specific circulation or special ingredients. The only thing you have to be stocking in wealth is patience.