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Lightly salted fish for lazy people in vacuum packing (long-term storage)

Lightly salted fish for lazy people in vacuum packing (long-term storage)

Category: Fish dishes
Lightly salted fish for lazy people in vacuum packing (long-term storage)

Ingredients

Herring or mackerel 700-800 gr. (2 fish)
Sugar 1 tbsp. l.
Coarse sea salt 1 tbsp. l.
Liquid smoke (optional) 0.5 tsp
Spice did not use

Cooking method

  • An excellent recipe for fish lovers with a vacuum sealer, of course.
  • As soon as I got such a device, the refrigerator immediately crackled from the number of storage packages.
  • Lightly salted cucumbers and lightly salted fish always live on the bottom shelf. Neither one nor the other dish is so tasty and lazy in a regular bag or can - they will let juice. In vacuum bags, they are salted without liquid and without a huge amount of salt. That creates an unusual taste for a long time. But ... let's just talk about fish!
  • So why is it tastier and more convenient?
  • 1. We bought a beautiful fish and don't want to freeze it, but it's not realistic to eat it right away. Excellent - cooking. After all, whenever you open the package, the fish will be lightly salted !!!! not too salty!
  • 2. Due to the lack of moisture and salty porridge, the structure of the fish is hard and shiny.
  • 3. Always at hand, if you urgently need to cook or want something unearthly!
  • 4. Will not take up much space.
  • 5. The taste is very unusual. It is nothing like fish salted in water or salt using the usual technologies.
  • 6. Great for grilling lightly salted fish!
  • 7. Option is sooo lazy and \ "clean \".
  • 8. Get one bag cut out for this fish. After use, you can wash it, spread it with soda gruel, let it sit for a while and rinse. Then it can be used again for the same recipe. And store for the time being in the refrigerator on the door folded.
  • Cooking in general.
  • Wash the fish, gut, decapitate and cut off the fins so that the bag does not break.
  • To cut in half. Save the existing caviar or milk.
  • Put the fish in a vacuum bag. Sprinkle the fish with salt and sugar without slides. Pour with liquid smoke. Now we hand tighten it to the very bottom, laying the pieces so that it is most convenient to store the bag. We also add caviar or milk. We evacuate. We put it on the bottom shelf of the refrigerator and forget it for at least a week. Maximum for a month. I haven't tried to store it anymore.
  • We open and eat if necessary!
  • That's all!
  • I had enough salt. You will gradually adjust your rate. Here is her view in the package after opening
  • Lightly salted fish for lazy people in vacuum packing (long-term storage)

Note

With love, Your Tumanchik
Lightly salted fish for lazy people in vacuum packing (long-term storage)

Olechka.s
Aaaa .... Irishka, I'm the first to fish. I just wanted a tasty, fatty salted fish. I also recently acquired a packer - now I will also play Irishka thanks for the recipe. Appetizing fish
izumka
Irisha, what a fish! I'm flying to you! With a young potato! I don't have a vacuum sealer
lu_estrada
What are you clever, dear Tumanchik!
Tumanchik
Quote: Olechka.s

Aaaa .... Irishka, I'm the first to fish. I just wanted a tasty, fatty salted fish. I also recently acquired a packer - now I will also play Irishka thanks for the recipe. Appetizing fish
oh Olga, what a necessary thing this is! how to store, cook, transport everything conveniently, cleanly and tasty!
try it! delicious!



Added on Monday 20 Jun 2016 05:32 PM

Quote: izumka

Irisha, what a fish! I'm flying to you! With a young potato! I don't have a vacuum sealer
Fly dear! I have two more bags!


Added Monday 20 Jun 2016 5:33 PM

Quote: lu_estrada

What are you clever, dear Tumanchik!
yes lana we are all like this here Marya the Artificial
Natalia K.
I have been making such a fish for a long time. It turns out very tasty.

Mackerel in a vacuum

Tumanchik
Quote: Natalia K.
I make such a fish
is this?
I will never advise anyone to eat large fish in 2 hours
gala10
Quote: Tumanchik
I will never advise anyone to eat fish in 2 hours
And why? It's in a vacuum. I do it too - the result is wonderful.
Tumanchik
Quote: gala10

And why? It's in a vacuum. I do it too - the result is wonderful.
Galya, where did you get the idea that tasty and safe is the same thing? and that vacuum will kill parasites in 2 hours?
Natasha has one recipe, and mine is completely different except for the fact of immersion in a vacuum.
Natalia K.
Quote: Tumanchik
I will never advise anyone to eat fish in 2 hours
My family is all alive and well as long as we do it. True, before we did it without a vacuum at all.
I consider further discussion pointless.
Tumanchik
Quote: Natalia K.

My family is all alive and well as long as we do it. True, before we did it without a vacuum at all.
I consider further discussion pointless.
well, in vain. the reference to the health of your family is very conditional and not an argument. I would like to hear a more convincing argument, confirmed by sanitary norms. and I can also trump proudly. especially since I was not stuffed into comparison. I put my cooking option. that's all. since you put yours in opposition - continue the dialogue
Elena-Liza
Irina, did you add "smoke"? What does he give? Taste or color? I don't have it. I will definitely do the fish. Here's the "smoke" to buy or do without it?
Tumanchik
Quote: Elena-Liza

Irina, did you add "smoke"? What does he give? Taste or color? I don't have it. I will definitely do the fish. Here's the "smoke" to buy or do without it?
Helen, I will pour it, then I forget ... I love to fry this fish in a grill pan. We are not threatened at the stake, but we want to ... It’s absolutely not important if he’s not there.
Elena-Liza
Yeah. So we will do it without "smoke". : girl_manikur: I will report the results in two weeks.
Tumanchik
Quote: Elena-Liza

Yeah. So we will do it without "smoke". : girl_manikur: I will report the results in two weeks.
to your health! I will wait for your opinion!
stall
The fish is delicious if the author lays out the recipe. I also love lightly salted. It doesn't taste like the usual taste of store fish. In Belarus, salted and eaten almost immediately. I can't, I need a couple of days for salting. And the ubiquitous liquid smoke is not a healthy diet. Wherever you go for a visit, everywhere there is a fish with liquid smoke. And so the recipe is very good.
Tumanchik
Quote: stall
The fish is delicious if the author lays out the recipe. I also love lightly salted. It doesn't taste like the usual taste of store fish.
Thank you!
Quote: stall
In Belarus, salted and eaten almost immediately.
well, it's too bold to speak for the whole of Belarus ...
Quote: stall
I can't, I need a couple of days for salting
but this is correct. You can't kill parasites quickly with salt or vacuum ...
Quote: stall
And the ubiquitous liquid smoke is not a healthy diet. Wherever you go for a visit, everywhere there is a fish with liquid smoke.
Yeah. better to leave him!
Crochet
Low bow and thank you so much for the recipe and for your work, Irishechka !!!

Quote: Tumanchik
better to leave him!

Lapsang Souchong help us ...

Irisha, and what kind of vacuum bags do you use)?

Or do you have a vacuum sealer?

Tumanchik
Quote: Krosh
Low bow and many thanks for the recipe and for your work, Irishechka !!!

Quote: Krosh
better to leave him!

Lapsang Souchong to help us ...
Oh, here Arch presented me with such a thing ... something foreign! she's for smoked ice cream. pshikat immediately to the product. mono even for children. imparts a smoked flavor.

Quote: Krosh
Irisha, what kind of vacuum bags do you use)?

Or do you have a vacuum sealer?
I have a ProfiKuk packer and packages for it
Natusya
Irishkin, this recipe is cool and lazy, just right for me! Thank you dear!
Crochet, Innochka, how to use this tea, with salt and sugar in a bag, then just peel the leaves?
Tumanchik
Quote: Natusya
Irishkin, this recipe is cool and lazy, just right for me! Thank you dear!
Thank you Natusya, try it - it's delicious!
Natusya
Irish, how about cucumbers?
Tumanchik
Quote: Natusya

Irish, how about cucumbers?
here recipe and my comments
Natusya
I went to study, thanks!
Crochet
Quote: Tumanchik
I have a ProfiCook packer

I also recently thought about buying a packer ...

I'm afraid I can't master the topic about packers ...

Irish, you whisper to me, is it difficult to manage?

Quote: Natusya
but how to use this tea, with salt and sugar in a bag, then just peel it off?

I him, Natulechka, I pour it into the filter bag, so that later the product does not clear the leaves ...
Tumanchik
Quote: Krosh
I also recently thought about buying a packer ...

I'm afraid I can't master the topic about packers ...

Irish, you whisper to me, is it difficult to manage?
Inna, I have little experience. I bought from Helen-Helen 3097 ProfiCook 1015. A pot is simpler than current. There are four buttons. Packages are only needed constantly. But I have adapted to wash. But the thing is very necessary in the household. I put the product into the bag and into the vacuum apparatus, as I inserted it into the mouth. closed and pressed the button. the device will turn itself off.
Natusya
And I have Caso10, also simple, and the girls wrote that Ellrona is like mine. Inna, choose any of these so as not to overpay. Of course, those that have a button for wet products are better. Googled.
Tumanchik
Quote: Natusya
Of course, those that have a button for wet products are better. Googled.
agree
Rituslya
I go wandering in search. I think, why would I make so tasty with a mackerel, but just simpler.
Hurrah! Ira, I found it! Found your recipe!
I love this fish very much!
Thank you, Ira, great!
Irina Tarasova
Tumanchik, thank you very much for the delicious fish. the recipe is very simple. and the result is wonderful. delicious.
Elena-Liza
Irina, opened the fish today. A week and a half passed. I didn't even expect to like it so much! No unnecessary body movements and what is the result! Oh, some exclamation marks. Well, really, very tasty. The packer I have is the simplest, of the seven hills (HOTTER). I oversalted a little and I don't remember how much salt I put in, but definitely more than you ordered. Now I will do it strictly according to the recipe. Thanks for another good recipe
Tumanchik
Rituslya, Irina Tarasova, ElenaThank you for your attention to the recipe! I love this fish!
Tanyush @ ka
Tumanchik, Irina tried to cook mackerel according to your recipe, it turned out very tasty, thanks for the recipe, now I will constantly do it, I also recommend that when we put the fish on a dish for serving, sprinkle a little lime well or put it at night next to the fish, immediately taste wins
Tumanchik
Quote: Tanyush @ ka

Tumanchik, Irina tried to cook mackerel according to your recipe, it turned out very tasty, thanks for the recipe, now I will constantly do it, I also recommend that when we put the fish on a dish for serving, sprinkle a little lime well or put it at night next to the fish, immediately taste wins
Tanya, thank you very much for trusting the recipe!
I completely forgot about him. And the mackerel is bored in the freezer! Thank you very much!
Tanyush @ ka
Tumanchik, because the recipe is wonderful and not troublesome, I threw everything in a bag and all the cases
Tumanchik
Quote: Tanyush @ ka
because the recipe is wonderful and not troublesome, I threw everything into a bag and all the cases
well so for those lazy like me
Stella Boo
Hello! I came across your recipe! I have no doubt that everything is very tasty, but in my opinion salt sea fish for a week is too much)), we are northern people, we live on fish, we eat almost raw)) (frozen fish has already been processed, so to speak). Forgive me for getting hot from the side)
I have purchased a vacuum sealer and am looking for information on shelf life of packaged finished products. There is an idea to prepare food immediately for the entire working week, in portions ..tired of cooking every day and collecting thermos for my men for work (
Tumanchik
Stella, good day! I am very glad to see you. Welcome to the site! We once lived in Dudinka! I love the Krasnoyarsk Territory. Hello Arctic!
About the recipe. The salting period, firstly, is due to the fact that unfortunately we are deprived of the opportunity to eat really fresh fish. Therefore, in order to avoid the risks of infection, I would be afraid to salt the fish for less than three days. But if you are confident in yours (and I remember how my father went to the Yenisei on a fishing trip for vendace, how they ate caviar in cans ...), then of course shorten the time. It is difficult to describe all the situations and, believe me, not grateful. Any recipe is the opinion of the author, but no one can force it)))
Secondly, salt in a vacuum fish with coarse salt is not something that salt in another way. Try it and you will understand. It salines more slowly. More ripens. The taste is very different from the usual ambassador.
Thirdly, you didn't pay attention. This recipe is intended for STORING lightly salted fish. So that it is always at hand. You can even bake it.
Buying a packer is a great way to solve your food problem. Congratulations on your purchase! May it please you.
If you need ideas, knock
Stella Boo
OOOOO, I'm so glad to see my countrywoman))))), thank you very much for the clarification, of course I'm still an absolute teapot, I will read and understand and listen to experienced users
olgea
Hi, Ira. Yes, fish in vacuum is very tasty. I used to always buy salmon for 4-5 kg, cut it into pieces for salting, put it in the freezer and take out the fish as I wanted, defrost it and salted it. But with a vacuum sealer, I immediately add salt, spices, a little olive oil to the portioned bag, and seal it into the freezer. I take it out as it should, it defrosts and immediately begins to salty. I really liked it so much. Once I tried to salt mackerel in a vacuum, but for some reason it became soft. Although there was no air in the bag. So I wanted herring under a fur coat, I'll try to pickle the herring like that. Thank you Ira.
Tumanchik
Olga, of course try it! I will wait for your opinion!

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