The key facts
- Fresh pink salmon smells of the sea, has convex clear eyes and bright pink-red gills; grey or dark gills are a sign of staleness.
- Baking is recommended at a temperature no higher than 180°C: 20–25 minutes for portioned pieces, 25–30 minutes for a whole fish.
- For salting — 2 tablespoons of salt and 1 tablespoon of sugar per 1 kg of fillet; store in the refrigerator for no more than 5 days.
Choosing the Fish
The outlet Life.ru published a piece with basic principles for choosing and cooking pink salmon. According to the publication, fresh chilled pink salmon should smell of the sea, not a sharp 'fishy' odor; its eyes should be convex and clear, and its gills bright, pink-red. Grey or dark gills, the outlet notes, indicate that the fish is not fresh or has been frozen multiple times. Frozen pink salmon is the most affordable option, but the ice glaze should be thin and free of cracks: cracks and snowy coating indicate refreezing, which dries out the meat. The authors advise thawing the fish slowly, in the refrigerator on the bottom shelf — in water or at room temperature the meat loses its firmness. When buying canned fish, it is recommended to check the ingredients (ideally only fish, salt, and spices), and a bulging lid or gas bubbles in vacuum packaging are reason to refuse the purchase.
Baking and Frying
The outlet calls baking the most popular and simplest cooking method. The main problem with pink salmon is its leanness: if handled improperly, it easily dries out. The solution is foil, a temperature no higher than 180°C, and 20–25 minutes for portioned pieces; a whole fish or large pieces are baked for 25–30 minutes at the same temperature. In a pan, pink salmon is fried briefly, 3–4 minutes per side, so that the middle remains tender. Tips against dryness include: not overcooking the fish, using foil, a cooking sleeve, or a layer of sour cream/mayonnaise, and also adding fat — a piece of butter under the skin or a couple of spoonfuls of cream at the bottom of the dish. Baking without foil is possible, but then the surface should be brushed with oil or sauce.
Salting and Caviar
For home salting, Life.ru gives basic proportions: per 1 kg of fillet — 2 level tablespoons of salt and 1 level tablespoon of sugar. Sugar, the outlet explains, is not for sweetness but to soften the fishy taste. The quick version is 10–20 hours in the refrigerator under plastic wrap; the classic version is 8–12 hours for lightly salted or up to 2–3 days for a firm cure. Salting is recommended only in glass, enamel-coated, or plastic containers, not metal, and the fillet should be turned once a day for even salting. Homemade salted pink salmon keeps in the refrigerator in a closed container for no more than 5 days; if covered with vegetable oil in a glass jar, the shelf life can be extended by another couple of days, relying on smell and appearance. The scales need not be removed before salting if they will not get onto the fillet, but the head, fins, and innards must be removed. Caviar is salted faster than fillet: a guideline is 1 teaspoon of salt per 100 g of caviar; the caviar is poured with cooled brine for 10–15 minutes, then drained in a sieve.
Fish Soup, Cutlets, and Salads
According to the piece, pink salmon fish soup must not be overcooked: the pieces are lowered into boiling water, the foam is skimmed, the heat is reduced, and it is cooked for 20–25 minutes — no more. If the soup is made from canned fish, the fish is added at the very end, 5 minutes before it is done. For a richer broth, the head and tail can be added, thoroughly washed, with the gills removed from the head. The outlet notes that there is no fundamental difference between soup made from fresh and frozen fish if the fish has been thawed properly; fresh fish will simply give a slightly clearer broth. Pink salmon mince is rather dry, so it is advised to add white bread or a loaf soaked in milk, an egg, and a bit of butter; onion is best minced in a blender together with the fillet. If the cutlets are dry, fatty cream or a bit of salt pork is also recommended. Canned pink salmon is suitable for salads: 'Mimosa' with it, according to the outlet, turns out more tender and budget-friendly than with saury; the fish is mashed with a fork after draining the liquid, the vegetables and eggs are boiled in advance, the layers are assembled in any order, spread with mayonnaise. For freshness, grated fresh cucumber and herbs can be added between the fish and vegetable layers.
