Download "Разделка лосося для засолки, всё просто но есть нюансы"

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Get hooked on pollock according to this recipe! Thanks for the recipe my neighbor!

Get hooked on pollock according to this recipe! Thanks for the recipe my neighbor!

Channel: Melissa Live

Малосольный лосось Кижуч, Горбуша, Кета сухого посола в масле, идеальная закуска на праздничный стол

Малосольный лосось Кижуч, Горбуша, Кета сухого посола в масле, идеальная закуска на праздничный стол

Channel: Рыболовные снасти ДВ 27

Горбуша может вас удивить, сочная и вкусная горбуша в духовке под сливочным соусом,

Горбуша может вас удивить, сочная и вкусная горбуша в духовке под сливочным соусом,

Channel: Ripple© Live

Homemade salted salmon herring, a very tasty secret recipe from #FishermanDV27Rus

Homemade salted salmon herring, a very tasty secret recipe from #FishermanDV27Rus

Channel: Fisherman DV 27 Rus

НОВЫЙ САЛАТ "РУССКИЙ СУВЕНИР" ! Авторский рецепт

НОВЫЙ САЛАТ "РУССКИЙ СУВЕНИР" ! Авторский рецепт

Channel: Яна Федорова Популярное видео

Малосольный лосось, кета, горбуша, сухого посола, кусочками в масле, длительного хранения.

Малосольный лосось, кета, горбуша, сухого посола, кусочками в масле, длительного хранения.

Channel: Fisherman DV 27 RUS

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00:00:04

Hello friends, subscribers of my channel,

00:00:06

just viewers, friends, I continue to shoot

00:00:08

videos for you like this from the New Year's

00:00:10

marathon on stuffing red fish, friends,

00:00:12

so as not to drag them out, so that the videos are

00:00:13

shorter than the pact, I’ll just shoot

00:00:15

one video and show you how to do it right In my

00:00:17

opinion, purely In my opinion, it’s correct

00:00:19

cut up salmon for salting Why

00:00:22

do I do it this way and not like everyone else? During the course of filming, I’ll

00:00:25

tell you all this about my friends. I’m a supporter of

00:00:28

not washing the fish after you’ve caught it from the water, let’s say

00:00:30

so, not that you should wash it at all, you don’t

00:00:32

need to wash it. Of course You can see,

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it’s all covered in

00:00:34

mucus But I try not to wash the whole thing

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with water, but just take it and wipe it with a knife,

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then the fish turns out more tasty. And

00:00:42

when you wash the fillets of already cut fish, it’s

00:00:44

generally a big mistake. You wash off

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all the taste, as the Nanais say,

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what’s the problem? if you just take

00:00:51

this salmon like this and just scrape off the

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excess mucus from it, start washing this mucus

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and there will be many times more mucus, believe me,

00:00:59

friends, I have a salmon from a whale caught in

00:01:01

the lower reaches of the Khamur, you see, what a

00:01:04

beautiful color it is, and at the

00:01:08

fish factory it’s wrong frozen, they

00:01:10

gutted it for some reason and washed it. This is

00:01:13

when they wash and freeze the fish, it

00:01:15

generally has a bad effect. You see, here are

00:01:17

the passwords. Well, in short, okay. What is, that is,

00:01:19

with this, and we will work like this, friends

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Look, if possible,

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I wiped it with a cloth, I

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wiped it again, we cut the fish, but not wash it

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first of all, we need to separate the

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head from it, we lift the Feather And just like that,

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at an angle here we make a cut,

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we turn the boar over again, we lifted the

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Feather up with the measuring lid, here it

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will be visible, and we make again

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another incision op everything ChMK the jug flew off the

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head delicious friends part of salmon

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Many of them throw them out, by the way, you

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see the male has a pronounced beak, it’s already

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bent, we put it like this with

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the head towards us, the spine and the back of the head

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towards ourselves, then we get a kind of

00:02:04

stop if we put it the other way around, you see there’s

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no stop, but like this, everything is without problems

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and we open it up. remove the patient's gills, throw

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away the head, you'll have to wash it,

00:02:17

just wipe it off, it will be problematic, and you

00:02:19

can fry it, you can boil it, you can

00:02:21

make a jellied salmon head from it. I

00:02:24

salt them separately, there are a few

00:02:27

dozen heads, salt them, then salt them,

00:02:30

friends. Just boiled rye with potatoes, this is a

00:02:32

delicious thing, so we remove it right away. the

00:02:35

workplace has been tidied up and we continue to take

00:02:38

any knife, you can use one, it’s not necessary and

00:02:42

just cut along the back and make it as if

00:02:45

to a mark for yourself, you see. We cut

00:02:47

it and

00:02:49

now we hold the knife at a slight angle,

00:02:52

we cut off

00:02:55

its

00:02:58

ribs,

00:03:00

you see, hop slightly skewed the fillet, the camera

00:03:05

stands under the arm it’s a little inconvenient to work

00:03:07

with So let’s finish this fillet right away,

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look like this PS we

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got some ribs that I didn’t cut

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right away now, just like that, we’ll collect it and Volya,

00:03:16

just like that, we make a

00:03:19

small incision with a knife once and pull out all the

00:03:23

ugly [ __ ], all that’s left to do is cut off this mother-in-law

00:03:26

here so, since friends, it’s very

00:03:30

tasty, it’s separate, you see the fat, all

00:03:33

lightly salted, it’s just a cannon, here I

00:03:40

’ll clean the bones. The channel bottom is also a small

00:03:43

piece, it’s always dangling. I

00:03:45

cut it off, so that’s all one side. We’re ready

00:03:49

for further work from the skin, you can remove it,

00:03:51

it depends depending on how you

00:03:54

will salt it, remove it from the skin

00:03:56

or not, see for yourself about the

00:03:58

salting method, I’ll tell you in the video, so

00:04:00

friends, but look at this

00:04:01

spinal bone, it’s more convenient to cut out the fillet,

00:04:04

just insert the hop all the way through,

00:04:08

lifting it with your finger, slip the

00:04:11

rib here to lift it and we move the knife straight

00:04:13

along

00:04:14

the spine hop Well, you

00:04:18

can see everything here the ridge was cut out about the

00:04:21

ridges Friends, you can also

00:04:23

cook a lot of tasty things from them, I’ll also

00:04:25

tell you all about it I collect the ridges I just

00:04:27

came up with an interesting recipe, I’ll

00:04:28

definitely share it with you We’ll

00:04:30

make a delicious sauce from the mouths salmon so

00:04:34

this is all we remove the unnecessary look after

00:04:36

we cut off the ridge here is the

00:04:39

dorsal fin it has such

00:04:41

sharp things here you can see them they also need to be

00:04:42

trimmed friends it’s also a very tasty

00:04:44

thing you can salt it here the

00:04:46

fat of the fish is collected this is a gicheo paste like a camel’s

00:04:49

Of course, it doesn’t live to see the hump until winter. I’m

00:04:51

just kidding, but it has fat in this

00:04:54

ridge, we also trim the whole thing with

00:04:57

a little, so stock up on a

00:04:59

very tasty part of the fish. Well, next, we

00:05:01

’ll just remove the kidneys so that

00:05:03

nothing gets in our way here. and having lifted

00:05:06

these first side

00:05:08

bones and fins from the head, the whole thing, without

00:05:10

haste, we cut the knife also, hold it

00:05:12

up so that it seems to quickly hit the

00:05:15

ribs, we remove all the excess here,

00:05:18

friends cut it like this and also right away I will

00:05:20

cut off this ugly thing, especially here

00:05:22

when cutting it’s time to zero

00:05:24

someone

00:05:26

clap, here we get such an excellent

00:05:29

piece of fish fillet, you can take tweezers and

00:05:34

remove them, I don’t feel it in the whale

00:05:36

a little, they are not the same as salmon, but also,

00:05:38

in principle, with Timi they rip them out well without any

00:05:40

problems, you can pull them out Well, somehow this is

00:05:41

how, friends, the preparation of salted fish happens,

00:05:43

you see, without any washing,

00:05:46

especially washing the fillets with water. This is generally

00:05:47

blasphemous, then we just take a cloth and

00:05:49

just simply the whole thing, friends, I

00:05:54

won’t wipe your attention; I’ll just

00:05:56

put a link to this video; if anyone is

00:05:57

interested, go take a look,

00:05:59

now, friends, I I will salt red fish

00:06:01

with lemon as promised, I will show you the correct

00:06:03

recipe for salting fish with lemon, this is a very

00:06:06

tasty dish, believe me, the Duma will be

00:06:07

interested and it will be released this coming

00:06:09

Tuesday at 12:00 Moscow

00:06:12

time, friends, that’s all For everyone who

00:06:13

was interested and I hope it’s useful

00:06:15

put your fingers up, subscribe to the

00:06:16

channel so you don’t miss anything Well, I’m

00:06:18

not saying goodbye to you, I’m saying see you all

00:06:19

and goodbye to everyone

Description:

Разделка лосося для дальнейшей засолки делается так! Друзья, я солю каждый год много лосося и для себя определился с правильной разделкой рыбы для засолки, есть нюансы при разделке лосося которые влияют на конечный результат, от того как мы подготовим тушку лосося к дальнейшей засолки зависит например будет ли малосольная рыба храниться долго или нет, посмотрите это видео по правильной разделке красной рыбы и у вас всегда будет получаться отличная малосольная красная рыбка, не чего не когда не затухнет и не испортится , Рыбалкой и рыбой я занимаюсь всю свою жизнь, сам ловлю и сам готовлю рыбу с раннего детства и кое какие знания в этом вопросе с опытом пришли, не стоит допускать моих ошибок , делайте сразу всё правильно и будет у вас вкусная и полезная рыбка на столе всегда ! всем спасибо за просмотр и всем добра ! Посмотреть это видео "Разделка лосося для засолки, всё просто но есть нюансы" на моём канале в YouTube можно тут: https://www.youtube.com/watch?v=wTZmKNNhIX4 Спонсорская подписка на Boosty, Ранний доступ к контенту, и моим видео которые не выходят на YouTube : https://boosty.to/fishermandv27rus По вопросам рекламы: [email protected] Мой канал: https://www.youtube.com/c/FishermanDV27RUS Мой Telegram: https://t.me/Fishermandv27rus Мой канал на Дзен: https://dzen.ru/fishermandv Всем желающим помочь: https://boosty.to/fishermandv27rus/donate ЮMoney : 5106 2110 8086 5731 Карта Сбербанка: 4276 7018 0042 2927 Карта Tinkoff: 5536 9141 2991 4713 ,

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