Salted red fish is a great breakfast option for the whole family. It is especially tasty if the fish is home-salted. Introducing a simple recipe for dry salted red fish.
It is necessary
- - any red fish;
- - salt;
- - granulated sugar;
- - black peppercorns;
- - Bay leaf;
- - lemon;
- - vegetable oil.
Instructions
Step 1
Prepare red fish. To do this, defrost it, if necessary, clean the scales, cut off the head and tail, as well as fins.
Step 2
Gut the fish. To do this, you need to cut the abdomen with a knife, take out the milk and other insides. If you are lucky and you find caviar in the fish, you can put it aside and pickle it separately.
Step 3
Fillet the fish. To do this, use a sharp knife to cut the fish along the ridge, trying to cut it in half. Gently remove the ridge and then the remaining bones with your hands.
Step 4
Prepare the rest of the ingredients. Salt and granulated sugar are calculated in the following proportion: 1 tablespoon of sugar and 2 tablespoons of salt are used for 1 kilogram of red fish.
Step 5
Grind black pepper. You can use ready-made ground pepper, but freshly ground pepper will be more aromatic. Crumble the lava leaf. Combine all bulk ingredients in one container and mix.
Step 6
Prepare a container for salting. An elongated food container with a lid works well. Grate the fish fillets evenly with a sugar-salt mixture, put in a bowl, transfer the mixture between fillets, close the lid.
Step 7
First, you need to let the fish stand in a warm place for several hours so that the salt mixture begins to absorb into it. A small amount of liquid appears. Then put the fish in the refrigerator.
Step 8
In this form, the fish should be salted within 1 day. After that, you need to remove the fish from the refrigerator, drain the resulting brine.
Step 9
Remove the skin from the fish fillet. It is quite simple to do this: pick up the skin with a knife and gently pull it. After a day of salting, it will come off easily.
Step 10
At this stage of cooking, the fillet of red fish can be left in whole pieces, or you can cut it in portions, like for sandwiches.
Step 11
Pour lemon juice on the fish. Please note that the lemon seeds should not get into the fish, as they contribute to the bitterness.
Step 12
Add 2-3 tablespoons of vegetable oil to the fish. It can be refined to taste or not. Put in the refrigerator for another day.
Step 13
Serve red fish on gray or white bread sandwiches, with butter or soft cheese.
