A sandwich with red salted fish for breakfast - what could be better? Of course, salted fish can be bought in the store without any problems, but at home, for some reason, it turns out much tastier. In addition, you can control the degree of salting of fish and the spice of its salting yourself. Salting pink salmon is not difficult.
It is necessary
-
- Pink salmon - 1 piece 1 kg,
- Freshly ground black pepper
- coriander - half a teaspoon,
- Coarse salt - 3 level tablespoons,
- Sugar - 2 level tablespoons.
Instructions
Step 1
Defrost fish on the lower shelf in the refrigerator or at room temperature. Rinse the pink salmon in cold running water. Pat the carcass dry with a paper tea towel. Separate the head, tail and fins. Cut lengthwise along the abdomen, remove the insides.
Step 2
Make cuts from the inside across the ribs along the ridge, remove the ridge and carefully cut the ribs with a sharp knife.
Step 3
Mix sugar, salt and spices in a separate bowl, rub the resulting fillet with them on all sides. Wrap the fish in a cloth, put it in a bowl, close the lid, and let it sit for 4 hours at room temperature. After two hours, turn the fish over so that it is evenly salted.
Step 4
Put the fish in the refrigerator, it will be ready in a day. You can cut it into pieces and put it in a container with a tight-fitting lid.
