Muksun is a fish energy cocktail. Its fatty meat is absorbed by the human body almost completely and charges it with vivacity. Arachidonic acid, contained in muksun, allows you to cope with high physical exertion. Bromine strengthens the nervous system, while copper helps the process of hematopoiesis. The mineral substance molybdenum maintains normal teeth, because retains fluoride in the body. It, in turn, is also contained in muksun, and does not allow teeth to decay, but ensures the prevention of caries. In a word, muksun is a fish that is difficult to replace. She will take pride of place on the table. Dishes made from muksun will be exquisite and sophisticated delicacies. And salty muksun will become king, both at a family dinner and at a dinner party.
It is necessary
-
- Muksun - 1 kilogram
- Salt - 100 grams
- Sugar - 1 tablespoon
- Ground pepper - 2 teaspoons
- Dill - to taste
Instructions
Step 1
The first step is to choose the fish to be salted. You are in luck if you saw fresh muksun on sale. First, look closely into his eyes. They should be convex, light and transparent. Then carefully examine the gills. If they are red, then muksun is fresh. Don't buy fresh fish without a head!
Step 2
Choosing frozen muksun? The rules are the same: we look in the eyes, look under the gills, buy only fish with a “head on shoulders”, and the ice crust is even and smooth, no more than two millimeters thick. If the muksun carcass has lost its shape, deformed and peeled off, it means that it has been repeatedly thawed and frozen again. Refuse to buy such fish.
Step 3
Muksun was chosen. Be patient. It is best to defrost fish in the refrigerator. 7-9 hours - and your muksun will be ready for salting.
Step 4
Gut muksun. Do not peel off the scales. Rinse the muksun in cold water, freeing the fish from mucus. Pat dry with a towel.
Step 5
Weigh the muksun. Prepare other ingredients according to weight. Choose a dish in which the fish will be salted, it must completely fit in it.
Step 6
Cut the muksun along the ridge, dividing the fish in two. Try not to damage the thin film covering the fat layer on the muksun belly.
Step 7
Carefully remove the ridge from the fish.
Step 8
Pour half of the prepared salt on the bottom of the dish. Take coarse salt for salting. The salt should remove moisture from the fish. Coarse salt dissolves slowly at low temperatures. She will need moisture, which she will just pull out of the fish.
Step 9
Place muksun with scales on salt.
Step 10
Sprinkle the muksun meat with sugar and salt, white or black pepper. You can add freshly chopped dill to taste.
Step 11
Cover the fish. If you have several carcasses of muksun, then leave the first fish flat, and put another carcass on top of the meat side.
Step 12
Cover the scaly side of muksun with the remaining salt.
Step 13
On top of the muksun, put a weight that would fix the fish in a stationary position. The load should be light so as not to "squeeze all the juices" out of the muksun.
Step 14
We leave muksun for 24 or 36 hours in a cool place. Salting time depends on the size of the fish.
Step 15
After 24 hours, boil the potatoes, chop the muksun and serve.
