Cod is one of those unique fish species that never gets boring. It lives in the White Sea and the Arctic Ocean and is considered a large marine fish. Unfortunately, fresh cod is very whimsical to store, so it is recommended to salt it after catch. Salted, it does not have a very pleasant smell, but it does not lose its nutritional and taste properties.
Instructions
Step 1
Use winter and autumn cod in salting. At this time, its meat is characterized by high fat content, and from this the taste only improves.
Choose only fresh fish weighing more than three kilograms.
Step 2
For cod salting, use coarse salt, the main purpose of which is to remove moisture from the fish, and not give it a preservative quality. Crystals require moisture to dissolve at low temperatures, which they take from the fish.
Step 3
Give preference to unenamelled dishes or food grade plastic, if the volume of fish is very small, you can take glass containers.
Step 4
Before salting, gut or cut large cod into pieces. Particular attention should be paid to the film that protects the abdominal cavity. In no case should it be damaged.
Step 5
Then, make an incision along the spine and cut the ribs away from the spine. There is no need to wash the fish, it is better to just wipe it with a dry cloth. Medium fish weighing up to three kilograms can be salted whole and, to speed up the process, it is recommended to inject a strong saline solution into the abdominal cavity through a syringe. The solution should be very saturated.
Step 6
Rub the fish generously with salt and pour the salt separately under the gills and into the mouth. After that, you can already put the fish in the prepared container. When the cod becomes tough and does not bend well, we can assume that the salting is over. This fish is called tanned.
Step 7
It is not recommended to salt frozen cod, the structure of its tissues is already broken, and it will not work well to salt it, since it will not be clear when the fish is already salted, but not salted yet.
It is recommended to store fatty cod in brine, since there is little moisture in the fatty tissues, and the fish will not take much salt, which means it will be subject to the decay process even after salt treatment.. The small one can simply be sprinkled with salt and laid in layers.
