Salmon, pink salmon, trout - any red fish is not only tasty, but also a very useful product. A variety of dishes can be prepared from this delicacy, but many cannot resist a piece of salted red fish. You can buy salted fish from the store, but nothing beats a homemade ambassador.
How to choose fish for salting
Red fish should be chilled or frozen. In the second case, you need to be sure that the fish is not thawed or re-frozen. The fish should not have an unpleasant odor or stains. A good fish is always firm, the color of the meat is soft pink.
Salting fish should always be thawed only in natural conditions, as using a microwave oven will negatively affect the taste of the product.
Utensils for salting fish and other equipment
You will need a container for salting fish. This can be an enamel bowl or saucepan, a plastic container, or a glass jar. Under no circumstances should metal utensils be used.
For oppression, you can use a water bottle. And you need to cut the fish with the sharpest possible knife. Cooking scissors may be needed to trim the fins.
How to salt red fish at home
If you bought a whole fish, you need to cut off its head and then remove the fins. Next, you need to remove the insides, after opening the belly. To remove the bones, you need to cut the fish to the left and right of the spine. Small fish can be salted whole, and large ones are best cut into pieces.
Homemade salting of fish: what seasonings to use
The classic red fish pickling mix consists of salt, black pepper, sugar and bay leaf. Salt should be coarse or medium. Sea salt works best, but without any additives. For one kilogram of fish, you need 3 tablespoons of salt and a tablespoon of sugar. You can reduce the amount of sugar to taste, but you don't need to give it up, as it makes the fish taste very delicate. 3-4 bay leaves and 5-6 black peppercorns and a unique flavor will be guaranteed.
The fish should be sprinkled evenly with a mixture of salt and sugar, put in a container and evenly distribute the rest of the mixture. Add pepper and bay leaves last. The fish should stand under oppression for several hours at room temperature, and then in the refrigerator for 24 hours.
