Omul is a very rare fish that lives in strictly defined places: Lake Baikal and the Arctic Ocean. This fish has amazing taste, for which it received the name royal. Omul can be harvested in different ways: freeze, smoke and salt.
It is necessary
-
- a fish;
- salt (coarse);
- water;
- container for salting;
- oppression.
Instructions
Step 1
Before you salt omul, you need to decide on the method of salting. There are two ways of salting omul. The first method of salting - the fish is salted without entrails, that is, gutted, the so-called "peasant ambassador". The second method of salting fish is called "cultural salting", when the fish is salted without gutting. In this case, it will have a stronger scent.
Step 2
Only the freshest scum should be taken for the salting. The fresher the fish, the tastier it will be after salting. Feel free to pick and smell fish when you buy, this is a guarantee that you will buy a fresh product.
Step 3
Then rinse the fish thoroughly. If you salt in the usual way, then proceed to the next step. If with gutting, then carefully open the belly of the fish, remove all the insides, rinse with cold running water. Attention, you do not need to clean the scales!
Step 4
After that, sprinkle the prepared fish with salt. If you do not know how much salt you need to take on your fish, you can use the following method. Spread a layer of salt about 0.5 cm thick on a flat surface. Then take a fish, put it on the salt, press down, then turn over and press down again. How much salt has adhered to the fish will be enough for salting. It is best to take coarse salt, it dissolves more slowly, and the salting occurs evenly.
Step 5
After that, put the fish sprinkled with salt in a salting container. Laying should be tight, head to tail, the main thing is that the belly of the fish "looks" up, so the brine will be inside. Then sprinkle each row of omul with salt on top, and so fill the container to the top.
Step 6
As soon as the container is full, put oppression on top. After a day, the omul will be lightly salted, and it is already suitable for eating, but it is better to wait two days and enjoy the delicate taste of well-salted fish.
