Muksun is a noble river white fish of the salmon family. Muksun meat is considered a delicacy due to its exquisite taste. Lightly salted muksun is especially appreciated. This fish is also used for slicing.
It is necessary
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- Recipe number 1. Pickled muksun (sugudai).
- Ingredients:
- 1 large muksun
- 2-3 large onions
- 70 g vegetable oil
- vinegar or lemon juice
- salt
- pepper to taste.
- Recipe number 2. Lightly salted muksun. Ingredients:
- 1 large muksun fish,
- 0.5 kg of salt (without iodine),
- parsley and dill,
- 2 cloves of garlic.
Instructions
Step 1
Recipe number 1.
Wash and gut the fish thoroughly. Remove scales from it.
If muksun is frozen, then try not to bring it to complete thawing, as in this case the meat may begin to crumble.
Step 2
Cut the peeled muksun into 1 cm thick pieces.
Step 3
To prepare muksun, use only enamel dishes.
Place the pieces of fish in it.
Step 4
Chop the onion into rings and add it to the fish.
Step 5
Salt and pepper the fish in a bowl, pour 70 g of vegetable oil and mix thoroughly.
Step 6
Sprinkle the muksun with lemon juice or vinegar. Add a little fresh parsley and dill or bay leaf if desired.
Step 7
Stir all the ingredients and put the lid on the saucepan. Place the dishes in a cool place.
Step 8
Stir all the ingredients and put the lid on the saucepan. Place the dishes in a cool place.
Step 9
You can eat fish after 3 hours.
Step 10
Recipe number 2.
Rinse the muksun and gut it. Cut off the head from the fish, but not the fins.
Step 11
Use a sharp knife to cut the fish along the spine on both sides, right up to the tail. Remove the ridge from it.
Step 12
Rub the fish with salt on the outside and inside. Place the muksun in a bowl and leave to salt for 2 hours.
Step 13
While the fish is salting, finely chop 2 cloves of garlic, parsley and dill. Mix them up.
Step 14
After 2 hours, take the fish and thoroughly wash it from salt in running water. Potential germs will be washed out along with the salt.
Step 15
From the inside of the fish, cut it into small pieces, but do not damage the skin. It is not necessary to remove bones.
Step 16
The skin will peel off easily from salted fish. Tear off the cut pieces of muksun from it and put in a saucepan.
Step 17
Sprinkle fish fillets with herbs and garlic. The dish can be served on the table.
