Red fish is both a great party snack and a delicious nutritious food for everyday sandwiches. Various types of red fish are suitable for pickling - salmon, salmon, chum salmon. You can marinate the fish whole, in large chunks, or in slices.
It is necessary
-
- 1 kg of red fish
- 2 tbsp. tablespoons of salt
- 1 tbsp. spoonful of sugar
Instructions
Step 1
Rinse the fish well, cut it along the ridge. If the fish has not yet been gutted, clean it, gut it, cut off its head. Remove the fins and tail. Pull out the ridge. Rub two halves of the carcass with salt and then sugar. If you have less fish than the recipe says, reduce the amount of salt and sugar accordingly. Their ratio should be two to one. Be sure to rub the carcass both inside and outside.
Place a few bay leaves on top of the fish, if desired, sprinkle with black pepper or mustard. In any case, these spices should be few, they should give only a subtle hint of aroma, so that the smell of noble fish remains.
Step 2
Further options are possible. To marinate red fish, it must be left to salt under pressure or wrapped in cheesecloth. In the first case, put the prepared halves of the carcass in a bowl, cover with a plate on top, and put a weight on the plate. The simplest thing is to take a glass jar and fill it with water. The oppression is ready. A red fish can stand under oppression just on the kitchen table, it does not need cold. After 12 hours, remove the fish, shake off excess salt and refrigerate.
Step 3
Otherwise, wrap the red fish rubbed with salt, sugar and spices in several layers of gauze or parchment paper. In this form, marinating red fish is required in the cold. Place the wrapped fish in the refrigerator. After the same 12 hours, the fish will be ready.
Step 4
Alternatively, you can add salt to the red fish by cutting it into thin slices.
Take a sharp knife and cut the raw fish into slices with the knife at a 45-degree angle. In a bowl, stir two to one salt and sugar. Next, roll each plate in the mixture, rubbing a little salt and sugar with your fingers. Dip each bite in vegetable oil (or drizzle oil on the plates already in the bowl). You need to eat a red fish prepared in this way rather quickly; it will stand in the refrigerator for no more than two days.
