There are situations when there is raw red fish, but you don't want to cook fish soup or fry it. In this case, it is better to pamper yourself with home-made slightly salted sea fish. We offer a quick recipe for making lightly salted red fish yourself.
It is necessary
- Products
- • Fish (trout, salmon, pink salmon) - 1-1.5 kg
- • Medium or coarse salt - 3-5 tablespoons. Salt is needed not iodized, without flavorings.
- • Sugar - 1-1, 5 tablespoons
- • Ground black pepper - 0.5 tsp (can be replaced with ground allspice)
- • Bay leaves - 3-5 pcs. (can also be replaced with ground bay leaf or broken by hand into small pieces)
- • Dried dill (optional)
- Dishes:
- • Capacity for salting
- • oppression (pot or can of water)
Instructions
Step 1
If the fish was uncut, then remove the head, cut off the tail and fins. Clean the entrails of the fish and remove the spine. To do this, make an incision on the back with a sharp knife and carefully divide the fish into 2 parts. Gently remove the spine and large bones. Tweezers can be used for bones. If the fish is small in size, that is, it fits entirely in a salting container, then leave 2 fillets on the skin. If the fish is initially large, then it is better to cut it into 2-3 pieces.
Step 2
Next, prepare the salting mixture. In a clean, dry container, combine salt, sugar, black pepper, and bay leaf. The mixture should be enough for all the pieces, if a little remains, then the remnants of the dry pickling mixture are simply poured onto the pieces on top.
Step 3
Then they start salting the fish. To do this, take each piece of fish in your hand and evenly cover it, and rub it a little with a salting mixture. The prepared fish is covered with a cutting board or plate on top and the oppression is set. For 2-3 hours the fish is left to salt at room temperature, then taken out to a cool place for a day. If the pieces of fish were large, then you can keep the fish salted for a little more than a day.
