Whitefish salting techniques are suitable for cooking any other salted sea fish. However, whitefish must be salted exactly according to the instructions in order to better emphasize and preserve the delicate taste of this fish.
It is necessary
-
- 1.5 kg whitefish (2 carcasses);
- 150 g salt;
- 1 tbsp. l. Sahara;
- 2 tsp ground pepper;
- dill.
Instructions
Step 1
Wash the whitefish carcass under running water to remove mucus. Wait for the water to drain. Gut the fish, but do not remove the scales. Then wipe it dry with a paper or linen towel.
Step 2
From the side of the abdomen, along the entire carcass with a sharp knife, make an incision so that it is possible to extract the bones of the ridge. At the same time, try to leave the skin intact. Thus, you will get a carcass, divided into two halves, but connected by skin. Then remove the rib bones and the ridge.
Step 3
Prepare a wide, deep bowl with a flat, flat bottom. Pour coarse salt into it (2-3 tbsp. L.). Lay the whitefish cut in half on the salt with the scales down.
Step 4
Prepare a mixture of salt (2 tablespoons), sugar (1 tablespoon), ground white pepper (2 tablespoons) and finely chopped fresh dill (200g). Cover the open side of the whitefish with this mixture.
Step 5
Place the second fish on top so that it lies on the belly, meat side of the spice. The scales will be outside. Sprinkle these scales with salt (1-2 tablespoons) and chopped dill. Do not add spices.
Step 6
On top of all the fish sprinkled with salt, place a light weight (for example, a flat plate on which place a 0.5 liter cup of water). The task of such a load is to keep the fish in a fixed position motionless so that the carcasses fit snugly against the salt and spices. Leave the bowl of fish in a cool place during salting at the rate of 1.5 kg. fish for 15-20 hours.
Step 7
When serving the fish, carefully remove it from the dishes, rinse it from salt and spices.
