Pollock is a small fish of the cod family found along the entire Russian coast of the Pacific Ocean. Thousands of tons of this fish are caught every year, it is sold at very affordable prices and is considered not very valuable product. However, pollock meat has all the health benefits of sea fish and can be cooked very tasty.
It is necessary
-
- For salted pollock with red pepper:
- 5 kg of pollock;
- 250 g salt
- 200 g of red ground pepper;
- 100 g of garlic;
- oak leaves.
- For pollock
- salted in Finnish:
- pollock in small carcasses;
- rock salt;
- salt;
- sugar;
- ground white pepper;
- a bunch of dill.
- For pollock in Korean:
- 2 kg of pollock;
- 1 kg of radish;
- 200 g millet;
- 100 g of red ground pepper;
- 200 g green onions;
- 50 g of garlic;
- 10 g ginger;
- 180 g of salt.
Instructions
Step 1
Salted pollock with red pepper Peel, rinse the pollock, transfer to a deep bowl, rub with salt, close the lid and keep in the refrigerator for 24 hours. Cut off the head, separate the flesh from the bones, squeeze the brine. Cut the pollock pulp into medium-large pieces, sprinkle with salt, ground red pepper, crush the garlic, rub the fish with it.
Step 2
Pour boiling water over the salting dish several times. Pour boiling water over oak leaves, rinse in cold water, dry. Place pieces of pollock in prepared dishes, cover with oak leaves (if you have any), put a board on top, put oppression and leave in the refrigerator for 10-14 days.
Step 3
Finnish pollock Wash the pollock very thoroughly, cut off the head, tail, gut, but do not remove the scales. Dry the fish with paper towels, make an incision on the side of the abdomen, and remove the spine. Leave the uncut skin connecting the two halves of the fish.
Step 4
Take an enamel pot with a capacity of 10 liters. Chop the dill, mix with salt, sugar, ground white pepper. Pour rock salt into a saucepan (table salt will not work), put the spread fish with the scales down on the salt, sprinkle with the dill mixture, put the second carcass of the fish with the scales down and repeat until the fish runs out (the scales should not come into contact with the meat anywhere).
Step 5
Put a wooden board on the last layer of fish, put a little pressure on the board so that it squeezes the fish, but does not squeeze the juices out of it. Put it in a cellar or refrigerator for 10-15 days (the larger the carcasses, the longer it takes to salt them).
Step 6
Korean pollock Peel, wash the pollock, rub with salt, refrigerate for 2-3 days, rinse and dry. Remove the backbone and cut the fillets into 2 cm wide slices.
Step 7
Chop carrots, steam millet, cool, chop green onions, chop garlic and ginger. Toss the pollock fillets with carrots, peppers, onions, garlic, ginger and millet. Transfer the mixture to a glass or enamel bowl, close the lid tightly and incubate for 2-3 days at room temperature.
