Red fish is deservedly considered a delicacy. Numerous dishes are prepared from salmon, trout, pink salmon. Also, red fish is salted. It is not difficult to do this, and its taste is much better than that of the same product purchased in the store.
For salting, it is better to buy whole fish with head and fins. It should be free of foreign odors and stains. If the fish has already been cut, then you should pay attention to its color. It should not be bright red or yellow, the color of a quality red fish is pale pink.
You need to defrost fish naturally, at low temperatures. Better on the bottom shelf of the refrigerator. Do not defrost fish in a microwave oven!
Inventory
For salting fish, use an enamel pot or bowl, glass jar or plastic container. A metal container is not suitable for this purpose.
You will need sharp knives, and cooking scissors to cut the fins. You also need oppression, you can use a five-liter bottle filled with water.
We butcher the carcass
First you need to cut off the head, then remove the fins using culinary scissors. The belly is ripped open along the carcass of the fish and the entrails are removed.
From the spine to the right and left, the fish is cut so as to separate the bones. Remove bones with your hands. If the fish is large, then it is cut into several parts, the smaller one can be left entirely.
Salting mixture
For salting, you need salt, sugar, bay leaves, black pepper.
Salt should be coarse, preferably sea salt, no additives. Usually, 3 tablespoons of salt are taken per 1 kilogram of fish. Sugar is added in a ratio of 1: 3, so for 3 tablespoons of salt you need to take 1 tablespoon of sugar. Sugar will give the fish a delicate flavor.
It is enough to take 3 - 4 bay leaves and 5 - 6 peppercorns. You can add a little ready-made mixture for salting fish.
Salting process
Sprinkle the fish evenly on all sides with the mixture, then place it in a container and sprinkle with the remaining mixture. Add bay leaves and pepper last.
Cover the fish with oppression and let stand at room temperature for two hours. Then put it in the refrigerator. Everything will be ready in a day.
If you like fatty fish, then you need to choose salmon or trout. Chum salmon and pink salmon are not so fatty, and therefore they can be sprinkled with olive oil before serving.
