How to Salt Red Fish
by Editorial Staff
How to salt red fish in a whole piece, as well as in separate portions (express method). A very tasty and simple recipe for salting red fish at home. Suitable for all types of red fish. It turns out to be lightly salted, tender, and very tasty.
Ingredients
- Salmon (or other red fish) – 500-600 g
- Rock salt – 1 tbsp
- Sugar – 0.5 tbsp
How to salt red fish:
Directions
- Peel the fish, remove the ridge, ribs, and bones. Leave the skin.
- In a container where the fish will be salted, mix the salt and sugar. It is best to salt the fish in a glass container, and in metal, one is highly undesirable, since the fish can get a metallic taste.
- Dip the fish in salt and sugar on all sides. If you salt a whole piece of red fish, then after 12 hours we will get lightly salted red fish. The degree of salinity can be adjusted to your liking. To make the fish saltier, leave it for a day or up to a day and a half.
- If you need to salt the fish very quickly, then cut it into thin slices 0.5-1 cm thick and roll in a mixture of salt and sugar. After 1-2 hours, this fish is ready to eat.
- When salting red fish, the liquid is released from it under the influence of salt. As soon as the degree of salting of the fish suits you, this liquid must be drained, and the salted fish should be transferred to a clean glass container and stored for 2-3 days in the refrigerator, or immediately served on the table.
Enjoy your meal!
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