Salted Pink Salmon
by Editorial Staff
To be sure of the quality and freshness of the fish, it is best to pickle the pink salmon yourself.
Ingredients
- Pink salmon – 1 pc. (1 kg)
- Salt – 4 tbsp
- Sugar – 2 tbsp
- Ground herbal mixture – on the tip of a knife
Directions
- Everything you need to pickle pink salmon at home.
- Wash one large pink salmon (chum salmon or salmon), remove scales, cut the abdomen, remove the entrails, head, fins, and tail. Rinse the fish with cold water.
- Mix coarse salt with sugar (don’t be surprised, sugar is necessary to pickle pink salmon) in a 2: 1 ratio, add dry ground mixture on the tip of a knife, mix well.
- Using a sharp knife, cut the fish into portions, about 7-8 mm wide.
- Spread the fish in layers in a small enamel bowl, sprinkling each layer with the prepared mixture rather thickly. Sprinkle the top layer of fish with the mixture.
- Press down on the fish using an upside-down flat plate that fits well. Optionally, you can put a liter jar of water on top. Place the fish in the refrigerator.
- The fish will be ready on the second or third day.
Enjoy your meal!
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