To be sure of the quality and freshness of the fish, it is best to pickle the pink salmon yourself.

Summary

Ingredients

• Pink salmon – 1 pc. (1 kg)
• Salt – 4 tbsp
• Sugar – 2 tbsp
• Ground herbal mixture – on the tip of a knife

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Instructions

1. Everything you need to pickle pink salmon at home.

   

2. 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.
3. 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.
4. Using a sharp knife, cut the fish into portions, about 7-8 mm wide.
5. 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.
6. 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.
7. The fish will be ready on the second or third day.

Enjoy your meal!