Salted Red Fish

After watching one of the culinary programs on TV, I realized that you can salt the red fish yourself. I just had a small piece of salmon steak, which I decided to try to pickle. This process turned out to be very easy and simple.

Ingredients

• Red fish (salmon, etc.)
• Salt – in a ratio to sugar 5: 1, respectively
• Sugar – a pinch
• Vegetable oil – how much will it take
• Lemon juice to taste

Directions

1. Wash the fish steak, pat dry with a paper towel, and cut off the backbone.
2. Remove the skin from the fish. Using a knife, carefully cut the skin from the fillet with a knife.
3. Remove bones from each sirloin with tweezers. I use regular eyebrow tweezers to remove them.
4. To salt the fish, combine salt and sugar in a bowl. Salt should be 5 times more than sugar.
5. Pour salt, sugar, and sunflower oil into the dishes in which the fish will be salted.
6. Brush each sirloin with a mixture of salt and sugar and place in bowls.

   

7. Pour the fillet with vegetable oil, squeeze out the lemon juice, close the lid, and leave to salt at room temperature. I put the fish in the refrigerator overnight. In total, the fish was salted for a day.
8. Rinse off the remaining salt from the salted fish, cut the fillets into slices and serve.

Enjoy your meal!