Salted Red Fish
by Editorial Staff
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
- Wash the fish steak, pat dry with a paper towel, and cut off the backbone.
- Remove the skin from the fish. Using a knife, carefully cut the skin from the fillet with a knife.
- Remove bones from each sirloin with tweezers. I use regular eyebrow tweezers to remove them.
- To salt the fish, combine salt and sugar in a bowl. Salt should be 5 times more than sugar.
- Pour salt, sugar, and sunflower oil into the dishes in which the fish will be salted.
- Brush each sirloin with a mixture of salt and sugar and place in bowls.
- 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.
- Rinse off the remaining salt from the salted fish, cut the fillets into slices and serve.
Enjoy your meal!
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