Salted Red Fish (Char)

by Editorial Staff

It is not always possible to buy salted fish such as you like in the store. I salt red fish the same way, so you can use char, pink salmon, and salmon. The only thing is that you need a lot of salt. The fish is ready in 10 hours, we usually eat the next day after salting.

Summary

Course	Main Dish
Servings (Default: 2)

Ingredients

Char fish (or other red fish) – 0.5 kg
White onions – 0.5 pcs.
Salt – about 4 tablespoons spoons
Bay leaf – about 4 leaves
Peppercorns – 10 pcs.
Vegetable oil – 5 tbsp

Instructions

We clean the fish from scales and entrails.
Cut off the head and tail, rinse.
Cut into steaks.
Salt the steak on both sides. And in the middle, we take the salt in our hands and rub it directly.
So we salt all the steaks, let it be better to have more salt, in which case the fish can be washed or pour more oil.
Put 3 peppercorns, half a bay leaf, a couple of onion slices at the bottom of the container. And add a teaspoon of vegetable oil.
Place a couple of steaks tightly in a container.
Put lavrushka, a couple of peppercorns, and onions on the fish.
And so is each layer. Pour oil on top – about 2 tablespoons.
All in layers.
We put it under the press.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.