Salting Red Fish at Home

by Editorial Staff

The easiest and fastest way to pickle red fish at home. There are special subtleties in salting red fish, but it is impossible to oversalt it, it absorbs as much salt as it needs.

Summary

Course	Main Dish
Servings (Default: 5)

Ingredients

Red fish – 1 kg
Salt – 5 tbsp
Sugar – 2 tbsp

How to cook salted red fish at home:

Instructions

Carefully remove the skin from the fish, cutting with a knife. Check for bones.
Cut the fillet of red fish without skin into small pieces (the smaller the piece, the faster the fish will be salted).
Mix sugar with salt. We prepare a container (plastic or glass, but not metal) in which we will salt the fish. Pour salt on the bottom and spread a layer of fish. Salt well.
We spread the next layer of fish, salt well again. And so is each layer. Do not be afraid that there is a lot of salt, the fish will absorb as much salt as it needs.
We close the container and send it to the refrigerator.
After 12 hours, the salted red fish will be ready.

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.