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.
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.
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