Cooking description:
Salting red fish is as easy as shelling pears. You will need coarse salt, preferably sea salt, a little sugar (to enhance the salty taste), as well as ground black pepper (good if freshly ground). Both trout and pink salmon are suitable for cooking salted red fish, salmon is one of the options. Be sure to remove all bones from the loin you are going to salt.
Appointment: For lunch / For dinner / For a festive table / Buffet
Main Ingredient: Fish & Seafood / Salmon
Dish: Blanks / Snacks / Salting
Ingredients:
- Salmon fillet - 1 Kilogram
- Salt - 5 tbsp. spoons
- Sugar - 1-2 tbsp. spoons
- Ground black pepper - 1 Teaspoon
Servings: 10-15
How to cook "Salted Red Fish"
If you have a large fish, be sure to cut it into portions - ideally 500-700 grams. The pieces should not be too large.
Try to trim the fillets so that the meat is boneless. Remove visible bones with tweezers. I got two pieces of fillet a little over a pound each.
Combine salt, sugar and freshly ground pepper. Rub the fish well on all sides with the spices. Take a glass or plastic container, put the first piece with the sandpaper down.
Put the second piece, skin side up, so that in the end there is meat to meat. Close the container, send the fish to the refrigerator for at least a day, maybe two days. Turn the fish every 6 hours so that it is evenly salted.
Then you can rinse the fish from salt, dry it and wrap some of it in food wrap (for the future), and cut the other for consumption. Here is salted red fish and ready! Enjoy your meal!