How to salt delicious red fish proportions. How to easily and quickly pickle red fish

Oh, and I love salted fish! I have already told you how to pickle red fish at home. But there are many salting recipes (read those who are interested), and today you will not leave without new ones. In addition, I will share some secrets that will help you prepare a real delicacy. I often write on the topic of fish, and I'm sure regular readers will soon become real masters of its preparation, right?

How to pickle red fish at home

What kind of fish is suitable for salting? Absolutely any, except for sturgeon breeds - for their salting, refrigeration equipment is needed, which is not available at home. Red fish - pink salmon, sim, chum salmon, sockeye salmon, coho salmon, trout and salmon. From salted red fish can on the festive table, find out the recipes by clicking on the link.

Fresh and frozen fish are suitable for salting.
We were going to fillet the fish - it’s better to do it until it is completely defrosted. Bones with a ridge are separated more easily, and the fillet itself remains intact.

There are two ways of salting: dry, using a pickling mixture, and using brine - brine.

Dry salting of red fish:

To make a pickling mixture, take equal amounts of sugar and salt, add any spices. The amount of salt with sugar can be varied, depending on how each time you get salted fish cooked according to a new recipe.
With dry salting, the selected fish is simply sprinkled with the mixture and left on the kitchen table for a while. According to some recipes, you need to cover the fish and put oppression on top. Personally, I rarely do this, the fish lets out juice and I don’t really like it.

Salting fish with brine:

With this method, the fish is ready much faster, and its taste is more intense.
The classic version of brine is prepared as follows: for 3 tablespoons of salt, a tablespoon of sugar is taken (less possible) and a few peas of pepper - black, allspice, or both. Add bay leaf - don't mess it up.
Boiling the brine is not necessary, just take raw water. But if you are going to store the finished product for a long time, then boil it better.
Experienced lovers of salted red fish know an interesting secret of its salting. They add mustard powder to the brine. No powder - put ready. This will give a pleasant spicy flavor to the fish, and the salting process will go much faster, one and a half times. Just keep in mind that you don’t need to add mustard to the hot brine, let it cool down a little first, up to 50 degrees.
Did you make a pickle? Fill them with fish carcasses and leave for two to three days at room temperature. When you make a fillet, start tasting after 5 hours (salmon salts out much faster, after two hours you can try).

Recipes for salting fish

Red fish is salted more often, it is beautiful, tasty, it absorbs a little salt due to its high fat content, so it is rarely oversalted. Getting started, do not be afraid, you will spoil it.

By the way, after cutting, do not rush to throw away waste. From heads, ridges, fins and other things, prepare an excellent ear. Interested in the recipe, write, I will share in the comments simple and delicious. Beer lovers sometimes salt the bones of red fish separately - the delicacy goes fantastically sincerely with beer, and if a bit of meat remains on the bones, then it’s generally a delight!

Quick salting of fish

Make a brine from a liter of cold water, add 4 tablespoons of salt and 3 sugar and pour over the fish.
If you want the product to salt faster, then make the fillet and pieces of fish small.
After three hours, drain the brine and try (just in case, do not pour it out, you suddenly have to hold the pieces longer).

Dry salted red fish

The so-called salmon ambassador. The fish according to this recipe is dry salted, without brine.

Divide the fish into two large fillets. Pour salt generously into the bottom of the dish, rub the halves of the fish with salt and put the meat inside. From above, throw salt on the eye, but not sparing.
Leave in the room for 6-12 hours. The larger the fillet, the longer it will take to reach the condition. The salting time depends on what product you want to get at the output: lightly salted or more abruptly.
During salting, try, decide that the fish is ready, wash off excess salt. Further, friends, we act like this: sprinkle with black ground pepper from the inside, if you like - add a little red. Then dip your finger in vegetable oil and grease the halves, and put finely chopped garlic and bay leaf on top (tear smaller). Put the halves together again and let them ripen overnight in the refrigerator.

You can’t resist, start trying at night, the fish will be ready, especially if the individual is not large. If you want to speed up the process, cut the fish into pieces.

The clove will not spoil the product, but do not overdo it, you do not need much. Yes, and you can try other seasonings to your taste - there is a place for creativity.

By the way, sailors from the Far East do not call the ambassador salmon, for them the correct salmon ambassador is when salt and sugar are simply taken equally.

Salted salmon at home

Recipe number 1.

Fillet pink salmon, rub both halves with salt (should take 3-4 tablespoons, depending on size) and put them together.
Wrap the carcass in cellophane and several layers of newspaper. Put the salted red fish in the refrigerator for a day first. Then turn over to the other side and hold for another day.
Pink salmon, usually dry, which is why many do not like it too much, turns out to be juicy. I forgot to say when it is salted - wrap it in a rag and move it to storage. In this way, you can pickle salmon and chum salmon.

Recipe number 2.

The recipe is perfect for homemade salting of pink salmon, chum salmon, salmon.

Rub the pink salmon fillet with salt and add some spices. Seasoning can be bought at almost any store (special ones are sold), but you can also make your own. White mustard in grains must certainly be present in the mixture of seasonings - the fish will become dense, and will not fall apart when cut.
Grate the fillet, leave on the table for three hours. Then cut into pieces and put in a jar.
The final touch: pour any oil - vegetable, olive and refrigerate. Pink salmon can be tasted after twelve hours, and stored for as long as needed.

Interesting recipes:

Guys, stop me, otherwise I'll torture you with salted fish. Of course, I hope that the tips on how to pickle delicious red fish will inspire you to exploits and you will feed your household with solid delicacies.

I wish you health and enjoyment of life. Come to salted caviar, I will teach you to do it by the rules.

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Salted fish goes with a bang both as a festive delicacy and as a pleasant addition to a morning sandwich. To save money and get an impeccable delicacy to your liking, we suggest mastering the independent salting of noble fish.

There are two ways to salt:

dry - using a pickling mixture of salt and sugar;
with the help of brine - brine.

The classic pickling mixture consists of salt and sugar in a 2: 1 ratio. If you like to experiment, try changing the amount of sugar and salt, adding spices, lemon, etc. Each time you will get fish with a different taste.

With the “wet” salting method, the fish will cook faster, but will not be as tender.

Classic brine recipe:

For 1 liter of water, take 3 tbsp. l. salt, 1 tbsp. l. sugar, 3-4 peas of black and / or allspice, mix and boil. If you use drinking or filtered water, you can not boil, but raw brine is not suitable for long-term storage.

You can also experiment with brine: make it saltier or sweeter, add mustard, etc.

At home, you can pickle salmon, trout, chum salmon, pink salmon, coho salmon. It is better to use pre-frozen fish by thawing it in the refrigerator or at room temperature. With any salting method, lightly salted fish will be ready in a day, after 2-3 days it will become similar to the one sold in the store. More salt is not worth it.

A very fast way to salt red fish

For 1 kg of fish - 1 liter of brine.
Boil water, add 4 tbsp. l. coarse salt and 3 tbsp. l. sugar, chill.
Pour the fish with brine and leave for 2-3 hours at room temperature.
The smaller you cut the fish fillet, the faster you get the finished product.

Salt salmon and trout

Cut the fish into two large fillets.
Prepare a pickling mixture of equal parts salt and sugar and rub the fish well.
Sprinkle the bottom of the salting container generously with salt, put the fillet and also sprinkle salt on top without sparing.
Leave for 6-12 hours at room temperature. How much time it takes to salt depends on the size of the fillet and your taste: whether you want a lightly salted delicacy or a well-salted one. Wait the first 6 hours and try. Decide what is ready, take out the fish and wash off the excess salt.
To get a spicy bitterness - sprinkle the fillet with ground black pepper.
Then lubricate - do not water! - fish with vegetable oil, sprinkle with crushed garlic, put a bay leaf on top and put it in the refrigerator overnight.

Whether to use spices when salting red fish is up to you. Some chefs believe that spices spoil a delicate product, while others claim that they improve it. General recommendations: to preserve the delicate taste, choose not black, but white pepper. Do not put paprika in the pickling mixture. From dry herbs, parsley, dill, tarragon are preferred.

Recipes for homemade salting of pink salmon and chum salmon

Fish in the newspaper

Rub the fillet with salt, wrap in cellophane, then several layers of newspaper.
Put the fish in the refrigerator, soak for a day.
Turn the newspaper roll over to the other side and hold for another 24 hours.

Plus spices:

Rub the fillet with salt, add some of your favorite spices. If you add white mustard in grains, the fish will not fall apart when cut.
Keep the fish rubbed with the mixture and spices for 3 hours at room temperature.
Cut the fillet into portions, put in a jar, pour vegetable or olive oil, put in the refrigerator.
The fish will be ready in 12 hours, and you can store it in oil as long as you like.

Salmon is a delicacy that can be found on any table. Fish is incredibly useful. With regular use, the work of the heart improves, brain activity is activated and youth is prolonged. All this is due to the unique composition and recipes on how to salt salmon at home.
During heat treatment, most of the useful substances are destroyed. For the sake of preserving the beneficial properties of salmon, it is recommended to smoke or salt.

Red fish is an expensive product. So that the money was not spent in vain, and salted fish did not disappoint with its taste and aromatic qualities, carefully study the material below. Thanks to simple tips, you can easily and correctly cook salted salmon.

For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish for the sake of increasing safety. Such salmon after salting turns out to be rather dry.
If only frozen fish are on sale, make sure that they have not been frozen several times. The color of the fins will help with this. In a stale product, they are yellowish.
Buy a whole carcass if you have the skills to cut fish. Otherwise, I recommend choosing a sirloin or a small piece of carcass.
Salmon turns out juicy if coarse white salt is used during salting. Eminent cooks welcome the use of sea or ocean salt.
To give the taste of salted salmon piquant notes during salting, a variety of spices and herbs are added. Use spices as you wish, based on personal taste. Ready-made kits are available for sale.
Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, as the final product acquires a specific flavor that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for salting mackerel and herring. If you take them into service, they will help in creating a culinary masterpiece that will give odds to any purchased analogue in terms of taste and aroma.

Salted salmon calories

It is impossible to overestimate the benefits of salted salmon. There is a lot of melatonin in fish, which is responsible for cell regeneration and normalizes sleep. The composition contains minerals that reduce the likelihood of heart disease, strengthen blood vessels and control cholesterol levels.

The calorie content of salmon after salting is 202 kcal per 100 grams.

Classic recipe

The classic technology for cooking salted salmon is considered the simplest. The result of the classic salting is the most tender meat, which is instantly swept off the table by households or guests.

Ingredients:

Salmon fillet - 500 g.
Salt - 3 tablespoons.
Sugar - 3 tablespoons.
Fresh dill - 50 g.

Cooking:

Rinse the fillet with water and dry with a paper towel, mix the salt with sugar, chop the dill.
Grate the prepared fish pulp with a mixture of sugar and salt. Put the pieces of fish in a dish for salting. Put the first piece with the skin down, sprinkle with chopped herbs on top, put the second piece with the skin up.
Cover the salmon with a plate, put a jar of water on top. Leave for 6 hours, then refrigerate for 24 hours. After the time has elapsed, the dish is ready.

Video recipe

The fastest and most delicious recipe in 2 hours

A quick and tasty recipe is suitable for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. In a few minutes, the household emptied the plate and dipped me into an ocean of gratitude. I achieved this result in 2 hours at home.

Ingredients:

Salmon fillet - 2 kg.
Sugar - 3 tablespoons.
Salt - 6 tablespoons.

Cooking:

Remove the skin from the fish, rinse with cold water and dry with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar and salt.
Dip each piece of salmon in the resulting mixture. Put the fish in a brine dish. Cover the container with cling film and set aside for 2 hours.
After the time has elapsed, keep in the refrigerator for 15 minutes to cool.

If the fish is immediately put in the refrigerator, it will take longer to season. To spice up the finished dish, add a little garlic, onion, fresh dill or any other spices. A matter of taste.

How to salt salmon in brine

Many people cook sandwiches with red fish for breakfast. To do this, they buy a ready-made salted product in the store, but you can pickle salmon at home. Homemade fish is much healthier, more aromatic and tastier than store-bought semi-finished products.

Ingredients:

Salmon - 1 kg.
Salt - 4 tablespoons.
Water - 1 l.
Lemon juice - 2 tablespoons.
Carnation - 2 pcs.
Laurel - 1 leaf.
Peppercorns - 3 pcs.
Allspice - 5 pcs.

Cooking:

Rinse salmon well with water and dry with paper towels. If using the middle part of the carcass or fillet, cut into thin pieces.
Boil water, add spices, salt, cover with a lid and leave to cool completely. Pass the cooled brine through gauze, discard the spices and add lemon juice.
Put the pieces of fish in a glass or enamel pan, fill with spicy brine. Cover the top with a plate and refrigerate for 24 hours.

Videos cooking

Remove the finished fish from the spicy liquid, dry slightly, cut into slices and enjoy gastronomic pleasure. If you plan to serve treats on the festive table, garnish with fresh herbs and lemon slices.

Dry salting of salmon pieces

Salmon has only one drawback - the high cost. For home salting, it is not necessary to buy a whole carcass. Any store sells trimmings of red fish, which are ideal for dry salting.

Ingredients:

Pieces of salmon - 1 kg.
Sugar - 20 g.
Sea salt - 40 g.
Ground white pepper - 5 g.
Dill - 1 bunch.

Cooking:

Rinse the fish pieces with water, remove the bones.
In a medium bowl, combine sea salt, pepper, sugar, and chopped dill. Get a fragrant mixture for salting.
Put the pieces in a glass or enamel container, sprinkling each layer with a spice mixture.
Place the container in the refrigerator for 3 hours, placing a weight on top. After the time has elapsed, check for readiness. If the fish is salted, taste it.

Cooking salted salmon in pieces has several advantages. This is an affordable cost, high cooking speed, maximum safety and quality. Shop semi-finished products do not meet these requirements.

How to salt tasty whole salmon

Not every housewife has the courage to cook whole salted salmon on her own. The reason for this is the high cost of the salting object. Do not be afraid. With my recipe at hand, you will ensure that the result justifies the costs.

Ingredients:

Salmon carcass - 2 kg.
Salt - 8 tablespoons.
Sugar - 4 tablespoons.

Cooking:

Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the accumulated blood from the ridge. Cut off the head and tail. They are not suitable for salting, but they will go to the ear.
Rinse the fish with chilled boiled water several times. Remember, the use of tap water is bad for the shelf life of the product.
Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
Place in a bag and set aside for 3 hours. After that, send the product to the refrigerator for 12 hours.
The delicacy is ready.

Video recipe

I will add that the quality of salting is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of the sweet ingredient. If you don't like salted salmon, cook red fish in the oven.

Salt salmon in brine

An excellent recipe in brine in my family accompanies many family and holiday feasts and has earned a lot of positive feedback from households and guests. Despite its simplicity, it allows you to cook excellent salted salmon.

Ingredients:

Fresh salmon - 1 kg.
Salt - 700 g.
Sugar - 150 g.
Water - 2 liters.

Cooking:

Prepare the brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Make sure the quick ingredients are completely dissolved. Cool liquid to room temperature.
Wash the fish with water and cut into bite-sized pieces. Make a small cut in each piece so that it is better salted.
Put the salmon in the brine, cover with a saucer and press down with a load. After 2 hours you will get lightly salted fish, after 4 hours you will get a more salty version.
After the time has elapsed, remove from the liquid, dry, put in a bowl and refrigerate until morning. The delicacy is ready.

With this recipe, prepare a snack that, thanks to its delicate texture, just melts in your mouth. With what to serve a delicacy, decide for yourself. It is pointless to give recommendations, as tastes are different.

How to salt salmon bellies

Not every family can afford the purchase of red fish, which everyone loves. At some housewives, husbands often gather with friends and drink beer with dried fish or crackers. But at home, you can cook a delicacy that will satisfy everyone. We are talking about salted salmon bellies.

Ingredients:

Salmon bellies - 400 g.
Sugar - 1 tablespoon.
Salt - 2 tablespoons.
A mixture of peppers.

Cooking:

Rinse the bellies under running water, then fill with clean cold liquid and set aside for a third of an hour.
After the time has elapsed, carefully remove the skin, roll in a mixture of sugar, salt and spices, put in a glass container.
Add a little water to the jar - a centimeter from the bottom. Send the container with the abdomens to the refrigerator. After 2 days, the delicacy is ready.

Oh, and I love salted fish! I have already told you, and more than once, how to pickle red fish at home. But there are many recipes for salting fish, so even today you will not leave me without new ones. And in addition, I will share with you some secrets that not everyone knows, and which will help you prepare a real delicacy.

How to pickle red fish at home:
What kind of fish can be salted? Absolutely any fish is suitable, except for sturgeon breeds - for their salting, refrigeration equipment is needed, which is not available at home. Red fish - pink salmon, sim, chum salmon, sockeye salmon, coho salmon, trout and salmon.

I suggest you pickle not only fresh, but also frozen fish.
If you are going to cut the fish into fillets, then it is best to do this until it has completely defrosted. So the bones with the ridge are separated better and the fillet itself remains undamaged.

There are two ways of salting: dry, in which a salting mixture is used, and with the help of brine - brine.

Dry salting of red fish:

To make a pickling mixture, take equal amounts of sugar and salt, and, according to your desire, add any spices there. The amount of salt and sugar can be varied, depending on this you will get salted fish cooked according to a new recipe each time.

With dry salting, the selected red fish is simply sprinkled with the mixture and left on the kitchen table for a while (unless, of course, there is a cat nearby). Some recipes call for covering the fish and putting something heavy on top. But personally, I rarely do this, the fish lets juice out and I don’t really like it.

Salting fish with brine:

With this method, the fish is ready much faster, and its taste is more intense.

The classic version of brine is prepared as follows: For 3 tablespoons of salt, a tablespoon of sugar is taken (even less can be) and a few peas of pepper - black or allspice, or both. If you add bay leaf, then do not spoil it.

It is not necessary to boil the brine, you can just take raw water, it does not matter. But if you are going to store the finished product for a long time, then it’s better to boil it.

Experienced lovers of salted red fish know one more secret of salting it at home. They add mustard powder to the brine. There is none - put it already ready. This will give a pleasant spicy aroma to the fish and the salting process itself will go much faster, about one and a half times. Just keep in mind that you don’t need to add mustard to the hot brine, let it cool down a little first, up to 50 degrees.

Did you make a pickle? Then everything is simple: fill them with fish carcasses and leave for two to three days at room temperature. When you make a fillet, start tasting after 5 hours (salmon salts out much faster, you can try it after two hours).

How to pickle red fish - recipes:

As always, let's talk about red fish first, it is most often salted, besides, it is beautiful, tasty, absorbs a little salt due to its high fat content, so it is rarely oversalted. So when you get started, don't be afraid, you won't spoil it.

By the way, after cutting, do not rush to throw away waste. Their heads, ridges, fins and other things, prepare an excellent ear. Interested in the recipe, write, I will share in the comments simple and delicious. Beer lovers sometimes salt the bones of red fish separately - the delicacy goes very soulfully with beer, and if there is also a lot of meat left on these bones, then it’s generally a delight!

Recipe number 1. Quick.

Make brine from a liter of cold water, 4 tablespoons of salt and 3 sugar and pour over the fish. If you want the product to be ready faster, then make the fillet or pieces of fish small. After three hours, drain the brine and try (just in case, do not pour it out at all, you suddenly have to hold it some more).

Recipe number 2. Salmon ambassador.

Fish according to the recipe is dry salted. With it, the fish is cut into two large fillets. In the dish where it will lie, pour generously salt on the bottom, rub the halves of the fish too and fold the meat inside. From above, too, salt on the eye, but not sparing.
Leave it in the room for 6-12 hours. The larger the red fish, the more time it will take for it to reach the condition. It also depends on what product you want to get at the exit: lightly salted or more abruptly.

During salting, try and when you decide that the fish is ready, then wash off the excess salt. Further, friends, we act like this: sprinkle with black ground pepper from the inside, if you like, then add a little red. Then dip your finger in vegetable oil and grease the halves, and put finely chopped garlic and bay leaf on top (tear it smaller too). Fold the halves together again and let them ripen overnight in the refrigerator.
If you can’t resist, then you can start trying at night, the fish will be ready, especially if it is not large. To speed up the process, immediately cut the fish into pieces. But not too small.

With this option, cloves will not spoil the product, but do not overdo it, you do not need much. Yes, and you can try other seasonings, everything is to your taste, so there is room for creativity.
By the way, sailors from the Far East do not call such an ambassador salmon, for them the correct salmon ambassador is when salt and sugar are simply taken equally. But what is our name, right? We just want it to be delicious.

Recipe number 3. Salted pink salmon.

Fillet pink salmon, season both halves with salt (you should need 3 or 4 tablespoons, depending on size) and put them together. Wrap the carcass in cellophane and a few more layers of newspaper. Now put the salted red fish in the refrigerator for the first day. Then turn over to the other side and hold for another day. With this method, pink salmon, usually dry, which is why not many people like it, turns out to be juicy. I forgot to say when it is salted - wrap it in a rag and store it that way. In this way, you can pickle salmon or chum salmon.

Recipe number 4. Well suited for salting pink salmon.

Rub the pink salmon fillet with salt and add some spices. Seasoning can be bought at almost any store (special ones are sold), but you can also make your own. But in a mixture of seasonings, white mustard in grains must certainly be present - the fish will become dense, and will not fall apart when cut.

After you grate the fillet, leave it on the table for three hours. After that, cut into pieces and put in a jar. Now the final touch: pour any oil - vegetable, olive and refrigerate. Pink salmon can be tasted after twelve hours, and stored for as long as needed.

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How do we salt red fish at home

First - cooking, so that you can immediately appreciate the simplicity and clarity of the recipe. And after the instruction with a photo, we will tell you how to choose a good red fish and explain the secrets of success.

We need:

Pink salmon (salmon, chum salmon) - 500-600 grams
Salt (large) - 1 tbsp. a spoon
Sugar - 1 tbsp. a spoon
Patience to wait for the salting process - from 1 to 3 days

How we cook.

We wash the fresh carcass of pink salmon without scales in cold water under the tap. We dry with napkins and arm ourselves with a convenient knife.

When cleaning, our task is to get a fillet on the skin without bones.
We cut along the back from the head (!) Along the ridge - so that one part of the fish remains with the spine. We cut off the head with gills and proceed to the selection of bones. Often the fillet is quite soft - we free it from the bones by picking up each rib with our fingers. If that fails, tweezers come to the rescue.

We turn the part with the spine upside down and separate the fillet from the spine, starting to cut from the tail (!). Where to start moving is an important nuance, it is shown large in the photo below. We move smoothly so that the knife does not slip, does not cut the flesh across, does not pierce the skin.

As a result of simple manipulations at home, we get an excellent fillet on the skin - no worse than store packaging.

Salting is even easier than cleaning! Our choice is the dry method (without marinade), where only sugar and salt are needed in equal proportions. This recipe contains 1 tbsp. spoon for 0.5-0.6 kg of fish. So we get juicy and beautiful fish pulp - without loss of color and nutrients.

Salting algorithm:

Fillet in a glass bowl - Mix salt + sugar - Distribute the mixture evenly and generously over the fish pieces (sprinkle and smooth with your fingers on both sides of the fillet) - Cover with a lid and put in the refrigerator.

Important! After standing for a while, the fish will give juice, drain it from the container so that the fillet retains its elasticity.
We salt from 1 to 3 days - for the love of salty.

If you have distrust, and suddenly it doesn’t salt out quickly, calm your doubts by putting a small oppression on the product (a saucer in size and something heavy on top).

As you can see, the process was completed in a few lines. Now only patience - wait for the salting of the fillet. Of course, you can add ground spices and chopped garlic to the pickling mixture, or shift the fish with lemon slices. But even in our - the simplest! - a recipe with a photo is inevitable excellent result.

How long to salt red fish? We love lightly salted: its salting takes 1-1.5 days. If you like the average ambassador - 2 days, strong - 3 days (we most often encounter strong in the store). It is pointless to salt the fish for more than 3 days, it will become ultra salty on the verge of bitterness.

Very lucky for those who know how to salt red fish at home, because we ourselves can vary the degree of salting. Join profitable culinary freedom!

Success Secrets

Is it so important that the dishes are glass when salting?

Yes, only glass. Putting the fish in a metal bowl, it is easy to get an iron taste.

A few words about the nuances of storing salted red fish:

As soon as we decide to stop salting, drain the juice, thoroughly blot the fillet with napkins and separate it from the skin. Cut into pieces, put in a container with a tight-fitting lid and put in the refrigerator.

How to separate the meat from the skin?

We arm ourselves with a knife with a wide blade, put the fillet with the skin down and make long movements with the knife - with gentle pressure forward, separating the flesh from the skin, directing the knife at a slight angle.