This is a very easy way to make delicious red fish at home with your own hands.
The recipe is working, and it can be used for salting any salmon. With him, even a rather dry and lean pink salmon or chum salmon turns into a noble salmon.
The fish comes out really tender, juicy. And we start tasting in an hour!
Ingredients:
- a fish
- 1 liter of water
- 5 tbsp. l. coarse salt
- vegetable oil
How to cook:
1. The fish must be peeled, gutted and cut into skinless fillets. It is very important. If pink salmon is salted, then the fillet must be cut immediately into slices. It is better to salt the trout in pieces 2-3 fingers thick.
Important! If the fish is frozen, then there is no need to defrost it. It is easier to cut into pieces and they are much neater.
2. Make a saline solution. To do this, boil water, dissolve salt and cool. The solution should be very saturated. Not less than 4-5 tbsp. l. salt per liter of water.
You need to check it with peeled potatoes (raw). If it floats up in solution, you're done.
3. Submerge fish in brine. Pink salmon in pieces for 5-8 minutes. Trout in a piece for 10-15 minutes.
4. Then take out and dry a little with a napkin. You can rinse, but not worth it if the fish is being prepared for storage even for a couple of hours.
5. Lay the red lightly salted fish in layers in a suitable dish, for example, in a container.
6. Pour the fish with odorless vegetable oil and refrigerate for 30-40 minutes in the refrigerator, so that it is saturated with oil, becomes softer and shines like a seed.
Ready!
Bon Appetit!
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