It's fantastic! Since the method is suitable for any salmon. The fish comes out on it not lightly salted, but not very salty either. A minimum of ingredients in the recipe help to preserve the natural taste and aroma of an excellent product, which is spoiled for an hour by all kinds of peppers or coriander.
Ingredients:
- 0.5 kg fresh red fish (steaks or fillets)
- 1 liter of water
- 7 tbsp. l. large, non-iodized salt with a medium slide
- 4 tbsp. l. vegetable oil
How to cook:
1. For salting, fish should only be taken fresh, chilled. Frozen and thawed will not work. Of course, many salmon salmon after freezing, but still fresh will come out much tastier.
Prepare steaks or fillets in pieces, preferably not thicker than 1.5 cm with skin.
2. Boil water, dissolve salt in it. Warm up for a minute. Remove from heat and cool to cold. Strain.
3. Place the fish in a container or saucepan. Pour the salt solution slowly over the top, being careful not to let the sediment merge with the brine.
4. Cover the dishes with a lid and put in the cold. In winter, you can take it out to the balcony, at other times of the year, put it in the refrigerator. Leave for exactly 1 hour.
5. Drain the brine, grease each piece of fish with odorless vegetable oil on all sides, transfer to a dry container and cover with a lid.
Can be eaten in the same chunks or cut into thin slices.
Store fish of this salted in the refrigerator for up to 3-4 days.
Bon Appetit! And Happy Coming!
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