# quickly Pink salmon is a red fish that does not differ in fat content. Its meat is rarely used for baking and frying, because it turns out to be excessively dry. Contrary to this, salted pink salmon at home turns out to be very tasty, like salmon and is not inferior to salmon and other varieties.
Ingredients: - pink salmon carcass (I have 950 g), Brine:, - salt, - sugar, Odorless vegetable oil for greasing the fish
Cooking method:
Prepare the brine. Add salt, sugar to the water, Boil and let cool. In the meantime, let's prepare the fish. Defrosting the carcass is best done naturally. That is, just leave it to thaw at room temperature. But try not to defrost until the end. Then it will be easy to cut it, and the pieces will turn out neater. Clean the thawed carcass from scales and wash. In whole fish, cut open the belly and remove all entrails. Now cut off the head along with the front fins.
First, using a knife with a long, thin blade, the carcass is cut in half. Try to keep as little meat as possible on the spine and ribs. Separate the other half from the ridge. I pull out the remaining ribs with ordinary tweezers. And I cut off the fins and tail with scissors. We will not remove the skin at this stage. Thus, it will keep the outer layer elastic and uniform. You can leave the fillet in halves or cut it in half. Leave the head and bones on the ear.
Divide the finished fillet into pieces and pour over for 20 minutes. cooled brine. Then remove the fish from the brine, dry well with paper towels and put in a container, brushing each piece with vegetable oil. We close the container and put it in the refrigerator for 2 hours. After two hours, you can taste the fish. Cook with love and bon appetit !!!