I adore salted fish and most of all I like this method of salting. The fish turns out tender, lightly salted, but most importantly, it can be stored in the refrigerator for a long time. #games
Ingredients: fish 1 kg. each, or a little more, in a chopped state (I had pink salmon), coarse salt and 1 tbsp. sugar per 1 fillet, vegetable oil
Cooking method:
Clean the fish and cut into fillets. Make a curing mixture by combining salt and sugar. Dip the fillet in the curing mixture, shake off the excess. Put in a bowl, cover with a lid, salt in a cool place for 6-8 hours. Liquid will drain from the fish and must be drained. If salt remains after salting, it must be cleaned off with a spoon. Place the fillet on a wire rack, meat-side down for 2 hours, and then turn skin-side down for 6-8 hours.
Then remove the skin, cut off the ribs and the abdomen (the abdomen can also be salted along with the fillet). Lubricate the container in which you will store the fish with a little vegetable oil, lay a row of fish slices, sprinkle with vegetable oil and repeat until you run out of fish.
P.S. Don't let such a long, time-consuming type of salting scare you, but the fish can be stored in the refrigerator for up to 6 months.