Salting red fish is always a successful, lightly salted recipe

Kitchen appliances and utensils:

• a container for salting;
• cutting board;
• knife;
• bone removal tweezers;
• a bowl for preparing the mixture;
• cling film;
• paper towels;
• storage tank.

Ingredients

Step cooking

1. Any red fish can be salted according to this recipe: salmon, chum salmon, pink salmon, trout, salmon, and fish with white meat do not fall out of this row at all - the recipe is suitable for anyone. So, take a piece of fish weighing approximately 700 g, wash it with cold water, clean it of scales, rinse again.
   
2. Getting to the cutting. It is not necessary to remove the skin from the fish. Cut it along the back. If there is a dorsal fin, then make cuts on both sides of it, and remove the fin. We cut the back along the spinal bone into two parts, cut the ridge with a knife, and remove the small bones with tweezers. If you don’t have tweezers, you can, of course, do without it, but things will drag on a little.
   
3. Cut off excess layers of fat (they can be on the abdomen and along the dorsal fin). The fat does not absorb salt and delays the sticking of the meat itself in this place, and since we offer you a quick way to salting the fish, it is better to remove the greasy layer.
   
4. At the end of all the manipulations for preparing the fish fillet, we wash it once again with cold water, dry it with paper towels.
   
5. In a small bowl we prepare a salting mixture: take 2 teaspoons of salt and one teaspoon of sugar, mix. Fans of spicy foods can add ground black pepper to the mixture - half a teaspoon will be enough. To give a spicy taste, you can add a quarter of a teaspoon of bay leaf. The spicy taste of sea fish gives the aroma of dill or parsley. If you like this supplement, you can finely chop the greens and also add to the bulk mixture. The ingredients of this step are added exclusively for piquancy, without them it is quite possible to do.
   
6. Pour a little mixture into the bottom of the salting container.
   
7. We put fish slices in it with the skin down. Pour the remaining mixture from above, evenly distribute it over the entire surface of the fish fillet, capturing the sides.
   
8. Cover the container with a lid. If there is no lid, you can cover it with cling film, but at the same time make a few punctures in it with a toothpick so that the container is ventilated. Put the fish in the fridge. To salt there for about a day. If you want to get very salted fish, you can try it in 12-15 hours, but still it will be salted fairly evenly after a day. There are lovers of fish more salty, in this case, gain exposure and let it lie in the salt mixture for up to two days.
   
9. When the fish reaches the desired degree of salting, remove excess salt from it, if it still remains on the surface of the fish. But, most likely, it will all turn into a brine, which will gather at the bottom of the tank. We wash the fish in cold water and dry with paper towels.
   
10. We put the finished fish in a dry clean container and cut as necessary.
    

Video recipe

In a small educational video, all the steps of salting red fish with detailed comments are clearly shown.

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