In Russia, most people prefer meat rather than fish. This happened, and the reason is not at all that the fish is worse for some quality. It is also able to saturate, give energy, but in addition, it is incomparable in taste in any of its manifestations and has a huge amount of nutrients and nutrients. Fish can be fried, boiled, salted. No matter how it is cooked, everything will be very tasty. The volume of this article will not allow to describe in detail all possible recipes for cooking, therefore it will be a question of salting fish, and only red one.
So how to salt red fish? As for the fish itself, it can be pink salmon, trout, chum salmon and so on. If the fish is frozen, it should be thawed at room temperature. Do not use a microwave, it is better if defrosting occurs in vivo. While the product is thawing, you can prepare everything you need for salting: culinary scissors, a cutting knife, a fish tank and oppression. It is better to take a knife not very large, and scissors will be needed in order to cut off the fins. Salt is recommended to be taken in coarse grinding, it absorbs moisture perfectly, it is better not to overdo it with this product. Although the peculiarity of red fish is that it is almost impossible to salt it, it absorbs exactly as much salt as necessary, and as a result it will have an excellent taste. Also, when salting, you can use sugar. The ratio of salt to sugar is usually one to three, in other words, one part of sugar is taken in three parts of salt. As already mentioned, it is very difficult to salt red fish, but still you need to know a certain calculation of the amount of a mixture of salt and sugar for a certain amount of fish. So, about 3 teaspoons of the mixture will be needed per kilogram, of which two are salt and one is sugar. When salting, some add bay leaf or garlic; you can use special seasonings for fish. As oppression, a jar filled with water is suitable.
The ambassador of red fish begins with its cutting. After defrosting, it is rinsed with cold water, a head is cut off with a sharp knife, from which, by the way, you can cook a wonderful soup. With the help of scissors, fins are cut, the abdomen is cut and the fish is gutted. After all these manipulations, it is recommended to rinse the fish again so that all bile is washed off. You can go directly to salting. If the fish is large, it is cut into pieces, if not, you can salt whole.
Now about how to salt red fish. To do this, it opens, evenly sprinkled with salt. All other spices and seasonings are usually placed not in fish, but in a container where it will be salted. After that, everything is covered with oppression and left at room temperature for about 4 hours. After this time, the product is put away in the refrigerator for a day, where the ambassador continues at a cooler temperature. Everything is quite simple, but there are some special points regarding the question of how to salt red fish. The fat content of one or another type of fish matters. For example, chum and pink salmon are not as fat as salmon or trout. Less greasy fish can be greased with olive oil during salting.
It would be better if before you salt the red fish, cut it into two halves along the ridge. It is also worth removing the spine and bones of the ribs to the maximum.
Salting time depends on the size of the fish. This is one of the important points that you need to know for those who are interested in how to salt red fish. Weight to a kilogram is salted for about a day, if more, the time of salting should also be longer.
It is important to know how to salt red fish, but it is equally important to know how to serve it to the table. The salting mixture is removed from the fish with a brush, do not rinse it with water. The brine that formed during the salting process is carefully removed with a napkin. Also, before serving, beautifully sliced pieces of fish can be sprinkled with herbs and slightly sprinkled with lemon juice.