Red fish is trout, sockeye salmon, coho salmon, chum salmon, pink salmon, and salmon. All of these types are a recognized delicacy. But chum and pink salmon will become a little dry during salting. They are best smoked hot or cold. But other species after salting become surprisingly tender and tasty. You can, of course, buy a bag of delicacy in the store. But it’s much cheaper to cook this gourmet treat yourself. Today we will learn how to salt red fish. Trout or salmon can be both fresh and frozen.
First we cut the fish. Clean, gut, my. Then cut off the heads, tail, fins. An excellent ear will come out of them later. But now it’s not about fish soup, but about how to salt trout at home. Cut the carcass into large pieces. Since the small ones are very saturated with salt and lose their taste. Now we have a difficult operation to separate the fillet from the skin.
Perhaps this is the most difficult stage in the process of how to salt trout at home. We arm ourselves with a large and ultra-sharp knife. To them we make an incision near the dorsal fin. We grab the skin with our left hand and protrude it, and with the right (in which the knife) we continue to carefully cut. Making his way with a blade under the skin, we move to the cut on the abdomen. We carry out the same operation with another barrel of the fish, with the only difference being that we grab it with our hand and pull the spine along with several costal bones.
Let's say you have successfully coped with milling. The skin and skeleton, with meat adhering to it, can be sent after the head and tail to the soup set, or it can also be salted, like a snack for beer. This is up to you. Now we proceed to the final phase of how to salt trout at home. This is the preparation of the mixture. Salt should be stone, coarse grinding. To add tenderness, it is necessary to add without fail an equal share of granulated sugar. (There are recipes in which liquid honey is placed instead, and the fish is not sprinkled with a mixture, but rubbed into it) And for flavor, sprinkle salt with your favorite spices. But know the measure: dried herbs and allspice should not overshadow the delicate taste of the reddest fish.
Now about the dishes. It plays an important role in how to salt trout at home. The container (bowl or bowl) should not be metal, so that a chemical oxidation reaction does not occur. Pour into the bottom a little prepared mixture for salting. On top we lay two bay leaves and peppercorns. On them is the first piece of fish, peeled down. Pour it abundantly with a mixture, spread the bay leaf and peppercorns. And so on. The top layer is naturally a salt mixture.
That's all. Cover the container with a lid and put in a cool (not more than + 10 C) place. The bottom shelf of the refrigerator is best. It is also recommended to cover the fish with cargo. Many people wonder how much salt to trout? Paradoxically, it is almost impossible to spoil red fish. Her meat absorbs just as much salt as needed. You can keep it for a day, two, three days. But if you want to try salted fish, then the desired effect is achieved after two hours.