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Fewer people eat fish, most prefer different types of meat, but this absolutely does not say that it is not tasty, does not saturate or does not contain useful substances - everything is absolutely the opposite. Most would like to see salty red fish and its caviar on a piece of white bread and butter on the festive table. Such a healthy and tasty dish can be prepared at home. Do not believe that salting of pink salmon at home is possible? Well, let's begin ...
How to salt red fish yourself at home
Paragraph 1
We buy fish correctly
In order for the fish to be tasty, it must of course be fresh. To do this, we go shopping to the nearest trading market or store to buy a whole carcass, for example, pink salmon. Never take cut fish without fins or a head. All this must be removed at home by ourselves. Better buy frozen or chilled, which has not been thawed. Otherwise, salting of pink salmon at home will end in culinary failure. But you most likely listened to our advice and bought a wonderful fish.
Point 2
Preparing pink salmon for salting
In the event that our fish is frozen, put it to defrost for several hours, but in no case try to defrost it in the microwave, otherwise the salmon of pink salmon at home will fail. While the carcass is thawing, prepare everything you need for salting: a mixture for salting, scissors, a knife, a container for fish, and oppression. Use enameled or plastic utensils as a container. It is better not to use metal utensils, as our fish can get a taste of metal. Take a sharp and medium-sized knife, and use scissors to cut off the fins. We take large salt, because, unlike small salt, it absorbs moisture much better and will let the fish salt in its own juice. We also take sugar in an approximate ratio of 3 to 1 - three parts sugar, one part salt. Note that for one kilogram of red fish you will need about three tablespoons of the mixture. You can weigh the carcass, you can do everything by eye, since the fish has a unique property, and it will not take in excess salt, but still do not overdo it. You can also add 3 bay leaves per 1 carcass, five peas of black allspice, you can use special mixtures. And as oppression we take a simple three-liter jar of water. Thus, salting of pink salmon in brine occurs.
Point 3
We cut our fish
The mixture is ready, and the fish is on the table. We cut off her head, with scissors - fins, with a knife we cut the abdomen and clean out the insides. After we cut and cleaned the abdomen, we cut it from the spine with scissors on the left and on the right, before us there will be a carcass of fish with bones that we carefully remove. Now we cut the carcass in half, if it is large, if small, then we will leave it as a whole.
Point 4
Salt fish
We have a carcass of fish with skin on the table. If you are planning salting of pink salmon in oil, then the following advice is for you. We open the fish and sprinkle the mixture evenly, lay peppercorns and a bay leaf before putting the fish in the dishes. Now we distribute the fish in a container, cover it with oppression and put the fish in a warm place, you can immediately leave it in the kitchen for a couple of hours, and then put it in the cold. Salting pink salmon at home was a success! And in a day you can serve the fish to the table. If you salt chum salmon or pink salmon, they will not be as fat as trout or salmon. To do this, they can be poured with oil. All the tools that you used in cooking must be washed very thoroughly and more than once again using a detergent. If you do not, the smell of fish may remain.
And at the very end - enjoy your meal. Oh yes! Before use, do not forget to water the pink salmon with lemon juice, just a little. This gives a special piquancy to the dish!