Salmon - a representative of the genus of salmon, is a typical fish of the salmon family. It is widely used for cooking homemade dishes, as well as for haute cuisine. Light, very tasty meat will appeal to any fish gourmet. Usually, they buy whole fish in restaurants, and then they cut it into steaks, so it comes out better and cheaper. We also recommend skillful housewives who want to pamper their household with tasty and wholesome food. However, before you start cooking fish, it is worth disassembling.
If you do not know how to cut the salmon correctly, this article is for you.
- Naturally, the first step is the initial processing of fish. It consists in cleaning from scales. Like any other fish, the scales are removed with a sharp knife in the direction from the tail to the head. After well washed and checked for undetected flakes. This is a very important stage, on which the taste qualities of cooked fish largely depend.
- Next, cut the abdomen. This must be done in one smooth movement from the caudal fin to the base of the fish head.
- At the next stage, we clean the inside of the fish. If you previously cleaned other varieties of fish, you will not have any difficulties. Pay particular attention to caviar (if any). Try to gently remove it, as it can be useful in the future for preparing a variety of very tasty dishes. Remember to remove the film that covers the abdominal cavity. If it remains or is not completely removed, the taste of the finished dish will have bitterness.
- We rinse and proceed to remove the head. After we cut off the fins, as well as the tail. To simplify, cut the pulp, then the fin is easy to pull out.
- The final step will be cutting the carcass into portioned pieces or individual steaks.
Peeled fish can be used for cooking fish dishes. But you can salt, however, many do not want to do this because They don’t know how to salt salmon. To begin with, we will deal with the fillet, more precisely, we will make individual steaks from portioned pieces.
To prepare 2 fillets, cut a piece into 2 parts, with the spine remaining on one of the sides obtained. Using a special knife, cut the bones together with a layer of meat with a thin layer. We perform this procedure both for the ridge and for the ribs. A prerequisite for correct execution is a thin, flexible and very sharp knife. We also cut off all the excess from the base of the abdomen, and from the back the excess fat strip. With a slight movement of the hand we cut off the skin, make sure that the same fish skin remains intact. So we got 2 sirloin pieces.
Now we learn how to salt salmon correctly. We offer several simple recipes for those who want to cook salted fish at home.
- You can salt the fish with coarse salt, use sea or ordinary at your discretion. Leave for 1.5-2 hours. After quickly rinse, note not mine, but rinse, pepper a little, add spices as desired and can be served. As you can see, salting salmon correctly is not difficult.
- We offer another recipe for cooking. If you are still not confident in your culinary abilities and do not know exactly how to salt salmon correctly, use the method below. To cook, take a piece of fish closer to your head so that it is fatter. If you want more lean meat, take it near the tail. We rub this piece of salt, it can be small or large, there is no difference. The main thing is how much the fish absorbs and sprinkle a little on top. Wrap the meat with a cotton cloth, put in a bag of cellophane. Leave for a day in the kitchen or other room at room temperature. The next day, do the same procedure and leave for another day. Ready salted fish can be stored in a cold place.
Here are simple recipes for salting salmon. Create your culinary works with us. Share your knowledge on salting salmon with your family and friends.