Almost all of us love to feast on red fish, which decorates any festive and everyday table, but not everyone knows how to salt red fish properly. Besides the fact that it is very tasty, red fish is quite useful for your health, thanks to its fatty acids, which can have a positive effect on the immune system, prevent the onset of inflammatory processes, and also regulate blood pressure. It so happened that often we buy ready-made salted fillets in stores, possibly due to ignorance of how to salted red fish properly, or due to the fact that we simply do not have enough free time for this process.
In any case, salted red fish cooked at home is much tastier and healthier. Therefore, we start by going to the market or to the store for a purchase. First of all, it should be fresh and have a good smell. Be sure to choose a fish whose pulp is dense, in no case should it be stratified into fibers, the eyes should be transparent, and the gills should be bright red. It is also best to buy whole fish. Of course, you will have to torment a little with her at home, but then you will certainly know that she is fresh. And if you're lucky, you can enjoy caviar. In no case should you defrost the fish in cold or hot water, put it on the lower shelf in the refrigerator, let it unfreeze naturally.
How to salt red fish so that it does not have a specific taste? To do this, it must be pickled only in a plastic container, but in no case in aluminum, as this will give it a metallic flavor. So, for starters, you need to cut the fish, so it’s best to start with the head, cut it off and then use it to make the fish soup. Next, we cut the belly, if you are lucky, and you saw the caviar, then it must be carefully laid out in a plate and stored in a bag, so after salting it separates better. After this, the belly should be freed from all the insides, and then divide the fish into two parts and carefully release the carcass from the ridge with the help of hands.
And now, a little secret about how to properly salt red fish so that it is delicious! Of course, there are many different recipes, and each housewife uses her own little tricks. Here, for example, how to properly salt red fish at home. To do this, you need two kilograms of salmon. First you need to mix half a cup of coarse salt, crushed white pepper (to taste) and half a cup of sugar. With this seasoning, grate the finished fillet well. Do not be afraid that with so much salt you can salt the fish, it will just take as much as it needs. After that, lay a few dill branches on the bottom of the plastic container, then place a layer of chopped carcass on top. Lay them out so that the skin of the fish is from below, but on top we sprinkle the fillet with the surviving lemon juice, then put dill and a few leaves of bay leaf on top again. Then, a press should be placed on top of the fish and allowed to stand in this state for 48 hours in the refrigerator. During this time, the red fish will have time to stew and soak in the marinade. Of course, if the fillet is very large, then let it stand in the marinade a little more.
How to cut red fish and serve? After the fillet is salted, it should be removed from the brine, freed from the remnants of salting with a napkin, but in no case rinse it under running water. Take a sharp knife and carefully cut the fish into thin pieces, starting with the skin. Then fan out on a plate, sprinkle it with lemon juice and garnish with dill. Remember that already cooked fish can be stored for no more than one week in the refrigerator. Enjoy your meal!