One well-known satirist could not understand why they often say about a good dinner in a dining room or restaurant: “Tasty, at home.” If you want to emphasize how much you liked a dish. After all, the restaurant has a cook - a professional, perhaps even having some rewards!
The bookstores sell a lot of colorful culinary albums, which publish even step-by-step instructions for cooking, and even the recipe is given to the nearest gram. But how many housewives can boast that, with such exact recipes, they constantly do something that would be directly “super-mega-wow”?
The point is not in the exact observance of the recipe. Of course, you can accurately describe such a process as salting of red fish - grams, time, sequence, but will the result be a masterpiece? It’s difficult to spoil it, so it will still be tasty, even if you add salt or overexpose it in brine, this saves you. But still, as a result, you can get just (weakly) salty red fish - and no more. But if salting of red fish is done with love for those people for whom you are doing this, then it will really turn out to be a masterpiece. Even without a unique exquisite design, but this will be the very thing that they mean by saying “it’s tasty, like home” ...
This is how salting of red fish is done in my kitchen.
First, the fish brought from the store defrosts. After that we gutted the fish and rejoice that caviar or milk appeared inside - we put them separately. We wash the fish, dry (this is necessary) and cut into portioned pieces. It can be separated from the bones, but it is absolutely not necessary. But the fins are better to cut - they are prickly. We will have a quick salting of red fish.
We take a vessel of a suitable size, pour a little salt on the bottom. And now the most important thing begins, without which salting of red fish will not be successful at home. I rub each piece separately with salt, trying not to overdo it, otherwise there will be no proper effect. Better a little is not enough. Now - seasonings. Take everything that is in the kitchen table, but just do not rush to mix everything in one pile. Sprinkle one slice with lemon pepper, the other with a mixture of peppers, red, paprika, black, basil, coriander, in short, we use everything that is, except for any artificial flavor enhancers and other Maggi and Galina Blanca.
Put the prepared pieces in the dish evenly and firmly, sprinkle everything on top with finely chopped green onions and put everything in the refrigerator. If this happened at five o'clock in the evening, then early in the morning, while they are still sleeping, or even at night — at three o’clock — you need to get a bowl of fish from the refrigerator, remove the pieces and transfer them to another bowl, because the fish gives a rather plentiful brine . If the pieces swim in it, you get just a standard salted fish - and nothing more. Now carefully examine the pieces. If salt was just right, then its traces on the fish are not visible, and the pieces themselves exude an incredibly seductive smell that can already wake up her husband. But if grains of salt are visible, then they will have to get rid of them. Moreover, just shaking off may not be enough - it is better to rinse and dry. By this time, the fish had already taken the right amount of salt and seasoning, so you can simply fold the pieces and put in the refrigerator until morning.
By breakfast, in principle, you can already serve it on the table, and everyone will like it, but all the charm of this dish will fully manifest itself only in the evening. My family already knows how to quickly salt red fish, and they realize that they will only eat yummy in the evening, but they still beg for a piece for breakfast.
Now - what to do with caviar, milk and liver. I wash, dry and sprinkle caviar with a mixture of salt and seasoning. Milk too. In the morning, I rinse, dry and - again in the refrigerator. We do not succumb to any persuasion and provocation, we serve only in the evening. I immediately give the liver to my husband, he greases it himself and eats it alone in the morning, because everyone else in the family does not like her bitter taste.