A simple salted fish recipe for all time
Salted pink salmon is the most affordable holiday treat. Unlike salmon or trout, its fillet is thinner and the flesh is drier. Therefore, even after salting, it turns out to be very rich in taste, and in terms of texture it occupies an intermediate stage between, in fact, salty and dried.
Therefore, it is better not to overdo it with salt, otherwise the already not very fatty fish will become completely dry or even oaky and sugary salty, and will also quickly change color from coral to brown.
In our master class, we will tell you how to pickle pink salmon so that it remains tender, moderately juicy and beautiful.
If you have a frozen fish carcass, thaw it overnight in the refrigerator, then rinse under running water and wipe with napkins.
If you have a whole fish, cut off the head, remove the giblets. Cut the fillet from the fish on the skin, along the ribs.
Gently feel the fillet. Use tweezers to remove large bones, if any.
Mix 1 tablespoon sugar and 3 tablespoons salt.
Sprinkle the fillet with the mixture. Rub the mixture into the flesh of the fish with your fingers.
Put the fish in a container, cover one fillet with another. It is better to salt the fish in a glass or enamel bowl.
Cover the fish with cling film so that the film touches its surface. Press down on the fish with a weight (such as a pot of water, a cast iron skillet, or a ceramic mold). Leave for three hours in the refrigerator.
Remove the weight and leave the fish for three days in the refrigerator. Once a day, you can get pink salmon and turn the fillet.
Cut the fish into thin slices and serve.
It is better to eat the fish within a week after salting, the more it is stored, the rougher it becomes. Therefore, if you want to prepare fish for a festive table, start the process three days before the event so that the fish on the table is as fresh as possible.