How to salt sockeye salmon at home recipe. Recipe: Salted sockeye salmon - With pepper and bay leaf

It is necessary to thoroughly wash the fish and clean of all the insides, then soak dry with a napkin. Cut the trout or sockeye salmon, pink salmon, salmon, coho salmon, and chum salmon into portions along the ridge into portions. Now you can proceed to the salting itself. To do this, you need to count on one kilogram of fish the following ingredients:

1. Two tablespoons of coarse salt.
2. One tablespoon of sugar.
3. Half a tablespoon of seasoning for fish, namely for salting (preferably Avokado).

Mix all this and rub the fish inside and out with this mixture. To complete it, you need to sprinkle a few drops of lemon juice on the fish and, putting the fish in an enamel bowl, put a load on top. We hide the fish in the refrigerator for a day or a day and a half, after which you can enjoy delicious salted fish, but after removing a layer of seasoning and juice from it.

Video how to quickly salt red fish

How to salt red salmon, salmon, trout, etc. - the second recipe:

For salting red fish, you can choose salmon, trout, coho salmon, sockeye salmon, pink salmon or chum and ours. That is, basically any fish from the salmon family. But still there is a little advice - when salting chum salmon or pink salmon, they turn out to be a little hard and dryish. But trout or salmon are ideal for this. If you have pink salmon or chum salmon, then it is best to smoke them or fry them.
You can salt fresh and freshly frozen fish - this does not play a special role here. Many people like to salt freshly frozen fish, as it turns out to be more tender and soft, but this, as they say, is a matter of taste. Before you start salting salmon or trout, you must first prepare all the necessary ingredients, which we will do next. Of course, you can do everything as shown in the video above.

A step-by-step guide to action on how to pickle salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon at home

The right pickle mix prepared from equal proportions: coarse salt (you can take stone or first grinding), granulated sugar. For one kilogram of fish, about three or four tablespoons of this mixture are needed. Here you can add one or two teaspoons of ground black pepper, as well as ground dry herbs.
You will also need allspice peas, bay leaves and your favorite seasonings. They should be taken according to taste. But still, you should not abuse them too much, otherwise you risk losing the taste of the fish itself, and this is very important.

The next step is cutting red fish. (Watch the video below) If you purchased a fish with a head and tail, then you will need to separate these parts from the fish.
Throwing the tail and head is not worth it. Since you may need them to make a delicious fish soup or fish soup, but they will not be needed for salting. All fins must be cut from the remaining carcass of the fish. The carcass itself needs to be cut into the largest possible pieces, but which will have to enter your cooked dish. The secret is that large pieces are salted as they should, and moreover, you can then make beautiful cuts from them than from small pieces of fish. Fish pieces must be cut directly from the skin. Now put them on the board.

We proceed to the next stage, that is, to thinning the fish. To do this, you need to prepare a large and well-sharpened knife. See our article. It is very important that the knife is very sharp. From the side of the back, begin to cut a piece of fish, stepping back a little from the dorsal fin line, try to “open” the fish as if. With a knife, try to feel each cut line, because it is very important that you end up with pieces with a larger loin and with the least amount of bones. When you get to the spine, try to keep trying to bend the meat of red fish (this method is suitable for salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon and other fish) on the skin, thanks to this you will be able to leave unnecessary ribs at the bottom. So it is necessary to do up to the abdominal incision. Perform the same action with the other half of the fish, only here it is necessary to try to bend the spine with the ribs up. You should get two halves of the fish, or rather, a fish fillet on the skin. You should be left with a backbone with ribs and some meat - you can leave it for soup, but if you are a beer lover, then it is still worth picking this part as well.

Video how to make thinning / cutting of salmon, trout and other red fish

The fish fillet is absolutely ready, now you can start laying the fish. What I would like to say at the beginning is that, surprisingly, such fish as salmon, sockeye salmon, trout, coho salmon and others have a unique property - when salted, they are very difficult, or rather impossible to spoil. In the sense that red fish, like lard, cannot be salted. Since she takes in herself exactly as much as she needs. And what is most interesting is that the amount of salt taken by her perfectly matches the taste preferences of a person. But still about salting. Take a non-metallic container (the thing is that metal can ruin the whole taste of the fish, giving it and the brine a metallic taste, therefore, in order to pickle red fish correctly at home, follow the recommendations) and pour a little pickling mixture on its bottom. Then add a few leaves of bay leaf and a couple of peas of allspice. Now, skin side down, place the first piece of fish in the bowl. Sprinkle it liberally with the pickling mixture prepared in advance, again put a few peas of allspice and two or three bay leaves. Now you can put the second half of the fish on top, or you can put the “beer” bones (if you still decide to pickle them too). Sprinkle again with the mixture and add the bay leaf and allspice.

Now that you have laid all the fish, the vessel must be closed. But if you do not have a suitable lid, you can simply cover it with a napkin on top. And the final touch - you need to put the fish in a cool place, you can in the refrigerator. If you decide to put the fish on the balcony, then make sure that the temperature is not higher than minus ten degrees. Salt and sugar have a beneficial effect on the fish, after which it should give abundant juice, that is, a characteristic brine should be obtained. But it's not worth dumping it just yet.

How much to salt the fish?

When salmon, trout, coho salmon, sockeye salmon, chum salmon or pink salmon are salted, and this is after 8-24 hours (optional), you can taste its amazing taste. But before slicing, it is necessary to remove the red fish from the container and wait until all the brine drains from it. Then you need to sweep all the seasonings. Which remained on the fish with a non-rigid brush or a simple napkin. But you do not need to rinse the fish, especially if it does not immediately go to the table. In order for the fish not to remain in the brine and on the dish, it only needs to be blotted with a napkin.

You can cut the fish into small and neat portions, lightly sprinkle lemon juice on them and put them nicely on a dish. Nearby, you can also put a few slices of thinly sliced ​​\u200b\u200blemon or sprinkle with herbs.

The fish actually turns out to be very tasty and tender, if you know how to salt fish at home correctly, the video shows a simple and quick way. Lemon and greens will give their unique taste to the fish. For greens, you can choose both dill and parsley, and cilantro, or maybe something else that you like. Salted fish with your own hands is doubly tastier and more enjoyable. And what's more, you can always surprise your guests with such a delicious and unforgettable snack. And, of course, red fish (salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon) salted at home is significantly different from salted fish bought in a store. These tastes can not even be compared. So it’s worth taking a little time and effort to then enjoy a truly unforgettable dish. Now you know how to pickle salmon, pink salmon, trout at home correctly. This delicacy is suitable both for a big celebration on the table, and for a snack in a pleasant company of friends with a glass of vodka.

Salted red fish is considered a delicacy in the European part of the country. This is because the cost of the product is very high and people can only buy it for the holiday table. However, fresh fish costs almost 2 times cheaper, so some housewives want to know how to salt sockeye salmon at home deliciously. This is not as difficult to do as it might seem at first glance.

Residents of the Far East can buy unfrozen and even live fish.

In many shops in this region of the country, live fish is sold in ordinary supermarkets. And also it can be purchased in the morning from the fishermen.

There are several rules for choosing non-frozen fish:

• if there are several individuals in the store, then you need to buy the most mobile and active of them;
• red and elastic gills speak of the freshness of sockeye salmon;
• if the fish is fresh, then when you press the skin, the dent quickly disappears.

In most regions, fish can only be bought frozen. You should not choose a carcass if it is covered with rusty spots. They talk about fat oxidation and product staleness. When choosing a carcass, you need to pay attention to the eyes. They must be transparent. Some housewives also carefully examine the contours of the fish. The presence of sharp corners indicates repeated freezing of the carcass.

Some housewives think that small fish are the most delicious and healthy. This is not entirely true, because salmon gains weight very quickly, respectively, a large mass does not indicate an individual's old age. The disadvantage of small carcasses is the abundance of bones. They are difficult to remove when cutting fish.

Rules for cutting sockeye salmon

Any recipe for salting sockeye salmon at home involves the use of non-frozen raw materials. Therefore, if a frozen carcass was purchased, it must be thawed. It is best to defrost fish on the top shelf of the refrigerator. Do not put sockeye salmon under hot water, as the structure of the meat may change. Defrosting in a microwave oven will also not benefit the fish.

It is known that it is best to salt the fillet, and not the whole carcass. For cutting fish, you need culinary scissors and a sharp knife. First you need to cut off the head from the carcass so as to immediately remove the insides. This is easy to do if the fish is small. In a large carcass, the head is first cut off, and the insides are removed after the abdomen is cut. The incision must be made very carefully so as not to damage the bladder. If it is damaged, you need to quickly rinse the fish.

After removing the head, cut off the tail. Then you need to very carefully cut the fillet on both sides of the ridge. Meat may remain on it, so the bones are often used to cook fish soup.

After separating the fillet, you need to cut off the costal bones and fins. Some housewives also remove the skin, but this is not necessary at all. You can salt the fish with it.

Most Popular Recipes

Lightly salted sockeye salmon can be prepared in many ways. Dry salting is considered the simplest. The following ingredients are required:

• carcass weighing 1.5 kg;
• 100 g coarse salt;
• 10 g of sugar;
• 3 g black pepper.

First you need to separate the fillet from the bones. If you plan to use the fish for making sandwiches, then it is advisable to cut it into pieces that are suitable in size. Mix salt, sugar and black pepper. If you are allergic to pepper, then you can refuse it.

Half of the fish should be put in a glass dish and sprinkled with a mixture for salting. Then spread the remaining pieces and pour the rest of the spices. After that, you need to close the container with a lid and shake it several times. This is necessary to evenly distribute the salting mixture. If everything is done correctly, the delicacy will be ready in 24 hours..

Salted fish can be cooked in a more complex way. Housewives use the following ingredients:

• 1 kg of fish fillet;
• 8 art. l. salt;
• 1 glass of unscented vegetable oil;
• 1 liter of boiled water.

The recipe for sockeye salmon involves the use of brine. Water is heated to a temperature of 30-40 degrees and salt is dissolved in it. Do not be afraid that the fish will oversalt. It should be in saline solution for only half an hour. Some housewives put the fillet in the solution as a whole, while others cut it into small pieces in advance. The fish is taken out of the brine and put in a glass dish with a lid. It is poured with vegetable oil and put in the refrigerator for 10 hours.

Salted sockeye salmon at home can be cooked in just 4 hours, if you know some tricks. For 1 kg of fillet take 50 g of salt and 25 g of sugar. First, the fillet must be cut into small pieces. They should be well rolled in spices and put in an enameled wide pan. An inverted plate is placed on top of the fish.

You need to put pressure on her. Most often use a regular jar of water. Fish can be eaten after 4 hours.

This was my first experience of salting red fish. My mother used to do this, and now I am slowly adopting her rich experience in blanks.

For the purpose of salting the fish, I picked up the fattest fish. In my case, it was sockeye salmon, since pink salmon and coho salmon are still a bit dry, and salmon or trout were not sold there. I am already familiar with sockeye salmon, I like the fish, it is delicious.

I had a large carcass of one and a half kilograms, which I butchered, separated from the bones and fins. Left only the meat with the skin.

Place the fish where it will marinate. At first, I had sachets for this purpose, where I planned to salt, but in the process of mixing the fish, the sachets broke through and I had to urgently look for a replacement. Since I didn’t have a suitable form for the fish, I used glass for baking. To position the fish, came up perfectly.

By the way, I did according to two recipes, one using only curing mixture,

that is, salt and sugar, and another, more savory, with parsley and pepper.

I can say that both recipes turned out delicious and each in its own way. I will use both in the future.

So, after the fish is salted, it must be put in the refrigerator to salt. To prevent the fish spirit from spreading throughout the refrigerator, I covered the form with cling film.

I salted it in the morning, and by the evening I tried to cut off a small piece. Those fillets that are thinner have already been salted, and those that are thicker still demanded to lie down to infuse.

If you feel an excess of salt, then you can rinse the piece, blot it from moisture and put it back into the brine. But keep in mind that thick pieces of fillet can only be salty on top, and not salty in the middle. With such a proportion of salt and sugar, I didn’t have to rinse anything, and the fish was excellent in terms of salt.

Oh yes, you can eat in a day. Our fish flew away in no time. The hand itself reaches in the refrigerator for a piece. I barely managed to snatch and freeze a couple of pieces for the upcoming holiday.
Bon appetit!

Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.

The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.

In the process of salting, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare the fish for salting, you will need a tool:

• Culinary scissors.
• Sharp carving knife.
• Salting dishes.
• Oppression.
• Salting mix.

When salting fish, you should follow certain rules:

1. Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
2. Salting dishes. It should be glass or plastic dishes, but not metal.
3. It is better to remove fins with scissors.
4. The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
5. As a load, you can use a three-liter jar of water or a plastic bottle.

The duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.

How to salt sockeye salmon deliciously - delicious recipes

There aren't many good recipes. Most of them correspond to the salting process of other salmon species. But you can also find exclusive recipes that are characterized by an unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.

Fast Food Recipe

For this you need to prepare:

• 1 kg of sockeye salmon.
• 2 tbsp. spoons of salt.
• 1 st. a spoonful of sugar.
• Spices.

How to prepare:

1. The fish is butchered and cut into acceptable pieces.
2. Pieces of fish are laid out in cooked dishes.
3. A mixture of salt, sugar and spices is also sent here.
4. The fish is gently mixed in this composition.
5. Fish meat is put under oppression for 4 hours.
6. You can eat it after 4 hours.

Sockeye salmon in brine

What products are needed for this:

• 1 kg salmon fillet.
• Up to 9 tablespoons of salt.
• 1 liter of water.
• 200 ml sunflower oil.

Cooking method:

1. Take the carcass of the fish and butcher until you get a fillet.
2. The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
3. The mixture warms up, but not much. It may be warm, but not hot.
4. Sockeye salmon fillet lies in the brine, for about half an hour.
5. After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
6. Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry salting

This method can also be called fast and affordable. It is enough to prepare the following ingredients:

• Sockeye salmon - 1 kg.
• Salt - 4 tbsp. spoons.
• Sugar - 2 teaspoons.
• Black pepper - 1 teaspoon (optional).

How to cook:

1. The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
2. Take a paper towel and remove excess moisture.
3. Salt, sugar and pepper are taken, after which they are mixed.
4. Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
5. Somewhere, in a day, not earlier, it is believed that the fish is already cooked.

Required Ingredients:

• Sockeye salmon - 2 kg.
• 1 st. a spoonful of salt.
• 1 bulb.
• 2 lemons.
• Allspice (to taste).

Cooking technology:

1. Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
2. Juice is extracted from a lemon.
3. Onions are cut into rings or chopped.
4. Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
5. The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
6. A day later, the fish is ready to eat.

Sockeye salmon is a delicate fish that is prepared using certain rules. For example:

• For salting, it is not recommended to use salt of the "Extra" type.
• Enamelware must be intact, without cracks or chips.
• It is not recommended to add vodka to the product, as this makes the fish tough.
• After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads when a healthy diet is required. This is especially true in conditions when you need to get rid of excess weight.

At home, not many risk salting red fish. Although there are quite a few recipes, some experience is required.

There are special subtleties, although it is impossible to oversalt it, it absorbs as much salt as it needs. Yes, and in the choice of fish, too, there are secrets that many who are far from the sea simply do not know.

The season when the fish goes to spawn is the busiest in the fish areas, you can buy it and its “spare parts” everywhere and not very expensive. Fresh, almost still alive, with such salting it turns out magical. And in general, at home, the fish is always much more tender and certainly without any additives that should keep the product longer.

For salting, they always take the most delicious breeds of this type of fish:

• Salmon
• Red salmon
• Pink salmon
• Nelma
• coho salmon
• Trout
• white salmon

By the name of the fish, there is even the name of a special, very tasty salting - salmon. But more on that below.

How to pickle red fish at home - technology, choice, recipes

With all the variety of choices and, not everyone immediately succeeds in tasty salting the fish. But rather, the fault of novice cooks is quite a bit here. Much depends on the quality of the fish, the area of ​​production, even the time of the catch.

For example, captive-bred trout are often too fatty. This is familiar to those who have ever bought a Norwegian cut in a vacuum.

Let's take a closer look and dwell on the choice of fish, which one is better to take and correctly determine its quality.

Buying red fish - making the right choice

Before going to the store for a fish, you need to decide which one we will buy. For example, salted pink salmon is always dryish, usually it is salted with the addition of vegetable oil or marinated in mustard sauce after salting (the taste is extraordinary).

Nelma, trout or salmon in salty form just melt in your mouth. Wide pale pink pieces look very appetizing on sandwiches. By the way, the caviar of these fish species is also more tender.

I always choose Ketu or coho salmon for cooking in sauces or cutlets, their meat is rough in salting. But it turns out great in closed fish pies.

I think you have become more or less clear with the choice, now you need to determine the freshness of the fish. It’s good if you come across a chilled fresh carcass of a new catch. By the way, for salting, buy fish only whole carcasses. especially since in some you can find eggs with caviar.

If the sea is far from you, then most likely you will have to buy frozen fish. Look here so that it is not thawed several times, otherwise it will have an ugly color, and cutting will not work, pieces of such fish simply fall apart.

Frozen fish is easy to identify by the fins, where it is fatter, frozen fat turns yellow very quickly. Also, don't buy the fish too packaged, wrapped in several layers of film, so that it is very difficult to determine its appearance.

Proper cutting of red fish

Have you ever been on Putin? Haven't you seen how fishermen butcher tons of fish a day? In a few days, even those who have only seen fish on a plate can skillfully cut it so that the caviar remains whole and the fillet turns out to be neat pieces.

For the inexperienced, this process will take about twenty minutes. Immediately prepare a sharp, not very long knife, sharpened scissors and, if possible, rubber gloves with pimples, in such a fish will not escape you.

We start cutting by removing the head and tail. If there are a lot of scales, then it is better to clean it off, and then wash the fish under the tap.

If you come across a completely whole, ungutted fish, then we start cutting from the back, like real professionals. We make an incision along the length of the entire ridge, first on one side, then on the other. Carefully separate the meat from the spine to the beginning of the bones.

Then, with the help of scissors, we remove the ventral fins and turn the fish over so that it is more convenient to separate the meat from the other side of the ridge, only before we remove the dorsal fin.

Then, with your fingers, slowly separate the meat from the abdominal bones on one side. If there is caviar inside, now it can be removed from the belly without any problems. On the other hand, we also separate the meat from the bones. The inner film should also be removed along with the bones.

As a result, we will get two halves of the fillet on the skin. Here we will salt them. There are two ways to salt:

1. Dry salting, when the fish is sprinkled with a mixture of salt and spices
2. Salting in brine, in a special brine.

Preparing for salting

When we have the fillet ready, we need to prepare the right dishes. never use any metal utensils for such purposes, otherwise the taste of metal will spoil the whole dish for you.

For salting, a container with an enamel coating, glass or food grade plastic is suitable.

Salt is also special, it is better to take only large, then the fish will be juicier. With spices, there are many different options. Spices, various greens, laurel leaves, various peppers, mustard are added.

To make the fish easier to cut, it should be slightly frozen. After salting, the fish is also slightly frozen to get a beautiful, even cut.

Recipes for salting red fish

There are not many basic recipes. In some, you can add your own ingredients to change the taste. In others, it is worth sticking strictly to the prescription list. Here are the most popular salting methods, proven by personal experience.

Salmon salted fish

We will need to equally take coarse salt and sugar. I always take two tablespoons of salt and sugar per kilogram of fish.

We rub two fillets with a mixture of salt and sugar, lay them skin down next to each other on a piece of gauze. On top of each fillet, thickly sprinkle greens on top of the meat, any that you like, black pepper to taste and parsley leaves broken into small pieces.

We put one fillet on another, you get almost a whole fish. And wrap it in gauze. After we put it in a convenient dish and put it in the refrigerator for a couple of days. While the fish is salting, you can taste it so that it is salted to your taste. If you decide that the salt is enough, then just rinse it with water.

Quick salted fish

We take per kilogram:

• Three tablespoons coarse sea salt
• Canteen with a spoonful of sugar
• Black pepper and a little lavrushka to your taste

How to pickle red fish quickly:

Cut the cut fillet of sockeye salmon or trout into medium-sized pieces and sprinkle with spices. We put it in a container with a lid and send it to the refrigerator for a day.

Fish in mustard marinade

To salt a kilogram of fish, we will need:

• Three tablespoons of salt

For marinade:

• Half a kilo of onions, better than salad varieties
• Three tablespoons of ready-made mustard per liter of water

How to salt yourself:

The cooking process is not fast, but it turns out a fish - just an overeating. We always salt five kilograms of fish in this way and disperse in a matter of days.

First, salt the fillets, just rub them with salt and leave them under oppression in the refrigerator for a day and a half. By the way, you can cook dry pink salmon in this way.

After salting, rinse the fish and cut into strips, one and a half centimeters wide. We cut the onion into rings and put the fish and onions in layers in a jar. We make a marinade from water and mustard and fill the pieces of fish. In general, it should be infused in the refrigerator for a day, but it is rarely possible to wait so long, usually it is eaten earlier.

Salted red fish with herbs

We will use for one kilogram of fish:

• Bunch of fresh dill
• Two tablespoons of coarse salt and granulated sugar

Cooking:

We will prepare the greens - we will wash the dill sprigs under the tap and shake off the water, let it dry a little.

Mix sugar with salt and rub the fish carcasses. At the bottom of the dish we lay out part of the sprigs of dill, put one carcass on top (skin down). On it is another part of the branches, then the second fillet and dill again on top. We cover the fish with something, I take a small cutting board, and put oppression on top. So let the fish stand overnight just in the room, then hide it in the refrigerator for a couple of days.

Spicy red fish

The composition of products per kilogram of fish:

• Three heaping tablespoons of coarse salt, sea salt is better
• Two tablespoons of sugar
• A quarter cup of soy sauce
• Lemon juice

Cooking:

We make a marinade mixture from all the ingredients and rub the halves of the fish cut in accordance with all the rules with it. Then we wrap the carcasses in cling film and put them in the refrigerator for a day. After it can be cut into pieces.

Quick salting of red fish in brine

For a liter of water we will take:

• Three heaping tablespoons of regular salt
• Three heaping tablespoons of sugar

Cooking process:

We immediately cut the cut fish into pieces so that it salts better and faster. We make a marinade from water, sugar and salt and fill the fish. We let it stand for three hours, then we try, if there is little salt, we add time.

How to make red fish in salted brine

Salting salted fish is a real art. In just 4 hours you can get a delicious homemade snack. Lightly salted sockeye salmon or chinook is considered one of the best treats.

We will need:

• Kilo of fresh salmon
• 3 tablespoons of salt
• 2 bay leaves
• 5 black peppercorns
• Tablespoon of 6% vinegar
• One onion
• 3 tablespoons vegetable oil

Cooking:

We cut the fish into fillets along the ridge. Separate the skin and cut into pieces. Put in a bowl. Dilute salt in half a liter of water and pour brine for an hour and a half. Drain the brine after.

Quick dry salting of red fish

This is the fastest way to dry-salt red fish. Pay attention to the choice of salt, it should be large and clean. Good for oceanic.

For a kilogram of fish we need:

• Three tablespoons coarse salt

Salting:

Grate the fillet of fish, sockeye salmon or trout well with salt, lay the halves on top of each other with meat inside and place oppression on top. So the fish should stand for eight hours just at room temperature. After it you need to rinse off the salt and eat.