Dry salting of red fish

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   Prepare the indicated products for salting red fish. I will salt pink salmon, but the same principle can be used to salt salmon and chum salmon. We will salt using dry salting, i.e. without using any liquid. The simplest option is salt and sugar. Once you have mastered this basic recipe, you can experiment with adding different spices. In this recipe, it is better to use rock salt with large crystals. Prepare dishes, it is better to take glass.

2. STEP 2

   

   When salting fish, special attention should be paid to the fish itself. It's better to take fresh fish. It should have a whole shiny skin and transparent eyes. Do not have any foreign unpleasant odor. Clean the fish from scales, rinse, gut and dry with napkins or a towel. Then carefully use a sharp knife to separate the fillet from the bone without damaging the integrity of the flesh. For convenience, the fillet can be cut into several large pieces. In a separate bowl, mix salt and sugar.

3. STEP 3

   

   Place prepared red fish fillets into prepared dishes. Distribute the mixture evenly and generously over the fish pieces (sprinkle and smooth with your fingers on both sides of the fillet). Cover the container with a lid and put it in the refrigerator. After standing for a while, the fish will give off juice; it will need to be drained so that the fillet retains its elasticity. You can also put a small weight on the fish to ensure reliable salting.

4. STEP 4

   

   To obtain lightly salted fish, one day is enough; the longer the fish is salted, the longer the fish will be salted: medium salting - 2 days, strong - 3 days. As soon as you decide to stop salting the fish, you need to remove it from the container, wet it with napkins and gently sharp Use a knife to separate the fillet from the skin. Cut into portions and place in a container with a tight-fitting lid, put in the refrigerator.

Comments on the recipe

tatyanochka2022

29.10.2023

4.9

I bought pink salmon at the store to salt it. After looking at the recipes on the website, I decided to master dry salting of red fish at home. I really liked the recipe! The fish was well salted, it remained dense, elastic, “meaty”, the taste was awesome! The salting process itself is very simple! I cut the pink salmon fillet into pieces to make it easier to place in a plastic container. Sprinkle the fish with coarse salt so that it covers the entire surface of the fish with a thin layer. Added a little more sugar. I put the pieces in a container, closed it with a lid and put it in the refrigerator. The next day, looking into the container, I saw that the fish had given juice. I poured it out and cut the fish into pieces. Thank you very much for the recipe!

Elena Pankina

29.10.2023

4.6

You can salt red fish at home and it will turn out very tasty! I bought trout, found a recipe: dry salting red fish at home and started cooking. The trout was filleted and cut into portions. Sugar and salt were mixed in equal proportions. I placed the fish in the mold, sprinkling the layers with a mixture of sugar and salt. I put it in the refrigerator for a day. The released liquid was periodically poured out. Then she cut it into slices, put it on a plate and on the festive table. The result was a tender, lightly salted and amazingly tasty fish! Thank you very much to the author for the recipe and I recommend it for cooking 👍