Lightly salted pink salmon steaks

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   I learned how to cook lightly salted pink salmon from a TV show about the life of polar explorers. Since then, this recipe for pickling lightly salted pink salmon has appeared in my special notebook for my favorite delicacies. We will need fish, salt, sugar and clean gauze, folded in several layers.

2. STEP 2

   

   There are no special difficulties in preparing lightly salted pink salmon. We prepare the fish: cut off the head, cut the abdomen and take out the intestines. If the pink salmon is small, you won’t have to cut it in half. I usually choose this one for the purpose of salting it whole - I like it better that way. We have prepared the fish and now mix sugar and salt.

3. STEP 3

   

   Rub the pink salmon carcass inside and out with the prepared mixture of salt and sugar.

4. STEP 4

   

   We lightly moisten several layers of gauze with water, place the fish on the gauze, wrap it tightly and tie it so that the gauze presses on the fish. We leave the fish in this form for three hours on a cutting board, then lightly squeeze out the liquid and put it in the refrigerator for two to three days. This is exactly the amount of time our fish needs so that it is properly marinated and ready to eat.

5. STEP 5

   

   Just look at how it looks in cross-section - it’s impossible to resist trying a piece.

6. STEP 6

   

   Salt this fish according to a simple recipe, because home-cooked lightly salted pink salmon turns out better than store-bought ones - that’s a fact!