How to salt red fish at home
Lightly salted dry-salted salmon is a tasty and very tender quick-cooking appetizer. To prepare lightly salted red fish, just five minutes of your time is enough! The rest of the time the fish will be cooked without your participation. Salting fish can take from 12 to 24 hours. The time for salting red fish depends on your taste preferences.
To prepare a delicious snack you need to prepare the following ingredients:
1. To safely salt red fish, salmon fillets must first be frozen for at least a day. The freezing process will help disinfect the fish before salting. Thawed red fish should be lightly rinsed and dried thoroughly with thick paper towels.
2. Combine a mixture of freshly ground peppers with sugar and sea salt. Mix the spices well.
3.Roll the fish in a mixture of sea salt, pepper and sugar on all sides. Place the red fish in a container, skin side down. Cover the snack with a lid and place the container in the refrigerator for at least 12 hours. If you salt the fish for 12 hours, you will get lightly salted salmon; if you salt it for 24 hours, you will get medium-salted red fish.
4. After just 12 hours, the delicious lightly salted fish is ready! Now you can cut the red fish into pieces and serve it with bread, a slice of lemon or soy sauce. Bon appetit!
Lightly salted red fish is a delicious holiday appetizer that will captivate all seafood lovers. Dry salted lightly salted fish turns out incredibly tender, moderately salty and spicy. It is best to salt fish in an enamel container without damage, glass or stainless steel. It is better to avoid aluminum and wood. Containers made of wood absorb odors and such dishes are difficult to clean after salting, and aluminum oxidizes during the process of salting fish, like damaged enamel dishes.
- Yield: 250 g
- Calorie content: 233.5 kcal/100 grams, BZHU - 21.10/16.70/1
- Cooking time: 5 minutes + 12 hours
Ingredients
To prepare a delicious snack you need to prepare the following ingredients:
- salmon or other red fish - 250 g;
- sugar - 1/4 tbsp;
- mixture of ground peppers - 1/2 tsp;
- salt - 1/2 tbsp.
Red fish ambassador
1. To safely salt red fish, salmon fillets must first be frozen for at least a day. The freezing process will help disinfect the fish before salting. Thawed red fish should be lightly rinsed and dried thoroughly with thick paper towels.
2. Combine a mixture of freshly ground peppers with sugar and sea salt. Mix the spices well.
3.Roll the fish in a mixture of sea salt, pepper and sugar on all sides. Place the red fish in a container, skin side down. Cover the snack with a lid and place the container in the refrigerator for at least 12 hours. If you salt the fish for 12 hours, you will get lightly salted salmon; if you salt it for 24 hours, you will get medium-salted red fish.
4. After just 12 hours, the delicious lightly salted fish is ready! Now you can cut the red fish into pieces and serve it with bread, a slice of lemon or soy sauce. Bon appetit!
Lightly salted red fish is a delicious holiday appetizer that will captivate all seafood lovers. Dry salted lightly salted fish turns out incredibly tender, moderately salty and spicy. It is best to salt fish in an enamel container without damage, glass or stainless steel. It is better to avoid aluminum and wood. Containers made of wood absorb odors and such dishes are difficult to clean after salting, and aluminum oxidizes during the process of salting fish, like damaged enamel dishes.
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