Fish ambassador is one of the most common ways of harvesting it. Of course, you can purchase any salty fish on the market, but home-cooked fish and a budget will save money and will surpass the purchased one in quality.
Below we want to offer you a very simple way of salting fish using the example of pink salmon. You only need four products: pink salmon itself, salt, granulated sugar and ground black pepper.
So, let's try to pickle pink salmon.
Would need:
- pink salmon - a piece weighing 0.5 kg
- granulated sugar - 4 tbsp. l
- sea salt or large table salt - 2 tbsp. l
- ground black pepper - 0.5 tsp.
Steps:
We will salt a piece of pink salmon that has already been cleaned of scales.
Rinse the fish thoroughly. To remove mucus from the surface of the fish, use a mesh washcloth or brush. Remove the insides. If you salt fish weighing more than 1.5-2 kg, you will need to make a longitudinal section on the back.
In a bowl, mix sugar, salt and black pepper. Divide the mixture into 3 equal parts.
Rub the abdomen of pink salmon with 1/3 of the mixture for salting.
Next, prepare the appropriate size container for salmon salmon. It is advisable to use glass, enameled glassware or a container made of food-grade plastic.
Pour half of the remaining mixture into the bottom of the container.
Put pink salmon on top.
Sprinkle the fish with the remaining mixture.
Tighten the container with pink salmon cling film and refrigerate.
After 12 hours, turn pink salmon on its other side. And after 12 hours, the fish will be completely ready for use.
You can cut the fish into slices and serve it as a snack. And you can clean it from the skin and seeds and make delicious sandwiches.
Store the finished fish in the refrigerator.
Note to the hostess:
In this way, you can pickle any fish that contains a large amount of fat and is able to "ripen", for example, halibut, chinook salmon, chum salmon, mackerel, sprat, etc.
Before salting, you can cut the fish into fillets, and then salt with the above method.
