Salted red fish is a tasty and healthy product. You can buy salted red fish in the store, but it will turn out to be much tastier if you salt it at home.
Pick your recipe
If you pay attention to the label of salted red fish, its composition will indicate: salt, fish and preservatives, which, of course, reduces the useful qualities of such fish. But the one that you can salt yourself will not contain any preservatives. In addition, at its cost it will cost almost half the price.
To make the salted red fish tasty, you need to choose the right one. It is best to buy it in a large supermarket, where the conditions for proper storage are ensured. As a rule, it is sold chilled there, which means that such a fish has already been frozen once, but if the storage conditions are met, its taste does not get any worse. It is better to buy a whole fish, and not a piece of fillet, especially since cutting it is not difficult.
When choosing, press your finger on the carcass - the dent should not remain. Smell the fish - fresh salmon smells like cucumber, sockeye salmon and trout smell like fresh fish. The smell of fish oil is an indicator of violation of storage conditions. Scales and the carcass itself must not be damaged. If the fish is gutted, the bones of the ribs should not be separated from the meat. The eyes of fresh high-quality fish are not cloudy, with a yellowish or steel shine. Frozen fish can also be sniffed so that it does not smell like fish oil. Before cooking, it will need to be thawed, laying on the bottom shelf in the refrigerator.
In the fish prepared for salting, cut off the head and tail, remove the entrails, cut out the fins. Cut it along the ridge from the back, carefully separate the ribs with a knife, cut the ridge. Rinse the prepared fillet in cold water and dry thoroughly with napkins or a paper towel.
For 1 kg of red fish fillet, 4 tablespoons of large salt and 3 tablespoons of sugar will be required. Mix salt with sugar and freshly ground black pepper. Rub the fish with this mixture on all sides, wrap it with a piece of dense cloth and put it in a glass or porcelain container, you can in a special plastic container. Put the fish in the refrigerator. After 3 days, remove, remove the tissue - the fish is ready to eat. If you do not eat it right away, lightly grease it with vegetable oil, wrap it in plastic wrap and store it in the refrigerator for another 4-5 days.
If you wish, you can not wrap the red fish in a cloth, but simply keep it in the resulting brine, but in this case it will turn out less dense and it will be more difficult to cut it. When salting on top of fish pieces, you can put 2-3 bay leaves, sprigs of fresh or dry dill.
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