Cod is one of those unique fish species that never bothers. It lives in the White Sea and the Arctic Ocean and is considered a large marine fish. Unfortunately, fresh cod is very whimsical to store, so it is recommended to salt after the catch. Salty it has a not very pleasant smell, but it does not lose its nutritional and taste properties.
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Instruction manual
1
Use the cod of winter and autumn catches in pickles. At this time, her meat is characterized by increased fat content, and from this, the taste is only improved.
Choose only fresh fish weighing more than three kilograms.
2
For salting cod, use coarse salt, the main task of which is to remove moisture from the fish, and not to give it preservative qualities. To dissolve at low temperatures, crystals require moisture, which they take from fish.
3
Give preference to unenameled dishes or food plastic, if the volume of the fish is very small, you can take glass containers.
4
Before salting, gut the large cod or cut into pieces. Particular attention should be paid to the film, which protects the abdominal cavity. In no case should it be damaged.
5
Then make an incision along the ridge and cut off the ribs from the spine. You do not need to wash the fish, it is better to simply wipe it with a dry cloth. Medium fish weighing up to three kilograms can be salted whole and, to speed up the process, it is recommended to inject a strong saline solution into the abdominal cavity through a syringe. The solution should be very saturated.
6
Rub the fish with plenty of salt and separately pour salt under the gills and in the mouth. After this, you can already put the fish in a prepared container. When the cod becomes stiff and bends poorly, we can assume that the pickling is finished. Such a fish is called tanned.
7
It is not recommended to salt ice-cream cod, the structure of its tissues is already broken, and it cannot be salted well, as it will not be clear when the fish is already salted but not yet salted.
Greasy cod is recommended to be stored in brine, because the moisture in the fatty tissues is low, and the fish will not take a lot of salt, which means it will be subject to decomposition even after salt treatment. Fine can be simply sprinkled with salt and layered.
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