Salted red fish is one of the most delicious of healthy dishes. Pieces of salted fish that are packaged and vacuum-packed can be bought at the store, but it is especially good, cooked at home according to secret recipes that are passed down from generation to generation. The quality of the final product largely depends on how well the fish was stored before and after cooking.
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How to choose the right fish for salting
If we compare the cost of the finished salted salmon and the one that is sold fresh with the head and tail, it turns out that it is much more profitable to buy fresh fish and salt it at home. This method of cooking, like salting, does not imply any heat treatment, which means that you can enjoy a really great taste of fresh salmon only if it is of impeccable quality. The slightest violation of storage technology will affect the taste of the final product - the fish will have an unpleasant smell and taste of fish oil.
Since salmon is in most cases delivered to stores from Norway, it is clear that it is transported frozen in special refrigerated machines. The store should also have special equipment for storing frozen fish. Subject to all the rules and conditions, the salmon will not lose its taste and nutritional qualities, and with a one-time defrosting it will not be any different from a fresh product.
When buying fish in a store, check its quality. Outwardly, her carcass should be intact, undeformed, all scales should be in place. Press your finger on the carcass - the notch from it should disappear immediately when you remove your hand. The fish should have a dense structure, not lag behind the bones. Smell the carcass - fresh salmon smells like fresh cucumber and nothing more.
A small portion of salted fish, which will be eaten in the first couple of weeks, can be cut into small pieces, put into glass jars, tamped and pour a little olive oil on top.