Don't overpay: how to salt red fish yourself for the New Year: according to this recipe it turns out incredibly tender
Many people know that red fish is a great addition to the New Year's table. They know and love this delicacy.
You can not only eat the product on its own, but also in the form of a sandwich, salad, pancakes, etc.
And if you want to make puff pastries with cream cheese and trout or salmon, we recommend salting the fish yourself.
All we need is a fillet of any red fish (about half a kilo), salt (a tablespoon) and sugar (a teaspoon).
Let's leave the fillet, say, of salmon, with the skin, which can be cleaned of scales in advance.
Using special tweezers, we will pull out all the bones.
Then rinse the fish in cold water and dry it on all sides with paper towels.
Pour salt and sugar into a bowl and mix. Then rub our fish on all sides with this mixture.
We will also add a little mixture to the dish where we plan to salt the salmon. Place the fillet skin side up – add more mixture on top.
Next, cover the container with a lid and place it in the refrigerator, where it should remain for two to four days.
Then, after this time, drain the resulting brine.
Earlier we told you how to make a quick salad with Korean carrots and crab sticks.
