How to salt red fish: it turns out tender and lightly salted
Today we will tell you how to pickle red fish. For this we will need the fish itself, salt and refined vegetable oil.
If you are cooking fish for the first time, I recommend starting with pink salmon. You can practice and get the hang of it, and considering that it is quite inexpensive compared to other types of red fish, if you fail, it won't cost you a pretty penny.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to salt fish.
Let's move on to the preparation itself. Before salting the red fish, freeze it in the freezer and clean it.
Cut thin layers from it and put them in a container for pickling. You can first remove the skeleton and then cut it, it is more convenient for me to cook this way, so I recommend this recipe. The main thing when cutting into layers is not to start cutting together with the ribs.
Cut all the fish and lay them out in layers. Sprinkle each layer with salt. The amount of salt depends on how salted you want the fish.
Accordingly, with light salting you will need less salt. I use 3-4 teaspoons for a fish weighing 650-750 grams and the result is lightly salted fish.
Pour in vegetable oil so that it completely covers the fish from above.
Put it in the refrigerator overnight and enjoy delicious fish the next morning.
Earlier we talked about why rice needs to be not only washed, but also soaked .
