A simple recipe that will allow you to enjoy perfect red fish in just 1-2 days.
The method is suitable for any red fish. You can salt not only sturgeon, but also pink salmon, chum salmon, salmon, and trout.
This method of pickling is used by chef Ilya Lazerson. The cook uses the same base for pickling.
Then you can add any ingredients you like to this curing mixture. For example, juniper berries, lemon, dill or cognac.
Composition of the pickling mixture (for almost 1 kg of fillet):
- salt – 3 tablespoons;
- sugar – 1 tablespoon;
- cognac – 1.5-2 tablespoons, to make the mixture loose.
If a vacuum bag is used for salting, the fish is placed in the refrigerator for 24 hours. If without a vacuum, the container is covered with cling film and stored in the refrigerator for 2 days.
Culinary trick
Thrifty cooks do not throw away the fish skin, the cross bones along the spine and other remains, but rather store them in the freezer for a flavorful fish broth.
The trick is to not peel the skin off the scales. This gives the broth a "viscous" and sticky texture.
