Red fish salted in this way will be an excellent addition to many dishes.
The taste of store-bought lightly salted red fish does not always live up to expectations, so some housewives prepare it for consumption at home.
This allows you to save money and achieve the desired result. Even a novice cook can salt red fish.
The recipe is based on just two spices: 2 tablespoons of coarse salt and 1 tablespoon of granulated sugar per 1 kg of salmon fillet with skin.
Preparation
Mix sugar and salt. Half of the "powder" should be poured onto the bottom of a glass form (container). The mixture should be distributed evenly.
The main ingredient must first be prepared: rinse and then place on a paper towel to remove excess moisture.
Next, place the dried fillet on the sugar and salt mixture. The skin should be at the bottom. Then sprinkle the fish with the remaining mixture.
The container must be tightly closed and put in the refrigerator for 10 hours. Salt can be removed before use.
