Salted red fish is perfect for snacks, sandwiches and preparing various dishes.
Therefore, it is worth figuring out how to salt red fish, which will surprise you with its taste and aroma.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to deliciously salt fish.
Which fish to choose
Fatty varieties of red fish are best suited for salting. The most popular include:
1) Pink salmon.
2) Trout.
3) Salmon.
Of course, it must be fresh.
Preparation
Preparation consists of the following stages:
1) Flushing.
2) Removing bones and nonsense.
3) Slicing.
The size of the pieces should be determined individually, based on your own preferences.
Preparing the brine
To prepare the solution, you need to mix water and salt in a 1:1 ratio. You can also safely add various spices to your taste. Of course, it is always worth remembering about adding spices wisely.
How to do salting
You need to dip the fish pieces into the prepared brine and leave them in the refrigerator for several hours (usually 4 to 12 hours). It is important not to oversalt the fish, so you should keep an eye on the time and regularly check its taste.
How to improve taste
If desired, you can add to the brine:
• dill;
• garlic;
• green onions;
• cilantro and much more.
All of them will help to give the fish a special aroma and taste.
Completion of salting
After salting is complete, the fish must be carefully removed from the brine, rinsed with cold water and dried with a paper towel.
The finished salted fish can be served as a separate dish or used in various recipes.
Earlier we told you what to cook from minced meat and mushrooms .
Expert: Julia Arkhipova
