Salted fish may pose some threat to the human body if it has been infected with parasites.
Sea fish is no exception, including the beloved red fish, which is used for sandwiches or holiday dishes.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to safely salt red fish.
Where to start
1. First, clean the fish, remove the entrails and rinse.
2. Then place the carcass in a clean PET bag and leave it in the freezer for 2-3 days.
3. Defrost at room temperature before pickling.
You will need:
- red fish - 0.5 kg;
- salt - 1 tbsp;
- sugar - 1 tsp.
How to cook
1. Pat the fish dry with paper towels, wiping inside and out.
2. Mix salt and sugar in a suitable container, then rub the red fish with this mixture. Be careful not to damage it – the red fish is very delicate.
3. Pour the remaining mixture onto the bottom of the container where the fish will be salted, and place the carcass or part of the fillet skin side up.
4. Cover the container with a lid and put it in the refrigerator for 2-4 days. The lightly salted one will be ready in 2 days.
When ready, drain the resulting brine and pour vegetable oil over the fish so that it can be stored longer. Enjoy!
Earlier we told you how to make healthy cakes with oatmeal flour .
Expert: Julia Arkhipova
