Because the price tag for lightly salted red fish in the store is exorbitant, many housewives prefer to salt it themselves.
Expert of the online publication BelNovosti, chef Yulia Arkhipova confirms: even relatively inexpensive pink salmon can be turned into noble salmon – if, of course, everything is done correctly.
Cutting fish
Before you start salting, you need to prepare the pink salmon. It is best to cut slightly frozen fish, then you will get neat, even pieces.
You can fillet or simply remove the fins, head, tail and entrails, then cut into thin slices 0.5-0.7 cm thick.
Amount of salt and sugar
For 1 kg of cut pink salmon you will need 50 g of coarse (this is important) salt and 40 g of sugar.
Sprinkle the fish with salt and sugar, you can also add black pepper, thinly sliced onion and 2 tablespoons of odorless vegetable oil.
Leave the fish at room temperature for 2 hours, then refrigerate overnight.
Expert: Julia Arkhipova
