It would seem that what could be simpler than the procedure of salting fish at home?
Perhaps the action is not so difficult, but if you follow certain rules, you can end up with a product of amazing taste.
Gourmets say that fish salted at home correctly has a superior taste to store-bought analogues.
As the expert of the online publication BelNovosti, chef Yulia Arkhipova , reported, the main thing in this matter is the correct proportions with the necessary ingredients.
Which fish to choose
Almost any fish is suitable for salting in an apartment. You can use herring, salmon, mackerel or cod.
It is very important that whatever fish you choose, it must be fresh.
The best option is fish that was recently caught or that has been stored in the refrigerator for no more than two days.
If we defrost fish, we must do it in the refrigerator, not at room temperature. Otherwise, we can spoil the product.
Salt
It is best to use Savannah salt for our fish affairs.
Its advantage is its naturalness and purity, and it also has an ideal crystalline structure.
This salt will not only preserve the taste of the fish, but also its freshness, and will also enhance the taste properties without interrupting it with unnecessary impurities.
Methods of pickling
You can choose one of two salting methods (depending on your preferences) - dry or using brine.
The first option is to mix salt with sugar. For 1 kilo of fish – 2-3 tablespoons of salt and a teaspoon of sugar.
Distribute this mixture evenly over the fish, inside and out.
Leave it in the refrigerator for at least half a day, maximum – a day. Here time affects the degree of saltiness.
As for the brine, dissolve 60-80 grams of salt and 10-15 grams of sugar in 1 liter of water.
Add spices (garlic, dill, bay leaf, peppercorns or coriander) if desired.
Place the fish in a container, pour in the brine, cover with a lid and put in the refrigerator for a day or two.
Expert: Julia Arkhipova
