How to quickly salt fish for future use.

Quick salting of fish is used in cases where a tasty end result needs to be obtained in the shortest possible time. In a word, there is simply no time to wait for the fish to be salted within normal periods. It is for such emergencies that this recipe is needed.

Ingredients: fish, salt, vinegar

The peculiarity of this salting is that it is recommended to heat the fish before salting. Quick salting also involves a short-term soaking in vinegar, which prevents the development of a bacterial environment in the product.

You will need:

- fish;

- salt and water (40 grams per 1 liter);

- vinegar 3%.

How to quickly salt fish at home.

Cod fish

Boil water, dissolve salt in it and immerse clean, gutted fish in this solution for 1 minute, one after the other.

Then, dip each fish in vinegar for 2 minutes.

The next stage is soaking in a cold salt solution for half an hour. To prepare such a solution, pour a lot of salt into the water (so that some of the grains do not dissolve), then let it boil and turn it off. We are waiting for it to cool completely.

Next, the fish can be hung out to dry in a dry, cool, well-ventilated place.

Fish salted according to a quick recipe is preserved in the same way as dried fish salted in other ways - wrapped in paper and at a low temperature.