How to salt grayling - two salting methods

Grayling belongs to the salmon family, and has the same tender meat as its other representatives. The habitat of grayling is the northern regions, with crystal clear and icy rivers. There are many uses for grayling in cooking, but my favorite is salting grayling right on the river bank.

Ingredients: sugar, salt, spices, grayling
Time to bookmark: Whole year

Depending on the variety and age, the size of grayling varies from 200 g to 5 kg. Fishermen prefer to salt small fish immediately after catching, and immediately get an incredibly tasty snack for anything.

Lightly salted grayling is prepared very quickly and simply. This refers to “men's cooking”, and each fisherman has his own recipe.

Content

1 Dry salting of grayling
2 Salting grayling in brine

Dry salting of grayling

1 kg of grayling;
2 tbsp. l. salt;
1 tsp. ground black pepper;
2 onions;
if you have spices, you can add cloves, bay leaves, etc.

Like any river fish, grayling is covered with scales. It needs to be cleaned, as well as the head cut off and the entrails removed. Wash the fish, cut into portions, and place in a deep bowl.

Peel the onion and cut it into rings or half rings. Add onion, salt, spices to the bowl and stir.

Cover the bowl with cling film, or just a plate, and walk for 20-30 minutes. Yes, small grayling gets salted so quickly. During this time, the onion will release juice, dissolve the salt, and the grayling will be saturated with the aroma of spices, but will not lose its taste.

Some fishermen prefer to pickle grayling in a mixture of sugar and salt, topped with soy sauce. The pickling time is the same, but the taste is specific. Soy sauce “steals” the taste of the fish a little,” but everyone has their own taste.

Salting grayling in brine

It is better to pickle large fish carcasses in brine.

Clean the fish from scales, remove the entrails and head. Using a sharp knife, make a cut along the back line and cut the grayling into two halves. Remove the spine and any large bones. You can remove the skin, but this is only if you later want to use the grayling to make sushi.

Place the grayling fillets in a deep bowl and prepare the brine:

1 l. water;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
spices: to taste.

Boil water, add salt, sugar and spices. After the brine has cooled, pour it over the fillet and cover it with a bowl to prevent the fish from floating.

Place the fish in the refrigerator. The time for salting grayling in brine is from 1 hour to 12 hours, depending on your preferences.