How to salt coho salmon - delicious recipes

First of all, the fish needs to be defrosted. Do not speed up the process; the slower the coho salmon thaws, the greater the chance that its taste will not change.

After the coho salmon has completely defrosted, we begin cleaning and cutting the carcass. Remove the tail, head and entrails.

It will be easier to eat coho salmon if you fillet it and remove the skin. Not everyone succeeds in cutting fish correctly, but this is not a problem. If the fish is not very large, simply peel it from scales and cut it into small pieces so that the fish can be salted faster.

Coho salmon can be salted dry and in brine. Let's look at the main methods of salting coho salmon.

How to dry salt coho salmon

For 1 kg of prepared coho salmon you need:

• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• juice of half a lemon;
• spices to taste.

Mix salt and sugar and roll each piece in this mixture. Place the coho salmon pieces in a pickling container and sprinkle them with lemon juice. You can simply place a couple of lemon slices on the fish and cover the container with a lid.

Leave the coho salmon to salt at room temperature for 2-3 hours, after which put the container in the refrigerator for 6 hours.

Coho salmon meat is very tender, and 6-10 hours of salting is enough for it.

For lovers of a sharper taste, coho salmon can be salted with onions.

For 1 kg of fish you need:

• 5 tbsp. l. salt;
• 2 tbsp. Sahara;
• 3-5 large onions;
• 100 gr. vegetable oil.

Rub each piece of fish with a mixture of salt and sugar. Cut the onion into large rings.

Place the salted fish mixed with onions in a salting container, and pour in the vegetable oil.

Next, salting proceeds exactly the same as in the first recipe.

Salting coho salmon in brine

This is the easiest way to salt coho salmon, although it takes longer.

Place the pieces of coho salmon in a deep container and prepare the brine:

• 1 l. water;
• 3 tbsp. l. salt.

If desired, you can add dry spices, such as dried dill, basil, or bay leaf. Use your taste and common sense.

Coho salmon should be poured with warm brine, and make sure that it completely covers the fish.

Close the container with a lid, and as soon as the brine has cooled to room temperature, put the fish in the refrigerator. Coho salmon cooks in brine for about two days, but this is not for everyone. After all, coho salmon is a northern fish, and there are no parasites in it. If you wish, you can try the fish within two hours after salting, and not fear for your health.

Watch the video on how to cook lightly salted coho salmon at home, and choose your own recipe for the most delicious salting: