How to dry salt salmon

In fact, the savings will be significant. And if you consider that salting salmon is a simple task, it is doubly enjoyable.

If you are lucky and you bought a whole salmon carcass, you can start salting right away. Such valuable fish is rarely frozen, but only cooled. This is a guarantee that the fish is fresh and its taste will not disappoint you.

Wash the fish, remove the head and tail. Without gutting the fish, peel it. Now it doesn’t interfere, but from exposure to salt, the husk will begin to peel off from the skin and stick to the meat. It doesn't look very nice, and it's just inconvenient.

After removing the scales, rinse the salmon again under running water and place it on the board. Make a very deep cut (all the way to the bone), along the back line, and divide the fish into two halves. Now you can get rid of the entrails, and if you are lucky, find a couple of eggs with salmon caviar. You can also salt salmon roe yourself.

Dry the fish with paper towels and get to work. The spine and all small bones must be removed. For salting, it is better to use only the fillet, and leave the bones and head on the ear.

Some people advise cutting out the fins, but they are very tasty when salted.Fat accumulates in the fin area, which is not only healthy, but also incredibly tasty when salted.

After you have gotten rid of all the bones, let's start preparing the curing mixture.

Salmon weighing 3-4 kg ends up on our shelves, and we will proceed from this weight.

Place 10 black peppercorns in a deep bowl, chop 2 bay leaves, and add 2 tbsp. l. coarse salt (can be sea salt). If desired, you can add a little paprika. You shouldn’t overuse spices, since salmon is a noble fish, and its meat is tasty in itself.

Using a wooden pestle, crush the peppercorns and lightly grind the spices and salt. The salting mixture is ready, and you can proceed directly to salting the salmon.

Place both fillets, skin side down, and sprinkle the fish well with salt and spices. Don't be afraid to work with your hands, and lightly press the salt with your fingers. Now fold the fish like a book and rub the outside with salt. If the fish is very large, you can make several cuts or punctures in the skin.

Wrap the fish in cling film, place it on a plate (liquid may leak out), and place it in the refrigerator.

Dry salted salmon is salted for three days. After three days, unwrap the fish and drain the liquid. Dry it a little, and now it can be cut and served.

To preserve salted salmon for several days, you need vegetable oil, lemon, and a container with a tight lid.

The salmon, cut into small pieces, is placed in a container and lightly sprinkled with lemon and vegetable oil. In a tightly sealed container, salted salmon can be stored in the refrigerator for up to two weeks.

Watch the video on how to quickly and deliciously pickle red fish: