How to salt river fish: pike, asp, chub, ide “for salmon” or “for red fish” at home.

Home-salted river fish is undoubtedly an excellent delicacy and an excellent decoration for every table. In addition, preparing a delicious delicacy is not at all difficult or expensive; even a novice cook can handle the pickling process without any problems.

Ingredients: coriander, fish, sugar, salt, ground black pepper

We offer a recipe for salting ordinary fish that is simple in composition and easy to execute. It could be asp, pike, ide or chub.

For one kilogram of fish you need to prepare about two hundred grams of the so-called dry pickling mixture.

For dry pickling, you will need a set of spices, which every home definitely has: two parts salt, one part sugar, a pinch of black pepper. If desired, you can add a little coriander and any other favorite spices.

We take 1 kilogram of pike, asp, chub or ide and open the fish along its entire length. To make the preparation truly tasty and aromatic, the fish does not need to be washed; it is better to simply wipe it with a clean kitchen towel.

The head and fins must first be cut off; you can leave them for preparing fish soup.

Sprinkle the fish evenly inside and outside with the pre-prepared pickling mixture. It's best to do this in moderation so as not to overdo it.

After this, you need to place the potential salty dish in a pan of suitable size under moderate pressure.After which the container needs to be placed in a cool place - in the refrigerator, cellar, or simply taken out to the balcony.

The good news is that you don’t have to wait long for the salted fish to reach the desired condition. After just a couple of days, you can safely put it on the table and enjoy it.

Home-made dry salted fish is very similar in taste and appearance to salmon.

See also video: Salting large river fish. How to preserve and not stew!