How to deliciously salt nelma - little salt for every day

Depending on its habitat, the weight of nelma ranges from 2 to 40 kg, but on average, fishermen get nelma weighing 5-10 kg.

You shouldn’t add so much salt at once unless you’re having a party. After all, it is not recommended to store lightly salted nelma for more than a week. Freeze fresh nelma and pickle it as needed.

So, let's start salting nelma. Clean the nelma from scales, remove the head and entrails. Be careful, in the autumn nelma there may be caviar, which can also be salted separately. You remember that nelma is a salmon species, which means its caviar is very tasty and healthy?

Wash the cleaned salmon and dry it with a towel. Make a deep cut along the ridge and remove it. Lay out the nelma like a book and get rid of large bones.

Mix coarse salt and pepper and sprinkle generously over the uncovered fillets. If desired, you can add finely chopped onions, this will add piquancy to the fish.

• For a fish weighing 3 kg, you need at least 100 grams of salt, and 1 tsp. pepper

Fold the fillet, press it down, and wrap it in cling film so that the juices do not leak out.

Place the nelma “rolls” in the refrigerator so that they are well salted. How much salt do you need to salt nelma?

Nelma can be eaten raw, and is often used to make sushi. But to get a more familiar taste, pickle the nelma for 6-8 hours.

If the fish is very large, increase the salting time, or cut the fillet into smaller pieces and salt in a regular glass jar.

If you want to preserve lightly salted nelma for a longer period, pour vegetable oil into the jar so that it completely covers the fish.

Watch the video on how to deliciously pickle nelma and preserve it: