Lightly salted red fish at home - a simple recipe for every day

The larger the individual, the larger and tastier the fillet will be. Choose fish of medium fat content, such as chum salmon or sockeye salmon. Fish that is too oily will take a long time to salt, while dry fish will be a little tougher, and this is not for everyone.

If you bought frozen fish, wait until it thaws a little. But not entirely, because semi-frozen it is easier to cut.

Arm yourself with a sharp knife and cut off the head of the fish. Use scissors to cut off the fins and tail, put it all in a bag and put it in the freezer. These parts of the fish give an amazing fat and the fish soup will turn out incomparable.

Using a knife with a sharp tip, make a cut along the back and move further, separating the fillet from the ridge. You will receive one fillet and the other half with the backbone. Also, moving the knife along the bones, remove the ridge from the second piece of fish. The ridge itself can be placed in the freezer, along with the head and fins.

Prepare the brine for the fish:

• For 2 kg of clean red fish fillet:
• 150 grams of table salt;
• 50 gr. Sahara;
• 1 lemon;
• spices (cloves, peppercorns, bay leaf).

Pour 1 liter of water into the pan and immediately add all the ingredients.Place the pan on the fire so that the salt and sugar dissolve and the spices steam. Cool the brine to room temperature and add lemon juice to it.

Place the fish fillets in a container (preferably plastic or glass) and pour in the brine until it completely covers the fish. Place a plate on top and press it down with pressure.

Place the container with the red fish in a cool place so that it is cool and not frosty, and soak the fish in the brine for at least a day.

Drain the brine and let it drain thoroughly. Don't rinse the fish! Red fish is good because it takes only as much salt as it needs.

You can immediately cut the fillet into thin slices and place on the table, and store the rest in the refrigerator, wrapped in cling film. With this salting and storage method, you will have something to serve for the next two weeks.

How to quickly salt red fish, watch the video: