Lightly salted nelma - a simple recipe for gentle salting

Nelma is a fairly large fish, and there are specimens weighing 40 kg. Of course, these are already giants, and in our stores the average size of nelma is 2 kg. These are young individuals and their meat, when salted, turns out to be very tender.

Wash the fish, trim the head and tail. It is not necessary to clean the scales, nor to remove the skin.

Make a cut along the ridge and halve the carcass into two parts. Remove the backbone and large bones. Cut the carcass into pieces that are convenient for you.

Place a handful of coarse salt at the bottom of the bowl and place the fish mixed with salt.

It is better to take coarse salt, sea salt. It draws water out of the meat better, and this makes it denser and tastier. Some people prefer to add spices right away, and for nelma the following are suitable:

• ground black and white pepper;
• Bay leaf;
• carnation.

All these spices can be added later. Try just salt first.

Cover the top of the fish with an inverted plate, put pressure on the plate, and put the bowl in the refrigerator.

Unlike other salmon, nelma salts out very quickly. Literally after 4 hours it can already be taken out of the refrigerator.

Rinse each piece in water and place on a cloth or paper towel to dry the fish.

You can already eat it, but if you want to improve the taste, you will have to work a little more.

Peel a large onion and cut it into rings. Sprinkle the rings with salt and mix, pressing a little with your fingers. Mix pieces of nelma with onions, put them in a jar, and fill with vegetable oil.

Place the jar of fish in the refrigerator for another 2 hours, and now lightly salted nelma will truly become a culinary masterpiece.

Lightly salted nelma is a great addition to boiled potatoes, or just make yourself a sandwich. This is a wonderful appetizer, tender, with moderate fat content, and it won’t last long in the refrigerator.

Try making malosol from northern fish, according to the video recipe from the chef: