Salted red fish
370 90 минут -
During his student days my father went to Kamchatka in the composition of the student team to one of the farms. And just with yourself, besides unforgettable memories, dad brought this recipe for pickling fish. P. S. Anyone who likes simply divine salted fish – I propose to look at the recipe!!!
Ingredients for Salted red fish
Step by step instruction of cooking Salted red fish
Take thawed fish. This time for pickling the selected pink salmon weighing approximately 1.2 kg.
Everything is standard: wash, peel, disemboweled, cut off tail and head.
Cut the fish along the spine into two parts.
Cut half of the fish and generously sprinkle with salt. I can only say that 1/4 of the fish takes about 1-1,5 tsp salt (but maybe a little more).
We perform this manipulation with all the pieces, including the spine, as there is a lot of meat fish. We always sasalihan spine, as I and dad are big fans to chew salty fish.
Put the fish pieces in the bowl...
Cover with a round Board, put press (in this role we specifically advocates a five-liter canister with water, but also perfect, and a three-liter jar), let the fish stand up, poselitsya at room temperature takes exactly 2 hours.. Yes, 2 hours - not a minute more not a minute less! ;-) Do not be fooled this time. This recipe is proven over the years (at least 20 years in our family all of red fish salted only in this way).
Then, over time, pull the fish, rinse with running cold water, washing off the excess salt.
Cooked in a jar put sliced fish pieces with a width of approximately 1.5 cm. Add the vegetable oil.
If you wish, you can add rings of sliced onion.
Fish you can eat! Bon appetit!