As you know, fresh fish contains a large amount of useful vitamins and elements, which are destroyed during heat treatment. Properly salted fish allows you to save these substances, it is very useful and completely harmless. Pink salmon is the most inexpensive product of the salmon family, it is very easy to prepare at home.
|Cooking time 20 minutes||Number of servings -|
Wash the fish and clean it from scales. Remove the head, tail, viscera and bones. It is very easy to do if you draw a sharp knife along the spine of the fish.
Rinse again the trunk of the salmon and allow to dry, remove excess moisture with a cloth.
Mix salt and sugar.
The salmon fillet well RUB sugar-salt mixture and put in a container for pickling. For this suitable container made of glass or stainless steel.
Cover the fish with a plate of a diameter less than the diameter of containers for pickling, put oppression. Leave at room temperature for 30 minutes, then refrigerate for three days. Once a day flip the fish fillets to the best brining.
Three days later the fish is ready to eat.
Carefully remove the skin, clean off the remaining grains of salt, blot with a clean cloth.
For long term storage pack the salmon in plastic wrap and store in the freezer. Beautiful thin cuts obtained from frozen fish, just taken out of the freezer.