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How to salt the abdomen of salmon at home

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6 servings
2 days 12 hours

How to salt the abdomen of salmon at home? Salmon or trout abdomen are the fattest parts of these fish species, so they are most suitable for salting. To salt them, you don't need any special troubles: cut it off, washed it, poured it with salt mixture and that's it - you can eat it in the morning. So, more. If you use frozen abdomens, thaw them first. Rinse and dry the fish. Combine salt and sugar, add black pepper (freshly ground immediately from the mill is better), sprinkle a little with cumin (not necessarily, I love it so much). Sprinkle the fish with a salt mixture, mix it well. Cover with a plate and press down with a load. Place in a cool place. Flip several times during the first 12-14 hours. I usually salt the fish for about three days - it is more reliable. Then rinse and serve as a great snack!

Salmon abdomen - 250 g, Salt - 2 tbsp, Sugar - 1 tbsp, Cumin - to taste, Ground black pepper - to taste

Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish.