Dry red fish ambassador at home

4 servings
1 day

Prepare these products for salting red fish. I will salt the pink salmon, but according to the same principle, you can salt the salmon and chum salmon. We will salt with dry saline, i. e. without the use of any liquid. The simplest option is salt and sugar. As soon as this basic recipe is settled, it will be possible to experiment with the addition of various spices. Salt in this recipe is better to take stone with large crystals. Prepare dishes, it is better to take glass.

For salting fish, special attention should be paid to the fish itself. It is better to take fresh fish. She should be with a whole shiny skin, clear eyes. Do not have an extraneous unpleasant smell. Clean the fish from scales, rinse, gut and dry with napkins or a towel. Then carefully separate the fillet from the bone with a sharp knife, without damaging the integrity of the pulp. For convenience, the fillet can be cut into several large parts. In a separate bowl, mix the salt and sugar.

Put the prepared fillet of red fish in the prepared dishes. Distribute the mixture evenly and abundantly over the fish pieces (sprinkle and smooth with fingers on both sides of the fillet). Cover the container with a lid and place in the refrigerator. After standing a little, the fish will give juice, it will need to be drained so that the fillet retains elasticity. You can also put a little oppression on the fish, for the reliability of salting.

To get small-salted fish, one day is enough, the more time the fish will salt, the more the fish ambassador will be: the average ambassador - 2 days, strong - 3 days. As soon as they decide to stop salting the fish, you need to get it out of the container, wet it with napkins and carefully separate the fillet from the skin with a sharp knife. Cut into portions and put in a container, with a tightly closing lid, put in the refrigerator. It is not recommended to store fish for a long time.