Salting salmon

4 servings
1 day 40 min

Salmon are also salted in brine. Dissolve salt and sugar in a liter of hot water (according to the recipe), then put the pepper and laurel, and add a tablespoon of vinegar (9%) at the end. The boiled brine is cooled and poured with steaks laid in a back-to-back dish and sprinkled with herbs.

How to salt salmon at home? Prepare the products. Cut the fish into fillet. At the gutted carcass, cut off the head, tail, fins and cut out the ridge. There are several options for cutting fillet, which depend on the methods of salting. For quick (or dry) salting, cut the fillet into strips of the desired length (no more than 1 cm thick), dip them in a mixture of salt, sugar and pepper (if desired). Serve these pieces to the table, flushing salt from them, in 15-20 minutes.

With ordinary salting, you can salt both a whole carcass and steaks, cut at home or bought from the store. I salted salmon steaks.

Steaks (as well as carcass) be sure to peel off the scales.

Prepare the fish salting mixture. Take salt and sugar.

Combine these ingredients, add ground black pepper to them to taste.

Prepare the spices. In a salmon situation, the perfect combination is bay leaves and a mixture of peppers with peas. They are not able to radically change the specific taste of salmon, like other spices, including fish.

Squeeze the juice out of the lemon. Pour them over chunks of salmon.

Put the pieces of fish in layers in a suitable dish, sprinkling them with a mixture of salt, sugar and pepper, finely chopped herbs, bay leaf and peppercorns. Install the yoke on top.

After a couple of hours of standing under oppression, put the dishes with fish in the refrigerator. The fish will juice, so turn it over regularly.

The sample is usually removed on the second day, but, as experience shows, not very thick pieces are ready the very next day. Enjoy your meal!

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks being dry.

How to properly cut an entire fish on a fillet? Remove the tail, head and fins. Along the ridge, cut the carcass to the spine. Turn over on a barrel. Cut the meat from the ridge bone with a sharp knife. Turn over the carcass and cut the fillet on the other side. Clean from the inside, removing the black film, as it will mustard and spoil the taste. Rinse and be sure to dry well.

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).