Pink salmon salted at home

Step-by-step cooking

1. Step 1:

   

   Any pink salmon is suitable for salting. Frozen pre-defrost, moving to the bottom shelf of the refrigerator, then cut. It will be necessary to fillet on the skin, you can immediately buy a ready-made fillet. Take the onion smaller and cut into rings or half rings. Refined, odorless oil. Take only large salted salt, Extra and iodized will not work.

2. Step 2:

   

   Prepare the BRINE. We take boiled water at room temperature. In 1 liter, dissolve 4-5 tbsp. l. with a slide of coarse salt, mix well.

3. Step 3:

   

   The brine must be saturated, since the salt is different, there is a proven way to determine the readiness of the brine. When the salt has completely dissolved, place a slice of raw potatoes, if it floats on the surface, then everything is correct. If necessary, add salt and wait for complete dissolution. In the photo, for clarity, a jar with plain water and the same slice of potato is sinking in the water.

4. Step 4:

   

   Defrosted fillet must be washed with cool water, let the water drain, but do not dry it. Immediately proceed to salting.

6. Step 5:

   

   Place the fillets in a suitable sized container, pour in the brine so that the fish is completely hidden. Put a small load on top so that the fillet does not pop up. Close the lid and leave for 1 hour at room temperature. It is convenient to use a food-grade plastic container or a glass jar. It is better to pour through a fine sieve to exclude the ingress of insoluble particles and impurities. Almost 600 ml of brine was needed for 2 fillets, but it depends on the fish and packaging.

7. Step 6:

   

   After an hour, drain the brine, do not rinse the fish. Cut the flesh into slices, cutting off the skin with a sharp knife. You can cut the pieces together with the skin, but then cut a little wider, here at your request. I like thin slices without skin and bones.

8. Step 7:

   

   Now we put slices of fish in another container. To balance the taste, I sprinkle it with a pinch of sugar, this is optional, but this way the taste is richer. Then pour the onion feathers and everything with oil. Repeat all layers, the top layer is fish, completely under oil. For 2 fillets weighing 400 g, a 500 ml container was enough. Close the lid tightly and put it in the refrigerator overnight. You can try fish earlier, but it's still better to give it time to ripen, ideally it's a day.