Dry ambassador of red fish at home

Simple cooking of salted red fish. Everyone knows about the benefits of red fish. And a lot of people like red fish in the salty version. It is easier and faster to buy such fish in the store, but it is safer and tastier to cook it at home yourself. Moreover, the recipe for salting fish, which I propose, will not require unusual ingredients and skills. You can salt the fish deliciously with a simple pickle, using only salt and sugar. The result is a very tasty and healthy snack.

Anna

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 16 g

Fats 26 % 9 g

Carbohydrates 29 % 10 g

187 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 1 d

Step 1:
Prepare the specified products for salting red fish. I will salt pink salmon, but according to the same principle, you can also salt salmon, chum salmon. We will salt with dry salting, i.e. without using any liquid. The simplest option is salt and sugar. Once this basic recipe is mastered, you can experiment with adding various spices. Salt in this recipe is better to take stone salt with large crystals. Prepare the dishes, it is better to take glass.
Step 2:
For salting fish, special attention should be paid to the fish itself. It is better to take fresh fish. She should have a whole shiny skin, transparent eyes. Do not have an extraneous unpleasant smell. The fish should be cleaned of scales, washed, gutted and dried 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, fillets can be cut into several large parts.In a separate bowl, mix salt and sugar.
Step 3:
Put the prepared fillet of red fish in the prepared dishes. Evenly and abundantly distribute the mixture over the fish pieces (sprinkle and smooth with fingers on both sides of the fillet). Cover the container with a lid and put it in the refrigerator. After standing for a while, the fish will give juice, it will need to be drained so that the fillet retains elasticity. You can also put a little pressure on the fish, for the reliability of salting.
Step 4:
One day is enough to get low-salted fish, the more time the fish will be salted, the more the fish ambassador will be: the average ambassador is 2 days, the strong one is 3 days. As soon as they decided to stop salting fish, they 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 closed lid, put in the refrigerator. It is not recommended to store fish for a long time.