Salted salmon at home

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take the salmon chilled - there are much more nutrients in such fish than in frozen. Although there is an opinion that when frozen in fish, all bacteria and microorganisms that can be dangerous to humans die, and such fish can be safely salted. It is better to use large salt, mainly sea salt, any sugar - both white and brown are quite suitable.

2. Step 2:

   

   Mix sugar and salt.

3. Step 3:

   

   Remove the spine from the fish and, if possible, the bones along the spine and cut into two halves. It is best to take the central part of the fish for salting, the one that is thicker: it will be perfectly cut, the pieces will be smooth and beautiful. I do not remove the films on the fish before salting: I will remove them after the fish is salted, and with them the remains of salt and sugar.

4. Step 4:

   

   Sprinkle the fish liberally with half of the loose mass from the inside. At this stage, according to your taste, you can add different seasonings and spices: bay leaf, dill, and someone likes lemon. I don't like the addition of extra flavors and aromas when salting fish. Especially salmon: its taste is already too noble to score it with some additional flavor.

6. Step 5:

   

   Put the pieces of fish on top of each other skin up. Sprinkle the remaining salt on the fish from the skin side.

7. Step 6:

   

   Put the salted fish in a container, cover and put it in the refrigerator for 14-16 hours. Someone thinks that fish in brine should be turned over. I never do this and everything is salting out perfectly!

8. Step 7:

   

   Slice such a fish thinly-thinly! It's great for a sandwich and a salad. Bon appetit!