How to salt salmon bellies at home

How to salt salmon bellies at home?

The bellies of salmon or trout are the fattest parts of these types of fish, so they are most suitable for salting. To pickle them, you do not need any special problems: cut, washed, covered with a salting mixture and that's it - you can eat in the morning.
So, more details. If you use frozen bellies, first defrost them. Rinse and dry the fish. Mix salt and sugar, add black pepper (preferably freshly ground immediately from the mill), sprinkle a little cumin (not necessarily, I love it so much). Sprinkle the fish with the salt mixture, mix it well.
Cover with a plate and press down with a load. Place in a cool place. Turn it over several times during the first 12-14 hours. I usually salt the fish for about three days - it's safer this way. Then rinse and serve as an excellent snack!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

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 keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.