How to Salt Pink Salmon at Home from Frozen Fish
Description
Suitable for both holidays and everyday meals. The flesh of frozen pink salmon is not as firm and dense as that of fresh fish. After freezing, ice crystals form between the layers of flesh, which is why you must not thaw it in a warm place, at room temperature, in the microwave, or in water. When filleting, pay attention to the color of the flesh—it should be tender and elastic, and the bones should not come away from the meat easily. If this is not the case, the fish was most likely thawed and refrozen, which will worsen its flavor. When salting, you can add black pepper, white pepper, parsley, bay leaf, rosemary, and garlic to the salt mixture. It all depends on your taste. If you want the pink salmon to turn out firm and drier during salting, place a small weight on top. You can store this fish covered in the refrigerator for up to 7 days, but it is advisable to turn it over every day if there is little brine. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients to salt pink salmon at home from frozen fish. Take the fish out of the freezer in advance and place it in the package on the bottom shelf of the refrigerator so it can thaw there. This will take approximately 10-12 hours.
- 2
Step 2
Clean the thawed fish of scales and remove the entrails. Cut off the head and tail and fillet the fish. Remove all bones and pat the fillet dry with a paper towel.
- 3
Step 3
In a bowl, mix the salt, sugar, and finely chopped dill; stir to combine.
- 4
Step 4
Cut the pink salmon fillet into pieces. Sprinkle the bottom of the container with a thin layer of the salt mixture. Place a piece of fish skin-side down and cover it completely with the mixture. As you layer the pink salmon pieces, sprinkle each one with the mixture. On top, cover with the remaining mixture. Close the container and refrigerate for 12 hours.
- 5
Step 5
Turn the fish over in the container, close it, and put it back in the refrigerator for 12 hours. After that, the pink salmon is ready to serve.
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Step 6
Serve immediately or slightly chilled.