Lightly salted red fish
Description
It works for both holidays and everyday meals. Salting red fish is incredibly easy. You will need coarse salt, preferably sea salt, a little sugar (to enhance the salty taste), and also ground black pepper (freshly ground is best). For making lightly salted red fish, trout, pink salmon, and salmon are all suitable—this is one option. Be sure to remove all bones from the fillet piece you will be salting. If you prefer a more heavily salted version of the fish, keep it in salt for 6–8 hours.
Instructions
- 1
Step 1
Prepare the specified ingredients. Remove scales from the fish skin and cut off the fins, if present. Rinse and pat dry with paper towels.
- 2
Step 2
Place the fish in a deep plate or bowl, sprinkle it with salt and ground black pepper. You can also use other spices that do not overpower the taste of the fish.
- 3
Step 3
Rub the fish with spices on all sides, distributing them evenly over the flesh.
- 4
Step 4
Next, drizzle the fish with vegetable oil and coat it on all sides. In this form, place it in the refrigerator to cure for at least 4 hours, but it is better to leave it overnight.
- 5
Step 5
After the specified time, the fish will release a little liquid, and its flesh will become more amber-colored and denser in texture.
- 6
Step 6
Rinse the fish in water and pat it dry with paper towels. Remove all bones, if any, and cut it into thin slices. Arrange it on a plate and serve chilled with bread, unsweetened baked goods, etc.