Frozen Red Fish Salting
Description
Perfect for serving and pairing with drinks. Personally, I always pre-freeze the fish for 24 hours in the freezer compartment of the refrigerator. After deep freezing at no less than -18°C, within 24 hours all possible parasites and their potential offspring die. I don’t fully trust the quality of products in our stores, so I take precautions. If you’re confident in the quality of your chilled fish, you can skip freezing it. Simply fillet it, rinse thoroughly, and pat dry with a paper towel. The recipe is universal and works with any red fish: chum salmon, trout, salmon, coho salmon, sockeye salmon, or pink salmon. Minimal ingredients, superb results.
Instructions
- 1
Step 1
Prepare all the ingredients. Thaw the fish. Do this correctly: leave the fish overnight in the refrigerator’s zero-degree zone or on the bottom shelf. Warm water or a microwave is not suitable for this, as the fish will lose its structure and the flesh will become dry and stringy.
- 2
Step 2
Thoroughly rinse the fish (gutted and headless), removing the tail. Pat dry with paper towels.
- 3
Step 3
Cut into steaks about 1.5 cm thick.
- 4
Step 4
Then cut in half along the backbone, carefully remove the skin, and remove all large and small bones. Transfer the prepared fillets to a deep bowl.
- 5
Step 5
Add salt, sugar, and ground pepper.
- 6
Step 6
Mix thoroughly. It's convenient to do this right in the container. Cover the top with plastic wrap or seal tightly with a lid. Refrigerate for at least 12 hours, or ideally for 24 hours.
- 7
Step 7
The finished fish can optionally be drizzled with vegetable oil and served with lemon slices and herbs.