Recipe for Lightly Salted Red Fish
Description
The recipe won't take much time. As you'll see, we're not using too much salt for 0.5 kg of fish. Moreover, the fish will absorb as much salt as it needs, so you won't end up with an overly salted product. And the sake will give the salmon a wonderfully appetizing aroma. But, in principle, you can also use regular vodka. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the fish, pat dry, then cut into fairly large pieces. Do not remove the skin. Apply sake to the fillets, let sit for 10 minutes, then pat dry with a paper towel.
- 2
Step 2
Start applying salt to the fish, beginning with the skin side. Then rub the fillet with salt on all sides.
- 3
Step 3
In a small container, line with paper towels, then pack the fish tightly next to each other, cover with paper towels, and close the container.
- 4
Step 4
Leave the container in the refrigerator for 2-3 days. Then try our lightly salted fish.