Salting Salmon
Description
A tasty snack for any gathering. Salted salmon can be stored longer than fresh. It works well in salads (or you can eat it as is, for example as a beer snack). Salmon or trout can be used instead of chum salmon. It is important to salt the fish with the skin on — that way it keeps all its juices inside.
Instructions
- 1
Step 1
1. Rinse the salmon fillet in cold water and pat dry with paper towels, then cut into pieces. Place the fillet in a bowl and pour sake over it — it will help remove the unpleasant fishy smell; leave for 10–20 minutes. Pat the fish dry again and place it on a board; put a paper towel in the container.
- 2
Step 2
2. Sprinkle the salmon pieces with salt, then rub it lightly into the skin.
- 3
Step 3
3. Turn the pieces over so they are coated with salt on all sides.
- 4
Step 4
4. Place a couple of pieces on the bottom of the towel-lined mold.
- 5
Step 5
5. Cover the fish with another paper towel on top and layer the salmon again.
- 6
Step 6
6. Cover the fish with a paper towel and close the container lid. Place it in the refrigerator for 2–3 days.
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Step 7
7. Remove the fish from the container. Use it right away or transfer it to a bag and freeze it "for later".