Salted Sea Bass
Description
This appetizer is quick and easy to prepare. When working with perch, be careful—the fish has very sharp fins, and punctures can lead to skin inflammation. This fish can be served with boiled potatoes and beer, or cured or dried. If you are salting a large quantity of fish, arrange it in layers, sprinkling each
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making salted sea bass.
- 2
Step 2
Scale the fish and trim the fins. For perch, remove the head, if present, the innards, and the black membrane from the belly. Wash the fish thoroughly and pat dry well.
- 3
Step 3
In the container where you will be salting the fish, sprinkle a thin layer of salt on the bottom. Arrange the fish in a single layer and cover with the remaining salt.
- 4
Step 4
Place a weight on top of the fish and leave to cure for 2–4 days, depending on the size of the fish. Turn the perch over once a day.
- 5
Step 5
Rinse the salt off the fish and soak it in cold water for 2 hours. Then pat the fish dry and serve.
- 6
Step 6
The appetizer is ready. Serve at the table.