Salted Omul
Description
Omul is a delicious, fatty little fish—a true delicacy. For preparation, fresh omul works best, or thaw it on the bottom shelf of the refrigerator. Thawing at higher temperatures will significantly worsen its flavor. If desired, you can add herbs and your favorite spices when salting. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making salted omul.
- 2
Step 2
Clean the fresh omul of scales and innards, and cut off the head. Rinse the carcass thoroughly and pat dry with paper towels. You can salt the whole fish, or, as I do, just part of it.
- 3
Step 3
Mix the salt with black pepper and sprinkle one-third of the mixture over the bottom of a suitable container. Place the vendace on top and cover the fish with the remaining salt. Close the container and refrigerate for 2–3 days.
- 4
Step 4
Every day, turn the fish so that it cures evenly in the brine. After that, scrape the salt from the skin, wipe with a paper towel to remove any residue and dry it. Cut the finished salted omul, drizzle with vegetable oil, and serve.
- 5
Step 5
Serve immediately or slightly chilled.