Salmon-Style Fish Salting
Description
It works for both holidays and everyday meals. Nothing is simpler than making fish with semga-style salting. It turns out very delicious. Follow the step-by-step recipe instructions and cook with pleasure. If you use chilled fish for salting, it’s best to freeze it thoroughly before salting to protect against possible parasites. The longer the fish sits in the brine, the saltier it will be, but keeping it in the brine for more than three days isn’t advisable, as the fish will become very salty. You can eat it after just one day.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Mix the salt, sugar, and pepper.
- 3
Step 3
Sprinkle the bottom of the pickling container with the salt mixture.
- 4
Step 4
Place the fish skin-side down, sprinkle with the curing salt mixture, and add a bay leaf.
- 5
Step 5
Place the next layer of fish skin-side up, sprinkle with the curing mixture, cover with a lid, and refrigerate for 24 hours.
- 6
Step 6
After 24 hours, the fish has released its juices and can be prepared for serving.
- 7
Step 7
Slice the white salad onion into rings, finely chop the dill.
- 8
Step 8
Cut the fish off the skin in slices, holding the knife at an angle.
- 9
Step 9
Place the cleaned fish slices in a container, layer with onion, and sprinkle with dill.
- 10
Step 10
Treat the second and each subsequent layer the same way.
- 11
Step 11
Place onion rings on top, sprinkle with dill, and drizzle with vegetable oil. The fish can be stored in the refrigerator like this for up to one week.
- 12
Step 12
Serve immediately or slightly chilled.