Salting Pink Salmon at Home
Description
The recipe won't take much time. Pink salmon is salted for 2–3 days; after 2 days of curing in spices the fish flesh will be lightly salted, and after 3 days it will taste more salty. It is advisable to rinse the fish after 4–5 days of salting and coat it with vegetable oil, storing it in a container. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the red fish was purchased frozen, thaw it and drain off the liquid.
- 2
Step 2
Cut the skin off the fish flesh together with the scales using a sharp knife. It is enough to trim the skin and the flesh will come off easily and neatly. Remove the backbone, and rinse the pink salmon pieces on all sides. Pat dry with paper napkins or a towel.
- 3
Step 3
In a bowl or container, mix the salt, sugar, and ground black pepper. You can use Himalayan salt or salt with ground spices and seasonings.
- 4
Step 4
Place the pink salmon pieces in the spice mixture and coat them on all sides, applying light pressure. Cover the container or bowl with plastic wrap, but not completely! Leave a little open space for air circulation, and refrigerate the container for 2 days.
- 5
Step 5
Turn the pieces of red fish over every day so they cure evenly. After 2 days, taste the fish. If it doesn’t seem too salty, leave it in the brine a little longer. You’ll see how much liquid the salt draws out of the flesh.
- 6
Step 6
Then remove the pink salmon from the brine, rinse lightly, slice, and serve with unsweetened baked goods, bruschetta, toasts, etc.