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Salting keta
Appetizers

Salting keta

1140 min4 serv.21 февр. 2026 г.

Description

This recipe won't take much time. Salting keta is straightforward—the most important thing is choosing the right fish. The ideal option is to salt freshly caught keta. The salting process itself is very quick; you'll spend much longer cleaning the fish and waiting until you can finally try it. Salted pieces of keta can be stored in the freezer. The appetizer is ready. Serve immediately.

Instructions

  1. 1

    Step 1

    Step 1

    Clean the fish, cut off the head, fins, and tail. Then separate the fillets and remove the bones from them.

  2. 2

    Step 2

    Step 2

    Pat the cleaned fillet dry with paper towels and cut into pieces 4–5 cm wide.

  3. 3

    Step 3

    Step 3

    Sprinkle the pieces with a mixture of salt and sugar, add pepper and a bay leaf, sprinkle with rosemary.

  4. 4

    Step 4

    Step 4

    Slice the lemon into thin rounds and place them on the fish. Refrigerate. Turn the pieces over every 5–6 hours. Salt the fish for 24 hours.