Salting red fish in brine
Description
The recipe won’t take much time. They say red fish can’t be ruined, and that is the pure truth—the fish always turns out tasty and juicy when salted, especially if you use brine for it. If desired, you can add various spices and seasonings to it. The main thing is not to pour hot liquid over the fish, otherwise it will cook. The water for the brine should be boiled and cooled. Red fish should be salted only in the cold: in the refrigerator, on the balcony (if weather conditions allow). When serving, rinse the fish from the brine and lightly pat it with napkins. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale part of the salmon, remove the bones, and rinse it in water. Pat dry with paper towels.
- 2
Step 2
Choose a deep container with high sides so that the pieces of fish fit in it and there is still a little free space left. Remember that the narrower the container, the less brine you will need. Add salt, sugar, and ground black pepper.
- 3
Step 3
Add black peppercorns and bay leaves. You can also add allspice berries, herbs, and spices that do not overpower the flavor of red fish.
- 4
Step 4
Pour in cold boiled water and mix everything thoroughly until the spices are completely dissolved. You can pour in warm boiled water and stir, then let it cool— in warm water, the flavor of herbs and spices раскрывается ярче.
- 5
Step 5
Cut the fish into large portion-sized pieces, trimming off the fins and removing every bone, even on the cut surfaces—any that you can feel. There must be no bones in the pieces!
- 6
Step 6
Place the sliced red fish into the brine so that it is completely covered with liquid. Put the container in the refrigerator for 2–3 days. Each day, carefully turn the salmon pieces so they cure evenly. Remember that they cure faster on the outside and more slowly inside.
- 7
Step 7
After the specified time, remove the container from the refrigerator and drain the brine. Rinse the fish and pat it dry with a paper towel. If you will be using one piece, leave the rest in the brine and place them back in the refrigerator; otherwise, they will dry out.
- 8
Step 8
Slice the salted red fish into thin slices and place them on baguette slices, toasted bread, croutons; make red fish canapés, etc. Enjoy your meal!