Salting Salmon
Description
Suitable for both holidays and everyday meals. For curing, you will need any fleshy cut of red fish with as few bones as possible. In addition to salt and sugar, use other spices and seasonings. Fish cures best in brine, but you can also cure it using the dry method. Remember that before preparation, part of the fish must be frozen in the freezer for at least a week to avoid unnecessary complications. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy any meaty cut of salmon you prefer. You can salt either fillets or steaks.
- 2
Step 2
Clean the salmon of scales and innards, rinse thoroughly, and pat dry with paper towels. Working from the back, cut the fillet down to the spine and remove any pin bones. Cut the second half of the fish flesh the same way, then rinse and pat dry.
- 3
Step 3
Pour salt and granulated sugar, mustard seeds, and ground black pepper into a deep food container or glass dish. Add bay leaves. You can add other spices to taste as well.
- 4
Step 4
Pour in cooled boiled water or filtered water and mix thoroughly until the spices dissolve.
- 5
Step 5
Place the salmon pieces one on top of the other. If you like, salt them in large chunks or cut them into medium pieces. The finer the cut, the faster it will cure. Make sure the liquid completely covers it.
- 6
Step 6
Place the container with the red fish in the refrigerator for at least 2 days, covered with a lid. Stir the contents every day for even salting.
- 7
Step 7
After the specified time, remove part of the salmon and slice it with a sharp knife into strips or slices. Arrange the sliced cured salmon on a plate, toast, rolls, etc.
- 8
Step 8
Garnish with lemon slices, capers, and fresh herbs, and serve chilled. If desired, drizzle with lemon or orange juice on top. Enjoy your meal!