How to Salt Pink Salmon at Home from Frozen Fish
Suitable for both holidays and everyday meals. The flesh of frozen pink salmon is not as firm and dense as that of fresh fish. After freezing, ice crystals form between the layers of flesh, which is why you must not thaw it in a warm place, at room temperature, in the microwave, or in water. When filleting, pay attention to the color of the flesh—it should be tender and elastic, and the bones should not come away from the meat easily. If this is not the case, the fish was most likely thawed and refrozen, which will worsen its flavor. When salting, you can add black pepper, white pepper, parsley, bay leaf, rosemary, and garlic to the salt mixture. It all depends on your taste. If you want the pink salmon to turn out firm and drier during salting, place a small weight on top. You can store this fish covered in the refrigerator for up to 7 days, but it is advisable to turn it over every day if there is little brine. Serve the appetizer at the table.
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