Salted red fish looks great on a festive table – it can be served in portions, or you can cook many dishes based on red fish. You can either buy already salted fish or salt it at home yourself, especially since it is not at all difficult.
There are two ways of salting fish: dry and wet (in brine). Regardless of the method chosen, the fish must first be milled and cleaned from the bones. Leave the skin for the dry method, and cut it off for the wet method. Do not use iron pans for salting, as they can add a tinny taste.
Dry salting of red fish
- Dry the washed fillets with a paper towel and place in a bowl, after making a pillow of salt, sugar (10 to 1).
- Sprinkle on top with spices and herbs as desired – pepper, bay leaf, basil, thyme, rosemary. You can add some citrus juice.
- First, the fish is salted for a couple of hours at room temperature, and only then it is put into the refrigerator for several hours (10-16).
Wet salting of red fish
- For wet method, prepare brine salt and sugar (10 to 1) stir with water.
- Place the fillets in a bowl and pour over the brine, covering the fish completely.
- Add spices and citrus juice, marinate wet fish for 7-10 hours.
Bon appetit!
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You can make delicious holiday snacks from red fish, the recipes for which we previously shared with our readers. They also talked about which fish is most useful for the human body.