How to salt a salmon belly: a recipe. Video
The bellies of red fish, salted at home, can be an excellent snack for any meal. This part of the salmon contains a large amount of polyunsaturated fatty acids and other useful substances necessary for the human body. Prepare this extraordinarily delicious delicacy with your own hands.
How to salt the belly of a salmon: a recipe
To salt the bellies of red fish at home, you need the following components: – 400-500 g of fresh bellies of salmon; – 1 tablespoon of salt; – 1 tablespoon of granulated sugar; – 0,5 tablespoon of citric acid.
Before starting salting, the belly of red fish must first be thoroughly rinsed under running cold running water. Put them on paper towels to get rid of excess moisture, let dry slightly. Then start preparing the pickling mixture. To do this, combine granulated sugar, table salt and citric acid in a bowl. Mix the ingredients thoroughly.
Select the abdomen as wide as possible, while they should have a pleasant pink color. A yellowish tint indicates that the product was not stored correctly or has expired
Sprinkle the bellies of the salmon evenly with the prepared salting mixture. Then cover the dish with the fish with a lid and refrigerate for twenty hours, during which time the abdomen will let the juice out. Rinse the finished delicacy under cool running water, removing the remaining mixture. Store salted salmon bellies in the refrigerator.
Homemade Salmon Belly Ambassador
For the following recipe, you will need the following ingredients: – 500 g of fresh salmon belly; – 1 tablespoon of vinegar (tablespoon); – 0,5 tablespoon of table salt; – 0,5 tablespoon of granulated sugar; – 1 glass of boiled water; – 10 peas of black pepper; – ground black pepper on the tip of a knife.
So, let’s start preparing the abdomen. Wash them thoroughly and gently peel off the scales with a special knife. It is worth mentioning separately about the dishes for salting fish: they should not be made of plastic or aluminum, since salt, sugar and vinegar create an aggressive environment. Therefore, in this case, you can not only get a harmful product, but also spoil the dishes. Take a container that does not oxidize (glass, steel or enamel), fold the bellies of the salmon, cover them with salt, granulated sugar and black pepper, mix thoroughly. Send allspice peas there.
It is not at all necessary to remove scales from the abdomen of the salmon. But one cannot but agree that eating fish without scales is much more pleasant.
Dilute table vinegar in a glass of cold boiled water and pour over the fish. Take a plate with a slightly smaller diameter of the dish and place it on top of the fish, put the weight on top in the form of a can of water. Refrigerate the salted bellies for two days. After the time has passed, drain the brine, sprinkle the fish with lime or lemon juice and serve.
You will read about the recipe for making a salad with feto cheese in the next article.