Salted omul: how to cook? Video
Omul is one of the most valuable commercial fish, its meat is rich in B vitamins, essential fatty acids, and minerals. Omul dishes have a high taste. This fish is fried, smoked, dried, but the most delicious is salted omul. It’s easy to prepare it at home.
The original way of salting omul, the fish is tender, tasty and aromatic due to the large amount of spices. For this dish you will need the following products: – 10 carcasses of omul; – 1 head of garlic; – 0,5 teaspoon of ground black pepper; – ground coriander; – dried dill to taste; – 1 tablespoon of lemon juice; – 3 tablespoons salt; – 1 tablespoon of sugar.
Peel the omul carcasses, remove the skin from them, cut off the heads and remove the bones. Spread the cling film, put the fillet of one fish on it, brush it with a few drops of lemon juice, lightly sprinkle it with spices and a mixture of salt and sugar. Roll the omul into a tight roll using the film. Form rolls from the rest of the carcasses in the same way, then put them in the freezer. When the rolls are frozen, cut each into several pieces and place on a platter. Serve melted lightly salted fish with lemon slices and parsley.
When choosing omul from the market, press down on the carcass with your finger. If the print quickly disappears, then the product is fresh.
Salted omul goes well with baked or boiled potatoes. To salt fish in this way, you will need: – 0,5 kg of fresh omul; – 2 onions; – 1 glass of coarse salt; – 5 black peppercorns; – vegetable oil to taste.
Remove the bones from the scales and gutted fish, then sprinkle with salt, add black peppercorns. Place omul in an enamel bowl, cover and press down with pressure. After 5 hours, rinse the fillets with cold water, pat dry with a paper towel. Cut the salted fish into pieces, drizzle with vegetable oil and sprinkle with onion rings.
The gills of a fresh omul should be red or pink, the eyes should be transparent, protruding
Omul salted with whole carcasses
The omul prepared according to this recipe has a special advantage – it turns out to be more fatty and tasty than gutted one. The following components are required for salting raw fish: – 1 kilogram of omul; – 4 tablespoons of salt.
In an enamel or glass cup, put a layer of fish belly up, sprinkle it with half the salt, put the remaining omul on top and sprinkle it with the rest of the salt. Cover the cup with a lid and press down with oppression, put in the refrigerator. If everything is done correctly, then in a day the fish can be eaten.