Salty muksun: recipes for gourmets
Muksun is a delicious fish of the salmon family, the meat of which is considered a delicacy. Despite the high fat content, this product is completely absorbed by the body, and also saturates it with a large amount of nutrients and trace elements that have a beneficial effect on many processes in the body. There are many recipes for cooking this fish, but salty muksun is especially appreciated among gourmets.
Salted muksun: fish recipes
Ingredients: – 1 kg of muksun; – 1 tbsp. spoon of sugar; – 100 g of coarse salt; – ½ teaspoon of black and white pepper; – fresh dill to taste.
Defrost fish at room temperature, if necessary, then gut without peeling off the scales and cut off the head. Rinse the muksun under running water to get rid of mucus and blot thoroughly with a paper towel. Cut the fish along the ridge, dividing it into two equal pieces. Gently remove the ridge from it.
Choose a salting dish to fit the whole fish. Pour half of the salt into it, put two halves of fish on it with scales – thanks to this, muksun will not only be salted faster, but also get rid of excess moisture. Sprinkle with sugar, pepper, chopped dill and the remaining salt on top. Cover the fish with a lid or flat plate and place in a cool place. After 36 hours, the fish will be ready.
When choosing muksun, be sure to check it for freshness. The fish should have light and transparent convex eyes and red gills. Frozen muksun should be covered with a crust of ice no more than 2 mm thick
Lightly salted muksun in a hurry
Ingredients: – 1 large muksun; – 500 g of coarse salt; – greens of dill or parsley; – 1-2 cloves of garlic.
Prepare the muksun as described above, not forgetting to cut off the head, but leave the fins. Then rub well with coarse salt on both sides, place in a suitable bowl and leave to salt for 2 hours. Meanwhile, chop the herbs and peeled garlic. After the allotted time, wash off all the salt under running water. Make cuts from the inside, dividing the fillets into small pieces without cutting the skin. Separate each piece from the skin and place on a serving dish. Sprinkle with herbs and garlic on top. Serve with boiled potatoes.
If you do not use garlic, you can pour lemon juice on the prepared lightly salted fish. It is better to do this before serving.
You can also salt muksun in a spicy brine. For this you will need: – muksun; – 1,5 liters of water; – 2 tbsp. tablespoons of sugar; – 0,5 cups of salt; – 2 bay leaves; – allspice peas; – 6 peas of a carnation.
Peel the muksun from the scales, gut, cut off the head and tail. Remove the ridge as described above, then wash under running water. Bring water in a saucepan to a boil, add salt, sugar and spices. Reduce heat and simmer for about 20 minutes. Cool the prepared brine to room temperature. Put the fish cut into pieces in an enamel bowl, cover with brine and leave for 12 hours in a cool place. After the allotted time, the fish will be ready.