Description
Coming new year holidays: feasts and gatherings, meetings and tea parties. On the table must be red fish is a tradition. And pickle it for 2-3 days it is not always possible, a lot of other worries. I propose to draw attention to this recipe, it could be used for a week or two, and the result - on the Christmas table a beautiful salted fish, if just salted. Very convenient to pickle in the container pieces of the desired weight.
Ingredients
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Chum
1 kg
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Water
1 l
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Salt
5 Tbsp
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Sugar
5 Tbsp
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Bay leaf
2 piece
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Allspice
6 piece
Cooking
Boil brine of water, salt, sugar and spices, cool. Divide the fish into pieces You need weight : from 0.2 to 0.5 kg., so that after thawing, use the fish during the day. Sort containers and in proportion to the weight pour the brine.
Close tightly and clean up for a day in the freezer.
A day later the fish is ready. But keep it in the freezer can be up to 3 months. I always have in the freezer for 1-2 container, pieces weighing 0.5 kg..
For 3 to 4 hours before serving to get the container and thaw at room temperature.
Rinse the piece under running water, Pat dry with paper towel.
To apply for a festive table to cut the abdomen, and the spinal fins, remove the bones.
Cut into thin strips with a sharp knife, place them on a dish, twisting a rose or other means. Garnish with greens.
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