Description
The site has a lot of recipes for quick pickling fish, I salted the fish that way, but recently this recipe shared with me nephew. So they salted the fish in the sea when you go on Putin. However there are fish, of course, the other freshly caught, the most noble. But with frozen fish, it turns out not worse. To be honest, despite the fact that you need to wait four days, the result is worth it. Try it, You won't regret it.
Ingredients
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Fish
1 piece
-
Salt
70 g
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Vegetable oil
Cooking
To buy fish. To defrost, remove scales, wash, dry with paper towels.
Cut off the head, split in two on the back to remove the inside ridge of the bone. Disclose as a book. Again wash, well dry with paper towels.
Now it's simple - the fish well with salt inside. The exact amount of salt there, about 50-80 gr. do not need much.
Then fold the fish, salt on both sides.
Place in a plastic bag, tie tightly and put it in the refrigerator for 4-5 days.
And now it is time for the fish to get. There are 2 versions of events. The first option is possible near the tail (as pictured), insert a wooden skewer and hang the fish in the sun to dry. Literally 2 days to get the fish to beer.
I like the second option is economical. Cut off the abdomens, they pass through a rope and sent to valitsa. Another option snacks in the beer for her husband.
The remaining fillets cut into pieces, placed in jars, pour vegetable oil and put in the freezer. As needed, get. Thaw fish quickly. That's all.
Fish this Ambassador extraordinary, tender, and salted. No words! One little tip, optional salting a whole fish. You can buy a small piece already gutted fish, remove the backbone, season with salt, separate the halves and stack them on top of each other. Will be no worse. I salted the salmon. Salt in this case, the eye and the palate. A lot of salt is not necessary, enough for about as much as I have in the photo.
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