Salted salmon slices "Crisis"

Description

Tender fillets salted red fish for the price of frozen pink salmon. The evening did in the morning ready. I wish? Share your experience

Ingredients

Salmon

700 g
Vegetable oil

100 ml
Sugar

1 tsp
Salt

1.5 Tbsp
Bay leaf

2 piece
Black pepper

2 pinch

Cooking

I take frozen gutted fish weighing approximately 1 kg, cleaned the head. Make an incision with a sharp knife along the fish in the middle of the back. All of this on the package or paper, then to throw away.

With each half, remove the skin, cutting out the fins. It is easy to do with frozen fish, only slightly melted. If only the fingers not to freeze.

Yet we all do it, it's still a little podtaet. After removing the skin to leave it soak for a while.

Then we will extract the ridge. And melted fish it will be easier and more aesthetic as a result. I incised again along the top back to the ridge, and then your fingers would like to remove the meat from the ribs (the head and the backbone and freeze it for soup). It's not fillet.

Do fillet. Take the half that still retains its shape, not until the end ottaw. Cut it in even pieces, 5-10 mm. But now we need to have ottawaa pieces. Take one at a time, choosing those that are softer. The rest will catch up with them in the process.

Now armed... with tweezers! Maybe so do many, but when my husband proudly tells friends and acquaintances about that reaction funny. Better if edge it is beveled, as in the photo.

Each piece taken in the left hand, palpable on the subject of bones (which is why we need, so they were already soft). This fast and easy. The tail bone will not be closer to the middle will be 2-3. Remove them, wipe the tweezers on a piece of paper or dipping in water.

"Clean" pieces folded in a flat bowl with several layers. Each is sprinkled with spices, trying to distribute them evenly, and pour oil. Is usually layer 3. After 1-2 hours, carefully mix and spread in 700 g jar, which I may keep (loudly – patient guy there). Promise that for about a week. If necessary, add oil to cover the fish. And will be ready in 10 hours. Try it, suddenly you seem a little salt.

As a result, you get tender light-salted fish pieces without bones (they'll look prettier than if the cut is already salted soft fish). And the main thing now – at minimum cost. You can make sandwiches, rolls, salads, snack bars cakes and to decorate dishes.

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