Description
Wanted red fish, but the prices bite? Much cheaper, easier and tastier salt the fish itself!
Ingredients
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Fish
500 g
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Salt
1 tsp
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Sugar
1 tsp
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Sunflower oil
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Seasoning
Cooking
Take the red fish. I bought the salmon fillet (layer)s/m, although it can be absolutely any. Defrost.
One teaspoon of salt
Mix with one teaspoon of sugar.
Take the seasoning for salting fish. You can take any other seasoning for fish. Not necessarily just for pickling.
And add to the sugar mixture and salt. Attention! The proportion of sugar and salt should be as follows: 2 teaspoons salt + 1 teaspoon sugar. As my seasoning for fish, salt is already included in the composition, I took only 1 tsp salt. If Your seasoning salt in there, then You must take exactly 2 teaspoons of salt + sugar, and the seasoning accordingly. This amount of mixture will be enough to season with salt 500-1000g fish.
Sprinkle the fish with the two sides of our mixture and a little natiraem.
Pour on top of fish a little sunflower oil and evenly distributed over the surface on either side.
Put the fish in a container for salting down the flesh. If You have whole fish, all the same which side :). I use a plastic tray for jelly cover.
Cover
And put in the refrigerator. If the layer is thin (2-3 cm, like me) through the day the fish is ready. Well, if salted whole fish, the day is not enough (need 2-3 days).
Take out of the refrigerator fish. Cut, decorate. Bon appetit!
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