Take chilled fish, salmon or trout.

Burke. Take out the gills. Single layer fish fillets go on salting, the second bake, and the head, skin, fins, bones we use for Japanese soup.

For pickling I fish cut that way, trying to cut diagonally to get thin, but wide pieces. In salting the sliced fish except that it is faster salted, is also good because it is not necessary to once more get his hands dirty. The finished fish hook fork and put on plate.

Lay out the dishes with a thin cloth (I use cut in half grid for Ironing, it is thin and wears well, but you can use 2 layers of gauze). Spread the sliced fish in layers, sprinkling each layer with a mixture of salt and sugar. 1 kg fish 2 tablespoons salt and 1 tablespoon sugar with no top.

The fish put under pressure. Under the oppression of any Bank with the contents of what is in the fridge, put it in a plastic bag for hygiene. Remove salted fish in the refrigerator.

Fish for baking too thoroughly cleaned from the skin, bones, I cut and abdomen, let him in the salting (so it tastes better). Cut into pieces, coat with the sauce. For the sauce use mayonnaise, seasoning for fish (I have this time was such) or soy sauce if no seasoning and pepper. The seasoning is quite salty, so do the proportions to taste, dilute with mayonnaise sauce until that was normal for salt. Then wrap the pieces in foil and put in preheated oven for 20-25 minutes.

All the trim and skin fish put in the pot with the head, fins and bones, fill with cold water (water does not need much) and put on to cook, after boiling, add salt and cook for 20 minutes. Then the broth is filtered, bones and head searched, the remaining fish meat from head and bones put back into the broth. There also put seaweed industrial any (I tried cooking different, it turns out in any case delicious, you can use the seaweed salad, which is sold in plastic jars. Again bring to a boil, the soup is ready.

While making the soup, baked fish. Spread, sprinkle with lemon juice. Eat such fish with soy sauce, Japanese mustard, wasabi and pickled ginger would be nice to root from ОЛИВЫ7777 http://www.povarenok .ru/recipes/show/8 918/.

Salted fish turns out juicy and, as if we did not cut very thin.

Bon appetit!