Red fish has always been considered the most delicious delicacy in many countries. Often it is served on holidays, but it is also a very suitable option for everyday diet. One of the simplest, budgetary and most well-known ways of making pink salmon is salting. It will not be difficult to do salting at home, this process is so simple that even a child can handle it. Such fish is stored for a long time and serves it in different variations. It can be served as a main course or as an ingredient for canapes, stuff pancakes or cut into a salad. Whether it’s a snack or a side dish, it’s always good.
Selection and preparation of ingredients
It is necessary to choose pink salmon for salting as carefully as possible. If you do not live in the Far East, then this fish is likely to be frozen or chilled. There are several types of pink salmon in the store: whole not gutted, gutted and cut into pieces or fillets. When choosing, pay attention to the tail and eyes of the fish.
Blurred eyes indicate prolonged freezing, as does a dry tail. The carcass should be of the correct form, and the gills should not have a dark green color. When choosing a gutted fish, pay attention to the belly, ideally its color is pink. Yellow spots or mucus indicate rotting and non-compliance with temperature conditions during storage.
Whole pink salmon recipe
25-6 days
Nutritional value per 100 g:
Clean and rinse the fish. Put on a tray.
Grate with salt on all sides, pour into the abdomen and in the gills.
Wind into foil or baking sleeve. Send in the refrigerator for 5-6 days.
Clean and rinse the fish. Put on a tray.
Grate with salt on all sides, pour into the abdomen and in the gills.
Wind into foil or baking sleeve. Send in the refrigerator for 5-6 days.
Important! If the fish is too salty, then the taste can be slightly corrected with water. During the soaking, the remaining salt will be removed, and it will acquire the necessary taste.
Fish storage during salting
Under all conditions of salting and storage of fish, you can enjoy its taste for quite a long time. Do-it-yourself pink salmon has a long shelf life, but the taste will be lost over time.
The product can be stored in the refrigerator, observing the usual temperature conditions. Pink salmon can be stored in a paper bag, parchment, jar or dish. It is worth considering that seafood has a bright smell, so other products can be soaked with it.
Did you know? In a 100 g slice of salted pink salmon, 19% vitamin A.
A freezer is used in extremely rare cases, since freezing negatively affects the taste. At the same time, the packaging must be airtight and moisture-proof. Whole salmon salmon is a simple, quick and common way to cook. For salting, a whole carcass is used, which, sufficiently saturated with salt, will surprise even the most demanding gourmet with its taste. Thanks to its wonderful taste and beneficial properties, it will become a favorite dish in every home.
