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Quick salting of red fish at home in two hours

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Kitchen World
Calorie content 120.8 kcal
Portions 4 port.
Cooking time 15 minutes.
Proteins * 12.5 g
Fats * 7.3 gr.
Carbohydrates* 60 gr.
* per 100 gr. product
Quick salting of red fish at home in two hours
Content

A very quick way of salting red fish. After two hours, the appetizer will be ready to serve. You can salted both chilled fish and frozen (after thawing, of course). Before salting, be sure to cut the carcass into fillets, pull out all the bones and the ridge. It is due to the fact that the fillet is completely peeled, and also cut into small pieces, that salting happens so quickly.

Ingredients

Cooking process

step 1 out of 6
We cut the fish into fillets. We remove the ridge and pull out all the bones. By the way, if the fish is frozen, then it is more convenient to cut it when it is not completely thawed, and the flesh is still slightly firm.
step 2 out of 6
We must remove the skin. Cut the peeled fillet into small flat pieces across the fibers, as in the photo.
step 3 out of 6
We prepare the brine: put the specified amount of water at room temperature in a bowl and add granulated sugar and salt to it. If you prefer lightly salted fish, then one tablespoon is enough. If you like a stronger ambassador, then put two tablespoons of salt.
step 4 out of 6
Stir until the crystals dissolve and lower the fish pieces into the brine. We leave the fish in brine for two to two and a half hours for salting.
step 5 out of 6
At the end of the process, the fish can already be consumed. For storage, we put the fish in a colander, let the brine drain. Then we put the pieces in a jar of suitable volume and fill with vegetable oil. We close the lid and store in the refrigerator for no more than four to five days.
step 6 out of 6
Such a fish is good as a cold snack, for canapes and sandwiches, salads and fillings for savory pastries.
Bon Appetit!

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