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Dry salted pink salmon

0
790
Kitchen European
Calorie content 269.5 kcal
Portions 8 port.
Cooking time 1 d.
Proteins * 20.5 g
Fats * 6.5 gr.
Carbohydrates* 100 g
* per 100 gr. product
Dry salted pink salmon
Content

At home, it is quite possible to make salted pink salmon in a day, which is not much inferior to the purchased one in taste. We will salt it in a dry way without adding excess liquid.

Ingredients

Cooking process

step 1 out of 9
Defrost the fish, scrape the skin.
step 2 out of 9
Gut the pink salmon, remove the tail, fins, head.
step 3 out of 9
Remove the ridge with the bones. To do this, make a small incision along the back and pry the ridge with your finger, pull it out.
step 4 out of 9
You will get a fish fillet. The head and other parts can then be used in the ear. Wash the fillet well where the entrails were. Get wet from excess moisture.
step 5 out of 9
Mix salt and granulated sugar separately.
step 6 out of 9
Season the pieces of fish with spices and grate with aromatic herbs.
step 7 out of 9
Sprinkle pink salmon with a mixture of sugar and salt.
step 8 out of 9
In the container where the fish will be salted, pour a little salt on the bottom and put the pink salmon with the skin down. Close the container with a lid and refrigerate for 12 hours. If the carcasses are thick enough, it may take 24 hours.
step 9 out of 9
When used, drain the resulting brine and can be eaten.

Bon Appetit!

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