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How to dry pickle pink salmon

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903
Kitchen European
Calorie content 269.5 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 20.5 g
Fats * 6.5 gr.
Carbohydrates* 100 g
* per 100 gr. product
How to dry pickle pink salmon
Content

Salting red fish is a delicate and difficult process, despite the fact that at first glance there is nothing complicated about it. We offer you a simple and understandable recipe for dry salting of pink salmon so that it turns out delicious and tender. Try it!

Ingredients

Cooking process

step 1 out of 9
The fish must be rinsed, dried and cut. Remove the head, fins and scales, as well as the entrails - if your fish is not gutted. Trim off the tasteless fishtail. You can safely leave these parts on your ear.
step 2 out of 9
In the cut and cut form, the fish will look approximately like in the photo.
step 3 out of 9
To get fillets from pink salmon, you need to make an incision along the back, and gently walk with your finger. Then the ridge will separate from the fish along with the bones.
step 4 out of 9
Rinse the fish fillet lightly and gently, and then gently blot it to remove excess moisture. This is especially important for dry salting of pink salmon.
step 5 out of 9
Combine granulated sugar with salt before salting the fish. You can also choose spices and herbs of your choice.
step 6 out of 9
Sprinkle the seasonings on the fish fillets and rub them lightly into the fish.
step 7 out of 9
Sprinkle the fish with a mixture of sugar and salt.
step 8 out of 9
Then prepare the salting pot. Pour salt and sugar on the bottom of the bowl and put the fish skin side down, then close the bowl with a lid and leave in the refrigerator for 12-24 hours.
step 9 out of 9
Remove the finished fish from the container and let the brine drain from it. You can immediately serve the fish to the table, make sandwiches, or freeze it.

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