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How to pickle pink salmon in brine

0
774
Kitchen European
Calorie content 114.2 kcal
Portions 4 port.
Cooking time 7 h.
Proteins * 20.5 g
Fats * 8.3 gr.
Carbohydrates* gr.
* per 100 gr. product
How to pickle pink salmon in brine
Content

Pink salmon can be substituted for salmon, trout and other red fish in the diet. Pink salmon, properly salted in brine, will not be bitter and dry. The main thing is to withstand the time allotted for salting.

Ingredients

Cooking process

step 1 out of 4
Peel the pink salmon, remove the skin, remove the head and entrails, remove the bones and ridge.
step 2 out of 4
Cut the fish into slices. For the brine, mix the cooled boiled water, coarse table salt. Stir until the salt crystals are completely dissolved. Put fish fillets in brine and leave for 15-30 minutes. depending on the desired salinity.
step 3 out of 4
Then put the fillets on paper napkins or towels, let the brine be absorbed. Put the pieces of fish in a clean glass jar in layers, pouring odorless vegetable oil between them.
step 4 out of 4
Close the jar with pink salmon lid and refrigerate for 5-6 hours so that it is completely salted. After the specified time, pink salmon can be eaten. Such fish is stored in the refrigerator for 5-6 days.

Bon Appetit!

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