Better than from the store: how to pickle red fish quickly
Delicious salted red fish is not only an exquisite appetizer, but also a versatile ingredient for salads, pancakes, and sandwiches. Cooking it at home is quite easy if you know a few secrets.
It is rich in vitamins and omega-3 fatty acids, which have a positive effect on health. Try cooking red fish at home using these recipes from the Glavred website, and you will be pleasantly surprised by the result.
What is the best salt?
For salting red fish, it is recommended to use natural sea salt. Its crystals are enriched with useful microelements and provide a rich taste.
What kind of fish should I choose?
Salmon and trout are the best. At home, you can pickle any red fish available for you.
Fish processing:
- Thoroughly clean the fish from scales and entrails.
- Cut off the tail, head, and fins.
- Cut the fish along the backbone and separate the fillets from the bones.
- Remove all films.
How to pickle quickly:
Cut the fillet into small pieces. Mix salt and sugar (2:1) to taste. Add ground pepper for flavor.
Salting recipes:
- Lightly salted fish: 9-10 hours at room temperature.
- Salted fish: 2 days in the refrigerator.
After salting:
- Drain off the juice.
- Lubricate the fish with odorless vegetable oil.
- Store in a container in the refrigerator.
How much salt and sugar to use:
For 1 kg of fish:
- 2 tablespoons of salt
- 1 tablespoon of sugar
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