Fish ambassador is one of the most common ways to harvest it. Of course, you can purchase any salted fish on the market, but a home-cooked fish and a budget will save you money and exceed the quality you buy.
Below we want to offer you a very simple way of salting the fish on the example of a pink salmon. You will need only four products: actually pink salmon itself, salt, granulated sugar and black pepper.
So, let's try salting pink salmon.
It will take:
- pink salmon - a piece weighing 0.5 kg
- granulated sugar - 4 tbsp. l
- salt sea or large cooking - 2 tbsp. l
- ground black pepper - 0.5 tsp.
We will pickle a piece of pink salmon, which has already been peeled.
Rinse the fish thoroughly. To remove slime from the surface of the fish, use a mesh washcloth or brush. Remove the insides. If you salt fish weighing more than 1.5-2 kg, you will need to make a longitudinal cut on the back.
In a bowl, mix the sugar, salt and black pepper. Divide the mixture into 3 equal parts.
Rub the salmon in the abdomen with 1/3 part of the mixture for salting.
Next, prepare an appropriately sized container for salmon salmon. It is advisable to use glass, enamel ware or container made of food grade plastic.
At the bottom of the tank, pour half the remaining mixture.
Put a pink salmon on top.
Sprinkle the fish with the remaining mixture.
Tighten the container with a pink film with cling film and refrigerate.
After 12 hours, roll the pink salmon on the other side. And after another 12 hours the fish will be completely ready for use.
You can slice the fish and serve it as a snack. And you can peel it off the skin and bones and make delicious sandwiches.
Store the finished fish in the refrigerator.
In this way, you can pickle any fish that contains a large amount of fat and is able to “ripen”, for example, halibut, chinooks, chum salmon, mackerel, sprat, etc.
Before salting, you can cut the fish into fillets, and then salt it in the manner suggested above.