Salted Fish Recipe

Salted Fish Recipe

If you do not know what can be prepared from red fish, pickle it. This snack, perhaps, everyone loves, and salting can be done independently at home. Here is what you need for this:

1. carcass of red fish (weighing about 3.5-4 kg);
2. five art. l sugar sand;
3. Art. l ground pepper (you can use red, black or even a mixture);
4. ten art. l coarse salt (suitable natural sea);
5. lemon;
6. three bay leaves

Step-by-step instruction:

1. The first step is to trim the fish. First, flutter the belly and gut the carcass, removing from it all the excess. Further along the whole ridge, make a deep incision to the bone, separate the flesh from the head and remove the layer of meat together with the rib bones. Remove the bones, remove the films from the pulp. You can feel small bones with your fingers and get them with tweezers to get a clean fillet.
2. When you have two pieces of flesh on your skin, you can start salting. Prepare the mixture by combining and carefully mixing the salt with pepper, granulated sugar and crushed bay leaf.
3. Prepare a long rectangular container or other container in which the carcass of a red fish will fit. Sprinkle the bottom with pickling mixture. Lay one layer of peel down, rub the pulp with salt and other components.
4. Cut the lemon into thin ringlets and place the fish on top of the pickling mixture. Rub the second piece on both sides with salt, lay the flesh down on the first one.
5. Close the container and send in a cold place for two or three days for salting.
6. Remove the fish, rinse thoroughly and leave in cold water for twenty minutes to remove excess salt.
7. Leave the plates in a colander or blot with paper towels to remove any remaining liquid.
8. Remove the skin by cutting it off with a knife. Cut the layers into pieces and help yourself, delight households and guests.