How to salt red fish at home: recipes, the advantages of a homemade delicacy over a store-bought product, subtleties and methods of preparing it.

Red fish can be either an independent dish or a noble appetizer. Its most delicious varieties are salmon, trout, sockeye salmon, pink salmon, chum salmon, nelma and white fish. And they are most useful after cold smoking or home pickling.

Homemade salting of red fish has undeniable advantages:

• the resulting meat is very tender, which retains its natural advantages and beneficial properties, which cannot be said about a store-bought product: it usually contains a lot of salt and also contains preservatives;
• Red fish cannot be spoiled by salting: the meat of these aquatic inhabitants will take exactly as much salt as needed; excess salt simply will not be absorbed.

But how to properly and tasty salt red fish at home? What breed of fish family should I buy? Which salting method should I choose? We will tell you about all this in detail.

1. Buying fish

The most crucial moment is the purchase of the “hero of the occasion”: it must be fresh and uncut; you need a whole fish carcass, chilled or frozen. The most tender meat is found in salmon, sockeye salmon and trout. But chum salmon and pink salmon may turn out a little dry; When salting, it is advisable to season them with olive oil. In addition, salmon and trout are larger fish: their fillet pieces look much more beautiful when cut.

2. Preparation for salting

You will need a sharp cutting knife, a pickling mixture, culinary scissors and a fish container. An enamel saucepan or plastic container will do. It is better not to use metal dishes, because brine is an aggressive environment: after being in such a container, the fish may develop an unpleasant “iron” taste. You need to defrost the carcass naturally, at room temperature.

3. Fish cutting

Use a knife to cut off the head of the fish, and cut off the fins with culinary scissors. Cut the belly lengthwise and remove all the entrails. If you find caviar inside, you need to carefully remove it, remove the film, treat it with boiling water for disinfection and place it in salted water for 10 minutes (2 tablespoons of salt per 0.5 liter of warm (!) water). If you find milk inside, carefully rinse it and salt it along with the carcass.

But let's get back to the fish. After you have freed the belly from the entrails, you need to clean the fish from the bones. Using scissors, make cuts to the right and left of the spine to separate it from the rest of the bones: they can then be easily removed by hand. If the carcass is large, you can cut it in half.

4. Preparation of the mixture for pickling

The mixture for salting fish is prepared from salt and sugar. For 1 kg of meat you will need about 3 tablespoons of the mixture. The salt should be coarsely ground; it will allow the fish to salt in its own juice. If desired, you can use other spices: bay leaf (3-4 pieces per carcass), allspice peas, mustard, crushed coriander, any greens, aromatic herbs - whatever you like; but even without them, red fish will turn out very tasty. An improvised oppression will also work - for example, a jar filled with water: a plate is placed on the fish placed in a bowl, and a weight is placed on it that will press the meat. To make it easier to cut the fish after salting, you need to lightly freeze it.

5. Salting red fish: recipes

Recipe 1. Red fish under pressure

You will need: 1 kg of fish, 2 tablespoons of salt, 1 tablespoon of granulated sugar.

Mix salt and sugar, thoroughly rub the carcass with the resulting mixture, place it in a bowl, build a pressure and let the fish “rest” for a couple of hours in a warm place. Then the carcass will need to be cleaned of excess salt and placed in the refrigerator for a day.

Recipe 2. Dry salted red fish

You will need: 1 kg of fish, 2 tablespoons each of salt and granulated sugar, 1 teaspoon each of coriander seeds and black peppercorns, bay leaves, a piece of clean cotton cloth.

Rub the carcass with a mixture of salt and sugar, sprinkle with spices and place bay leaves on the inner side of the fish. Sprinkle a towel with one tablespoon of salt, place the carcass on it, skin to fabric, and “swaddle” it tightly. After this, wrap the fish in paper towels, place in a bowl and refrigerate for 2-3 days. In the morning and evening, be sure to change the paper towels and turn the fish from side to side. There is no need to touch the fabric.

Recipe 3. Red fish in soy sauce

You will need: 1 kg of fish, 4 tablespoons each of salt and soy sauce, 2 tablespoons of granulated sugar, juice of one lemon.

Mix salt, sugar, lemon juice and soy sauce. Rub the carcass with the marinade, place in a bowl, cover with film and place in the refrigerator. After 24 hours, transfer the fish to a jar and cover with vegetable oil, but if you are going to eat it quickly, this is not necessary.

Recipe 4. Red fish with dill

You will need: 1 kg of fish, 2 tablespoons each of salt and granulated sugar, 200 g of dill.

Rub the fish thoroughly with a mixture of salt and sugar. Rinse the dill and dry on a towel. Cover the bottom of the salting dish with a third of the sprigs, place half of the fish on them, skin side down, and cover it with the second third of the dill. The last layer is fish again, only now it needs to be placed skin side up and covered with dill again. Build a bend, let the carcass stand for 7-8 hours at room temperature, and then put it in the refrigerator. After two days the fish will be ready.

Recipe 5. Red fish in marinade

You will need: 1 kg of fish, 100 ml of vegetable oil, 2 tablespoons of salt, 1 teaspoon of granulated sugar, bay leaf, black peppercorns, onion cut into half rings.

First you need to prepare the brine: to do this, mix the butter with sugar and salt. If desired, add spices to the brine: pepper, bay leaf and onion. Cut the fish into pieces, mix thoroughly with the brine, place in a clean jar and place in the refrigerator for 8-10 hours. The result is lightly salted, very tasty, tender fish, it just melts in your mouth. This recipe for salting red fish is ideal for chum salmon and pink salmon, because they are not as fatty as salmon and trout.

6. Serving the finished fish on the table

When salting red fish, a lot of brine is formed. You cannot rinse a salted carcass; you need to remove it from the container and clean it of spices with a soft brush, and remove the brine with a clean napkin. The cleaned fish is cut into pieces, placed lemon slices next to it on a plate (you can lightly sprinkle the slices with lemon juice, this is what everyone likes) and sprinkle this yummy with fresh, finely chopped herbs - parsley, dill, cilantro.

Different methods of salting red fish allow you to create real fish delicacies with a divine taste, which you can please your loved ones and surprise your guests. Enjoy your meal!

Salt fish at home? No problem at all. This is much cheaper than buying such fish in a store. And you can always cook it to your liking.

The question is what kind of fish can be salted. At home, you can salt both fresh and frozen fish of any breed, except sturgeon, the salting of which requires special refrigeration equipment and professional skills. Imagine serving boiled potatoes with fish that you salted yourself for dinner. And what a surprise will be the guests who taste your fish at the festive table!

So, ! This process is not as complicated as it might seem at first glance. The main thing here is to observe the amount of salt taken for this. Well, even if the fish turns out to be over-salted, then this is not a problem. You can always bring it to the desired condition by soaking it in water for a few minutes.

But before we start salting fish at home, you and I should still listen to the advice of experts.

… Fish is salted in two ways: the so-called dry salt, using a pickling mixture, and using brine.

… For the pickling mixture, take approximately the same amount of salt and sugar; if desired, you can add spices to taste. Pour a little pickling mixture into the pickling container; you can also put a few peas of black and allspice and a bay leaf there. Then lay out pieces of fillet, which are also sprinkled with the mixture, and then the layers are repeated. No pressure is needed - the fish will be salted just like that.

… You can salt any sea fish this way.

… If you bought a whole carcass, then the easiest way to cut it is slightly frozen: in this case, the bones separate a little faster, and the fillet remains undamaged.

… Brine allows you to salt fish faster, and its taste is more intense.

… To prepare brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.

… To speed up the salting process and add a spicy aroma to the fish, you can add a little mustard, ready-made or in powder, to the brine - salting fish at home will be reduced by one and a half times.

… The brine can be boiled or used either way, depending on how quickly you plan to use the finished product.

… If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.

… Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for consumption.

… If you salt fish at home in the form of fillets, it will be ready in 5-8 hours, depending on the size of the pieces.

Well, now for the recipes themselves!

When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never over-salted.

Quick salting of any red fish

Option #1

Prepare brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour this brine over the fish pieces (the pieces should be small), leave for 3 hours, and drain the brine.

Option No. 2

Cut 1 kg of red fish fillet into 5x5 pieces, place in a container and salt each piece thoroughly, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Place in the refrigerator overnight and you can eat the fish in the morning.

Option #3

Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Place the fish in it, skin side down, press down so that the entire piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, much less stored in it) and place in, but not in the freezer.

Option No. 4

Cut pink salmon (chum salmon, salmon) along the ridge, cut off the ridge. Using a very sharp knife, cut the layers of fish (crosswise), holding the knife at approximately a 45 degree angle.

Sprinkle the bottom of the container for salting fish with salt and sugar (“by eye,” depending on the amount of fish). Lay out the sliced ​​layers of fish, sprinkle again with salt and sugar, and repeat the layers. After 2 layers, add black peppercorns and bay leaves. Drizzle with sunflower oil. Close and refrigerate. After a day, the fish is ready to eat.

Option #5

Rub the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the very next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they need to be salted. The fish can be kept in this form for about a week, and then you need to hide it in the refrigerator.

When cutting fish, waste remains: heads, tails, fins, ridges and bones. Don't rush to throw them in the trash. You can cook from all this. And the bones can be salted separately - it will make an excellent snack for beer.

Pink salmon (salmon or other red fish) home-salted

Required: 1 kg fish, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar.

Wash the fish, remove the skin and remove the backbone and bones so that you get 2 halves of a clean fillet.

Mix salt and sugar in a separate bowl and rub both halves of the fish fillet on all sides with this mixture. Then connect the two halves together, wrap them in a canvas cloth and put them in the refrigerator. The fish is ready to eat within 24 hours.

Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.

Salted pink salmon

Method No. 1

Defrost pink salmon, but not completely, gut it, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).

Rub well with salt, outside and inside (about 3-3.5 tablespoons of salt per 1 medium pink salmon carcass), wrap the fish in cellophane, then in several layers of newspaper, put it on the bottom shelf of the refrigerator, after a day turn it over to the other side and leave for another day. Then wipe with a dry cloth, wrap in it and eat.

The fish is evenly salted and turns out very tasty and juicy.

You can salt chum salmon and salmon in the same way.

Method No. 2

Defrost pink salmon, prepare the fillet and rub it with salt, adding some spices (there are special seasonings for fish) and always white grains. Leave the fish in this state in a warm place for 3 hours, then cut into pieces and pour in vegetable oil. Place in the refrigerator. After 12 hours the fish is ready.

When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste.

Almost everyone loves red fish; it is tender and pleasant to the taste, and also very healthy. Sandwiches are prepared from salted fish of the sturgeon family, it is added to sushi and rolls, and to holiday salads. They eat it just like that, serving sliced ​​fish on the table. However, salted red fish is not cheap, so many housewives have learned to salt it themselves. This saves money and gives you the opportunity to get exactly the taste you love. There are two ways to salt red fish - dry and wet. We will look at them today.

We choose good fish and prepare it

If you decide to enjoy fish from the sturgeon family by salting it at home, choose the product carefully. If you manage to get hold of fresh fish that has not been frozen, inspect it and be sure to smell it. If it smells bad, don't buy it. Frozen fish can also be used for home salting. Inspect the carcass - pay attention to its skin, it should not be damaged.

To prepare the carcass for salting, defrost it for an hour. Do not immerse it in water, let it freeze naturally. Keep larger fish longer at room temperature. To begin cutting, the carcass should remain slightly frozen. Remove any scales from the surface and then transfer the fish to a cutting board.

We immediately cut off the head and tail. They can be suitable for preparing rich Usha. We cut the belly lengthwise. See if you got any caviar? If yes, then there is good news - you can salt it and, in addition to the fish, you will also get red caviar of excellent quality. Now carefully remove the insides and cut off the fins.

The next step is to get rid of the ridge. To do this, divide the carcass in half along the back. Place the red fish skin side down and slowly remove the backbone with a knife. Try to get rid of all the seeds so that during the meal you don’t have to be distracted by removing them, but enjoy the taste. Do I need to remove the skin? Not necessarily, although some housewives do this. Let's leave this question to your discretion - you can leave the fillet on the skin, or you can completely separate the fleshy part. Now is the time to start pickling.

Two ways - dry and wet

There are two ways to salt red fish - salmon, chum salmon, pink salmon - dry and wet. Dry involves the use of bulk components from which the curing mixture is prepared. It can be salt alone, or salt with granulated sugar, you can also add spices to them.

The wet or moist salting method involves preparing a brine into which the fish is dipped. It is prepared from water, adding salt, spices, and sugar. Each of the methods is good in its own way. Let's get to know them right now.

Dry method of salting fish

So, we have already cleaned the fish, now we will salt it. Take a suitable container (glass or ceramic) with a lid. Divide the skinned fish fillet into pieces about 4-5 cm wide. We will need salt and sugar in a ratio of 1:2. That is, for one spoon of salt we take half as much sugar. To pickle medium pink salmon (1 kg), take 4 tablespoons of salt and 2 sugar. Mix the ingredients. Now treat the fish pieces with this pickling mixture on all sides, even where the skin is. After completely covering the surface of the pieces with the sugar-salt mixture, cover the dish and place in the refrigerator.

In a day the fish will be ready. We take it out of the container and dry it with napkins. Now you can cut it into pieces and eat it. According to this recipe, the fish will be lightly salted. If you like a more pronounced taste of salt, keep the fish in the refrigerator for another 12-15 hours, without removing the salt layer, but only draining the resulting liquid.

“Wet” salting method

If you want to salt pink salmon or other red fish using the wet method, then prepare a suitable pan in which we will make the brine. By the way, this method allows you to reduce the cooking time of the fish. Depending on the degree of salinity you want to achieve, the amount of time spent will range from 2 to 12 hours.

So, prepare 4 tbsp for 1 liter of water. l. salt and 3 sugar. Add 10 black peppercorns and 2 bay leaves. Pour all this with one liter of boiling water. Dissolve the bulk mixture and wait until the brine cools to room temperature. The fish pieces must be peeled if you plan to salt them quickly (within 2 hours). Place the fillet in a convenient sealable container and fill with brine.

The quick pickling method does not require storing the product in the refrigerator. However, if you left the skin, then you need to salt the red fish longer - from 6 to 12 hours. Therefore, it is better to put the jar in the refrigerator. After the specified amount of time, you can start tasting, prepare delicious sandwiches, rolls or salad.

Salting red fish is not at all difficult; on the Internet you can find a variety of recipes on how to do it. Interestingly, some housewives even salt pink or chum salmon in a strong brine for 15 minutes, then dry the fillets with napkins and serve. It probably all depends on taste preferences. It is worth noting that the longer fish pieces are in a salt mixture or brine, the harder they become. Take this point into account when cooking. Try dry and wet methods for pickling to decide which one is more convenient and convenient for you.

If you don't trust store-bought delicacies, it's worth learning how to salt red fish yourself. To do this, first of all, you need to decide on the type of fish: salmon and trout are considered more suitable for salting. It is better to cook pink salmon with the addition of vegetable oil, and then additionally marinate it.

Knowing how to salt red fish at home, you can prepare a natural, fresh product

Ingredients

Peppercorns 5 piece(s) Bay leaf 3 pieces) Sugar 1 tbsp. Salt 1 tbsp. Red fish 1 kg

• Number of servings: 8
• Cooking time: 2 minutes

How to salt red fish at home

Use coarse salt, preferably sea salt. Fine salt salts the fish faster, but at the same time dehydrates the fish.

For salting, take a whole carcass, preferably chilled. When purchasing a frozen product, pay attention to the fins - if yellow fat has accumulated there, it means the fish has been defrosted and re-frozen. Also avoid product in multi-layer packaging, which does not allow you to see the carcass.

Before salting, cut the fish. To do this, use a sharp, medium-length knife and scissors. It is advisable to use rubber gloves when cutting fish.

First, cut off the head and tail fin, clean off the scales and rinse the carcass with running water. Trim all fins with scissors. Then make a longitudinal cut on the back, along the entire ridge, then the same along the belly. Carefully separate the flesh from the bones - the result will be two layers of fillet.

Mix salt and sugar and rub the fillets thoroughly with this mixture. Sprinkle one portion with pepper and place bay leaves on it. Cover with the second fillet and wrap everything in cheesecloth. Place the fish in a glass or ceramic container with a lid and refrigerate for 2 days.

If desired, add spices and herbs to your liking.

Knowing how to dry salt red fish at home, you can always have a healthy and natural snack on hand.

Salting pink salmon in mustard marinade

To do this, take:

• pink salmon - 1 kg;
• salt - 3 tbsp. l.;
• onion - 500 g;
• mustard - 3 tbsp. l.;
• water - 1 l.

Rub filleted pink salmon with salt and leave in a container under pressure in the refrigerator for about 1-1.5 days.

Cut the salted fillet into strips about 1-2 cm, chop the onion into rings. Take a glass jar and place the products there, alternating them in layers. Dilute the prepared mustard in water and pour this mixture over the fish. Place in the refrigerator for a day. After this you can eat the dish.

This fish can be used not only in classic sandwiches, but also as a filling for pancakes, and also as a component of salads. Instead of butter, you can spread cottage cheese or cream cheese on sandwiches. If there is caviar in the fish, it is salted in the same way.

Few people know how to salt red fish at home. After all, most of us use such a product only on holidays. Moreover, many believe that it is not necessary to know how to properly salt red fish, since it can always be purchased ready-made in the supermarket. However, it should be noted that such a packaged delicacy is much more expensive than a semi-finished product. In this regard, we recommend purchasing fresh fish and salting it yourself.

General Product Information

Before we talk about how to salt red fish at home, it should be recalled that such a product saturates well, contains a huge amount of useful elements and has an unsurpassed taste. Having properly prepared salmon, trout or pink salmon, you can serve it at any holiday table. Believe me, not one of the invited guests will refuse such a delicacy.

How to choose?

Before salting red fish at home, you should choose it correctly. If you want to prepare an incredibly tasty dish, then you need to pay special attention to the freshness of the product. Thus, the eyes of the fish should not be cloudy, the belly should not be yellow, the gills should not be dark brown, and the flesh should not be loose. If these qualities are observed, then the product is stale and it is better not to purchase it.

How to salt red fish at home? We'll talk about this a little further. It should be especially noted that to salt such a delicacy it is necessary to purchase only whole fish. A product without a head, tail, fins and completely gutted will not suit you. You should only clean it and prepare it for salting yourself.

The purchased fish must be chilled, live or first frozen. To prepare a delicious delicacy, you should take trout or salmon. You can also use chum salmon, pink salmon or salmon.

By the way, purchased fish may even contain caviar or milt. It is also recommended to salt them and serve them.

Salting red fish at home

Salmon is the most suitable fish for salting. It has good fat content and juiciness, which makes the delicacy especially tasty. The most popular and simplest way to salt such a product is dry. It should also be noted that in the case of salmon, you can add as much salt as you wish. After all, it’s quite difficult to over-salt it.

So, to prepare a tasty and aromatic delicacy at home we will need:

• fresh salmon - 0.5 kg (it is advisable to take a piece for such a dish from the middle of the carcass);
• freshly ground black pepper - add to taste;
• iodized salt (preferably coarsely ground) - add to taste;
• fine granulated sugar - add to taste.

Preparation of the main ingredient

If you purchased the fish in advance, it should be defrosted. To do this, place the piece in a plastic container, close it tightly and place it on the bottom shelf of the refrigerator. Next, the thawed product must be thoroughly washed and dried with paper napkins and a towel. From the inside, the piece should be cut along the ridge, and then removed, cut off the ribs and carefully separate them from the meat using the tip of a sharp knife.

Pickling process

So, salt the red fish at home. To do this, place the processed salmon fillet on a cutting board, skin side down. Next, you need to take about 2 small spoons of salt (without a slide) and 1 - granulated sugar. These ingredients should be mixed with a dessert spoon of ground black pepper and rubbed onto the fish (meat and skin). After this, the salted piece must be folded in half and wrapped tightly with a piece of clean gauze or cotton cloth. Finally, the salmon fillet must be placed in a container (preferably ceramic), closed with a lid and placed in the refrigerator. In two days the fish will be completely ready.

How to serve it correctly?

Now you know how to salt red fish at home. After the specified time has passed, the product must be removed from the refrigerator, unwrapped and cut into very thin pieces. Next, you need to place them on a saucer, alternating with slices of fresh lemon. It is advisable to serve this delicacy to the table with white sandwich bread. Bon appetit!

Delicious salted trout: detailed recipe

Salting red fish from such a product is a pleasure. After all, a delicacy made at home will be fully usable the very next day after it is generously coated with aromatic spices.

So, we need:

• a piece of fresh trout - about 400-600 g;
• granulated sugar - add to taste;
• fine sea salt - add to taste;

Fish processing

Trout is a very tasty and healthy fish. Unlike salmon, it is not too fatty. Moreover, many lovers of this product note that trout is much more tender and tastier than the above-mentioned species.

So how and how much to salt red fish? We'll talk about this a little further. After all, before seasoning trout with spices, it should be thoroughly processed. To do this, you need to take a fresh piece of fish, wash it well, and then carefully remove the backbone and all adjacent bones. There is no need to remove the skin.

Cooking process

After a piece of trout is processed, it must be sprinkled with salt, sugar and pepper. Moreover, the last two ingredients should be added in small quantities.

Thus, having coated all the fish with spices, it must be placed in a container and then placed in the refrigerator for 24 hours. The next day the delicacy will be completely ready for consumption.

Proper serving for the holiday table

Now you know how and how much to salt red fish at home. After cooking, remove the trout from the container, remove all excess salt, and then cut the fillet into thin slices, sprinkle with freshly squeezed lemon juice and place on a plate or a piece of bread. Bon appetit!

Tasty salting of pink salmon

Salted fish is the most favorite snack of most residents not only of our country, but also of other countries. It should be noted that just the sight of such a dish whets the appetite.

You already know how to salt salmon and trout. However, there are still many red fish from which you can prepare a delicacy at home. One of them is pink salmon. This is a relatively inexpensive fish. That is why it is especially popular among those who like to enjoy a delicious dish, but are not ready to part with a lot of money.

So, salt the red fish in brine. For this we need:

• small frozen pink salmon - 2 pcs.;
• any fine salt - add as desired;
• granulated sugar - a couple of pinches;
• fresh lemon - 1 pc.;
• drinking water - 2 glasses;
• ground allspice - use to taste.

Processing of the main ingredient

Before salting red fish into pieces, it should be thoroughly processed. To do this, pink salmon must be completely defrosted at room temperature, and then washed well, cleaned of unnecessary elements and cut into portions 2-4 centimeters thick. You also need to squeeze the juice from fresh lemon into a separate bowl and chop the fruit into small pieces.

Salting process in brine

After pink salmon has been processed, it must be placed in a non-oxidizing container (for example, an enamel or plastic container). Next, you need to add salt, freshly squeezed lemon juice, ground pepper, pieces of squeezed fruit and granulated sugar to the fish. Finally, all ingredients must be poured with 2 glasses of water, mixed thoroughly (so that the spices are evenly distributed), cover tightly and leave at room temperature for 4-6 hours. After the specified period, the fish in brine should be placed in the refrigerator. After 30-32 hours, the tasty and aromatic snack will be completely ready for consumption.

Serve it right at the table

After the pink salmon is properly salted, it needs to be removed from the brine, and then put on a plate and served along with bread. This delicacy turns out to be very tasty, juicy and tender. It is recommended to eat it with boiled potatoes or any other side dish. Bon appetit!

The fastest and easiest way to salt fish

If you don’t want to bother with this product for a long time due to its specific smell, we suggest using the simplest and fastest salting method. To do this, you need to purchase an already processed piece of fresh salmon or trout, and then wash it thoroughly and place it in a wide container. Next, the red fish should be coated on all sides with fine iodized salt, cover well and leave at room temperature for 5-8 hours. During this time, warm salmon or trout will completely absorb the spices. After this, the semi-finished fish must be turned over and placed in the same container in the refrigerator. After keeping the delicacy in the cold for a similar amount of time, it needs to be removed from the container, placed on a cutting board and cut into very thin slices. The finished dish should be served along with sandwich or any other bread. Bon appetit!

To make red salted fish as tasty and tender as possible, we recommend using the following tips:

1. Such a product should be salted only after it has completely defrosted and reached room temperature.
2. To give red fish a special aroma and taste, it must be served with thin slices of lemon.
3. It will be much easier to cut salmon or trout into thin pieces if you keep the product in the freezer for a short time before doing so.
4. It is advisable to serve this delicacy only with fresh white bread.