The captain of the ship taught to salt pink salmon so that it tastes better than salmon, garlic is not added to the marinade Bashny.Net

Red fish is a rich source of healthy fats and especially omega-3 fatty acids. This is not to mention saturated proteins and other trace elements. In addition, it tastes good and visually very suitable for the atmosphere of the holiday. Therefore, today we decided to tell you how much to salt pink salmon, so that its appearance and taste have improved many times.



An uninitiated guest can even confuse a fish cooked according to our recipe with a favorite salmon. The color is wonderful, the taste is magical, the texture is just great. Cooking is nothing. Prepare the ingredients, and, in fact, everything. Speaking of which. Okay.

How much to salt pink salmon Ingredients

• chilled
• 3 teeth. Garlic
• vegetable-oil
• Adyghe salt (or salt + freshly ground black pepper)

Preparation

1. So let's do the fish. It should be washed and dried with paper towels. Now we make an incision on the spine and divide the carcass into fillet parts. For salting, we will use only “lean” parts of pink salmon. So we separate the ridge, the head. We cut off the abdominal part (too fat) and pull out all the small bones with tweezers.
   
   
   
2. We don't need skin, either. We'll cook the fish right for the table. So that you do not make unnecessary movements when using it. Take a thin filtration knife and carefully cut the excess. At first it seems difficult, but the work is actually quite simple. The second fillet will be ready in a few seconds.
   
   
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3. Cut the fish into acceptable pieces. Ideally, it should be a “toothing”. It is convenient when there are many guests at the table and everyone wants to try an interesting snack. In addition, the smaller the piece, the better it will pickle.
   
   
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4. We take out a food container and lubricate it with vegetable oil. We put the pieces of pink salmon on the bottom and sprinkle them with Adyghe salt. Then we lubricate it with a layer of oil. The ground floor is ready. Now we lay out more pieces of fish on top and add salt and oil to it. Repeat until we run out of salmon. Sprinkle crushed garlic, cover and send to the refrigerator for 3-4 hours. Everything.
   
   piabay

From the time of salting depends on the degree of preparation of the fish. The longer - the more dense and salty it will become. To obtain a light, gentle texture, 2 hours will be enough. Adyghe salt is very strong and aromatic. Therefore, pink salmon will take a little from her bouquet than it will get better.



Those who will be salted with ordinary salt mixed with pepper, we recommend adding a few more favorite spices. Even fresh or dry greens will do. Giving fish an interesting taste is also a kind of art. At least culinary. But it's not worth overdoing it. Sometimes guests want only a clean aroma of quality fish.