Salting red fish

Ingredients for Salting Red Fish

  1. Salmon fillet 500 grams
  2. Sea salt 3 tablespoons
  3. Sugar 2 tablespoons
  4. Black pepper 1 teaspoon
  5. Fresh dill 50 grams
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Glass baking tray, plate, tablespoon, kitchen scissors, food wrap, kitchen knife, paper towels

Cooking salting red fish:

Step 1: Prepare the fish fillet.

It is best to take a chilled fish fillet, it should be solid, not loose, not have an unpleasant odor, have a pale color with prominent white veins, and not bright red without veins. For cooking according to this recipe, any red fish is suitable, I chose salmon.
If you decide to take frozen fish, then thaw it in cold water with a small amount of salt.
Rinse chilled fish meat under a stream of cold water, transfer to disposable towels with the skin up and allow excess water to drain. Then pat the fillet again with paper towels.

Step 2: Fill the red fish.

In a separate plate with a spoon, mix salt, sugar and pepper until smooth, then pour half of it into a bowl that does not oxidize and does not absorb odors, for example, on a glass pan.

Sprinkle this mixture with dill on top, chopping it before using kitchen scissors or tearing it with your hands. Do not mix.
On a baking sheet, on top of salt and dill, lay the fillet of red fish, skin down, and pulp up. Press lightly with your palms on top, as if imprinting fish in a spice pillow.
Salt on top with a mixture of salt and pepper and rub with your hands so that the meat of the fish is better soaked during cooking.
Add more dill to the fish, sprinkling them on top of the seasonings. Wrap a baking sheet with red fish fillet with plastic wrap and refrigerate. Until ready, it should stand there 3-4 of the day, but do not forget about your fish, check it every day and turn it over. Thus, after the first day, turn it over with the skin up and close the dishes tightly with plastic wrap, on the second day, repeat the operation again and the filet will be skin down again and so on.
After the required number of days, remove the salted red fish from the refrigerator and rinse it from excess salt and dill under cold water, dry it. Pry the skin with a knife and remove it from the fillet. Salted red fish can be served.

Step 3: Serve the salty red fish.

Thinly pickle the salted red fish fillet, put on a plate and serve on the table, garnished with greens or green peas. You can also cook with it rolls, sandwiches, pancakes and many other various delicious dishes.
Enjoy your meal!

Recipe Tips:

- Before storing salted red fish, lubricate it with a small amount of vegetable oil and store for no more than three days.

- Some recipes recommend adding a little vodka.

- If you want salted fish to be more traditional in taste, then do not add dill.

- There is an opinion that salted fish should not be washed with cold water, but only wipe away excess salt and spices with a paper towel.