Homemade Salted Red Fish Made Easy

Simple preparation of salted red fish. Everyone knows about the benefits of red fish. And many people love red fish in its salted form. It’s easier and faster to buy such fish in a store, but it’s safer and tastier to cook it at home yourself. Moreover, the recipe for salting fish that I offer will not require unusual ingredients or skills. You can salt fish deliciously by simply salting it using only salt and sugar. The result is a very tasty and healthy snack.
cook time: 24h
Logan Winslow
Homemade Salted Red Fish Made Easy

Nutrition Facts (per serving)

187
Calories
9g
Fat
10g
Carbs
16g
Protein

Ingredients (4 portions)

Basic:

Salt 1 tbsp
Sugar 1 tbsp
red fish (fillet) 500 g

Recipe instructions

Step 1

Step 1
Prepare the indicated products for salting red fish. I will salt pink salmon, but the same principle can be used to salt salmon and chum salmon. We will salt using dry salting, i.e. without using any liquid. The simplest option is salt and sugar. Once you have mastered this basic recipe, you can experiment with adding different spices. In this recipe, it is better to use rock salt with large crystals. Prepare dishes, it is better to take glass.

Step 2

Step 2
When salting fish, special attention should be paid to the fish itself. Itʼs better to take fresh fish. It should have a whole shiny skin and transparent eyes. Do not have any foreign unpleasant odor. Clean the fish from scales, rinse, gut and dry with napkins or a towel. Then carefully use a sharp knife to separate the fillet from the bone without damaging the integrity of the flesh. For convenience, the fillet can be cut into several large pieces. In a separate bowl, mix salt and sugar.

Step 3

Step 3
Place prepared red fish fillets into prepared dishes. Distribute the mixture evenly and generously over the fish pieces (sprinkle and smooth with your fingers on both sides of the fillet). Cover the container with a lid and put it in the refrigerator. After standing for a while, the fish will give off juice; it will need to be drained so that the fillet retains its elasticity. You can also put a small weight on the fish to ensure reliable salting.

Step 4

Step 4
To obtain lightly salted fish, one day is enough; the longer the fish is salted, the more salting the fish will be: medium salting — 2 days, strong salting — 3 days. As soon as you decide to stop salting the fish, you need to remove it from the container, wet it with napkins and carefully separate the fillet from the skin with a sharp knife. Cut into portions and place in a container with a tight-fitting lid, put in the refrigerator.

Additional rubrics

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