Lightly salted red fish
Description of preparation:
Salting red fish is as easy as shelling pears. You will need coarse salt, preferably sea salt, a little sugar (to enhance the salty taste), and ground black pepper (it’s good if freshly ground). Both trout and pink salmon are suitable for preparing salted red fish; salmon is one of the options. Be sure to remove all the bones from the fillet piece that you will salt. If you like a more salted version of fish, then simmer it in salt for 6-8 hours.
Prepare the following ingredients. Clean the skin of the fish from scales, cut off the fins if they are present. Rinse and pat dry with paper towels.
Place the fish in a deep plate or bowl, sprinkle salt and ground black pepper on it. You can use other spices that do not interfere with the taste of the fish.
Rub the fish with spices on all sides, distributing them evenly throughout the flesh.
Next, sprinkle the fish with vegetable oil and coat it on all sides. In this form, place it in the refrigerator for pickling for at least 4 hours, or better yet, leave it overnight.
After the specified time, the fish will release a little liquid and its flesh will become more amber and dense in texture.
Rinse the fish in water and pat dry with paper towels. Remove any seeds, if any, and cut into thin slices. Place on a plate and serve chilled along with bread, savory pastries, etc.