Independent salting of any fish, including red fish, is a very simple matter. And even for a novice housewife, the question of how to salt red fish at home will not be difficult. The main thing is to decide at the very beginning and choose the method of salting: dry or in marinade. For the first you will need salt, sugar, vodka and dill. You can take any fish - pink salmon or trout.
First you need to clean and cut the fish, namely cut off the tail and remove the head, cut the carcass along the ridge. Then remove all the insides, the ridge itself and small bones. Wash the resulting fillet on the skin with cold water and pat it thoroughly with a towel. Next, put one part on a cotton cloth, sprinkle with vodka and sprinkle with a mixture of salt and sugar in a 2: 1 ratio. The volume of the mixture depends on the size of the fish. Carry out a similar procedure with the second part of the carcass. Then put them in salted parts together, putting several branches of green dill inside. Wrap in a cotton cloth or towel and surely send to the refrigerator for at least 12 hours.
If the use of vodka for any reason is unacceptable, then this can be avoided, since red fish can be salted at home without alcohol-containing components. In this case, it is permissible to use lemon juice, vinegar, or completely eliminate this component, but be sure to increase the duration of the salting up to 24 hours.
How to salt pink salmon at home? In the marinade! On a one and a half kilogram piece of fish you need to prepare a brine: boil 0.2 liters of water, add salt and sugar (two and one tablespoons, respectively), add black peas and cloves - 5 pieces each. The resulting marinade must be cooled. Pour them fish and leave them under oppression for 10 hours, and then transfer them to the refrigerator for a couple more days. The ratio of salt to sugar should be taken, for example, 1: 1, depending on personal taste preferences. You can add any spices to the marinade - bay leaf, coriander. If you want to serve such a fish directly from the fridge to the festive table, then this is feasible, since you can salt red fish at home not only in large pieces, but in fillet portions. Moreover, in this form, the fish will salinize much faster.
If you want to use the fish product not as an appetizer, but as a main course, then you will need salt, spices, foil and an oven. Dry the fish fillet , salt, season with spices, wrap in foil and boldly send it to the oven (180 0 ) for a maximum of 20 minutes, since it is possible to cook red fish deliciously only with a short heat treatment. Otherwise, it loses its juiciness, as well as all useful substances.
You can do otherwise: first let the fish become covered with a crispy crust, and only then cover it with foil and bring to readiness. If you add chopped vegetables to the foil - onions, carrots, zucchini, then a full-fledged dish will be ready in just 20 minutes. Since it is quick and easy to salt red fish at home, as well as bake it, you can safely conduct culinary experiments based on traditional recipes.