Buy red fish carcass. It can be fresh or frozen. Choose fish carefully. It should be intact, undamaged and odor. In fresh fish gills pink. Clouding of the eye indicates incipient spoilage of fish.
Slightly frozen carcass, cut in half, remove the ridge. Remove the skin, try to remove all the bones from the fillet.
Thus prepared fillets cut into pieces a la carte. Can be cut across the fillet slices 2-3 cm thick. You can cut the fillets in half and with a sharp knife to separate the longitudinal pieces. They will get thin and wide. Is it possible to pickle fillets whole cutting it in batches after salting.
Salted fish can also be different. Take the dishes for salting. At the bottom, pour a little vegetable oil. Mix 1 tablespoon of sugar and 2 tablespoons of salt. Sprinkle lightly with vegetable oil to this mixture, put the first layer of fish.
Sprinkle fish with salt and sugar, grease with vegetable oil. Fill the bowl to the end. Red fish leave to marinate for 10-12 hours.
For the marinade, you can mix 1 tablespoon of salt, sugar, vodka and chopped dill. Get gruel. Evenly lubricate the fillets with this mixture, place in a bowl with a lid and store in a cool place to marinate. The result is a delicious salted fish.
You can grate halves fillet with a mixture of 1 tablespoon of sugar and 2 tablespoons of salt. Then sprinkle with black pepper. Then you need to add two half fillets together, wrap them in a linen cloth. Prepared fillets, place in a plastic bag and leave in the refrigerator for a day, turning bag occasionally. Salinization red fish cut into pieces and serve.
Salted salmon use for sandwiches, salads, rolls of pita bread and other dishes.
Bon Appetite!