In the central Russia the red fish is on sale usually in a salty look and also frozen or, so-called, cooled, i.e. is on sale in the defrozen look on an ice crumb in big supermarkets. A difference in the price between a wet fish and salty just huge, and salting process, meanwhile, is very simple and inexpensive. So why not to make it.
It is required to you
- - one big fish entirely;
- - coarse salt at the rate of 2-3 tablespoons on 1 kg of fish;
- - granulated sugar in the same quantity, as salt;
- - spicery to taste.
Instruction
1. Cut fish on fillet, remove a spine and costal bones, leave skin. From one fish two fillets will turn out.
2. Mix salt and sugar in dry ware, add pepper of a coarse grinding. Take a towel of the sufficient size, fill a part of the prepared mix on a towel, from above put a fish fillet skin down. Plentifully strew fish with salt mix, put from above bay leaf or other favourite spicery. Well fresh fennel approaches. Cover with the second fillet skin upward. From above pour out residue of mix.
3. Hardly inwrap a towel and leave on a kitchen table at several o'clock, and then – in the fridge. Than the trout and other salmon is good – it is even possible that is them in the raw. Therefore in a day it is already possible to eat fish. Besides, it is possible not to be afraid of her to put too much salt, fish will absorb so much how many it is necessary for light salting.
4. Next day get fish from the fridge, unpack and clean off a knife surplus of salt. Damp places can be got wet with a napkin. At you the remarkable light-salted trout turned out. It is possible to decorate with it a holiday table or to indulge itself favourite though every day. It is only necessary to remember that fish not for long is stored, and the light-salted trout can lie in the fridge no more than a week.
5. To keep a salty trout for longer time, take several advice: - periodically check whether fish the sticky white scurf appeared on a surface: it is first sign that fish begins to spoil; - as much as possible limit access of air and light: from contact with oxygen of fabric turn pale, and fat is oxidized, the unpleasant smack appears; - fill in slices of fish with a vegetable purified oil so that completely to cover them. It is a way as much as possible to limit contact with air; - cut a part of fish which needs to be kept for longer time, as much as possible dry and inwrap each piece in parchment, then in pure fabric, lay everything in a plastic bag and place in the freezer. In such look the trout will remain up to two months.