Ingredients:
- fresh pink salmon 700 g.
- coarse sea salt 3 tbsp
- sugar 1.5 tbsp
- vodka 2 tbsp
Cooking order
Prepare everything you need. Place the frozen pink salmon in the refrigerator on the lowest shelf, and allow it to thaw naturally. It takes 4-6 hours. Gut the fish, wash it thoroughly from the inside, scrape the skin with a knife, removing the scales. Cut off the head, fins and tail.
In a baking bag or in any other durable plastic bag that can be used for food, pour salt and sugar. Pour in the vodka. You can also use any other strong alcohol that is at hand. It turns out very tasty with cognac.
Mix. The mass should become wet.
It is more convenient to cut the carcass into 2-3 pieces, depending on the size of the pink salmon. So the process of salting will occur much faster, and in a bag everything can be placed more compactly. If desired, and if the fish is small, you can leave it whole. Place the pieces in the prepared mixture.
Tie the bag and mix the contents so that the whole pink salmon is more or less evenly coated with a mixture of salt and sugar.
Put in the refrigerator for two days. It will take at least 3 days for a whole carcass. In a couple of hours, a lot of liquid will collect in the bag, as it should be. It is necessary to turn the fish over from time to time, 2-3 times a day will be quite enough.
Remove pink salmon from the bag, rinse under running water, removing the remaining crystals.
You can chop and serve. Store red fish salted in this way in the refrigerator in a container with a lid for no more than 3-4 days.
