Cured fillet of fathead

1 . Stage

First, let's prepare the fat salmon: the fish should be cleaned, gutted, cut off the head, fins and tail (I usually leave them for the fish broth), cut the fish along the spine and remove the backbone, remove the rib bones with tweezers.

2 . Stage

Mix all the ingredients for salting: salt, sugar, ground and pepper, coriander, bay leaf. You can also add 2 tbsp. of saffron or turmeric, then the fish will take on a golden color.

3 . Stage

Sprinkle this mixture liberally over the fillets. Cut the fillets into small pieces so that they are completely saturated.

4 . Stage

Put the pieces in a bowl, pour the rest of the mixture on top. Put the fish in a cool place under a burden for 5 days.

5 . Stage

After 5 days, take out the fathead, rinse off the salt.

6 . Stage

And pour cold water, leaving in a cool place for 2-3 hours, so that the excess salt is gone.

7 . Stage

Now hang the slices of silver carp to dry in a well-ventilated room, I had it dried on the balcony. In about two or three days the fish will be ready.