Ingredients

Title Value
1. Red salmon 500 Column
2. Coarse salt 1 art. l
3. Sugar 1 Tsp

Cooking

1. Stage

Thaw fish at room temperature, rinse and pat dry with paper towels.

1. Stage. Thaw fish at room temperature, rinse and pat dry with paper towels.

2. Stage

Sprinkle fish with salt and sugar on all sides, you can also add a little allspice. Fold in the container, it is desirable that it closes tightly and put in the refrigerator for two days, during which time you need to turn the fish on the other side from 1 to 4 times.

1. Stage. Sprinkle fish with salt and sugar on all sides, you can also add a little allspice. Fold in the container, it is desirable that it closes tightly and put in the refrigerator for two days, during which time you need to turn the fish on the other side from 1 to 4 times.

3. Stage

Sockeye salmon is ready, if you like very salted then one day is enough.

1. Stage. Sockeye salmon is ready, if you like very salted then one day is enough.

4. Stage

Bon Appetit!!!

5. Stage

The salting of sockeye salmon does not require any special adapted skills, the fish turns out to be moderately salty, juicy and tasty. In this way, you can salt any kind of red fish. Also, if you like aromatic fish, then add spices to your taste, you can also add a little cognac for a great aroma and taste.