Usually, salty fish is an essential attribute holiday table. It will look especially festive if there is salted chum salmon on the table. Unfortunately, very often, acquired in point of sale salted fish does not meet the requirements taste characteristics. Yes, this fish costs a lot of money. In this regard, many housewives began to salt fish on their own, and chum salmon is no exception. Salting ketu at home, this process does not take much time, as well as money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is an opportunity to experiment with recipes, as there are a huge number of them.

In this case, much depends on the culinary preferences of the housewife and her family members. After all, there are no comrades for the taste and color: someone prefers spicy seasonings, and someone prefers classic salting, without the addition of various spices. Therefore, the main advantage of home salting is that you can cook the product to your taste. In addition, it turns out to be much more economical in financial terms.

From right choice chum, the quality of the final product depends, therefore, this stage should be taken with serious responsibility. When choosing, you should be guided by some rules:

• It is better to buy live fish or frozen. In this case, there is every chance to purchase a fresh product.
• Frozen chum salmon should meet the following criteria: have a uniform color, there should be no ice crust or snow on the surface of the fish, the carcass of the fish should not have signs of mechanical damage. In addition, the fish should not contain foreign flavors, and the gills should not have a dark tint.
• Only whole, not gutted fish carcasses are purchased. Processed fish is not suitable for home salting, as the fish turns out to be rather dry, which will not correspond to the required result.

When salting at home, one should take into account the fact that not every spice is combined with fish, both river and sea. At the same time, there are spices that should not be added to fish at all. The main thing is not to clog the taste of fish with seasonings, although the presence of seasonings should be felt.

Spices that are perfect for salting chum salmon

To make the fish really tasty, you should add only those spices that enhance the taste of the fish. These seasonings are:

• allspice (peas);
• lavrushka;
• coarse salt for salting. Application coarse salt does not allow to oversalt the fish;
• sugar for salting, preferably beetroot. dried parsley;
• coriander;
• caraway;
• nutmeg;
• mustard (seeds).

These are the main ingredients that will provide the fish with the necessary, delicate and attractive taste.

Recipes for cooking keta at home

Although the technology is simple, it turns out quite a tasty finished product.

For this you need to take:

• 1 kg of fish (chum salmon);
• 2 tbsp. l. coarse rock salt;
• 2 tbsp. l. beet sugar;
• bay leaf - 1 leaf;
• onion - 1 pc.;
• allspice black pepper - 3 peas.

Further actions:

The carcass of the fish is cleaned and offal is selected, after which it is cut into fragments, 1 cm thick. Salt and sugar are mixed in a separate container and mixed well. In this mass, generously roll the pieces of fish. After that, they are tightly placed in a dish with a capacity of 1 liter, in layers. Laurel leaves (chopped) and allspice are placed between the layers. The filled jar is covered with a towel and moved to a cold place for 6 hours, after which the fillet is removed from the jar and washed with clean tap water. Then the pieces are again placed in the jar in the same layers, but onion rings are placed between the layers. After this operation, the fish placed in the container is sent to the refrigerator for 1 hour. After this time, the product can be eaten.

Fast salting technology for chum salmon - ready in 30 minutes

What is needed for this:

• 1 kg of chum salmon or other red fish;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• ½ part of a lemon;
• bay leaf - 1 pc;
• allspice - 5-6 pcs. peas.

Cooking method:

The meat of the salmon is separated from the bones and washed. Cut into pieces, 4-6 mm thick and put in a deep container. Roll the pieces in a mass consisting of salt and sugar. Bay leaf and allspice are added to this mass, and the juice of a part of a lemon is squeezed on top. After that, again diligently dump the pieces of fish. The fish is left room temperature for half an hour. After this period, pieces of fish get rid of excess salt and seasonings, after which this yummy can be offered to guests.

Adding mustard to the main composition of the ingredients allows you to get a very interesting taste.

For salting you will need:

• 1 kg of chopped and gutted chum salmon;
• coarse salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• mustard seeds - 2 tbsp. spoons;
• water - 1 l;
• bay leaf - 2 pcs.;
• allspice - 6 pcs.;

How to cook:

Add all seasonings except mustard to the dishes and pour water. Put on fire and boil. As soon as the marinade boils, the fire is turned off and the mixture is allowed to cool to an acceptable temperature. And only then, mustard seeds are added to the cooled marinade. Instead of grains, you can use dry mustard. The fish is cut into pieces, up to 2 cm thick. Pieces of fish are placed in a jar arbitrarily. In conclusion, the fish is poured mustard marinade and placed in a cold place. And after 3 hours, the fish can be consumed.

Quite often, such recipes are used because of the special palatability finished product.

For this you need to prepare:

• ketu - 1 carcass;
• salt - 1.5 tbsp. l;
• sugar - 1 tbsp. l;
• bay leaf - 2 pcs.;
• carnation - 5 inflorescences;
• garlic - 3 cloves;
• olive oil - 1 tbsp. l.

Cooking technology:

Gut the carcass and separate the meat from the bones. The fillet is cut into large pieces and rubbed with a mixture of salt and sugar. There should not be a lot of salt on the fish. The garlic cloves are crushed into smaller fragments and stuffed with chum salmon meat. After that, the chum salmon fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After that, the fillet is poured over olive oil. A plate is taken smaller than a dish (pan) and the fish is covered, after which a load consisting of 3 liter jar with water. The result is a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After that, the plate with the load is removed, and the fish is covered regular lid and set in a cold place for another 60 minutes. After this time, the product is served to the table.

Another very interesting way cooking delicious fish.

What does that require:

• fish (chum) - 1 kg;
• clean water - 1 l;
• coarse salt - 2 tbsp. l;
• sugar - 1.5 tbsp. l;
• parsley and dill - 1 bunch;
• 2 pcs. bay leaves;
• 5 peas allspice;
• dry cumin - 1/2 tsp;
• half a lemon

Salting technology:

Pour 1 liter of water into a saucepan and bring to a boil. All seasonings and spices are poured into boiling water. Once the brine boils, turn off the heat and allow it to cool to room temperature. Pieces of fish are placed in a prepared (glass) container and chopped greens (parsley and dill) are sprinkled on top. Pour the brine over the fish and place lemon rings on top. Then, the fish in the marinade is cleaned in a cool place for one hour. After one hour, lemon slices are removed from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be served to the table.

This method is extremely simple and does not require special ingredients.

For this salting technology you will need:

• fish carcass;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar.

Cut and gut the fish, then rinse thoroughly. Cut the fish along the ridge into two parts. Each part should be rubbed with a mixture of sugar and coarse salt. Put the two halves of the fish in a bowl and cover with a dry towel. The fish is laid so that the skin is on the bottom and on top of the fish. After that, the chum salmon is placed in the refrigerator for three days. Before serving the fish, it is cleaned of excess salt and sugar and cut into even pieces.

This recipe is different unique composition, which allows you to get a product with excellent taste characteristics.

For this you need to prepare:

• 1 kg of red fish (chum salmon);
• 1 lemon or 1 tbsp. a spoonful of vinegar;
• 2 tbsp. spoons of coarse rock salt;
• 2 tbsp. spoons of sugar;
• garlic 2 cloves;
• onion 3 pcs;
• 0.5 cups of water;
• horseradish (root) - 30 g;
• olive oil - 2 tbsp. spoons.

How to cook

Chum salmon is cleaned, with the removal of the head, tail and fins, after which it is cut into identical pieces, 1.5-2 cm thick. A pan or jar is taken, where pieces of fish are folded. In a separate container, water and the rest of the ingredients of the recipe are mixed. Onion cut into rings, and garlic into large fragments. Horseradish is ground on a grater. The result is a mixture with which the fish is poured. On top of the marinade, juice of 0.5 parts of a lemon is squeezed out or vinegar is poured. The product filled with marinade is placed in the refrigerator for a couple of days. After this time, the fish can be consumed.

• For better separation of the fillet from the bones, the fish is cut from the ridge.
• If the fish is too salty, then this is not a problem. It can be placed in water for a couple of hours, then dried.
• It is better not to report spices than to shift. Otherwise, the natural taste of fish (chum) will be lost.

As you can see, the process of self-salting fish is not difficult and is available to any housewife who wants it.

Keta is a relatively inexpensive red fish. It is best to eat this fish salted. If you are tired of buying this delicacy in the store, learn how to pickle ketu at home. In fact, it is much easier than it might seem at first glance.

How to pickle ketu to make a delicious snack

Ingredients

Allspice 5 peas Bay leaf 1 piece(s) Lemon 1 piece(s) Salt 60 grams Sugar 40 grams Keta 1 kg

• Servings: 10
• Preparation time: 30 minutes
• Cooking time: 30 minutes

How to make ketu at home quickly and tasty

Surprisingly, this recipe will allow you to marinate fish in just half an hour! With it, you can quickly prepare a snack for suddenly arriving guests.

Cooking technology:

1. Clean the fillet from bones and skins. Cut it into slices no more than 0.5 cm thick. To cut the fish neatly, it must be slightly frozen. Use a sharp, wide-bladed knife for this process.
2. Mix salt with sugar. Roll the pieces of chum salmon in this mixture.
3. Squeeze juice from half a lemon. Give them ketu.
4. Arrange allspice and bay leaf on top.
5. Leave the snack for half an hour to marinate.

If you bought frozen salmon, defrost it gradually. It is best to simply put the fish in cool water until completely thawed. Defrosting in hot water or even more so in the microwave will simply destroy the taste of the fish.

How to make salted salmon in brine

In this multi-component brine, the appetizer is especially aromatic. To prepare a snack you will need:

• 1 kg of fish;
• 1 liter of water;
• 30 g granulated sugar;
• 50 g of dill and parsley;
• 50 g of salt, preferably coarse;
• 2 bay leaves;
• 5 peas of allspice;
• 3 g dry thyme;
• half a lemon.

Step by step recipe:

1. Separate the ketu into fillets, wash it thoroughly and dry it with paper towels.
2. Boil water in a saucepan. Put in it salt and sugar, thyme, laurel, pepper. Remove the saucepan from the heat and cool its contents to 30°C. Use a kitchen thermometer for this.
3. Place the fish fillet in a deep bowl. Finely chop parsley and dill, sprinkle with salmon herbs.
4. Cut half a lemon into half rings. Lay it on top of the greens.
5. Fill the container with brine, cover with a lid and refrigerate.
6. Remove the lemon after 1 hour. Leave the fish to marinate in the refrigerator for another 12 hours.

You can pickle a whole fish and fillet it before serving. In this case, it should marinate longer.

In any recipe, adjust the amount of spices and salt yourself. You can make the fish more or less salty. You can just enjoy its pure taste or decorate it big amount variety of spices.

It is hard to imagine a festively set table without salted red fish.

A good hostess will always prefer to salt the fish on her own, rather than offering a store-bought option.

The choice of chum salmon for self-salting - perfect solution. This is a budget and taste result will be exquisite: delicate and spicy.

There are many recipes for salting this chum salmon fish, and they are completely different. AND taste sensation from it each time remains individual, unique.

In order to get the desired result, you need to use a few tips given in this article.

Salting fish such as chum salmon correctly and tasty is quite a feasible task for a completely inexperienced person who is just starting to learn the basics of culinary art:

• If the acquired chum salmon turned out to be the freshest, then after salting it will remain juicy and tender;
• Having purchased chum salmon in a frozen state (its cost is several times lower than fresh), you need to be able to defrost it correctly. It is strictly forbidden when defrosting fish, sudden changes in temperature regime using warm water or a microwave by placing fish in it. The fish will defrost quickly, but the quality of the dish prepared from it will be irreparably damaged;
• The salmon should be defrosted slowly, using a hatch and placing it along with the fish on the bottom shelf of the refrigerator;
• The taste of the prepared snack directly depends on the quality of the fish used. When buying a fish, you should make sure that its color is uniform, the fins do not have a black tint in color, there is no thick ice crust on the carcass, and its smell does not give off a “smell”;
• IN home salting you should buy ketu in a carcass:
• • it is budget;
  • a fillet purchased in a store never turns out to be as juicy and tender as it is cooked independently from a whole carcass;
  • having acquired an uncut chum salmon carcass, there is always a chance to find caviar in it (almost 300 g). It can also be salted with your own hands along with chum salmon;
• Before carving a frozen salmon fillet, you should not defrost it to the full end. In this case, it will be easier and easier to cut ketu;
• Cut the belly of the fish should be carefully carefully opening and washing it. It may contain caviar. It should be salted along with the fish;
• fish skin from boneless fillet should not be separated. It will help the cooked steak “keep its shape” during salting. The skin from the cooked salmon steak must be separated immediately before preparing the appetizer for serving.

Salting the chum salmon fillet on the skin with freshly prepared brine

Product set:

• Chum salmon fillet boneless, but on the skin - 700 g;
• Water (with gas, mineral) - 1.2 l;
• Finely ground salt - 50 g;
• Sugar sand - 25 g;
• Fresh dill with parsley - 30 g of each type;
• Lavrushka in leaflets - 3 pcs;
• Allspice peas - 5 pcs;
• Thyme powder - 5 g;
• Fresh lemon - 1 pc.

Cooking step by step:

• Boneless salmon, fillet on the skin, wash and dry paper napkins(towel);
• Boil water. After letting it boil for a couple of minutes, put salt with sugar, parsley, thyme and allspice peas into it;
• Mix the brine. Leave it to cool (up to 30 degrees, no more);
• Chop dill greens and green leaves from parsley;
• Transfer the fish fillet to the prepared wide bowl;
• Fill the chum salmon fillet with chopped herbs;
• Wash the lemon, and without peeling off the peel, cut into thin, almost transparent, semicircles. Lay them on top of the fish, ignoring the greens;
• Pour the fish in a bowl with warm saline and close with a lid or plate (film). Put in the refrigerator for a couple of hours;
• Now it's time to remove the lemon from the chum salmon;
• Put the fish in the refrigerator again (for another 12 hours). It is completely salted and can be eaten immediately.

Ambassador of chum salmon in a dry way

Required products:

• Keta (carcass) - from 1.5 kg;
• Coarsely ground salt - 50 g;
• Sugar - in the sand white variety- 25 g.

Step by step preparation:

• Clean from the insides, rinse the salmon and dry it. Remove all the bones from it, dividing the fillet into two layers;
• Combine salt and sugar. Grate both layers of chum salmon with the resulting mixture;
• Fold both prepared layers fish fillet pulp one on top of the other;
• Wrap the salmon in several layers of gauze or a clean cotton towel. Transfer to a bowl and cover with foil or special paper;
• Remove the bowl of fish in the refrigerator for 4 days;
• You can serve ready-made salmon to the table, after shaking off unabsorbed salt from the fish and cutting it into thin steaks.

Chum salmon, salted according to the salmon method, with the addition of vodka

Grocery set:

• Fresh fish - chum salmon - 1kg;
• Coarse salt - 30 g;
• White sugar in sand - 20 g;
• Vodka - 50 g;
• Dried dill powder - 20 g.

Step by step cooking sequence:

• Wash fresh salmon, gut it, separate it from all bones and head, remove the skin and cut it into fillets;
• Prepare a mixture of dried dill powder with salt and granulated sugar;
• Add vodka to the spice mixture and stir. The result should be a mushy mass;
• Plentifully smear the chum salmon with this "gruel", spending it all;
• Transfer the prepared fillet to a plate, covering it with a film;
• Rearrange the plate with the fillet on the shelf in the refrigerator for 72 hours;
• Here you can eat it. The taste of chum salmon is gentle “melting in the mouth”.

Keta in salting in a quick way

Need products:

• Boneless and skinless salmon fillet (previously fresh frozen) - 750 g;
• Coarsely ground salt - 60 g;
• Sugar in sand, white - 40 g;
• Ripe lemon, fresh - 150 g;
• Lavrushka in leaflets - 2 pcs;
• Allspice, peas - 5 pcs.

Salting procedure:

• Cut the fish into thin slices, no more than half a centimeter thick. For this purpose, you should use a wide knife with a sharp blade;
• In a bowl, mix white sugar with salt;
• Roll slices of chum salmon (alternately) in a sugar-salt mixture and put them in a container (jar or form), where the fish will be salted;
• Wash the lemons and cut in halves. Squeeze the juice from each half directly into the fish. Carefully and gently mix it by adding lavrushka with allspice peas;
• Cover the container with chum food film for an hour and leave it.

The fish is now ready to be eaten. People living in the North cook redfish in this way.

Freshly cooked salmon fillet salted with mustard seeds

Product composition:

• Keta in a carcass - from 1.2 kg to 1.4 kg;
• Mustard in dry seeds - 30 g;
• Spring water (mineral) without gas - 1 l;
• Lavrushka in leaflets - 2 pcs;
• Allspice peas - 6 pcs;
• Coarsely ground salt - 75 g;
• White sugar, in sand - 20 g.

Salting process:

• Rinse the fish, clean from bones and entrails so as to get a fillet on the skin;
• Cut the fillet into portioned pieces (steaks). Their thickness should not exceed 3 cm;
• Boil water in a small saucepan. Add sugar in the sand with salt to it and let the brine boil for 5-6 minutes;
• Put in the brine Lavrushka with allspice peas. Remove from fire, cool;
• In a warm (not cold) brine, add mustard seeds and mix it;
• Put the chum salmon steaks into the form (jar) prepared for salting the chum salmon and pour the freshly prepared brine (warm) over the fish;
• Remove the container with chum salmon in spicy brine on the shelf of the refrigerator for 4 hours.

Cooked salmon immediately after the specified time can be eaten. Taking the fish out of the brine, serve as an appetizer.

Keta cooked in a classic marinade

Grocery set:

• Chum salmon with a whole fish - from 1.2 kg to 1.6 kg;
• Fresh and ripe lemon (lime) - 150 g;
• Salt ordinary large - 85 g;
• White sugar in sand - 50 g;
• Large garlic cloves - 3 pcs;
• onion heads spicy variety- 250 g;
• Water - mineral (spring) bottled - 150 g;
• Root fresh horseradish- 50 g;
• refined vegetable species oil - 75 g.

Cooking step by step:

• Cleanse the salmon: carefully gut its insides, cut off the tail with the head and fins. The bones do not need to be pulled out of it. Wash the fish and cut it into steaks with a width of 3 cm. Rinse the fish again and dry it with paper towels;
• Peel the onion and cut into thin half-rings;
• Put the ketu in steaks in an enameled bowl or saucepan, alternating them with onion half rings;
• Horseradish clean and coarsely grate. Transfer it to a small bowl;
• Using a press or garlic crusher, grind the garlic cloves (already peeled) directly into the bowl where the grated horseradish is already located. Mix;
• Wash the lemon and cut in halves. Squeeze juice from the halves using a citrus juicer (you can use an electric one);
• Collect together in a separate bowl sand (sugar) with salt, juice from lemons, butter, horseradish and garlic;
• Pour freshly prepared spice mixture water. Mix;
• Pour the herring with fresh marinade;
• Cover the container with fish with a plate and put a load on top, for example, water in a jar;
• Remove the resulting "pyramid" in a cold place (cellar or refrigerator) for 2 days.

Such a fish turns out to be very piquant and unusual, but completely incredible taste. Absolutely everyone likes this ket.

This salmon salting recipe is suitable for cooking any sufficiently oily red fish. Not only chum salmon, but also salmon and coho salmon. But it’s better not to cook pink salmon this way - it may turn out to be a bit dry.

Salting chum salmon at home can be done in three ways.

• First, you can use the simplest pickling mixture - salt and sugar.
• Secondly, you can add a little dry zest of some citrus to salt and sugar. The most suitable is orange peel. However, the zest of a lemon, grapefruit or tangerine works great.

Why do you need to add zest to the pickling mixture? This helps to give the fish a fresh aroma and eliminate the fishy spirit that many people find unpleasant.

• Thirdly, you can salt the salmon or any other red fish using spices. Get a real spicy ambassador.

What ingredients will be needed?

It all depends on the pickling method you choose.

Regular salting

For 1 kg of fish fillet on the skin, you need to take 2 tablespoons of salt (not iodized) and 1 tablespoon of granulated sugar.

Salt with citrus

Everything is the same, only it will be necessary to add a little more dry citrus zest.

Spicy salting

To the indicated amount of salt and sugar, add ½ teaspoon ground coriander, one 1 teaspoon of mustard seeds, one teaspoon of dill seeds. You can also add 1-2 bay leaves, finely breaking them. You will get such a mixture for salting.

How to salt ketu at home. Cooking steps

Defrost the fish fillet. If possible, we do it slowly - in the interior of the refrigerator. Not at room temperature.

When the fish has melted, wash it, if necessary, clean and blot paper towel.

We spread the fillet in a glass or enameled container. And sprinkle on both sides with a mixture for salting. We sprinkle it, and do not rub salt into the pulp.

If we use citrus zest for flavoring, then we put a few small pieces on the fish and under it.

If we are preparing spicy salted salmon, then we also fill the fillet with a mixture of salt, sugar and spices.

In total, the chum salmon will be salted with us for 24 hours.

Lay it skin down first. Turn over after 12 hours. Then after 12 hours we turn over again, etc.

We do not carry out any other manipulations with fish. We just flip everything.

Two days later slightly salted chum salmon ready.

Separate the pulp from the skin.

Mode in small pieces. And we eat with pleasure.

By the way, before you start salting the fish yourself, it’s not a bad idea to look at how real professionals do it.

How healthy is keta salted at home?

After all, it contains salt, sugar and fats. Is it possible to get fat from her?

No you can not. And yes, it's useful.

1. You should not be afraid of the presence of salt in the dish, because if anything and. We have salted fish. And, therefore, about any overconsumption salt is out of the question.
2. As for sugar, it is included in the flesh of the fish in such an insignificant amount that there is also no negative impact unable to apply to the body.
3. And last but not least, fats. In red sea ​​fish contains a lot of omega-3 fatty acids. And it is the presence of these compounds that explains the benefits this product. Especially if the fish is wild. Since in farm options, omega 3 acids are much less.

You won't be able to gain weight from omega-3 fatty acids. Because they are losing weight. To cause any other harm to health with these fatty compounds, too, will not succeed.

Homemade salting of chum salmon has several advantages over a mass store product.

The main thing is that you can cook the fish to your taste, and not “finish” the purchased one by soaking it in milk or flavoring it with spices. An added bonus: the delicacy will be much cheaper.

And also - salting fish is an interesting and creative process, like any other. new step along the culinary path.

If you decide to try your hand at such cooking for the first time, you are welcome to our page. Here we will tell you in detail how to pickle ketu at home.

Fresh or frozen?

Keta is a rather large fish. Buying a fresh one-meter copy of a kilo for ten or twelve is a common thing for the Far East. But in other regions of the country, the catch of the Pacific fishermen is sent to freezers refrigerators.

As a rule, chum salmon enters the trade in the form of large steaks or fillets. This is convenient: whole fish carcasses are salted for about a week, and steaks and fillets - just a few hours.

You need to defrost delicate keto meat without haste and fuss. No warm water or, God forbid, a hot oven!

The fish should be placed in a suitably sized vessel and sent to the refrigerator or cellar. In about a day, the meat will defrost.

Frozen red fish can also be cut with a sharp knife. Then salt, put under the load. Ready in a couple of hours.

What is the salt?

In this case, the meaning of the question that worries beginners has not only a figurative, but also the most direct meaning.

The essence of the art of cooking salted fish is precisely to measure correct amount salt.

We will not delve into complex factory technologies, the ratio of salt to the mass of the product and the volume of water in the brine.

The recipe proposed here is designed to meet all the requirements for a quality product.

Use rock salt only with large crystals, without additives. But if you want to feel the taste of the ocean, stock up on coarse sea salt.

Follow the given order of actions, and you will succeed.

If you “miss” a little and the fish turns out to be a little oversalted, it doesn’t matter. "Peresalt" can be soaked for several hours in cool water. In the next salting, consider the mistake made.

Recipe number 1. Dry salting with lemon

You will need:

• kilo fillet (on the skin);
• two tablespoons of salt;
• one tablespoon of sugar;
• five to six peas of allspice (grind);
• two bay leaves;
• a few slices of lemon.

Prepare the dry mixture: in a bowl, mix pepper, salt and sugar.

Rub the fish with the mixture. Place the first layer of fillets in the container skin side down. Lay out bay leaves lemon slices. Lay the second layer skin side up. We close the container, wrap it with a film for tightness, and send it to the cold.

Readiness - in 6-8 hours.

Recipe number 2. Salting in oil with mustard

• kilo fillet (without skin);
• two tablespoons of salt;
• one tablespoon of sugar;
• one tablespoon of lemon juice;
• one teaspoon of black ground pepper;
• a glass of salad sunflower oil(unrefined);
• one tablespoon of dry mustard.

Preparing dry pepper mix mustard powder, salt, sugar.

Rub the fish with the mixture. Watering lemon juice. Lay out in layers in a deep container. Fill with oil. Close, shake. We send it to the refrigerator.

Readiness - in 10-12 hours.