Sakhalin style salted pink salmon
12 servings
15 minutes
Salted pink salmon in the Sakhalin style is a traditional recipe of Russian cuisine rooted in the Far East. The fish, soaked in salt and pepper, acquires a rich flavor that delicately balances between the tenderness of the meat and bright saltiness. The method of salting under pressure followed by maturation in the freezer gives it a special density and velvety texture. This dish is perfect for festive gatherings or cozy family dinners, highlighting the natural taste of the fish. It is served in thin slices that can be complemented with fresh bread, butter, or lemon slices. Salted pink salmon in Sakhalin style is not just an appetizer but a tribute to maritime traditions and the art of simple yet exquisite cuisine.
1
Prepare all the ingredients.
2
Fillet the pink salmon, remove all bones, and leave the skin on. The skeleton and head of the fish can be saved for broth.
- Pink salmon: 2 kg
3
Each fillet should be generously salted on the side of the cleaned meat to form an even white layer of salt.
- Salt: 60 g
4
There, on the meat side, add pepper to taste.
- Ground black pepper: to taste
5
Place the fish in a basin, put a clean board on top, and then a jar of water. Leave the fish under pressure at room temperature for a day.
6
The next day, wrap the fish in parchment and put it in the freezer for 2 weeks.
7
After 2 weeks, fish can be thawed in the refrigerator within 24 hours.
8
Serve salted pink salmon, sliced into thin pieces.