Lightly salted red fish
4 servings
60 minutes
Lightly salted red fish is a classic of Russian cuisine, rooted in ancient traditions of delicacy preparation. The tender, oily flesh infused with a harmony of salt, sugar, and aromatic spices reveals a rich flavor palette. This salting method preserves the fish's natural texture while lemon juice adds a light refreshing tang. The finished fish pairs perfectly with black bread, herbs, fresh vegetables and can even be served as an appetizer with strong drinks. Due to its simplicity in preparation and exceptional taste, lightly salted red fish remains a favorite dish at festive tables and everyday meals.
1
The process of salting red fish begins like this. The fish is washed, wiped with a towel until almost dry, and partially filleted. Fins, head, and tail are cut off. If you take a bit of the tail and body, it makes a great base for fish soup (zero waste!). You can also add the belly, which is usually very fatty and a delicacy for some. When cutting the fish along the spine with a sharp knife, it is opened into two symmetrical halves. The spine is removed, and efforts are made to take out as many ribs as possible. However, if you enjoy beer with fish, you can leave the ribs — there will be something to nibble on with a couple of pints.
- Trout: 1 piece
2
The resulting two half-fish are generously sprinkled with a brining mixture of the following composition. Coarse salt and sugar are taken in equal proportions (a slight bias towards salt is allowed), ground fragrant pepper and/or other spices are added. All this is mixed. I repeat, the proportions are arbitrary; the fish will take as much as needed, so there is no danger of over-salting. There is a risk of under-salting. For 1 kg of fish, about 3 tablespoons of salt, the same amount of sugar, and spices to taste are required.
- Coarse salt: to taste
- Sugar: to taste
- Spices: to taste
3
In a large dish, a little mixture is poured at the bottom, and one half of the fish is placed skin-side down. Then it is sprinkled with the salting mixture, drizzled with lemon juice or diluted citric acid, and a few bay leaves and optionally dill, parsley, or other fragrant herbs are added. Then the second half is placed on top, skin-side up, and also sprinkled with the mixture. The flesh of the second half should also be sprinkled with the mixture beforehand. That is, the fish is kind of reassembled, but with a layer of salting mixture and spices. The container is closed and placed in a cool place, but not in the freezer. For example, in the refrigerator.
4
The salting process lasts about 1-2 days - the larger the fish, the longer it takes. However, the product can be tasted the next day - it will still be very lightly salted and resemble sushi. After salting, the pieces of fish are removed from the brine (which the fish will provide in abundance), brushed off with a soft brush to remove any residue, and wiped with a napkin. The fish should not be rinsed!