Lightly salted pink salmon - A step-by-step recipe for salting

Sandwiches with red fish were always served at the festive table in Soviet times. Now this simple appetizer often appears on our table just as a pleasant addition to dinner. Fish for such sandwiches should be slightly salted with a gentle pleasant taste. My husband always salt red fish himself, not trusting this process to anyone. Today I want to share a recipe for a delicious, slightly salted red fish with you.
For salting, any red fish is suitable - trout, salmon, pink salmon, chum salmon. In our recipe, my husband will salt pink salmon. So let's get started.

We will need:

• pink salmon or any other red fish - 1.5 kg;
• salt (coarse grinding) - 4-5 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• ground black pepper - 2 teaspoons;
• bay leaf - 1 pack.

If you have all the ingredients in stock, you can start pickling.

Step-by-step preparation of slightly salted pink salmon:

1. Pink salmon (or other red fish) must be cleaned of the entrails and scales, after which the fish should be thoroughly washed with cold water.
2. Red fish cut lengthwise into equal pieces, 4-5 cm wide.
3. Pieces of fish should be cleaned of bones. To do this, cut a piece on top and cut to the ridge of the fish. We divide the piece into two halves and pull out the main skeleton, not forgetting to “choose the remaining bones. We should have even strips of fillet.
4. We take a container with high sides, better enameled. At the bottom of the cup lay a layer of fish fillet. Sprinkle with salt on top. The husband makes this a large spoon with "sowing" movements. On one layer takes about 1-2 teaspoons.
5. On top of a layer of fish pour a little sugar. Each layer takes about 1-2 pinches of granulated sugar. The husband does this "by eye" sprinkling fish with sugar from a tablespoon.
6. After salt and sugar, add pepper to the fish. If you use pepper peas, then 1-2 peas are needed for each layer. We like ground pepper more, so the husband just sprinkles them a layer of fish. He does it sparingly, without fanaticism.
7. The finishing touch will be two bay leaves laid on top of the fish layer. Next, we lay the next layer of fish on top and repeat all previous operations with this layer. We do this until the filet ends.
8. After all the fillets are used, we cover our fish with a clean plate of such a size that it completely covers the entire top layer of fish.
9. Now, so that the fish is well salted, you need to put on the plate oppression. Any heavy item can be used. Many have a good cobblestone in their closet for these purposes. We are not so thrifty, therefore, as a yoke we put a two-liter jar in which water was poured. In this form, you need to put the fish in the refrigerator for salting out for 12 hours. If you like a more “cool” ambassador, pink salmon should be left in the refrigerator for 24 hours.
10. After 12 hours, we take the fish out of the refrigerator, remove the oppression and the plate from it. You need to take a small cup and pour about 0.5 cups of vegetable oil into it. Dip the fillet pieces on both sides in vegetable oil so that the surface of the piece is completely coated with oil. After processing, put the fillet in a container with a lid for storage. The remaining oil is poured on top of the fish. We close the container with a lid and put it in the refrigerator.
Sandwiches from this fish can be made immediately after it has stood under oppression for 12 hours. You can store fish of such an ambassador in the refrigerator for no more than a week. If we don’t eat fish in a week, I put the leftovers in the freezer. When we want sandwiches, we take out a piece of fillet, defrost and eat fish. After freezing, it does not lose its taste. Good appetite!