Composition / ingredients
Cooking method
The preparation of salted grayling will begin with cutting. It is worth remembering that this is a very delicate fish and you need to clean it as carefully as possible so as not to damage it.
We clean the fish from the scales, gut it, rinse it thoroughly.
The fish will be salted with whole carcasses, but the gills must be cut out of the head. They filter out water and can give the fish a bitter or unpleasant smell when salting.
Lubricate the prepared carcasses with coarse salt. The abdomen is salted a little more abundantly, and the outside is smaller. Grayling, I repeat, is a very tender fish and it is important not to over-salt it.
We put the salted fish in a bowl in layers and additionally put the heads on top.
No oppression is required for salting grayling, it will be enough just to cover the bowl with a lid and put it in the refrigerator.
After 10-18 hours (depending on the size of the carcasses) the fish is ready.
We serve salted grayling with hot boiled potatoes or Borodino bread with butter.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Grayling - 88 kcal/100g
