Salty catfish

If you have frozen fish, defrost it by half. Or, if fresh, half freeze. The meat of the coho is very tender and this measure is necessary in order to cut the fish more accurately.

Cut the fish across into pieces about 3-4 cm thick. Set aside the head and tail part. Cut the remaining pieces into fillets, remove the abdominal part and fins, also put them aside - these parts will not be needed in salting.

Combine all the spices, salt and sugar and mix thoroughly.

In a salting dish, spread a layer of the salting mixture along the bottom. Lay out the first layer of fish, sprinkle a layer of mixture on top, put another layer of fish, then salt. Until you lay all the fish. Cover with the remaining mixture as tightly as possible. Fish can also be salted in one layer using the same technology - first, a layer of salting mixture is placed on the bottom, fish pieces are tighter to each other on top and salt is poured on top.

Cover the coho with cling film and salt for a day in the refrigerator.

After a day of salting, rinse the fish from the salting mixture and dry it from excess moisture with a towel. Let the fish dry in the open for two hours.

Serve the fish, cut into thin slices, on a platter or on sandwiches.

Bon appetit!