Dry salting of fish for winter
Composition / ingredients
8
Servings:
Cooking method
Recipe for dry salting fish for winter.
To begin with, we prepare the fish – clean, trim the fins, remove the insides.
Then rub the fish with salt, without missing a single piece.
If you come across a large fish, then you need to make an incision along the ridge and put salt there.
We prepare a tightly packed small box.
We put the salted fish belly up in the box.
The stacked rows of fish are sprinkled with salt, pepper and bay leaf.
Salting should be done in a cold, dry room.
Most types of fish will be salted within about two weeks.
At the end of the term, the fish is taken out, washed and dried in suspension.
To begin with, we prepare the fish – clean, trim the fins, remove the insides.
Then rub the fish with salt, without missing a single piece.
If you come across a large fish, then you need to make an incision along the ridge and put salt there.
We prepare a tightly packed small box.
We put the salted fish belly up in the box.
The stacked rows of fish are sprinkled with salt, pepper and bay leaf.
Salting should be done in a cold, dry room.
Most types of fish will be salted within about two weeks.
At the end of the term, the fish is taken out, washed and dried in suspension.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
