Соленая Горбуша в Домашних Условиях. Сухой Посол. Простой Рецепт.

Hello everyone! Today we will cook salted pink salmon at home. A proven recipe. Adequate proportion of salt and sugar, as well as salting time. Prepare this recipe, I'm sure you will like it! Pink salmon fillet (boneless) 500 g Coarse salt 15 g Sugar 5 g • Mix salt and sugar. • Pour 1 tsp on the bottom of the mold. curing mixture. • Put the fillets in the mold, skin side down. • Pour the remaining curing mixture evenly on the fish, on the back (thick places) more, on the tail and smaller ribs (these are thin places). • Cover with cling film / lid and refrigerate for 10-20 hours. Do you like lightly salted? After 10 hours, you can try. Love saltier - leave for 20 hours. • I kept the fish for 15 hours, the ambassador turned out to be just perfect, in moderation. • Dry the fish with a paper towel and you can eat it))) Enjoy your meal!