Home pickling fish
Most of us like salty fish. However, we buy it ready to eat, but not crude prefabricated. This is not only expencive, and so the chance to buy the fish already "tainted". But many do not how to do it themselves because of inability or lack of knowledge, although their own home pickling of fish – it's easy, and all the waiting will take three days. It all depends on the weight of the fish, the smaller it is, the faster salted. Consider the rate of about 0.5 kg of weight takes a day. Can't go wrong.
So, the fish for home pickling. Take any, but juicy and not dry
If You got whole fish, head or tail, cut them. It will be salted faster and we don't need it in salted fish. Get fish. If it is frozen, you need to be completely thawed, removштп the skin or to clean the scales, as it is a waste of time.
In a bowl mix more major salt (the fish "take" as long as she needs) with black pepper, coriander and Bay leaf.
The leaves are finely break up and mix with other spices
Rub with the mixture into the fish from the outside, and especially inside, and just leave on the table without removing it in the refrigerator or other cool place
In a day the fish will produce a lot of moisture, so a bowl for pickling choose with high margins. Do not drain it, and just flip the fish over and let it continues salting.
After it was completely salty, drain the separated water can wash residues from pepper and coriander (the taste is still absorbed), and store in the refrigerator for a few hours . After this ridge and the skin comes off very easily. Our home salting fish is completed.
After that, a thin slice of baguette spread with butter, cut thinly salted fish, a slice of boiled egg, thin plastic, salted cucumber and... Bon appetit.
To know more about How to pickle red fish.