Salted Pink Salmon Sakhlin Style
⏳ Time
15 minutes + 16 days
🥕 Ingredients
3
🍽️ Servings
12
Description
Salted Pink Salmon Sakhlin Style
Ingredients
- Hot smoked pink salmon - 4 lbs
- Salt - 2.1 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the salmon into fillets, remove all bones, and leave the skin on. The skeleton and head of the fish can be saved for broth.
Step 3
Generously salt each fillet on the flesh side to create an even white layer of salt.
Step 4
Also, on the flesh side, add ground black pepper to taste.
Step 5
Transfer the fish to a basin, place a clean board on top, and then a jar of water. Leave the fish under pressure at room temperature for one day.
Step 6
After one day, wrap the fish in parchment and place it in the freezer for 2 weeks.
Step 7
After 2 weeks, the fish can be thawed in the refrigerator for one day.
Step 8
Serve the salted pink salmon, slicing it into thin pieces.
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