Lightly salted whitefish

Lightly salted whitefish

Category: Fish dishes

Ingredients
Fresh whitefish	1, or better 5

Cooking method

• Thanks for the product to Comfort-Maximum (for the technique) and Maria (Masinen) for inspiration. And thank all the readers
• We take fresh fish Whitefish, preferably large, 500 grams or more.
• Since salt is not very convenient every day, it is better to salt 5-6 fish at once.
• I used 1 tbsp salt for salting. l.
• Provencal herbs for 1 fish, 1 tsp.
• Thyme also 1 tsp.
• Mix for fish (in my case, bought in the closest friendly country - Finland))))
• You also need to put a sprig of Rosemary in a vacuum bag on each side. Alas, I did not have it in the nearby market, alas (((
• Photo
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• It turns out such a beauty, really
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• The meat is delicious, you can't convey it, try it.
• How do you like it?
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And I'm going to take this whitefish. I want very salted whitefish

[Oleg]

OlegHow long was the fish in the bag?

[Oleg]

Olegthanks for mentioning me

And the fish, of course, no words

Now we need to look for Shiga to make such a gorgeous fish!

Yes, write the time so that you know how much to hold)
And yet, the recipe was made in the wrong section, but it's not scary, I asked the Chief to transfer it where necessary)

[just before use]

I kept it in the refrigerator for a day, it seemed a little, I put one teaspoon of salt. You could hold it for 2 days or more. Only I always out of habit after salting (just before use - this is important) I wash the product from salt, whether it is freshly salted lard for 3 days, or coho salmon or salmon. Just don't forget Rosemary. I didn't have it

The fish looks beautiful, I think the taste is excellent.

The fish looks beautiful, I think the taste is excellent.

If someone likes sushi, then it tastes much better

In St. Petersburg whitefish, mainly autumn fish, I buy and salt almost every autumn, I still salt it with the usual salmon salting (salt + sugar), you will have to try your method. In general, whitefish is a very tender and tasty fish, and it is good to bake it in foil.

[Samopal]

Samopal, Oleg, thanks for the recipe!
I love lightly salted whitefish.

If someone likes sushi, then it tastes much better

Exactly! And goraaaaaaazdo tastes better than salted salmon and trout.
I bookmarked the recipe, I will definitely try your version.

Thank you! I have a technical question. Are we putting greens in a bag? Salt the fish on all sides and put it in a bag with herbs?

[Igch]

Igch, With herbs (only fragrant, spicy, and not from the supermarket) we fill the abdomen, and sprinkle with salt and seasonings, yes, from all sides and the abdomen. Put 1 sprig of rosemary outside. I will post a photo with rosemary later, there is no (photo) at hand ...

Re-cooked whitefish today. I bought three pieces, I really liked it. Changed the technology a little. Evacuated in a container from Status. A cool thing is Status containers. They hold the vacuum firmly, and are convenient in themselves as a container. See photo


I put it in a container (I didn't take a picture of the lid, I confess.

I kept it in the refrigerator for 24 hours

Added water and again to the refrigerator for a day

Cut into fillets, put in a regular container, filled with refined oil and in the refrigerator

They did not lie in the refrigerators for long, ate in a day

The container itself is in operation (already with lightly salted cucumbers)

(In the background is a new toy brought from Moscow - a slow cooker)