Sea salt is not the best choice - how to prepare the perfect pickled salmon

Fish don't of the is not difficult, as long as you keep in mind a few other rules. MOSTPHOTOS

a Delicious pickled fish tastes like christmas dinner in a fish delicacy of the company. Thick sea salmon fillet, I don't of the last two days, thinner fillets, such as trout and whitefish, graavautuvat day. Fish don't of christmas for a start, therefore, be topical.

don't starts sugar.

- meat to the side sprinkled with fine sugar so that the sugar disappears in a few seconds, instruct the fishing store E. Eriksson fishmonger Juha Lindberg from the Old market hall.

Sugar, after applying fillet salted. Lindberg recommends the use of graavauksessa mountain of salt.

rock salt is dispersed faster and more evenly over the fish.

Salting should do both side of the fillet. Leather side put the salt help you to salt the fish evenly and prevents the growth of bacteria. The leather side of the salt can also safely put more, when the meat side is to be more careful. Too salty fish is no longer able to save.

Salt is applied to the fillet on top of a flat layer of fillet of different thickness into consideration; the thinner the tail and the belly-side I should put salt more lightly than the thick back.

the Salt should be spread evenly so that it does not ice fish on top of the mound. The right balance is found through practice. Salt will easily put too little, but then the leather side of the put in salt to help the fish suolaantua.

don't ever don't trade paper scroll

salting after the fish is transferred into the refrigerator, but not in the paper, but in a separate container.

- If the fish I wrap with it to buy the paper, have a fridge the next day full of fish left over liquid, Lindberg warned.

spices added to the fish only graavauksen after. Lindberg recommends seasoning fish, for example, with dill and lemon.

- When the pickled fish is ready, shred it on top of a layer of fresh dill and season to taste with addition of lemon zest. When the fish is cut into thin slices, dill formed a slice of delicious and fresh spice on the edges.

Also roseepippurit are excellent pickled fish spice. Whole, however, they are not worth using.

- Roseepippurit should put mortteliin and sift it in the mixture of just the shell you use. The black interior is very bitter. Whole peppercorns can be used as decoration, Lindberg, instruct.

the WIND LINDGREN tuuli.lindgren@iltalehti.fi

the Thing is published the last time in December 2017.