You will need
- A piece of fresh salmon – 0.5 kg,
- Black pepper freshly ground,
- Coarse salt,
If the fish is frozen, defrost it on the bottom shelf of the refrigerator. Rinse the fish, dry on a piece of paper towel or napkins. The inner side of the cut along the ridge from both sides and remove it, cut away the ribs, gently separating them from the meat with the tip of a sharp knife.
Salmon fillets place skin down on a cutting Board. Take 2 level tablespoons of salt and one tablespoon of sugar, mix them with a teaspoon of black pepper with the mixture and RUB the meat and skin of the fish. Piece fold in half and tightly wrap a piece of clean cotton cloth or gauze.
Wrapped in cloth salmon fillet put on a plate, cover or other deep plate, and put it in the fridge. Two days later the fish is ready.
When you purchase fish please note that the fish was fresh and properly stored in the shop. Fresh salmon smells like cucumber, it should not be that "fish" smell. Meat should be thick and quickly back into shape when pressed with your finger. The ribs and bones of the backbone should fit snugly to the meat.