You will need
- 300 g bruchac salmon (how many there are;
- 2 tablespoons coarse salt;
- 1 tablespoon of sugar;
- 2 Bay leaves;
- the mixture of peppers (white
- half of 1 lemon (optional).
If after butchering salmon you still have bellies, loosen them with a sharp knife from the fins, rough and dense fibers. Cover with cold water and let stand for 30 minutes in a cool place to remove excess protein.
Each piece of the abdomen separate the skin from the pulp. Just slide a sharp thin knife from the narrow end to the wide. As a rule, after soaking the skin comes away easily. Rinse the bellies under the water very carefully. After washing thoroughly dry them with paper towel.
Cut the bellies into serving pieces. You can leave the pieces of fish and big enough, but easier when salted fish you can get and immediately consumed.
Prepare a bowl for pickling. This can be a plastic container or a regular Bank. With the container to work, but the fish in it will be stored for shorter periods. Though, most likely, to store not have to. The fish will want to eat immediately and the entire.
The mixture for salting cook sugar, coarse salt, mixture of peppers and Bay leaf. The Bay leaf must crumble. Mix well. Pour the mixture in a flat saucer.
Dip each slice on one side (where the skin is denser). Don't be afraid to oversalt the fish, it will take the right amount, but don't overdo it. Put in a container of dense rows.
If you want to give the bellies a light, tangy taste, squeeze in a container with Packed bellies the juice of half a lemon. It's easy to squeeze it, thinking of the flesh fork. Create a press and cover the top with a lid or package. The capacity put in the refrigerator for 24 hours.
In the morning you can already eat salted delicious and healthy bellies. Before applying clean the surface with pieces of Bay leaf and spice. By themselves, the abdomens enough nutrients, extra fat not need to eat them with fresh bread or boiled potatoes, asparagus.
For fish brining is better to use sea salt.