You will need
    • For salted Pollock with red pepper:
    • 5 kg of Pollock;
    • 250 g of salt
    • 200 g red pepper;
    • 100 grams of garlic;
    • oak leaves.
    • For Pollock
    • saline in Finnish:
    • Pollock small carcasses;
    • rock salt;
    • salt;
    • sugar;
    • ground white pepper;
    • a bunch of dill.
    • For Pollock in Korean:
    • 2 kg of Pollock;
    • 1 kg radish;
    • 200 g of millet;
    • 100 g red pepper;
    • 200 g of green onions;
    • 50 grams of garlic;
    • 10 g ginger;
    • 180 g of salt.
Pollock salted with red paramacharya, wash fish, place in a deep dish, RUB with salt, cover, and hold on a day in the fridge. Cut off the head, separate the flesh from the bones, press the brine. Slice the flesh of the Pollock is a medium-large chunks, sprinkle with salt, crushed red pepper, crush the garlic, grate it over the fish.
Wash over the dishes for pickles with boiling water several times. Pour over boiling water, oak leaves and rinse in cold water, dry. Put the pieces of Pollack in the prepared dish, cover oak leaves (if you have them), put on top of the Board, put the oppression and leave in the refrigerator for 10-14 days.
Pollock -Pollock fiskeville very carefully, cut the head, tail, gut, but do not remove the scales. Dry the fish using paper napkins, make a cut from the abdomen, remove the spinal bone. Leave cut the skin connecting the two halves of the fish.
Take enameled saucepan with a capacity of 10 liters. Chop the dill, mix with table salt, sugar, ground white pepper. Pour in a pot of rock salt (sodium chloride will not work), put on salt respektovani fish scales down, sprinkle with dill mixture, place the second cut the fish scales down and repeat until you run out of fish (scales, never in contact with the meat).
Put the last layer of fish a wooden Board, put on Board a small bends to keep pressure on the fish, but do not squeeze out her juices. Remove to the cellar or in the fridge for 10-15 days (the larger the carcass, the longer they need to add salt).
Pollock in Korean Clean, wash the fish, RUB with salt, soak 2-3 days in the fridge, wash and dry. Remove the Chine bone, cut the fillet in slices of 2 cm width.
Shred the carrots, cook for a few millet, cool, slice green onions, chop the garlic and ginger. Mix fillet of Pollock with carrots, peppers, onions, garlic, ginger and millet. Put the mixture in a glass or enamel bowl, close the lid and let stand 2-3 days at room temperature.