How to choose the right fish for salting

If you compare the price of salted salmon that sold in fresh form, together with the head and tail will be that much more profitable to buy fresh fish andsalt it at home. This method of cooking, as salting, does not involve any heat treatment, and this means that you can really enjoy the great taste of fresh salmon only in the case when she is of impeccable quality. The slightest violation of storage technology will affect the taste of the final product – the fish will appear unpleasant smell and taste of fish oil.

Since salmon is in most cases supplied in the shops of Norway, it is clear that transporterowych her frozen in special machines-refrigerators. The shop also needs to have special equipment for storage of frozen fish. Subject to all rules and conditions salmon do not lose their taste and nutritional qualities, and when a single food is thawed it will not differ from the fresh product.

Buying fish in the store, check its quality. Externally, its carcass must be intact, undeformed, all the flakes should be in place. Press down your finger on the carcass – notch must immediately disappear when you remove your hand. Fish should have a dense structure, not to fall off the bones. Smell the carcass – fresh salmon smells like cucumber and nothing else.
A small portion of salted fish that will be eaten in the first couple of weeks can be cut into small pieces, put in glass jars, tamping and pour on top some olive oil.

How to store salted salmon

Since only one fish can weigh 3-4 pounds, once you salt it, the question arises about the storage of this delicious product. Naturally, you want to in the process of storage has not changed her taste and don't lose flavor. You can not worry for the safety of salted salmon, it is stored frozen. But before you put it in the freezer compartment, the pieces are a little better dry. Every piece of not washing, along with the salt and spices, wrap a clean linen cloth, over which you can wrap with paper kitchen towel. Fold the pieces on a tray and leave for 1 day to stand in the refrigerator, covering them with cling film.
Defrosted salted fish in advance, during the day, put it on the bottom shelf of the refrigerator.

When the fabric and napkins will absorb all the excess liquid, remove them and wrap each piece in cling film, trying to make it as tight as possible to the package had no air. Fold the pieces in a large plastic bag or raspakujte in several. Put them in the freezer and pull out one at a time as needed.