How to properly salt red fish: the chef named two essential ingredients. Exclusive

It is known that fish was salted as far back as ancient Greece. The first mention of this method of harvesting in Ukraine dates back to the fifth century BC. Back then, Herodotus wrote about Scythia on the Borysfen River (modern Dnipro - ed.). Sturgeons were caught there for pickling, but the technology has changed since then. And instead of the Dnipro sturgeon, Ukrainians most often pickle red fish.

Alex Yakutov, an expert of the reality TV show "On Knives" (New Channel), exclusively for FoodOboz told how to salt fish to make it delicious.

The classic way

Classically, fish is always salted in salt and sugar. In a one-to-one ratio. Or two-thirds of salt to one-third of sugar. If you take the first option, the fish will turn out to be a bit sweet," says Yakutov.

Exclusive recipe

Ingredients:

• Red fish - fillet of 1 large carcass
• Salt - 2 cups

• Sugar - 1 cup
• Zest of one lemon

• Dill - a bunch
• Black peppercorns - 1 tbsp.

• Star anise - 1 star

Method of preparation:

1. Take a blender, and add salt, sugar, lemon zest, dill, pepper, and star anise. Blend until smooth.

2. Remove the skin from the fish.

3. Spread an even layer of salt and spices on the bottom of the container. Put the fish on it. Rub the top with the mixture as well.

4. Put it in the refrigerator. If you like salted fish, you can eat it after 5-6 hours. For a stronger effect, leave it in the mixture overnight.

5. When the fish is salted, rinse under running water. Dry it with a paper towel. Salted fish can be stored in the refrigerator for 5-7 days.