How to safely salt fish for sushi at home: useful tips

Sushi has long been a familiar dish for many countries around the world. Usually, everyone goes to eat sushi in various places or orders delivery. That's because one of the most important ingredients for sushi is fish, which needs to be properly selected and salted, and it's not easy to do. Today, FoodOboz editorial team shares a selection of secrets for choosing and salting fish for real sushi at home.

How to choose the right fish for sushi

• Fresh fish for sushi should have bright red gills; after freezing, the color changes to gray with a slight reddish tint.
• The structure of fresh fish meat should be firm. If there is no elasticity, you are holding a fish that has already been frozen several times.
• The smell of each type of fish is different. But fresh fish for sushi has an unobtrusive smell. If the smell is too pungent, it is better not to buy such fish.
• The eyes of fresh fish should be slightly convex, with a transparent cornea.

Recipe for salting fish for sushi

Ingredients:

• Red fish - 1 kg
• Liquid honey - 1 tbsp
• Sea salt

Method of preparation:

1. Clean the fish, rinse it, and remove the bones. Put in a dish in which the fish will be salted.
2. Lubricate with honey.
3. Coat with plenty of salt.
4. Cover and refrigerate for 24-48 hours.