Cooking salted fish coho salmon

Red fish - a real delicacy that has unsurpassed taste. We suggest you to get acquainted with a simple variant of salting coho salmon. This recipe is considered universal, and can be used for both fresh and frozen fish.

1. We take 1 coho salmon fish, cut it and cut it into portions. Dab the fish fillet with a paper towel. At the bottom of a deep container, pour 4 tbsp. l coarse salt and put the fillet on it.
2. Sprinkle fish with 2 more tbsp. l salt.
3. We cover the dishes and send it to the refrigerator for 4 hours.
4. Cut the finished fillet into portions.

How to cut fish coho salmon

1. We wash the fish under cold running water and dry it with a paper towel. Separate the head and tail from the body.
2. With the help of scissors we cut the fins and clean the fish from the insides.
3. We make a small incision from the back of the fish and pull out the ridge with adjacent bones. Using tweezers, we extract individual bones from the fish fillet.

Important! If you use additional seasonings in the recipe, do not overdo their quantity. Coho salmon absorbs aromas very well and quickly, so excess spices can drown out the natural taste and smell of fish. Coho salmon will decorate any holiday table and will be a great addition to rolls, casseroles, sandwiches and all kinds of snacks.