Pickling red fish is nothing complicated. But it's delicious!

One famous satirist still could not understand why a good dinner in a dining room or restaurant is often said: "Tasty, like at home." If you want to emphasize how much you liked a dish. After all, there is a professional chef working at the restaurant, possibly having even some awards!

In the bookshops there are many colorful cooking albums sold, in which even step-by-step instructions for preparing dishes are published, moreover, the formulation is given to the nearest gram. Only how many housewives can boast that such exact recipes constantly do something that would be directly "super-mega-wow"?

It's not about keeping the formula right. Of course, you can describe with precision such a process as salting red fish - grams, time, sequence, but will the result be a masterpiece? It is difficult to spoil it, so it will still be delicious, even if you overdo it or overdo it in the brine - it saves. But still, as a result, you can get just a (weakly) salted red fish - and no more. But if salting red fish is made with love to those people for whom you are doing it, then it will turn out to be really a masterpiece. Let and without a unique exquisite design, but this will be the same thing that they mean by saying "tasty, like at home" ...

This is how salting red fish is produced in my kitchen.

First the fish brought from the store is defrosted. After that, the fish is gutted and rejoice that inside it was caviar or milk - we add them separately. Fish washed, dried (this is mandatory) and cut into portions. It is possible to separate from the bones, but this is absolutely not necessary. But fins are better to cut - they are prickly. We will have a quick salting of red fish.

We take a vessel of the appropriate size, at the bottom we pour some salt. And now the most important thing begins, without which salting red fish will not be successful at home. Each piece I rub myself with salt, trying not to go too far with this, otherwise there will not be a proper effect. Let's better not be enough. Now it's condiments. Take everything that is in the kitchen table, but do not rush everything together in one heap. One slice sprinkled with lemon pepper, the other - a mixture of peppers, red, paprika, black, basil, coriander, in short, we use everything that exists, except for any artificial flavor enhancers and other Maggie and Galina Blanca.

Prepared pieces are placed in a bowl exactly and tightly, sprinkle everything on top of finely chopped green onions and put everything in the refrigerator. If it happened at five o'clock in the evening, then early in the morning, while everyone is still asleep, or even at night - three hours - you need to get the vessel with the fish from the refrigerator, take out the pieces and transfer them to another dish, because the fish gives quite a copious brine . If the pieces will float in it, it will be just a standard salted fish - and nothing more. Now carefully examine the pieces. If the salt was just right, then its traces on the fish are not visible, and the pieces themselves exude an incredibly seductive smell that can already awaken the husband. But if the grains of salt are visible, then they will have to get rid of. And just shake off may not be enough - it is better to rinse and dry. The fish by that time had already taken the right amount of salt and seasonings, so you can simply fold the pieces and put them in the refrigerator until the morning.

By breakfast, in principle, you can already serve on the table, and everyone will like it, but all the charm of this dish will manifest itself only in the evening. My family already knows how quickly to salivate the red fish, and realize that the most delicious will be only in the evening, but still beg for a piece for breakfast.

Now - what to do with caviar, milk and liver. I wash the eggs, dry them and mix them with a mixture of salt and seasonings. Milk too. In the morning, I rinse, dry and - again in the refrigerator. We do not yield to any persuasions and provocations, we serve only in the evening. I immediately give the liver to my husband, he salts it myself and eats it in the morning singly, because everyone in the family does not like its bitter taste.