Oversalting is out of the question! Ideal dry-salted fish according to grandfather's recipe

There are different ways to salt fish, but this is the best of all! I tried dozens of options - from the simplest to the most complicated with the osmosis effect. However, the most reliable was dry salting with grandfather's trick .

🔥 Why is this method ideal?

• The fish turns out fatty and rich in flavor.
• There is no chance of oversalting the product.
• Does not require soaking.
• Minimal costs and simplicity of the process.
• Even beginners won't be able to spoil the fish.

Those who have tried this type of pickling at least once will definitely ask how to repeat it.

• You will need a sturdy tray with a drawer where excess liquid will drain.
• It is important that the frame can withstand the weight of the fish and the pressure.
• To assemble the box, use deciduous wood species (oak, birch, maple). Coniferous boards are not suitable!

• Drill 8mm diameter holes at the bottom at intervals of 3–5cm.
• Make a wooden lid - you will need it for the oppression.

• Rinse the fish thoroughly to remove any mucus or dirt.
• Place a layer of salt on the bottom of the box.
• Place the fish in layers: large specimens on the bottom, small ones on top .
• It is important that the fish is completely covered with salt.

• Close the box with a lid and install a weight (at least 20 bricks).
• Why is this important? The pressure does not simply press down on the fish, but also displaces air, evenly salts and compacts the meat .

• Depending on the size of the fish, salting takes 3–5 weeks .
• During this time, the product is completely saturated with salt, and any possible microorganisms die.

• Take it out, shake off the remaining salt – and enjoy!
• There is no need to soak it – the fish already has the ideal consistency: lightly salted, fatty and dense.

❌ Do not gut the fish! Otherwise, it may become oversalted. ❌ Use only coarse, non-iodized salt – fine or iodized salt spoils the structure of the meat. ❌ Make sure that the fish is completely covered with salt – otherwise, the surface will oxidize and “rust” will appear.

❌ Large fish need to be salted longer and additional pressure should be applied to remove excess moisture.