Basya Tsybukmakher
Home-cured fish—you never imagined it could be this simple!
A video recipe with a step-by-step explanation of the process from a professional, Natalya Shifrin:
"This recipe for lightly salted salmon is simple and quick, like all brilliant things. In fact, you can salt any red-fleshed fish this way—even ordinary pink salmon that has been frozen too long turns out amazingly tender and delicious when prepared using this method. The recipe is based on a Lake Baikal classic - omul sagudai, a method used by local fishermen. And now I'm telling you all how to make the best fish in the world. The recipe is very simple.
You need salt, water, sugar, odorless vegetable oil, and, of course, fish.
Dissolve six level tablespoons of salt and two heaping tablespoons of sugar in one liter of water. Cut the fish into thin slices, cutting diagonally away from the skin, and place it in the brine for 10-15 minutes. No longer, or it may become too salty. Then transfer the fish to another bowl, drizzle generously with vegetable oil, and refrigerate for at least half an hour. That's it! The best fish is ready! ⠀ If you are worried that the fish may still be raw after ten minutes, I'll let you in on a little secret: it will still be raw even after a full day of salting 😉"