Sometimes there are things that may seem obvious but not always are. One day you realize and think “Why didn’t I think of that?” So I want to share this trick. First marinate the salmon. I left it well covered in the fridge for 24 hours with salt and sugar (in a ratio of 1 part sugar to 2 parts coarse salt). You can add dill, thyme, lemon peel … depending on your personal taste. It is best to cover with plastic wrap so it does not pick up strange tastes. After 24 hours we can remove the salt, rinse under running water and dry. And now comes the trick, we make portions and freeze. This way it lasts much longer and we don’t need to put it all in oil. Therefore we will thaw as we need. It may seem silly but I’ve only recently begun to do it and it is really comfortable. Try it.
Salmon is recognized when it has a bluish gray back and black golden spotted belly. The salmon should be bright and retain some of its blood; become suspicious when it has a subdued color. Preferably use whole fish, without thinking to then send it to slice. When salmon are large (8 pounds) they are more tender, but require softer cooking. The salmon should not overcook. It should be a little raw.
It can be stored for 3 days in the refrigerator. Wood smoking over fire is one of the oldest techniques for preserving fish. Both can be frozen.
• The salmon should be kept refrigerated. It is best to consume the entire contents after opening the package.
• Before serving, and to make it tenderer, it is best to open the package at least one hour before consumption.
• The once opened salmon should be wrapped in foil paper to place in the refrigerator. It will stay in perfect conditions for only 3 days.