Grilled fat salmon. Cooking subtleties
We don't have many varieties of fish that are harvested for fishing in the river zone and lakes. There are carps or carp, there are white amur, there are crucian carp, pike, and pikeperch. For a long time now we have raised fathead, there are several varieties of them, we like them with a small, relatively head. Beautiful pink meat and very tasty fish. We like to roast it. For me, it tastes best when it's stood and cold. Well, that's up to the individual. Our reservoirs are flowing, clean. The fish does not have an unpleasant odor of slime.
To make the fat salmon tastier, it is important to salt it about 15 minutes before frying, then the fish will be salted evenly and you will enjoy the taste and juiciness of fried fish. You should fry on medium heat and occasionally turn the burner more on. In this case, a piece of fish will fry in depth and not be strongly roasted. If you violate this approach by frying over high heat, the pieces on top will be done and often overcooked inside will remain undercooked. Keep this in mind for those who haven't encountered it.
It is better to separate the backbone and use it in the soup along with the head and fins, etc. Then it will be even easier to fry the fish so that you will have a lot of fun eating it. Here's a look at how it looks, hopefully appetizing and attractive. Have no doubt and delicious, dear colleagues.
