Ingredients
Servings: - 2 +
Description
Salted fish is one of the most favorite dishes in cold countries and not only. We often serve lightly salted fish fillets of different varieties to the festive table as an appetizer. For example, canapés, mini-sandwiches, tartlets with pieces of salted fish and much more. Or in salads, for which there are an incredible number of cooking options. From the fillet of salted fish, you can also cook your favorite sushi and rolls.
Salted fish is not only the well-known herring, mackerel or red fish. You can also pickle, for example, capelin, haddock, catfish and most types of river fish. True, river fish require a higher concentration of salt.
Today we offer you a delicious recipe for lightly salted fillet of japanese yellowtail. In many fish stores you can find this variety of sea fish called “tuna”. In fact, this fish is from the scad family and it has several names. Yellowtail, Japanese Lacedra and Yellowtail Lacedra.
It is very easy to make salted lacedra at home. As a result, you get a tender and incredibly tasty fish fillet. It can be used in many dishes as an appetizer, as well as an ingredient in a salad or fish pate. If you want to cook lightly salted fillet of japanese yellowtail – we will tell you the recipe below.
Step by step recipe 
First we prepare the fish. To do this, take the carcass of the Japanese yellowtail (previously defrosted), wash it under cool water, cut off the fins and tail with kitchen scissors. Next, using a sharp knife, cut the fillet from the ridge. Remove small bones from the fish fillet with tweezers. It is not necessary to remove the skin.
The next step is to take a deep small plate and pour vegetable oil into it. Add salt and sugar to the oil, mix thoroughly. Vegetable oil should be at room temperature, then the ingredients will dissolve faster. There is no need to wait until the salt and sugar dissolve completely: this will happen during the salting of the fish.
We shift the fish fillet into any deep dish (it is very convenient to use a rectangular baking dish, as shown in the photo) and coat it on both sides with a curing mixture with oil.
We cover the dishes with the yellowtail with salted cling film and send it to the refrigerator for a day.
We take out the dishes with the ready-made lightly salted fillet of Japanese yellowtail from the refrigerator, transfer it to a cutting board and cut it into slices of the desired size with a sharp knife. Lay the fillet pieces on a plate and decorate with parsley and lemon slices. Serve at the festive table as an appetizer or use for cooking other dishes.
Salted lacedra recipe is ready!
Enjoy your meal!
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