36 h
Temperature: Cold
Type of dish: Fish
Allergens
Fish
Fish
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Salmon 0.5 kg
Coarse salt 1.5 kg
Chives 0.005 g
Elaboration
  • Fillet the fish until the loins are completely clean.
  • Cover both sides of the fish with coarse salt.
  • Set aside.
  • Clean the salt by introducing the fish in iced water, dry it quickly and leave it wrapped in dry clothes for 24 h.
  • Marinate in the oil flavored with herbs, spices and vegetables.
  • Keep it in the fridge for about 20 days. 
  • You can dice or fillet the fish and serve with vinaigrette, sour sauce, etc.

 Notes

  • Fish: if the inside of the product isn´t Tª ≥ 60 °C, you must freeze it for 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.

 

Nutritional information (1 portion)
Fiber 0.26 g
Saturates 41.16 g
Monounsaturated fatty acids 86.43 g
Polyunsaturated fatty acids 181.9 g
Cholesterol 51.5 mg
Calcium 44.8 mg
Iron 1.19 mg
Zinc 0.83 mg
Vitamin A 13.01 ug
Vitamin C 0.0 g
Folic acid 26.0 ug
Salt (Sodium) 116650.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.