Spices for pink salmon: what spices will make the fish more juicy and tasty

The taste of the meat of most fish is neutral and soft. Therefore, almost all types of seasonings known in cooking are suitable for it, and the choice of spices when preparing dishes depends on the prevailing preferences in different regions of the world. For example, in Europe preference is given to spices with a mild taste, while in eastern countries a choice of seasonings with a pungent taste is typical.

At the same time, there is a so-called classic set that is suitable for almost all types of fish, and it includes pepper, lemon, onion, nutmeg, parsley and dill.

The choice of herbs as a seasoning for fish is even wider and includes arugula, fresh basil, parsley, shallots, celery, and dill.

Seasoning for freshwater fish

Spices for fish are intended to perform the following functions: 1. Enhance the taste qualities inherent in this type of fish; 2. Changes in taste, creating original combinations; 3. Skillful use of proportions and rules for using seasonings for fish.

Basically, all fish can be divided according to their habitat into freshwater and seafood. The most common and popular river fish for cooking are catfish, perch, pike, carp, carp, trout and sterlet.

River fish do not have a strong taste of meat and fragrant, spicy, with a pronounced aroma of spices are used for their preparation. The specific choice of seasoning depends on the cooking method. Carp, like carp, has very soft and tender meat. When preparing them, they use ground bitter and allspice peppers, cloves, bay leaves, sugar with vinegar, and onions.

Pike is perfectly absorbed by the body, and its proteins are higher in biological value than meat proteins. Therefore, pike is widely used in the diet. For pike, it is enough to use a mixture of peppers, bay leaves, onions and fresh dill. The specific smell of crucian carp, inherent in all pond fish, requires seasonings with a stronger, more pronounced aroma. Ground ginger, garlic, and celery greens work well.

Basil is recommended for river trout. Red fish love seasonings with a rich taste and aroma, such as ginger, oregano, juniper berries, fennel, paprika, pink and black pepper, and basil.

For baking

This type of preparation is considered the most healthy and dietary. Heat treatment in the oven occurs as follows:

• On a baking sheet;
• In foil or sleeve;
• In glass or ceramic form;
• In a food bag.

It doesn’t matter which method you choose, the main thing is the spices for fish in the oven, which change the taste and make the dish a complete masterpiece. Let's talk about the most suitable spices:

• To remove the specific smell, add fresh parsley, onion, celery or lemon juice;
• For baking without sauce, it is better to choose anise, marjoram, ;
• A bay leaf will help highlight the aroma;
• Mint and lemon balm will add freshness;
• Basil, fennel and thyme add aromatic flavor to the dish;
• Ground bay leaf and black pepper enhance the unique flavor.

A little advice - it is best to prepare the dish by covering the carcass with herbs on all sides.

Now you know what spices are suitable for fish cooked in the oven. Let's figure out what to avoid:

• Avoid cumin, coriander, cardamom;
• Do not use paprika, turmeric, or nutmeg.

Bright “oriental” aromas will erase the fish bouquet and ruin the dish.

We've reviewed the best baking kits. Let's look at the best spices and seasonings for fish that are used when cooking.

For cooking

Choosing the appropriate option for a large amount of liquid is not easy - the selected bouquet must be combined with boiling water and absorbed into the meat.

Let's figure out what seasonings are suitable for fish, what should be added to the pan when cooking:

• The best option for saturating the broth is onion, celery and bay leaf. In addition, they interrupt the specific aroma. Dill and parsley will serve these purposes;
• Any pepper will add a little heat;
• Nutmeg, saffron, rosemary and sage are bitter - so they should not be added to the soup. But if you want to cook the fillet and remove it from the water, these seasonings will be the best option.

We found out which seasoning is best for fish cooked in a pan, as well as for soup.

It is best to avoid the following herbs - they saturate the broth, remaining useless for the fillet:

• Cinnamon;
• Paprika;
• Turmeric;
• Cumin - interesting, read the detailed answer in our other article;
• Cardamom.

Now you know how to properly cook a carcass and prepare a delicious, aromatic soup. Let's discuss what seasoning is added to fish when stewing.

Seasoning for sea fish

Among the most common marine fish, hake (hake) rightfully occupies a leading position in consumer demand. The pleasant, delicate taste is reminiscent of cod, but it is fattier. Among the various seasonings that go best with hake are black pepper, basil, garlic, cloves, bay leaf, thyme, lemon balm, rosemary and cumin.

A good addition to dishes made from halibut, herring, and mackerel is ground pepper, nutmeg, grated ginger, thyme, and lemon balm. In this case, all types of pepper are used. Parsley, onions, cloves, and bay leaves, which are used in moderation, add additional flavor nuances.

To prepare pollock, use a minimal set of spices, consisting of pepper, green onion, parsley and dill.

Spices for stewing fish

For thousands of years, fish has been an important component of human food. It is a valuable source of protein and an excellent substitute for meat. Inhabitants of fresh and sea waters have many vitamins and mineral salts in their meat.

If the fish is flavored with aromatic spices and cooked by stewing, it will retain and even increase its beneficial properties. However, not every spice combats the characteristic fish odor well. Therefore, you should know which seasonings are best suited for stewing fish steaks or whole carcasses:

• Lemon zest. Very flavorful, it adds a bit of finesse to the fish. It is better to use it at the end of the cooking process, otherwise the taste of the finished dish will not be sufficiently pronounced.
• Mustard. Dry powder or grains are added to dishes. Some chefs also successfully use ready-made pasta - it gives the fish a piquant and pleasant spiciness.
• Basil. The taste of this herb adds freshness to any dish. It goes perfectly with fish, both fresh and dried. It reveals its flavor properties well in the company of parsley and rosemary.
• Garlic is a versatile addition not only to fish. Ideal dry or fresh for preparing fish sauces.
• Pepper. Black, white, red, fragrant... These varieties match the taste of the fish, enhancing it. Black is more suitable for fish with dark meat.

Traditionally, parsley and dill are added to fish. These herbs enrich the dish, but, unfortunately, quickly lose their flavor. For this reason, they are added before serving, and more often fresh.

Such table greens not only improve the taste of food, but also affect digestion, which is especially important when eating fatty fish.

Well-chosen seasonings will help create the ideal flavor composition of dishes, no worse than a chef’s.

Seasoning for boiled and steamed fish

Given the almost unlimited possibilities for experimenting with the taste and aromatic qualities of fish, the selection of spices is focused on a specific cooking method. The most common method of preparing the dish is fish boiled or cooked in a small amount of liquid. With this method of preparation, bay leaves, garlic, onions, cloves, rosemary, basil, and lemon balm are the best choices.

For fans of healthy cooking, the most popular method is steaming. Seasonings are taken in small quantities, which, being dissolved in the juice of the fish itself, do not drown out, but emphasize the taste. The classic version of a harmonious flavor bouquet when stewing fish consists of a bay leaf, several peppercorns of any kind and whole parsley stems.

When cooking fish, the difficulty in choosing seasonings is to ensure that they are felt in the hot broth, and at the same time can be absorbed into the meat.

To saturate the broth and eliminate the specific river smell of fish, bay leaves and onions, celery and parsley are used. Adding saffron, rosemary, sage and nutmeg to the broth favorably highlights the taste of the meat.

When cooking sea fish, many people prefer not to use spices at all. If you want to achieve original shades of taste, you can add onions or parsley to the broth. The broth will be tastier and more aromatic if you add ground pepper and bay leaf, and a small amount of cloves adds spice.

What seasonings are suitable for fish baked in the oven?

Fish meat is tender and not very expressive in taste. Herbs will enrich it and add an original aroma when baked. You can use them at different stages of cooking, just before baking or for pre-marinating.

Required ingredients:

• fresh fish - 1 kg;
• salt - 2 - 3 tbsp. l.;
• dry ginger;
• mustard powder;
• basil;
• fennel (dried dill seeds).

The fish that you want to cook in the oven, after thoroughly washing and drying, should be rubbed inside and out. Then bake until done. If desired, the carcass is additionally greased with mayonnaise, soy or any other sauce.

1. You can take dried herbs from the store or prepare them yourself.
2. Basil is hung dried, fennel seeds are dried on the bush and then harvested.
3. Store dry herbs for fish in tightly closed containers so that they do not lose their flavor.

Fresh herbs are best, but dry herbs store well and are always on hand.

Due to the content of ginger and mustard in the described dish, it has a spicy, slightly bitter, but refined aftertaste.

Seasonings for baking and stewing fish

One of the varieties of cooking fish in its own juice is baking and stewing. Pepper and mustard add heat, while a little mint, basil, rosemary or lemon balm gives the stewed fish a fresh aroma. Adding onions and dill enhances the taste of fish dishes.

The methods of baking fish are very diverse and everyone can choose the most suitable one for themselves. The use of spices when baking often involves covering the fish with herbs on all sides.

Marjoram, anise, and oregano will enhance the taste of the dish and cover up the smell of the river - parsley, onion, celery. Bay leaves, mint, and lemon balm will sweeten the taste of the finished dish and add freshness to the aroma of baked fish. Adding turmeric, coriander or cumin makes the taste more subtle.

Stewing sea fish, which cannot tolerate bright seasonings, has its own nuances. First of all, it is necessary to control the amount of spices added so that the fish does not lose its inherent delicate taste and aroma.

The rich aroma of allspice allows it to get lost in sauce or vegetable juice. Adding mustard to the sauce adds a slight pungency to the sweet and sour taste, and ginger or nutmeg makes the taste of the dish piquant and richer. Garlic, which adds heat and at the same time does not drown out the main flavors, is an indispensable addition to fish dishes when stewing. When baking fish, lemon juice or onion are indispensable attributes. Ground bay leaf, allspice and celery will impart spiciness to the baked fish, and the addition of basil, thyme or fennel will provide aromatic freshness. Turmeric or paprika adds new colors to the gastronomic bouquet, and a sprig of rosemary will not only decorate the dish, but also add its own special note.

Spices for fish soup and boiled fish

Soups, stews and aspic are often cooked from river fish, which usually has an unpleasant swampy smell. To cover it, they use spicy spices and vegetables that are not afraid of heat treatment and nourish fish products well. Add to broths:

• Bay leaf;
• a mixture of peppers - black, white, red peas;
• rosemary;
• for a more spicy taste - coriander, cloves;
• in vegetable stews - thyme, marjoram;
• to eliminate the strong river smell - anise, fennel, cumin, dill seeds, tarragon;
• to give a mild taste - onions, carrots, celery, dill.

If red fish is canned, it is appropriate to add a little cloves and nutmeg for a “sweetness” of the aroma, and onions, carrots, dill and fennel will help remove odors from ordinary soup.

Fried pollock or other meaty fish do not need flavoring, but you can bake such a fillet with a squeeze of half a lemon and an onion cut in half - the vegetables will give off a soft aroma. Another option is onion-sour cream sauce or creamy gravy with dill. It will turn out very appetizing if served with potatoes or cereals.

Seasoning for frying fish

You can quickly fry fish in a frying pan, on the grill or in the oven, preserving its texture and natural appearance as much as possible. The most popular with this method of preparation are traditional salt, pepper and lemon juice. The main condition for using pepper, which can be either white or black, is coarse grinding, done immediately before use.

Fried fish goes well with olive oil, and lemon juice is sprinkled on the finished product. Experienced chefs advise that when frying in a frying pan, salt the oil, not the fish. In this case, the fish itself will take as much salt as needed.

If the fish is fried on a grill or metal mesh, then it is sprinkled with coarse salt one to two hours before the start of the process. Before frying, whole fish or pieces are greased with vegetable or butter and sprinkled with pepper.

Pike and large perch fried over charcoal are delicious. In this case, spices and oil are placed inside the gutted and salted fish. Bream, herring, pike and small salmon fish are best suited for frying in the oven.

Seasoning for fried fish contains a mixture of aromatic herbs. When preparing grilled fish, paprika, saffron, mustard seeds, tarragon, and turmeric are perfect.

Use in cooking

This type of fish is suitable for various cooking methods. It can be boiled, stewed, fried, baked, salted, canned. However, keep in mind that the meat is quite dry. Therefore, if the fish is fried, it is marinated first. Below is a small part of what can be prepared from the product.

What dishes can be prepared from pink salmon?

First meal:

• ear from the head and tail;
• frozen fish soup;
• rice fish soup;
• creamy soup;
• pickle;
• fish solyanka.

Second courses:

• fried steak;
• fish baked in the oven with mayonnaise;
• pink salmon in cream;
• fish baked with tomatoes and onions;
• pink salmon baked on bread.

Snacks:

• lightly salted fish;
• "Tail of the Rooster";
• tartlets with red fish;
• sandwiches with red fish.

Salads:

• "Snake";
• "Russian traditions";
• "Mimosa";
• "Toy".

Expert commentary

Daria Sakharovskaya

Founder and owner of the House of Spices and Herbs "World of Spices".

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“Seasonings for red fish, which have a rich flavor, are added to enhance its flavor. With the right choice of spices, dishes turn out tender, juicy and aromatic.”

How many grams

Below is the energy value, protein/fat/carbohydrate ratio in pink salmon.

Salting and marinating fish

For salting, fatty fish varieties such as salmon, herring, and whitefish are used. The lightly salted type of pickling provides for the expansion of the list to include trout and flounder.

To prepare fish with spices, they use a marinade, which rightfully bears the name “divine”. It contains basil, dried parsley and garlic, oregano, fennel seeds, bay leaf, lemon zest and of course, salt.

Several seasoning options are recommended for preparing dried fish. In the first version, the seasoning includes bay leaf, coriander, allspice, cumin, saffron and salt. Cilantro, marjoram, sweet pepper, sumac, saffron, hops-suneli, paprika, chaman are included in the second version of the drying mixture.

The original spice mixture is offered in another version and includes salt, sugar, lemon zest, pink pepper, saffron, juniper, star anise, dill.

Delicious spicy herring is made with cloves, coriander seeds, allspice, and bay leaves.

For salting red fish, dill, parsley, bay leaf and lemon are used. At the same time, add chopped onion and peppercorns.

When salting and marinating sea fish, it is allowed to use stronger spices, such as tarragon, fennel, oregano, coriander, and peppermint.

What spices are suitable for fish?

For fish dishes, use fresh herbs or dry spices. They must be uniform in color, with a characteristic aroma, and without signs of spoilage. The selection is made taking into account the cooking method.

They sell seasoning for cooking fish:

• dried;
• fried;
• stewed and steamed (boiled);
• baked (in the oven, on the grill);
• pickled;
• and also for preparing fish soup, fish soup, broth.

When frying, baking and stewing, it is not advisable to season with cumin, cardamom or coriander.
They interrupt the taste. There are universal seasonings for fish of any type.

Taste and aroma are emphasized:

• white wine vinegar;
• Indian curry mixture;
• French (Provencal) or Italian herbs.

It goes well with each other and with fish meat: a mixture of black + red + pink + white pepper, salt, dill, parsley, bay, vinegar. Combine lemon juice with any pepper.

To watch a video about spices:

For frying

Frying is suitable for fish cutlets and meatballs, fillets or pieces without removing the bones. Cooking in oil or batter adds juiciness to low-fat varieties. To create a crispy crust, they are breaded in flour.

Seasonings are added to the minced meat, rubbed on the carcass or sprinkled during/after cooking. Traditionally, allspice, black, white and/or red pepper, onions, and salt are used.

Recommended seasonings for frying freshwater fish:

• lemon juice (added to water to remove river smell);
• dill;
• parsley;
• black coriander;
• basil;
• nutmeg;
• thyme;
• turmeric (gives the crust a golden color and the meat sweetness);
• thyme;
• mint or lemon balm (gives freshness to the dish).

To fry sea and ocean fish, little salt is used. Add a little bit of any ground pepper. Grated ginger root, oregano, and nutmeg will enrich the taste.

Ground onions, salt, and 1-3 seasonings are added to the minced fish cutlets. Any type of pepper, saffron, cumin (turmeric), sage, fennel, rosemary or tarragon are suitable.

For baking

The fish is baked whole or in pieces in the oven, on the grill, in foil over coals in a fire or oven. Do not use seasonings with a pronounced spicy aroma. Dry herbs and lemon are most often used.

Baking does not go well with spices:

• cumin;
• turmeric;
• coriander;
• nutmeg;
• cinnamon;
• paprika.

Spices for baking freshwater fish in the oven include marjoram, ordinary oregano (oregano), star anise or anise. The river aroma is interrupted by parsley and celery. Served with mint or lemon balm.

When baking sea fish, place a branch of rosemary on it. Sprinkling with dried thyme and basil is suitable. They will enhance the taste and make it a little spicier - celery root, bay leaf powder.

For extinguishing

Stew in sauces with spices (including broth or sour cream and 1-5 seasonings, flour), in oil or with vegetables.

For stewing or cooking, seasonings are used that impart flavor and aroma not only to the broth, but also to the fish meat.

For pink salmon and other red fish use:

• mustard;
• ginger;
• garlic;
• laurel (add at the end of stewing).

Hot peppers, fresh rosemary, mustard seeds, onions, and mint go well with freshwater.

For smoking

Smoked (dried) using cold and hot methods. Spices are added to the marinade during preparation of the product or rubbed on the carcass before stringing it on hooks.

Sets of spices for smoking:

For hot or cold smoking, it is not necessary to rub the carcasses with spices or marinate. Aromatic smoke is obtained from sawdust of alder, apple, and plum. Pine nut shells, dry mint, and juniper are added to them.

Smoked fish meat recipe:

For pickling

For salting they use whitefish, salmon, flounder, trout, salmon, and other fatty fish. They are cleaned, washed, dried, and cut into pieces. The meat is placed in a marinade of white wine or citrus juice with a mixture of salt and sugar, lemon zest, bay leaves, fennel seeds, basil, garlic, parsley, oregano.

List of spices for salting/marinating sea or ocean fish:

• mint;
• tarragon;
• coriander;
• laurel;
• oregano;
• pepper;
• fennel or star anise;
• nutmeg;
• sage.

For lightly salted herring, a combination of cloves, allspice, laurel, and black coriander is better suited.

The importance of seasonings and spices for fish

The choice of spices depends on the cooking method and type of fish. However, there are so-called universal fish spices, suitable for both liquid and hot dishes.

Among the universal spices, the most notable are black pepper, cloves, cumin, parsley and bay leaf. In addition to influencing the taste of fish prepared in different ways, it is useful for promoting health.

Black pepper improves blood circulation and is an excellent means of combating obesity and metabolic disorders. Black pepper is considered the father of spices. Its pungent taste and pleasant aroma add piquancy to a fish dish.

Red hot pepper, by accelerating metabolism, helps to quickly digest “heavy” foods, and helps in the fight against neoplasms. Pink pepper, which is in no way reminiscent of classic pepper, has a mild taste with a hint of heat and goes well with sea fish. Eating sweet peppers reduces the risk of developing Alzheimer's disease, prevents inflammation of nerve cells and the appearance of cancerous tumors.

White pepper disinfects mucous membranes, eliminating bad breath and improves immunity.

Basil adds density to meat and a pleasant spicy aroma to cooked fish. Considering the positive effect of basil on the immune system, it is recommended for colds, coughs, and fever.

Bay leaf. Adding bay leaves to fish broth makes it more flavorful and makes the meat tasty. The bactericidal, restorative, cleansing effects of bay leaves are used in the treatment of colds, food poisoning, and fungal infections.

Coriander stimulates digestion, reduces bad cholesterol and removes toxins from the body. Coriander enhances the taste of the finished dish, making its aroma stronger.

Parsley, fennel and dill improve digestion processes, help remove waste and toxins from the body, strengthen blood vessels and have an overall positive effect on the human body.

Melissa or lemon balm gives fried fish a rich, fresh flavor. Mint adds a sweetish aroma to the dish. Caraway. The spicy aroma and slightly pungent taste of cumin improves the taste of fish.

Ginger provides a sharp, rich flavor, and the aroma and flavor of oregano pairs well with basil, black pepper and rosemary.

Choosing spices for fish

Choosing spices for cooking fish

In cooking, fish occupies a place of honor, and this is partly due to the fact that there are a huge number of recipes for preparing fish dishes (by the way, it is also very healthy - read about the benefits and harms of fish here). Yes, there are many types of fish themselves. How not to get confused in the gastronomic alphabet and what spices to add to different types of fish - we will tell you about this in our new publication. For some it will be a revelation, while others will simply repeat well-known truisms...

DIY fish seasonings at home

There are a huge number of different seasonings for fish on sale, depending on the chosen heat treatment method. However, if you want to have fresh seasoning or for use in an original recipe, you can make the fish mixture at home.

Universal seasoning composition

The composition of the universal fish seasoning includes: dried carrots and garlic, ground parsley, coarse salt, taken one teaspoon at a time. Add 0.5 tsp to them. a mixture of peppers, turmeric and marjoram.

All ingredients are placed in a mortar preheated over a fire and crushed until a stable spicy aroma is obtained. After grinding in a blender, the mixture is poured into a tightly closed glass container.

Danish fish dressing

For boiled, fried or stewed fish dishes, make a Danish dressing from mustard, apple cider vinegar and sour cream or cream. 2 tbsp. dry mustard mixed with 1.5 tbsp. sugar and add vinegar, bringing to the consistency of sour cream. After an hour, sour cream or cream is added to taste and the dressing is ready.

Little tricks for preparing fish dishes with exquisite taste

• For fish soup, it is advisable to add parsley and bay leaves and just a little sage and coriander.
• Fried fish should not be heavily seasoned with spices.
• Baked fish is just the dish where you can safely experiment with spices.

Seasoning for fish is selected depending on the method of its preparation. To create a unique original aroma of a dish and improve its taste, it is important to take into account the purpose of a particular spicy plant. Properly selected seasoning for fish will beautifully highlight and complement its natural taste.

Recipes for the most popular fish dishes

For stewing, choose fish of low-fat varieties and containing many small bones. This is due to the fact that during the heat treatment process, small seeds break, becoming invisible, and the richness of taste is achieved through seasonings. The heads and tails of fresh fish are cut off and left to boil. The carcass is cut into pieces and, rolled in flour, lightly fried in vegetable oil. Hake or pollock meat is watery, so before starting cooking, it is recommended to soak the carcass for 30 minutes in highly salted water so that the pieces do not fall apart in the frying pan when frying. Then an “onion” pillow is prepared from 4 onions cut into half rings and fried. Half of the prepared onion is placed in a saucepan and allspice, bay leaf, cloves and a pinch of salt and sugar are placed on it. Then pieces of fish are laid out, and the second half of the prepared onion is poured in. Add a small amount of broth and cook over low heat.

Trout in pots is stewed with vegetables. Sliced ​​bell peppers are placed at the bottom of the pot, to which you can add pre-fried onions and carrots. You can also add peas and tomatoes. Season the fish pieces with salt and pepper and place in pots. Top with a small amount of dry white wine and lemon juice. Place in a cold oven and simmer for 45 minutes at 200°

The Portuguese stew cod in Austrian sauce. For the minced sauce, fry white onions in butter and add flour, frying together for a short time. Pour ½ tbsp into the roast. hot water and a glass of dry white wine. After the mixture boils, add black pepper to taste, a little salt, a pinch of cinnamon and cloves, 1 tsp. grated chocolate. Place the cod in the sauce, heated to the consistency of sour cream, and simmer.

For small fish soup, take 1 kg of fish, 10 allspice peas, 1 onion, bay leaf per two liters of water. Spices are boiled separately for 15 minutes. in 0.5 liters of water. The fish is poured with 1.5 liters of water and set to cook, periodically removing the foam. When the foam stops forming, add spices to the pan with the fish. The fish soup is cooked for about half an hour over low heat.

The virtually unlimited selection of spices that can be used to prepare fish dishes provides ample opportunities to create unique flavor characteristics.

For smoking

Almost everyone loves smoked fish - it has a delicate texture and a pleasant aroma. As a rule, this cooking method does not require additional taste and smell stimulants, because the smoke from smoking saturates the meat in the best possible way.

We also recommend: What products does lemon balm go with?

If you want to improve the taste, it is important not to overdo it. Can be used:

• Celery. Place it under the gills to create a delicate aroma;
• Mustard, saffron, tarragon. Dry the carcass before cooking.

What is included in fish seasoning that can be added to the smoke source:

• Onion;
• Bay leaf;
• Carnation;
• Black peppercorns.

Let's talk about seasoning for fish with your own hands, or rather, a marinade that will reveal all the taste qualities of the carcass. You need to prepare:

• 5 bay leaves;
• A few black peppercorns;
• 1.5 tablespoons sugar;
• 2.5 tablespoons of salt;
• 5 carnation flowers

Recipe:

• Pour a liter of water into a saucepan;
• Add salt and sugar;
• Wait until it boils, then add the spice mixture;
• Pour the resulting marinade over the carcass;
• Wait for it to cool and put it in a cool place for 2-3 days.

The amount of ingredients is calculated for one kilogram. Now you know how to smoke fish in the best way - now you can discuss what is needed for proper salting.