How to salt fish?

If you want to take your own preparedness to a new level, you can store coarse salt to have on standby in the event of long-term power outages. With coarse salt, you can, among other things, store fish for long periods of time.

How to salt the fish

Take the raw fish or fish fillet out of the freezer and out of the packaging.
Sprinkle a layer of coarse salt in a tub or on a large platter.
Place the fish on top of the salt and cover the fish with a thin blanket of salt.
You can stack several pieces of fish on top of each other with a layer of salt in between for better use of space.
Use at least 0.5 kg of salt per kg of fish.
Then put the fish in the coolest place you can find. Preferably between 10-15 degrees or colder.

The salted fish can be preserved in the salt for several months. With a salt content of around 20 percent, bacteria that spoil the fish will not be able to grow, and the food therefore keeps well.

Water down the fish

Remember that the fish will now be too salty to eat, and you will therefore need to water it down.

This is how you do it:

Put the fish in water for two days, change the water once.
Boil, fry or heat treat the fish before eating it.