How to properly salt pink salmon fish. How to salt pink salmon at home tasty and quickly with salmon? How to pickle pink salmon at home

Lightly salted fish occupies a special place in the list of products that are ideal for making sandwiches and salads. Of course, you can easily buy it in a store. But only as a result homemade, to which you personally put your hand, you will receive something that will 100% suit your taste. Read on to learn how to pickle pink salmon at home, using several win-win options.

Preparing pink salmon for salting

To obtain delicious snack ideal quality, it is recommended to use fresh rather than frozen product for pickling.

Regardless of the salting method, pink salmon must undergo thorough pre-treatment, including:

• washing;
• cleansing of scales, entrails and head.

Gutted fish should be washed and dried again.

If the recipe calls for using clean fillet without skin, it must be removed using a sharp knife. Separating the fillet from the skeleton will not require a lot of effort, but you will have to work hard to remove the rib bones.

Experienced housewives know that better fillet separates from the ridge if the fish is slightly frozen: does not fall apart.

Only with boneless fillets can you continue working. It is not recommended to salt whole fish: the process is lengthy, so often all the meat is not fully cooked.

Pink salmon salted at home in brine

Pink salmon salted using this method turns out more tender and juicy than store-bought salmon. All thanks to the brine that the fish releases itself during the salting process.

Number of servings available: 3 servings.

Cooking time: 30 minutes.

Ingredients

Required ingredients:

• pink salmon – 500 g;
• salt – 3 tbsp;
• sugar – 1 tbsp;
• pepper;
• bay leaf - to taste.

The amount of minor spices can be adjusted to your taste.

Per serving

• Calories: 270 kcal
• Proteins: 34 g
• Fat: 11 g
• Carbohydrates: 8 g

How to salt delicious pink salmon at home?

Take 30 minutes of your time to salt the delicious salted red fish.

After a day, the fish can be served.

Fish prepared in this way should be stored in the refrigerator for no more than a week.

Salting pink salmon in cognac marinade

An excellent recipe for lightly salted fish in a cognac marinade that will delight you with its rich taste.

The number of servings at the exit is 3.

Ingredients

Required ingredients:

• pink salmon (fillet) – 500 g;
• salt - tbsp;
• sugar - tsp;
• cognac – 3 tbsp;
• vegetable oil – 20 ml.

Cognac can be replaced with whiskey or bourbon.

Per serving

• Calories: 369 kcal
• Proteins: 48 g
• Fat: 24 g
• Carbohydrates: 4.5 g

How to salt delicious pink salmon at home?

The cooking process will take only 10 minutes of your personal time. But the wait for the finished dish will be longer.

Salted pink salmon prepared according to a dry recipe is ready.

Enjoy!

Lightly salted pink salmon tastes comparable to salmon

A recipe for those who like fattier fish, but due to circumstances are forced to buy cheaper analogues.

The number of servings at the output is 3.

Cooking time – 50 minutes.

Ingredients

Required ingredients:

• pink salmon – 500 g;
• salt – 125 g;
• water – 1 liter;
• vegetable oil – 200 ml.

The amount of oil indicated is conditional. There should be enough of it so that all the fish is covered.

Per serving

• Calories: 836 kcal
• Proteins: 36 g
• Fat: 86 g
• Carbohydrates: 0

Pickling pink salmon: recipe with oil

Salting in oil is convenient because the dryish pink salmon becomes fattier.

In a day the fish will be ready.

Bon appetit!

How to make lightly salted red fish at home: video recipe

If from the previously presented recipes you did not find one that suits your taste, check out the video materials.

There are different options for salting pink salmon; you can salt it in brine, oil, carcass or pieces. I cook the most delicious and simple recipe.
I’ll tell you now how to deliciously pickle pink salmon at home. I buy frozen fish, since it’s hard to find fresh here. I fillet the carcass myself and remove the skin, then the fish will be salted quickly and evenly. Our salting is dry, rock salt, sugar and a little ground rosemary. No other spices are needed, as the real taste of the fish is lost. By the way, home-salted pink salmon is tastier and healthier than store-bought fish. It even looks like salmon. You need to store fish in a plastic or glass container; it will not give off any foreign odors to the fish, such as aluminum pots or containers. Salting lasts 1 day. And then you can eat the fish.

Taste Info From fish and seafood

Ingredients

• Pink salmon carcass (frozen) – 1 piece (about a kilogram)
• Coarse rock salt – 2 tablespoons
• Regular white sugar (preferably powdered sugar) - 1 tablespoon
• Ground rosemary – a pinch

To prepare homemade salted pink salmon we will need 1 day, number of servings – 8.

How to cook salted pink salmon at home

I buy pink salmon carcass at the market, it is frozen. You need to defrost it first, that’s logical. It is better to defrost fish on the bottom shelf of the refrigerator, so it will gradually defrost and not lose its taste.
Rinse pink salmon thoroughly and dry with paper towels.


We fillet the fish. We make a cut along the ridge with a sharp knife and carefully separate half of the fish from the bone. Also helping the other half with a knife. The ridge was left on the ear.


We cut off the fins and take out the remaining bones. Now we remove the skin. Starting from the head, place a sharp knife, wide, at an angle of 45 degrees, hold the skin and remove the fillet.


Now you can cut the resulting fillets into pieces of any size. But big ones are better.

Now we prepare the mixture for pickling. Place coarse rock salt in a bowl.


Add sugar and dried rosemary there.


Mix and rub our fish with this mixture.


Place pink salmon pieces on top of each other in a plastic container. Place in the refrigerator for 1 day.


After half a day, you can turn the fish over so that it is evenly salted.


Time has passed, delicious home-salted pink salmon is ready! It cuts perfectly, does not soften, like after salting in brine or oil. Canapés, sandwiches are prepared from it, added to salads or any other snacks. Red fish is healthy, especially without any chemical additives, like in the store. Salted pink salmon at home is a great appetizer on your holiday table!

All over the world, red fish is known not only for its delicate and juicy taste, but also for its unique combination of beneficial substances. Pink salmon is a delicious representative of the salmon species, and one of the best and most convenient methods of processing it at home is salting the fish. Despite the fact that cooking is a pleasure, you should remember and take into account the features of how to pickle pink salmon so that the process goes quickly, comfortably, and the result is tasty and aromatic dish, which will delight any cook and his family more than once.

Preparing for pickling

It’s quite easy to prepare very tasty salted pink salmon at home., if you choose the fish wisely and efficiently and necessary ingredients. There is no doubt that the main condition is perfectly fresh pink salmon.

In order not to make a mistake when purchasing, you should immediately pay attention to the appearance and smell: the smell should not be repulsive, it may smell a little like cucumber, the skin is usually smooth, even, without cuts or tears, the overall impression should be satisfactory and not raise doubts.

To cook salted pink salmon, you can take a frozen piece or whole fish, then you need to defrost it in advance and exclusively in a natural way, under no circumstances put it under hot water, in an oven or microwave. It is important to preserve the benefits and nutrients. The skin, of course, can be removed, but true experts recommend leaving it and salting it directly in it.

There are a few more secrets for salting pink salmon at home:

• For pickling, it is better to choose proven and high-quality manufacturers who guarantee a “pure” product, not weighed down by a phosphate solution;
• Glassware will help preserve the taste at all stages of cooking - it is better not to use metal and plastic;
• It is much more convenient and easier to remove fins using special scissors, since a knife can damage the skin and partially disrupt the technology of quick and delicious salting fish.

You can salt it whole or in pieces; there is also the option of dividing it into thin slices to speed up the process and increase the number of options for further use of the finished product.

Dry salting technique

There are four main recipes for how to quickly and tasty salt pink salmon at home: lightly salted (keep the fish in a salt solution for some time), spicy ambassador(add various spices, seasonings and herbs to the solution to taste to enhance the tartness and aroma), dry pickling (grate with salt and sugar, exclude water) and salting in oil (use vegetable oil as the base of the marinade).

Classic way

For this recipe, it is customary to take salt and sugar and rub the carcass thoroughly on all sides.

If you want to deviate from the traditional algorithm, you can add dill, parsley, rosemary, bay leaf, mustard or a little lemon. It is strongly advised not to use iodized salt, so as not to interrupt the individual taste of the seafood. After rubbing, the fish should be immersed in a container or any convenient container and left in the refrigerator for a day.

It will be great to press the fish on top with some kind of weight for maximum impregnation. The rule is simple: the longer pink salmon is in this state, the saltier it becomes, so you can easily adjust the resulting taste. The maximum salting period is three days. Then the carcass should be taken out, thoroughly cleaned of salt, sugar and seasonings - that’s it, the homemade salted fish is ready.

"Wet" pickling

The name itself hides the answer to the question, what exactly is the difference between dry and wet ways to quickly and tasty salt pink salmon. For wet pickling, the recipe is as follows:

• For fish, take large-sized dishes, since in the future it will contain not only fillets or pieces, but also water;
• Two liters of water are brought to a boil, then spices are added as desired. A proven combination is two bay leaves, 70 grams of salt and one teaspoon of black peppercorns;
• Boil water with seasonings for another 10-15 minutes;
• The broth is given time to cool, and then it is necessary to strain it;
• The last step is to pour the mixture over the fish and leave it in the refrigerator to soak for one day.

The recipe for pickling pink salmon in a marinade is similar, but initially you take half a liter of water, and then do not filter it, but pour the solution over the fish in a container and also leave it in the refrigerator to marinate for a day. After a day, the water must be drained, and the fish is ready. This is the easiest way to deliciously marinate fish.

To reveal the entire flavor palette of pink salmon, you can pour it vegetable oil. This way all the smells and shades of taste will be able to sparkle much brighter and stronger.

Pink salmon meat can sometimes turn out to be too dry, then there is a solution: salting pink salmon for salmon right at home. This cooking method will provide the fish with greater juiciness and the right fat content..

If suddenly the fish is too salty, then you should rinse it under water to the desired degree of salting. You can leave it to soak for half an hour to an hour.

Homemade pink salmon ambassador involves a lot in various ways and combinations. Here are a few more that guarantee excellent taste and culinary success.

Fish with butter and lemon juice

For preparation you will need:

• 1 kg of pink salmon;
• 1 large lemon;
• 2 tablespoons salt;
• one teaspoon of sugar;
• 150 g sunflower oil;

Rinse the fish thoroughly, remove the head, fins and tail, also remove the backbone, large and small bones. Remove the skin and cut the fish into five to six pieces. Rub the slices with salt and sugar, then cut the lemon into thin slices, after removing the seeds, and alternate layer by layer of fish and lemon in the container. The last layer should be lemon. Fill in the result sunflower oil, seal and leave in the refrigerator for a day. After a day, the fish is completely ready.

Pink salmon fillet with mustard

Ingredients:

Thoroughly clean the fish, remove the head, tail, fins and bones. Rinse. Carefully cut into four identical pieces. You need to take a large container, grease the walls and bottom with oil, arrange four pieces tightly, rub sugar, salt and dill on top and between them. Close the container well and leave in the refrigerator for forty-eight hours. After two days, take out the fish, mix sweet and spicy mustard, olive oil and vinegar and serve either as a separate sauce, or by covering the pink salmon with sauce on top.

Pink salmon will be very good in combination with a concentrated sugar solution, with spicy spices, with hot sauce, with onions and vinegar.

Attention, TODAY only!

People living far from sea coasts buy only frozen fish. Salted pink salmon is considered a delicacy. But this useful fish exists.

Pink salmon meat is elastic and rich in protein. Because of the special color of its flesh, the fish was also nicknamed “pink salmon.” The abundance of healing fatty acids makes pink salmon one of the healthiest fish products.

How to pickle pink salmon tasty and quickly

The texture of pink salmon meat is both tender and elastic. It absorbs salt very quickly. it takes a little more than a day. You can start processing pink salmon immediately after defrosting the carcasses.

It is better to buy fish freed from entrails and heads. The purer the color of the pink belly of pink salmon and the straighter the tail, the fresher the fish.

Interesting fact: in 85 g lightly salted pink salmon 10 g of beneficial fish oil is retained

Secrets of taste

It is a little bitter, and this property must be taken into account when pickling at home. Salt will eliminate the bitterness, and sugar and herbs will add piquancy to the fish.

Pink salmon is combined with the following seasonings:

• dill;
• parsley;
• black pepper;
• white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

Experienced home cooks know several secrets of salting pink salmon:

• sugar added to the brine adds piquancy to the taste;
• for oil brine it is better to use regular vegetable oil;
• Pink salmon secretes the juice needed for pickling best when loaded;
• powdered sugar gives the brine more delicate taste than granulated sugar;
• for salting pink salmon, you can only use rock or sea salt;
• Salting the top can only be done in glass, plastic or ceramic containers.

Important: 100 g of salted pink salmon is only 160 calories. A 100-gram piece of fish contains 19% pure vitamin A.

How to properly prepare pink salmon for salting

Frozen fish should thaw naturally - on the bottom shelf of the refrigerator. You can free the fish carcass from the skin, although many recipes allow salting with the skin.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Because the salted pink salmon used as a delicacy, the head, bones and fins must be removed. Pickle the clean pulp. If you split the fish in half and remove the backbone, you will get two fillets. Some recipes call for small slices of pink salmon.

Cooking technology

There are several methods for salting fish.

You can cook pink salmon at home:

• lightly salted. With this method, pink salmon are kept for a short time in an aqueous salt solution;
• spicy salting. Various spices and aromatic herbs are added to the fish processing solution;
• dry pickling. Pink salmon is treated with salt (sometimes salt with sugar), without liquid;
• salted in oil. Brine for pink salmon is prepared using vegetable oil.

Recipe for pickled pink salmon after freezing

The texture of pink salmon deteriorates when frozen. Ice particles appear in the tissues of the fish, which loosen the product. When preparing thawed pink salmon for salting, you need to carefully look at the bones.

If the spine moves away from the flesh too quickly, it means the fish has been defrosted and frozen several times. This product is not suitable for pickling. If the meat of thawed pink salmon is elastic, you can start salting.

Note: the larger the fish, the meatier the fillet, and the easier it is to salt it.

The canonical recipe for salted pink salmon involves processing the fillet with a sugar-salt mixture. You need twice as much salt as sugar. The mixture is rubbed into the pink salmon slices from all sides.

The fish is kept in the refrigerator under an enamel or glassware 24 hours. If you need to speed up the salting process, you can slightly increase the proportion of sugar. But fish processed in this way does not last long.

Recipe for dry salted pink salmon

The simplest brining method requires only fish and salt. A ceramic or glass bowl is filled with salt to a depth of 1 cm. Slices of fillet are placed on the salt, skin side down. The top of the fish is also sprinkled with salt. It is best to achieve salting in the refrigerator.

There are options:

• cover the fish with a lid;
• put a load heavier than the carcass itself;
• Place cling film on the salted fillet.

Regular homemade pickling requires 1 day. This technology underlies all recipes for pickling pink salmon.

The Japanese version of salting, which uses only pink salmon and salt, involves the use of sea salt.

The cooking procedure is as follows:

• Dry large pieces of skinless fillet with a paper towel;
• the fish is sprinkled on all sides with sea salt and wrapped in paper towels in 3-4 layers;
• the wrapped fillet is placed in a sieve, which is placed on a plate;
• The entire structure is kept in the refrigerator for 1 day.

In Japan, they believe that this method of salting gives pink salmon a more beautiful, pink-orange color.

Note: the longer the pink salmon is salted, the more intense it will be. salty taste. You cannot leave fish salted for longer than 3 days.

Dry pickles with sugar and spices

There are many ways to salt pink salmon with spices. The basic basis of most recipes is the following algorithm of actions:

• remove the backbone and bones from the fish;
• divide the fillet in half;
• Spread the pieces on all sides with a mixture of salt, black pepper, sugar, finely chopped dill and parsley. Place 3 bay leaves between two pieces.
• pour lemon juice over it;
• put one piece on top of another;
• keep for 1-2 days in the refrigerator;
• Clean the prepared pink salmon from any remaining salt and spices.

A festive feast at home is accompanied by gourmet dishes, with which the hostess wants to pamper her guests. Salted red fish can be a special delicacy. If you make salting in different variations, then many new and interesting dishes. How to pickle pink salmon will be discussed in this article.

This pickling option requires the following ingredients:

• chopped pink salmon carcass – 1 kg;
• fine granulated sugar – 20 g;
• coarse salt – 40 g.

The process itself is quite simple and, by the way, men often do the salting of fish.

1. Pink salmon should be cut into 2 fillets.
2. Salt and granulated sugar are mixed in a separate bowl. Rub the fish pulp with a mixture of dry ingredients.
3. Both halves of the fish are placed together. Next, the skin is generously sprinkled with the dry mixture.
4. The fish should be wrapped in cling film, then placed in a tray under pressure and put in the refrigerator for a day.

Attention! The oppression should lie evenly on top of the entire fish.

It is convenient to do this as follows:

• place a cutting board on top of the fish;
• Wrap a 1 kg pack of salt in film and place on top.

Salted fish with fresh dill

Fans of greens can add fresh dill to the dry mixture when salting fish. The carcass is salted according to the above recipe, but before the two halves are put together, the pink salmon fillet is generously sprinkled with finely chopped dill. For 1 kg of fish you will need 150 g of spice.

It is important to remember that for more flavor, it is better to use the leaves of the greens rather than the stems.

Pink salmon fillet, quickly salted

In order to salt fish very quickly, you should buy an already cut carcass in the store.

1. At home, the pulp should be soaked for 15 minutes in water with lemon juice to disinfect. For 1 liter of water, take 2 tablespoons of citrus juice. This will give the finished dish a light lemon flavor.
2. Next, salting is carried out according to the above recipes.

How to deliciously marinate fish

If you have time to prepare the marinade, it will significantly expand the gastronomic line fish dishes served on the table. Pink salmon in brine has a wonderful delicate taste.

In brine with sugar

• red fish fillet – 1 kg;
• coarse salt – 40 g;
• granulated sugar – 20 g;
• filtered water – 500 ml;
• laurel leaf – 3 pcs.;
• juniper and black pepper – 3 – 4 pcs.;
• olive or grape seed oil – 30 ml.

After preparing the products, follow a simple procedure:

1. Put water on fire and dissolve salt and sugar in it. Add spices and boil for 2 minutes.
2. Remove from heat and wait until the marinade becomes warm.
3. Place the fillet in a rectangular container with sides. It should freely accommodate the whole fish.
4. Pour warm marinade over the carcass until it drowns completely.
5. Close the container with a lid or wrap it in film and put it in the refrigerator.

After a day, the fish can be transferred to a food container, after pouring oil on it.

Cooked in mustard sauce

It is best to marinate such fish in a jar.

• pink salmon – 1 kg;
• mustard – 30 g;
• coarse salt – 60 g for salting fish + 10 g for mustard sauce;
• granulated sugar – 20 g;
• onion – 200 g;
• mustard seed – 20 g;
• white pepper - a pinch;
• fresh lemon – 20 ml;
• grape seed oil – 150 ml.

Let's get to the fun part:

1. The fish must be divided into slices, after removing the bones from it.
2. Mix sugar with salt for pickling.
3. Place the fish slices in a container and sprinkle generously with a mixture of salt and sugar. Place a weight on top and hide the entire structure in the refrigerator for a couple of hours.
4. Peel the onion from the outer peel and finely chop it into half rings.
5. The mustard seed needs to be poured with boiling water for 5 minutes, then the water should be drained. Mix mustard with vegetable oil until smooth, add salt, white pepper and steamed seeds, as well as onion.
6. Remove pink salmon from the container, place in a colander and wait until excess liquid drains. You need to shake the fish a little so that excess salt and sugar fall off.
7. Place the carcass in a clean container and pour the sauce over it. Gently mix the fish in the marinade by hand.
8. Scald the prepared jar with boiling water and transfer pink salmon into it with a clean spoon.

The fish should sit in the refrigerator for two days, after which it can be served.

Do you know that the fish will be especially tasty if you also prepare the mustard yourself.

• mustard powder – 80 g;
• filtered water – 200 ml;
• granulated sugar – 10 g;
• fine salt – 20 g;
• vegetable oil – 40 ml.

Well, then everything is quite simple:

1. Stir water with mustard until smooth and leave in a warm place for 10 hours.
2. After this, remove excess moisture that will form on the surface.
3. The remaining ingredients are added to the prepared mixture and everything is mixed.

Quick salting of pink salmon in one hour

If you need to prepare something tasty for the table in a short time, then salting fish in an hour is the surest way.

• pink salmon fillet – 1 kg;
• sparkling water – 100 ml;
• filtered water – 150 ml;
• fine salt – 50 g;
• granulated sugar – 20 g;
• whiskey – 30 ml;
• pepper mixture (peas) – 20 g;
• dill leaves – 100 g.

We put on an apron and get started:

1. The fish should be cut into thin slices. For this procedure, the knife must be very sharp.
2. Dissolve salt and sugar in water. Finely chop the dill leaves.
3. Chop the peppercorns with a knife or crush them in a mortar. Mix the salt mixture, whiskey, pepper and dill in a separate container.
4. Place the fish in a container and carefully spread the mixture over it.
5. Quickly pour the prepared ingredients with sparkling water, cover with a lid and put in the refrigerator.

After an hour, the fish can be served.

An excellent flavor composition for this dish will be provided by lightly salted cucumbers, also prepared in an hour. Moreover, you don’t have to throw out the remaining sparkling water.

• fresh cucumbers – 200 g;
• salt – 80 g;
• granulated sugar – 10 g;
• dill stems - a small bunch;
• sparkling water – 100 ml;
• garlic – 5 cloves.

Cucumbers should be cut lengthwise into halves and grated garlic. Place cucumbers, garlic, salt, sugar and whole dill stems into a durable plastic bag. Fill everything with soda on top and vigorously shake the bag for about two minutes. Tie it in a knot and put it in the refrigerator.

Spicy fish in honey marinade

Honey marinade can be prepared in three variations:

1. Honey-soy. To do this, you need to mix two tablespoons of honey and 100 ml of soy sauce.
2. Honey mustard. A tablespoon of mustard is mixed with two tablespoons of light honey and a pinch of red hot pepper.
3. Honey-lemon. Freshly squeezed lemon juice and stir two tablespoons of honey until smooth.

Any chosen mixture is applied to the fish, salted according to the classical method, and placed in an airtight container for a day.

How to salt pink salmon for salmon

If pink salmon still seems a little dry, then it can be salted in such a way that it tastes indistinguishable from salmon.

• pink salmon fillet – 1 kg;
• vegetable oil – 100 ml;
• cooled boiling water – 1 l;
• coarse salt – 100 g.

Only three steps separate us from delicious pink salmon a la salmon:

1. Dissolve salt in water. Cut the fish into slices and place in the solution for 15 minutes.
2. Drain the carcass in a colander and dry.
3. Place pink salmon in a container and add oil.

In a day, the most delicate flesh of red fish, simulating salmon, is ready.

Attention! If you pour hot oil over such fish, you can store it in the refrigerator for about a month.

With lime

Lime has a rich flavor palette, so the fish turns out excellent. The salting technology is as follows.

• salted pink salmon – 1 kg;
• lime – 3 pcs.;
• white pepper - a pinch;
• salt – 20 g.

And here, too, no difficulties await you:

1. The fish is salted according to the classic recipe.
2. The zest of the lime is grated, and the citrus pulp is cut into pieces and blended in a blender.
3. The pulp, zest, salt and pepper should be mixed.
4. Cut the fish into thin slices and place in a container. Spread the citrus mixture evenly on top.

Keep the preparation in the refrigerator for a day.

If we salt the whole pink salmon, then the fish is rubbed inside and out, and then wrapped in cling film.

Lightly salted fish in one day

• pink salmon carcass – 1.5 kg;
• coarse salt – 50 g;
• granulated sugar – 20g;
• vegetable oil – 80 g;
• white and lemon pepper - a pinch each.

Cooking:

1. Rinse the carcass well.
2. Stir the dry ingredients in the oil and rub the fish inside and out.
3. Wrap the carcass in cling film and cloth.
4. Place the fish in a container under pressure.

In five to six hours the appetizer will be ready.

It is important to remember that this salting is only suitable for fish purchased in a store or on a farm. If the fish is wild, then it is better to salt it properly.

It is not difficult to salt pink salmon correctly, but you need to strictly adhere to the recipe.

The key to successful preparation will be the correctly selected initial product, that is, the fish itself:

• the skin should be elastic;
• When pressed with a finger, the pulp immediately returns to its original state;
• The meat should have a pleasant cucumber aroma.