How to pickle red trout fish. How to salt trout fish.

Salt trout at home (photo)

How to salt trout step by step recipe with photo.

How to salt trout at home. How long to salt trout. Salting fresh trout at home.

The easiest and most delicious salted trout recipe at home. Salted trout at home conditions 3-5 times cheaper than the finished factory salted trout and 10 times tastier.

What do you need:

1. Trout chilled(frozen), the size of the piece is up to you.
2. Coarse salt.
3. Sugar 1-2 tbsp. spoons.

If you bought a whole trout, then how to cut it is described in the article "How to butcher a trout?"

A piece trout designed for salting mine, with a sharp knife, we divide the fish along the ridge.

If you want, you can remove trout bones of the spine and ribs, it will be more convenient to cut later. I salted trout with bones. Trout generously coat with large salt on all sides, more where the skin is, on a piece like mine (1 kg), it took three tablespoons, we are not afraid to oversalt, the fish takes salt as much as it needs. After trout sprinkle with sugar. Salted trout put in a container. Cover with foil. Don't go overboard with sugar. If after salting trout seems sweet - add a little salt.

We leave salted trout at room temperature for 12-20 hours, then put in the refrigerator. Use salted trout possible in a day. Quick Recipe cooking salted trout. If you want to eat salted trout three hours after salting, then cut the fish into thin plates, sprinkle with coarse salt, add a little sugar, that's all - salted trout you can eat after three hours. From salted trout can cook snack, recipe

P.S. If a salted trout cut into festive table, then nothing will remain on the plate after five minutes.

Red fish in Russia is usually consumed in lightly salted form. This is the easiest and most inexpensive way to cook fish, which turns out delicious and tender. At the same time, all useful substances are preserved in it, and beautiful appearance is not violated. This dish will brighten up any holiday table! For salting, salmon and trout are more often used, which will be discussed in this article.

Salmon and trout are almost always on store shelves. For salting, it is better to choose fresh fish. Although some chefs claim that frozen fish is also very tasty and has a more delicate taste.

You can buy a whole fish and then cut it, separating it from the bones with a special, very sharp knife. Those who do not like to mess around for a long time can immediately buy ready-made fish fillets.

Salting red fish is easy enough, and spoiling it is almost impossible. The fish is fed only with the amount of salt that is needed, so it is very, very difficult to oversalt it. So, don't be afraid to add the pickling mixture!

In the basic recipe, which you will find in any cookbook, the pickling mixture consists of equal parts of granulated sugar and salt. For salting, it is better to choose coarse salt. This is the main composition in which you can add spices, dry herbs, Bay leaf, fresh herbs.

Having salted the fish a couple of times, you will find your ideal proportions, and your salted salmon or trout will never linger in the refrigerator for a long time.

Expect that per kilogram of the mixture you will need 3-4 tablespoons of the pickling mixture.

It is better to salt in a non-metallic container, otherwise, the finished fish may taste like iron. Lay the fish in the dishes gradually, sprinkling abundantly with the pickling mixture and adding spices to taste. After that, it is better to close the container (with a lid or just a napkin) and put it in a cool place. It can be a refrigerator, and in winter - a balcony.

You will see that thanks to salt and sugar, the fish will give plenty of juice, but do not drain it until the fish is ready. Before serving, remove the fish from the container and let the resulting brine drain. Then clean the fish from the remnants of spices. If there is a lot of brine on the fish, you can blot it with a napkin, but do not rinse it!

Everything, the fish is ready to serve! You can cut it into smaller pieces, wrap it in rolls or decorate a salad with it. You can sprinkle the fish with lemon juice, sprinkle with fresh herbs, put olives or black olives next to it.

Salted trout or salmon is a very tasty and popular snack that your family and guests will sweep off the table in no time! Enjoy your meal!

Salted fish "Finnish"

You will need: 500 gr. trout or salmon, 100 gr. fresh dill, 3 tbsp. coarse salt3 tbsp. Sahara
Preparation: Wash the fish, dry, cut along the ridge, remove the bones. Do not remove skin. Mix salt and sugar together, rub the fish well with this mixture. Wash dill, dry. Put 1/3 of the whole dill in a plate (straight with whole sprigs). Put half of the fish on the dill with the skin down, put another dill again, then fish again (with the skin on top) and again dill. Press on top with a weight, after covering the fish with a plate. Leave at room temperature for eight hours, then put in the refrigerator for two days.

Salted salmon in two hours

You will need: 500 grams of trout or salmon, 0.5 liters of water, 2 tablespoons of salt, 2 tablespoons of sugar.
Preparation: Cut the fish, remove the bones, cut into portions. Prepare the brine: boil 0.5 liters of water 2 tbsp. spoons of salt 2 tbsp. spoons of sugar. Cool the brine and pour over the prepared fish. After 2 hours the fish is ready!

Trout with honey

You will need: 1 kg of trout (skinless fillet) 1 tbsp. spoon of honey 3 tbsp. spoons of salt.
Preparation: Rinse the fillet with very cold water and dry thoroughly with a towel. Mix honey with salt. Apply this mass to the fish, let it thaw, gently rub it into the fish. Roll the fillet into a roll and place in a glass container.
Cover and refrigerate for one day. Then remove and turn the fillet on the other side in the resulting brine. Leave again for one day. Repeat the procedure with turning the fillet on the third day. On the fourth day, pour out the brine. The fish is ready!

An accelerated recipe for salting salmon

You will need: 1 kg of salmon or trout, 2-3 tablespoons of salt, 6-8 pcs. peppercorns, 3 pcs. bay leaf, 1 tbsp. tablespoon of table vinegar, 50 ml of vegetable oil, 1 onion.
Preparation: We cut the fish, separating the skin from it. We cut the fillet into slices and put it in a container for salting. In a separate container, prepare the brine, pour half a liter of water into it, add salt and stir thoroughly. Fill the fish with brine and put oppression on top of it. Let it stand at room temperature for one and a half to two hours, then drain the brine and fill it with a new mixture of a glass of water and a spoonful of vinegar. Leave the fish in it for 3-5 minutes. We cut the hands into rings, add bay leaf, pepper, vegetable oil and lay out slices of fish fillet and mix everything thoroughly. In 15-20 minutes the fish will be ready!

Video recipe “How to pickle red fish?”

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Red fish is a popular delicacy in many countries of the world. It is relevant both on holidays and in the daily diet. High nutritional value and health benefits human body, makes red fish a desirable product. Different varieties of red fish can be cooked in different ways.

One of the most popular methods is salting. Salmon and trout are used for salting. The process of salting fish is very simple, so often this is how red fish is cooked at home. In addition, it is an inexpensive processing method that results in a product that can be stored for some time in the refrigerator and served in many ways. There are also many recipes for salting salmon, and they are all simple to perform.

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Method one: Classic

The basic way to salt salmon and/or trout is the easiest. Its meaning is that the fish must first be properly processed, then prepare the pickling mixture and soak the fish with it. Next, the salted fish is folded into a container, covered and put in the refrigerator. A few days later, a red fish appetizer is ready.

Recipe. Simple salting of trout (salmon)

This recipe will allow you to salt the fish with the help of the most simple products and get a delicious product that can be used both on its own and as an ingredient for salads and appetizers, as well as some first courses.

Ingredients:

• 1 kg trout or salmon
• 2 tbsp. l. coarse salt
• 2 tbsp. l. Sahara
• 5 - 6 allspice peas
• 2 bay leaves

Cooking method:

1. Cut up the fish. To do this, you first need to wash it, use kitchen scissors to cut off the fins. Then, with a sharp knife, peel off the scales, cut off the head and tail. Next, remove the underbelly (this is the fatty part of the carcass, which is salted separately or used to prepare fish soup). After that, cut the fish along the ridge, remove the spine and ribs. Got two fish fillets.
2. Prepare pickling mixture. To do this, mix salt and sugar.
3. Salting. Put the fish fillet on the board, blot with a napkin. Pour the pickling mixture on the bottom of the bowl, then, skin down, lay out one fish fillet. Top with peppercorns and bay leaf. Then put the second piece of fillet, previously sprinkled with the pickling mixture, with the skin up. Top the fish fillet with the mixture.
4. Cover the fish and place a load on top (for example, a filled three-liter jar), leave at room temperature for 2 hours.
5. After the specified time, remove the oppression, close the fish tightly with a lid and put in the refrigerator for 2 days.
6. After 2 days, take out the fish, drain the brine, remove excess pickling mixture, wipe the fillet with a napkin and serve.

Ready fish can be cut into cubes and added to a salad, or cut into thin slices and served as an appetizer.

Salted salmon and trout are combined with almost all vegetables. Also good with bread.

Helpful Hints:

• Tip 1. There is an opinion that the fish will absorb as much salt as it needs, so salt can not be spared. At the same time, a lot depends on the fish itself, so it’s better to focus on your taste preferences.
• Tip 2. You need to salt the fish in an enameled or plastic container. A metal container is not suitable, because in the process of salting, the fish can acquire a taste of metal.
• Tip 3. If you don’t feel like messing with cutting fish, you can buy ready-made fillets. At the same time, pay attention to its weight and quality of cutting.

Method two: Quick

This method of salting salmon and / or trout is good because it takes a day to get delicious snack. It is based on the classic method, but has its own cooking features that reveal recipes.

Recipe 1. Daily salting of trout (salmon)

According to this recipe, a delicious fish is prepared in just a day. Therefore, it is great when there is little time for cooking. Moreover, salted red fish will decorate any table and is always in demand.

Ingredients:

• 1 kg trout or salmon
• 2 tbsp. l. rock salt
• 1 st. l. Sahara
• Lemon juice, spices and spices to taste

Cooking method:

1. Wash the fish carcass, cut it as described in the previous recipe and wipe it dry with a napkin.
2. Cut the fish into portions and rub with a pre-prepared pickling mixture of salt, sugar and spices. Then sprinkle with lemon juice on both sides and place in a non-metallic deep bowl.
3. Cover the bowl and put oppression on top, put in the refrigerator.
4. After a day, get the fish and serve it on the table.

Such trout or salmon can be served as an appetizer or as an ingredient in salads, sandwiches and first courses. Also, fish can be used as a filling for pies and rolls.

Recipe 2. 10-hour salting of trout (salmon)

When there is very little time, but you need something tasty, healthy and nutritious, for example, as salted trout or salmon. Cooking fish according to this recipe is the best solution.

Ingredients:

• 1 kg of fish
• 3 tsp salt
• 100 g refined sunflower oil

Cooking method:

1. Treat trout or salmon and wipe dry with a napkin. Cut the fillet crosswise into small cubes of 0.5 cm.
2. Pour salt into non-metallic dishes and put the fish. Mix thoroughly so that each piece of fish is saturated with salt.
3. Pour oil over fish with salt and mix again, refrigerate.
4. After 10 hours, the fish is ready to eat.

Delicious fish can be stored for several days in the refrigerator and served in many ways.

• Tip 1. Add different spices and spices to get fish with different flavors every time you pickle a new batch of delicious fish.
• Tip 2. To make it easier to remove the scales from the fish, pre-soak it for a few minutes in hot water.

Method three: Scandinavian

In the countries of Scandinavia and other northern states, red fish is one of the main products. Therefore, there it is prepared especially tasty, taking into account all the nuances.

This method is very simple, and therefore you can salt trout or salmon according to the recipes of Scandinavian cuisine in your own kitchen.

Recipe 1. Salting red fish in Finnish

Whether it's salmon or trout, salted according to this recipe, it turns out moderately salty and tender. It is delicious as an appetizer and as an ingredient in many dishes.

Ingredients:

• 500 g trout (salmon)
• 100 g fresh dill
• 3 art. l. coarse salt
• 3 art. l. Sahara

Cooking method:

1. Wash the fish, dry it, cut along the spine and remove the bones. Leave the skin.
2. Mix salt and sugar and rub the fish fillet with this mixture on all sides.
3. Wash and dry the dill. Put 1/3 of the total mass of dill on a plate with sprigs. Place half of the fish skin side down on top of the dill, then a layer of dill and another fish fillet.
4. Ready "gathering" cover and put the load on top. Leave for eight hours at room temperature. Then refrigerate for two days.

After two days, take out the fish, remove excess mixture and dill, cut into pieces and serve as a snack.

Recipe 2. Salted salmon in 2 hours

Scandinavian cuisine also has express recipes for salted fish. The main feature of the recipe is speed, while the result is “you will lick your fingers”.

Ingredients:

Cooking method:

1. Cut the fish, remove the bones and cut into small portions.
2. Prepare the brine: bring water to a boil and add sugar and salt to it. Cool down.
3. Put the fish in a non-metallic container and pour over the chilled brine. Cover and leave at room temperature.

After 2 hours, you can serve the finished snack, decorating it with herbs.

Useful advice: For the pickling mixture, use coarse salt. Because salt of the “extra” type will absorb all the juice and the fish can turn out to be dry and even salted. Coarse salt allows the fish to salt out in own juice. The result is a tender light-salted fish.

Method four: With honey

This method gets its name from the ingredient used in the brining process. But, despite the presence of honey, the fish turns out to be lightly salted and does not work at all. In addition, the pulp of the product after such salting is particularly tender.

Salting trout or salmon in this way is very simple and inexpensive.

Recipe. Salted trout with honey

A feature of this recipe is that instead of sugar, honey is used for salting. Thanks to this, the fish acquires a rich taste. In addition, only skinless fillets are used for salting.

Ingredients:

• 1 kg. Trout fillet (salmon) without skin and bones
• 1 st. l. honey
• 3 art. l. salt

Cooking method:

1. Rinse the fish fillet in cool water and dry thoroughly with a towel.
2. Mix honey with salt and cover the fish fillet with this mass, carefully rubbing into the pulp.
3. Roll the fillet, smeared with the mixture, into a roll and place in a glass container. Cover the container with a lid and refrigerate for a day.
4. After a day, pull the fish out of the refrigerator, turn the roll over in containers, putting it on the other side in the resulting brine. Put it back in the fridge for a day. Repeat this for three days.
5. On the fourth day, take the fish out of the refrigerator, drain the brine and the fish is ready to serve.

Such a fish can be cut into rolls and served as an appetizer. And you can expand it into a layer and cut into slices.

Useful advice: Since honey becomes liquid when mixed with salt, this product can be used in any consistency. And adding honey different kind and varieties can influence the taste, finding their "classics".

Method five: With vodka

This method belongs to a number of fast, and very simple. The amount of pickling ingredients is not large. As a result of short manipulations, a delicate fish with a balanced taste is obtained.

Recipe. Salted trout on vodka

This recipe will come in handy for anyone who needs to quickly prepare a tasty and nutritious snack.

Ingredients:

• 500 g cooked trout or salmon fillet
• 2 pinches of salt
• 1 pinch of sugar
• Several sprigs of dill
• 30 - 50 g of vodka

Cooking method:

1. Rinse the finished fish fillet and dry with a towel.
2. Sprinkle with a pinch of salt inner part fillet.
3. Sprinkle sugar on top, then cover the fillet with dill sprigs and sprinkle with vodka.
4. Put the fish in a container, cover with a plate and leave in the room.

If you salt the fish according to this recipe in the morning, then after dinner you can treat yourself to it.

Useful advice: To work the fish with one pinch of salt and sugar evenly, you just need to sprinkle the flesh of the fish, and only then rub the mixture into the fillet. You should not increase the portion of salt and sugar in this recipe, as the fish may not turn out tasty.

Method six: Salting the bellies

Fish fillets and steaks are tasty and healthy food, which no one will argue with. That's just, not always and everyone can afford it. But there is an alternative - the abdomen. This is a very satisfying part that is often thrown away. In some stores, it is sold separately from steaks and fillets and is not at all expensive.

Instead of throwing away the fat bellies, you can pickle them and make a great snack.

Recipe. Salted belly of red fish

This recipe will help you prepare a delicious snack for beer. You can also add pieces of salted bellies to vegetable salads.

Ingredients:

• 400 g salmon belly
• 2 tbsp. l. salt
• 1 st. l. Sahara
• A mixture of peppers to taste

Cooking method:

1. Rinse the belly thoroughly and soak in water for 20 minutes. Then drain the water, rinse again and remove scales.
2. Prepare the mixture by mixing peppers, salt and sugar. Roll the belly in the resulting mixture and carefully lay it in layers, fold it tightly into a jar. Then pour a little water into the jar (1 - 2 tablespoons) and refrigerate.
3. Salmon belly salted for 2 days in a closed jar.

The result is a ready-made snack that can replace sausage and similar products.

Helpful Hints:

• Tip 1. Always choose only the freshest fish. AT this case abdomen. Indeed, despite the fact that the product is contained in salt and spices, fish still does not undergo heat treatment. Therefore, you should not risk your health by neglecting the release date.
• Tip 2. Do not overexpose the fish for more than 2 - 3 days in the brine, which is formed during the salting process. After the specified time, it is necessary to drain the brine and move the fish to a jar, where it can be stored for a long time. Otherwise, the fish will not taste good.

Method seven: Salting steaks of salmon (trout)

Steaks can not only be processed hot (baked, fried), but also salted. This is done as simply as salting other parts of the fish. It turns out tasty, presentable and very original.

Recipe. Salted salmon steak

This recipe involves salting the fish using brine. The latter is very easy to make. And the whole salting process is calculated in minutes.

Ingredients:

• 2 large salmon steaks
• 1 liter of water
• 3 - 4 tbsp. l. salt without a slide
• 1 st. l. Sahara
• 1 st. l. vinegar
• Spices to choose from and to taste

Cooking method:

1. Prepare brine. Pour water into a saucepan, add salt, sugar and bring to a boil. Then, if desired, add selected spices, such as coriander, pepper, bay leaf and mix and pour in the vinegar. Remove from heat and let it brew, then strain it.
2. Rinse salmon steaks, dry with a towel and place tightly in a container. Pour in chilled brine, cover and refrigerate for 2 days. Serve the finished fish as an independent dish, decorating with herbs.

Useful advice: If you like not very salty fish, you can take a sample the very next day.

Video

To treat homemade delicious lightly salted trout, it is not at all necessary to buy a finished product in the store. Moreover, the quality of most of the offered fish leaves only much to be desired. For dishonest manufacturers (we have, alas, we also have such ones), beautiful packaging may hide a product containing all kinds of dyes, flavor enhancers, preservatives, which are by no means useful for our health.

Therefore, it is better to roll up your sleeves and cook lightly salted trout yourself. Such fish turns out many times better than its store counterpart, and it will not be a shame to serve it even on the festive table.

It is not difficult to salt red fish (trout, salmon, salmon) at home. The simplest ingredients for salting can be found in any kitchen cabinet, and fish can be purchased at the market or in the supermarket. But you need to do it right, because the final result depends entirely on how responsibly you approached the choice of fish.

Delicious slightly salted trout will turn out if you take the fish fresh chilled. Of course, you can also buy frozen, but after defrosting, the quality of the product will suffer a little. In addition, no one will ever give you a 100% guarantee that frozen fish has been subjected to only one freeze.

For salting, it is best to buy already prepared fish - gutted, without a tail and head. Firstly, the percentage of waste will be much lower, and secondly, professionals will clean the fish much better, with a minimum of losses.

When buying, be sure to pay attention to the quality of the trout. A fresh, not stale product exudes a specific, but pleasant, light fishy smell, and when pressed with a finger, no traces remain on the skin. The meat should be elastic and fit snugly to the bones and skin.

Home lightly salted trout, the recipe of which I propose, must be kept in the refrigerator. However, its shelf life is short, because it does not contain preservatives. Therefore, it is better to calculate the required amount of trout in advance, so as not to salt too much and not let the product go to waste. Although it seems to me that tasty dish won't stay in the fridge.

Ingredients:

Trout - 800 g,
Salt - 2 tablespoons,
Sugar - 1 tablespoon,
Allspice - 5 peas,
Carnation - 5 stars,
Coriander - half a teaspoon.

How to cook lightly salted trout at home

Clean the trout with a fish scaler.

Tip: In order for the fish to be cleaned well, you need to rinse it with hot water before cleaning.

Start cleaning the fish from tail to head, holding it by the tail with a towel so that the fish does not slip out of your hands.

Remove the entrails and gills from the cleaned trout. Rinse the fish thoroughly with cold water inside and out.

Separate the tail and head from the trout.

Make an incision along the spine with a sharp knife and separate half of the fish from the spine.

Cut off the belly of the fish.

Cut off the top fin.

Separate the second half of the fish from the spine and ribs.

Put the head, tail, peritoneum, fins and spine with ribs in a bag and put it in the refrigerator, you can cook a wonderful rich fish broth or fish soup from them. In this case, we get non-waste production: you will have not only delicious lightly salted trout, the recipe of which you are reading, but also another, also delicious dish.

Use tweezers to remove large bones. To feel where the bones are, just run your finger along the fish in the direction from head to tail.

To determine how much sugar and salt your lightly salted trout will need, weigh the resulting fillets.

Prepare the pickling mixture. Salt, take at the rate of 2 tablespoons per 1 kilogram of prepared trout fillet. And take 2 times less sugar than salt. Since the weight of the trout fillet, which I planned to salt, was almost 1 kilogram (without a few grams, but this is not so important), I took 2 tablespoons of salt and added 5 allspice peas to them.

Add a tablespoon of sugar to the mixture.

Add ground coriander to the mixture.

Grind the cloves in a mortar and also add to the pickling mixture.

Then I thought that sweet peas should also be crushed so that it gives off its aroma. And so she took it out of the prepared pickling mixture and, like a clove, placed it in a mortar. You can do this in advance - just before adding pepper to the pickling mixture.

I have already touched on the methods of home salting fish many times. One of the popular recipes can be attributed. Salting in brine, closer to industrial methods and is designed to process large quantities of raw materials, but nothing prevents us from using this recipe at home. This method of salting is also called wet. This time, the lot fell on the trout. However, this recipe is good for all types of fish to be salted. Without much experience, in brine it is better to salt fresh fish that has not been frozen. Frozen fish can be very salty.

Ingredients for salting trout in brine:

one kilogram of trout fillet

liter of water

salt of the first grinding to a saturated brine (about 350 gr)

a teaspoon of sugar

bay leaf, peppercorns and other spices

Cooking salted trout in brine:

The brine is cooked in advance, it must cool before pouring the fish. To do this, the water is brought to a boil and salt is added to it in small portions until it ceases to dissolve. I hope the photo shows that there was salt left at the bottom of the pan. Spices are added to the brine to taste and it is removed in a cool place. On New Year's Eve, I bought a whole chilled trout. To have enough for everything.

The fish must be cut into fillets that remain on the skin. Salted fish is easier to cut when it is held on the skin. And it will be useful for other recipes as well. Scraps do not need to be thrown away, it turns out from them.

In a clean, non-oxidizing dish, put coarse salt on the bottom. Then put the fish, carefully rubbed with salt. The first layer of fish is placed skin side down.

The second layer of fish is placed flesh on pulp. The next layer, skin on skin. And so on until the fish runs out or the dishes are filled. If the fish is salted whole, the main rule is that it should be packed tightly. And in the gills and head you need to put a lot of salt.