How to salt trout in oil. Recipe. Salted salmon steak. How to salt trout - carcass choice.

Red fish is a delicacy, the appearance of which on the table inflames the guests with a frantic appetite. It is most in demand in a salty form, since it is considered the best snack for alcoholic beverages. Let's look at how to salt trout at home tasty and fast.

Buying red fish is not difficult, because it is sold everywhere. But high prices coupled with low quality incline people to prepare a culinary masterpiece on their own.

There are dozens of technologies for salting trout, but not every author of recipes draws the attention of readers to the fact that the ambassador of red fish provides for a special approach. I will reveal the secret of how to salt trout and share popular recipes.

Salted trout calories

Salted trout has a rich and fragrant aroma, delicate taste with a unique aftertaste. It enriches the body with useful substances and energizes. It is also included in the category of low-calorie foods.

Calorie salted trout - 198 kcal per 100 grams. Therefore, the regular use of canapes, sandwiches, croutons and salads with this fish does not threaten the figure.

To prepare a delicacy, you need high-quality fish. I recommend buying chilled trout as a whole and disassembling it yourself. If you prefer fillets, opt for a pink steak. Don't buy fillets that are yellow or bright red.

Sometimes it is not possible to buy chilled trout. In this case, the frozen version is suitable. To defrost the product, keep it in the refrigerator on the bottom shelf for several hours.

In order for the trout to be well salted and retain a refined taste, follow the elementary rules of salting.

• According to experienced chefs, river trout is better suited for salting. It is characterized by fatty meat, rich color, elastic texture and rich taste.
• For salting, it is better to use chilled fish. If you plan to salt frozen trout, make sure it has not been refrozen. This is evidenced by brown spots on the carcass. Defrost on the bottom shelf of the refrigerator, not in water or the microwave.
• It is better to salt trout in a glass, enameled or plastic container. Metal utensils are not suitable. The result of the reaction of the brine with the metal is a “metallic” aftertaste in the finished delicacy.
• It is believed that it is impossible to oversalt fresh trout, as it absorbs as much salt as necessary. I recommend sticking to the proportions indicated in the recipes. So the result will not disappoint.
• For salting, sea salt of medium or coarse grinding is used. It does not draw out the juice, which has a positive effect on the taste. If there is no sea salt, rock salt will do, but not iodized.

Thanks to these simple advice cook at home a delicacy that will give a worthy rebuff to the analogue bought in the store. And remember, self-salting of trout, like salmon, is confidence in quality, safety, new and unforgettable experiences in one package.

The fastest and most delicious recipe

Trout is a wonderful fish. Some housewives bake it, others use it to make fish soup, and still others salt it. I will consider the technology of the fastest and most delicious salting, which will please with an incredible result.

INGREDIENTS:

• Trout - 1 pc.
• Sugar - 1.5 tablespoons.
• Salt - 2 tablespoons.
• Peppercorns, laurel.

STEP-BY-STEP COOKING:

1. First of all, clean the fish, remove the fins and tail. Cut the carcass into two halves and remove large bones.
2. In a small bowl, mix salt and sugar. Grate both pieces with the resulting mixture.
3. Put the prepared delicacy in a suitable container, add a few peppercorns and a couple of bay leaves, cover with a plate. Place a jar of water on top.
4. It remains to send the red fish to the refrigerator. In a day you will get a salted tasty product.

Thanks to quick recipe cook excellent lightly salted trout at home, which is good as an independent dish. It's also perfect for making delicious sandwiches.

Classic recipe

The classic way of cooking involves the use of the simplest products. Despite this, it turns out a delicious delicacy, which is served to the table on its own, added to salads, appetizers and some first courses. This recipe is also suitable for salting herring.

INGREDIENTS:

• Trout - 1 kg.
• Coarse sea salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Allspice - 5 pcs.
• Laurel - 2 leaves.

COOKING:

1. Pour water over the chilled fish and remove the fins with kitchen shears. With a sharp knife, cut off the tail and head, remove the abdomen. I advise you to use this part of the carcass for cooking fish soup. Cut the fish along the ridge, remove the ribs and spine. You get two steaks.
2. Make a pickling mixture by mixing salt and sugar. Lay the fillet on a cutting board and pat dry with paper towels. Cover the bottom of the bowl with a layer of pickling mixture and place one fillet skin side down. Put pepper and laurel on top, put the second piece with the skin up.
3. Cover the fish with a plate, put a load on top and set aside for 2 hours. After that, remove the load, and put the trout, covered with a lid, in the refrigerator for 48 hours. After the time has elapsed, remove, drain the brine, remove the remnants of the pickling mixture, and rub the fillet with a paper towel. The delicacy is ready.

Video recipe

Remember, at the core classic recipe lies the use of equal amounts of salt and sugar. The classic salted trout pairs perfectly with bread and fresh vegetables. It is served to the table, previously cut into cubes or slices.

How to salt fresh trout whole

In nature, there are many products that combine great benefits for the body and incredible taste. Salted trout are among them. Based on the following step by step recipe, cook delicious delicacy in general form.

INGREDIENTS:

• Trout - 2 pcs.
• Salt - 4 tablespoons.
• Sugar - 2 tablespoons.
• Allspice - 12 pcs.
• Laurel - 4 leaves.
• Peppercorns - 20 pcs.

STEP-BY-STEP COOKING:

1. Clean the fish, butcher, remove the fins, head and tail. After that, the layer is thoroughly poured over with water, giving Special attention inner part.
2. In a small bowl, mix salt and sugar. With the resulting composition, rub each fish from the outside and inside. Put in your belly Bay leaf and pepper.
3. At the end of the spicy procedure, wrap the trout in kitchen paper and refrigerate. After 48 hours, the dish is ready.

Lightly salted trout is incredibly tasty. I recommend making sandwiches or using it as a filling for pancakes. The shelf life in the refrigerator is one week. To increase the shelf life, send salted fish to the freezer. It won't affect the taste.

Salted rainbow trout fillet

Experienced chefs recommend using sea trout for spicy salting, which is fatter, has an elastic structure and bright color. Rainbow trout fully complies with these requirements, although it lives in ordinary water bodies. Eating beautiful and tender salted fish is much more pleasant. How to cook it at home?

INGREDIENTS:

• Fillet of rainbow trout - 500 g.
• Sugar - 150 g.
• Salt - 200 g.
• Ground pepper
• Dill - 1 bunch

COOKING:

1. Make a mixture of salt, sugar, pepper and chopped dill. Pour the resulting composition into a deep bowl, put the fillet on top with the skin down. Sprinkle the top of the steak with the prepared mixture.
2. Wrap the prepared pieces of rainbow trout with cling film, put in a separate container and press down with a load. A day later, the fish is ready for tasting.

Videos cooking

If you knew how tasty rainbow trout cooked according to this recipe is. This is the merit of spices and herbs. It is problematic to describe the taste and gastronomic qualities. I advise you to try. I also recommend the recipe for salted salmon. He is excellent.

How to salt trout in brine

The technology for preparing salted trout in brine, which will be discussed below, refers to industrial methods, since it is focused on processing a large amount of raw materials in brine. This does not mean that it cannot be used at home. The recipe is suitable for any red fish.

INGREDIENTS:

• Trout fillet - 1 kg.
• Water - 1 liter.
• Sea salt - 350 g.
• Sugar - 1 teaspoon.
• Laurel, peppercorns, favorite spices.

STEP-BY-STEP COOKING:

1. Prepare the brine. Pour water into a saucepan, put on the stove and bring to a boil. Gradually add salt to the boiling liquid. Stop when the salt stops dissolving. Add sugar and spices to the brine, set aside to cool.
2. At the bottom of a glass or plastic tableware put coarse salt, put the fish fillet grated with salt on top, skin side down. If there are a lot of fish, make the second layer so that the flesh touches the pulp. Fill with brine.
3. Top with a mug or plate, put the load. Make sure the fish is completely submerged in the brine. After that, send the delicacy to the refrigerator.
4. In a day you will get a lightly salted product, and in three days - salted trout.

Store fish in brine. If the trout is too salty, soak it. To do this, fill the steak with chilled boiled water and leave for two hours. Then take it out and wipe it dry.

River trout in a rag

Continuing the topic of conversation, I will consider the technology of dry salting of red fish in a rag. It was told to me by a man who worked in production for many years. Don't worry, the recipe is simple and perfect for home use.

INGREDIENTS:

• Trout - 500 g.
• Coarse salt - 3 tablespoons.
• Sugar - 1.5 tablespoons.
• Ground pepper.

COOKING:

1. Lay a dry cloth on the table, sprinkle with a mixture of salt, sugar and pepper on top. Place a piece of trout sprinkled with the mixture on top, skin side down.
2. Place the second steak on top, flesh side down. Wrap the fish tightly in a cloth and put it in the refrigerator on the bottom shelf. After 3 days, the dish is ready to eat.

Video recipe

If you didn’t eat the fish right away, wrap it in cooking paper and send it to the freezer. Since there is practically no liquid in trout, storage in the freezer does not affect the taste.

Delicious trout bellies

When salting, cooks usually cut off the abdominal part and use it to make fish soup, not realizing that this part of the carcass contains many useful substances that, under the influence high temperature are destroyed. I recommend salting the trout bellies. It is both delicious and beneficial features are better preserved.

INGREDIENTS:

• Trout bellies - 500 g.
• Sea salt - 2 tablespoons.
• Sugar - 1 teaspoon.
• Ground pepper - 0.5 teaspoon.
• Allspice - 5 peas.
• Laurel - 1 leaf.

COOKING:

1. Trout bellies do not need to be washed. Using a sharp knife, carefully separate the flesh from the skin. The procedure is optional, but facilitates the process of eating the finished dish.
2. Place the pulp in an enamel, glass or propylene container, add sugar, salt, spices and mix. Make sure the bellies are in a tight layer, cover with a plate and place a weight on top. A water bottle will do.
3. Cover the container with cling film or foil to retain moisture. Then put the bellies in the refrigerator for 12 hours. After the time has elapsed, you will find a large amount of juice in the container. Don't spill. In it, the abdomens are stored longer. The dish is ready.

Pour water over the salted product to remove excess salt and spices, blot with a napkin, cut obliquely and serve. Trout bellies go well with pancakes or brown bread. I serve with potatoes.

How to salt trout caviar

People have been using red caviar for food purposes for a long time. Over the years of acquaintance with this delicacy, many ways have been created to prepare salted trout caviar at home, which turns out to be incredibly tasty. This is a great way to protect yourself and your family from fakes that are flooding the market.

It is customary to salt trout caviar in glassware, since it is hygienic, does not react with food and does not absorb odors. The salting procedure is simple, but in order to obtain high-quality caviar that has retained its nutritional and taste qualities, I recommend to follow the recipe steadily. In this case, prepare the delicacy correctly.

INGREDIENTS:

• Trout caviar.
• Sea salt - 60 g.
• Sugar - 30 g.
• Water - 1 liter.

STEP-BY-STEP COOKING:

1. First of all, rinse the caviar grains using a special strainer. If not, remove the hymen manually. Use slightly warm water to speed up the process. After that, place the caviar mass in a colander and rinse with cool water.
2. For salting caviar, make a brine. Dissolve salt and sugar in water. Warm up the resulting composition slightly and dip the caviar into it for about 15 minutes. If you need more high degree salinity, hold longer. I advise you to be guided by taste preferences and periodically try the product.
3. Throw the salted caviar in a colander, place in a glass jar, close the lid and refrigerate for 3 hours to cool. After that, start tasting.

Trout caviar prepared according to this recipe is incredibly tasty. It makes wonderful sandwiches and croutons, which are appropriate for both everyday and festive tables. I use it to decorate salads and appetizers.

Trout - incredible healthy fish especially when salted. It contains fatty acid that improve heart function, slow down the development of sclerosis, help in the treatment of joints and have a positive effect on vision. Salt trout more often and eat regularly. Enjoy your meal!

Tasty, fragrant and moderately salty fish - this is lightly salted trout. The recipe for this dish is quite simple, but may differ in the presence of certain ingredients. In addition, each hostess has her own cooking option, with little secrets that make the fish even more tender and tasty. Lightly salted trout is not only an appetizing appetizer, but also a great salad ingredient. We offer several recipes for delicious fish at home.

We cut the fish

To cook trout, you need to properly prepare it. We buy fresh-frozen fish weighing about 2.5-3 kilograms. Next comes the hardest work of cutting it. To do this, it is better not to defrost the fish, this will facilitate the task.

We cut off all the fins and make an incision along the back. Then you need to remove the skin from the fish and cut it into two halves. After that, it will be easy to remove the ridge. When only the fillet remains, it can be easily cut into pieces of the desired size or salted whole.

Incredible trout flavor

This is a very tasty trout - slightly salted. The recipe for how to cook such a fish can be called the simplest. We cut the fillet into portioned pieces about 7 centimeters. Then we transfer them to a dish (preferably deep), in which the fish will be salted. In a separate bowl, mix two large spoons of salt (we take only large) and a large spoonful of sugar, but without a slide.

This is the proportion for 1 kilogram of fresh fish. Mix these two ingredients and add to the prepared fillet. Mix everything well so that the spices are evenly distributed. From above we cover with a plate of a smaller diameter than the dishes themselves. Be sure to deliver the load. The dish should stand at room temperature for 2-3 days. Here is the lightly salted trout ready! The recipe is very simple. Next, we remove the fish in the refrigerator, but do not store it for a long time, but eat it.

spicy fish

Spices and spices give any dish an unusual taste and aroma. Lightly salted trout is also very tasty. The recipe for salting at home is not particularly difficult. Just a few small touches and you have a delicious appetizer on your table. Such fish can only be cooked at home. We cut the fish so that the fillet remains without bones and the ridge.

Next, cut the trout into portions. To cook 200 grams of fresh fish, you will need: half a spoonful of salt and the same amount of sugar, a small spoonful of lemon juice, a mixture of peppers, bay leaves and peppercorns. Mix salt, lemon juice and sugar. Add to them a mixture of peppers and any other spices (you can use basil and ginger). Lubricate the trout fillet with the resulting mixture very carefully. Then we put the fish in a container, overlaying it with bay leaves and peppercorns. This will add even more spicy flavor, and you will get tender and tasty slightly salted trout. The recipe can be supplemented with your own ingredients (herbs and spices). The fish should stand in the refrigerator for a day, and after that it can be eaten. To make it cook faster, keep it at room temperature for several hours, and then put it in the cold. Salted river trout is also prepared. The recipe is suitable for both everyday cooking and for a festive table.

Unusual recipe

This recipe is original. It takes about 15 minutes to prepare, but the result exceeds all expectations. We take some fresh dill, 50 grams of vodka, one and a half large spoons of sugar, two large spoons of salt and spices (optional). These proportions are calculated for 500 grams of fish. We start with the preparation of the trout - it must be washed and cut into pieces. In this recipe, you can use fillet or fish with bones. Dill spread on the bottom of the container for salting. Mix the salt with sugar and coat the fish with this mixture. We put it in a container and fill it with vodka. Be sure to put oppression on top and put it in the refrigerator. After 12 hours, lightly salted trout will be ready. The recipe is unusual, but worth a try.

Rainbow trout

Rainbow trout are great for salting. Having prepared this appetizer at home, you can enjoy a delicious and tender fish. For salting 500 grams of trout will need middle beam dill, 200 grams of salt, 150 grams of sugar and a little black pepper. Dill should be chopped into large sprigs or torn with your hands. Mix salt, sugar, pepper and dill and coat the fish with this mixture on all sides. When cutting the fish, leave the skin on it. We wrap the salted trout with cling film and put it in a container under the press. When the fish is salted (24 hours), we free it from salt and cut it into portions. So the lightly salted rainbow trout is ready. The recipe can be supplemented with lemon juice - sprinkle the fish with it before serving.

Salted and peppered trout

This recipe differs from the previous ones in a set of spices that everyone can choose at their discretion. spices pass ready meal your fragrance. For 500 grams of fish, you can take three large spoons of pepper (a mixture of peppers), a large spoonful of paprika, 250 grams of sugar and 150 grams of salt. This trout will turn out a little spicy. Put the spices in a container and mix. Then we place the prepared fish in it and roll it in this mixture. We wrap the trout in cling film and leave it for a day, first at room temperature (3-4 hours), and then in the cold. Then we take out, wash and cut the fish into portions.

Salad "Chamomile field"

From lightly salted fish, you can cook no less tasty salad. It will decorate any feast and amaze with its taste. How to cook a salad with slightly salted trout? The recipe includes the following ingredients: 4 chicken eggs, 120 grams of fish, 100 grams of cheese, 1 small onion, fresh dill and mayonnaise. Cherry tomatoes for decoration. First, boil the eggs, peel them from the shell and separate the whites from the yolks. Three of them on a grater, and leave a little protein for decoration. The onion should be cut as small as possible. It should give off its flavor, but not crunch on the teeth. We also cut the trout very finely. The salad will be more tender if all the ingredients are finely chopped. Three cheese with a grater. Lay the salad in layers on a plate. We start with the protein, and then put the onion. From above we make a mesh of mayonnaise. Cheese follows, followed by fish and egg yolk. We coat the layers with mayonnaise so that the salad does not turn out dry. We decorate the edges of the dish with chopped dill. We lay out the cores of daisies from the halves of tomatoes, and we make petals from proteins.

Afterword

For salting, it is necessary to take only fresh trout, chilled or freshly frozen, of good quality. The cooking time depends on the cut of the fish. The fastest way to cook is fillet without skin - 3-4 hours, with skin - 24 hours. If trout with bones is used, then the salting time should be increased to 2 days. The simplest ingredients are salt and sugar, but spices will add a richer flavor and aroma.

Red salted fish in any form is a welcome treat, both for everyday and for a festive table. is not difficult, especially since there are several ways to prepare it. Fish perfectly saturates, contains useful vitamins and substances. Trout has tender and tasty meat. If you buy a finished product in a store, you can get frozen, or undersalted or, on the contrary, oversalted fish.

We take a knife of medium size and sharp. You can use kitchen scissors to cut off the fins. Wash fresh fish, cut off the fins, and clean. In order to quickly clean the scales, hold the carcass under hot water for a while. Then cut off the head and tail. You can cut off the underbelly, it is very fatty and use it, for example, for the first dish - fish soup. We cut the fish along the ridge, remove the ribs and spine. As a result, we get two pieces of trout. As dishes for salting trout, we use an enameled bowl or a plastic container. We do not take metal utensils, as the fillet can acquire an unpleasant metallic taste.

To prepare a mixture for salting, we take salt and preferably coarse or grinding No. 1 (this information is on the pack). Such salt, in comparison with fine salt, absorbs excess moisture well, therefore, it allows the fish to be salted in own juice. Mix salt and sugar in a ratio of 3 parts salt to 1 part sugar. It should be borne in mind that about 4 tablespoons of the mixture are taken per 1 kg of fish.

There is an opinion that supposedly the fish “takes” as much salt as it needs. But it is better not to overdo it with salt. As additional natural flavors of red fish, we take 3-4 bay leaves, 5-6 black peppercorns or spices for cooking fish.

Pour the mixture into the bottom of a deep dish, put a piece of trout skin down on top, sprinkle the pickling mixture on top. Next, sprinkle with lemon juice, put bay leaves, spices. From above we put the second piece of fish, skin up, in which the pulp is sprinkled with the mixture, and pour it on top of the fillet. Next, cover the fish with oppression and leave in a warm place for 2 hours. As oppression, we take a three or two-liter jar filled with water.

After the set time, we remove the oppression, close the container with a lid or a plate and put it in the refrigerator. Salting fish lasts 1-2 days, depending on the thickness of the trout fillet. During the salting process, a brine is formed, which does not need to be drained. But as soon as the fish is salted, we drain the salting, remove the remains of the salting mixture, and wipe the fish with a napkin. Appetizing and healthy trout is ready to eat!

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 decorate any festive 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 main recipe, 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 leaves, fresh herbs to taste.

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 fish "Finnish"

You will need:

500 gr. trout or salmon

100 gr. fresh dill

3 tbsp coarse salt

3 tbsp Sahara

Cooking:

Wash the fish, dry it, 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 tbsp salt

2 tablespoons of sugar.

Cooking:

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 trout (skinless fillet)

1 st. honey spoon

3 art. spoons of salt.

Cooking: 


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 salmon or trout

2-3 tablespoons of salt

6-8 pcs. peppercorns

3 pcs. bay leaf

1 st. tablespoon of table vinegar

50 ml vegetable oil

1 onion.

Cooking:

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!

The fish is delicious cooked according to any recipe, but salting trout at home is a real delicacy. The meat is dense, tender, moderately salty, very tasty. Salting fresh wild trout is dangerous; it is better to freeze the carcass for at least five days beforehand. Rainbow (cage) trout undergoes control before sale, such can be salted fresh. At home, trout is salted dry, in brine, fillet or whole. Large fatty pieces are salted for a long time, and prolonged salting minus juiciness, loss of taste and tough meat. In any way, it is better, tastier to salt red fish fillets!

Dry salting of trout

• A kilogram of fillet;
• Coarse salt - 120 g;
• Sugar - 60 g.

Homemade salting of trout with salmon salting completely preserves the aroma and delicate taste. The fish is rinsed in cold water and wiped with a towel, you can no longer wash it. The carcass is carefully gutted, the head, fins and tail are cut off, the backbone is cut out. It is better not to remove the skin, then it is much more convenient to cut the fish into thin slices. The carcass is cut into fillets, small bones are removed and dried. Sprinkle the halves evenly with a mixture of sugar and salt (preferably sea salt), pressing the grains tightly with your hands.

Once salting in a dry way, not a drop of liquid, we salt the red fish in a rag! The halves of the fillet are folded whole and swaddled tightly in a fabric that can absorb moisture. The size of the rag is such that it wraps the fish at least twice. The bundle is placed in a plastic bag, kept on the table for four / five hours, the bag is turned over several times. Then they put it in the refrigerator for a couple of days and the yummy is ready.

At home, you can salt trout with seasonings, spices, vodka.
The main thing is not to get too carried away with additives, otherwise the real taste of fish will be completely clogged. The aroma and taste is different choose the best recipe. Salting red fish with dill and strong alcohol (cognac, whiskey, vodka, brandy ...) is more common in Scandinavian countries. Try it, you might like it!

Salting trout with vodka recipe

• Trout - 500 g;
• Vodka - 30 ml;
• Dill - 2 bunches;
• Sugar - 60 g;
• Salt - 90 g.

The trout fillet is cut in half and rolled in salt/sugar. The greens are washed, dried and half of the sprigs of dill are placed on the bottom of the curing dishes. Next, skin down, a piece of fish that is sprinkled with vodka and the rest of the dill. Close with another piece of fillet (skin up), pour over the remnants of alcohol. It is believed that alcohol makes the meat elastic / dense, removes the raw taste, disinfects, preserves the color + taste of the fish. Salting is covered with a plate and a light load is placed. Salt at room temperature for 6/7 hours, then two days in a cold place.

Quick salting of trout at home

• A teaspoon of a mixture of peppers;
• Fish fillet - 500 g;
• Fine salt 50/60 g;
• Honey - 10 g.

You can quickly pickle trout with thin slices without skin. Crush the peppercorns in a mortar or coarsely grind. Salt mixed with a teaspoon of honey, pepper. Trout fillet cut into even pieces is placed in a bowl with a lid, the pickling mixture is added. The vessel is shaken well several times, put in the refrigerator for three, at most four hours. Try this recipe, honey pickled red fish is very tasty!