One of the best breeds of salmon fish is trout, which is used to prepare various dishes recognized as delicious. Every housewife should know how to salt trout correctly in fresh form, as it is more profitable and easier to acquire a red carcass of good quality than a delicious salted fillet.

Classic salmon trout recipe

For the classic recipe for salting red fish, you need to use simple products:

  • trout carcass;
  • 4 tsp sea ​​salt;
  • 4 tsp Sahara;
  • allspice;
  • 2 bay leaves.

Step-by-step preparation:

  1. Pour over chilled fillet with water.
  2. Kitchen scissors trim the tail, fins, head and belly.
  3. To get the same steaks from fish fillet, you should cut the carcass along the ridge, remove the ribs with the spine.
  4. Combine sugar and salt. Blot the blank with a disposable towel on the board. Pour the salting mixture to the bottom of the bowl. Put the fillet with the skin to the bottom. Cover with pepper and laurel. Put the second part of the fish with the skin up.
  5. Cover with a plate, press down with a load. Leave on for 120 minutes. Then remove the fish without cargo in the cold for 48 hours. Drain the marinade, remove the remaining pickling mixture. Dry with a disposable towel.

To salt the trout according to the classic recipe, equal amounts of granulated sugar and salt are always used.

Fish prepared using this method is combined with vegetables and bread products. It is served to the table, cut into plates and cubes.

Whole salted fish

To deliciously salt red fish whole. The following ingredients must be used:

  • trout carcasses - 2 pcs.;
  • 8 tsp salts;
  • 4 tsp granulated sugar;
  • 5 bay leaves;
  • 20 pcs. black pepper.

Phased recipe:

  1. Clean, cut fish by removing fins, tail and head.
  2. Pour water over the carcass, especially the inside.
  3. Grate the fish on all sides with a dry mixture of sugar and salt. Put spices in the belly for aroma and saturation with taste.
  4. In the kitchen paper, send the blanks in the refrigerator for 2 days.

This version of slightly salted fish is very tasty. Ready-made delicacy is used for making sandwiches or pancake toppings.

Keep it in the cold is not worth more than 7 days. To extend the shelf life, it is allowed to send fish to the freezer.

Cooking in brine

Homemade salted trout based on brine is called wet.

For this method of salting use components:

  • 1000 ml of water;
  • 1000 g of fish;
  • 0.35 kg of salt;
  • 1 tsp Sahara;
  • peppercorns, bay leaves and other spices to taste.

Phased recipe:

  1. For brine, bring the water to a boil, pour in small portions of salt until it stops dissolving. Add spices. Put in the cold to cool.
  2. Divide the fish into fillets, clean from the insides, tail, head and ridge. Cut into slices until the filet is on the skin.
  3. Pour coarse salt onto the bottom of non-oxidizing dishes. Put the fillet so that the flesh of both parts touch each other.
  4. Pour trout with brine, cover and crush oppression on top. Put in the cold.
  5. After 24 hours, the fish is ready for use.

It is recommended to store trout wet salting in brine, while it is being salted gradually more and more. After, before use, it can be soaked to get rid of excess salt.

For the second wet pickling method:

  • 3 bay leaves;
  • purified water - 500 ml;
  • salt - 6 tsp;
  • lemon - 1 pc.;
  • fish - 1000 g;
  • vinegar - 2 tsp;
  • black pepper - 8 pcs.;
  • sunflower oil - 2 tbsp. l .;
  • onion head - 1 pc.

Cooking:

  1. Clean and cut the fish.
  2. Cut the fillet into small pieces and pour over lemon juice.
  3. Place the main component in the dishes, separating the pieces with bay leaf, sliced ​​in rings onion and pepper.
  4. To prepare the brine, mix the oil with water and lemon juice. Pour the finished liquid into the fish.
  5. Press the workpiece down and leave for 2 to 3 hours.

This quick brine pickle method is great for quickly preparing snacks for the table.

Fish must be laid tight so that there is no contact with air. As much salt as possible should be placed in the gills and head.

How to salt rainbow trout

Fresh rainbow trout can be salted with salt and sugar or other spices to your own taste. This preparation gives confidence in the absence of harmful elements in the product. There are several ways to salting.

For the first option you need to use:

  • 0.5 kg of fish fillet;
  • a small bunch of dill;
  • 0.2 kg of salt;
  • 0.15 kg of sugar;
  • ground black pepper.

Cooking:

  1. Add spices and chopped herbs to the bottom of the dishes.
  2. Peel the fillet down. Sprinkle with a dry mixture.
  3. Wrap the carcass with a piece of cling film.
  4. Leave the workpiece in a bowl under the press for 24 hours.
  5. Salted fish should be cleaned of salt residues.

You can serve rainbow slightly salted trout with a mixture of herbs to the table.

To create salted and trout trout come in handy:

  • 0.5 kg of fish;
  • 6 tsp ground pepper mixtures;
  • 1 tbsp. l Paprika
  • 0.25 kg of salt;
  • 0.150 sugar.

Step Salting:

  1. Mix paprika, pepper, granulated sugar and salt.
  2. Roll the prepared peeled fillet in a dry mixture and wrap it with foil.
  3. Leave the workpiece infused for a day, and then clear of excess salt.
  4. If desired, you can rinse the fish with water to slightly soak it.

It is necessary to choose the right carcass of a waterfowl. On a good specimen, dents do not remain after touching, its meat is tight to the skin and skeleton and has a slight fishy smell.

Salted fish

For the manufacture of salted fish, you need to use the following components:

  • half a lemon;
  • 0.5 kg of trout;
  • salt;
  • ground black pepper.

Step by step cooking:

  1. Rinse fresh carcass, clean from skin and bones.
  2. Halve the thin slices of lemon.
  3. Arrange pieces of fruit in fish blanks, salt and pepper.
  4. Cover the product, leave in the cold for 7 - 8 hours.

You can leave the fish overnight. In the morning, slightly salted trout will be ready.

In the process of salting, the fish releases juice, which serves as the basis of the brine.

Salty abdomen for a foamy drink

The most common and cheapest option for cooking trout is salting the abdomen. They are great for beer or for creating salads.

Necessary components:

  • trout abdomen - 0.4 kg;
  • salt - 2 tbsp. l .;
  • granulated sugar - 1 tbsp. l .;
  • allspice - 5 pcs.

Step by step cooking:

  1. Rinse the main ingredient well in water.
  2. Drain the liquid several times and pour in a new one.
  3. Shuffle all dry items. Roll fish pieces in this mixture.
  4. Place everything in a glass container and pour 1 cup of water.
  5. Leave in the cold for 5 - 7 days.

Ready-made salted belly is served with a chilled foamy drink.

Salting trout with vodka

For salting trout with vodka, you must use the following components:

  • fresh trout - kilo;
  • granulated sugar - 4 tsp;
  • salt - 4 tsp;
  • vodka - 0.3 l.

To prepare, do the following:

  1. Cut the fish into 2 identical boneless sirloin. Rinse and dry with a paper towel.
  2. Stir spices.
  3. Pour out the fillet in a dry mixture, place in a bowl, pour vodka.
  4. Cover tightly. Send in the cold for 12 hours.

Cooked delicious fish, it is time to serve and serve.

If desired, dill, garlic, bay leaf and other spices to taste can be used for the pickling mixture. For lubrication it is allowed to use vegetable oil without flavor.

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