Salting noble fish for their own use and for commercial sale is a simple task. There are many techniques for salting trout, which are able to perfectly reveal the exquisite taste of red fish.
Material Content:
Classic salmon trout recipe
Salt trout at home can be a classic recipe. This recipe requires those products that are always present at home.
For 1 kg of fresh trout you will need:
- coarse sea salt - 2 tbsp. spoons;
- friable sugar - 2 tbsp. spoons;
- freshly ground pepper - 10 g;
- dried aromatic laurel - 2 pcs.
Step-by-step instruction:
- Rinse the trout, cut the fins, tail, head, clean from scales.
- Cut along the ridge, get two large steaks.
- Remove bones.
- Remove excess moisture with a tissue.
- Mix salt and sugar in a deep container.
- Spread part of the dry mixture evenly at the bottom of the container.
- Put the fillet skin down in the container.
- Pour freshly ground pepper and bay leaf onto the fish.
- Lay the second steak skin up with the fourth layer.
- The remaining pickling mixture is evenly spread on top.
- Cover the fish with a plate or a lid, place a load on top.
- Leave in a ventilated place for 2 hours.
- Rearrange the fish in the refrigerator for 48 hours.
- Drain the brine, remove any remaining spices from the fish.
The remaining parts of the fish during the cutting of the carcass should not be thrown away, they can be used to make soup.
The fish, salted in the classical way, is served as an independent dish, and is also an ideal addition to salads and cold snacks.
Whole salted fish
The whole salting of trout will allow you to make a wonderful culinary gift to your loved ones, you just need to take:
- trout - 1 pc.;
- salt of any grinding - 2 tbsp. spoons;
- friable sugar - 1 tbsp. a spoon;
- 2 bay leaves;
- black peppercorns - 10 pcs.
Step-by-step instruction:
- Whole salting of the fish does not require the removal of the tail and fins.
- Remove scales, entrails and rinse fish under cold water. Pay particular attention to the cleanliness of the inside.
- Mix dry ingredients in a separate bowl.
- Rub the mixture with fish on all sides.
- Put laurel and pepper in the open belly.
- Wrap in baking paper.
- Put in a refrigerator for salting for 2 days.
Ready fish can be stored in a cool place for no more than a week, but to extend the term, part of the fish can be frozen. Freezing will not affect its taste.
Cooking in brine
Cooking fish in brine is used in industry and allows salting large volumes.
Let's try to cook at home, for this we take:
- trout - 1 kg;
- water - 1 liter;
- sea salt - 350 g;
- sugar - 1 teaspoon;
- dried laurel - 3 pcs.;
- peas and peas - 20 pcs.
Step-by-step instruction:
- Boil water for brine, add spices. Remove from heat, let salting liquid cool.
- Clean fish, rinse in cold water, put skin down in the container.
- Pour in cold brine.
- Cover the product, press with a heavy object.
- Refrigerate for 2 days to obtain a slightly salted taste. To obtain salted fish, the period of salting should be increased to 3 days.
If the finished fish is excessively salty, it can be soaked in cold water for 2 hours before serving.
How to salt rainbow trout
Rainbow trout is distinguished by its special taste, high fat content, bright meat color and elastic structure.
You will need:
- rainbow trout - 500 g;
- sugar - 150 g;
- salt - 200 g;
- black pepper - 20 g;
- dill - 30 g.
Procedure:
- Rinse trout in cold water. Remove bones, cartilage, head, tail and fins.
- Mix the salting mixture of salt, sugar, pepper and finely chopped green dill.
- At the bottom of the bowl, distribute half the salting mixture.
- Put fish on top with skin down.
- Pour the second part of the salt mixture on top of the trout.
- Wrap fish with cling film.
- Put a load on top.
- Put in the refrigerator for 24 hours. Reducing the time of salting trout is due to the proportion of salting mixture to the total weight of the fish.
The amount of salt with independent salting of fish at home can be adjusted depending on personal preferences.
Salted fish
If you don’t have time, use the quick salting recipe.
To do this, take:
- trout fillet - 500 g;
- salt to taste;
- pepper to taste.
Step-by-step instruction:
- Rinse the fillet under water.
- Cut into layers with a thickness of 5-10 mm.
- Arrange in a container in one layer.
- Sprinkle with salt and pepper.
- Repeat steps 2 and 3 of the instructions until the fish runs out.
- Cover, refrigerate for 3-12 hours.
Quick salting makes the fish tender, salted.
Salty abdomen for a foamy drink
You can prepare a delicious beer snack from the belly that remained after cutting the fish.
You will need:
- abdomen of red fish - 500 g;
- salt - 2 tbsp. spoons;
- sugar - 1 teaspoon;
- black pepper - 0.5 teaspoon;
- allspice in peas - 5 pcs.;
- dry bay leaf.
Step-by-step instruction:
- Separate the flesh of the abdomen from the skin of the fish.
- Put the fish in a bowl, add spices, mix the ingredients well.
- Tamp the abdomen tightly, cover with cling film and place the load.
- Abdomen salted in the refrigerator for 12 hours.
- Rinse with water before use.
In the process of preparation, a brine appears, which should not be poured if it is planned to store the product for a long time in the refrigerator.
Salting trout with vodka
Properly salt red fish with vodka can be very tasty, knowing the proportions of the ingredients. If all conditions are met, then the smell of alcohol in the finished dish will not remain, and the fish becomes dense in structure, which makes it easy to cut.
For 500 g of trout:
- vodka - 50 ml;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons.
Procedure:
- Mix salt and sugar.
- Spread the mixture at the bottom of the plastic container.
- Put the trout steak.
- Pour vodka on top.
- Close the container with a lid.
- Put the fish in the refrigerator for a period of not more than 2 days.
There are many recipes for salting trout at home. When you cook on your own, you can be sure of the freshness and quality of the product, as well as regulate the taste and salinity of the delicacy.
