There are many good ways to pickle trout yourself at home. In this case, the fish is much tastier and cheaper than the purchased one. Homemade salty product is perfect for making any cold appetizers.

Classic recipe

Ingredients:

  • trout - 1 kilo;
  • granulated sugar - 1.5 dessert spoons;
  • coarse salt - 3.5 dessert spoons;
  • peas of black pepper - 10 pcs.;
  • Lavrushka - 3 leaves.

Cooking:

  1. Cut the fish carcass by removing the tail and head, fins. Cut the fish into 2 equal parts. Carefully pull out the bones and ridge.
  2. Crush dry lavrushka. Mix with remaining dry ingredients. Pepper previously grind in a mortar.
  3. Sprinkle the bottom of the salting tank with part of the resulting mixture.
  4. Put the first part of the trout down with the skin. Sprinkle with a mixture of spices, cover with the second half of the fish and cover with the remaining mixture.
  5. Close the container with a lid and put it in the dark and cool for a day.

Fish prepared according to the classic recipe should be stored in paper, after drying with disposable towels from brine. Sprinkle with freshly squeezed lemon juice before serving.

The fastest way to pickle

Ingredients:

  • net trout fillet - half a kilo;
  • drinking water - half a liter;
  • coarse salt - 2.5 dessert spoons;
  • granulated sugar - 2.5 dessert spoons.

Cooking:

  1. Cut the fish pulp into medium slices.
  2. To boil water. Add all bulk components. Stir the mixture until sugar and salt are completely dissolved.
  3. Pour fish slices with a hot solution and leave for 2 hours right on the table.

After the specified period, you can already try the salty appetizer.

Whole salted fish

Ingredients:

  • fresh trout carcass - 2 pcs. (medium size);
  • coarse salt - 5 dessert spoons;
  • sugar - 3 dessert spoons;
  • peppercorns - 15 pcs.;
  • dry laurel leaves - 4 pcs.

Cooking:

  1. Thoroughly clean the carcasses, getting rid of the fins, tail and head. Rinse well, paying particular attention to the inside.
  2. In a small container, mix all dry ingredients. Peppercorns leave whole. Crumble the parsley (2 sheets).
  3. Grate trout carcasses on all sides with the resulting dry composition, and put the remaining leaves of the parsley into the abdomen of the fish.
  4. At the very end, wrap the carcasses in thick paper and put it in a cold place.
  5. Leave for 2 days. Cut the finished trout into pieces and remove the seeds in the process.

According to this recipe, a slightly salted tender fish is obtained. It is perfect for making sandwiches or toppings for thin pancakes.

To increase the shelf life of the finished fish, you can put it in the refrigerator. This does not impair the taste of the product.

Rainbow trout salting

Ingredients:

  • flesh of trout without skin and bones - 1/2 kilo;
  • salt - 1 full glass;
  • black pepper - 9 to 11 peas;
  • granulated sugar - 150 - 170 g;
  • Fresh dill - 1/2 bunch.

Cooking:

  1. Pour layers of purified fillet with cold water. Dry with paper towels.
  2. From dry components (including freshly ground peas) make a mixture for marinade. Add finely chopped dill.
  3. Pour half of the resulting mass into a container suitable for salting. From above, place the fish fillet down with the skin.
  4. Pour trout with the remaining mixture.
  5. Cover the fish with cling film and crush something heavy.
  6. Cool off.

A day later, you can take a sample from the finished fish, after cutting it into thin pieces.

Cooking in brine

This recipe will tell you how to salt trout to a slightly salted or salty state. It all depends on the exposure time of the product in brine.

Ingredients:

  • pure fillet of red fish - 1 kilo;
  • drinking water - 1 l;
  • coarse sea salt - 350 - 370 g;
  • granulated sugar - 1 teaspoon;
  • favorite spices, lavrushka - to taste.

Cooking:

  1. To prepare the brine in a convenient pan you need to pour all the water at once.
  2. Bring the liquid to a boil. Gradually pour out the salt and stir the composition until the salted grains are completely dissolved in water.
  3. Add sugar, selected spices, lavrushka. After a minute, remove the brine from the heat and leave to cool.
  4. The bottom of a large glass dish is also lightly sprinkled with salt. Lay all fish on top with skin.
  5. Pour the trout with cooled brine, cover with a plate and a load. Be sure to ensure that the fish is completely immersed in salty liquid.
  6. Put the container in the cold. After 25 hours, a salted fish will turn out, and after 70, a salted fish.

Store the finished trout right in the brine. If it turned out to be excessively salty, before use, pieces can be soaked for 1.5 - 2 hours in cooled boiled water and wiped dry.

With honey

Ingredients:

  • trout flesh - kilo;
  • salt (large) - 3.5 dessert spoons;
  • natural bee honey - 1.5 dessert spoons.

Cooking:

  1. To pickle fish at home with the addition of honey, you must, first of all, carefully rid its fillet of skin and even the smallest seeds.
  2. Then rinse the workpiece under a gentle stream of water so that the flesh retains integrity. To dry.
  3. Combine liquid honey and salt. Apply the resulting mixture to the fish, gently massaging it.
  4. Twist the pulp into a roll and leave it in a closed bowl in cool for a day.
  5. Then wrap the pieces on the back side and leave them in cool for the same time.

Repeat expand / collapse two more times. In total, the fish should spend 4 days in the cold.

Beer trout belly

Ingredients:

  • abdomen of red fish - a pound;
  • sea ​​salt without additives - 2.5 dessert spoons;
  • granulated sugar - 1 teaspoon;
  • freshly ground pepper - ½ tsp;
  • allspice - 6 to 7 peas;
  • dry lavrushka - 1 leaf.

Cooking:

  1. No need to wash the fish belly, with a sharp knife to separate the flesh from the skin. This is an optional step, but after it, eating a snack is much more convenient.
  2. The separated pulp should be sent to a glass bowl, sprinkled with all dry ingredients and crumbled parsley. Mix directly with your hands.
  3. Cover the abdomen with a plate and press down with a load. For example, you can use a can of water for this.
  4. Cover exposed parts with foil.
  5. Leave the future beer snack cool for 14 hours.

Pour the finished product with cold water, pat it dry with napkins and cut into small pieces diagonally.

The salted belly goes well with rye bread croutons and smoked cheese.

Unusual Vodka Option

Ingredients:

  • net flesh of trout - 1 kilo;
  • coarse salt - 2.5 dessert spoons;
  • granulated sugar - 2 dessert spoons;
  • quality vodka - 30 ml.

Cooking:

  1. If a whole fish is at hand, you need to properly cut it. First, remove the head, tail. Then - cut off the fins. Delete all the insides. Rinse the trout very thoroughly.
  2. Cut the remaining clean pulp into two equal parts. After that, pull out the ridge, bones.
  3. Mix dry ingredients. Roll trout in them.
  4. Transfer the processed product to a container that is suitable in depth and width. Pour in an alcoholic drink.
  5. Cover the dishes with a bag or lid and refrigerate for 14 hours. You can leave it not only in the refrigerator, but also on the balcony in the cold season. The main thing is not to freeze the product.

After 14 hours, the dish will be completely ready for the first tasting. It remains to cut it into neat little pieces and serve it to the festive table.

How to salt trout caviar at home

Ingredients:

  • fresh trout caviar - from 1 large carcass;
  • sea ​​salt - 50 - 65 g;
  • granulated sugar - 30 g;
  • drinking water - 1 l.

Cooking:

  1. To independently salt the trout caviar, the first thing to do is to thoroughly wash it with warm water. It is advisable to use a sieve designed for this - this will greatly facilitate the process. If there are no such utensils in the arsenal, you will have to act with your hands. Including, and remove the hymen.
  2. Rinse prepared caviar with ice water.
  3. For pouring in clean water completely dissolve the dry components. Slightly warm the composition and dip the eggs in the resulting liquid.
  4. Leave them like that for 15 - 25 minutes (depending on the desired degree of salinity).

Dry and cool the prepared caviar.

Home-made red fish and trout caviar are not only tastier, but also safer than store ones. They certainly will not be fake. In addition, the home product will not have chemical additives that increase its shelf life, dyes, flavors or other harmful substances.

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