How to salt trout at home - Lifehacker

How to choose and prepare trout for pickling

Trout is usually slightly smaller than salmon and pink salmon. Its meat is less fatty than that of Atlantic salmon, but it is considered more tender.

To choose high-quality fresh fish for salting, pay attention to the transparency of its eyes, the bright color of the gills and the firmness of the meat. If only frozen trout is freely available, buy fish with a thin and even ice crust. The carcass should be odorless.

Only thaw fish in the refrigerator. From sudden changes in temperature, it can become loose and dry.

Cut the carcass before cooking. To do this, clean the scales and gut, remove the head and fins. Draw a long knife along the ridge on both sides and cut off the fillets.

We wrap the fillet with cling film and leave it in the refrigerator for 24 hours.
Stills: @VIDANOV CHEF / YouTube

Separate the rib bones and fat belly. Then remove the large bones along the ridge with tweezers.

Cut fillets
Stills: @VIDANOV CHEF / YouTube

Do not discard the bones and head of the fish. They will make a rich broth for soup or aspic.

Important! Do not use iodized salt for cooking, it will give the fish an unpleasant aftertaste. For the same reason, do not salt trout in metal containers.

How to salt trout according to the classic recipe

Separate the rib bones and fat belly.
Photo: AndreySt / Depositphotos

For salting trout, you only need three products.

Ingredients

  • 2 tbsp. tablespoons of salt without a slide;
  • 1 tbsp. a spoonful of sugar;
  • 1 kg trout fillet.

Preparation

Mix salt and sugar. Rub the mixture over a piece of fish on all sides. Place the trout, skin side down, in a container and cover. Store in a cool place for 12 to 36 hours, depending on how salty the fish you want to get. Drain the salting juice.

How to salt trout with dill

Classic salted trout
Photo: nblxer / Depositphotos

The delicate aroma of fresh herbs will accentuate the taste of fish.

Ingredients

  • 200 g trout fillet;
  • 1 bunch of dill;
  • 150 g of sea salt;
  • 150 g icing sugar.

Preparation

Remove the skin from a piece of trout. Finely chop the dill, mix with salt and powdered sugar.

Pour half of the mixture onto a baking sheet, put the fish on top and cover with the remaining dill and salt. Cover the trout with cling film, place another baking sheet or board on top and press down with a load. Refrigerate fish for 8 hours.

Wipe the finished trout with a clean, damp cloth to remove excess salt.

Prepare for the holiday 🥂

How to salt trout with cognac in 30 minutes

Salted trout with dill
Photo: rus7 / Depositphotos

Thanks to the addition of oil, lightly salted spicy fish according to this recipe becomes very similar to salmon.

Ingredients

  • 500 ml of water;
  • 3 tbsp. tablespoons of salt without a slide;
  • 1 tbsp. a spoonful of sugar;
  • 2 bay leaves;
  • 10 black peppercorns;
  • ½ teaspoon coriander seeds;
  • 500 g trout fillet;
  • 1 tbsp. a spoonful of brandy;
  • 1-2 tbsp. tablespoons of vegetable oil.

Preparation

Add salt, sugar and spices to the water, put on fire, bring to a boil and cook for 1 minute. Cool the finished brine completely.

Peel the fillets from the skin and divide into equal slices 5–7 mm thick. To make the fish easier to cut, you can place it in the freezer for 20-30 minutes.

Then place the pieces in a ceramic or glass container. Add cognac to the brine, pour the mixture over the fish and leave it for 10-15 minutes.

Remove the finished trout from the marinade, blot with a paper towel, put on a dish and brush with vegetable oil. Such fish can be stored in the refrigerator for 2-3 days.

How to salt trout with apple juice

Salted trout with cognac in 30 minutes
Photo: MariaKovaleva / Shutterstock

Lime helps the fish marinate faster, while apple juice gives it a pleasant sweetness and softens the tart citrus flavor.

Ingredients

  • 3 limes;
  • 60 ml apple juice;
  • 110 g icing sugar;
  • 150 g of coarse salt;
  • 225 g trout fillet.

Preparation

Remove the zest from two limes with a fine grater, squeeze the juice from the fruit. Cut the remaining lime into thin slices. Combine lime juice and zest with apple juice, icing sugar and salt.

Place the fish in a bowl and brush with marinade, top with citrus slices. Cover the trout with cling film, press down with a load and refrigerate for 4 hours.

Rinse the finished fish with cold water and pat dry with a paper towel.

How to Salt Thai Style Trout

Salted trout with apple juice
Photo: Mironov Vladimir / Shutterstock

Unusual, slightly spicy fish marinated with soy sauce and lemongrass for lovers of Asian cuisine.

Ingredients

  • 300 ml soy sauce;
  • 3 tbsp. spoons of brown sugar;
  • 200 ml of water;
  • 4 limes;
  • 4 leaves of kaffir lime;
  • 2 stems of lemongrass;
  • 2 large chili peppers
  • 2 cloves of garlic;
  • 1 piece of ginger, 4 cm long;
  • 1 bunch of cilantro;
  • 1 200 g trout fillet.

Preparation

Combine soy sauce, sugar and water. Remove the zest from the limes with a fine grater, squeeze the juice, add everything to the brine. Chop the lime leaves and the light lemongrass portion. Remove seeds from pepper and chop. Peel and chop the garlic and ginger. Chop the greens.

Use a food processor or mortar to smooth the lime leaves, lemongrass, pepper, garlic, ginger, and cilantro into a smooth paste. Add the mixture to the brine and stir.

Place the trout in a container, fill with marinade, cover and refrigerate for 48 hours. Turn the fish over once during this time.

Drain the marinade from the finished trout and store in a clean container for up to 3 days.

How to salt trout with lemon and lime

Thai style salted trout
Photo: Valentyn_Volkov / Depositphotos

Delicate fish with a refreshing citrus aroma according to this recipe is perfect for sandwiches and other cold snacks.

Ingredients

  • 2 lemons;
  • 1 lime;
  • 250 g of coarse salt;
  • 250 g sugar;
  • 600 g trout fillet.

Preparation

Remove the zest from the lemons and limes with a fine grater. Mix it with salt and sugar.

Pour half of the mixture onto a large platter, place the fish on top and cover with the rest. Tighten the dishes with cling film and refrigerate for 12-16 hours.

Peel the finished trout of salt and sugar, rinse under running cold water and dry.

How to salt trout in brine

Salted trout with lemon and lime
Photo: CreativeFamily / Depositphotos

Vegetables and dill make the fish especially spicy and aromatic.

Ingredients

  • 1 onion;
  • 2 cloves of garlic;
  • 2 inflorescences of dill;
  • 4 tbsp. tablespoons of sea salt;
  • 2 tbsp. tablespoons of sugar;
  • 10-12 peas of allspice;
  • 2 bay leaves;
  • 1 clove;
  • ground black pepper - to taste;
  • 1 liter of water;
  • 1 kg trout fillet.

Preparation

Peel the vegetables. Cut the onion into half rings, coarsely chop the garlic.

Combine vegetables, dill, salt, sugar and spices in a saucepan. Pour boiling water over the mixture, stir and cool completely.

Cut the trout into 6-8 large pieces, dip the fish in cold brine, press down with a clean plate and refrigerate for 24 hours.

How to salt trout with parsley

Trout in brine
Photo: ann_1101.mail.ru / Depositphotos

Strong alcohol helps to make even thawed fish denser when salted, and herbs and spices give it a pleasant delicate aroma.

Ingredients

  • ¼ lemon;
  • ¼ orange;
  • 3-4 sprigs of parsley;
  • 5 tbsp. tablespoons of salt;
  • 3 tbsp. tablespoons of sugar;
  • 1 200 g trout fillet;
  • ground black pepper - to taste;
  • cloves to taste;
  • 50 ml of vodka.

Preparation

Squeeze juice from lemon and orange, mix. Chop the parsley finely. Mix salt and sugar.

Place the trout skin side down in a container, sprinkle with salt and sugar, herbs, pepper and cloves. Pour citrus juice and vodka over the fish, cover and store in a cool place for 8-10 hours.

Remove excess salt and sugar from the finished trout, blot the fillets with a paper towel.

How to make cranberry trout gravlax

How to make cranberry trout gravlax
Photo: marinakhlybova / Depositphotos

Gravlax is a traditional Scandinavian cold appetizer that has become very fashionable in recent years. Try this recipe with cranberries and gin.

Ingredients

  • 1 lemon;
  • 1 bunch of dill;
  • 75 g dried cranberries;
  • 100 g of coarse salt;
  • 75 g brown sugar;
  • 1 kg trout fillet;
  • 50 ml gin;
  • 50 ml cranberry juice.

Preparation

Remove the zest from the lemon with a fine grater. Chop the dill and cranberries. Mix salt and sugar.

Place the fish, skin side down, on a wire rack with a baking sheet or a wide bowl underneath for the dripping juices. Sprinkle the trout with salt and sugar, cranberries, dill and lemon zest, top with gin and cranberry juice. Cover with plastic wrap and refrigerate for 24 hours, then quickly rinse with cold water and pat dry.

How to store salted trout

Salted fish belongs to the category of perishable food. It is recommended to keep it in the refrigerator for no more than 5 days. To keep ready-made trout fresh for as long as possible, do not store it in the marinade - especially if it contains vegetables and fruits. Dry the piece of fish, cut the skin off and transfer to an airtight glass, plastic, or ceramic container.

Spoiled trout can be recognized by their whitish sticky coating, unpleasant odor and loose texture. If you have the slightest suspicion that the fish is stale, it is better to throw it away.

If you don't eat all the trout in a couple of days, freeze it. To do this, blot the fish well with a paper towel so that an ice crust does not form on it, wrap it in several layers of cling film or put it in a tight bag with a fastener and put it in the freezer. Trout can be stored in this form for up to 6 months.

Trout gravlax with cranberries

The best way to diversify your daily home menu is to add all kinds of snacks to it. You can make this healthy and tasty with the help of homemade salted fish. This is both a great option for a sandwich and an excellent base for an unusual salad, and just for slicing. Salted trout at home is a tasty and healthy treat. Here you yourself determine the degree of salinity of the final product, choose a recipe and, most importantly, control the quality.

The main thing in the matter of salting fish is to purchase a fresh carcass. In the offered variety, it is difficult to choose what will really become the best basis for salting. But do not rush to despair, a few simple tips will help you make the right choice and not miss the purchase of salted trout.

5 Tips for Choosing Fish for Salting

  1. Give preference to specialized stores or megamarkets - there fish does not stay on the counter for a long time, high traffic and quality control are the guarantors of the freshness of the product.
  2. The ideal option for salting trout is chilled fish. It is not subject to freezing, but on the counter it should lie tightly covered with ice in a special cuvette.
  3. The fish should have transparent eyes, light pink clean gills, and there should be no mucus on the scales, as the first sign of freezing and thawing.
  4. When pressing on chilled trout, no dents should remain, no liquid should leak out of the fish - all these are signs of poor-quality storage.
  5. The smell of fresh fish is reminiscent of the sea, but not fish, especially not fresh.

How to properly clean and prepare fish for salting

Most recipes suggest using trout fillets in salting right away. This is convenient: it will be enough to just cut the whole layer into portioned pieces, without suffering from removing the bones. The best way to cut a whole fish into fillets is to take it apart when slightly frozen.

6 steps to cutting fish

  1. Holding the fish by the tail, remove the scales from the carcass. To make it better filmed, pour boiling water over the fish quickly and start filming right away. This will make the scales soft and pliable. Cut off the fins and tail before cleaning to avoid injury.
  2. If the fish was with entrails, then carefully insert the knife into the hole at the tail and make a shallow cut without damaging the bubble. Remove all entrails, carefully treat the area near the ridge where the liver is concentrated, and also pay attention to the ribs. They need to be cleaned of film that can give bitterness. Cut off the head.
  3. Starting at the head, make an incision perpendicular to the ridge, press down firmly on the knife, and begin to cut the loin along the bone. Do the same on the other side. As a result, you will have two fillet halves and a ridge.
  4. If the fish was with a head, and you plan to also use it in salting or for cooking fish soup, then remove the gills. It is most convenient to cut them with kitchen scissors.
  5. For salting, it is enough to use only fillets without skin, unlike frying, where the skin is simply necessary - it makes the fillet stable. To remove the skin, pry it slightly with a knife, starting from the side of the tail and pulling it towards you, carefully cut it off. In some cases, you do not have to cut off - the skin is perfectly removed by hand. This is especially true for cutting frozen fish.
  6. To bring the fillet to perfect condition, use tweezers to walk around the inner groan of the ribs and remove the large bones. The fillet is ready for pickling.

A simple recipe for salting trout at home

Ingredients:

  • trout fillet - 1 kg;
  • coarse salt - 2 tablespoons;
  • sugar - 1 tablespoon;
  • dill - a bunch;
  • pepper and other spices are optional.
A simple recipe for salting trout at home
A simple recipe for salting trout at home

Cooking method:

  1. Rinse and dry fillets. Cut into plastics so that they can be conveniently placed in a salting dish. A plastic container with a lid is perfect for these purposes. It is better to give preference to models that have a special hole on the lid. It is usually designed to release steam when heated in a microwave oven. For us, it is relevant so that the fish does not stale, and it does not have a characteristic taste. For the same reasons, fish was previously salted in a dense cotton cloth or in an open container, covered with a loose lid on top. However, even now you can resort to this method of salting.
  2. Finely chop the dill. Rub the fillets with salt and sugar, sprinkle with dill and fold the ribs together. If the skin remains on the fillet, then fold the inner parts to each other - ribs to ribs. In the recipe, you can use any kind of pepper to taste - red, chili, black, a mixture of freshly ground.
  3. Put fish in refrigerator for 10 hours. After 10 hours, take out the fish, drain the resulting liquid, turn the fillets for even salting and put them back in the refrigerator.
  4. After another 10 hours, the trout is ready to eat.

Little trick

If after salting it seemed to you that the fish is too salty, then rinse it under running water and wipe it off with a paper towel.

How to salt whole trout

Ingredients:

  • whole trout - 2 pcs.;
  • coarse sea salt - 4 tablespoons;
  • sugar - 1 tablespoon;
  • allspice ground pepper - 1 tbsp;
  • bay leaf - 4 pcs.;
  • peppercorns - 1 tablespoon
How to salt trout at home recipe
How to salt whole trout: a step-by-step recipe with a photo

Cooking method

  1. Rinse the trout carcass, peel off offal, remove the films, cut off the gills. If you wish, you can remove the fins and cut the tail.
  2. In a separate bowl, combine all dry pickling ingredients.
  3. Grate both carcasses on all sides with a spicy salty mixture. Put bay leaf and peppercorns in the belly. Wrap the fish in thick paper. For these purposes, parchment is well suited or, in the old fashioned way, you can use a newspaper.
  4. Put the fish in the refrigerator for salting for 24 hours.
  5. The duration of storage of fish in the refrigerator is one week. To extend the shelf life, you can freeze the trout in portions. Shelf life in the freezer without sacrificing taste is 3 months. Defrost in the refrigerator compartment.

Recipe for salting trout in brine

Ingredients:

  • trout fillet - 1 kg;
  • coarse sea salt - 6 tablespoons;
  • sugar - 1 tsp;
  • laurel lst - 2 pcs.;
  • favorite spices - optional.
How to salt whole trout: recipe
Recipe for salting trout in brine: a step-by-step recipe with a photo

Cooking method:

  1. The recipe uses a ready-made trout fillet, peeled of the ridge and fins.
  2. Cook brine - the brine in which the fish will be salted. To do this, you need to boil the water. Put half of the salt in boiling water and wait until it is completely dissolved. Add spices and sugar to the brine. Remove from heat and wait until it cools completely. The brine should be at room temperature.
  3. Rub the fish fillets on all sides with the remaining salt. Place in glass or plastic container. Arrange the fillets so that the flesh touches the flesh and the skin or side of the back is on the outside.
  4. Pour the brine over the fish. Cover the container with a plate so that there is room around the edges. Put oppression on top. The fish should be completely in the brine.
  5. Place the container in the refrigerator. A lightly salted product is ready to eat in a day, and in two days you will have a well-salted trout. If the fish is too salty for your taste, soak it in cooled boiled water for two hours. Then wipe dry. The fish is ready to eat.

Salted trout in oil

Ingredients:

  • trout fillet - 1 kg;
  • coarse sea salt - 2 tablespoons;
  • sugar - 0.5 tbsp;
  • vegetable oil - 3-5 tbsp.;
  • ground black pepper - 1 tsp;
  • dill greens - a bunch.
Recipe for salting trout in brine: recipe
Salted trout in oil: a step-by-step recipe with a photo

Cooking method:

  1. Combine all dry ingredients.
  2. Rub the fish fillets thoroughly with a pickling base. Sprinkle with finely chopped dill.
  3. Place the fillets with the ribs inward in a salting dish.
  4. Cover with vegetable oil. You can use an olive one, so the finished dish will be more aromatic.
  5. Put in the refrigerator for salting for a day. Lightly salted trout will be ready in 24 hours, and strong salt fish in 1.5-2 days. Serve fish with lemon wedges, sprinkle with lemon juice before use.
  

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Trout is one of the most delicious fish. She has a noble meat color: from white and pale pink to golden and red. Trout is recognized by nutritionists, beauticians and doctors. Lightly salted fish is just as healthy as boiled or steamed fish, for example. What is its use? It is low in calories and contains Omega 3 fatty acids and antioxidants that help in the fight for youth and beauty.

Also, this exquisite fish improves memory, lowers cholesterol and stimulates brain activity. Lightly salted trout has the ability to improve mood, which is why it is often recommended for depression and stress.

Lightly salted trout recipe

Salted trout in oil: recipe

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

  1. Preparation:
  2. As always, we start by cleaning the fish. Scale it off, cut off the tail, head and fins.
  3. Use a sharp knife to make a deep cut along the back, along the fin, and divide the fish in two.

Use a sharp knife to make a deep cut along the back, along the fin, and divide the fish in two.

  1. Remove the ridge, fins, and large bones.

Make a salting mixture for your trout. Combine salt, sugar, pepper, cloves and coriander in a separate container.

  • For 1 kg of trout you will need (approximately):
  • 2 tbsp. l. salt;
  • 1 tbsp. l. Sahara;

Removing bones

  1. A pinch of pepper, coriander, or other spices of your choice.
  2. Find a container for salting your trout. It is better not to use a metal one, adapt a plastic container for salting, or a glass deep bowl.

Adding spices

  1. Rub the salting mixture on both sides of the fish. Pour the same mixture on the bottom of the bowl and lay the trout, sprinkling the layers with salt along the way.
  2. To make the trout saline faster, you need to squeeze it well. Place a flat plate or wooden board on top of the fish and place the weight on it.
  3. Place the bowl of trout in the refrigerator on the lowest shelf for 24 hours.

Rubbing the carcass

  1. In a day, salted trout will be ready, and it can be used both on sushi and on ordinary sandwiches.

Shake off excess salt from the fish carcass, pat dry with a paper towel and you can taste. It is absolutely not worth washing the fish.

Use glass jars to store salted trout. Cut lightly salted trout into large pieces, put them in jars and cover with brine.

VIDEO

Lightly salted trout

How to salt trout at home. How long does it take to salt the trout. Salt fresh trout at home.

The easiest and most delicious recipe for lightly salted trout at home. Salted trout at home is 3-5 times cheaper than ready-made factory-made lightly salted trout and 10 times tastier.

  1. What do you need:
  2. Chilled (frozen) trout, piece size at your discretion.
  3. Coarse salt.

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

VIDEO

VIDEO

Sugar 1-2 tbsp. spoons.

VIDEO

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

VIDEO

You can remove the bones of the spine and ribs from the trout, it will be more convenient to cut it later. I salt the trout with the bones. We generously coat the trout with coarse salt on all sides, more where the skin is, it took three tablespoons for a piece like mine (1 kg), we are not afraid to oversalt, the fish takes as much salt as it needs. After the trout, sprinkle with sugar. Put the salted trout in a container. Cover with foil. Don't overdo it with sugar. If after salting the trout seems sweetish, add a little salt.

We leave the salted trout at room temperature for 12-20 hours, then put it in the refrigerator. You can eat salted trout every other day.

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 - lightly salted trout can be eaten after three hours. Lightly salted trout can be used as an appetizer.

A quick recipe for lightly salted trout

  • To cook trout in this way you will need:
  • 1000 g of trout;
  • 2-3 st. l. salt;
  • 6-8 pcs. peppercorns;
  • 3 bay leaves;
  • 1 tbsp. l. vinegar;
  • ¼ Art. sunflower or olive oil;

1 PC. onions.

  1. Cooking process:
  2. The fish is cut and the skin is carefully peeled off so as not to damage the flesh.
  3. The fillet is cut into slices and laid out in a previously prepared container.
  4. The brine is prepared in another dish. Salt is added to the pre-poured half liter of water and stirred.
  5. The fish is filled with prepared brine and placed under the load for 2 hours. It is worth noting that you do not need to put it in the refrigerator, room temperature will do.
  6. The brine is drained, and the fish is filled with another brine. It will need 200 ml of water and a spoonful of vinegar. In this brine, the fish costs about 5 minutes.

Onions are cut into rings, pepper, sunflower or olive oil, bay leaves are added, red fish fillets are laid out and everything is mixed properly. It remains to leave the fish for only 20 minutes and the dish is ready to serve.

Ingredients:

  • How to salt trout with dry salting
  • Rainbow trout - 1 kg;
  • Salt - 2 tbsp l .;
  • Sugar - 1 tbsp. l;
  • Coriander;
  • Black pepper - 5-6 peas;
  • Bay leaf - 2 pcs;

Onions are cut into rings, pepper, sunflower or olive oil, bay leaves are added, red fish fillets are laid out and everything is mixed properly. It remains to leave the fish for only 20 minutes and the dish is ready to serve.

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

  1. gauze.
  2. The head, tail and fins are cut from the carcass.
  3. The fish is gutted.
  4. The trout is rubbed with a mixture of all spices, salt and sugar. A bay leaf is placed inside.
  5. A spoonful of salt is poured onto cheesecloth. You need to put fish on top.
  6. The fish is tightly wrapped in cheesecloth and wrapped in a paper towel.

The fish is salted for 3 days.

It should be remembered that the gauze must be changed twice a day, and the trout must be turned over from one side to the other.

How to pickle chunks of trout in brine

The marinade is universal, suitable for any type of fish, it is very tasty. Spices give a certain zest, but you don't need to put them in. If you don't want a spicy flavor, skip it.

It should be remembered that the gauze must be changed twice a day, and the trout must be turned over from one side to the other.

Ingredients:

In any case, it turns out delicious, since the recipe has been tested over the years. You can eat in a day, I recommend trying it, if not salty enough, let it stand for another day.

  • Marinade:
  • 2 tablespoons of salt
  • 2 tablespoons of sugar
  • 5 peppers
  • 5 cloves buds (spices)
  • 2-3 leaves of lavrushka

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

  1. 1 liter of water
  2. Cut the fish into pieces, defrost if it has been frozen. Now we are preparing the marinade, it turns out to be tasty, balanced, proven over the years.

In brine

  1. I pour 1 liter of water into a saucepan, put spices, salt and sugar, stir, bring to a boil, stir again, we need to dissolve the ingredients, let it boil for a couple of minutes. Remove from heat and cool completely.

Boiling water

  1. I transfer the pieces to a suitable container, and fill them completely with marinade, cover and marinade for 24 hours. I keep it in the refrigerator, it can be stored in brine for up to 3-5 days.

I really like this fish, because I love it, I often cook it as soon as I get to the market, I definitely take a fish, sometimes even one steak, and salt it at home.

Quick salting of trout with onions and butter

I really like this fish, because I love it, I often cook it as soon as I get to the market, I definitely take a fish, sometimes even one steak, and salt it at home.

Ingredients:

  • Have you ever tried an easy way of salting with butter and onions? Everyone's favorite herring, which is refueled in this way, turns out to be bombastic, let's try red fish in this way.
  • 1 kg. fish
  • 2-3 onions
  • salt
  • peppercorns

150 grams of vegetable oil

  1. Let's get started:

With onions and butter

  1. Cut the fish into pieces, you can remove the skin. Dip each piece very well in salt, leave to salt for 30 minutes.
  2. Then we rinse the fish, and transfer in a saucepan, bowl, or any other container in layers, a layer of fish, a layer of onions and spices. I put peppercorns. Pour everything on top with vegetable oil, you don't need much, I pour 150 grams.

Then we rinse the fish, and transfer in a saucepan, bowl, or any other container in layers, a layer of fish, a layer of onions and spices. I put peppercorns. Pour everything on top with vegetable oil, you don't need much, I pour 150 grams.

  1. Cut the onion into rings and separate them. So break down how many fish you have.

Cut the onion into rings

I turn the plate over on top, put oppression, a jar or a decanter of water. I leave it in a room at room temperature for an hour.

After an hour, you can already try it, but it is better to put it in the refrigerator overnight, in the morning you can already enjoy a delicious fish with an onion.

How much to salt trout at home

  • Every person has different ideas about delicious salted fish. There are two methods for how much to salt trout by time:
  • Lightly salted fish carcass will need to be salted in marinade or spices for a short time. This salting is considered a quick way to get a delicacy. Several hours are allotted for the preparation of lightly salted dishes. The taste of such fish is tender.

Fans of a more piquant product will love the well-salted fish. It is necessary to salt the fish in brine or spices for a period of 1 to several days. It has a sharper, saltier taste.

Salting red fish without sugar

  • Ingredients for the recipe:
  • Red fish - 300 g

Salt is abundant.

  1. Recipe:
  2. Rinse the fish under cold running water, pat dry with a paper towel.
  3. And rub very generously with salt.
  4. Put a lot of salt, do not be afraid it will not take too much. Place the fish in the bowls.

Cover and refrigerate for 3-4 days. I left it for 4 days. Then rinse the salt and blot back with a paper towel.

The fish is ready, you can eat. Keep in the refrigerator.

Red fish is loved by everyone, and therefore it is harvested in a variety of ways. On the agenda is a very topical question - how to salt trout. At home it is as easy as shelling pears to do it, it turns out quite tasty and fast.

How to salt trout - subtleties

1. If there is an opportunity to buy a whole carcass, use it. As a supplement, hostesses often find caviar in the abdomen. She can also be exposed to an ambassador.

2. Be sure to buy fresh fish, it is better to refuse frozen products. Although, if you have already purchased the carcass, let it thaw at the bottom of the refrigerator compartment.

3. Salted trout is obtained at home only when it lies in the mixture or brine for the required amount of time. Steaks and sirloin parts are salted for 24 hours. Whole or large chunks take longer (about 2 days).

4. The main component in salting is salt. It does not have to be iodized. Give preference to seafood or cookery. Such a move will keep the snack juicy, without depriving the fish of precious moisture.

5. To preserve the snack for a long time, after salting, soak it in the cold in brine. Alternatively, wrap the slices or steaks in paper and refrigerate.

6. Before salting trout, select the optimal set of components for salting at home. To enjoy a delicious and quick snack, spices, granulated sugar, honey and even soy sauce are used.

7. As for the shelf life, when lightly salted trout is aged, this figure is 5-6 days. If the fish is salted well, then keep it in the refrigerator for up to 10 days. You can also send a snack to the freezer, in which case it lasts a month.

We leave for an hour

Preparing trout for salting

Fish in any of its manifestations is exposed to the ambassador. It can be portioned pieces in the form of steaks, fillets, whole carcasses. But even if you decide to salt the whole fish, you still have to cut it up.

1. So, with extreme care, make an incision in the belly and pull out the insides. It is important not to damage the caviar if it gets inside.

2. Next, wash your belly. Wrap a few layers of gauze on your finger, remove the film from the inside of the abdominal part with it.

3. Arm yourself with teaspoon, scrape out blood clots. Cut off the head with a tail, on their basis you can make an ear in the future.

4. When the fish is cooked, leave it whole, chop into steaks or fillet by removing the bones.

5. The skin should not be removed, since the ambassador is carried out with it. That's all, it remains to choose a recipe.

The best recipes for salting trout

Since there are many different methods for salting trout, choose the most suitable option for implementation at home. You can make a tasty and quick snack on your own.

Podgotovka-foreli-k-zasolke

  • # 1. Traditional salted trout
  • pepper-peas - 8-10 pcs.
  • fish (sirloin) - 1 kg.
  • salt - 60 gr.
  • granulated sugar - 20 gr.

laurel - 4 pcs.

Salting trout using this technology is considered a classic of the genre. It is recommended to start acquaintance with a snack at home with it. Here is the prescription.

1. Prepared sirloin parts can be left in the form of large sheets or cut into slices of equal size. Proceed at your own discretion.

2. Combine granulated sugar with salt. Pour some of this into a salting container. Place 2 laurels and 4 peppercorns here.

3. Lay the fish skin side down. Sprinkle the sugar / salt mixture on the meat. Cover the second piece of fillet, placing it skin side down again.

4. Season the fish again with salt and granulated sugar, add the rest of the laurel and pepper. Cover the dishes and transfer to cold, wait 1 day.

5. Before tasting an appetizer, chop it and sprinkle each bite with lemon juice. You should not pour oil on, the fish is already high-fat.

  • # 2. Whole salted trout in soy sauce
  • water (boil and cool) - 0.3 l.
  • salt - 40 gr.
  • fish carcasses - 2 pcs.
  • basil, coriander in beans, ground pepper - 0.5 tsp each.

sauce - 50 ml.

We will tell you how to salt delicious trout at home. Let's make it tasty and fast.

1. After carrying out preparatory measures, the carcass must be rinsed and dried. Do not cut into portions, remove only the head and tail.

2. Combine all the pickling ingredients in a deep bowl. Make sure the grains are dissolved. Place inside the carcass, cover the dishes and wait 1-2 days.

Forel-zasolennaja-po-tradicionnomu-receptu

  • Number 3. Salted trout with wine and lemon
  • sea ​​salt - 50 gr.
  • trout fillet - 0.4 kg.
  • white wine - 0.2 l.
  • lemon juice - from 1 fruit

rosemary sprigs - 2 pcs.

1. Sprinkle the fillet with freshly squeezed citrus juice. Rub with salt, put in container

2. Pour in wine and add rosemary. Close and refrigerate for 2 days. Flip the appetizer from time to time.

  • No. 4. Salted trout with honey
  • honey - 25 ml.
  • granulated sugar - 60 gr.

fillet - 1 kg.

Consider how to salt savory trout with honey at home. The appetizer is tasty and fast.

1. Combine honey and salt in a cup. Grate the fillets thoroughly with the prepared mixture. Roll up into a tube and place in a container. Cap and refrigerate for 20 hours.

2. After a predetermined period, unfold the workpiece and fold it upside down. Send in the cold for the same time.

3. Repeat the procedure on the third day. After that, you can taste a savory snack.

Forel-zasolennaja-s-vinom-i-limonom

  • No. 5. Scandinavian salted trout
  • salt, sugar - 30 g each.
  • fillet - 0.5 kg.

dill - 0.1 kg.

Salting of Scandinavian trout is carried out at home quickly enough. Let's consider it in more detail.

1. Rub the fish thoroughly with a mixture of salt and sugar. Put a third of the finely chopped dill on a plate.

2. Place one fillet portion skin side down. Sprinkle with dill and place the second part on top. Sprinkle with leftover greens.

3. Cover the dishes and keep in the kitchen for 7 hours. After the specified time, transfer the fish to the cold for two days.

  • salt - 60 gr.
  • No. 6. Salted trout in vodka
  • salt - 45 gr.
  • granulated sugar - 60 gr.

vodka - 40 ml.

Before salting trout, cut it at home if necessary. To make everything turn out tasty and fast, follow the recommendations.

1. Combine the bulk components according to the classical technology. Sprinkle this mixture over the fillets.

2. Place in a suitable bowl and pour in the vodka. Close the container and refrigerate overnight.

Solenaja-forel-po-skandinavski

  • No. 7. Dry salted trout
  • pepper-peas - 8-10 pcs.
  • granulated sugar - 20 gr.
  • coarse sea salt - 60 gr.
  • laurel - 2 pcs.

condiments

How to salt trout? Follow the instructions at home. The recipe is also suitable for harvesting rainbow fish.

1. Combine granulated sugar with salt and your favorite seasonings. Rub the fillets thoroughly. Do not touch the skin side.

2. Sprinkle with the rest of the spices, just do not rub. Send the fish to a clean and dry dish, skin side down.

3. Place the second piece of sirloin on the first piece, skin side up. Leave the workpiece at room temperature under pressure for 3 hours.

4. Remove the oppression and cover the fish. Send it out in the cold, swap layers every day. Salt the fillet for three days.

Forel-solenaja-suhim-sposobom

Following simple recommendations, you will no longer have problems with how to salt trout. The main thing is to prepare everything you need at home and cut the fish. As a result, the appetizer is tasty and fast.

Delicious red fish is a welcome guest on any table for a festive occasion or without. Useful properties make it popular not only as a delicacy, but also as a source of essential substances for the body. To have fish on hand, they resort to salting. This is not difficult to do at home, following the recommendations: how to salt trout.

Methods

  • It is recommended to salt trout at home using various methods:
  • Popular classics.
  • Accelerated salting.
  • For those who love more tenderly.
  • Pickle fish.
  • After freezing.
  • In Kamchatka.
  • Spicy.

Salted caviar.

The choice of technique may depend on the plans: how much to salt the trout. There are ways that require a certain amount of time, there are express options.

Forel-solenaja-suhim-sposobom

Popular classics

  • To cook properly, you should read the recipe. A step-by-step description of the classics is as follows:
  • Cutting the carcass into loins:
  • The trout is thoroughly washed.
  • The fin parts, head, tail are cut off.
  • The fish is freed from the scales.
  • The part under the peritoneum is removed.

An incision is made in half, the bones of the spine and ribs are removed.

2. Mixing pickling components: 2 tbsp. tablespoons of sugar and salt per 1 kg of trout.

  • 3. Salting:
  • Excess moisture is removed from the fillet.
  • The bottom of the container is covered with a mixture of pickling components, on which one sirloin is laid out with the sandpaper to the bottom.
  • Put peppercorns and bay leaves on top. For 1 kg of raw materials - 6 peas, 2 leaves.

Next, the second sirloin is placed with a skin to the top, sprinkled on all sides with a salting mixture

4. The container with trout is covered, oppression is set for a couple of hours in order to salt in the resulting juice.

5. After 120 minutes, the load is removed, the trout is closed hermetically, sent to the refrigerator for 48 hours.

6. At the end of this period, you need to get the fish, drain the resulting brine from it, remove excess pickling components, wipe the fillet, and you're done.

Tip: for salting, it is better to choose containers made of plastic or enamel. Pure metal will not work, metal can spoil the taste of the fish.

Forel-solenaja-suhim-sposobom

Accelerated salting

The basic components of such accelerated salting are very similar to the classical method, there are some differences that allow you to salt faster. Quick salting methods for trout are offered in 2 versions

Delicate lightly salted option

  • Lightly salted trout also has two common cooking options that are quick: Salt with the addition of vodka.
  • Portion slices of rainbow trout fillet are sprinkled with a mixture of salt, dill and granulated sugar (to taste), poured with a small amount of vodka. The container is closed, the load is set for 60–120 minutes. Then the oppression is removed, the fish is sent to the refrigerator. Six hours later, a delicacy for gourmets and not only for them will be ready. Lemon trout.

Large pieces of trout are placed in a plastic container, thinly cut slices of half a lemon are placed on top of it. Salt and pepper are added, the main thing is not to overdo it. Everything is mixed, covered with a lid and put into the refrigerator overnight.

Brine fish

There are varieties of cooking brine fish. But one of the best is trout in brine with cognac. To do this, a solution of salt in cognac is made (for 250 g of fish - 1 tbsp. A spoonful of brandy + 1.5 tsp. Of salt). Uncut fish is rubbed with coriander and sugar (0.5 tsp + a pinch of spice) and put in brine for three days. To salt, it must be periodically turned over for uniformity of impregnation. Only at the end of the process is the removal of fish skin and bones.

Forel-solenaja-suhim-sposobom

After freezing

Some home cooks prefer to salt fish not only fresh. If it is pre-frozen, then after salting the meat will be more tender. The main thing is that they do not try to freeze it twice. Brown spots on the product are a sign of repeated freezing, and this is generally unacceptable. The defrosting process should take place in stages: at the bottom of the refrigerator, later on the kitchen table, without sharp exposure to water or a microwave oven. Only after that is it worth salt with the chosen method.

Kamchatka

The methodology of people living in Kamchatka is distinguished by a thorough approach to the preparation of salted fish products and requires more time exposure. Another nuance is that the scales in this version are not peeled off, since the salted trout is then easily separated from the skin. Portion sirloin pieces or halves are rubbed with a sugar-salt mixture with spices (1 kg of raw materials - 3 tablespoons of salt + 1 tablespoon of granulated sugar, 2 leaves of lavrushka and an incomplete teaspoon of ground lemon pepper). Salt the fish in a container, maximum three rows so that the flesh touches the flesh and put it in the refrigerator. After 24 hours, the pieces are turned over so that the top ones are at the bottom and vice versa. On the third day, the trout is taken out, washed with cooled boiled water, moisture is removed and placed in the freezer for two days in order to finally make sure that the product is safe to use without parasites.

Spicy

  • River fish can be successfully cooked using the spicy salting method. To do this, salt the whole trout sequentially as follows:
  • Cut the prepared fish longitudinally along the back and from the belly to the tail.
  • Make a batch of spices. Lightly grind cloves, different types of pepper, add ginger root cut into slices, bay leaf broken into pieces. Mix all this thoroughly with granulated sugar and salt (1 tablespoon: 5.5 tablespoons for 7 carcasses).
  • Smear each carcass from all sides with a mixture and pour it into the incisions.
  • Fold to the bottom of a deep container, placing the carcasses one above the other.
  • Cover the container with a plate and put under a press for a day.
  • At night - in the refrigerator.

By lunch the next day, it's worth trying for readiness. It all depends on the cooling capacity and the size of the carcasses.

Forel-solenaja-suhim-sposobom

Caviar product

  • Trout caviar is a delicacy dish that can be easily prepared for future use on your own. Salting trout caviar at home is not difficult if you have quality ingredients. Salted both frozen and fresh. The first one must first be defrosted. There are certain rules for this. According to them, defrost ½ day, keeping in the refrigerator, and after that finally at room atmosphere. When choosing a recipe to salt red caviar, you should pay attention to the fastest and most affordable:
  • The caviar is freed from the films using a whisk or a serpentine mixer nozzle at low speed and placed on the bottom of the sieve. Then it is washed with cold temperature water.
  • After that, it is gently mixed in a container with granulated sugar (25 g) and salt (50 g), leaving to soak for ten minutes.
  • With the help of gauze, the resulting brine is decanted.
The caviar is laid out in small glass jars with sealed lids. After placing it on the refrigerator shelf, after already four hours, you can enjoy a lightly salted delicacy.

Tip: for salting, sea trout species are recommended, which have a reddish tint of meat, since they are more fatty. If you need trout with a lower calorie content, then fish that lives in rivers is taken. She usually has white meat or a creamy shade. Salt is better to take sea or rock coarsely ground.

How to delicately salt trout at home

Trout is delicious not only when salted, but it is also more pleasant to eat and easier to preserve. Knowing how to salt trout at home, it is difficult to deny yourself the pleasure of preparing this delicacy for yourself, your loved ones and guests.

Fresh salted trout is considered one of the most popular dishes. It can be seen on almost any festive table. Of course, it can be bought on the market, but there is absolutely no guarantee that it will be successful in taste and presentation. As a rule, fish are either frozen, or lightly salted or too salted. In this regard, many housewives prefer to salt trout on their own according to proven recipes.

Fresh salted trout is considered one of the most popular dishes. It can be seen on almost any festive table. Of course, it can be bought on the market, but there is absolutely no guarantee that it will be successful in taste and presentation. As a rule, fish are either frozen, or lightly salted or too salted. In this regard, many housewives prefer to salt trout on their own according to proven recipes.

How to quickly and easily salt trout?

  1. In the process of salting any fish, including trout, it is advisable to follow some rules:
  2. For cooking, use only fresh fish. As a last resort, it will go frozen.
  3. Sea trout is more suitable for salting. She has fatter and brighter meat in color, moreover, it is much more elastic. River trout is less oily and more suitable for dietary meals.
  4. The salting process involves the use of enamel or plastic utensils. In no case should you use metal.

The proportions must be strictly observed, otherwise the salted fish will not have an exquisite taste.

How to salt trout

Option number 1: classic

  • For salting trout you will need:
  • fresh trout - 1 kg;
  • salt-3 level tablespoons;
  • sugar-1 level tablespoon;
  • black allspice - 8-9 peas;

bay leaf, 2-3 leaves.

  1. Salting technology:
  2. The fish is butchered. The head, tail and fins are cut off from it, and the entrails are also disposed of. After that, the carcass is divided along the back into 2 parts, after which they get rid of the bones.
  3. A small layer of seasonings is poured into the bottom of the salting container.
  4. Fillet of cut trout is placed on the bottom of the dish skin side down, after which the fish meat is sprinkled with seasonings.
  5. On top of this half, put the second half of the fillet and sprinkle with prepared spices, as in the first case.
  6. The container is closed with a lid and placed in a cool place such as a refrigerator.

After one day, the fish fillets are removed from the brine and dried with a paper towel.

Sea trout prepared in this way is divided into random pieces. Pieces are laid out on a plate. Finally, you can sprinkle the fish with lemon juice.

Option number 2: fast

  • For quick salting of trout you will need:
  • 1 kg of fresh trout;
  • 2 or 3 tablespoons of salt;
  • 6 or 8 pieces of black allspice peas;
  • 3 pieces of bay leaves;
  • one tablespoon of vinegar;
  • 150 ml of sunflower or olive oil;

one onion onion.

  1. Salting technique:
  2. The fish is cut, after which the skin is removed from it. This must be done very carefully so as not to damage the meat.
  3. The fish meat is cut into arbitrary pieces and placed in a prepared container.
  4. In another container, brine is prepared for pouring. To do this, take 0.5 liters of water and add salt. It is advisable to mix the composition thoroughly.
  5. The same mixture is poured into the fish, placed in the container before. The fish is covered and a load is placed on top. Normal room temperature is suitable for cooking. The fish should be in this state for 2 hours.
  6. After 2 hours, the brine is drained and the fish is filled with another brine. To do this, take a glass of water and stir a spoonful of vinegar in it. In this composition, the fish can be within 5 minutes.

Finally, cut the onion into rings, add pepper, bay leaf and sunflower or olive oil. The pieces of fish are gently mixed in this brine composition and left for 20 minutes. After this period, the trout is served on the table.

Option number 3: Scandinavian

  • For the Scandinavian version of salting trout, you need to prepare:
  • a pound of trout;
  • 100-120 grams of dill;
  • 3 tablespoons of salt;

Cooking method:

  1. 3 tablespoons of sugar.
  2. Trout is cut, washed well and dried. After that, it is divided along the ridge and all bones are removed.
  3. The salt is mixed with sugar. This composition is used to rub the fish fillets.
  4. 1/3 of the harvested dill is laid out on a plate.
  5. One part of the fillet is placed on the dill, skin side down.
  6. On top of the fillet, lay out another part of the dill, then the rest of the fillet.
  7. The fish is covered and left at home temperature for 8 hours.
  8. After that, the trout meat is moved to the refrigerator for 48 hours.

Excess dill and sugar-salt mixture are removed before serving. Finally, the fish is cut into easy-to-serve slices.

Option number 4: with honey

  • To salt trout with honey, you will need the following components:
  • trout meat, separated from the skin - 1 kg;
  • one tablespoon of honey;

three tablespoons of salt.

  1. Cooking process:
  2. The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
  3. Honey and salt are mixed together.
  4. The mixture prepared in this way is applied to the fish fillets and rubbed into the meat.
  5. Fillet pieces are rolled into rolls and placed in a container (glass jar).
  6. the glass jar is covered with a lid and placed in the refrigerator for one day.
  7. After a day, the rolls are turned over and put back in the refrigerator for 24 hours.

After this period, the fish is taken out and the turning operation is repeated. Fish, for the third time, is placed in the refrigerator for a day. Only after three days the fish is ready for serving, it is enough to wash off the brine and cut the fish into pieces.

How to salt trout at home

Option number 5: with vodka

  • To cook salted trout with vodka you need:
  • cook 1 kg of fresh trout;
  • stock up on 2 tbsp. spoons of salt;
  • take 4 teaspoons of sugar;

prepare 30 ml of vodka.

  1. How to salt trout with vodka:
  2. The fish is cut so that two identical fillets are obtained. They are thoroughly washed and dried. There should be no bones in the fillets.
  3. Salt and sugar are mixed.
  4. The trout fillet is wrapped in this mixture, placed in a container and filled with vodka.

The dish is closed and the fish is placed in a cold place for 12 hours. After this period, the fish is ready to eat.

with vodka

Option number 6: salting the abdomen

Trout is not a cheap fish, so not everyone is able to afford such a pleasure. But to buy a belly and salt it is affordable for anyone. The bellies prepared according to this recipe will be an excellent appendage to beer, moreover, they can be added to any salad.

  • To get such a product, you need:
  • purchase 400 g of trout belly;
  • prepare two tablespoons of salt;
  • prepare one tablespoon of sugar;

buy allspice.

  1. How to salt?
  2. The bellies must be thoroughly rinsed and soaked in water for half an hour.
  3. The water is drained and the abdomen is again thoroughly washed,
  4. Salt, sugar and pepper are combined together and in this dry mixture the abdomen is enveloped.

All components are folded into a glass container, 1 glass of water is added there, after which the bellies are placed in the refrigerator for a couple of days.

salting of the abdomen

Option # 7: Salting trout steaks

  • For such preparation you will need:
  • 2 steaks of trout;
  • 1 liter of water (approximately);
  • 4 tbsp. tablespoons of salt;
  • 1 tbsp. a spoonful of sugar;
  • 1 tbsp. a spoonful of vinegar;

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

  1. spices to taste.
  2. First you need to prepare the brine. To do this, take a saucepan, pour water into it, add salt, sugar and spices and put on fire. The water is brought to a boil and the mixture is boiled for several minutes.
  3. Vinegar is added to the solution.
  4. After that, the fire turns off, the brine cools, after which it needs to be strain.
  5. The trout steaks are prepared, wash and dried, after that they are stacked in the container.

The steaks are poured with brine, covered with a lid and put in the refrigerator for a couple of days.

For those who prefer a weakly salted product, through one day, fish meat can be eaten. When singing, it should be remembered that more than 4 days fish is not recommended, because the taste data is worse.

For those who prefer a weakly salted product, through one day, fish meat can be eaten. When singing, it should be remembered that more than 4 days fish is not recommended, because the taste data is worse.

Soldering trout dry

  • This requires the following ingredients:
  • Fresh rainbow trout - 1 kg;
  • 4 tbsp. tablespoons of salt;
  • 2 tbsp. spoons of salt;
  • coriander;
  • 5-6 mines of black scented pepper;
  • Bay leaf - 2 pcs;

bay leaf, 2-3 leaves.

  1. 2 laurels leaves;
  2. From the trout, the head, tail and fins are cut.
  3. Remove inside.
  4. The carcass is rubbed with a mixture of salt, sugar and pepper, and the bay leaf is put inside.
  5. One spoon of salt is embanked on the segment of gauze and the trout is put on top.
  6. The carcass of the fish tightly turns into the gauze and shakeped with a paper towel.

So that the fish is ready to use, it needs to hold three days.

In the process of dry salting, march is changing twice per day, and the fish carcass turns over with the other side.

Fast trout cooking recipes

Not everyone can wait for the product readiness for several days. For a similar category of people, there are quick recipes, calculated to the maximum one day. At the same time, the taste of trout is not lost, and singing methods have a number of advantages.

Not everyone can wait for the product readiness for several days. For a similar category of people, there are quick recipes, calculated to the maximum one day. At the same time, the taste of trout is not lost, and singing methods have a number of advantages.

Daily salting

  • For the daily salmon, the trout needs the following components:
  • Fresh rainbow trout - 1 kg;
  • 1 kg of fresh sea trout;
  • 1 tablespoon of sugar;
  • 1 tbsp. a spoonful of vinegar;

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing terrible will happen from frozen fish, but such fish will be tougher and drier.

  1. lemon juice - 1 teaspoon;
  2. The fish is prepared, separately, washes and dried with a paper towel.
  3. The fish carcass are cut on acceptable slices and envelop them in a mixture of salt, sugar and spices.
  4. After that, lemon juice is added and fit into any suitable container.

Fish should be under load over one day.

Fish should be under load over one day.

Trout readiness for 10 hours

  • This is one of the rapid trout preparation options. For salting, you will need:
  • Fresh trout - 1 kg;
  • Salt stone - 3 h. spoons;

Sunflower oil - 100 ml.

  1. Preparation option:
  2. Fish carcass prepares fillet. For this, the fish is divided into all the rules.
  3. Fillet is clean and dry well.
  4. Fish meat rolls into small pieces.
  5. After that, the slices are stacked into the container, salt is added to them and it all thoroughly mixed.
  6. Sunflower oil is poured into the container and everything is well mixed again.
  7. The fish is placed in a cold place for 10 hours (it is possible to refrigerator).

After 10 hours, fish is ready to use.

Regardless of the selected recipe, special attention should be paid to the trout on the table. As a rule, it is served with a piece of lemon and pour from above the greens. Along with such, simple feeding methods, there are both the most complex and interesting options.

Alternatively, from pieces of trout you can form roses by the following technology. For this, fish should be cut into thin but long sicks. From the first slice you need to form a bud. After that, a slice behind a slice is formed by a rose. In the process of laying pieces of the edge, they are slightly rejected, in the process of which the detachable rose petals are formed. At the end of the flower formation, the edges should be fastened with toothpick. Forming on one dish 5-6 roses, it turns out a dish of high cooking, if you add green leaves to it, in the form of lettuce.

Salting trout quickly and tasty at home is not difficult at all. To do this, you need sea or river, fresh frozen, raw or chilled fish. The main thing is that it is of high quality! This dish can be served on its own, or used in salads, sandwiches, tartlets and decorations. It will definitely decorate your festive table and pleasantly surprise your guests! Try it yourself!

How to salt trout at home with salt and sugar

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Servings:

6-8 Cooking time:

48 hours Calories: 186

kcal Proteins: г

20.6 Fats: г

10.1 0 г

  • Carbohydrates:

  • The fish must be rinsed in cold water, then the insides are cleaned and its head chopped off. Now with a knife from the tail, cut the fish into 2 parts to get rid of the spine, ribs and other small bones. After that, we should have two fillet slices, which can be divided into 2 more parts to make cooking more convenient.

  • Let's prepare a mixture for salting. To do this, take a deep container and mix sugar and salt in it. It is imperative that the ratio is 2: 1.

  • We take a piece of trout and rub it with the prepared mixture. We do this with all the parts.

  • Now we need some baking paper. Sprinkle it with a mixture of salt and sugar, and place one piece of trout on it, scales down. Then on this piece we put another one, now with the scales up. We fold the paper into an envelope. Transfer to a container and refrigerate for 2 days.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

Enjoy your meal!

A quick and delicious recipe for salted trout with dill

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Servings:

6-8 Trout with dill is a great recipe for a delicious homemade dish. A few simple steps will help you prepare a delicious fish. It will become not only a healthy dinner, but also a real delicacy for a festive feast. Such a dish should be prepared by every housewife!

Ingredients:

  • 24 hours
  • Trout (fillet) -1 kg.
  • Salt (sea) - 250 gr.
  • Sugar - 125 gr.

1 PC. onions.

  1. Dill - 100 gr.
  2. The trout needs to be prepared. To do this, we wash it, cut off the head with a sharp knife, cut the belly and take out the insides. Divide the trout into two halves, take the bones out of it.
  3. We wash the dill and finely chop it with a knife.
  4. Now we take a deep container and combine salt and sugar in it.
  5. Add dill to them. We mix.
  6. Now we need a salting form. Put baking paper on it. Fill in half of the salt mixture and smooth it over the surface. Then lay out the trout, skin side down. And fill the top with the remaining mixture. Cover with paper.
  7. We put the form in the refrigerator for a day.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We take out and cut the fillets.

Salting trout with vodka at home

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! 6

6-8 Trout with vodka at home is a Scandinavian way of salting. This recipe has been tested by experience, with it the fish turns out to be of high quality, with excellent taste and does not quite fall apart. Cooking such a dish is a real pleasure, and eating it is even more pleasant!

Ingredients:

  • 12 hours
  • Trout - 0.5 kg.
  • Salt - 2 tbsp. l.
  • Sugar - 1.5 tbsp. l
  • Olive oil - 1 tsp
  • Vodka - 50 ml.

1 PC. onions.

  1. Pepper, greens - to taste
  2. Prepare the trout: remove the spine and other bones, clean the belly, cut into 2 halves and rinse the fish.
  3. Next, let's make a mixture for salting. Mix salt, sugar, as well as your favorite spices and herbs if desired.
  4. Now rub each half of the trout with olive oil.
  5. Pour ½ part of the vodka into the salting dish. Put the fillet skin side down. Fill in the rest of the vodka.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We wrap the form with cling film so that air does not enter the fish, you can cover it with a loose towel. And put it in the cold for 12 hours.

How to salt trout with cognac and lemon?

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! 6

6-8 Trout with dill is a great recipe for a delicious homemade dish. A few simple steps will help you prepare a delicious fish. It will become not only a healthy dinner, but also a real delicacy for a festive feast. Such a dish should be prepared by every housewife!

Ingredients:

  • Trout with cognac is a great alternative to vodka-based salting. This method gives the dish a special taste and aroma. The fish is very tender and moderately salty. Such a dish will definitely delight your household and will pleasantly surprise your guests!
  • Trout (fillet) - 400 gr.
  • Lemon - ½ pc.
  • Sugar - 1 tbsp. l.
  • Salt - 1 tbsp l.
  • Cognac - 30 ml.

1 PC. onions.

  1. Dill - 3 branches
  2. Prepared trout fillet, cleaned of bones and entrails, must be rinsed and allowed to dry.
  3. We transfer it to a salting container (deep bowl or saucepan).
  4. Squeeze the juice from half a lemon.
  5. Pour lemon juice on the fillet and then brandy.
  6. We wash the dill and chop finely.
  7. Mix sugar and salt. And we fill the fish with this mixture.
  8. We fall asleep on top with dill.
  9. We cover everything with cling film.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We put the fillet in the refrigerator for a day.

A quick and delicious recipe for salting trout with lemon

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Servings:

6-8 Trout with dill is a great recipe for a delicious homemade dish. A few simple steps will help you prepare a delicious fish. It will become not only a healthy dinner, but also a real delicacy for a festive feast. Such a dish should be prepared by every housewife!

Ingredients:

  • Trout with lemon is a quick and very simple way of salting. Fish cooked at home turns out to be much healthier, and sometimes even tastier than the purchased one! Try it yourself, you will definitely want to repeat it!
  • Trout - 1 pc.
  • Lemon - 0.5 pcs.
  • Sugar - 1 tbsp. l.
  • Olive oil - 1 tbsp l.
  • Sugar - 0.5 tbsp. l.
  • Parsley - 1 bunch

1 PC. onions.

  1. Pepper to taste
  2. We clean the trout, cut off the head, tail, remove scales and bones. Gutting the fish.
  3. Now take the cling film and fold it in two layers.
  4. We transfer the trout to the foil and coat the fish inside and outside with ground pepper.
  5. Now we squeeze juice from the lemon
  6. Mix it with olive oil.
  7. Lubricate the trout with the resulting mixture.
  8. Finally, rub the fish with salt and sugar.
  9. We wrap the fish with cling film so that air does not enter.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We put in the cold for 24 hours.

How to salt trout with vegetable oil

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Trout with vegetable oil is a recipe for tender and juicy fish that is easy to cook at home. The main thing is to make sure that the trout is of high quality! This dish will be an excellent base for festive salads, sandwiches and tartlets! Surprise your guests! They will be crazy!

6-8 Trout with vodka at home is a Scandinavian way of salting. This recipe has been tested by experience, with it the fish turns out to be of high quality, with excellent taste and does not quite fall apart. Cooking such a dish is a real pleasure, and eating it is even more pleasant!

Ingredients:

  • 12
  • Trout - 0.5 kg.
  • Lemon - ½ pc.
  • Trout - 1 kg.

1 PC. onions.

  1. Vegetable oil
  2. Trout carcass must be cleaned of bones, skin, head and fins.
  3. Rinse and dry the fish.
  4. Now you should cut the trout into several slices.
  5. Mix salt and sugar.
  6. We will lay out the trout in a plastic container in layers. Each layer must be greased with salt and sugar, and sprinkled with oil.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We close the container, put it in a plastic bag and put it in the cold for 12 hours.

Salted trout with honey for the festive table

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Trout with vegetable oil is a recipe for tender and juicy fish that is easy to cook at home. The main thing is to make sure that the trout is of high quality! This dish will be an excellent base for festive salads, sandwiches and tartlets! Surprise your guests! They will be crazy!

6-8 Trout with honey is a recipe for an exquisite seafood delicacy. Fish fillet turns out to be really appetizing and very juicy, and honey gives a special piquant note. To prepare such a dish is the dream of any housewife! Lunch or dinner with him will please more than any restaurant!

Ingredients:

  • 12
  • Trout - 0.5 kg.
  • 6 o'clock

1 PC. onions.

  1. Honey - 1 tbsp. l.
  2. Let's prepare the products. Trout needs to be peeled, vertebrae, bones removed, head and fins removed. We cut the fish into 2 parts.
  3. Mix salt and honey.
  4. Lubricate the trout on both sides with the prepared mixture.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

We wrap the trout in cheesecloth so that air does not come to it. We put in the cold for 6 hours.

A simple and delicious recipe for salting trout with orange

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, be sure to use coarse salt and sugar. Indeed, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any festive table! Guests will be delighted! Trout with vegetable oil is a recipe for tender and juicy fish that is easy to cook at home. The main thing is to make sure that the trout is of high quality! This dish will be an excellent base for festive salads, sandwiches and tartlets! Surprise your guests! They will be crazy!

6-8 Trout with dill is a great recipe for a delicious homemade dish. A few simple steps will help you prepare a delicious fish. It will become not only a healthy dinner, but also a real delicacy for a festive feast. Such a dish should be prepared by every housewife!

Ingredients:

  • 12
  • Trout with orange is the best recipe for fish pickling that is easy to make at home. The fish will turn out to be very tasty, tender and soft, with pleasant citrus notes. This dish will give your family an unforgettable dinner!
  • Salt - 90 gr.
  • Sugar - 30 gr.

1 PC. onions.

  1. Orange - ½ pc.
  2. Preparing trout fillet. To do this, remove the bones from the fish, cut off the head and fins, and clean.
  3. Squeeze out orange juice.
  4. We coat the fillets with juice on both sides.
  5. We mix sugar and salt together.
  6. Rub the fish with the resulting mixture.

We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

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