Lightly salted trout at home. Lightly salted trout for making sushi and sandwiches: how to salt at home

18.10.2019

An unusual delicacy on the holiday table is trout, especially when salted. It can be used as an appetizer before the main course. This red fish requires a special approach to preparation. Therefore, it is important to take into account the tips and recommendations in this article to achieve amazing taste!

How to salt trout - choosing a carcass

It is preferable to buy a whole carcass for salting and then fillet it. If it is not possible to purchase fresh fish, then pay attention to chilled fish. The main criteria for choosing a product: transparent eyes, light pink gills, absence of mucus on the skin and no pungent odor.

But whole fish is expensive, so housewives buy steaks to save money. In this case, give your preference to the chilled version. The meat of fresh trout has a soft pink color with light-colored veins.

You can salt fish from frozen fillets. That's just taste qualities with this option, the preparations are significantly inferior.

How to salt trout - preparing the carcass

Cutting a carcass involves a simple process, but it is necessary to take into account some features.

Since trout is an oily fish, it will be difficult to wash it off the work surface. Therefore, prepare a cutting board with film on top. Prepare separate bags for waste and steaks.
First, wash the fish, gut it if you bought it whole. If you do not know how to do this, then when purchasing, ask that the fish be cleaned.
Carefully treat the outside of the trout with a piece of mosquito net. It has a rigid base and will clean dirt well.

To remove mucus from the inside of the fish, use cheesecloth.

Press down with a spoon along the entire spine. This will remove excess blood from the product.

The preparatory stage has been completed. Now rinse the carcass again and soak it well with paper towels to remove excess moisture.
Cut off the head. If you plan to use it for soup, then cut it with a small piece of meat.

Do the same with the tail. If desired, you can cut several steaks from the tail of the carcass. At this stage, remove the belly and fins.

Cut the remaining part in half along the ridge. Remove bones from meat.

Now prepare small pieces for pickling.

How to dry salt trout

The dry version of pickling does not involve the use of liquid. It is the simplest and fastest. Large pieces of fish are salted in this way.

Prepare separately for 1 kg. meat:

large sea salt– 3 tbsp. l.;
sugar – 1 tbsp. l.;
whole bay leaf - 2 pcs.;
spices and herbs - to taste.

Cooking recipe:

Mix salt, sugar and spices separately.
Salt and sugar rub the meat with light movements. Do not apply the mixture to your skin.

Advice. Try not to press too hard on the flesh, as it is very tender and you can damage it.

Sprinkle spices on top. Don't rub!

Place trout pieces in a dry bowl. Place the fillets on the bottom, skin side down, and the next row, skin side up. You should not arrange the fish in more than two layers.

Set pressure, leave the pieces to salt at room temperature for a couple of hours.
Then remove the weight and cover with the lid. Place the fish in the refrigerator. Depending on the thickness of the pieces, trout is salted on average for 3-4 days. Layers should be swapped every 12 hours.
Serve salted trout, cut into portions. Additionally, you can place them on a platter.

How to marinate trout

The traditional way of salting trout is to use brine.

For 1 kg. take meat:

cold water – 1 l.;
coarse salt – 350 gr.
spices - to taste.

Boil water, add salt. When it is completely dissolved, throw in the spices and immediately remove from the stove.
Place the chopped fish fillets in layers in a container or bowl. Cover the meat completely with the chilled marinade. Be sure to install pressure and immediately put it in a cool place.
For a slightly salted taste, it is enough to salt the trout for about a day. For a richer taste, leave it in the brine for a longer time.

To get the rich taste of salted fish, it is important to take into account some features of its preparation.

Use only coarse salt. It will gradually saturate the meat, which will allow for uniform salting. It also does not extract juice from the meat, which results in a delicate taste.
For quick salting, cut the meat into small pieces. This will reduce cooking time.
To achieve more delicate taste For salted trout, use only salt and sugar.
If you purchased frozen fish fillets, then before salting, you need to defrost them at room temperature.
For cooking, use only a glass or enamel container. The brine may react with metal utensils, causing the meat to taste off.

It is quite easy to create such a delicacy at home. It is important to adhere to these technologies and then you will pleasantly surprise your guests delicious dish. Bon appetit!

For another recipe for lightly salted trout, watch the video:

Red fish is a special delicacy, the appearance of which is always welcome; when salted, it is even more in demand, since it is an excellent snack for alcohol. It is not difficult to find a recipe for how to salt trout deliciously at home, but remember - fish requires a special approach to salting, as long as it is not salted in anything. In this article we will reveal to you the secrets of salting red fish, and tell you how to salt it in an unusual way so that the taste will delight even gourmets.

How to cut trout for salting

Before you start salting fish from the salmon family, you need to cut it. This process is not difficult, but it will take some effort.

To prepare fish for salting, you need to:

Wash the carcass, cut off the fins (with a medium-sized sharp knife or kitchen scissors), and clean. To remove the scales better, hold the carcass under running hot water;
Cut off the tail and head of the fish. You can also cut off the belly (due to its excessive fat content, it is better used for cooking fish soup);
Cut the trout along the ridge, remove the spine and ribs. You should get 2 large fillets, which we will salt at home.

Salting trout: recipe with sugar and salt

Salting trout at home with salt and sugar is as easy as shelling pears. The salting process takes no more than 1-2 days, the speed of salting depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish using dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for pickling (per 1 kg)

Trout fillet – 1 kg;
Coarse salt (you can also use ground salt No. 1) – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Black peppercorns – 5-6 peas;
Spices - to taste;
Bay leaf– 3-4 pcs.

How to salt trout with salt and sugar

Pour a little salt and sugar into a bowl with a deep bottom (3:1 ratio), place a fresh piece of fish on top (be sure to skin side down), and again sprinkle it with the brine mixture.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that per 1 kg of fish, ideally there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

Sprinkle the fillet with lemon juice, cover it with bay leaves, and sprinkle with spices.
Next, place the second piece of fish (skin side up), sprinkle it with a mixture of salt and sugar.
Cover the trout with oppression and leave it warm for 2 hours. As oppression you can use two- or three-liter jar with water.
After a couple of hours, remove the oppression, cover the container with a lid/plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish secretes), we do not drain it immediately. Only when the trout is salted do we drain the brine liquid and wipe the fish with a paper napkin, removing any remaining salting from it.

That's all - lightly salted trout home salting ready to eat.

Secrets of salting trout at home

In order for the fish to be well salted, but not lose its refined taste under the influence of salt, you need to adhere to some salting rules.

For salting, take a fresh fish carcass (chilled), but not frozen, and certainly not defrosted.
It is believed that it is best suited for salting sea fish(the most common species is rainbow trout). She has fattier meat richer color(dark red), more elastic consistency and unsurpassed “rich” taste.

River fish is inferior to sea fish in its main characteristics, yet it also has the right to be salted. Calorie content river trout low compared to sea fish (the calorie table is presented in the article below), this allows you to cook such fish for those who are on a diet or struggling with excess weight.

For salting, you must use enamel or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a “metallic” taste.
There is an opinion that it is impossible to oversalt fresh trout, since the fish itself knows how much salt it needs to absorb. Whether this is true or not, try not to overdo it with salt. Follow the proportions indicated in the recipe - and then the lightly salted trout you prepare will not disappoint with its taste.

Lightly salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt are far from the only methods delicious cooking red delicacy. There are also a lot of very unusual ways of salting fresh fillets.

For example, trout in salt tastes great if you add lemon, vodka or cognac to it. Read more about these types of salting below.

Lightly salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and fill with vodka. We take all products in small quantities. Place the ingredients in the order in which they are listed. Then cover the container with a lid and place pressure on it for about 1-2 hours.

After a couple of hours, put the dishes with fish pieces in the refrigerator (for about 6 hours), after which the delicious appetizer can be considered ready.

Lightly salted trout: recipe with lemon

To prepare lightly salted red fish with lemon, you will need ½ lemon, 500 g of trout, salt and ground black pepper.

Cut a large piece of fish fillet large pieces, put them in a plastic container, put half a lemon cut into thin slices on top, salt and pepper everything, cover with a lid.

Add salt to your liking, but do not overdo it.

Mix the ingredients, cover the container tightly with a lid, and put it in the refrigerator overnight. That's it - aromatic tender trout with lemon can be served.

Recipe for trout in brine with cognac

Fish will taste very specific if you salt it in cognac. The fillet should lie in the brine for 2-3 days, so it will not only be better salted, but will also be more saturated with the aroma of cognac and spices.

Ingredients

Cognac – 1 tbsp. l.;
Trout – 250 g;
Sugar – ½ tsp;
Coriander – 1 pinch;
Salt – 1.5 tsp.

How to salt trout deliciously at home

Dissolve the salt in cognac, pour the brine into a plastic container.
Rub the (uncut) piece of fish with coriander and sugar.
Transfer it to the brine.
The fish should be salted within 2-3 days. At the same time, do not forget to turn it from one side to the other from time to time so that it is evenly salted.
When the salting process is completed, cut off the skin from the piece and then remove the bones from it. Cut the fillet into beautiful random pieces and serve it to the table.

Salting red fish in regular brine

For those who consider salting in cognac to be too extravagant, you can salt the fish in regular brine.

For this, 1 kg of carcass will require 1 liter clean water and 350 g of salt.

Having laid the trout in layers, fill it with chilled brine (so that the fish is completely under water), put it under pressure, and immediately place it in the refrigerator.

A day for cold salting is quite enough. If the fish turns out to be too lightly salted for you, the salting time can be increased. But try not to keep it in brine for more than a week. If you accidentally oversalt the fillet, simply soak it in cold boiled water.

According to all the recipes described above, you can also salt other varieties of red fish from the salmon family, for example. It is very often combined with trout in various dishes.

How to salt whole trout at home: salting features

To salt a whole carcass, you do not need to cut it and clean it of bones and skin. It is enough to place the fish tightly in a salting container on a layer of salt (if the salting is dry) or place it in brine.

Before covering the container, pour plenty of salt into the head and gills.

1-3 days will be enough for the trout to salt. Everything will depend on the size of the fish and your taste preferences.

What dishes to make based on lightly salted trout

The mildly spicy delicacy can be served not only as an appetizer with alcoholic drinks. The following dishes can be prepared using salted red fish:

rolls,
pies,
and much more.

Lightly salted home-salted trout: calorie table

For those who are watching their kilograms, but at the same time, from time to time, enjoy trout dishes prepared in various ways - we offer to get rid of complex calculations.

Take advantage ready-made table calorie content of fish prepared in different ways.

How to pickle trout (salmon) quickly using rum

Fragrant, lightly salted trout will be ready in 5 hours, and quick salting trout with rum will give you a pleasant taste and excellent aroma.

Now you know how to salt trout deliciously at home. How much to salt and in what way – you decide for yourself; your taste determines everything. But no matter what you choose, your efforts are doomed to success. After all, salting trout is win-win: fish has great benefits, is filling and very tasty.

Prepare an exquisite delicacy for your feast - and let it reveal a new facet of your culinary talent to your guests.

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for instant cooking delicious table, it’s worth working a little more for the holiday. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table.

Our chef suggests making unusual canapés with trout.

Bon appetit!

Red fish is loved by everyone, and therefore it is prepared in the most in various ways. A very pressing question on the agenda is how to pickle trout. It’s as easy as shelling pears to make at home; it turns out quite tasty and quick.

How to pickle trout - subtleties

1. If you have the opportunity to buy a whole carcass, take advantage of it. As an addition, housewives often find caviar in the abdomen. It can also be salted.

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

3. Salted trout can be prepared at home only when it sits in a mixture or brine. required quantity time. Steaks and fillets are salted for 24 hours. Whole carcass or large pieces require more time (about 2 days).

4. The main component in pickling is salt. It should not be iodized. Give preference to sea or cooked. This move will keep the appetizer juicy without depriving the fish of precious moisture.

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

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

Preparing trout for salting

Fish in any of its forms is subjected to salting. These 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 on the belly and pull out the insides. It is important not to damage the caviar if it is inside.

3. Arm yourself with a tea spoon and scrape out blood clots. Cut off the head and tail; based on them, you can later make an ear.

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

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

The best trout salting recipes

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

No. 1. Trout salted according to a traditional recipe

peppercorns - 8-10 pcs.
fish (loin) - 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 your acquaintance with snacks at home with it. Here is the prescription.

1. You can leave the prepared fillet parts as large sheets or cut into slices of equal size. Use your own discretion.

2. Combine granulated sugar and salt. Pour some of this mixture into the pickling container. Place 2 laurels and 4 peppercorns here.

3. Place the fish skin side down. Sprinkle the meat with a mixture of salt and sugar. Cover with the second piece of fillet, again placing it skin side down.

4. Season the fish again with salt and granulated sugar, add the remaining laurel and pepper. Cover the dish and refrigerate, wait 1 day.

5. Before tasting the appetizer, chop it and sprinkle each piece with lemon juice. You should not add oil; the fish is already high in fat.

No. 2. Whole salted trout in soy sauce

water (boil and cool) - 0.3 l.
salt - 40 gr.
fish carcasses - 2 pcs.
basil, coriander beans, ground pepper - 0.5 tsp each.
sauce - 50 ml.

We tell you how to pickle delicious trout at home. Let's make it tasty and quick.

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

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

No. 3. Trout salted 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 and place in a container

2. Pour in the wine and add rosemary. Close and refrigerate for 2 days. Turn the snack over from time to time.

No. 4. Salted trout with honey

honey - 25 ml.
granulated sugar - 60 gr.
fillet - 1 kg.

Consider how to brine savory trout with honey at home. The snack turns out tasty and fast.

1. Combine honey and salt in a cup. Rub the fillet thoroughly with the prepared mixture. Roll into a tube and place in a container. Seal and refrigerate for 20 hours.

2. After a specified period of time, unfold the workpiece and roll it back. Refrigerate for the same amount of time.

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

No. 5. Salted trout Scandinavian style

salt, sugar - 30 g each.
fillet - 0.5 kg.
dill - 0.1 kg.

Salting trout in the Scandinavian style is done at home quite quickly. Let's look at it in more detail.

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

2. Place one piece of fillet, skin side down. Sprinkle with dill and place the second part on top. Sprinkle with remaining herbs.

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

No. 6. Salted trout in vodka

granulated sugar - 20 gr.
salt - 45 gr.
vodka - 40 ml.
fillet - 1 kg.

Before salting trout, cut it at home if necessary. To ensure everything turns out delicious and quickly, follow the recommendations.

1. Using classical technology, combine the bulk components. Sprinkle this mixture over the fillets.

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

No. 7. Dry salted trout

granulated sugar - 20 gr.
fish (loin) - 1 kg.
coarse sea salt - 60 gr.
laurel - 2 pcs.
seasonings

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

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

2. Sprinkle with the remaining spices, just do not rub. Place the fish in a clean, dry bowl, skin side down.

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

4. Remove the oppression and cover the fish with a lid. Place in the cold, swap layers every day. Salt the fillet for three days.

Trout- fish of the salmon family. It lives in fresh water bodies. Its fat contains polyunsaturated fatty acids, which improve cardiac function, inhibit the development of sclerosis, lower cholesterol levels in the blood, improve vision, treat inflamed joints, and also improve mood thanks to the hormone serotonin produced from them. But besides this, it is very tasty, so we advise you to prepare lightly salted trout at home. It's very simple and delicious recipe, follow step by step photos and everything will work out for you.

Trout is truly a royal treat! Thanks to high content Omega-3 acids are very beneficial for the body. It prevents toxins and toxic, harmful substances from accumulating in it, regulates cholesterol levels, and the phosphorus it contains promotes brain activity and health.

Trout is expensive, so it is customary to buy it for holiday feasts to please and treat invited family and friends. It will be very good to pickle it. After all, you can cook a lot from salted fish interesting dishes! These include stuffed eggs, sandwiches, and a variety of salads. And simply serving fish beautifully decorated with lemon will always be appropriate!

Of course, you can buy ready-made salted fillet, but it’s worth remembering some nuances. Unscrupulous produce is added to the brine in order to increase shelf life. chemicals which are very harmful to the body. And they often salt fish that is not quite fresh. Therefore, if you care about the health of your family, it is better to pickle it yourself. It's not difficult and won't take much time.

Ingredients:
Trout - 2 pcs.
Salt - 4 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 12 pcs.
Peppercorns - 20 pcs.
Bay leaf - 4 pcs.

Step-by-step photos on how to prepare the recipe:
For salting you will need a small fish weighing no more than 1 kilogram. Clean, gut, wash especially thoroughly inside, cut off heads, trim tails and fins.

Wrap in parchment paper and place in the refrigerator.
After two days it is ready for use.
Sandwiches are made from it and used as a filling for pancakes.

After cooking, it is advisable to store the fish in the refrigerator for no more than a week. If necessary, it can be placed in the freezer. This will not change the taste.
Bon appetit!
You can brine either a whole carcass or cut-up portions. For those who like juicier fish, it is better to use a marinade. It's easy to prepare:
1. You need to prepare the marinade. To do this you need 1 liter of warm boiled water add 4 tbsp. spoons of salt, a couple of bay leaves, 4 peas each of allspice, white and black pepper, juice of half a lemon, 2-3 cloves.
2. Pour this marinade over the fish and refrigerate for a day.
Quick salting

For those who are not used to waiting for a long time, there are quick options. Just two hours and lightly salted trout is ready! To do this you need:
1. Add 3 tbsp to 1 liter of water. sugar and salt. Heat the brine until everything is well dissolved. Cool.
2. Cut the fish into thin strips and pour the resulting marinade over it.
3. Place in a cool place for 2 hours.
4. Drain the liquid and the trout is ready to eat.
There is a more exotic recipe that everyone will like without exception. For it you will need:
- Cognac (about one and a half tablespoons);
- Lemon zest;
- Dill (fresh or dry);
- Coarse sea salt 3-4 tbsp. spoons (can be replaced with regular ones);
Mix the dry ingredients and rub the fish on all sides. We moisten everything with cognac and set to marinate for 4 hours. For those who like it more salty, you can leave it overnight.

Rate the recipe

Red fish contains large number valuable polyunsaturated acids, useful micro- and macroelements. It has a pleasant taste and relatively low calorie content. Trout is considered one of the best breeds of salmon fish. Many dishes that include this product are considered delicacies. TO festive table Lightly salted trout is often cut into slices and used to make salads and sandwiches. It’s not cheap in the store, but it’s not always pleasing excellent taste, and sometimes it even turns out to be smelly. If the housewife knows how to pickle trout, she will not face such disappointments. The chances of buying a high-quality red fish carcass are much greater than purchasing a good salted fillet, and home-salted salmon will cost much less than ready-made salmon.

Cooking features

Salting trout at home may seem challenging task only for a completely inexperienced cook. With minimal culinary skills, even a novice housewife can cook lightly salted red fish. Do it in the best possible way Knowing a few things will help her.

It is better to purchase trout for salting in the form of an uncut carcass. This kind of fish is the cheapest. As a bonus, the cook can get a hefty portion of red caviar.
Fresh or chilled trout are more suitable for pickling than frozen trout. If you purchased a more affordable frozen product, it should be given the opportunity to thaw under natural conditions, without a sharp temperature change.
You can salt trout carcass, steaks or fillets. You will have to cut up the fish even for salting the carcass. It’s difficult to do this just for the first time; the necessary skills are developed quickly. The belly of the carcass is ripped open and the entrails are removed. This must be done carefully: there may be caviar inside. Then the fish must be washed. If you use a mosquito net, the result will be better. Then, with the help of gauze, the film is removed from the belly of the fish, blood clots are removed with a spoon, after which all that remains is to cut off the head and tail - from them you can cook a delicious fish soup. The prepared carcass can be cut into fillets or steaks. The skin is not removed at this stage - the trout is salted along with it.
To salt fish, use sea salt or regular coarse table salt: it does not draw the juice out of the fish, so the trout remains juicy.
When salting trout, salt must be supplemented with sugar or honey, only then will the fish have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, and lemon.
The speed of salting depends on the chosen recipe and the size of the pieces. Salting a carcass usually takes 2–3 days. Fillet and steaks are usually salted within 24 hours.

You need to store fish in the refrigerator, preferably in brine - then it will not spoil longer. Another option is to wrap the trout in paper or cloth, in this form it can be kept both in the main chamber of the refrigerator and in the freezer. In the refrigerator, medium-salted trout retains its shelf life for 10 days, while lightly salted trout can be stored for only 6 days. Fish will not spoil in the freezer for at least a month.

Classic trout salting recipe

trout (filleted) – 1 kg;
salt – 60 g;
sugar – 20 g;
black peppercorns – 10 pcs.;
bay leaf – 2 pcs.

Cooking method:

Prepare the trout by washing it, gutting it if necessary, filleting it and cutting it into portions.
Mix salt and sugar.
Pour a spoonful of this mixture onto the bottom of the container in which you will salt the fish. It is important that it is not metallic, otherwise the salted trout will have an unpleasant iron taste.
Place 5 peppercorns and a bay leaf on the bottom of the container.
Place half of the trout on the bottom of the container, backs down.
Sprinkle with two tablespoons of the curing mixture.
Place the remaining pieces on top, this time with the backs facing up. Sprinkle them with the remaining salt and sugar mixture, add the remaining pepper and bay leaf.
Cover the container with a lid and put it in a cool place.

Trout salted according to this recipe will be ready to eat in a day. Before serving, it is recommended to cut it into thin slices and sprinkle with lemon juice. It is not customary to pour oil over trout when serving, as it itself is quite fatty.

How to salt a trout carcass

dressed trout carcass – 1 kg;
sugar – 40 g;
salt – 60 g;
black peppercorns – 15 pcs.;
bay leaf – 4 pcs.

Cooking method:

Prepare the trout carcass by washing it well and drying it with a kitchen towel.
Crumble two bay leaves, mix with salt, sugar and pepper.
Rub the fish with the prepared curing mixture on all sides.
Place the remaining bay leaves into the trout's belly.
Wrap the carcass in thick paper or cloth. Place in a mold or other container. Place in a cool place for 2 days.

After 2 days, the trout will be ready to eat. The product should be stored in the refrigerator for no more than a week. If you understand that during this time you will not be able to eat all the fish, put some of it in the freezer.

How to pickle trout in brine

trout (fillets or steaks) – 1 kg;
water – 1 l;
salt – 0.35 kg;
spices - to taste.

Cooking method:

Prepare trout fillets or steaks by cutting the fish into pieces no wider than 5cm.
Boil water, add salt to it. Boil, stirring, until the salt is completely dissolved.
Add spices, cook for another minute. Remove from heat.
Wait for the brine to cool to room temperature.
Place the trout pieces in a glass dish or plastic container.
Fill the fish with brine and place a weight on top.

Trout fillets will be ready to eat in 24 hours, steaks in 36 hours. If lightly salted trout does not suit you, you can extend the salting time by a day. The container with fish should remain in the refrigerator all this time.

A quick way to salt trout

trout fillet – 0.5 kg;
water – 0.5 l;
salt – 40 g;
sugar – 40 g.

Cooking method:

Boil water, dissolve salt and sugar in it.
Cut the trout fillet into slices no more than 5 mm thick.
Pour the cooled brine over the fish, after 2 hours, drain the brine, transfer the fish to a dish, sprinkle with lemon juice and serve.

If you use hot brine, then fish fillet can be cut into pieces 2-3 cm thick. You can also eat fish 2 hours after salting.

Salting trout with honey

trout fillet without skin – 1 kg;
honey – 20 ml;
sugar – 60 ml.

Cooking method:

Fillet the trout and remove the fillet from the skin using a wide knife. The knife should be held almost flat and moved, pressing firmly against the skin.
Mix honey with salt and grind thoroughly. It is not necessary to melt the sweet product to a liquid state before this: when rubbed with salt, it will still acquire the desired consistency.
Brush the mixture of honey and salt onto both sides of the fish fillets.
Roll the fillet into a roll and place it in a container. Cover it with a lid and put it in the refrigerator for a day.
After a day, unwrap the fillet, roll it into a roll with the other side, return it to the brine and place it in the refrigerator again.
Repeat the procedure on the second and third days.

After four days, the trout can be cut into slices and sampled.

Salting trout with vodka

trout fillet – 1 kg;
sugar – 30 g;
salt – 40 g;
vodka – 30 ml.

Cooking method:

Fillet the trout and cut it into portions.
Mix sugar with salt, sprinkle the trout with this mixture, rub it in.
Place the trout in the container in which you will marinate it, back side down.
Pour vodka over the fish.
Close the container and put it in the refrigerator.

The minimum time for salting red fish according to this recipe is 12 hours, but you can leave it in the brine for a day. Guests will be pleasantly surprised a little unusual taste trout prepared according to the given recipe.

Salting trout with dill

trout fillet – 0.5 kg;
salt – 40 g;
sugar – 40 g;
fresh dill – 50 g.

Cooking method:

Wash the dill, shake off the water, place on a napkin to absorb excess moisture. Divide the dill sprigs into three approximately equal parts.
Mix salt and sugar.
Filet the trout, leaving the skin on. There is no need to cut the fillet into pieces.
Rub the fish on all sides with a mixture of salt and sugar.
Place one piece of dill at the bottom of the container in which you will salt the trout.
Place one layer of fish on the dill (back down).
Place the second part of the dill on top, cover with the remaining layer of trout. This time the fish is placed skin side up.
Cover the fish with the remaining dill sprigs.
Cover the container, leave for 6-8 hours at room temperature, then put it in the refrigerator and continue brining the product for 24-48 hours, depending on how salted the fish you want to cook.

Trout salted with dill turns out tender and aromatic.

If you want to treat your friends and family to salted trout, you don’t have to buy it ready-made. You can also pickle it at home. This process is not too complicated, and you don’t have to wait long for the result: from 2 hours to 4 days, depending on which recipe is chosen.