Salt trout fish. Salted trout for making sushi and sandwiches: how to pickle at home. We process caviar at home. We cook a delicacy with our own hands

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the invariable attributes of the festive table is salted trout or salmon. If you do not want to spend a lot of money on buying a delicacy, try pickling the product at home. Ingredients and time at the kitchen table will require a minimum, and the taste of the resulting fish will delight you and your guests.

How to salt trout at home

There are many ways to salt trout. However, they all involve the same technology. First, the fish must be cut. If you want a fillet, take out the bones. The next step will be the manufacture of brine or dry pickling mixture. The fish will need to be placed in a container and poured or sprinkled with seasonings. The salting of the trout will end by sending the container under oppression to the refrigerator, so that the product is well salted and saturated with the aroma of spices.

How much to salt

Each person has different ideas about tasty salted fish. There are two methods for how much time to salt trout:

• Lightly salted fish carcass will need to be salted in marinade or spices for a short time. Such salting is considered a quick way to get a delicacy. It takes several hours to prepare a lightly salted dish. The taste of such fish is distinguished by tenderness.
• Fans of a more savory product will like a 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.

Recipe for salting trout at home

Before choosing instructions for making fish, determine whether it will be pieces, fillet plates or a whole carcass. In accordance with this, you can choose a recipe for salting trout. It may involve dry salting or the use of brine. A variety of spice mixes or individual spices will help add taste and aroma. Among the variety of options for how to pickle, everyone can choose their own delicious recipe.

With salt and sugar

• Cooking time: 1-2 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for dinner / festive table.
• Cuisine: Russian, Scandinavian.

Using the dry method with salt and sugar is one of the easiest ways to salt salmon. You will need a minimum of components and effort. The product is very tasty and tender. Ready-made fish can be used for sandwiches, as an appetizer for a festive table or a family dinner, used for making salads.

Ingredients:

• granulated sugar - 1 tbsp. l.;
• trout (fillet) - 1000 g;
• bay leaf - 3 pcs.;
• sea ​​salt - 3 tbsp. l.;
• lemon juice;
• spices for fish;
• black peppercorns - 5 pcs.

Cooking method:

1. Take deep dishes. Put some sugar and salt on the bottom. Top with a piece of fresh fish, skin side down, then add the sweet-salty mixture again.
2. Pour the fillet with a little lemon juice, put the bay leaf, sprinkle with seasonings.
3. Place the second part of the fish skin side up, sprinkle with sugar and salt.
4. Press down the product with a three-liter jar of water, place in a warm place for 120 minutes.
5. Then remove the press, cover the dishes with a lid. Put the fillet in the refrigerator.
6. Dry salting of trout will last 1-2 days.

Salted

• Cooking time: 7 hours.
• Servings: 4 persons.
• Calorie content of the dish: 186 kcal.
• Purpose: dinner / festive table.
• Cuisine: Scandinavian, Russian.
• Difficulty of preparation: easy.

Red fish of weak salt will appeal to those who prefer to preserve the taste of the product as much as possible. The most tender fillet is suitable for a holiday and for a family table at dinner. Lemon juice will help bring out the flavor of the dish. To pickle such a delicacy, it will take very little time. After waiting a few hours, you will get a tasty and tender fish fillet.

Ingredients:

• lemon - ½ pc.;
• salt;
• trout - 0.5 kg;
• ground black pepper.

Cooking method:

1. Rinse fresh fish, remove skin and bones. Divide the fillet with a knife into small pieces, place them in a container where you will cook lightly salted fish.
2. Cut the lemon into thin half circles. Lay the resulting slices on the fish. Salt the dish, sprinkle with pepper.
3. Cover the resulting workpiece with a lid, put it in the refrigerator overnight. In the morning, lightly salted trout at home with lemon will be ready.

Whole

• Preparation time: 1-3 days.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a festive table / dinner.
• Cuisine: Scandinavian.
• Difficulty of preparation: easy.

Salmon salt is entirely pleasant for housewives in that it practically does not require cutting. Chefs believe that the better the integrity of the carcass is preserved, the tastier the product will be at the end. It will take a little more time to make. The duration of salting according to a step-by-step recipe depends on the size of the fish, its type, and the taste that you want to get as a result.

Ingredients:

• salt - 2 tbsp. l.;
• fish carcass - 1 pc.;
• olive oil - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• lemon - 1 pc.;
• black pepper.

Cooking method:

1. To quickly pickle a fish at home, open the trout bellies, remove the entrails, caviar or milk. The head, fins and tail do not need to be cut off. Rinse the cut carcass thoroughly, wipe with paper towels.
2. The second step is to know how to prepare the brine to pickle the product. To do this, mix salt and sugar, squeeze the juice of 1 lemon, add olive oil. The black pepper in the mixture will add some spice to the taste.
3. Place the fish in a suitable enamel or plastic bowl. Cover the carcass with a pickling mixture, cover with a plate. From above it is necessary to put oppression.
4. The process of how to pickle whole trout at home must be completed by placing the entire structure in the refrigerator. The bottom shelf works best for this.
5. Refrigerate fish until done. This takes 1 to 3 days. The execution time of the step-by-step recipe depends on the size of the fish.

in brine

• Cooking time: 3 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 224 kcal.
• Purpose: holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The method of salting salmon "wet" gives the product juiciness, softness and a spicy taste. The hostess will need to make a minimum of effort. The brine is easily prepared on the basis of vegetable fat, vinegar and a variety of spices. By adding lemon juice, you will add a little sourness. In 2 hours you will get a delicious spicy salted trout in oil in a fast way.

Ingredients:

• bay leaf - 3 pcs.;
• water - ½ l;
• salt - 3 tbsp. l.;
• lemon - 1 pc.;
• trout - 1000 g;
• vinegar (6%) - 1 tbsp. l.;
• black peppercorns - 8 pcs.;
• vegetable oil - 2 tbsp. l.;
• onion - 1 head.

Cooking method:

1. At the first stage of a quick way, how to salt trout in brine, you need to cut the fish. Bones, fins, tail, head should be removed.
2. Cut the resulting fillet into slices, pour well with lemon juice. Put the slices in a bowl, placing between them sheets of laurel, pepper and onion, cut into rings.
3. The next step on how to cook red fish is mixing the brine. Combine vegetable oil, lemon juice and water. Pour the mixture into the fish fillet bowl.
4. Place oppression on the product, leave for a couple of hours for salting. In 2 hours you will get a delicious spicy salted trout in oil in a fast way.

Red fish contains a large amount of valuable polyunsaturated acids, useful micro and macro elements. 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 recognized as delicacies. For the festive table, they often make cuts from lightly salted trout, use it to make salads and sandwiches. In the store, it is not cheap, but it does not always please with excellent taste, and sometimes it turns out even with a smell. If the hostess knows how to salt the trout, such disappointments do not threaten her. There are much more chances to buy a high-quality red fish carcass than to buy a good salted fillet, and home-salted salmon will cost much less than ready-made salmon.

Cooking features

Salting trout at home may seem like a daunting task only to a completely inexperienced cook. With minimal culinary skills, even a novice hostess can cook lightly salted red fish. Knowing a few points will help her to do this in the best way.

• It is better to buy trout for salting in the form of an uncut carcass. This type of fish is the cheapest. As a bonus, the chef can get a hefty portion of red caviar.
• Fresh or chilled trout are more suitable for salting than frozen trout. If you purchased a more affordable frozen product, it should be allowed to thaw in natural conditions, without a sharp temperature drop.
• You can salt a trout carcass, steaks or fillets. You will have to cut the fish even for salting the carcass. It is difficult to do this only for the first time, the necessary skills are developed quickly. The belly of the carcass is ripped open, the insides are removed from it. This must be done carefully: caviar may be 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 it remains to cut off the head and tail - you can cook a delicious fish soup from them. 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.
• For salting fish, sea salt or ordinary coarsely ground salt is used: it does not draw juice from the fish, so that the trout remains juicy.
• When salting trout, salt must be supplemented with sugar or honey, only then the fish will have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, lemon.
• The speed of salting depends on the chosen recipe and the size of the pieces. Salting a carcass usually takes 2-3 days. Fillets and steaks, as a rule, are salted in a day.

You need to store the fish in the refrigerator, preferably in brine - then it will not deteriorate longer. Another option is to wrap the trout in paper or cloth, in this form it can be found 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, lightly salted trout can be stored for only 6 days. In the freezer, the fish will not spoil for at least a month.

Classic recipe for salted trout

• trout (milled) - 1 kg;
• salt - 60 g;
• sugar - 20 g;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.

Video recipe for the occasion:

Cooking method:

• Prepare the trout by washing it, gutting it if necessary, cutting it into fillets 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 salted trout will have an unpleasant taste of iron.
• Put 5 peppercorns and a bay leaf on the bottom of the container.
• Place half of the trout on the bottom of the container with the backs down.
• Sprinkle with two tablespoons of curing mixture.
• Lay the remaining pieces on top, this time with the backs up. Sprinkle them with the remaining mixture of salt and sugar, put the remaining pepper and bay leaf.
• Cover the container with a lid and put it in a cool place.

Salted trout 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 water trout with oil when serving, as it is quite oily in itself.

How to salt a trout carcass

• chopped 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, pepper.
• Rub the fish with the prepared curing mixture on all sides.
• Put the remaining bay leaves in the trout's belly.
• Wrap the carcass in thick paper or cloth. Place in a mold or other container. Store in a cool place for 2 days.

After 2 days, the trout will be ready to eat. Store the product 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 salt trout in brine

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

Cooking method:

• Prepare the trout fillets or steaks by cutting the fish into pieces no wider than 5 cm.
• Boil water, add salt to it. Boil, stirring, until the salt is completely dissolved.
• Add spices, cook for another minute. Remove from fire.
• 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, place the 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 stand all this time in the refrigerator.

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 fish with cooled brine, drain the brine after 2 hours, transfer the fish to a dish, sprinkle with lemon juice and serve.

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

Salted trout with honey

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

Cooking method:

• Fillet the trout and use a wide knife to remove the fillet from the skin. The knife should be held almost flat and moved firmly against the skin.
• Mix honey with salt and rub thoroughly. Before this, it is not necessary to melt the sweet product to a liquid state: when rubbed with salt, it will still acquire the desired consistency.
• Brush the fish fillets on both sides with the honey and salt mixture.
• Roll the fillet into a roll and place in a container. Cover it with a lid and refrigerate overnight.
• After a day, unfold the fillet, roll it into a roll with the other side, return 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.

Salted trout with vodka

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

Cooking method:

• Cut the trout into fillets, cut into portions.
• Mix sugar with salt, sprinkle the trout with this mixture, rub it.
• Put the trout in the container in which you will marinate it, back down.
• Pour the water 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 brine for a day. Guests will be pleasantly surprised by the slightly unusual taste of trout cooked according to the above recipe.

Salted 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, put it on a napkin so that it absorbs excess moisture. Divide the dill sprigs into three approximately equal parts.
• Mix salt and sugar.
• Fillet the trout, leaving the skin. It is not necessary to cut the fillet into pieces.
• Rub the fish on all sides with the salt and sugar mixture.
• At the bottom of the container in which you will salt the trout, put one part of the dill.
• Place one layer of fish on the dill (back down).
• Put 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 refrigerate and continue to salt the product for 24-48 hours, depending on how salted the fish you want to cook.

Trout salted with dill is tender and fragrant.

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

Trout, like any red fish, is the decoration of any feast. Lightly salted and fragrant snacks are served on sandwiches with green butter, canapes, in tartlets with cheese and herbs, baked in the oven, on the grill or on coals.

You can get a delicacy to the table on a budget and reliably by salting the fish at home. You need to choose a fresh, but chilled fish, with a clear look and pink gills. If you buy a cut fillet, pay attention to the smell - it should be fishy. Using a frozen carcass, defrost gradually in the refrigerator.

There is a dry salting method in which salt, sugar and spices are used. There are recipes for salting trout in marinades:

• with an aqueous solution of salt, sugar and spices;
• with wine or vodka;
• with lemon juice and spices.

Black and allspice, cumin, coriander, zira and basil are combined with fish. To make the taste of trout brighter, the pieces are shifted with lemon slices and fresh herbs, and served on the table with horseradish sauce.

For salting fish, glass, porcelain or plastic dishes are suitable, preferably with a lid. Salt, use the one that is at hand, most importantly, coarse grinding. The ambassador is carried out at a temperature of +10…+15°С. If you want to get a lightly salted product, the procedure will take a day. For a greater degree of salting, fish should be kept for two days or more.

The classic way of salting trout

In this simple way, you will salt any fish correctly.

If you want to surprise your guests - prepare a delicacy "with smoke" - rub the fillet with ¼ tsp of the "liquid smoke" solution. For the effect of hot smoking, wrap the salted pieces with foil and bake for 5-7 minutes on the coals of a fire - it will turn out very unusual and tasty.

Ingredients:

• trout fillet - 500 gr;
• salt - 25 gr;
• sugar - 10 gr;
• ground black pepper - 0.5 tsp;
• sweet pea pepper - 2-3 pcs;
• bay leaf - 1-2 pcs.

Ingredients:

• medium trout - 2 pcs;
• sea ​​salt - 2 tbsp;
• soy sauce - 3-4 tbsp;
• ground allspice - 1 tsp;
• dried basil - 1 tsp;
• coriander grains - 1 tsp

Cooking method:

1. For trout carcasses, remove heads and offal, rinse thoroughly and drain.
2. Dilute soy sauce in 150 ml of water, add salt, spices, mix.
3. Put the fish in a dish for salting, pour over the marinade and leave in a cool place for 1-2 days.

Salted trout in wine with lemon

Cut the fillet prepared according to this recipe into thin strips, roll up and serve in tartlets filled with cream cheese. Top with a lemon wedge.

The cooking time is 24 hours.

Ingredients:

• fresh trout fillet - 400 gr;
• white wine - 150-200 ml;
• sea ​​salt - 30-40 gr;
• lemon - 1 pc;
• rosemary and parsley greens - 2 sprigs each.

Cooking method:

1. Squeeze the juice from the lemon and sprinkle it over the chilled trout fillet.
2. Then rub the fish with salt, and place in a suitable container.
3. Fill the fillet with wine, put sprigs of greens and leave to salt for 20-30 hours. During this time, turn the fish over 2-3 times.

Salted trout in honey-mustard marinade

In a marinade of honey and mustard, the fish is quickly salted.

In this sauce, try to cook salted trout and fry it on the grill, after brushing the fish with vegetable oil.

Cooking time - 1 day.

Ingredients:

• fresh trout - 1 kg;
• liquid honey - 30-50 gr;
• table mustard - 1-2 tsp;
• salt - 2-3 tbsp;
• a set of spices for fish - 2 tsp

Cooking method:

1. Rinse the trout carcasses, remove the heads, entrails and separate the fillets from the bones.
2. Mix honey, mustard, salt, spices and rub the fish with the resulting mass.
3. Place the fillet in a bowl with a lid and leave in a cool place for a day.

Quick salting of trout in a spicy Korean-style marinade

The fish is salted quickly - salted in the evening, and salted trout is ready for dinner.

Instead of spices for Korean carrots, take ground coriander and heat in a dry frying pan until golden brown.

Cooking time - 12-15 hours.

Ingredients:

• trout fillet with skin - 600 gr;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• tomato paste - 1 tbsp;
• grated ginger root - 1 tbsp;
• vegetable oil - 2 tbsp;
• vinegar - 1 tbsp;
• garlic - 1 clove;
• onions - 1 pc;
• greens - 2-3 branches;
• ground red pepper - 0.5 tsp;
• spices for Korean carrots - 1 tsp

Cooking method:

1. Rinse the fish fillet with skin, dry and cut across into thin strips.
2. Mix the ingredients for the marinade and rub the pieces of trout with the mixture.
3. Place under pressure overnight in a cool place, but not in the refrigerator. In the cold, the ambassador lasts longer.
4. Put the finished fillet on a fish dish, put onion rings, sprinkle with herbs and serve.

We hope that now you have no questions left about how to pickle trout at home.

Bon Appetit!

Today we will get acquainted with how to pickle trout at home. Let's start with the fact that at home you can pickle any red fish. The owners of red meat are:

• Salmon.
• Pink salmon.
• Keta.
• Red salmon.
• Trout.
• Kizhuch.

We can say that any fish from the salmon family is suitable for home salting. When salted, pink salmon or chum salmon will become dry, which distinguishes these types of fish from salmon or trout. Pink salmon and chum are more suitable for smoking or frying.

You can salt fish both freshly frozen and freshly caught, that is, not subject to heat treatment. Many people prefer to salt pre-frozen fish. This will make the meat more tender. But it all depends on the preferences of the person.

Salting trout fish at home is delicious!

To start the salting process, you need to prepare all the ingredients.
First of all, this is a mixture for salting. It consists of a mixture of coarse salt (you can use the first grinding or stone) and granulated sugar. The mixture is prepared at the rate of three to four tablespoons per kilogram of fish. For flavor, you can add dried herbs and one to two tablespoons of black pepper to the mixture.

Next, we take your favorite spices, bay leaf and allspice in peas. Their quantity is determined by taste. Spices should not overshadow the taste of the fish itself. Often practicing in salting fish, you will be able to choose the optimal proportions of the ingredients used in the mixture.

Let's start cutting trout. If the fish is whole, then we separate the head and tail from it. These parts do not need to be thrown away, they are perfect for rich fish soup or fish soup. In the meantime, let them go to the freezer of the refrigerator.

Next, cut off the fins. The carcass of the fish is cut into the largest possible pieces. Larger pieces are most suitable for making beautiful fillet slices out of them. And we will remove the skin from the fish, putting the pieces on a cutting board.

So, we have come to the stage of preparing fish fillets. This requires a large and very sharp knife. We make an incision in a piece of fish a little away from the fin on the back of the fish. Thus, the fish should, as it were, “open up”. The cutting occurs in such a way that it is necessary to feel the radial bones with a knife. The goal of all this is to get the maximum amount of fillets separated from the bones. As if we “turn away” the meat on the skin, reaching the spine. Thus, we reach the incision on the abdomen.

We subject the other half of the fish to the same operation, with the difference that we bend the spine of the fish and the ribs up. So we separate the bones and ribs from the pure meat on the skin.

As a result of the procedures carried out, we received a trout fillet, that is, meat with a skin and a spine with ribs, on which a little meat remained. This part can be sent to a soup kit that has already cooled in the freezer. But beer lovers will not be able to remain indifferent to this part. It can be salted. It is unlikely to be suitable as a dish on the festive table, but for a sincere conversation over beer it will be an ideal salty treat.

The finished fillet must be placed in a container. Red fish has one remarkable property. When salting, sockeye salmon, trout, salmon and other fish with red meat cannot be spoiled with salt. Salo is a fellow red fish in this matter. Red fish will absorb as much salt as needed and not a gram more. Also, surprisingly, this amount of salt matches people's delight in the taste of fish. Largely due to this quality, salted red fish has become widespread in the world. And it is very difficult to find a more suitable snack for a traditional Russian alcoholic drink.

Let's get to the setup. The container must be non-metallic so that the brine does not react with the metal surface. We fall asleep at the bottom of a little selected salt, a few leaves of parsley and allspice in peas.

The first piece of fish is placed skin down. Sprinkle the fish generously with the salting mixture. On top of it we put a few bay leaves and peppercorns. Next, put the next piece of fish or "beer blank". Thus we proceed further, alternating pieces of spice fish.

After putting all the fish, close the container with a lid. We put the container in a cool, dark place. You can put it either in the refrigerator or on the balcony, but provided that the temperature is not more than 10 degrees.

Before you cut the fish into slices, you need to let the brine drain from the piece, remove excess spices. So that the fish does not lie in brine on the dish, blot each slice with a napkin.

Sprinkle the sliced ​​fish a little with lemon juice, decorate the dish with slices of fish, a few slices of lemon, strewn with fresh, finely chopped, herbs, such as parsley, cilantro or dill. So we got acquainted with how to pickle trout at home. That's all! Bon Appetit!

One of the invariable attributes of the festive table is salted trout or salmon. If you do not want to spend a lot of money on buying a delicacy, try pickling the product at home. Ingredients and time at the kitchen table will require a minimum, and the taste of the resulting fish will delight you and your guests.

How to salt trout at home

There are many ways to salt trout. However, they all involve the same technology. First, the fish must be cut. If you want a fillet, take out the bones. The next step will be the manufacture of brine or dry pickling mixture. The fish will need to be placed in a container and poured or sprinkled with seasonings. The salting of the trout will end by sending the container under oppression to the refrigerator, so that the product is well salted and saturated with the aroma of spices.

How much to salt trout at home

Each person has different ideas about tasty salted fish. There are two methods for how much time to salt trout:

• Lightly salted fish carcass will need to be salted in marinade or spices for a short time. Such salting is considered a quick way to get a delicacy. It takes several hours to prepare a lightly salted dish. The taste of such fish is distinguished by tenderness.
• Fans of a more savory product will like a 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.

Recipe for salting trout at home

Before choosing instructions for making fish, determine whether it will be pieces, fillet plates or a whole carcass. In accordance with this, you can choose a recipe for salting trout. It may involve dry salting or the use of brine. A variety of spice mixes or individual spices will help add taste and aroma. Among the variety of options for how to pickle, everyone can choose their own delicious recipe.

How to salt trout at home with salt and sugar

• Cooking time: 1-2 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for dinner / festive table.

Using the dry method with salt and sugar is one of the easiest ways to salt salmon. You will need a minimum of components and effort. The product is very tasty and tender. Ready-made fish can be used for sandwiches, as an appetizer for a festive table or a family dinner, used for making salads.

• granulated sugar - 1 tbsp. l.;
• trout (fillet) - 1000 g;
• bay leaf - 3 pcs.;
• sea ​​salt - 3 tbsp. l.;
• lemon juice;
• spices for fish;
• black peppercorns - 5 pcs.

1. Take deep dishes. Put some sugar and salt on the bottom. Top with a piece of fresh fish, skin side down, then add the sweet-salty mixture again.
2. Pour the fillet with a little lemon juice, put the bay leaf, sprinkle with seasonings.
3. Place the second part of the fish skin side up, sprinkle with sugar and salt.
4. Press down the product with a three-liter jar of water, place in a warm place for 120 minutes.
5. Then remove the press, cover the dishes with a lid. Put the fillet in the refrigerator.
6. Dry salting of trout will last 1-2 days.

Salted trout at home

• Cooking time: 7 hours.
• Servings: 4 persons.
• Calorie content of the dish: 186 kcal.
• Purpose: dinner / festive table.
• Cuisine: Scandinavian, Russian.
• Difficulty of preparation: easy.

Red fish of weak salt will appeal to those who prefer to preserve the taste of the product as much as possible. The most tender fillet is suitable for a holiday and for a family table at dinner. Lemon juice will help bring out the flavor of the dish. To pickle such a delicacy, it will take very little time. After waiting a few hours, you will get a tasty and tender fish fillet.

1. Rinse fresh fish, remove skin and bones. Divide the fillet with a knife into small pieces, place them in a container where you will cook lightly salted fish.
2. Cut the lemon into thin half circles. Lay the resulting slices on the fish. Salt the dish, sprinkle with pepper.
3. Cover the resulting workpiece with a lid, put it in the refrigerator overnight. In the morning, lightly salted trout at home with lemon will be ready.

Learn how to salt trout caviar at home.

How to Salt Rainbow Trout

• Cooking time: 1 day.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 198 kcal.
• Destination: for dinner / holiday.
• Cuisine: Russian, Scandinavian.
• Difficulty of preparation: easy.

The iridescent look of the red fish is more suitable for pickling than the rest. Experts recommend choosing sea rather than river trout for spicy salting, as it is fatter, has a brighter color and elastic structure. Such a delicious and beautiful delicate product is much more pleasant to eat and decorate it with pieces of other food for the holiday.

• dill - 1 bunch;
• ground black pepper;
• rainbow trout fillet - 0.5 kg;
• granulated sugar - 150 g;
• salt - 0.2 kg.

1. Take a deep container, pour chopped dill, sugar, pepper and salt inside.
2. Place the fish fillet skin side down, sprinkle with the prepared mixture. Do the same with the other piece.
3. Prepared carcasses should be wrapped with cling film and placed under a press for a day, put in any container. After the allotted time, the question of whether rainbow trout can be salted will be decided.

How to salt a whole trout

• Preparation time: 1-3 days.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a festive table / dinner.
• Cuisine: Scandinavian.
• Difficulty of preparation: easy.

Salmon salt is entirely pleasant for housewives in that it practically does not require cutting. Chefs believe that the better the integrity of the carcass is preserved, the tastier the product will be at the end. It will take a little more time to make. The duration of salting according to a step-by-step recipe depends on the size of the fish, its type, and the taste that you want to get as a result.

1. To quickly pickle a fish at home, open the trout bellies, remove the entrails, caviar or milk. The head, fins and tail do not need to be cut off. Rinse the cut carcass thoroughly, wipe with paper towels.
2. The second step is to know how to prepare the brine to pickle the product. To do this, mix salt and sugar, squeeze the juice of 1 lemon, add olive oil. The black pepper in the mixture will add some spice to the taste.
3. Place the fish in a suitable enamel or plastic bowl. Cover the carcass with a pickling mixture, cover with a plate. From above it is necessary to put oppression.
4. The process of how to pickle whole trout at home must be completed by placing the entire structure in the refrigerator. The bottom shelf works best for this.
5. Refrigerate fish until done. This takes 1 to 3 days. The execution time of the step-by-step recipe depends on the size of the fish.

Salted trout in brine

• Cooking time: 3 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 224 kcal.
• Purpose: holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The method of salting salmon "wet" gives the product juiciness, softness and a spicy taste. The hostess will need to make a minimum of effort. The brine is easily prepared on the basis of vegetable fat, vinegar and a variety of spices. By adding lemon juice, you will add a little sourness. In 2 hours you will get a delicious spicy salted trout in oil in a fast way.

• bay leaf - 3 pcs.;
• water - ½ l;
• salt - 3 tbsp. l.;
• lemon - 1 pc.;
• trout - 1000 g;
• vinegar (6%) - 1 tbsp. l.;
• black peppercorns - 8 pcs.;
• vegetable oil - 2 tbsp. l.;
• onion - 1 head.

1. At the first stage of a quick way, how to salt trout in brine, you need to cut the fish. Bones, fins, tail, head should be removed.
2. Cut the resulting fillet into slices, pour well with lemon juice. Put the slices in a bowl, placing between them sheets of laurel, pepper and onion, cut into rings.
3. The next step on how to cook red fish is mixing the brine. Combine vegetable oil, lemon juice and water. Pour the mixture into the fish fillet bowl.
4. Place oppression on the product, leave for a couple of hours for salting. In 2 hours you will get a delicious spicy salted trout in oil in a fast way.

It cannot be attributed to dishes that are difficult to cook properly, salting salmon fish. However, experienced chefs know a few secrets of butchering and spicy salting to make salted trout even tastier:

• Before proceeding with the process of how to cook a trout carcass according to a recipe with a photo, it needs to be cleaned and gutted.
• If you only want trout fillets, cut off the fins and tail. This can be done using a sharp knife or special scissors.
• To make the scales come off the fish better, hold the fish under hot water before salting it.
• When choosing which fish to pickle, stop at chilled. It will not need to be thawed, unlike freshly frozen. Taste, elasticity and color are better preserved.
• It is important to salt the product correctly, observing the proportions of sugar and salt.
• Many housewives are wondering how to store the delicacy correctly? It is better to keep the finished fish in a jar or container in the refrigerator. Leaving the product in a warm place is a quick way to spoil it. -