How to pickle red trout fish at home. Salted trout for making sushi and sandwiches: how to pickle at home

Salt trout at home? There is nothing easier. For sushi, for example. Or sandwiches on the festive table - lightly salted trout is also useful here. The recipe - and more than one - read below.

Of course, you can just buy a vacuum-packed piece of red fish in the store. But if you like to cook, then the very idea is salted trout. Its recipe is simple, which we will try to convince you now.

Trout can have different shades of color - depending on whether it is river fish or sea fish; grown in a natural reservoir or grown artificially. Recall also: a dish of chilled fish will turn out tastier - not frozen.

Method one - with cognac

What salted trout will turn out, the recipe matters. Now understand. separate the fillets from the bones. Wash the fillet under running cold water. Before you start salting, let's see what ingredients you need:

Trout fillet - 500 g.
Water - 1 l.
Cognac - 1 tsp
Sugar or honey - 2 tsp
Black pepper (peas).
Salt - 4 tsp
Bay leaf - 2 pcs.
Olive oil - 3 tbsp.

First we prepare the marinade. Salt the water (in a suitable bowl), add sugar or honey, pour in brandy. Bring the water to a boil and immediately turn off the heat, add the bay leaf and pepper.

We cool the marinade in the cold - on the windowsill, for example.

It is not for nothing that they call trout of weak salt - the recipe does not involve pre-treatment of fish with salt. We simply pour the fish, cut into thin slices, with a cold marinade. Next, covering the dishes with food foil, leave to marinate.

Marinating time can vary from one to several hours. Depending on the duration of processing, the taste may turn out different. You can test in progress.

Method two - with coriander

Salted trout, the recipe can be like this. Among the ingredients, in addition to the fish itself and, again, cognac, there will be a pinch of coriander. These are the seeds of the well-known cilantro.

Coriander contains a natural antibiotic, due to which it is credited with medicinal properties. But we need it as a very fragrant seasoning that gives the fish a specific flavor. So, lightly salted trout recipe.

Rub the trout with a mixture of sugar and coriander. It is advised to use cane - brown - sugar. Dissolve salt in brandy and fish is poured with this solution - in a separate bowl.

There will be slightly salted trout - a recipe in brine.

If you do not plan to make rolls, cut the finished fish into small slices and serve with lemon and herbs. The rest of the garnish is at your discretion. The main thing is that you and your guests enjoy it!

Usefulness and calorie content of slightly salted trout

Finally, it remains to recall the calorie content of slightly salted trout and its usefulness. Whatever they say, some products are more harmful than useful, and some are vice versa. Trout belongs to the second.

Everyone knows about phosphorus and fish oil. In addition, trout is able to saturate the body with vitamins A, B12 and D, as well as omega acids. The latter help curb cholesterol. In general, red fish meat stimulates the brain and calms the nerves. That's what the doctors say.

So, how much does lightly salted trout contain calories per 100 grams? The answer is 186 kilocalories. A lot or a little, it's up to you. Lightly salted trout - you have learned the recipe with a photo now.

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:

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.
Pour the fillet with a little lemon juice, put the bay leaf, sprinkle with seasonings.
Place the second part of the fish skin side up, sprinkle with sugar and salt.
Press down the product with a three-liter jar of water, place in a warm place for 120 minutes.
Then remove the press, cover the dishes with a lid. Put the fillet in the refrigerator.
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:

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.
Cut the lemon into thin half circles. Lay the resulting slices on the fish. Salt the dish, sprinkle with pepper.
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:

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.
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.
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.
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.
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:

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.
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.
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.
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.

Video

Trout is one of the most favorite products of real fish gourmets. This fish contains a large number of useful elements. For the New Year or any feast, you can cook a variety of trout dishes. If you don’t want to bother with cooking, then make simple canapes with salted fish and a sprig of parsley.

Salted trout is simply delicious. You can buy a ready-made product in a supermarket, but is it worth it? It is better to buy fresh fish, pickle and enjoy your own cooked dish.

How to choose the right fish

The salmon family includes more than a dozen species of fish. If you think that absolutely any fish is suitable for salting, it is not. For example, it is not recommended to salt pink salmon, as it will turn out dry. The same is true with chum salmon. These representatives of salmon are best suited for frying or smoking. Trout will be an excellent option for salting. The fish is tender and very appetizing.

For salting, both frozen and fresh fish are suitable. Some chefs say that it is better to use frozen trout, because after this procedure the meat will become more tender, the rest salt fresh fish. But what if you don't fish yourself? Consider the basic rules for choosing trout in the store.

On the shelves in supermarkets you can find trout in various versions: fresh, cut into fillets, chilled or frozen. Be that as it may, it is very easy to determine how fresh the fish is. It is ideal to find fresh trout on the counter, in this case you should not worry about its quality, but this is a problematic task.

First you need to make sure the name of the product. It is best to meet a product with the name "File". It will be pure meat. If the package says “Steak”, then the composition contains bones. What to look for when choosing a trout:

If the fish is fresh, then the tail will be even and not dry.
Trout should look like freshly caught.
Carefully inspect the scales. If you notice dried out areas, this is a bad sign, because harmful bacteria gather in those places.
Push on the fish. If it is of good quality, then its fillet should be elastic. Dents are a sign of poor quality.
The fillet should have a pinkish tint and white streaks.

Easy recipe with sugar and salt

The easiest way to cook trout at home. The dish turns out to be several times tastier than the store-bought version, while we save a lot.

Ingredients:

Fresh trout (you can salt frozen fish).
Sugar 1-2 tbsp
coarse salt

Cooking:

1. First of all, after the purchase, we will definitely wash the fish. If desired, you can get the bones and ribs from the trout, and then cut into portioned pieces.

2. Depending on your volume of fish, select the amount of salt. For example, for 1 kg of trout, 3 tablespoons will be enough. salt. You can spare no salt, because you will not be able to oversalt the fish. Trout will not absorb too much.

3. Sprinkle the fish with sugar. Try to add a little less sugar than salt so that the fish does not turn out sweet.

4. We shift the workpiece into the dishes.

5. Our dish should stand at room temperature for at least 15 hours, then send it to the refrigerator.

Video recipe:

Enjoy your meal!

How to pickle trout in pieces

Salted trout is a delicacy dish. The fish can be put on sandwiches or used as a separate snack.

Of course, it can be purchased at the store. However, there is a chance of running into an expired product. To be 100% sure of the quality, you need to pickle the trout bought in the store yourself.

At home, we will use only natural ingredients for salting, without the addition of chemical additives. You should get a wonderful dish for the New Year's table, which will cost much cheaper than the purchased option.

Ingredients:

Red trout 1 kg.
Granulated sugar 1 tbsp.
Coarse salt 3 tbsp.
Bay leaf 2 pcs.
Ground pepper 1.tsp. topless

Process description:

A whole fish is best for cooking. The tail and head can be cut off and set aside for the future fish soup.

Trout has a strong smell, which is problematic to get rid of, so put the fish on a cutting board, previously covered with cling film. Since the individual is large, it is easy to separate the fillet from the bones. Let's move on to salting the fish.

Cooking:

1. First you need to prepare the fish for cutting and slicing. We wipe the outer part and inner walls with gauze to remove everything superfluous from its surface.

2. With the help of a tablespoon, we pass along the spine to get rid of the blood.

3. After salting, the scales will move away from the fish fillet well, so we leave it at this stage.

4. Cut off the head for the ear and the tail. We retreat a little further to get some meat, so the ear will be tastier.

5. They say that trout meat near the head is tastier, so a couple of pieces of fillet from the tail can be cut off and set aside. They can be baked or also used for soup.

6. Remove the abdomen and fin. As a result, a clean fillet should turn out within 1 kg. Cut the trout in half along the spine.

7. We cut the resulting parts of the fish into 4 parts, we get 8 oblong trout sticks.

8. In a container, mix pepper and bay leaf. It needs to be shredded. You can add additional seasonings, but for the first time we will use only salt.

9. In a small saucer, mix salt and sugar.

10. Rub the trout with the resulting mixture, rub it into each vein. Then rub with pepper mixture.

11. Put the fish in a small bowl. It is important to lay it so that the fillet touches each other. That is, first we put the row with the skin down, then vice versa, etc.

12. We send the fish to the refrigerator.

According to our recipe, you have to wait 5 days before enjoying salted fish. For 2 days, the trout should be salted, and after the first days it must be turned over in containers.

Watch the detailed video recipe:

Recipe for salted trout with lemon

Many of us love red fish. Surely every housewife at least once made this or that dish with the use of this product. Today we will try to pickle trout with lemon juice.

Ingredients:

Trout fillet 0.7 kg.
Lemon 1 pc.

From the number of ingredients, we can conclude that the dish is prepared quite simply, so even a beginner will cope with this simple task.

The most expensive product in this dish is of course fish, but the final taste is worth it. Nobody will salt the fish every day, but for the holidays - this is the very thing. Surely your loved ones will be delighted.

Cooking:

1. First of all, we wash the fillet and lemon.

2. Divide the fish into 2 parts, take 1 tsp. salt and coat the fillet.

3. Cut the lemon into thin circles.

4. We take a container that is small in width so that one piece of trout just fits.

5. Lay slices of lemon on top.

6. Again we make a layer of fish and lemons. You can squeeze some juice from the remaining lemon into a container. We cork the dishes and send them to the refrigerator for 48 hours. If you are impatient, you can take a sample earlier, but keep in mind that the fish may not be fully salted.

After the time has passed, red fish can be used in various recipes. It can be a variety of snacks, sandwiches or salads.

Enjoy your meal!

Red fish is a special delicacy, the appearance of which is always welcome, in a salty form it is even more in demand, as 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 that fish requires a special approach to salting, so long as it does not salt in anything. In the article, we will reveal to you the secrets of salting red fish, and tell you how unusual it is to pickle it so that even gourmets will delight in taste.

How to cut trout for salting

Before proceeding with the salting of fish from the salmon family, it must be cut. This process is not difficult, but some effort will have to be made.

To prepare fish for salting - you need:

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

Salted trout: recipe with sugar and salt

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

Ingredients for salting (per 1 kg)

Trout fillet - 1 kg;
Coarse salt (you can also use grinding 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

In a bowl with a deep bottom, pour a little salt and sugar (ratio - 3: 1), put a fresh piece of fish on top (necessarily with the skin down), sprinkle it again 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 for 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, sprinkle with spices.
Next, put the second piece of fish (skin up), sprinkle it with a mixture of salt and sugar.
We cover the trout with oppression, leave it warm for 2 hours. As oppression, you can use a two- or three-liter jar of water.
After a couple of hours, we 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 will release), we do not immediately drain it. Only when the trout is salted, drain the brine liquid, and wipe the fish with a paper towel, removing the remains of salting from it.

That's all - light-salted home-salted trout is ready to eat.

Secrets of salting trout at home

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

For salting, take a fresh fish carcass (chilled), but not frozen, and even more so, not defrosted.
It is believed that sea fish is best suited for salting (the most common species is rainbow trout). It has more fatty meat, richer color (dark red), more elastic texture and an unsurpassed "rich" taste.

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

For salting, it is necessary to use enameled or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a “metallic” taste.
There is an opinion that fresh trout cannot be salted, because the fish itself knows how much salt to absorb. Like it or not, but try not to overdo it with salt. Proceed from the proportions indicated in the recipe - and then, the light-salted trout cooked by you will not disappoint with its taste.

Salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt, is far from the only way to make a delicious red delicacy. There is still a mass, 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.

Salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and pour vodka. All products are taken in small quantities. Lay out the ingredients in the order in which they are listed. Then we cover the container with a lid, put oppression on it, for about 1-2 hours.

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

Salted trout: recipe with lemon

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

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

Add salt to your liking, but don't overdo it.

We mix the products, tightly cover the container with a lid, put it in the refrigerator overnight. Everything - fragrant tender trout with lemon can be served at the table.

Recipe for trout in brine with cognac

Fish will get a very specific taste if you salt it in cognac. The fillet should lie in brine for 2-3 days, so it will not only be better salted, but also 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

We dissolve the salt in the cognac, pour the brine into a plastic container.
Rub the (uncut) fish piece with coriander and sugar.
We transfer it to the brine.
Within 2-3 days, the fish should be salted. At the same time, do not forget to turn it from time to time from one side to the other so that it is evenly salted.
When the salting process is over, cut off the skin from the piece, and then pull out the bones from it. Cut the fillet into beautiful arbitrary pieces and serve it to the table.

Salted red fish in regular brine

For those who think salting in cognac is too extravagant, you can salt fish in ordinary brine.

To do this, for 1 kg of carcass you will need 1 liter of clean water and 350 g of salt.

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

A day for salting in the cold is enough. If the fish is 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 salt the fillet, just soak it in cold boiled water.

According to all the above recipes, you can 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: features of salting

To salt a whole carcass - it does not need to be cut and cleaned of bones and skin. It is enough to place the fish tightly in a container for salting on a layer of salt (if the salting is dry) or place it in brine.

Before you cover the container with a lid, pour more salt into the head and gills.

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

What dishes to make on the basis of slightly salted trout

You can serve a slightly spicy delicacy not only as a snack for alcoholic drinks. Based on salted red fish, you can cook the following dishes:

rolls,
pies,
and much more.

Lightly salted home-salted trout: calorie table

For those who keep track of their kilograms, but at the same time, from time to time, enjoy dishes from trout cooked in all sorts of ways - we offer to get rid of complex calculations.

Use the ready-made calorie table of fish prepared in different ways.

How to pickle trout (salmon) in a quick way using rum

Fragrant, slightly salted trout will be ready in 5 hours, and a quick salting of 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, your taste determines everything. But no matter what you choose, efforts are doomed to success. After all, salting trout is a win-win option: the fish has great benefits, is hearty 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 canapes with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, for a holiday it is worth working a little more. At the same time, you can not really move away from the sandwich essence of the buffet table.

Our chef offers to build unusual canapés with trout.

Enjoy your meal!

To treat homemade delicious lightly salted trout, it is not at all necessary to buy a finished product in the store. Moreover, the quality of most of the offered fish leaves only much to be desired. For dishonest manufacturers (we have, alas, we also have such ones), beautiful packaging may hide a product containing all kinds of dyes, flavor enhancers, preservatives, which are by no means useful for our health.

Therefore, it is better to roll up your sleeves and cook lightly salted trout yourself. Such fish turns out many times better than its store counterpart, and it will not be a shame to serve it even on the festive table.

It is not difficult to salt red fish (trout, salmon, salmon) at home. The simplest ingredients for salting can be found in any kitchen cabinet, and fish can be purchased at the market or in the supermarket. But you need to do it right, because the final result depends entirely on how responsibly you approached the choice of fish.

Delicious slightly salted trout will turn out if you take the fish fresh chilled. Of course, you can also buy frozen, but after defrosting, the quality of the product will suffer a little. In addition, no one will ever give you a 100% guarantee that frozen fish has been subjected to only one freeze.

For salting, it is best to buy already prepared fish - gutted, without a tail and head. Firstly, the percentage of waste will be much lower, and secondly, professionals will clean the fish much better, with a minimum of losses.

When buying, be sure to pay attention to the quality of the trout. A fresh, not stale product exudes a specific, but pleasant, light fishy smell, and when pressed with a finger, no traces remain on the skin. The meat should be elastic and fit snugly to the bones and skin.

Home lightly salted trout, the recipe of which I propose, must be kept in the refrigerator. However, its shelf life is short, because it does not contain preservatives. Therefore, it is better to calculate the required amount of trout in advance, so as not to salt too much and not let the product go to waste. Although, as it seems to me, such a tasty dish will not lie in the refrigerator.

Ingredients:

Trout - 800 g,
Salt - 2 tablespoons,
Sugar - 1 tablespoon,
Allspice - 5 peas,
Carnation - 5 stars,
Coriander - half a teaspoon.

How to cook lightly salted trout at home

Clean the trout with a fish scaler.

Tip: In order for the fish to be cleaned well, you need to rinse it with hot water before cleaning.

Start cleaning the fish from tail to head, holding it by the tail with a towel so that the fish does not slip out of your hands.

Remove the entrails and gills from the cleaned trout. Rinse the fish thoroughly with cold water inside and out.

Separate the tail and head from the trout.

Make an incision along the spine with a sharp knife and separate half of the fish from the spine.

Cut off the belly of the fish.

Cut off the top fin.

Separate the second half of the fish from the spine and ribs.

Put the head, tail, peritoneum, fins and spine with ribs in a bag and put it in the refrigerator, you can cook a wonderful rich fish broth or fish soup from them. In this case, we get waste-free production: you will not only have a delicious slightly salted trout, the recipe of which you are reading, but also another, also delicious dish.

Use tweezers to remove large bones. To feel where the bones are, just run your finger along the fish in the direction from head to tail.

To determine how much sugar and salt your lightly salted trout will need, weigh the resulting fillets.

Prepare the pickling mixture. Salt, take at the rate of 2 tablespoons per 1 kilogram of prepared trout fillet. And take 2 times less sugar than salt. Since the weight of the trout fillet, which I planned to salt, was almost 1 kilogram (without a few grams, but this is not so important), I took 2 tablespoons of salt and added 5 allspice peas to them.

Add a tablespoon of sugar to the mixture.

Add ground coriander to the mixture.

Grind the cloves in a mortar and also add to the pickling mixture.

Then I thought that sweet peas should also be crushed so that it gives off its aroma. And so she took it out of the prepared pickling mixture and, like a clove, placed it in a mortar. You can do this in advance - just before adding pepper to the pickling mixture.