Salted trout recipe. How to salt trout at home with salt and sugar

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:

Bon appetit!

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.

Bon appetit!

Red fish is a delicacy, the appearance of which on the table inflames the guests with a frantic appetite. It is most in demand in a salty form, since it is considered the best snack for alcoholic beverages. Let's look at how to salt trout at home tasty and fast.

Buying red fish is not difficult, because it is sold everywhere. But high prices coupled with low quality incline people to prepare a culinary masterpiece on their own.

There are dozens of technologies for salting trout, but not every author of recipes draws the attention of readers to the fact that the ambassador of red fish provides for a special approach. I will reveal the secret of how to salt trout and share popular recipes.

Salted trout calories

Salted trout has a rich and fragrant aroma, delicate taste with a unique aftertaste. It enriches the body with useful substances and energizes. It is also included in the category of low-calorie foods.

Calorie salted trout - 198 kcal per 100 grams. Therefore, the regular use of canapes, sandwiches, croutons and salads with this fish does not threaten the figure.

To prepare a delicacy, you need high-quality fish. I recommend buying chilled trout as a whole and disassembling it yourself. If you prefer fillets, opt for a pink steak. Don't buy fillets that are yellow or bright red.

Sometimes it is not possible to buy chilled trout. In this case, the frozen version is suitable. To defrost the product, keep it in the refrigerator on the bottom shelf for several hours.

In order for the trout to be well salted and retain a refined taste, follow the elementary rules of salting.

According to experienced chefs, river trout is better suited for salting. It is characterized by fatty meat, rich color, elastic texture and rich taste.
For salting, it is better to use chilled fish. If you plan to salt frozen trout, make sure it has not been refrozen. This is evidenced by brown spots on the carcass. Defrost on the bottom shelf of the refrigerator, not in water or the microwave.
It is better to salt trout in a glass, enameled or plastic container. Metal utensils are not suitable. The result of the reaction of the brine with the metal is a “metallic” aftertaste in the finished delicacy.
It is believed that it is impossible to oversalt fresh trout, as it absorbs as much salt as necessary. I recommend sticking to the proportions indicated in the recipes. So the result will not disappoint.
For salting, sea salt of medium or coarse grinding is used. It does not draw out the juice, which has a positive effect on the taste. If there is no sea salt, rock salt will do, but not iodized.

Thanks to these simple tips, cook a delicacy at home that will give a worthy rebuff to the analogue bought in the store. And remember, independent salting of trout, like salmon, is confidence in quality, safety, new and unforgettable impressions in one package.

The fastest and most delicious recipe

Trout is a wonderful fish. Some housewives bake it, others use it to make fish soup, and still others salt it. I will consider the technology of the fastest and most delicious salting, which will please with an incredible result.

Ingredients:

Trout - 1 pc.
Sugar - 1.5 tablespoons.
Salt - 2 tablespoons.
Peppercorns, laurel.

Cooking:

First of all, clean the fish, remove the fins and tail. Cut the carcass into two halves and remove large bones.
In a small bowl, mix salt and sugar. Grate both pieces with the resulting mixture.
Put the prepared delicacy in a suitable container, add a few peppercorns and a couple of bay leaves, cover with a plate. Place a jar of water on top.
It remains to send the red fish to the refrigerator. In a day you will get a salted tasty product.

With this quick recipe, make excellent lightly salted trout at home, which is good as a separate dish. It's also perfect for making delicious sandwiches.

Classic recipe

The classic way of cooking involves the use of the simplest products. Despite this, it turns out a delicious delicacy, which is served to the table on its own, added to salads, appetizers and some first courses. This recipe is also suitable for salting herring.

Ingredients:

Trout - 1 kg.
Coarse sea salt - 2 tablespoons.
Sugar - 2 tablespoons.
Allspice - 5 pcs.
Laurel - 2 leaves.

Cooking:

Pour water over the chilled fish and remove the fins with kitchen shears. With a sharp knife, cut off the tail and head, remove the abdomen. I advise you to use this part of the carcass for cooking fish soup. Cut the fish along the ridge, remove the ribs and spine. You get two steaks.
Make a pickling mixture by mixing salt and sugar. Lay the fillet on a cutting board and pat dry with paper towels. Cover the bottom of the bowl with a layer of pickling mixture and place one fillet skin side down. Put pepper and laurel on top, put the second piece with the skin up.
Cover the fish with a plate, put a load on top and set aside for 2 hours. After that, remove the load, and put the trout, covered with a lid, in the refrigerator for 48 hours. After the time has elapsed, remove, drain the brine, remove the remnants of the pickling mixture, and rub the fillet with a paper towel. The delicacy is ready.

Video recipe

Remember, the classic recipe is based on using equal amounts of salt and sugar. The classic salted trout pairs perfectly with bread and fresh vegetables. It is served to the table, previously cut into cubes or slices.

How to salt fresh trout whole

In nature, there are many products that combine great benefits for the body and incredible taste. Salted trout are among them. Follow the step-by-step recipe below to prepare a delicious delicacy in its entirety.

Ingredients:

Trout - 2 pcs.
Salt - 4 tablespoons.
Sugar - 2 tablespoons.
Allspice - 12 pcs.
Laurel - 4 leaves.
Peppercorns - 20 pcs.

Cooking:

Clean the fish, butcher, remove the fins, head and tail. After that, thoroughly water the layer with water, paying special attention to the inside.
In a small bowl, mix salt and sugar. With the resulting composition, rub each fish from the outside and inside. Put bay leaf and pepper in the belly.
At the end of the spicy procedure, wrap the trout in kitchen paper and refrigerate. After 48 hours, the dish is ready.

Lightly salted trout is incredibly tasty. I recommend making sandwiches or using it as a filling for pancakes. The shelf life in the refrigerator is one week. To increase the shelf life, send salted fish to the freezer. It won't affect the taste.

Salted rainbow trout fillet

Experienced chefs recommend using sea trout for spicy salting, which is fatter, has an elastic structure and bright color. Rainbow trout fully complies with these requirements, although it lives in ordinary water bodies. Eating beautiful and tender salted fish is much more pleasant. How to cook it at home?

Ingredients:

Fillet of rainbow trout - 500 g.
Sugar - 150 g.
Salt - 200 g.
Ground pepper
Dill - 1 bunch

Cooking:

Make a mixture of salt, sugar, pepper and chopped dill. Pour the resulting composition into a deep bowl, put the fillet on top with the skin down. Sprinkle the top of the steak with the prepared mixture.
Wrap the prepared pieces of rainbow trout with cling film, put in a separate container and press down with a load. A day later, the fish is ready for tasting.

Videos cooking

If you knew how tasty rainbow trout cooked according to this recipe is. This is the merit of spices and herbs. It is problematic to describe the taste and gastronomic qualities. I advise you to try. I also recommend the recipe for salted salmon. He is excellent.

How to salt trout in brine

The technology for preparing salted trout in brine, which will be discussed below, refers to industrial methods, since it is focused on processing a large amount of raw materials in brine. This does not mean that it cannot be used at home. The recipe is suitable for any red fish.

Ingredients:

Trout fillet - 1 kg.
Water - 1 liter.
Sea salt - 350 g.
Sugar - 1 teaspoon.
Laurel, peppercorns, favorite spices.

Cooking:

Prepare the brine. Pour water into a saucepan, put on the stove and bring to a boil. Gradually add salt to the boiling liquid. Stop when the salt stops dissolving. Add sugar and spices to the brine, set aside to cool.
Put coarse salt on the bottom of a glass or plastic dish, put the fish fillet rubbed with salt on top, skin side down. If there are a lot of fish, make the second layer so that the flesh touches the pulp. Fill with brine.
Top with a mug or plate, put the load. Make sure the fish is completely submerged in the brine. After that, send the delicacy to the refrigerator.
In a day you will get a lightly salted product, and in three days - salted trout.

Store fish in brine. If the trout is too salty, soak it. To do this, fill the steak with chilled boiled water and leave for two hours. Then take it out and wipe it dry.

River trout in a rag

Continuing the topic of conversation, I will consider the technology of dry salting of red fish in a rag. It was told to me by a man who worked in production for many years. Don't worry, the recipe is simple and perfect for home use.

Ingredients:

Trout - 500 g.
Coarse salt - 3 tablespoons.
Sugar - 1.5 tablespoons.
Ground pepper.

Cooking:

Lay a dry cloth on the table, sprinkle with a mixture of salt, sugar and pepper on top. Place a piece of trout sprinkled with the mixture on top, skin side down.
Place the second steak on top, flesh side down. Wrap the fish tightly in a cloth and put it in the refrigerator on the bottom shelf. After 3 days, the dish is ready to eat.

Video recipe

If you didn’t eat the fish right away, wrap it in cooking paper and send it to the freezer. Since there is practically no liquid in trout, storage in the freezer does not affect the taste.

Delicious trout bellies

When salting, cooks usually cut off the abdominal part and use it to make fish soup, not realizing that this part of the carcass contains many useful substances that are destroyed under high temperature. I recommend salting the trout bellies. It is both tasty and useful properties are preserved better.

Ingredients:

Trout bellies - 500 g.
Sea salt - 2 tablespoons.
Sugar - 1 teaspoon.
Ground pepper - 0.5 teaspoon.
Allspice - 5 peas.
Laurel - 1 leaf.

Cooking:

Trout bellies do not need to be washed. Using a sharp knife, carefully separate the flesh from the skin. The procedure is optional, but facilitates the process of eating the finished dish.
Place the pulp in an enamel, glass or propylene container, add sugar, salt, spices and mix. Make sure the bellies are in a tight layer, cover with a plate and place a weight on top. A water bottle will do.
Cover the container with cling film or foil to retain moisture. Then put the bellies in the refrigerator for 12 hours. After the time has elapsed, you will find a large amount of juice in the container. Don't spill. In it, the abdomens are stored longer. The dish is ready.

Pour water over the salted product to remove excess salt and spices, blot with a napkin, cut obliquely and serve. Trout bellies go well with pancakes or brown bread. I serve with potatoes.

How to salt trout caviar

People use

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

This is the common name for several species of fish from the salmon family. The most common are rainbow trout and brook trout.

How to salt trout at home?

So, for any recipe you need a red fish fillet, washed and pitted.

1 way. Sprinkle each piece of trout fillet with salt, sugar and pepper. Salt and pepper without restriction, but not the whole pack. We put it in a container, and send it to the refrigerator for 24 hours. Everything, delicious trout is ready. Remove excess salt. Cut the fish fillet into thin slices, sprinkle with lemon juice. We put it either on a plate, or on bread, well, or immediately in the mouth.

2 way. Cut the trout into thin slices. We put in layers in a jar: pieces of trout, salt, pepper, bay leaf, olive oil. You need to select all the spices for salting trout yourself according to the quantity and according to your taste. Sometimes I even add an orange. The jar should be shaken a couple of times and put in the cold for about 30 minutes. Everything is ready. Eat tasty.

3 way. Sprinkle the fillet pieces with salt, add dry dill, sugar and ... vodka. All in small quantities. Put in a container with a lid. We put under oppression for 1-2 hours. Then put the salted trout in the refrigerator for 6 hours. All. Eat.

4 way. It's for lazy people. But not only lazy people can salt trout so tasty. We take 2 trout fillets, salt, sugar, pepper. Add 1 drop of liquid smoke. We wrap it in foil and onto the balcony. Such "fish" can be made as many as you like. This recipe for smoking trout can be used for other fish.

5 way. For hardworking hostesses. With marinade. Cut the trout into thick strips. Marinade: 1 liter of water, 2 tbsp. salt, 2 tbsp. sugar, sweet peas pepper 5 pcs. Bring water to a boil, then add salt, sugar, spices. After 2-3 minutes - cool. Put the chopped fish in a bowl and pour over the marinade. Put something heavy on top to keep the fish from floating up. And refrigerate for 24 hours. Drizzle with sunflower oil.

Here are the basic recipes for delicious salting. How to salt trout? I no longer ask this question to my uncle. And you? If anyone wants to know the rest of the 15 recipes for cooking - write. I will definitely continue.

Another universal recipe applicable to most types of red fish, ...

Video: "How to cook salted trout"

Best Notebook:
The video gives tips applicable to cooking salmon, mackerel, vimba and pilamide. Everything in great detail. Explore, decide and bon appetit.

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 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.

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.