How to salt trout fish awesome. With lemon, tarragon and fragrant herbs

14.07.2022 Lenten dishes

It is not necessary to clean the carcass from scales - it will not hurt.

We do not throw away the remaining tail and head, as well as fins - we will leave them in the freezer until the next cooking. Trout Ambassador is not your last culinary experience, is it?

boneless

On the table, we should have 2 pieces of fillet without large bones - on the skin. Further processing involves the removal of remnants of bones and fat, as well as pieces of clean skin around the edges.

With the same movement of the knife, as in filleting, we separate the edge of the abdomen - along with the remains of the breast bones and pectoral fins. This is how salting trout is done at home, the recipe of which we are looking at.

Before you salt the trout (at home, with salt and sugar), you need to remove absolutely all the bones remaining in the meat. Those in the region of the ridge and sternum We do this with the help of special tweezers. You can even use pliers for this purpose.

It is necessary to remove the bones so that they do not interfere with us in the future.

Advice. Use rubber gloves when cleaning fish. Thus, you will be spared the need to wash your hands from the fishy smell, and the product will be processed in a sterile environment.

What is the salt?

Let me remind you - salting trout at home, the recipe that we are looking at, is an option with a dry method. That is, no water, no marinade, soaking and other water procedures.

Question. How much salt do you need? For a piece of fillet weighing 2 kg, two tablespoons of coarse rock salt will suffice. In this case, the trout will turn out tender, lightly salted. However, the portion can be increased. This is the most.

Instead of salt, you can also use a salt-pepper mixture, sometimes mixed with bay leaves and herbs. It is important not to overdo it with spices. As for the classic composition of such a mixture, we list the main ingredients:

Salt rock - 1 part.
Ground black pepper - 1/3 part.
Sugar - 1/2 part.
Bay leaf (chopped) - 1/2 part.

Such a mixture will be something like a dry marinade, giving the fish a special spicy taste and aroma. Sprinkle the fillet, laid out on a baking sheet, in succession with salt or a salt mixture.

As for greens, dill is used, the sprigs of which are placed on top - after the fish is salted. This is how, in general terms, trout salting is done at home - the recipe may vary.

An interesting tip is to use vodka as the last ingredient. A small amount of vodka (20-30g) is sprinkled over the fillet at the very end of the process, as if fixing the result. Perhaps vodka plays the role of a preservative.

If you salt the fish in this way during the day, in the evening it will be ready to eat. And good luck in such an undertaking as salting trout at home, the recipe of which we have just discussed.

More recipes on our website:

Many people love salted fish. It is worth saying that the tyulka prepared in this way becomes more high-calorie (about 220 kcal). Also, don't eat too much...
A well-organized salting of bream at home will not take much time and effort, but almost all lovers of beer and snacks will be able to enjoy the result....
Everyone knows that salted fish keeps longer. Therefore, in order to stock up a ram for future use, you need to know how to properly salt a ram....
Salted fish is not only a delicious dish, but also a way to keep the fish product in a usable condition. Salted silver carp at home - a simple dish....

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.

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 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.

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.

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.

Take a deep container, pour chopped dill, sugar, pepper and salt inside.
Place the fish fillet skin side down, sprinkle with the prepared mixture. Do the same with the other piece.
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.

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.

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.

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.

It is a favorite treat for many people. It is served as an appetizer with sandwiches or added to salads. You can buy this product ready-made on store shelves, but not everyone knows how to salt trout deliciously at home.

Homemade food has a special aroma and delicate taste. Fish can be made to the degree of salinity that you prefer. In addition, spicy herbs or spices can be added to the brine or dry pickling mix according to your own preferences.

The traditional salting method

Red fish is a product that is consumed in a slightly salted form. It is used for the festive table. Recently, people prefer to do salting on their own.

The classic way is to use a dry salt shaker mix. It consists of sugar and salt taken in equal proportions. At the same time, it is almost impossible to oversalt the fish. Meat absorbs the volume that it needs.

In addition to salt and sugar for the classic recipe, you can use bay leaf, pepper. For cooking, a medium-sized carcass is selected. It should have even, smooth skin without damage. The color of a quality product is uniform, and the eyes are transparent.

Fish can be chilled or frozen. In the latter case, it must be thawed in the refrigerator. Gutted before cooking. The head is left.

The fish is evenly sprinkled with the salt mixture. Most often, 2 tablespoons of granulated sugar, 2 tablespoons of salt are taken. The mixture should be lightly rubbed into the skin. Then the carcass is placed in a bowl. It should not be made of metal, as it gives an unpleasant taste to the meat.

Speaking of delicious at home, everyone determines for himself the ideal proportions. This requires 2-3 salting.

Quick pickling method

Sometimes there are situations when it is necessary to salt the fish in a short time. Then you should use a simple recipe. It will require salt, pepper, bay leaf, vinegar, vegetable oil and onions.

First you need to cut the fish. To make it quickly salted, the fillet is separated from the skin and cut into pieces of medium size. After that, it is placed in a dish where salting is performed.

To prepare the brine, 3 tablespoons of salt are added to half a liter of water. The fillet is poured with this solution and put under pressure. After 1-2 hours, the liquid is drained and a new brine is poured. It consists of a glass of water and a spoonful of vinegar. In it, the trout is aged for 5 minutes.

At the end, you need to chop the onion, mix it with spices, bay leaf, fillet and leave for 15-20 minutes. The dish will be ready, and it can be served at the table.

Traditional salting in marinade

Despite the fact that most people prefer the dry method, there are other options for how to salt trout deliciously at home. You can use a marinade. Its preparation requires rock salt, sugar and water. Salt is best to choose large.

The fish is cut into fillets, large pieces can be left. After that, the marinade is prepared. For a liter of boiled water, 2 tablespoons of salt and granulated sugar are used. They are mixed until the dry components are completely dissolved. Bay leaf, allspice are added to the marinade. The marinade is brought to a boil. It is cooled to room temperature and poured over the fish. Readiness comes in 20 hours.

fish recipes

how to salt trout

1250 g

10 minutes

185 kcal

5 /5 (1 )

Oddly enough, but trout (rainbow trout) has long been considered a royal dish. I still can’t understand - for what such merits? It's quick and easy to prepare. The components are more than available. I know one thing, that this ready-made salted red fish borders on the price of an airplane, since it is classified as a delicacy (in another way, you won’t eat much). The only thing that stops me from controversy is that the taste of the fish is really excellent. Therefore, I prefer to cook it myself, buying a frozen carcass, which is much cheaper.

I am sharing with you a couple of simple recipes that have been worked out over the years, how tasty (and most importantly, quickly) salting trout at home. I will try to talk in detail about the intricacies of the process, laying out step-by-step photos that accompany each recipe.

The right choice of ingredients

Both chilled and frozen red fish are suitable for salting. Consider what is more affordable for you in finance.
If you want to purchase a ready-made fillet, then you need to take a large piece, weighing one and a half kilograms and above. Salt in a large piece - tastier.
Sugar when salting is simply necessary, since sugar is considered an enhancer, especially fishy taste.
Salt the fish only with coarse salt. Small, class "Extra", is not welcomed by cooks, because it instantly penetrates into the tissues of the fish, and there is a real possibility of oversalting, and therefore simply spoiling the product.

Recipe 1: classic trout salting at home

Fillet salting time- 2-3 hours.
Kitchenware: a board for cutting fish, a sharp knife, fish tweezers (for removing bones), a baking sheet.

Ingredients

Step-by-step process of salting rainbow trout

Rainbow trout is a fairly large fish. Often, females "pull" up to three kilograms. Therefore, in fish markets and specialized stores, you can buy a layer of ready-made chilled fillets weighing one and a half kilograms or more. And this is only half the carcass of the whole fish. This is the piece we have to work with.

With a sharp knife, remove the dorsal and ventral fins of the red fish fillet from the finished layer (about 1.5 kg). Remove excess fat from the abdomen.
Remove large bones with special tweezers.
Did you know? In the absence of chef's tweezers for removing fish bones, you can use small, and even manicure (if you don't mind) nippers.
Put in one piece on a large baking sheet, fish skin to the bottom.
Top evenly with two handfuls of coarse salt, and smooth with your hands.
On top of the salt layer, also evenly sprinkle the fillets with one large pinch of granulated sugar.
Spread fresh sprigs from half a bunch of dill on top.
Sprinkle the fish prepared for salting with 30-50 ml of vodka or cognac.
Put the baking sheet with the prepared delicacy for 2-3 hours in a cool place.

After two (or three) hours, the ready-to-eat product is cut into thin slices and medium-sized pieces, be sure to free from the skin. Slices are served to the table, and pieces of red fish are put in a container with a lid and put in the refrigerator.

Such a product is stored in a refrigerator for no more than three to four days. When frozen, especially for a long time, the delicacy may lose its unique taste.

For basic rules on how to salt trout at home, see the explanatory video.

video recipe

There are no exact proportions in this video. Only the basic principles of cooking low-salted red fish are shown here. But if you know exactly what degree of salinity you need the finished product, salting errors are excluded. Such a fish cannot fail.

Salting trout at home

https://youtu.be/5Ik8ifY-LKo

2013-11-29T05:39:08.000Z

Recipe 2: how to salt trout at home

Salting process time– 20-25 min.
Fish salting time three days.
Exit– 890
Energy intensity- 201.6 kcal / 100 g.
Kitchen tools: board, fillet knife, measuring spoon, two containers (or containers), kitchen cups, cling film, two thick, capacious plastic bags.

Ingredients

Step by step cooking salted trout at home

And now I offer a basic recipe for salting trout at home, and I give the exact proportions, since in this case it is simply necessary to observe them. And then everything will work out.

Cut the carcass along the ridge into two parts (skin and bones do not need to be removed).
Mix in a separate dry cup 2 tbsp. l. coarse salt with 1 tbsp. l. granulated sugar.
Turn both halves of the cut carcass skin side up and sprinkle evenly with a third of the cooked sweet-salt mixture.
Rub the mixture over the surface of the trout.
Lightly sprinkle the bottom of each of the two containers (I have them glass) with a mixture of salt and sugar, and place a piece of trout skin side down in each.
Spread the rest of the mixture evenly over both halves of the red fish carcass.
Sprinkle one part with a small amount of ground black pepper and pour over the juice from half a lemon. The second half can be sprinkled with grated dill with a little salt, or you can leave it as it is - without additional spices.
Cover each container with a piece of trout with cling film.
Leave both containers at 22-23°C for 12 hours (I put the trays in the basement). After 12 hours, you need to turn the fish over, lowering the meat into the resulting juice, cover it again with a film and put it in the refrigerator for three days.
After three days, remove each piece of rainbow trout from the container in which it was salted and arrange it in tight plastic bags. Such fish can be stored in the freezer.
Important! For three days, while the fish is being cooked, each piece must be turned over at least once, and preferably twice a day. When served, the ridge remaining during salting is easily separated from the meat in the finished trout. The fish turns out quite dense, tasty, cuts well, and looks beautiful in the table setting.

video recipe

I suggest watching a video that demonstrates in detail how to pickle trout at home. Please note that the readiness of rainbow trout in this way comes only after three days. Therefore, if you want to serve red fish to the festive table, salt it in advance.

Salt trout at home.

https://i.ytimg.com/vi/R-N4IWQNR74/sddefault.jpg

https://youtu.be/R-N4IWQNR74

2016-12-26T16:19:38.000Z

Serving and decoration

Red fish cut into thin slices is served not only as a snack. Pieces of salted rainbow trout, placed on bread and butter, perfectly satisfy hunger. These sandwiches can be a great breakfast and a great snack in anticipation of a belated lunch or late dinner.

When serving a festive table, thin slices of red fish are laid out on fish plates, lemon slices are placed nearby and decorated with a sprig of rosemary or parsley.

common truths

Buying a frozen carcass of red fish (especially with a head) is much more profitable than buying a chilled fillet. But it is better to purchase a "headless" version. A little more expensive, but minus the head, it goes like that.
A win-win option can be considered the simplest salting recipe. If you follow a clear guide, it is almost impossible to spoil the product.
To keep fish pieces in salt or brine, glassware or food containers with high-quality plastic lids are used. After all, salt is an aggressive environment.
When salting red fish, the salt-sugar ratio should not exceed 2:1, and it is advisable to take only a third of the sugar from the amount of salt.

Recipes for other fish dishes

Salt at home not only herring, but also other types of products of river and sea fishing:

ask how easy and simple it is to pickle mackerel at home, and this recipe can become the crown dish of your table for a long time;
discover the secret for yourself and prepare it for the festive table;

How to salt trout at home

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

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.

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.

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 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.

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.

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.

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

Take a deep container, pour chopped dill, sugar, pepper and salt inside.
Place the fish fillet skin side down, sprinkle with the prepared mixture. Do the same with the other piece.
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.

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.

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.

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.

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.

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. -

Read also...

How to determine the time for smoking and the degree of readiness of fish

Step-by-step recipe for hot smoking large and medium fish

How to choose ketu for baking

Featured on the site

Recipe for preserving pink salmon at home

How to make cottage cheese mass at home

With lemon, tarragon and fragrant herbs

How to grow kombucha from scratch?

Canned fish at home

New

Heh from pollock in Korean

How to cook rice vermicelli

Cookies in the form of gas recipe with photo

Semolina meatballs - delicious recipes for kids for every day Cottage cheese meatballs in the oven

Meat cutlets with cottage cheese

Recipes for delicious pineapple compotes - how to cook pineapple compote in a saucepan and preserve it for the winter Tea with pineapple juice from compote