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

How to salt trout at home?

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

1 way. Sprinkle each piece of trout fillet with salt, sugar and pepper. Salt and pepper unlimited, but not the whole pack. We put it in a container and send it to the refrigerator for 24 hours. That's it, 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 your mouth.

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

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

Method 4. It is for lazy people. But not only a lazy person can salt trout so deliciously. We take 2 trout fillets, salt, sugar, pepper. Add 1 drop of liquid smoke. We wrap it in foil and onto the balcony. You can make any number of such "fish". This recipe for smoking trout can be used for other fish as well.

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

Here are the basic recipes for delicious pickling. How to salt trout? I don't ask my uncle this question anymore. And you? If anyone wants to know the other 15 recipes for cooking - write. I will definitely continue.

Another universal recipe that applies to most types of red fish ...

Video: "How to cook lightly salted trout"

Best Notebook:
The video provides tips for cooking salmon, mackerel, vimba and pilamida. Everything in the most detailed way. Study, define and bon appetit.

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

We do not discard the remaining tail and head, as well as the fins - we will leave them in the freezer until the next cooking. Trout ambassador isn't your last culinary experience, is it?

No bones

On the table, we should have 2 pieces of fillet without large bones - on the skin. Further processing involves removing the remains of bones and fat, as well as pieces of clean skin along 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 chest bones and pectoral fins. This is how salting of trout is done at home, the recipe for 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. Even pliers can be used for this purpose.

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

Council. Use rubber gloves when cleaning fish. Thus, you will be relieved of the need to wash your hands of the fishy odor, and the product will be processed in a sterile environment.

What's the salt?

Let me remind you - salting trout at home, the recipe we are looking at is an option with the 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 be enough. In this case, the trout will turn out to be tender, slightly 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:

1. Rock salt - 1 part.
2. Ground black pepper - 1/3 part.
3. Sugar - 1/2 part.
4. Bay leaf (chopped) - 1/2 part.

This mixture will be something like a dry marinade, giving the fish a special spicy flavor and aroma. Sprinkle the fillets laid out on a baking sheet with salt or a salt mixture.

As for the greens, they use dill, the twigs of which are placed on top - after the fish is salted. So, in general terms, salting trout at home is done - the recipe may vary.

An interesting tip is to use vodka as the last ingredient. A small amount of vodka (20-30g) is sprinkled on 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, it will be ready to eat in the evening. And good luck in your endeavor like salting trout at home, the recipe for which we just discussed.

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If you know how to salt trout at home, your homemade delicacy will be no different from industrially produced one. It is advisable to buy a chilled carcass for salting and already make fillets from it yourself.

Knowing how to salt trout, you can cook a delicacy at home without artificial additives.

Ingredients

Trout 1 kg Salt 3 tbsp Granulated sugar 1 tbsp Black peppercorns 10 piece (s) Bay leaf 3 pieces)

• Servings:6
• Time for preparing:24 minutes

How to salt trout: a classic recipe

You need to salt the fish in a glass or plastic container. Metal molds are not suitable for this purpose; as a result of metal oxidation upon contact with brine, the fish will get an unpleasant aftertaste.

Preparation:

1. Butcher the fish, separate the fillets.
2. Sprinkle spices on the bottom of the mold, put the trout skin side down.
3. Sprinkle the leftover spices over the fillet and cover with the second part. The skin should be on top.
4. The trout should sit in the brine for at least 24 hours.

Before serving, cut the fillet into portions and sprinkle with lemon juice, you can sprinkle it with fresh dill.

How to deliciously salt trout: a quick recipe

Fish salted according to this recipe can be tasted after 2 hours.

Ingredients:

• trout (fillet) - 500 g;
• water - 500 ml;
• salt - 2 tbsp;
• granulated sugar - 2 tbsp.

Preparation:

1. Cut the finished fillet into portions.
2. Pour water into a saucepan and boil, dissolve spices in it. This will be the pickle.
3. Let it cool and pour over the prepared trout.

Leave the fish tray on the kitchen table. It will be ready in 2 hours.

"Honey" trout

This is an unusual and long-lasting recipe for salting trout. But the taste of the resulting fish is worth a long wait.

Ingredients:

• trout (fillet) - 1 kg;
• salt - 3 tbsp;
• honey - 1 tbsp.

Preparation:

1. Remove the skin from the fish fillets and pat dry on a paper towel.
2. Mix salt and liquid honey. With the resulting mass, thoroughly process the fish on both sides, gently rubbing it in.
3. Roll the trout into a roll and place in a plastic container. Close it with a lid and refrigerate for 24 hours.
4. Then take out the tray, unfold the fishloaf and roll it up again, but on the other side. Put the tray in the refrigerator again for a day. The procedure will need to be repeated again.

The "honey" trout will be fully cooked on the fourth day.

For salting, sea salt with large crystals is best suited. It will not "draw out" juices from the fish and the trout will turn out tender and juicy. By the way, it is impossible to oversalt the trout. She will take as much salt as she needs, not more. To make the appetizer elastic and tender, it is advisable to use chilled fish, after freezing, the structure of the meat may become loose and watery.

Trout is an unusual delicacy on the festive table, especially when salted. It can be used as an appetizer before the main course. Such a red fish requires a special approach to cooking. Therefore, it is important to consider the tips and tricks in this article in order to achieve delicious taste!

How to salt trout - carcass selection

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

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

You can salt fish from frozen fillets. Here are just the taste qualities with this cooking option are significantly inferior.

How to salt trout - preparing the carcass

Butchering the carcass involves a simple process, but some peculiarities must be taken into account.

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

• Use cheesecloth to remove mucus from the inside of the fish.

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

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

• Do the same with the tail. If desired, you can cut a few steaks from the tail of the carcass. At this point, remove the belly and fins.

• Cut the remainder in half along the ridge. Remove bones from meat.

• Now prepare small pieces for pickling.

How to dry salt trout

The dry salting option does not involve the use of liquid. It is the simplest and fastest. In this way, large pieces of fish are salted.

Prepare separately for 1 kg. meat:

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

Recipe:

• Mix the salt, sugar and spices separately.
• Rub the salt and sugar lightly over the meat. However, do not apply the mixture to the skin.

Council. Try not to press hard on the pulp, as it is very tender, you can damage it.

• Sprinkle spices on top. Don't rub!

• Place pieces of trout in a dry dish. At the bottom, place the fillets, skin side down, and the next row, skin side up. Do not arrange the fish in more than two layers.

• Set the oppression, leave the pieces to salt at room temperature for a couple of hours.
• Then remove the weight and cover with the lid. Transfer the fish to the refrigerator. Depending on the thickness of the pieces, trout is salted on average for 3-4 days. Replace layers every 12 hours.
• Serve salted trout, cut into portions. Additionally, you can lay them out on a platter.

How to salt trout in a marinade

The traditional way of salting trout is using brine.

For 1 kg. take meat:

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

• Boil water, add salt. When it is completely dissolved, toss in the spices and immediately remove from the stove.
• Place the sliced \u200b\u200bfish fillets in layers in a container or container. Pour the chilled marinade over the meat completely. Be sure to install oppression and immediately put it in a cool place.
• For a lightly salted taste, it is enough to salt the trout for about a day. For a richer flavor, leave it in the brine for longer.

To get a rich taste in salted fish, it is important to consider some of the features of its preparation.

• Use only coarse salt. It will gradually saturate the meat, which will allow you to achieve an even salting. She also does not draw juice from meat, so a delicate taste will turn out.
• For quick salting, cut the meat into small pieces. This will shorten the cooking time.
• For a more subtle flavor in salted trout, use only salt and sugar.
• If you purchased frozen fish fillets, then defrost them at room temperature before salting.
• Use only glass or enamel containers for cooking. The brine can react with metal utensils and cause the meat to taste bad.

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

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

One of the invariable attributes of the festive table is salted trout or salmon. If you don't feel like spending a lot of money buying a delicacy, try salting the product at home. A minimum of ingredients and time at the kitchen table is required, and the taste of the resulting fish will delight you and your guests.

How to salt trout at home

You can salt trout in different ways. However, they all involve the same technology. First, the fish must be cut. If fillet is required, remove the bones. The next step will be the production of brine or dry pickling mixture. The fish will need to be placed in a container and poured or covered with seasonings. The salting of the trout will end by sending the container under pressure to the refrigerator, so that the product is well salted and saturated with the aroma of spices.

How much to salt trout at home

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

• Lightly salted fish carcass will need to be salted in marinade or spices for a short time. This salting is considered a quick way to get a delicacy. Several hours are allotted for the preparation of lightly salted dishes. The taste of such fish is tender.
• Fans of a more piquant product will love the 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.

Trout salting recipe at home

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

How to salt trout with salt and sugar at home

• Cooking time: 1-2 days.
• Servings Per Container: 8 Persons.
• Calorie content: 198 kcal.
• Purpose: for dinner / festive table.

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

• granulated sugar - 1 tbsp. l .;
• trout (fillet) - 1000 g;
• bay leaf - 3 pcs.;
• sea \u200b\u200bsalt - 3 tbsp. l .;
• lemon juice;
• spices for fish;
• black peppercorns - 5 pcs.

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

Salted trout at home

• Cooking time: 7 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 186 kcal.
• Purpose: dinner / party table.
• Cuisine: Scandinavian, Russian.
• Complexity of preparation: easy.

Low-salt red fish will appeal to those who prefer to preserve the taste of the product as much as possible. The most delicate fillet is suitable for a holiday and for a family dinner. Lemon juice will help set off the flavor of the dish. It will take very little time to salt such a delicacy. After waiting a few hours, you will get a delicious and tender fish fillet.

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

Learn how to salt trout caviar at home.

How to salt rainbow trout

• Cooking time: 1 day.
• Servings Per Container: 4-5 Persons.
• Calorie content: 198 kcal.
• Purpose: for dinner / party.
• Cuisine: Russian, Scandinavian.
• Complexity of preparation: easy.

The iridescent look of the red fish is more suitable for salting it than others. Experts recommend choosing sea trout, not river trout for spicy salting, since 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 with pieces of other food for the holiday.

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

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

How to salt whole trout

• Cooking time: 1-3 days.
• Servings Per Container: 6-7 Persons.
• Calorie content: 198 kcal.
• Purpose: for a festive table / dinner.
• Cuisine: Scandinavian.
• Complexity of preparation: easy.

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

1. To quickly salt the fish at home, open the bellies of the trout, remove the entrails, caviar or milk. The head, fins and tail do not need to be cut off. Rinse the cut carcass thoroughly, wipe with paper towels.
2. The second step is to know how to prepare the brine to salt the product. To do this, mix salt and sugar, squeeze out the juice of 1 lemon, add olive oil. Black pepper in the mixture will add a spice to the taste.
3. Place the fish in a suitable sized enamel or plastic dish. Cover the carcass with the pickling mixture, cover with a plate. Oppression should be placed on top.
4. The process of how to salt trout entirely at home should be finished by placing the entire structure in the refrigerator. The bottom shelf is best for this.
5. Leave the fish cold until tender. This takes from 1 to 3 days. The time to complete the step-by-step recipe depends on the size of the fish.

Salted trout in brine

• Cooking time: 3 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content: 224 kcal.
• Purpose: festive table.
• Cuisine: Russian.
• Complexity of preparation: easy.

The method of “wet-salting” salmon makes the product juicy, soft and spicy. The hostess will need to make a minimum of effort. The brine is easily prepared based on vegetable fat, vinegar and a variety of spices. By adding lemon juice, you add a little sourness. In 2 hours you will get delicious spiced salted trout in oil in a quick 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.;
• lean oil - 2 tbsp. l .;
• onion - 1 head.

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

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, before salting it, hold the fish under hot water.
• When choosing which fish to pickle, stop with chilled. It will not need to be defrosted, unlike fresh frozen. Taste, firmness 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 a delicacy correctly? It is better to keep the finished fish in a jar or container in the refrigerator. Leaving food in a warm place is a quick way to spoil it. -