Have you ever noticed that salted fish in stores costs twice as much as frozen fish? Then why overpay if you can cook your favorite delicacy yourself and be sure of its freshness? In this article, we will look at all the stages of cooking gourmet red trout - the favorite of anglers and a delicious representative of the entire salmon family.

How to cook salted trout at home?

The first stage is the selection of fish for salting. Quality standards are easy to remember: red gills, clear eyes, and a “non-fishy” smell are sure indicators that fish is fresh. If you buy a frozen product, you should make sure that the fish has not been re-frozen: the absence of brown spots and damage on the skin of the fish confirms its good quality.

After the purchase, the selected fish must be cut, therefore, before salting, wash the trout, clean it, separate the fins and wipe it dry. Now it's time to cut the fillet: walk with a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones.

Now let's figure out how to store salted trout. Of course, fish of its own salting does not contain preservatives and therefore spoils much faster than the factory version, therefore, we recommend eating the fish immediately after salting. True, trout prepared in this way can be covered with paper or cellophane: such a shelter partially protects against oxidation, and the fish can be stored for 5-7 days. Pouring or pickling in vegetable oil will help prolong the life of your favorite product longer.

Trout, salted in brine

Perhaps, salted trout in brine is much easier to cook than in all the recipes described below. And what is not a good reason to use this method of pickling?

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• water - 1 l.

Preparation

Dissolve salt and sugar in hot water, wait for the brine to cool, but do not waste time: cut the fillet into palm-width slices (as small as possible) and remove the bones. We put the fish in the brine, if the trout floats up, press it with a saucer, and leave it under the lid in the refrigerator for a day.

The degree of salting is determined at the rate of 4 tbsp. tablespoons of salt per 1 kg of fish.

Salted rainbow trout

The recipe for dry salted trout will help you to feel the classic taste of salted fish. It will take longer to cook such fish, but after trying you will definitely not regret the time spent.

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• bay leaf - 3-4 pcs.;
• lemon juice - 2-3 tbsp. spoons.

Preparation

Put one trout fillet on a pillow of a mixture of salt and sugar, skin side down, then sprinkle more salting mixture on the fillet itself, put the bay leaf there and pour the lemon juice. We proceed with the second half of the fillet in the same way. As a result, we get an alternation of layers of fish and salt. We leave the trout for 1-2 days in a closed container in the refrigerator. The salting process lasts depending on the size of the fish. At the end, we drain the released juice, clean the fish with a napkin, but do not rinse it (!), Cut it and eat it with pleasure.

Oil is the most reliable protector against oxygen, and, consequently, against product spoilage. Therefore, if you are going to stock up on salted fish for future use, and not for a feast, then choose salted in oil.

Ingredients:

Preparation

Peel the fillet separated from the bones from the skin and cut into slices. We put them in an enamel or glass dish, sprinkle with salt and pour in oil. We put the bellies on top without oil dressing, since they themselves are quite fatty. Salting is 1 hour at room temperature, and then another 12 hours in the refrigerator. Enjoy your meal!

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 of the dish: 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 of the dish: 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 of the dish: 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. -

There are many good ways to salt your trout at home. In this case, the fish turns out to be much tastier and cheaper than the purchased one. This homemade salty product is perfect for preparing any cold snack.

Classic recipe

Ingredients:

• trout - 1 kilo;
• granulated sugar - 1.5 dessert spoons;
• coarse salt - 3.5 dessert spoons;
• black peppercorns - 10 pcs.;
• lavrushka - 3 leaves.

Preparation:

1. Cut the fish carcass, removing the tail and head, fins. Cut the fish into 2 equal pieces. Gently pull out the bones and ridge.
2. Crumble dry lavrushka. Mix with remaining dry ingredients. Pre-grind the pepper in a mortar on your own.
3. Sprinkle the bottom of the salting container with a part of the resulting mixture.
4. Line the first trout portion with the skin facing down. Sprinkle with the spice mixture, cover with the second half of the fish and cover with the rest of the mixture.
5. Close the container with a lid and put it in the dark and cool for a day.

The fish prepared according to the classic recipe must be stored in paper, after having dried it from the brine with disposable towels. Sprinkle with freshly squeezed lemon juice before serving.

The fastest way to pickle

Ingredients:

• clean trout fillet - half a kilo;
• drinking water - half a liter;
• coarse salt - 2.5 dessert spoons;
• granulated sugar - 2.5 dessert spoons.

Preparation:

1. Cut the fish pulp into medium pieces.
2. To boil water. Add all bulk ingredients. Stir the mixture until the sugar and salt are completely dissolved.
3. Pour fish slices with a hot solution and leave for 2 hours directly on the table.

After the specified period, the ready-made salty snack can already be tried.

Whole salted fish

Ingredients:

• fresh trout carcass - 2 pcs. (medium size);
• coarse salt - 5 dessert spoons;
• sugar - 3 dessert spoons;
• peppercorns - 15 pcs.;
• dry laurel leaves - 4 pcs.

Preparation:

1. Thoroughly clean the carcasses, getting rid of the fins, tail and head. Rinse well, paying particular attention to the inside.
2. Mix all dry ingredients in a small container. Leave the peppercorns intact. Crumble the lavrushka with your hands (2 sheets).
3. Grate the trout carcasses with the resulting dry composition on all sides, and put the remaining lavrushka leaves into the belly of the fish.
4. At the very end, wrap the carcasses in thick paper and put them in a cold place.
5. Leave for 2 days. Cut the finished trout into pieces and remove the bones in the process.

Is a favorite food of 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.

Home-made food has a special aroma and delicate taste. The fish can be made to the degree of salinity that you prefer. In addition, you can put herbs or spices in the brine or dry pickling mixture according to your preferences.

The traditional way of salting

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

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

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

The fish can be chilled or frozen. In the latter case, it must be thawed in the refrigerator. Before cooking it is gutted. The head is left.

The fish is evenly sprinkled with a 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 the meat an unpleasant taste.

Talking about delicious at home, everyone determines the ideal proportions for themselves. This requires 2-3 salting.

The quick way to pickle

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 leaves, 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 medium-sized pieces. After that, it is placed in a bowl where salting is performed.

To prepare brine, add 3 tablespoons of salt to half a liter of water. Fillet is poured with this solution and put under oppression. 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. The trout is kept in it for 5 minutes.

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

Traditional pickling in marinade

Despite the fact that most people prefer the dry method, there are other options for how to deliciously salt trout at home. You can use a marinade. To prepare it, you need rock salt, sugar and water. It is best to choose large salt.

The fish is cut into fillets, you can leave large pieces. 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 leaves, allspice are added to the marinade. The marinade is brought to a boil. It is cooled to room temperature and the fish is poured. The readiness comes in 20 hours.

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

• Salmon.
• Pink salmon.
• Chum.
• Red salmon.
• Trout.
• Coho salmon.

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

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

Salting fish trout at home delicious!

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

Next, we take your favorite spices, bay leaves and allspice in peas. We determine their quantity by taste. Spices should not overshadow the taste of the fish itself. By practicing salting fish often, you will be able to find the optimal proportions of the ingredients used in the mixture.

Let's start cutting trout. If the fish is whole, then we separate the head and tail from it. You don't need to throw these parts away, they are perfect for rich fish soup or fish soup. For now, let them go to the freezer of the refrigerator.

Next, cut off the fins. The fish carcass is cut into the largest possible pieces. Larger pieces are best suited for making nice fillet slices. And we will remove the skin from the fish by placing the pieces on a cutting board.

So, we come to the stage of preparing fish fillets. This requires a large and very sharp knife. Cut a piece of fish slightly away from the fin on the back of the fish. Thus, the fish should, as it were, "swing open". The cutting takes place in such a way that with a knife it is necessary to feel the radial bones. The goal of all this is to get the maximum amount of boneless fillets. As if we "turn away" the meat on the skin, reaching the spine. Thus, we reach the incision on the abdomen.

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

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

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

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

Put the first piece of fish skin down. Sprinkle the piece of fish liberally with the salting mixture. On top of it, put a few bay leaves and peppercorns. Next, put the next piece of fish or "blank for beer". In this way, we proceed further, alternating pieces of fish with spices.

After laying all the fish, close the container with a lid. We put the container in a cool, dark place. You can put it either in the refrigerator or on the balcony, provided that the temperature is no more than 10 degrees.

Before cutting the fish into slices, let the brine drain off the piece, remove excess spices. To prevent the fish from lying in the brine on the dish, blot each slice with a napkin.

Sprinkle the sliced \u200b\u200bfish with lemon juice a little, decorate the dish with fish slices, several lemon slices, sprinkled with fresh, finely chopped herbs, for example, parsley, cilantro or dill. So we got acquainted with how to salt trout at home. That's all! Enjoy your meal!