Delicious recipe for pickling trout. Lightly salted trout at home recipe with photos

In the legendary nineties, when the domestic economy was at its peak, I happened to receive a recipe for how to salt trout at home. It must be said that I still practice the method of cutting and salting fish at home, despite the full store shelves, but most of all I like to cook trout.

Firstly, red fish is the easiest to fillet, and secondly, I just love this taste, and the savings for the family budget, as they say, are obvious. But the biggest advantage of home-salting was and remains the absence of preservatives and dyes in cooked fish.

How to pickle trout at home

Fish cutting board; sharp knife; tablespoon and teaspoon; paper towels; glass bowl with a tight-fitting lid.

Ingredients

How to choose the right ingredients

If we start from the point of view of pure economy, then it is more profitable to buy whole ungutted fish, with head and entrails, and fillet it yourself. Here you have a first course - a fatty, rich fish soup, and a quick-cooking appetizer - just within 24 hours.

For pickling, you can take it as chilled, and frozen fish, but fresh is better.
The trout flesh should have a soft pink (salmon) color, without yellowness or excessive redness.
Coarse rock salt is suitable for salting. You can also use sea salt, but not fine sea salt.
The fish container should be either glass or made of high-quality food-grade plastic, but not metal.

Step-by-step process for preparing trout fillet and salting

There is nothing complicated about cutting, filleting and salting red fish. But for a recipe on how to salt trout at home, it is very important to maintain the proportion of sugar and salt.

Making fillet

Did you know? The fish heads, spine, and fins make a magnificent fish soup. So don't throw away offal!

Salting trout

Video recipe

I suggest watching a story about making fillets and then salting them yourself. Watch the video - how to salt trout at home, and make sure that there is nothing complicated in this process.

If you are lucky and the fish you bought turns out to be a female, then it will have some caviar in its belly, which can also be salted. Take an interest and use the recipe to prepare a delicacy for your family.

Salted trout recipe

Active cooking time: 10 min.
Total cooking time: day.
Number of servings: 950 g
Calorie content per 100 g: 209 kcal.
Kitchen equipment and utensils: bowl with high sides, knife, tablespoon.

Ingredients

Step-by-step preparation of salted fish

If you don’t have time to mess around at the kitchen table, it’s better to take ready-made red fish fillets, since it’s quite possible to pickle trout deliciously at home.

Important! Before laying in layers, the back side of each piece of fish must be generously covered with a sugar-salt mixture.

Video recipe

Based on the general principles of salting red fish yourself, ask yourself at home. This technically simple recipe can become the family secret of a successful housewife.

How and with what to serve salted trout

Home-salted trout fillet is served on sandwiches. It is also used for filling snack tartlets, or made with red fish fillet in canapés. They also cut it into thin small slices, garnish with lemon slices and serve as an appetizer.

Basic truths

The calorie content of river trout is much lower than sea.
Although it is believed that “oversalting” is not dangerous for red fish - it absorbs as much salt as it needs, it is better to adhere to the recipe recommendations for proportions.
All red fish - trout, pink salmon, sockeye salmon, salmon, coho salmon or chum salmon - can be salted according to one recipe.
Frozen fish is defrosted gradually, on the bottom shelf of the refrigerator, and not in the kitchen, where the temperature is almost always higher than room temperature.

If we have already started talking about homemade pickles, we cannot ignore the topic in our own kitchen. And since there are many salting recipes, check out our method. Maybe our option will be exactly what you were looking for.

In addition to recipes for cooking pork, you can find a bunch of useful things on this culinary site.

Recommendations from experts, and not only pork, at home, so that it turns out tender and tasty.
Although it is not a crisis, prices for semi-finished products differ significantly from the finished product. Therefore, you may be wondering how to pickle herring so that it turns out tastier than in the store.
Another interesting recipe, and whether fish salted in this way can be used for smoking in the future.
Finally, the simplest recipe for those who like to fish. We will tell you only for the laziest, without making much effort.

If you liked my recipes, leave a comment at the bottom of the article. I would also be very grateful if you share your secrets of preparing fish and fish products for your family in your own kitchen.

There is a preparation for this healthy, tasty and beautiful fish.

Classic salting method

Ingredients:

Fresh fillet – 1 kg;
Granulated sugar – 3 tbsp. l.;
Salt – 3 tbsp. l.;
Bay leaf – 4 pcs;
Black pepper – 8 pcs.

For salting, experienced chefs advise choosing high-quality fish, best chilled. They purchase a whole carcass and butcher it themselves. If you can’t buy a chilled product, defrost it in the refrigerator. Re-frozen fish is easily identified by brown spots on the carcass.

The fins, tail and head are cut off from the red fish carcass. If desired, you can also cut off the belly, as it is quite fatty. From these parts you can prepare a delicious fish soup.
The prepared fish is cut along the ridge with a very sharp knife, the spine and rib bones are removed.
Pour a little salting mixture into the bottom of the vessel, and then place the steak so that the skin is at the bottom. Sprinkle with the mixture, add pepper and laurel leaves. Then add the second steak, also sprinkling it with seasonings.
Cover the bowl with a lid, press down with a weight and keep it indoors for a couple of hours.
Then the load is removed, and the fish is hidden in the refrigerator for 48 hours.

After the allotted time, the lightly salted trout is ready. The mixture should be cleaned off and dried thoroughly. Serve the appetizer cut into slices and sprinkle with lemon juice.

How to pickle whole

You can salt trout whole at home. Pieces are then cut off from the prepared delicacy as needed, for example, for the arrival of guests or simply for breakfast sandwiches.

The salting recipe provides the following ingredients for salting one fish:

Coarse salt – 4 tbsp. l.;
Sugar – 2 tbsp. l.;
Peppercorns – 15 pcs.;
Allspice – 8 pcs.;
Bay leaves - several pieces.

The carcass should be cleaned and cut according to all the rules. There is no need to peel the skin or pick out the bones.
The prepared fish is thoroughly coated with a sweet and salty mixture, not forgetting the gills and abdomen.
The bay leaf and pepper are hidden in the peritoneum.
The trout is then wrapped in parchment and placed in a cool place.
Salting trout at home continues for two days. Salted fish does not spoil in the refrigerator for a week. If the fish needs to be stored longer, it is placed in the freezer. After defrosting, the taste, aroma and benefits are not lost.

Recipe for pickling in brine

Not every housewife knows how to salt trout deliciously at home in brine. This technology is considered an industrial method, but it can be used for home use.

Ingredients:

Fish fillet – 1 kg;
Boiled water – 1 liter;
Sea salt – 350 g;
Sugar – 1 tbsp. l.;
Peppercorns – 10 pcs.;
Bay leaf – 3 pcs.

The head, tail, and fins of the red fish are removed, divided into two halves, and all the bones are taken out.
Then make a brine: add salt to boiling water and wait until it is completely dissolved.
Then you need to add sugar and spices, remove from the stove and wait until the liquid cools.
A small amount of coarse salt is poured into the bottom of the vessel, the fillet, previously rubbed with salt, is laid out and filled with brine.
The container must be closed with a lid, a weight placed and hidden in the refrigerator.

Salting trout will take from one to three days. It depends on what degree of salting you want the fish to be.

Quick salting method

If you need to get salted fish on the same day, you can use the express salting method, in which the fish can be served to the table within two hours. To do this you need to take:

Trout – 1 kg;
Salt – 3 tbsp. spoons;
Water – 750 ml;
Vinegar essence – 1 tbsp. spoon;
Pepper and bay leaf - several pieces each;
Vegetable oil – 3 tbsp. spoons.

The carcass must be carefully cut, removing the skin and bones, and cut into portions.
The fish is placed in a container of suitable size. A brine is prepared from water and salt and poured over the fillet.
The preparation should be left for two hours at room temperature.
To quickly salt trout, the required amount of essence is dissolved in 200 ml of water and poured over the fish removed from salt water.
After five minutes, remove the fish, pour oil, add bay leaf and pepper, and mix. After 15 minutes, the lightly salted “delicacy” is ready to be served.

Salting trout with honey

Many experienced housewives know how to salt trout at home. But few people know the unusual ways of obtaining the delicacy. This method includes salmon cooked with honey.

Per kilogram take three tablespoons of salt and a tablespoon of any honey.

The carcass is freed from bones and skin, turning into fillet. A mixture of salt and honey is applied to the resulting pieces, rubbing it in.
Then the fillet should be wrapped in a roll, placed in a suitable container and placed in the refrigerator for a day.
After the allotted time, the rolls need to be wrapped with the reverse side and sent out again to reach condition.
After two days, the procedure is repeated.
Then you can take a sample from the fish. The delicacy acquires an unusual taste that will appeal not only to family members, but also to guests.

Salting secrets

In order to salt trout at home, certain knowledge and skills are required. To make the dish tasty, you need to follow the rules for choosing and preparing the product.

For salting, river trout is preferable. It is the one that is distinguished by its rich taste, elastic consistency and has the fattest meat.
It is preferable to buy a whole carcass and then cut it yourself. When buying fillets, you need to give preference to a pale pink product.
It is recommended to take dishes made of glass, enamel or plastic. Metal bowls will not work as they will give the finished product a metallic taste.
Those who are interested in how to salt trout correctly should know that it is best to use coarse sea salt for this process. It prevents juice from leaking out of the fish. In principle, stone is suitable, but not iodized.

Salted fresh trout is considered one of the most popular dishes. It can be seen on almost any holiday table. Of course, you can buy it on the market, but there is absolutely no guarantee that it will be successful in taste and presentation. As a rule, either frozen, lightly salted or too salted fish is purchased. In this regard, many housewives prefer to salt trout themselves according to proven recipes.

In the process of salting any fish, including trout, it is advisable to follow some rules:

For cooking, use only fresh fish. In extreme cases, it will go frozen.
Sea trout is more suitable for salting. It has fattier and brighter-colored meat, and is also much more elastic. River trout is not so fatty and is more suitable for dietary dishes.
The salting process involves the use of enamel or plastic utensils. Under no circumstances should you use metal.
The proportions must be strictly observed, otherwise the salted fish will not have an exquisite taste.

Option number 1: classic

To salt trout you will need:

fresh trout - 1 kg;
salt - 3 level tablespoons;
sugar - 1 level tablespoon;
black allspice - 8-9 peas;
bay leaf - 2-3 leaves.

Salting technology:

The fish is cut. The head, tail and fins are cut off from it, and the insides are also disposed of. After this, the carcass is divided along the back into 2 parts, after which the bones are removed.
A small layer of seasonings is poured onto the bottom of the pickling container.
The cut trout fillet is placed on the bottom of the dish, skin side down, after which the fish meat is sprinkled with seasonings.
The second half of the fillet is placed on top of this half and sprinkled with prepared spices, as in the first case.
The container is closed with a lid and placed in a cool place, for example, in the refrigerator.
After one day, the fish fillets are removed from the brine and dried with a paper towel.

The sea trout prepared in this way is divided into random pieces. The pieces are laid out on a plate. Finally, the fish can be sprinkled with lemon juice.

Option #2: fast

To quickly salt trout you will need:

1 kg of fresh trout;
2 or 3 tablespoons salt;
6 or 8 pcs black allspice peas;
3 pcs bay leaves;
one tablespoon of vinegar;
150 ml sunflower or olive oil;
one onion bulb.

Salting technique:

The fish is cut, after which the skin is removed. This must be done very carefully so as not to damage the meat.
The fish meat is cut into arbitrary pieces and placed in a prepared container.
In another container, brine is prepared for pouring. To do this, take 0.5 liters of water and add salt. It is advisable to mix the composition thoroughly.
The same mixture is poured over the fish that was placed in the container before. The fish is covered and a weight is placed on top. Regular room temperature is suitable for cooking. The fish should remain in this state for 2 hours.
After 2 hours, the brine is drained and the fish is filled with another brine. To do this, take a glass of water and stir a spoonful of vinegar in it. Fish can be in this composition within 5 minutes.
Finally, you need to cut the onion into rings, add pepper, bay leaf and sunflower or olive oil. Pieces of fish are carefully mixed in this brine mixture and left for 20 minutes. After this period, the trout is served to the table.

Option number 3: Scandinavian

For the Scandinavian version of salting trout, you need to prepare:

half a kilo of trout;
100-120 grams of dill;
3 tablespoons salt;
3 tablespoons of sugar.

Cooking method:

The trout is cut, washed well and dried. After this, it is divided along the ridge and all bones are removed.
Salt is mixed with sugar. This mixture is rubbed onto fish fillets.
1/3 of the prepared dill is laid out on a plate.
Place one piece of fillet skin side down on top of the dill.
Another part of the dill is placed on top of the fillet, then the rest of the fillet.
The fish is covered and left at home temperature for 8 hours.
After this, the trout meat is moved to the refrigerator for 48 hours.
Before serving, remove excess dill and sugar-salt mixture. And finally, the fish is cut into slices convenient for serving.

Option number 4: with honey

To salt trout with honey you will need the following ingredients:

trout meat, separated from skin – 1 kg;
one tablespoon of honey;
three tablespoons of salt.

Technological process of preparation:

The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
Honey and salt are mixed together.
The mixture prepared in this way is applied to the fish fillet and rubbed into the meat.
The fillet parts are rolled into rolls and placed in a container (glass jar).
The glass jar is covered with a lid and placed in the refrigerator for one day.
After a day, the rolls are turned over and placed in the refrigerator again for 24 hours.
After this period, the fish is removed and the turning operation is repeated. The fish is placed in the refrigerator for the third time for a day. Only after three days the fish is ready to serve; just wash off the brine and cut the fish into pieces.

Option No. 5: with vodka

To prepare salted trout with vodka you need:

cook 1 kg of fresh trout;
stock up on 2 tbsp. spoons of salt;
take 4 teaspoons of sugar;
prepare 30 ml of vodka.

How to pickle trout with vodka:

The fish is cut so that there are two identical fillets. They are thoroughly washed and dried. There should be no bones in the fillets.
Salt and sugar are mixed.
The trout fillet is coated in this mixture, placed in a container and filled with vodka.
The dish is closed and the fish is placed in a cold place for 12 hours. After this period, the fish is ready to eat.

Option number 6: salting bellies

Trout is not a cheap fish, so not everyone can afford such a pleasure. But buying a belly and salting it is affordable for anyone. Belly bellies prepared according to this recipe will be an excellent addition to beer, and they can also be added to some salad.

To get this product you need:

purchase 400 g of trout bellies;
prepare two tablespoons of salt;
prepare one tablespoon of sugar;
buy allspice.

How to pickle?

The bellies should be thoroughly washed and soaked in water for half an hour.
The water is drained and the abdomen is again washed thoroughly,
Salt, sugar and pepper are combined together and the bellies are coated in this dry mixture.
All ingredients are placed in a glass container, 1 glass of water is added there, after which the bellies are placed in the refrigerator for a couple of days.

Option No. 7: Salting trout steaks

For this preparation you will need:

2 trout steaks;
1 liter of water (approximately);
4 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
1 tbsp. spoon of vinegar;
spices to taste.

Preparation:

First you need to prepare the brine. To do this, take a pan, pour water into it, add salt, sugar and spices and put it on the fire. The water is brought to a boil and the mixture is simmered for several minutes.
Vinegar is added to the solution.
After this, the fire is turned off, the brine cools, after which it needs to be filtered.
Trout steaks are prepared, washed and dried, after which they are placed in a container.
The steaks are filled with brine, covered with a lid and placed in the refrigerator for a couple of days.

For those who prefer a lightly salted product, fish meat can be eaten after just one day. When salting, you should remember that it is not recommended to salt fish for more than 4 days, since the taste of trout deteriorates.

To do this you will need the following ingredients:

fresh rainbow trout – 1 kg;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
coriander;
5-6 peas of black allspice;
2 bay leaves;
gauze.

Salting technology:

The head, tail and fins are cut off from the trout.
The entrails are removed.
The carcass is rubbed with a mixture of salt, sugar and pepper, and a bay leaf is placed inside.
One spoon of salt is poured onto a piece of gauze and trout is placed on top.
The fish carcass is tightly wrapped in gauze and wrapped in a paper towel.
In order for the fish to be ready for consumption, it must be kept for three days.

During the dry salting process, the gauze is changed twice a day, and the fish carcass is turned over to the other side.

Quick trout recipes

Not everyone can wait for the product to be ready within a few days. For this category of people, there are quick recipes designed for a maximum of one day. At the same time, the taste of trout is not lost, and salting methods have a number of advantages.

For daily salting of trout, the following components are needed:

1 kg fresh sea trout;
2 tbsp. spoons of salt;
1 tablespoon sugar;
lemon juice – 1 teaspoon;
spices to taste.

Preparation:

The fish is prepared, cut, washed and dried with a paper towel.
The fish carcass is cut into acceptable pieces and coated in a mixture of salt, sugar and spices.
After this, add lemon juice and place in any suitable container.
The fish must be kept under load for one day.

This is one of the quick options for cooking trout. For salting you will need:

fresh trout – 1 kg;
rock salt – 3 teaspoons;
Sunflower oil – 100 ml.

Cooking option:

Fillet is prepared from the fish carcass. To do this, the fish is cut according to all the rules.
The fillets are washed and dried well.
The fish meat is cut into small pieces.
After this, the slices are placed in a container, salt is added to them and the whole thing is thoroughly mixed.
Sunflower oil is poured into the container and everything is mixed well again.
The fish is placed in a cold place for 10 hours (you can put it in the refrigerator).
After 10 hours, the fish is ready to eat.

Regardless of the recipe chosen, special attention should be paid to serving trout to the table. As a rule, it is served with lemon slices and sprinkled with herbs on top. Along with these simple methods of presentation, there are also the most complex and interesting options.

Alternatively, roses can be formed from pieces of trout using the following technology. To do this, the fish should be cut into thin but long pieces. From the first slice you need to form a bud. After this, a rose is formed, slice by slice. In the process of laying the pieces, the edges are slightly bent, during which unfolded rose petals are formed. Once the flower has formed, the edges should be secured with a toothpick. Having formed 5-6 roses on one dish, you get a gourmet dish if you add green leaves to it, in the form of a salad.

To treat your family to delicious lightly salted trout, you don’t have to buy a ready-made product in the store. Moreover, the quality of most of the fish offered leaves only much to be desired. Unscrupulous manufacturers (alas, we also have such) may hide under beautiful packaging a product containing all kinds of dyes, flavor enhancers, preservatives that are not at all beneficial for our health.

Therefore, it is better to roll up your sleeves and cook lightly salted trout yourself. This fish turns out many times better than its store-bought counterpart, and it would not be a shame to serve it even on a holiday table.

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

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

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

When purchasing, be sure to pay attention to the quality of the trout. A fresh, not stale product emits a specific but pleasant light fishy smell, and when you press it with your finger, no traces are left on the skin. The meat should be elastic and fit snugly to the bones and skin.

Homemade lightly salted trout, the recipe for which I offer, must be stored in the refrigerator. However, its shelf life is short, because it does not contain preservatives. Therefore, it is better to calculate the required amount of trout in advance so as not to over-salt and prevent the product from going to waste. Although, it seems to me, such a delicious dish will not stay in the refrigerator.

Ingredients:

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

How to cook lightly salted trout at home

Clean the trout using a fish scaler.

Tip: in order for the fish to clean well, you need to rinse it with hot water before cleaning.

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

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

Separate the tail and head from the trout.

Using a sharp knife, make a cut along the spine and remove half of the fish from the spine.

Cut off the belly portion of the fish.

Cut off the top fin.

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

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

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

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

Prepare the pickling mixture. Take salt at the rate of 2 tablespoons per 1 kilogram of prepared trout fillet. And take 2 times less granulated sugar than salt. Since the weight of the trout fillet that I planned to salt was almost 1 kilogram (minus a few grams, but this is not so important), I took 2 tablespoons of salt and added 5 peas of allspice to them.

Add a tablespoon of sugar to the mixture.

Add ground coriander to the mixture.

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

Then I thought that it would be better to chop the sweet peas too, so that they release their aroma. And so she took it out of the prepared pickling mixture and, just like a clove, placed it in a mortar. You can do this in advance - just before adding the pepper to the pickling mixture.

Grind allspice in a mortar.

Return the already chopped pepper to the pickling mixture.

Stir the pickling mixture.

Here is our recipe for lightly salted trout, which has reached the very technology of salting.

Prepare glass, plastic or porcelain dishes (most importantly, not metal). Sprinkle the mixture onto the bottom of the prepared dish.

Cut the trout fillet into two large pieces so that they fit into the pickling cup.

Place one piece in the bottom of the cup, skin side down.

Sprinkle the pickling mixture on top of the piece.

Sprinkle the skin side of the second piece with the mixture.

Many restaurant dishes are too expensive, but you don’t want to give them up. One of my favorite dishes is sushi. An excellent Japanese dish, but sometimes you begin to be tormented by doubts about the quality of the fish. It is clear that few people like raw fish, therefore, it is often replaced with lightly salted fish. Lightly salted trout is ideal for sushi, and we will look at how to prepare it below.

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing bad will happen from frozen fish, but such fish will be tougher and drier.

As always, we start by cleaning the fish. Clean it of scales, cut off the tail, head and fins.

Using a sharp knife, make a deep cut along the back, along the fin and divide the fish into two parts.

Remove the backbone, fins and large bones.

Make a mixture for brining trout. Mix salt, sugar, pepper, cloves and coriander in a separate container.

For 1 kg of trout you will need (approximately):

2 tbsp. l. salt;
1 tbsp. l. Sahara;
A pinch of pepper, coriander, or other spices to your taste.

Find a container for salting trout. It is better not to use a metal one; use a plastic vessel or deep glass bowl for salting.

Rub the salting mixture onto the fish carcass on both sides. Pour the same mixture into the bottom of the vessel and place the trout, sprinkling the layers with salt at the same time.

To make the trout salt faster, you need to press it firmly. Place a flat plate or wooden board on top of the fish and place a weight on it.

Place the container with trout in the refrigerator, on the lowest shelf, for 24 hours.

In a day, the lightly salted trout will be ready, and it can be used for sushi and regular sandwiches.

Shake off excess salt from the fish carcass, dry it with a paper towel and you are ready to taste. You should absolutely not wash fish.

Use glass jars to store salted trout. Cut lightly salted trout into large pieces, place it in jars and fill with brine.

Of course, home-cooked lightly salted trout cannot be stored for a long time, but it will definitely last for a month.

Watch the video on how to salt trout with your own hands: