Salted trout pieces. How to pickle trout at home. To cook trout this way you will need

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

Ingredients

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

Preparation

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

Ingredients

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.

Preparation

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

Ingredients

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

Preparation

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

Ingredients

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

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

Ingredients

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

Preparation

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.

Ingredients

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

Preparation

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

Ingredients

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.

Dry salting of trout

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.

Preparation

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.

Daily salting

Ingredients

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.

Trout ready in 10 hours

This is one of the quick options for cooking trout.

Ingredients

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

Preparation

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.

Salted trout at home, step-by-step recipe with photos

Lightly salted trout can become not just a decoration for the holiday table, but also a key dish in the appetizer menu. This snack has gained popularity all over the world not only because of its amazing taste, but also due to its ability to go well with any type of strong drink, perfectly highlighting the subtle notes of each of them. Today we will talk about...

Technology for salting trout (or any other red fish) at home extremely simple. There are three main stages in preparing lightly salted fish.

1.Preparation of ingredients

Salting begins with preparing the ingredients. Pour coarse or coarse salt into a small container made of any material at the rate of 2 tablespoons per kilogram of fish carcass. Add granulated sugar to the same bowl. The ratio of salt and sugar should be 2:1 (2 parts salt and one part sugar).

If desired, the pickling mixture is made aromatic with the help of ground black pepper, bay leaf and other favorite dried spices. Regular practice of salting trout will soon allow you to choose the ideal composition of the spicy mixture for you. When first trying to prepare a lightly salted miracle, it is important don't overdo it with herbs– they can overshadow the taste of the fish.

2. Fish cutting

To facilitate the process of cutting trout, a large and very sharp knife. On a cutting board, the head, tail and fins are cut off from the whole carcass one by one. These parts can be stored in the freezer for later preparation of fish soup or fish broth.

The most beautiful fish cuts are obtained from large pieces of carcass. Their preparation begins with separating the fillets from the bones. For this purpose, an incision is made on the back of the fish, leaving the place of the fin a little to the side and, as it were, “opening up” a piece of the carcass. To leave a minimum of meat on the backbone and ribs, the knife blade should fit as tightly as possible to the bones. Next, turning the fillet with the skin on one side, we gradually remove it from the bones. We subject the second half of the carcass to a similar procedure - by turning the spine and ribs upward, we release clean meat on the skin, ready for salting.

A fish skeleton is not worth it underestimate– it will not decorate a holiday table, but when salted it can become a tasty and colorful snack for a glass of beer in a friendly male company.

3. Salting trout

Salting trout domme is in many ways similar to preparation of salted lard. Pieces of fillet are placed in a container, skin side down, and sprinkled with a brine mixture with spices. When choosing dishes, you should not opt for metal utensils - the saline solution may react with its walls. It is better to give preference to a glass jar, food-grade plastic mold or ceramic bowl.

Not only is the salting technique similar to lard, but also the amazing quality of all representatives of red fish to take in exactly as much salt as necessary. Like lard, trout cannot be over-salted, which means you don’t have to worry about spoiling an expensive product when marinating it for the first time.

Cooking trout involves dry salting method– under the influence of salt, the meat will release enough juice, which will become the basis for the marinade. To do this, the container with fish must be tightly closed with a lid and placed in a cool, dark place. Usually this place becomes a refrigerator, although in winter a balcony is quite suitable.

A day later the fish is ready. This does not mean that all of it needs to be taken out of the brine and immediately consumed. On the contrary, when salted, it can be stored in the refrigerator for quite a long time and delight household members with its appearance on the table.

- This is a favorite treat for many people. It is served as a snack 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. The fish can be made to the degree of salinity that you prefer. In addition, you can add herbs to the brine or dry pickling mixture or add spices according to your own preferences.

Traditional way of salting

Red fish is a product that is consumed lightly salted. It is used for the festive table. Lately, people have been choosing to do their own pickling.

The classic method is to use a dry salt shaker mixture. It consists of sugar and salt taken in equal proportions. At the same time, it is almost impossible to over-salt the fish. The meat absorbs the volume it needs.

In addition to salt and sugar, you can use bay leaf and pepper for the classic recipe. For cooking, a medium-sized carcass is selected. She should have smooth, 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 defrosted in the refrigerator. It is gutted before cooking. The head is left.

The fish is evenly sprinkled with the salt mixture. Most often, 2 tablespoons of granulated sugar and 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 imparts an unpleasant taste to the meat.

Speaking about how tasty it is at home, everyone determines the ideal proportions for themselves. This requires 2-3 saltings.

Quick salting method

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

First you need to cut the fish. To quickly salt it, the fillet is separated from the skin and cut into medium-sized pieces. After this, it is placed in a container where salting is carried out.

To prepare the brine, add 3 tablespoons of salt to half a liter of water. This solution is poured into the fillet and placed under pressure. After 1-2 hours, the liquid is drained and new brine is poured. It consists of a glass of water and a spoon of vinegar. The trout is kept in it for 5 minutes.

Finally, 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 can be served.

Traditional pickling 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 marinade. To prepare it you need rock salt, sugar and water. It is best to choose coarse salt.

The fish is filleted, you can leave large pieces. After this, the marinade is prepared. For a liter of boiled water, use 2 tablespoons of salt and granulated sugar. They are mixed until the dry ingredients are completely dissolved. Bay leaf and 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 occurs in 20 hours.

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Red salted fish in any form is a welcome treat for both everyday and holiday tables. is not difficult, especially since there are several ways to prepare it. Fish perfectly saturates and contains useful vitamins and substances. Trout has tender and tasty meat. If you buy a finished product in a store, you can get overfrozen, undersalted or, on the contrary, oversalted fish.

We take a knife of medium size and sharp. You can use culinary scissors to cut off the fins. I wash fresh fish, cut off the fins, and clean them. To clean the scales faster, briefly hold the carcass under hot water. Then cut off the head and tail. You can cut off the belly, it is very fatty and use it, for example, for the first dish - fish soup. We cut the fish along the ridge, remove the ribs and spine. As a result, we get two pieces of trout. We use an enamel bowl or plastic container as a vessel for salting trout. We do not use metal utensils, as the fillet may acquire an unpleasant metallic taste.

To prepare the pickling mixture, take salt and preferably coarse or No. 1 grind (this information is on the pack). This salt, compared to fine salt, absorbs excess moisture well, therefore, allowing the fish to pickle in its own juice. Mix salt and sugar in a ratio of 3 parts salt and 1 part sugar. It should be taken into account that for 1 kg of fish take about 4 tablespoons of the mixture.

There is an opinion that supposedly the fish “takes” as much salt as it needs. But it’s better not to overdo it with salt. As additional natural flavorings for red fish, we take 3-4 bay leaves, 5-6 black peppercorns or spices for cooking fish.

Pour the mixture into the bottom of a deep bowl, place a piece of trout skin side down on top, and sprinkle the pickling mixture on top. Next, sprinkle with lemon juice, add bay leaves and spices. On top we place the second piece of fish, the flesh of which is sprinkled with the mixture, skin side up, and pour it on top of the fillet. Next, cover the fish with oppression and leave in a warm place for 2 hours. As oppression, we take a three or two liter jar filled with water.

After the allotted time, remove the oppression, close the container with a lid or plate and put it in the refrigerator. Salting fish lasts 1-2 days, depending on the thickness of the trout fillet. During the brining process, a brine is formed that does not need to be drained. But as soon as the fish is salted, drain the salt, remove the remaining salting mixture, and wipe the fish with a napkin. Appetizing and healthy trout is ready to eat!

Another way to salt trout at home is faster. The fish takes 24 hours to prepare. For 1 kg of trout we take 2 tbsp. rock salt, 1 tbsp. sugar, lemon juice and spices. We wash the fish carcass, clean it from the entrails, and wipe it dry with a napkin. Next, cut the trout into portions and rub the mixture thoroughly inside and out. Sprinkle the pieces with lemon, put them in a deep bowl, and place them under pressure. In a day, the delicious trout is ready!

If you catch river trout, you can salt it. After all, everyone knows how delicious it is to eat a sandwich made from fresh white bread and a piece of red fish. It will be especially delicious to pickle fresh, just caught fish.

Before salting, first of all, gut the trout, removing all the insides and films. Rinse well, then separate the head and make an incision along the back to the ridge. It is best to do this with a special fillet knife.

Once the cut is made, carefully separate the meat from the bones. You don’t have to remove the scales and skin from the fish; it won’t hurt us in the future, but on the contrary, it will help maintain its shape when salting.

Prepared fillets should be rinsed in cold water and blotted with paper towels to remove excess liquid. After this, mix one tablespoon of salt and sugar per 1 kg in a container. product weight.

After this, coat the fish thoroughly on all sides and place in a container. To salt, cover the fish with a lid and leave at room temperature for a day. During this time, the fish will be salted and give up all the excess moisture.

After a day has passed, the salted fish should be put in the refrigerator for another day. After which, the trout fillet is removed from the cup where it was salted. You can put it in a container or bag and store it in the refrigerator.

It is best to cut the fish with a well-sharpened knife, separating thin pieces of meat from the skin. If salted fish has been in the refrigerator for a long time, then for preservation it can be placed in the freezer, where it can be stored for a long time.

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