How to salt trout at home - 8 step-by-step recipes

Red fish is a delicacy, the appearance of which on the table kindles a frantic appetite among guests. It is most in demand in a salty form, since it is considered the best snack to alcoholic beverages. Let's look at how to salt trout at home tasty and fast.

Buying red fish is not difficult, because it is sold everywhere. But high prices paired with low quality incline people to independently prepare a culinary masterpiece.

There are dozens of salted trout technologies, but not every recipes author draws readers' attention to the fact that the red fish ambassador provides for a special approach. I will reveal the secret of salting trout and sharing popular recipes.

Calorie salted trout

Salted trout has a rich and fragrant aroma, delicate taste with a unique finish. It enriches the body with useful substances and energizes. She also falls into the category of low-calorie foods.

Therefore, the regular use of canapes, sandwiches, toasts and salads with this fish is not in danger.

Salting rules and tips

To cook a delicacy, you need high-quality fish. I recommend buying chilled trout in its entirety and disassembling it yourself. If you prefer fillets, opt for a pink steak. Do not buy fillet yellow or bright red.

Sometimes it is not possible to get chilled trout. In this case, the frozen version is suitable. To defrost a product, keep it in the refrigerator on the bottom shelf for several hours.

To trout well salted and retain a refined taste, follow the elementary rules of salting.

• According to experienced chefs, river trout is better for salting. It is characterized by fatty meat, rich color, elastic texture and rich taste.
• For salting, it is better to use chilled fish. If you plan to salt frozen trout, make sure that it does not freeze again. Brown spots on the carcass testify to this. Defrost on the bottom shelf of the refrigerator, not in water or microwave.
• It is better to salt trout in a glass, enameled or plastic container. Metal dishes are not suitable. The result of the reaction of the brine with the metal is a “metallic” taste in the finished delicacy.
• It is believed that it is impossible to salt fresh trout, as it absorbs salt as much as necessary. I recommend adhering to the proportions indicated in the recipes. So the result will not disappoint.
• For salting, sea salt of medium or coarse grinding is used. It does not draw juice, which has a positive effect on taste. If there is no sea salt, stone, but not iodized, is suitable.

Thanks to these simple tips, prepare a delicacy at home that will give a worthy rebuff to the counterpart purchased in the store. And remember, independent salting of trout, like salmon - confidence in quality, safety, new and unforgettable impressions in one package.

The fastest and most delicious recipe

Trout is a wonderful fish. Some housewives bake it, others use it to make fish soup, and still others salt it. I will consider the technology of the fastest and most delicious salting, which will delight you with an incredible result.

• Trout - 1 pc.
• Sugar - 1.5 tablespoons.
• Salt - 2 tablespoons.
• Peppercorns, laurel.

1. First clean the fish, remove the fins and tail. Cut the carcass into two halves and remove large bones.
2. Combine salt and sugar in a small bowl. Grate both pieces with the resulting mixture.
3. Put the prepared treat in a suitable container, add a few peas of pepper and a couple of leaves of laurel, cover with a plate. Place a can of water on top.
4. It remains to send red fish to the refrigerator. A day later, get a salted tasty product.

Thanks to the quick recipe, cook excellent salted trout at home, which is good as an independent dish. It is also ideal for making delicious sandwiches.

Classic recipe

The classic way of cooking involves the use of simple products. Despite this, a delicious delicacy is obtained, which is served on the table independently, added to salads, snacks and some first courses. This recipe is also suitable for salting herring.

• Trout - 1 kg.
• Coarse sea salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Allspice - 5 pcs.
• Laurel - 2 leaves.

1. Pour chilled fish over water and remove fins with kitchen scissors. With a sharp knife, cut the tail and head, remove the abdomen. I advise you to use this part of the carcass for cooking fish soup. Cut the fish along the ridge, remove the ribs and spine. Get two steaks.
2. Make a salting mixture by mixing salt with sugar. Put the fillet on a board and pat it dry with a paper towel. Cover the bottom of the bowl with a layer of salting mixture and lay one filet with the skin down. Put pepper and laurel on top, lay out the second piece with the skin up.
3. Cover the fish with a plate, place a load on top and set aside for 2 hours. After that, remove the load, and trout, having covered, put in the refrigerator for 48 hours. After time, remove, drain the brine, remove the remains of the pickling mixture, and rub the fillet with a paper towel. The delicacy is ready.

Remember, the classic recipe is based on using equal amounts of salt and sugar. Classic salted trout matches perfectly with bread and fresh vegetables. It is served to the table, previously cut into cubes or plates.

How to pickle whole trout whole

In nature, there are many products that combine great benefits for the body and incredible taste. Among them is salted trout. Based on the step-by-step recipe below, prepare a delicious delicacy in its entirety.

• Trout - 2 pcs.
• Salt - 4 tablespoons.
• Sugar - 2 tablespoons.
• Allspice - 12 pcs.
• Laurel - 4 leaves.
• Peppercorns - 20 pcs.

1. Clean, cut, remove fins, head and tail. After this, carefully pour over the formation with water, paying special attention to the inside.
2. Combine salt and sugar in a small bowl. Grate each fish from the outside and inside with the resulting composition. Put bay leaf and pepper in your belly.
3. At the end of the spicy procedure, wrap the trout in kitchen paper and refrigerate. After 48 hours, the dish is ready.

Lightly salted trout is incredibly tasty. I recommend making sandwiches or using as a filling for pancakes. The duration of storage in the refrigerator is one week. To increase the shelf life, send salted fish to the freezer. It will not affect the taste.

Salmon Rainbow Trout Fillet

Experienced chefs recommend using sea trout for spicy salting, which is fatter, has an elastic structure and bright color. Rainbow trout fully complies with these requirements, although it lives in ordinary water bodies. There is a beautiful and tender salted fish much more pleasant. How to cook it at home?

• Rainbow trout fillet - 500 g.
• Sugar - 150 g.
• Salt - 200 g.
• Ground pepper
• Dill - 1 bunch

1. From salt, sugar, pepper and chopped dill, make a mixture. Pour the resulting composition into a deep bowl, lay the fillet on top with the skin down. Sprinkle the steak on top with the cooked mixture.
2. Wrap the prepared pieces of rainbow trout with cling film, fold them into a separate container and press down with a load. After a day, the fish is ready for tasting.

If you knew how delicious rainbow trout cooked according to this recipe. This is the merit of spices and herbs. It is problematic to describe the taste of gastronomic qualities. I advise you to try. I also recommend the salmon salting recipe. He is excellent.

How to salt trout in brine

The technology for preparing salted trout in brine, which will be discussed below, refers to industrial methods, since it is focused on the processing of a large amount of raw material in brine. This does not mean that it can not be used at home. The recipe is suitable for any red fish.

• Trout fillet - 1 kg.
• Water - 1 liter.
• Sea salt - 350 g.
• Sugar - 1 teaspoon.
• Laurel, peppercorns, favorite spices.

1. Cook the brine. Pour water into a saucepan, put on a stove and bring to a boil. Salt gradually in boiling liquid. Stop when the salt stops dissolving. Add sugar and spices to the brine, set aside to cool.
2. At the bottom of a glass or plastic dish, put coarse salt, put the filet of fish grated with salt on top with skin down. If there is a lot of fish, make the second layer so that the pulp touches the pulp. Pour in brine.
3. Top with a circle or plate, put the load. Make sure the fish is completely submerged in brine. After that, send the delicacy to the refrigerator.
4. In a day, get a salted product, and in three, salted trout.

Store fish in brine. If the trout is excessively salty, soak it. To do this, fill the steak with chilled boiled water and leave for two hours. Then remove and wipe dry.

River trout in a rag

Continuing the topic of conversation, I will consider the technology of dry salting of red fish in a rag. I was told by a man who worked for many years in production. Do not worry, the recipe is basic and ideal for home use.

• Trout - 500 g
• Coarse salt - 3 tablespoons.
• Sugar - 1.5 tablespoons.
• Ground pepper.

1. Put a dry cloth on the table, sprinkle with a mixture of salt, sugar and pepper on top. From above lay out a piece of trout sprinkled with mixture with the skin down.
2. On top, lay the second steak with the flesh down. Wrap the fish tightly in a cloth and refrigerate it on the bottom shelf. After 3 days, the dish is ready to eat.

If you didn’t eat the fish right away, wrap it in cooking paper and send it to the freezer. Since there is practically no liquid in the trout, storage in the freezer does not affect the taste.

Delicious Trout Belly

When salting, culinary specialists usually cut off the abdominal part and use it to make fish soup, not realizing that this part of the carcass contains many useful substances that are destroyed by high temperature. I recommend salt trout abdomen. This is both tasty and beneficial properties are preserved better.

• Trout abdomen - 500 g.
• Sea salt - 2 tablespoons.
• Sugar - 1 teaspoon.
• Ground pepper - 0.5 teaspoon.
• Allspice - 5 peas.
• Laurel - 1 leaf.

1. Trout abdomen do not need to be washed. Using a sharp knife, carefully separate the flesh from the skin. The procedure is optional, but facilitates the process of eating the finished dish.
2. Place the pulp in an enameled, glass or propylene container, add sugar, salt, spices and mix. Make sure that the abdomen is tight, cover with a plate and place a load on top. A can of water will do.
3. To save moisture, cover the container with foil or foil. Then refrigerate for 12 hours. After time, find a large amount of juice in the container. Do not pour out. In it, the abdomen is stored longer. The dish is ready.

Sprinkle the salted product with water to remove excess salt and spices, pat it dry with a napkin, slice diagonally and serve. Trout abdomen go well with pancakes or brown bread. I serve with potatoes.

How to salt trout caviar

People have been using red caviar for food for a long time. Over many years of acquaintance with this delicacy, many ways have been created to prepare salted trout caviar at home, which turns out to be incredibly tasty. This is a great way to protect yourself and your family from the fakes that overwhelm the market.

It is customary to salt trout caviar in a glass dish, since it is hygienic, does not react with food and does not absorb odors. The salting procedure is simple, but in order to obtain high-quality caviar that has retained its nutritional and taste qualities, I recommend steadily following the recipe. In this case, cook the delicacy correctly.

• Trout caviar.
• Sea salt - 60 g.
• Sugar - 30 g.
• Water - 1 liter.

1. First, rinse the caviar using a special strainer. If not, remove the hymen manually. Use slightly warmed water to speed up the process. After that, put the caviar in a colander and rinse with cool water.
2. For salting caviar, make a pickle. Dissolve salt and sugar in water. Warm the resulting composition lightly and dip the caviar into it for about 15 minutes. If you need a higher degree of salinity, hold it for longer. I advise you to be guided by taste preferences and periodically try the product.
3. Discard the salted caviar in a colander, place in a glass jar, close the lid and put in the refrigerator for 3 hours to cool. Then proceed to the tasting.

The trout caviar prepared according to this recipe is incredibly tasty. It makes wonderful sandwiches and croutons, which are appropriate both on the ordinary and on the festive table. I use it to decorate salads and appetizers.

Watch the video: How to make Sorrel sauce step by step served with trout filet (November 2024).