Red fish contains a large amount of valuable polyunsaturated acids, beneficial micro and macro elements. It has a pleasant taste and relatively low in calories. One of the best breeds of salmon fish is trout. Many dishes that include this product are recognized as delicacies. For the festive table, they often cut lightly salted trout, used for salads and sandwiches. In the store it is expensive, but not always happy with excellent taste, and sometimes it turns out to be even with a smell. If the hostess knows how to pickle trout, such disappointments do not threaten her. Chances to buy a quality carcass of red fish are much more than to get a good salted fillet, and salmon homemade salmon will cost much less than ready-made.
Cooking Features
Salting trout at home may seem like a daunting task only to an inexperienced cook. With minimal culinary skills, even the beginning hostess will be able to cook the salted red fish. The knowledge of a few moments will help her in the best way.
- Acquire trout in the form of an intact carcass for salting. This fish is the cheapest. As a bonus, the chef can get a fair amount of red caviar.
- Fresh or chilled trout are more suitable for pickling than frozen. If you have purchased a more affordable frozen product, it should be allowed to thaw out under natural conditions, without a sharp temperature drop.
- You can add some trout, steaks or fillet carcass. It is necessary to cut fish even for salting with a carcass. It is difficult to do it only for the first time, the necessary skills are developed quickly. The belly of the carcass is ripped out, the entrails are removed. This should be done carefully: there may be caviar inside. Then the fish must be washed. If you use the mosquito net, the result will be better. Then, with the help of gauze, a film is removed from the belly of the fish, a blood clot is removed with a spoon, after which it remains to cut off the head and tail - from them you can cook a delicious fish soup. Prepared carcass can be cut into fillets or steaks. The skin at this stage is not removed - salted trout along with it.
- For salting fish, they use sea salt or regular coarse cooked meal: it does not draw juice from the fish, due to which the trout remains juicy.
- When salting a trout, salt must be supplemented with sugar or honey, only then the fish will have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, lemon.
- The rate of pickling depends on the selected recipe and the size of the pieces. For salting the carcass usually takes 2-3 days. Fillets and steaks are usually salted per day.
Fish should be stored in the refrigerator, preferably in brine - then it will not spoil longer. Another option is to wrap the trout in paper or cloth, as such it can be located both in the main chamber of the refrigerator and in the freezer. In the refrigerator medium-salted trout preserves the shelf life for 10 days, light-salted can be stored for only 6 days. In the freezer the fish will not spoil for at least a month.
The classic recipe for salting trout
Composition:
- trout (milled) - 1 kg;
- salt - 60 g;
- sugar - 20 g;
- black pepper peas - 10 pcs .;
- bay leaf - 2 pcs.
Method of preparation:
- Prepare the trout by washing it out, gutting it if necessary, cutting it into fillets and cutting it into portions.
- Mix salt and sugar.
- Place the spoon of this mixture on the bottom of the tank in which you will salt the fish. It is important that it is not metal, otherwise salty trout will have an unpleasant taste of iron.
- Place 5 peas and bay leaves on the bottom of the tank.
- Place half of the trout backwards in the bottom of the tank.
- Sprinkle with two tablespoons of the cinnamon mixture.
- Place the remaining pieces on top, this time with the backs facing up. Sprinkle with the remaining mixture of salt and sugar, put the remaining pepper and bay leaf.
- Cover the container with a lid and store in a cool place.
The trout salted according to this recipe will be ready for use in a day. Before serving, it is recommended to cut it into thin slices and sprinkle with lemon juice. It is not acceptable to water the trout when serving with the table, as it is quite fatty in itself.
How to pickle a trout carcass
Composition:
- trout carcass - 1 kg;
- sugar - 40 g;
- salt - 60 g;
- black pepper peas - 15 pcs .;
- bay leaf - 4 pcs.
Method of preparation:
- Prepare a trout carcass by washing it well and drying it with a kitchen towel.
- Crumble two bay leaves, mix with salt, sugar, pepper.
- On all sides, rub the fish with the prepared curing mixture.
- Place the remaining bay leaves in the belly of the trout.
- Wrap the carcass in thick paper or cloth. Put in a form or other container. Clean in a cool place for 2 days.
After 2 days, the trout will be ready to eat. Store the product in the refrigerator no more than a week. If you understand that during this time you will not be able to eat all the fish, put a part of it in the freezer.
How to pickle trout in brine
Composition:
- trout (fillet or steaks) - 1 kg;
- water - 1 l;
- salt - 0, 35 kg;
- spices - to taste.
Method of preparation:
- Prepare the trout fillet or steaks by cutting the fish into chunks of a width not exceeding 5 cm.
- Boil water, add salt to it. Boil, stirring, until the salt is completely dissolved.
- Add spices, cook for another minute. Remove from heat.
- Wait until the brine has cooled to room temperature.
- Fold the trout pieces in a glass mold or plastic container.
- Fill the fish with brine, set the load on top.
Trout fillet will be ready for use after 24 hours, steaks - after 36 hours. If lightly salted trout do not suit you, you can extend the time of salting for a day. Stand all this time a container of fish should be in the refrigerator.
Quick trout salting
Composition:
- trout fillet - 0.5 kg;
- water - 0, 5 l;
- salt - 40 g;
- sugar - 40 g.
Method of preparation:
- Boil water, dissolve salt and sugar in it.
- Cut the trout fillet into slices no more than 5 mm thick.
- Pour the fish with the cooled brine, after 2 hours drain the brine, put the fish on a dish, sprinkle with lemon juice and serve to the table.
If you use hot pickle, you can cut the fish fillet into 2–3 cm thick slices. There will also be fish 2 hours after salting.
Salting trout with honey
Composition:
- skinless trout fillet - 1 kg;
- honey - 20 ml;
- sugar - 60 ml.
Method of preparation:
- Divide the trout into fillets; use a wide knife to remove the fillets from the skin. The knife should be kept almost flat and move it tightly against the skin.
- Mix the honey with salt and pound. Before this, melt the sweet product to a liquid state is not necessary: when rubbed with salt, it will still acquire the desired consistency.
- Brush the fish fillet on both sides with a mixture of honey and salt.
- Roll up the fillet roll and place in a container. Cover it with a lid and put it in the fridge for a day.
- A day later, turn the fillet around, roll it into a roll with the other side, return it to the pickle and put it in the refrigerator again.
- Repeat the procedure on the second and third day.
After four days, the trout can be cut into slices and sample taken.
Salting trout with vodka
Composition:
- trout fillet - 1 kg;
- sugar - 30 g;
- salt - 40 g;
- vodka - 30 ml.
Method of preparation:
- Trout cut into fillets, cut it into portions.
- Mix sugar with salt, sprinkle the trout with this mixture, rub it.
- Fold the trout in a container, in which you will pickle it, with the backs down.
- Vodka the fish.
- Close the container and put it in the fridge.
The minimum time for salting red fish in this recipe is 12 hours, but you can leave it in brine and for a day. Guests will be pleasantly surprised by the slightly unusual taste of trout cooked according to the recipe.
Pickled trout with dill
Composition:
- trout fillet - 0.5 kg;
- salt - 40 g;
- sugar - 40 g;
- fresh dill - 50 g.
Method of preparation:
- Dill wash, shake off the water, put on a napkin so that it absorbs excess moisture. Sprig of dill divided into three approximately equal parts.
- Mix salt and sugar.
- Mill the trout, leaving the skin. Cutting the fillet into pieces is not necessary.
- Rub the fish on all sides with a mixture of salt and sugar.
- At the bottom of the tank, in which you will pickle the trout, put one part of the dill.
- Place one layer of fish on the dill (back down).
- Place the second part of the dill on top, cover with the remaining layer of trout. This time the fish is skinned up.
- Cover the fish with the remaining sprigs of dill.
- Cover the container, leave for 6-8 hours at room temperature, then refrigerate and continue to salt the product for 24-48 hours, depending on how salty fish you want to cook.
Trout salted with dill is tender and fragrant.
If you want to treat your friends and households with salted trout, it is not necessary to buy it in finished form. Salt it can be at home. This process is not too complicated, and it is not long to wait for the result: from 2 hours to 4 days, depending on which recipe is chosen.
