Delicious salted trout on the table. How to pickle red trout caviar. Salt trout entirely or slices

Trout is a delicacy fish of the salmon family, rich in vitamins, minerals, polyunsaturated fatty (Omega-3, Omega-6) and amino acids, useful for human health. Its meat contains sodium, molybdenum, calcium, iron, phosphorus, magnesium, selenium, as well as vitamins A, D, E and B. In addition, this fish is low-calorie, contains only about 88 kcal / 100 g, which allows it to be used Dietary nutrition. It is appreciated in all the cuisines of the world, as it has excellent taste characteristics. Its delicate meat has a delicate cucumber smell and impeccable taste. And it does not matter which processing the trout is exposed to. It is unusually tasty and grilled, and boiled, baked, and, of course, salty. Especially delicious is the fish cooked by own hands. In this article we will share a few excellent recipes and talk about how to quickly salivate trout, and most importantly - how to do it to get delicious. And also we will gladly reveal the secret to salting red caviar.

Salted trout. How to choose a good fish in the store?

To prepare a good snack for a festive table of red fish, you need to get or buy fresh trout. Without a doubt, if you catch the fish yourself, its quality will be on top. But in the supermarket you can stumble upon a stale specimen. Therefore, to buy a good carcass, you need to know what features (color, appearance, smell) trout should pay attention first. Of course, when choosing a fish, be sure to investigate its gills: they should not be brown or gray. When buying steaks, pay attention to the color of the meat. If it has a solid bright red color, it is not worth taking this fish. Remember, trout meat should have veins of light color. And, of course, the fish should not give off an unpleasant smell. In general, in large supermarkets you can pick up a quality fish of the salmon family, from which after salting you will get an excellent snack.

Cooking trout at home

If you bought a trout or caught it on a fishing trip, and it turned out to be caviar, you were lucky. Red caviar is useful because it contains vitamins E, A, D, minerals iron, phosphorus, potassium, as well as iodine and polyunsaturated fatty acids. Let's look at how to pickle the red trout caviar itself. It is in a salty form that this valuable product impresses with its gorgeous taste qualities. To make the caviar delicious, it is important to observe the technology of its preparation. First, let's define the necessary tools. You will need a knife, a plastic tweezers, a fine strainer (or gauze bag), a noisy, a pan, jars and a grate (for rubbing). Also, you should prepare salt (1 kg per 1 kg of caviar), olive oil (can be replaced with corn) and water.

How to pickle red trout caviar : a step-by-step description

To start a good caviar in an undamaged shell, you just need to rinse it in cold tap water. Then you need to remove the jagged film in which the eggs are located. You can carefully cut the shell on one side and turn it out. Now you can start rubbing: for this we will use a grate. Gently put the ripped jastik on it, so that the eggs are at the bottom. Begin wiping with very gentle movements, trying to reduce the force of pressure to a minimum. Important: cells in the lattice should be three times larger than the eggs themselves, otherwise you can spoil this delicacy. You should also remove the Lopant. It is convenient to do this with tweezers. Voila, clean eggs were in a bowl!

We process caviar at home. We cook delicacy with our own hands

Now we will deal with the brine: pour 3 liters of water into the pan and put the container on the fire. Before boiling, add 1 kg of salt and wait until the solution boils. Remove the pan from the fire and allow the liquid to cool. After the preparation of the brine, we place the caviar in it and note the time. Usually 10-20 minutes are enough for salting out. After the required time, the eggs are taken out of solution and thrown back onto a plastic colander, allowing excess liquid to flow down. Spread a clean towel on the table and lay out on it eggs for 2 hours for drying. After this, the eggs are carefully placed in a glass container and greased with olive oil. This operation can be done by hand. Sterilized glass jars are used to store the product. Ready caviar is laid out in containers and covered with oiled paper. Banks are closed with lids and placed in a cool place - cellar or refrigerator. That's all, the delicacy is ready!

Recipe for whole trout carcass preparation

Having learned to salt the caviar on your own, you will not experience any special difficulties in the preparation of slightly salted fish melting in the mouth. There are many ways to handle trout, we will consider the most popular of them. First, let's talk about how to pickle the trout entirely. You will need to buy fresh, not broken trout. First we'll deal with the carcass processing. Remove the head, tail and fins. We make an incision on the abdomen and pull out the insides. Wash the carcass in cold water. If the fish is too large, you can make an incision along the ridge and divide it into two parts.

Tasty salted trout at home

After cleaning and eviscerating the fish, we will prepare the mixture for salting. Take the grinding salt, sugar and spices, the ones you love. For example, it can be sweet pepper, pea, mustard, bay leaf, coriander. You can also use any greens. However, salted trout turns out insanely delicious and without the addition of spices and fragrant herbs. For one kilogram of fish you need about 3 tbsp. L. Mixture. Usually, salt and sugar are taken in the proportions of 2 to 1. To prepare the carcass of trout, you need to build oppression. So, how delicious to pickle the trout: mix the salt and sugar, add any spices at will. We rub the carcass with the resulting mixture and place the fish in enameled dishes. Do not forget to put oppression on top. Now leave the trout at room temperature for several hours. After 3-4 hours, you should clean the fish of excess salt (not washing) and place it in the refrigerator for a day.

How to pickle salmon or trout in large pieces?

According to this recipe the fish is cooked for two days. But the expectation is worth it: it turns out delicious, moderately salty and fragrant. We buy a good rainbow trout, wash it, process it and remove all excess parts (tail, fins, head), which are perfect for rich soup. The carcass is wiped dry with a napkin. An incision is made along the ridge, and the fish is divided into two parts. The spine and bones are removed. If desired, the meat is cut into large pieces. How to pickle rainbow trout correctly, we will tell further. Make a mixture of salt, sugar, ground pepper, tarragon and peppercorn. 1 kg of trout takes 3-4 st. L. Salt. Do not be afraid to make the fish too salty, it is believed that it will "take" the salt as much as necessary.

The recipe for cooking red fish with lemon, tarragon and fragrant herbs

At the bottom of the enameled container, pour a little of the mixture. We lay a fish on it in one layer, skinned down. On the flesh of trout squeezed out a few drops of lemon juice. Also put on it a few laurel leaves and finely chopped fragrant herbs: dill, parsley or basil. We lay out the remaining pieces of trout from above, but with the skin up. Then we savor the snack with the remaining mixture of salt, sugar and spices. That's all, now you know how to pickle fresh trout. Prepare the fish after two days, after which it must be pulled out of the pan and wiped with a napkin. You can store this snack in a dark cool place. Serve trout, sliced thin slices. Decorate the dish with wedges of lemon and chopped greens: cilantro, parsley or dill. Bon Appetit!

Quick salting trout (small pieces) in marinade

Red fish can be cooked deliciously in a marinade. It is salted out literally in eight hours. Trout is tender, juicy and tasty according to this recipe. So, let's look at how quickly to pickle trout. For 1 kg of fish you will need these ingredients:

• Vegetable oil 100 ml;
• Salt 2 tbsp. L .;
• Sugar 1 tsp;
• Black peppercorns;
• Bay leaf;
• onion.

Prepare a pickle: take sugar, salt and vegetable oil and mix them. We will also add the onions cut by rings, several leaves of laurel and 3-4 peas of black pepper. We will remove the head, tail and fins from the trout, and remove the insides. Wash the carcass and cut it into small pieces.
Then put the fish in a container with a brine and mix well. After that we'll spread the snack on clean glass containers and send it to the refrigerator. After eight hours you will get an excellent slightly salted fish, amazingly tender and fragrant. Now you know how to pickle trout quickly. This recipe can also be used to make chum or pink salmon.

Another recipe for the fastest ambassador of red fish

If you want to shorten the cooking time for trout, take on this wonderful recipe. You need to take:

• Red fish;
• Salt 3 tbsp. L .;
• Pepper with peas 6 pcs .;
• Bay leaf 3 pcs .;
• Vinegar 1 tbsp. L .;
• Vegetable oil 50 ml;
• Onions 1 pc.

First we will deal with the processing of fish, cut off the unnecessary parts, cut it and separate the skin. Then cut the resulting fillets into small slices, which will be transferred to a container intended for pickling. Now prepare the brine: pour 500 ml of water into a container, add salt and stir. We will pour the resulting solution into a container with fish, cover the fillet with a plate and set oppression from above. Leave the trout for two hours at room temperature. Now shift the pieces of trout into another container and fill it with a mixture of water and vinegar. Let the fish lie in vinegar for about five minutes. In the meantime, we clean and cut the onions rings, add vegetable oil, bay leaf, pepper to it. We take out the slices of fish from the vinegar and transfer it into a bowl. Gently mix. It remains to wait 20 minutes, and the delicious fish will be ready!

Method of dry salting of red fish

The method of dry salting makes it possible to prepare a fast and easy, with minimal time, red fish, for example rainbow trout. Salt it can be using salt, granulated sugar, coriander seeds, black peppercorns and bay leaf. It is also necessary to prepare a cut of cotton fabric. First, treat the carcass: cut the fins, head and tail. Remove the insides. You do not need to cut the fish. Rub the whole carcass on all sides with a mixture of sugar, salt and spices. Inside the fish put a few laurel leaves. On a cloth, pour a tablespoon of salt. Put the fish on it one side. Tightly wrap the carcass in cloth. Top the fish with paper towels. That's all, in three days salted trout will be ready for use. Important: the napkins should be changed twice a day, in the morning and in the evening, and the fish should be periodically turned from one side to the other.

Recipe for gourmets: slightly salted trout with honey

And finally, we will share with you the technology of cooking amazingly delicious slightly salted trout with honey. It is believed that this ingredient gives the red fish a special spicy taste. For the preparation of trout, you will need sea salt (3 tbsp.), As well as honey (1 tbsp.). Cut fish, cut fins, tail and head. We remove the insides, the spine, the bones and the skin. In a separate bowl, mix honey and salt. We rub the trout with the resulting mixture and roll it into a roll. We remove the snack in a glass container, cover it with a lid and put it in the refrigerator for a day. After a day, take out the fish and put it in the other side in the brine. We leave to be salted for another day. Again we roll the roll with the other side. On the fourth day merge the brine and serve the fish to the table. Bon Appetit!

We serve salted trout to the table

Cutting from red fish can decorate any festive table. Usually served salted trout, sprinkled with herbs and decorated with slices of lemon. And we suggest you make the design of this snack original and interesting. How? We form slices of trout in beautiful roses. Make such delicious "flowers" easily. To do this, cut the fillets into long strips 2 cm wide. Now take one and start folding it, forming a bud. After most of the way, bend the edge of the pulp, so that you have developed petals. Continue to fold the fish strip to the end, then fix the edge of the toothpick. Make six such roses and place them on a cushion of salad leaves. Such a beautiful supply of red fish will please and surprise your guests. Be sure to try to cook trout, salmon, pink salmon or chum salmon according to the recipes presented in the article. Whichever way you choose, red fish turns out to be divinely delicious. With your hands, using the minimum of ingredients, you can create a real delicacy, which will take place of honor on your festive table. Successful culinary searches for you!