How to pickle trout

It is difficult to imagine something more tasty than a salted red fish. Trout is very suitable for these purposes. The term "trout" can not be understood as any particular type of fish, it is a number of different species that belong to the family of salmonids. Picking this fish at home is the right decision. Now it is important to answer the question, how to pickle the trout? This will be discussed further and presented a few simple ways to make it as tasty as possible. Interest in home salting is due to the fact that when buying fish in a store or in the market you can not be sure how fresh it is. There is no guarantee that it was salted with respect for all sanitation standards. You can make a home ambassador of any kind, because there are a lot of great recipes.

The recipe for trout salmon, used on Kamchatka, is excellent. Fish, prepared in this way, has an excellent soft taste and a wonderful aroma. It is worth noting that at home you can pick any kind of red fish, and they include: pink salmon, salmon, chum salmon, trout, sockeye salmon, coho salmon. Keta or pink salmon is more suitable for smoking, and trout or salmon is for pickling. Can salted as fresh-frozen fish, and only caught. Most prefers to pickle fish, which has been frozen, so its meat becomes more tender. However, everything depends entirely on the person's preferences.

How to pickle trout

Before you begin the process of pickling, you need to prepare the ingredients. First of all, we are talking about a mixture for pickling. It must be made from a large salt, with the addition of sugar. Blends should be made from the calculation of 3-4 large spoons for each kilogram of fish. In the mixture you can add spices and dried herbs, which will give the fish a pleasant aroma. Now you need to take pepper in peas and bay leaf, the number of which is determined by taste. It is important to remember that the taste of fish should not overshadow spices. Practicing in salting fish as often as possible, you will be able to choose the optimal proportions of ingredients for a mixture of seasonings. But the question of how to pickle the trout is not just about selecting the mixture, it is also necessary to cut the fish. If it is whole, then it is necessary to separate the head and tail from it. Do not throw them away, because then on their basis you can weld a rich ear. You can put them in the freezer. Now you need to cut the fins. The carcass should be divided into the largest pieces. The larger the pieces, the easier it will be to cut them later into sliced fillets. The skin is removed from the fish on the cutting board.

Now we have already come directly to how to pickle the trout. It is necessary to perform an operation to extract the spine and bones to get as many pieces of pure fish as possible. As a result of all these manipulations, the meat on the skin should turn out separately, and separately the spine with the bones. The spine can be sent to the soup set in the freezer.

The resulting fillets should be placed in a container. Red fish has one excellent quality - it can not be spoiled with salt, as it absorbs exactly as much as it needs. It is likely that this is its property and has become the reason for such a wide distribution in the world, because its taste is simply amazing. The container should not be metallic, otherwise the brine will react with it. At the bottom it is necessary to fall asleep a little salt, several laurel leaves and pepper in peas.

The first piece of fish should be laid with a sandpaper down. It must be sprinkled abundantly with a mixture for salting. On top lay the bay leaf and pepper, now the next piece of fish is stacked. So it is necessary to act further, alternating pieces of fish and spices. In principle, this is all about how to pickle the trout in the brine. The container should be covered with a lid and placed in a cool place. Before use, it is necessary to take a slice, allow the brine to drain, get wet with a napkin and cut into slices.

Bon Appetit!