Salting trout at home in various ways

Many people like salmon, trout weak salting, but its price in the supermarket, to put it mildly, is too high. And many simply can not afford to buy it. Therefore, you will come to the rescue salting trout at home. With her help, this really tasty and useful product will be able to take its place on your desk. It will not become a big burden for the family budget.
Salting trout at home can be done in several ways ambassadors:

• fast;

• dry;

• Wet.

At the same time, remember that you can salt both fresh and frozen trout. The latter must be thawed slightly before cooking, but not completely defrosted.

Fast trout salting

Unfortunately, it is not suitable for salting trout entirely or in large pieces. This rule does not apply to small specimens of fish. They can be salted completely after evisceration and scaling.
If you do not know how to pickle the trout at home, and while there are only a few hours left before it is served, then this method is completely suitable for your needs. There are two possibilities to do this. In the first case, you need to cut the trout in small slices, such as you put on a sandwich or on a plate with fish cut. After this, take the sudok and sprinkle its bottom with salt. Spread a layer of trout. On top of it, sprinkle with salt and so on until you have run out of trout. The upper (last) layer must be made of salt. The cooking time, with this method of pickling, is only 15 - 20 minutes. After passing them, the fish should be washed in running water, but do not fill it with liquid. Put on a waffle towel to absorb the remains of water. After that, the trout is ready to serve.
The next method of trout pieces may be larger, but not more than 50 g. You will need to prepare a saline solution. Iodized salt is not suitable, it is better to stop at the stone. Take a container and pour water into it, then pour so much salt that, after its dissolution, the peeled raw potato does not sink. After that, you can drop trout pieces there. It will take about 2 to 3 hours to prepare.

Dry Ambassador

It is completely identical to the first method. The difference is only that trout can be taken in large pieces and whole fish. Of course, because of this, the time of its preparation and the amount of salt used is significantly increased. In order for you to eat trout cooked in this way, you need at least two days to get salted trout at home successfully.
Lovers of light-salted fish, or those who salt it to make sushi in half, can cut slices 24 hours after the beginning of salting. The pulp of the trout will have a gentle natural taste with slightly salty flavor, which is ideal for creating masterpieces of Japanese cuisine.

Wet Ambassador

If you need to know how to salt trout fish for its long-term storage, then this method suits you completely. It stops those who need to process a large number of fish and then eat it for several weeks. None of the above methods of salting trout will not allow you to store it for such a long time. This has a scientific justification, since if in trout tissues salt concentration is not lower than 15%, then the possibility of reproduction in it of putrefactive bacteria is completely absent. The norm is the content of table salt in fish when it is salted from 15 to 23%. If its concentration is higher, then the fish has an unpleasant aftertaste. When calculating the amount of salt you need to prepare trout in this way, do not forget to take into account not only water, but also the weight of the fish. This salting of trout at home will provide you with a delicious fish for a long time.