Tips on how to salt trout.

Tips on how to salt trout

Salted fish on the home table is always a pleasant addition to food and a good snack. How to salt trout properly, there are many methods and tips. At home, you can salt fish to your own taste. In trout, unlike salmon, meat is not as fatty, it can be salted with a peel or cut slices, various spices are applied to taste. Salted fish is used as an additive for sandwiches, as a delicacy appetizer.

How to salt trout in non-production conditions, in a simple way? We need about two pounds of fish, a large salt (three tablespoons), sugar two tablespoons. Buying fresh or frozen fish in the store, with it you need to conduct preparatory actions. First, separate the tail and head of the fish, clean the abdomen of the carcass. On the ridge of the fish, cut it in half, then each piece once again in half. In a prepared plate mix salt and sugar, this mixture is abundantly rubbed on all sides prepared pieces of fish. All the grated trout pieces are put into a prepared container and covered with gauze or a towel, leave it to soak at room temperature for 8 hours. A very simple and not difficult recipe how to salt trout, salted in the evening, you can already prepare sandwiches from it in the morning. After pickling, you can put it in the refrigerator. For convenience, excess salt is removed and trout pieces are packed in polyethylene bags, cut 5 minutes before serving on the table with thin slices.

How to salt trout, boneless (fillet)? For this method, you need to buy 2 kilograms of fish (usually one or two medium sized fish), cut off the head and tail of the trout, make a cut along the ridge and delete it. A fresh fish with a ridge removes most of the abdominal bones, it is necessary to check and remove everything. The fish is peeled, one flesh remains. Prepared fillets from all sides, we pour in a mixture of salt and sugar (per 1 kg of fish, a tablespoon of sugar and salt). We put the salted mass in a flat dish, after a while it starts the juice, on top of the fillet we put a parchment or a smaller lid on which it is possible to put the load (oppression), as a cargo, you can apply a 3-liter jar of water. After 3-4 hours the fillet will be covered with juice, it is necessary to remove the load, turn the carcass to the other side, the cargo is no longer needed, we remove the fish for 6-8 hours in the refrigerator. From bones, head and tail, you can cook a delicious fish soup.

How to salt trout at home with dill? It will be necessary for this recipe for sea salt (three tablespoons), a little dill (three sprigs). We buy fish freshly frozen, defrost it. When it is not completely defrosted, we separate the ridge and remove the bones of the abdominal cavity. Prepared pulp cut into slices, stacked in a bowl. Next step, sprinkle the layer of salt with salt and cover with dill, then put another layer of sliced fillet on this layer, sprinkle with salt and cover with dill. In this way we process all the prepared fillets. The container with the salted fish is covered with a towel and left in the kitchen for several hours (4-5 hours), then we remove five hours in the refrigerator. Salted trout is served directly to sandwiches.

How to salt trout with honey? In this recipe you need one fish, for it three tablespoons of salt and one tablespoon of honey. In trout, we remove bones and ridge. In a separate bowl, mix the salt and honey, prepared with a mixture of plum spread on all sides. We cut the cut carcass together and put it into prepared dishes, cover with a towel and put it in the refrigerator for several hours (8-10 hours). Salting, therefore, has a specific taste, it is very good to make sandwiches and snacks from it.

In all recipes to taste, laurel leaves, black sweet pepper are added.