In central Russia, red fish is usually sold in salted form, as well as frozen or, so-called, chilled, i.e. sold thawed on ice chips in large supermarkets. The price difference between raw fish and salted fish is enormous, and the salting process, meanwhile, is very simple and inexpensive. So why not do it yourself.
It is necessary
- - one whole fish;
- - coarse salt at the rate of 2-3 tablespoons per 1 kg of fish;
- - granulated sugar in the same amount as salt;
- - spices to taste.
Instructions
Step 1
Fillet the fish, remove the ridge and rib bones, and leave the skin. One fish will make two fillets.
Step 2
Stir salt and sugar in a dry bowl, add coarsely ground pepper. Take a towel of sufficient size, sprinkle some of the mixture on the towel, place the fish fillets on top, skin side down. Sprinkle the fish generously with the salt mixture, and top with bay leaves or other favorite spices. Fresh dill works well. Cover the second fillet, skin side up. Pour the rest of the mixture on top.
Step 3
Wrap a towel tightly and leave it on the kitchen table for a few hours, then in the refrigerator. What is good about trout and other salmon is that you can eat them even raw. Therefore, in a day, you can already eat fish. In addition, you can not be afraid to oversalt it, the fish will absorb as much as needed for a weak salting.
Step 4
The next day, remove the fish from the refrigerator, unpack it and use a knife to clean off the excess salt. Damp places can be blotted with a napkin. You have a wonderful lightly salted trout. You can decorate a festive table with it or pamper yourself with a loved one at least every day. You just need to remember that the fish is stored for a short time, and lightly salted trout can lie in the refrigerator for no more than a week.
Step 5
To preserve salted trout for a longer time, use a few tips: - periodically check for a sticky white coating on the surface of the fish: this is the first sign that the fish starts to deteriorate; - limit the access of air and light as much as possible: from contact with tissue oxygen turn pale, and the fat is oxidized, an unpleasant aftertaste appears; - pour over the slices of fish with vegetable refined oil so that they are completely covered. This is a way to limit contact with air as much as possible; - cut the part of the fish that needs to be stored for a longer time, dry it as much as possible and wrap each piece in parchment, then in a clean cloth, put everything in a plastic bag and send it to the freezer. In this form, the trout will last up to two months.
