Everyone knows about the benefits of eating red fish. It also possesses excellent taste and aroma. Someone likes salmon, someone trout or chinook salmon, and well-cooked salmon is very tasty. Today in the store you can choose red fish for every taste and in various forms: fresh frozen, salted, slightly salted, smoked…. But if you are a true connoisseur, salt the trout yourself at home. Kill two birds with one stone: get a delicious product and save some money.
It is necessary
-
- fresh frozen trout - 1kg;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. the spoon;
Instructions
Step 1
In order for salting of trout to be successful, choose the right fish. It is usually sold frozen in the store, but its freshness can be determined. First of all, look at the slice at the cut - there should be no delamination, friability, the color of the pulp is rich and uniform. There can be no pieces of ice on the surface.
Step 2
If everything suits you, buy a trout and carry it home. You do not need to defrost it to the end. As soon as the fish "moves away" slightly, start preparing it. Clean the scales with a knife, rinse slightly under running water, dry the surface with a napkin. Cut the fish in half along the ridge and remove the backbone.
Step 3
Pour salt and sugar on a cutting board, stir. Dip the prepared pieces of trout into the mixture, spread it evenly over the surface. Place them in a suitable sized dish, cover with a flat plate or board, put oppression. It should not be very heavy, a can of water with a capacity of 1.5-2 liters will do.
Leave at room temperature for 10-12 hours. During this time, turn the fish over 2 times so that the top layer does not dry out.
Step 4
After the fish is salted, transfer it to a container with a lid and refrigerate on the lower shelf. The fish is already ready, but in order for it to acquire a flavor, become homogeneous - leave it in the refrigerator for a day.
Step 5
Remove the cooked lightly salted trout from the refrigerator. With a sharp knife, carefully cut the skin, remove the rib bones. Cut into thin slices, arrange nicely on a dish. Squeeze the juice from half a lemon on them, decorate with slices of it, put sprigs of parsley and dill on top.
