Red fish is good for the body. At the same time, her aroma and taste are excellent! Salmon, trout, chinook salmon - everyone has different tastes. You can also salt the trout yourself - this will save you money (the finished product always costs more) and enjoy the incredible taste of red fish!
The fish for salting must be chosen correctly. Let you buy frozen fish, its freshness is quite realistic to determine. Take a close look at the piece at the cut: the pulp should have a uniform and rich color. In this case, there should be no looseness, delamination. There shouldn't be any pieces of ice on the surface either.
Do not fully defrost the purchased fish. It should "move away" only slightly. Peel the scales with a knife, rinse the fish, dry on a paper towel. Next, cut the trout in half along the ridge, the spine bone needs to be removed.
Pour sugar and salt on a cutting board, mix. Dip the trout slices, spreading the mixture evenly over the surface of the fish. Next, transfer the fish to a convenient container, cover, put oppression. Leave for twelve hours, turn the fish twice during this time so that the top layer does not have time to dry.
Now you need to transfer the fish to a container with a sealed lid, put it in the refrigerator. The trout is ready for use, but it is better to leave it in the refrigerator for a day so that it acquires a memorable aroma.
Remove the trout from the refrigerator, cut the skin with a sharp knife, remove the rib bones. Cut into thin slices, place on a wide platter. Squeeze some lemon juice on top of the fish, garnish with lemon slices and sprigs of any garden herbs.
It's that easy to pickle delicious trout! Of course, the recipe can be diversified by taking some aromatic spices. But don't overdo it - don't kill the unique scent of the red fish!
