Trout is considered to be one of the best salmon species. Lightly salted trout is served on the festive table. It is also used for making sandwiches and salads. Home-salted fish is much more economical, and you can also salt the trout with the spices and herbs you prefer.
Features of salting trout
For salting trout, you should take coarse salt: sea salt or ordinary table salt. She will not draw the juice out of the fish and her meat will remain juicy. It is advisable to use salt together with sugar or honey, only in this case the fish will acquire a delicate and harmonious taste.
You can diversify the pickling bouquet with various spices, herbs, lemon. The speed of salting depends on the recipe chosen and the size of the pieces: it will take 2-3 days for a carcass, steaks and fillets are usually salted in 1 day.
You need to store the finished trout in the refrigerator in brine, if it is salted in it, so it will not deteriorate longer. Another option is to wrap the trout in clean paper or cloth. In the refrigerator, medium-salted trout is stored for 10 days, a slightly salted carcass can be suitable for no more than 1 week.
The classic recipe for salting trout
You will need:
- milled trout - 1 kg;
- salt - 60 g;
- black peppercorns - 10 pcs.;
- sugar - 20 g;
- bay leaf - 2 pcs.
Step by step cooking process
Prepare the trout carcass, wash it, gut it if necessary, cut it into fillets and cut it into portions of the size you need. Combine salt and sugar in one bowl.
Prepare a clean, dry container for salting the fish. It is important that it is not metallic, otherwise salted trout will get an unpleasant taste of iron. Pour a tablespoon of the curing mixture into the bottom of the container.
Place 5 black peppercorns and 1 bay leaf in the same place. Place half of the trout portions on the bottom of the container, placing them backs down. Sprinkle the fish with 2 tablespoons of the curing mixture.
Place the remaining pieces of fish on top, but this time place the backs up. Cover them with the remaining sugar and salt mixture and add all the remaining pepper and bay leaves. Close the container with a lid and place in a cool place.
According to this recipe, trout is salted in a day, after which time it will be ready to eat, if you need a medium salted red fish, leave it for another day. Before serving, cut the portions of trout into thin slices and drizzle with lemon juice.
Salting trout in brine
You will need:
- trout fillet or steaks - 1 kg;
- salt - 350 grams;
- water - 1 l;
- spices to taste.
Cooking process step by step
Prepare the trout for salting, rinse and, if you have a whole carcass, cut it into pieces no more than 5 cm wide. Boil water in an enamel saucepan, add salt to it. Boil, stirring the mixture, until the salt is completely dissolved.
Add the spices you need to the water, you can get by with one pea of black pepper or add mustard to taste. Boil the brine for another minute and remove from heat. Wait for the brine to cool down to room temperature.
Place the portions of trout in a glass container or plastic container. Do not use metal containers for salting. Pour the cooled brine over the fish, put a weight on top so that all the pieces are in the water. Place the container of fish in the refrigerator or cellar.
The trout fillet will be salted and ready to eat in a day, the steaks will become slightly salted in 36 hours. If you want to salt the fish harder, extend the time it is in the brine for another day. Always keep your trout out in the cold.
A quick way to pickle trout at home
You will need:
- trout fillet - 500 grams;
- water - 500 ml;
- salt - 40 g;
- sugar - 40 g
An easy way to pickle small pieces of trout
Rinse the trout fillets and cut into 1/2-inch slices. Boil water in a saucepan and dissolve the sugar and salt in it. Cool the brine to room temperature.
Fill the trout with cooled brine in a deep enamel container, drain the brine after 2 hours. Transfer the red fish slices to a serving platter and drizzle with lemon juice. Lightly salted trout is ready, serve.
If you use not cooled, but hot brine for salting, then the fish fillet can be cut a little thicker, 2-3 cm each. The fish will also be salted 2 hours after pouring.
Salted trout with honey
You will need:
- trout fillet - 1 kg;
- liquid honey - 20 ml;
- sugar - 60 ml.
Cooking process in stages
Cut the trout carcass into fillets, use a sharp and wide knife to remove the skin from the fillet. At the same time, hold the knife almost flat and move it, pressing it firmly against the skin so as not to cut off the meat.
Combine the liquid honey and salt in a cup and stir in the mixture thoroughly. If there is no liquid honey, it is not necessary to melt it on purpose: when rubbed with salt, it will acquire the desired consistency, only it will take a little longer to rub.
Spread the mixture of honey and salt well on the trout fillets on both sides. Roll the layer into a roll and place in a container for salting. Cover and refrigerate for 24 hours.
After a day, take out and unfold the fillet, roll it into a roll with the other side up, return it to the same container and put it in the refrigerator again. Repeat the same procedure on the second and third days. After four days from the beginning of salting, the trout will be ready, cut the fish into slices and take a sample.
Salting trout with vodka
You will need:
- trout - 1 kg;
- vodka - 30 ml;
- salt - 40 g;
- sugar - 30 g
Step-by-step cooking
Cut the trout carcass into fillets and cut it into small portions. In a bowl, mix the sugar and salt, sprinkle the fish with this mixture, rub thoroughly into it. Place the trout in the container in which you plan to pickle it, placing the pieces with the backs down.
Pour vodka on top of the fish, close the container with a lid and refrigerate. The minimum time that red fish will be salted according to this recipe is 12 hours. For a stronger salting, it is better to leave the trout in the brine and for a day. The taste of the trout prepared according to the given recipe is unusual and very interesting.
Salted trout with dill
You will need:
- trout (fillet) - 500 grams;
- sugar - 40 g;
- salt - 40 g;
- fresh dill greens - 50 g.
Cooking process in stages
Wash the dill, shake off any water droplets and place on a napkin to remove excess moisture. Divide the bunch of dill into three equal portions. In a bowl, combine salt and sugar.
Rinse the trout and separate the fillets from the bones, leaving the skin. You do not need to cut it into pieces, the salting will be a whole layer. Rub a layer of fish with a mixture of salt and sugar on all sides. At the bottom of the container in which the trout will be salted, place one part of the dill.
Place one layer of fillet on the dill with the back facing down. Spread the second part of the dill on top and cover everything with the remaining layer of trout, but with the skin facing up. Cover the trout with the remaining dill.
Close the container with a lid and leave for 6-8 hours at room temperature, then send it to the refrigerator and keep the product there for 24-48 hours, depending on how salted the fish you want. Trout salted with dill turns out fragrant and tender.
