Trout, salmon, sockeye - especially good when lightly salted. But I don't really want to buy them in a vacuum package - it's expensive and the fish often turns out to be too salty. It is more profitable to buy it frozen and pickle it at home. There are many recipes that tell you how to brine trout and other red fish, but we advise you to try the herbal brine option.
It is necessary
-
- Trout - 1 kg
- Water - 1 liter
- Salt - 2/3 cup
- Sugar - 1 tablespoon
- Bay leaf,
- Garlic - 1 clove
- Rosemary
- oregano
- basil
- savory.
Instructions
Step 1
Wash the fish, dry and fillet. To do this, cut off the head and tail, cut out the fins. Cut the fish with a sharp knife on both sides of the ridge, remove the ridge, you can also carefully cut the ribs. Cut the resulting carcass in half and cut each half across into pieces 8-10 centimeters wide.
Step 2
Boil the water, add salt, sugar and bay leaf, add dry herbs, turn off the water, let the brine cool. When it cools down, squeeze a clove of garlic into it through a special press.
Step 3
Put the pieces of fish in a bowl or enamel saucepan, fill with brine and press down with a press. Keep it at room temperature for a day, and then move it to a cool place for a day or two.
Step 4
After that, the fish is ready. If you do not eat it right away, then after pulling it out of the brine, put it in a tightly closed container. It can be stored in the refrigerator for a week.
