Noble fish trout is quite unpretentious in circulation. Trout can be baked without problems and fry, it does not lose its shape after cooking, does not become watery and has no unpleasant odor. In addition, the fish is perfectly smoked and greased for a minimal amount of time. It's about how deliciously salting trout, we'll talk further.
How to properly pick up trout at home?
Salting fish is a very individual matter: someone loves more salted fish, someone - less salty, so, based on your own taste preferences, estimate the amount of salt added.
The main pledge of a delicious dish is fresh fish. Initially, it is advisable to buy trout, which was subjected to a minimum of processing - the quality of frozen fish fillets after defrosting is significantly reduced.
Fresh trout meets all the basic characteristics of high-quality fish products: the skin of the fish is whole, does not stick to the hands, the fins are not damaged, the eyes of the fish are not cloudy, when pressing on the pulp there are no fingerprints and the outgoing smell is light and fresh.
Before salting, the whole fish is divided into fillets, passing a knife first along the spine, and then on both sides along the costal arches. Separate fillets are cleaned from the bones with tweezers. Now you can start the salting. You can salt fish as a whole piece, and cut into thin slices. In this case, the time of salting is reduced to 3-3.5 hours.
How to pickle fresh trout?
Ingredients:
- trout fillets - 1 kg;
- salt - 400 g;
- sugar - 300 g;
- dill - 1 bunch;
- black pepper - 1 teaspoon.
Preparation
Fish fillet cut in half. In a small bowl, mix the salt, sugar, ground black pepper and chopped dill. Instead of fresh herbs, you can also take a dried one. A mixture of spices is poured onto a baking tray and put on it fish skin up.
A similar procedure is done with the second piece of fillet. We put both slices on top of each other and wrap it with film. We leave the fish under pressure for a day at room temperature. Before consumption from fish, it is necessary to clean off excess salt and dill.
How quickly to pickle trout?
Ingredients:
- water - 500 ml;
- bay leaves - 2-3 pcs .;
- salt - 2-3 tbsp. spoons;
- ground black pepper - 1 teaspoon;
- sugar - 1/2 tsp;
- trout fillets - 500 g.
Preparation
Before pickling trout in the brine, put water on the fire, heat and dissolve salt and sugar in it. In the resulting brine we add ground black or fragrant pepper ground with laurel leaves. The fillets cleared of bones are immersed in a brine and put under oppression for 4 hours at room temperature. After that, the fish can be slightly dried and served to the table.
Recipe for salting trout with a mixture of peppers
Before that, we already knew how to pickle trout with a piece, now let's pay attention to the amateurs more sharply and make a trout with a mixture of peppers.
Ingredients:
- vodka - 40 ml;
- trout fillets - 1 kg;
- paprika - 1 tbsp. a spoon;
- salt - 500 g;
- sugar - 300 g;
- mixture of peppers - 1 tbsp. a spoon;
- chili pepper - 1 pc .;
- lime - 1 pc.
Preparation
The trout fillet, carefully carefully cleaned from the bones, is rubbed with vodka from the side of the pulp. Paprika (you can use smoked), mixed with peppers, salt and sugar. The resulting mixture is rubbed with fish fillets. On top, spread the chopped chili peppers and 1 lime zest. Tightly wrap the fish with foil and leave it at room temperature for a day.
Before eating with trout, we remove the remains of salt (do not worry, no matter how much salt you put, the fish will take just as much as necessary) and cut it into slices.