Salted trout in brine recipe. Simple ways to pickle delicious trout and salmon at home

Trout is a delicacy fish of the salmon family, rich in vitamins, minerals, polyunsaturated fatty acids and amino acids that are beneficial to human health. Its meat contains sodium, molybdenum, calcium, iron, phosphorus, magnesium, selenium, as well as vitamins A, D, E and B. In addition, this fish is low in calories, contains only about 88 kcal / 100 g, which allows it to be used in diet food. It is valued in all cuisines of the world, as it has excellent taste characteristics.

Its most tender meat has a delicate cucumber smell and impeccable taste. Moreover, it does not matter what kind of processing the trout undergoes. It is extremely tasty and fried on the grill, and boiled, and baked, and, of course, salted. Hand-cooked fish is considered especially exquisite. In this article, we will share some great recipes and talk about how to quickly pickle trout, and most importantly - how to do it so that it turns out delicious. And also we will be happy to reveal the secret of salting red caviar.

Salted trout. How to choose a good fish in the store?

To prepare a good appetizer for the festive table, you need to get or buy fresh trout. Without a doubt, if you caught the fish yourself, its quality will be on top. But in the supermarket you can stumble upon a stale copy.

Therefore, in order to buy a good carcass, you need to know what features (color, appearance, smell) of trout should be paid attention to first of all. Of course, when choosing a fish, be sure to examine its gills: they should not be brown or gray. When buying steaks, pay attention to the color of the meat. If it has a solid such fish, you should not take it. Remember, trout meat should have light-colored streaks. And, of course, the fish should not exude an unpleasant odor. In general, in large supermarkets you can pick up high-quality fish of the salmon family, from which, after salting, you will get an excellent snack.

Cooking trout caviar at home

If you bought a trout or caught it while fishing, and it turned out to be caviar, you are incredibly lucky. Red caviar is useful because it contains vitamins E, A, D, minerals iron, phosphorus, potassium, as well as iodine and polyunsaturated fatty acids. Let's look at how to pickle red trout caviar yourself. It is in the salt form that this valuable product impresses with its excellent taste.

To make caviar tasty, it is important to follow the technology of its preparation. First, let's decide on the necessary tools. You will need a knife, plastic tweezers, a fine strainer (or gauze bag), slotted spoon, saucepan, jars and a wire rack (for rubbing). You should also prepare salt (1 kg per 1 kg of caviar), olive oil (can be replaced with corn) and water.

trout: step by step description

To begin with, good caviar in an intact shell should simply be washed in cold tap water. Then you should remove the yasty film, in which the eggs are located. You can carefully cut the shell on one side and turn it inside out.

Now you can start wiping: for this we will use a grate. Gently place the ripped ovary on it, so that the eggs are at the bottom. Start wiping with very gentle movements, trying to keep the pressure to a minimum. Important: the cells in the lattice must be three times larger than the eggs themselves, otherwise this delicacy can be spoiled. The spatulas should also be removed. It is convenient to do this with tweezers. Voila, clean eggs were in a bowl!

We process caviar at home. We cook a delicacy with our own hands

Now let's deal with the brine: pour 3 liters of water into the pan and put the container on the fire. Before boiling, add 1 kg of salt and wait until the solution boils. Remove the saucepan from the heat and let the liquid cool down. After preparing the brine, we put caviar in it and note the time. Usually 10-20 minutes is enough for salting. After the set time, the caviar is removed from the solution and thrown into a plastic colander, allowing excess liquid to drain. Spread a clean towel on the table and lay eggs on it for 2 hours to dry. After that, the caviar is carefully transferred to a glass container and smeared with olive oil. This operation can be done manually. The product is stored in sterilized glass jars. The finished caviar is laid out in containers and covered with oiled paper. Banks are closed with lids and placed in a cool place - a cellar or refrigerator. That's it, the delicacy is ready!

Whole trout recipe

Having learned how to salt caviar yourself, you will not experience any particular difficulties in cooking lightly salted fish that melts in your mouth. There are many ways to process trout, we will consider the most popular of them. First, let's talk about the whole thing. You will need to purchase fresh, uncut trout. First, let's deal with the processing of the carcass. Remove the head, tail and fins. We will make an incision on the stomach and pull out the insides. Wash the carcass in cold water. If the fish is too large, you can make an incision along the ridge and divide it into two parts.

Tasty salted trout at home

After cleaning and gutting the fish, we will prepare the mixture for salting. Take grinding, sugar and spices, the ones you like. For example, it can be allspice peas, mustard, bay leaf, coriander. You can also use any greens. However, salted trout turns out to be insanely tasty without the addition of spices and fragrant herbs. For one kilogram of fish you will need about 3 tbsp. l. mixtures. Usually salt and sugar are taken in proportions of 2 to 1. To prepare a trout carcass, it is necessary to build oppression. So, how to salt trout deliciously: mix salt and sugar, add any spices if desired. Rub the carcass with the resulting mixture and place the fish in an enamel bowl. Don't forget to put oppression on top. Now you need to leave the trout at room temperature for several hours. After 3-4 hours, the fish should be cleaned of excess salt (without washing) and placed in the refrigerator for a day.

or trout in large pieces?

According to this recipe, the fish is cooked for two days. But the wait is worth it: it turns out delicious, moderately salty and fragrant. We get a good rainbow trout, wash it, process it and remove all unnecessary parts (tail, fins, head), which are perfect for a rich fish soup. The carcass is wiped dry with a napkin. An incision is made along the ridge, and the fish is divided into two parts. The spine and bones are removed. If desired, the meat is cut into large pieces. How to pickle rainbow trout correctly, we will tell further. Let's make a mixture of salt, sugar, ground pepper, tarragon and peppercorns. For 1 kg of trout, 3-4 tbsp. l. salt. Don't be afraid to make the fish too salty, it is believed that it will "take" as much salt as it needs.

Recipe for cooking red fish with lemon, tarragon and fragrant herbs

At the bottom of the enameled container, pour a little of the resulting mixture. Put the fish on it in one layer, skin down. Squeeze a few drops of lemon juice onto the trout flesh. We also put on it a few bay leaves and finely chopped fragrant herbs: dill, parsley or basil. Put the remaining pieces of trout on top, but with the skin up. Then we flavor the appetizer with the remaining mixture of salt, sugar and spices. That's all, now you know how to pickle fresh trout. The fish will be cooked in two days, after which it must be pulled out of the pan and wiped with a napkin. You can store such a snack in a dark, cool place. Serve trout cut into thin slices. Decorate the dish with lemon slices and chopped herbs: cilantro, parsley or dill. Bon appetit!

Quick salting of trout (in small pieces) in marinade

Red fish can be very tasty cooked in a marinade. It will be salted in just eight hours. Trout according to this recipe is tender, juicy and tasty. So, let's look at how to quickly pickle trout. For 1 kg of fish you will need the following ingredients:

vegetable oil 100 ml;
salt 2 tbsp. l.;
sugar 1 tsp;
black peppercorns;
Bay leaf;
onion.

Let's prepare the brine: take sugar, salt and vegetable oil and mix them. There we also add onion, chopped into rings, a few leaves of parsley and 3-4 peas of black pepper. We remove the head, tail and fins from the trout, remove the insides. Wash the carcass and cut it into small pieces.
Then put the fish in a container with brine and mix well. Then we decompose the snack into clean glass containers and send it to the refrigerator. After eight hours, you will get excellent lightly salted fish, amazingly tender and fragrant. Now you know how to pickle trout quickly. According to this recipe, you can also cook salmon or pink salmon.

Another recipe for the fastest salting of red fish

If you want to cut down on the cooking time for trout, check out this great recipe. You need to take:

red fish;
salt 3 tbsp. l.;
peppercorns 6 pcs.;
bay leaf 3 pcs.;
vinegar 1 tbsp. l.;
vegetable oil 50 ml;
onion 1 pc.

First, we will process the fish, cut off unnecessary parts, butcher it and separate the skin. Then we cut the resulting fillet into small slices, which we transfer to a container intended for salting. Now let's prepare the brine: pour 500 ml of water into the container, add salt and stir. Pour the resulting solution into a container with fish, cover the fillet with a plate and set oppression on top. Leave the trout for two hours at room temperature. Now we shift the pieces of trout into another container and fill it with a mixture of water and vinegar. Let the fish lie in the vinegar for five minutes. In the meantime, we clean and cut the onion into rings, add vegetable oil, bay leaf, pepper to it. We take out the fish slices from the vinegar and transfer them to a container with onions. Mix carefully.

It remains to wait 20 minutes, and the delicious fish will be ready!

Method of dry salting of red fish

The dry salting method allows you to cook red fish, such as rainbow trout, quickly and easily, with minimal time. You can salt it using salt, granulated sugar, coriander seeds, black peppercorns and bay leaf. You also need to prepare a piece of cotton fabric. First, process the carcass: cut off the fins, head and tail. Remove the insides. You don't need to cut the fish. Rub the whole carcass on all sides with a mixture of salt and spices. Put a few bay leaves inside the fish.

Sprinkle a tablespoon of salt on the fabric. Lay the fish on one side. Wrap the carcass tightly in cloth. Wrap the top of the fish with paper towels. That's all, in three days the salted trout will be ready to eat. Important: napkins should be changed twice a day, morning and evening, and the fish should be periodically turned from one side to the other.

Gourmet Recipe: Lightly Salted Trout with Honey

And finally, we will share with you the technology for preparing amazingly tasty slightly salted trout with honey. It is believed that this ingredient gives the red fish a special piquant flavor. To cook trout, you will need sea salt (3 tablespoons) and honey (1 tablespoon). We cut the fish, cut off the fins, tail and head. We remove the insides, spine, bones and skin. In a separate bowl, mix honey and salt. We rub the trout with the resulting mixture and twist it into a roll. We remove the snack in a glass container, cover it with a lid and put it in the refrigerator for a day. After a day, we take out the fish and put it on the other side in the brine. Let it soak for another day. Turn the roll over to the other side again. On the fourth day, drain the brine and serve the fish to the table. Bon appetit!

We serve salted trout to the table

Sliced red fish can decorate any holiday table. Salted trout is usually served sprinkled with herbs and garnished with lemon wedges. And we suggest you make the design of this appetizer original and interesting. How? Let's form slices of trout into beautiful roses. Making these delicious "flowers" is easy. To do this, cut the fillet into long strips 2 cm wide. Now take one and start folding it, forming a bud. After going most of the way, fold back the edge of the pulp so that you have unfolded petals. Continue to fold the strip of fish to the end, then fix the edge with a toothpick.

Make six of these roses and place them on a bed of lettuce leaves. Such a beautiful serving of red fish will delight and surprise your guests. Be sure to try to cook trout, salmon, pink salmon or chum salmon according to the recipes presented in the article. Whatever method of salting you choose, red fish turns out to be divinely delicious. With your own hands, using a minimum of ingredients, you can create a real delicacy that will take pride of place on your holiday table. Good luck with your culinary pursuits!

Salted fresh trout is considered one of the popular dishes. It can be seen on almost any holiday table. Of course, it can be bought on the market, but there is absolutely no guarantee that it will be successful in taste and presentation. As a rule, either frozen, or slightly salted or too salty fish is purchased. In this regard, many housewives prefer to salt trout on their own according to proven recipes.

In the process of salting any fish, including trout, it is advisable to follow some rules:

For cooking use only fresh fish. Worst case, go frozen.
Sea trout is more suitable for salting. She has fatter and brighter meat in color, and is also much more elastic. River trout is not so fatty and is more suitable for dietary dishes.
The salting process involves the use of enameled or plastic dishes. Under no circumstances should metal be used.
The proportions must be strictly observed, otherwise the salted fish will not have an exquisite taste.

Option number 1: classic

Ingredients

fresh trout - 1 kg;
salt - 3 tablespoons without a slide;
sugar - 1 tablespoon without a slide;
black allspice - 8-9 peas;
bay leaf - 2-3 leaves.

Cooking

The fish is divided. The head, tail and fins are cut off from it, and the entrails are also disposed of. After that, the carcass is divided along the back into 2 parts, after which they get rid of the bones.
A small layer of seasonings is poured onto the bottom of the salting container.
The cut trout fillet is placed on the bottom of the dish skin down, after which the fish meat is sprinkled with spices.
On top of this half, the second half of the fillet is placed and sprinkled with prepared spices, as in the first case.
The container is closed with a lid and placed in a cool place, such as a refrigerator.
After one day, the fillet parts of the fish are removed from the brine and dried with a paper towel.

The sea trout prepared in this way is divided into arbitrary pieces. Pieces are laid out on a plate. Finally, the fish can be sprinkled with lemon juice.

Option number 2: fast

Ingredients

1 kg of fresh trout;
2 or 3 tablespoons of salt;
6 or 8 pieces of black allspice peas;
3 bay leaves;
one tablespoon of vinegar;
150 ml sunflower or olive oil;
one bulb of onion.

Cooking

The fish is cut, after which the skin is removed from it. This must be done very carefully so as not to damage the meat.
Fish meat is cut into arbitrary pieces and placed in a prepared container.
In another container, a brine is prepared for pouring. To do this, take 0.5 liters of water and add salt. It is desirable to mix the composition thoroughly.
The fish placed in the container before is poured with the same mixture. The fish is covered, and a load is placed on top. Normal room temperature is suitable for cooking. In this state, the fish should be 2 hours.
After 2 hours, the brine is drained and the fish is filled with another brine. To do this, take a glass of water and stir a spoonful of vinegar in it. In this composition, the fish can be within 5 minutes.
In conclusion, you need to cut the onion into rings, add pepper, bay leaf and sunflower or olive oil. Pieces of fish are gently mixed in this brine composition and left for 20 minutes. After this period, the trout is served at the table.

Option number 3: Scandinavian

Ingredients

half a kilo of trout;
100-120 grams of dill;
3 tablespoons of salt;
3 tablespoons of sugar.

Cooking

The trout is cut, well washed and dried. After that, it is divided along the ridge and get rid of all the bones.
Salt is mixed with sugar. This composition rubs the fillet parts of the fish.
1/3 of the prepared dill is laid out on a plate.
One part of the fillet is placed on the dill, skin down.
On top of the fillet, another part of the dill is laid out, then the remaining part of the fillet.
The fish is covered and left at home temperature for 8 hours.
After that, the trout meat is moved to the refrigerator for 48 hours.
Before serving, remove excess dill and sugar-salt mixture. And finally, the fish is cut into slices convenient for serving.

Option number 4: with honey

Ingredients

trout meat, separated from the skin - 1 kg;
one tablespoon of honey;
three tablespoons of salt.

Cooking

The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
Honey and salt are mixed together.
The mixture prepared in this way is applied to the fish fillet and rubbed into the meat.
The fillet parts are rolled up and placed in a container (glass jar).
the glass jar is covered with a lid and placed in the refrigerator for one day.
After a day, the rolls are turned over on the reverse side and again put in the refrigerator for 24 hours.
After this period, the fish is taken out and the turning operation is repeated. Fish, for the third time, is put in the refrigerator for a day. Only after three days the fish is ready to serve, it is enough to wash off the brine and cut the fish into pieces.

Option number 5: with vodka

Ingredients

cook 1 kg of fresh trout;
stock up 2 tbsp. spoons of salt;
dial 4 teaspoons of sugar;
prepare 30 ml of vodka.

Cooking

The fish is cut so that two identical loin parts are obtained. They are thoroughly washed and dried. Fillets should not contain bones.
Salt and sugar are mixed.
The trout fillet is wrapped in this mixture, placed in a container and filled with vodka.
The dishes are closed, and the fish is placed in a cold place for 12 hours. After this period, the fish is ready to eat.

Option number 6: salting the abdomen

Trout is not a cheap fish, so not everyone is able to afford such a pleasure. But to buy a belly and salt it is affordable for anyone. Belly prepared according to this recipe will be an excellent appendage to beer, moreover, they can be added to any salad.

Ingredients

purchase 400 g of trout bellies;
prepare two tablespoons of salt;
prepare one tablespoon of sugar;
buy allspice.

Cooking

The bellies should be thoroughly washed and soaked in water for half an hour.
The water is drained and the abdomen is again washed thoroughly,
Salt, sugar and pepper are combined together and in this dry mixture the bellies are enveloped.
All components are added to a glass container, 1 glass of water is added there, after which the bellies are placed in the refrigerator for a couple of days.

Option number 7: Salting trout steaks

Ingredients

2 trout steaks;
1 liter of water (approximately);
4 tbsp. spoons of salt;
1 st. a spoonful of sugar;
1 st. a spoonful of vinegar;
spices to taste.

Cooking

First you need to prepare the brine. For this, a saucepan is taken, water is poured into it, salt, sugar and spices are added and put on fire. The water is brought to a boil and the mixture is boiled for several minutes.
Vinegar is added to the solution.
After that, the fire is turned off, the brine cools down, after which it must be filtered.
Trout steaks are prepared, washed and dried, after which they are placed in a container.
Steaks are poured with brine, covered with a lid and put in the refrigerator for a couple of days.

For those who prefer a lightly salted product, after one day, fish meat can be eaten. When salting, it should be remembered that it is not recommended to salt the fish for more than 4 days, since the taste of the trout is deteriorating.

Salting trout with dry salting

Ingredients

fresh rainbow trout - 1 kg;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
coriander;
5-6 peas of black allspice;
2 leaves of lavrushka;
gauze.

Cooking

The head, tail and fins are cut off from the trout.
The insides are removed.
The carcass is rubbed with a mixture of salt, sugar and pepper, and a bay leaf is placed inside.
One spoonful of salt is poured onto a piece of gauze and trout is placed on top.
The carcass of the fish is tightly wrapped in gauze and wrapped with a paper towel.
In order for the fish to be ready to eat, it must be kept for three days.

In the process of dry salting, the gauze is changed twice a day, and the fish carcass is turned over on the other side.

Quick trout recipes

Not everyone can wait for the product to be ready for several days. For this category of people, there are quick recipes designed for a maximum of one day. At the same time, the taste of trout is not lost, and salting methods have a number of advantages.

Daily salting

Ingredients

1 kg of fresh sea trout;
2 tbsp. spoons of salt;
1 tablespoon of sugar;
lemon juice - 1 teaspoon;
spices to taste.

Cooking

The fish is prepared, cut, washed and dried with a paper towel.
The carcass of the fish is cut into acceptable pieces and wrapped in a mixture of salt, sugar and spices.
After that, lemon juice is added and placed in any suitable container.
The fish must be under load for one day.

Trout ready in 10 hours

This is one of the quick options for cooking trout.

Ingredients

fresh trout - 1 kg;
rock salt - 3 teaspoons;
sunflower oil - 100 ml.

Cooking

The fillet is prepared from the fish carcass. To do this, the fish is cut according to all the rules.
The fillets are washed and dried well.
Fish meat is cut into small pieces.
After that, the slices are placed in a container, salt is added to them and all this is thoroughly mixed.
Sunflower oil is poured into the container and everything is mixed well again.
The fish is put in a cold place for 10 hours (you can put it in the refrigerator).
After 10 hours the fish is ready to eat.

Regardless of the recipe chosen, special attention should be paid to serving trout on the table. As a rule, it is served with slices of lemon and sprinkled with herbs on top. Along with these simple methods of filing, there are also the most complex and interesting options.

Alternatively, roses can be formed from pieces of trout using the following technology. To do this, the fish should be cut into thin, but long pieces. From the first slice you need to form a bud. After that, slice by slice, a rose is formed. In the process of laying the pieces, the edges are slightly bent, during which unfolded rose petals are formed. At the end of the formation of the flower, the edges should be fixed with a toothpick. Having formed 5-6 roses on one dish, a haute culinary dish is obtained if green leaves are added to it, in the form of a salad.

Salted trout at home step by step recipe with photo

One of the most popular trout dishes is salted trout. It can be easily purchased at the store, but there is no guarantee that the fish will not be frozen, undersalted, or even worse - oversalted. Therefore, we will tell you how to salt yourselfto make it tasty and healthy.

How to quickly and easily salt trout?

There are basic rules that must be followed when salting trout:

Use only fresh fish. By no means frozen.
It is best to take sea trout for salting. It has a richer color, its meat is fatter, and the texture is more elastic. River trout is more dietary.
It is necessary to salt the fish in a plastic or enamel bowl. Metal can give the fish a metallic taste.
You have to be careful with salt. Only with the exact observance of the proportions, the trout will acquire a refined, refined taste.

Method one: Classic

To cook trout in this way you will need:

1 kg of trout;
3 art. l. without a slide of salt;
1 st. l. Sahara;
8-9 black peppercorns;
2-3 bay leaves.

Cooking:

Cutting. The head and tail are cut off from the trout, and the fins are removed. Then the fish must be cut in such a way that 2 identical parts are obtained. All bones and spine are removed.
At the bottom of the dishes for salting, you need to pour a little bit of a mixture of seasonings.
The fillet is laid out in such a way that the skin is on the bottom, after which it is sprinkled with spices.
The second part of the fish is placed on top and sprinkled with spices that remain.
The container is covered and immediately placed in a cool place or refrigerator.
A day later, the fish is taken out of the brine, dried. Paper towels are ideal for this. Ready trout is cut into slices. At the end, the fish is laid out on a dish and sprinkled with lemon juice.

To cook trout in this way you will need:

1000 g trout;
2-3 tbsp. l. salt;
6-8 pcs. peppercorns;
3 bay leaves;
1 st. l. vinegar;
¼ st. sunflower or olive oil;
1 PC. onion.

How to catch more fish?

For 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective ones:

Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Cooking process:

The fish is cut and so as not to damage the flesh.
The fillet is cut into slices and laid out in a pre-prepared container.
The brine is being prepared in another bowl. Salt is added to pre-poured half a liter of water and stirred.
The fish is poured with prepared brine and placed under the load for 2 hours. It is worth paying attention that it is not necessary to place in the refrigerator, room temperature will do.
The brine is drained, and the fish is poured with another brine. It will need 200 ml of water and a spoonful of vinegar. The fish stays in this brine for about 5 minutes.
The onion is cut into rings, pepper, sunflower or olive oil, bay leaf are added, red fish fillets are laid out and everything is properly mixed. It remains to leave the fish for only 20 minutes and the dish is ready to serve.

You will need:

Trout - 0.5 kg;
Dill - 100-120 g;
Salt - 3 tbsp. l.;
Sugar - 3 tbsp. l.

Cooking:

Trout must be washed and dried. After that, it is cut along the spine and all bones are removed from it. The skin is not touched.
Salt is mixed with sugar. As a result, the fillet is rubbed with the resulting mixture.
The third part of the washed and dried dill is laid out on a plate.
Half of the fish is laid out on top of the dill, and so that the skin is on the bottom.
This is followed by another layer of dill, on which the remaining fillet is laid out.
Trout must be covered and left under weight at room temperature for 8 hours.
After this time, the fish is rearranged in the refrigerator for two days.
At the final stage, dill and excess mixture are removed from the trout. The fish is cut and served to the table.

Ingredients:

1 kg trout fillet, skinned
Honey - 1 tbsp. l.;
Salt - 3 tbsp. l;

Cooking process:

The fillet is washed in ice water and dried with paper towels.
Honey must be mixed with salt.
The resulting mixture is applied to the fish fillet, thaws a little and gently rubbed.
A fillet roll is rolled up and laid out in a container (preferably made of glass).
Cover with a lid and put in the refrigerator for 23-24 hours.
A day later, the fillet is taken out, turned to the other side in the brine that was formed during the salting process. Once again, place in the refrigerator for a day.
The turning process is repeated on the third day, and only on the following days the fish can be considered ready for consumption. It remains only to drain the brine.

Method five: With vodka

For cooking you will need:

1 kg of trout;
2 tbsp. l. salt;
4 tsp Sahara;
30 ml of vodka.

Cooking steps:

Cutting. The fins and head are cut off from the trout. It is cut along the ridge in such a way that 2 identical parts come out as a result. Gutted and removed backbone and all bones. The fish is washed and dried.
Salt is thoroughly mixed with sugar. This mixture is needed to envelop the fish in it.
The fillet pre-treated with the mixture is folded into a suitable container and poured with vodka.
The container is covered with a lid and hidden in a cool place or refrigerator for 12 hours.
After this time, the fish goes and it can be safely served at the table.

- fish is not cheap, not everyone can afford it. But pampering yourself with bellies is affordable for everyone. Salted bellies are a great accompaniment to beer and are often added to all sorts of salads.

For salting trout bellies you will need:

Abdomen - 400 g;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Pepper.

Cooking:

The abdomen is washed and soaked in water for half an hour.
The water is drained, the bellies are washed again and cleaned of the remaining scales.
Salt, sugar and pepper are thoroughly mixed. In this mixture, the abdomen collapses.
Everything is put in a jar and 200 ml of water is added and hidden in the refrigerator for a couple of days.

You will need:

A couple of trout steaks;
Water - about a liter.;
Salt - 4 tbsp. l.;
Sugar - 1 tbsp. l.;
Vinegar - 1 tbsp. l.;
Spices to taste.

Cooking:

The first step is to prepare the brine. To do this, water is poured into a suitable container, salt and sugar are added there and put on fire. The water should come to a boil and boil a little.
Spices are added to the water, vinegar is poured.
The resulting brine is removed from the fire, infused and filtered.
Trout steaks are washed, dried and placed tightly in prepared dishes.
The fish is poured with brine, covered and placed in the refrigerator for one and a half to two days.

For lovers of salted fish, steaks will be much tastier after the first day of salting.

It is important to remember that the longer the fish is in the brine, the saltier it becomes. But at the same time, the stay should not exceed four days. Keeping trout in brine for too long can significantly impair the taste of the fish.

Ingredients:

Rainbow trout - 1 kg;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l;
Coriander;
Black pepper - 5-6 peas;
Bay leaf - 2 pcs;
gauze.

Cooking:

The head, tail and fins are cut off from the carcass.
The fish will gut.
The trout is rubbed with a mixture of all spices, salt and sugar. A bay leaf is placed inside.
Sprinkle a spoonful of salt on the gauze. Put the fish on top.
The fish is tightly wrapped in cheesecloth and wrapped in paper towels.
The fish is salted for 3 days.

It should be remembered that the gauze must be changed twice during the day, and the trout must be turned over from one side to the other.

Quick Recipes

Far from always there is time and desire to wait several days to salt trout. For those who are especially impatient, there is the possibility of faster cooking of fish, for example, in a day or even 10 hours. It won't make the taste worse. Such recipes have their own advantages.

You will need:

Trout - 1 kg;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
1 tsp lemon juice;
Spices.

How to cook:

The fish is washed, gutted and dried with a paper towel.
The carcass is cut into neat pieces and rubbed with a mixture that was previously prepared from sugar, salt and spices.
After that, sprinkle with lemon juice and put in a saucepan or other deep container.
The fish is put under oppression for a day.

10-hour salting of trout

This is one of the most efficient ways of salting. For cooking you will need:

Trout - 1 kg;
Salt - 3 tsp;
Sunflower oil - 100 ml.

Cooking:

From the carcass it is necessary to prepare the fillet.
The fish is washed and dried.
The fillet is cut into small thin pieces.
The slices are laid out in a container, salted and mixed.
Oil is added and again mixed well.
The container is placed in the refrigerator for 10 hours.
Once 10 hours have passed, the fish is ready.

Whichever recipe is chosen, special attention should be paid to serving the dish on the table. Trout is usually served with lemon slices and sprinkled with herbs. But there are also more original ways of presenting. Do not forget about which you can also salt and serve in a place with fish.

Trout slices can be shaped into roses. This is done very simply. The fish is cut into thin but long slices. A bud is already forming from the first slice. So slice after slice is superimposed.

The edges are slightly bent. Due to this, the petals turn out to be unfolded. After completing the creation of the flower, the edges are fixed with a regular toothpick. 5-6 of these roses will look great on a large platter with lettuce.

There is a preparation of this healthy, tasty and beautiful fish.

The classic salting method

Ingredients:

Fresh fillet - 1 kg;
Sugar sand - 3 tbsp. l.;
Salt - 3 tbsp. l.;
Bay leaf - 4 pcs;
Black pepper - 8 pcs.

For salting, experienced chefs advise choosing high-quality fish, best chilled. They buy a whole carcass and butcher it themselves. If it was not possible to buy a chilled product, then it is thawed in the refrigerator. Re-frozen fish is easily guessed by the brown spots on the carcass.

The carcass of red fish is cut off the fins, tail and head. If desired, you can cut off the abdomen, as it is quite fatty. From these parts you can cook a delicious ear.
The prepared fish is cut along the ridge with a very sharp knife, the spine and costal bones are removed.
A little salting mixture is poured onto the bottom of the dish, and then the steak is laid so that the skin is at the bottom. Sprinkle with the mixture, add pepper and bay leaves. Then put the second steak, also sprinkling it with seasonings.
The bowl is covered with a lid, pressed down with a load and kept indoors for a couple of hours.
Then the cargo is removed, and the fish is hidden for 48 hours in the refrigerator.

After the allotted time, lightly salted trout is ready. The mixture should be cleaned from it and dried thoroughly. Serve a snack cut into slices, watering with lemon juice.

How to pickle whole

You can salt the trout at home as a whole. Pieces are then cut off from the prepared delicacy as needed, for example, for the arrival of guests or just for sandwiches for breakfast.

The salting recipe provides for the following ingredients for salting one fish:

Coarse salt - 4 tbsp. l.;
Sugar - 2 tbsp. l.;
Peppercorns - 15 pcs.;
Allspice - 8 pcs.;
Bay leaf - a few pieces.

The carcass should be cleaned, cut according to all the rules. It is not required to peel the skin and select the bones.
Prepared fish is carefully coated with a sweet-salty mixture, not forgetting the gills and abdomen.
Bay leaf and pepper are hidden in the peritoneum.
Then the trout is wrapped in parchment and placed in a cold place.
Salting trout at home continues for two days. Salted fish does not spoil in the refrigerator for a week. If you want the fish to be stored longer, it is placed in the freezer. After defrosting, the taste, aroma and benefits are not lost.

pickle recipe in brine

Not every housewife knows how to salt trout deliciously at home in brine. This technology is considered an industrial method, but it is quite possible to apply it for home use.

Ingredients:

Fish fillet - 1 kg;
Boiled water - 1 liter;
Sea salt - 350 g;
Sugar - 1 tbsp. l.;
Peppercorns - 10 pcs.;
Bay leaf - 3 pcs.

The head, tail, fins are removed from the red fish, divided into two halves and all the bones are pulled out.
Then they make a brine: pour salt into boiling water and wait for complete dissolution.
Then you need to add sugar and spices, remove from the stove and wait until the liquid cools down.
A small amount of coarse salt is poured onto the bottom of the vessel, the fillet is laid out, previously grated with salt, poured with brine.
The container must be closed with a lid, put the load and hide in the refrigerator.

For salting trout, it will take from a day to three. It depends on what degree of salting you want to get a fish.

Quick pickling method

If you need to get salted fish on the same day, you can use the express salting method, in which the fish can be served at the table in two hours. For this you need to take:

Trout - 1 kg;
Salt - 3 tbsp. spoons;
Water - 750 ml;
Vinegar essence - 1 tbsp. spoon;
Pepper and bay leaf - a few each;
Vegetable oil - 3 tbsp. spoons.

The carcass must be carefully butchered, removing the skin and bones, and cut into portions.
The fish is placed in a container of a suitable size. A brine is prepared from water and salt and the fillet is poured over it.
The workpiece should be infused for two hours at room temperature.
For salting trout in a quick way, the required amount of essence is dissolved in 200 ml of water and watered with a fish taken out of salt water.
After five minutes, the fish is taken out, poured with oil, lavrushka, pepper are added, mixed. After 15 minutes, the lightly salted “delicacy” is ready for serving.

Salted trout with honey

Many experienced housewives know how to salt trout at home. But unusual ways of obtaining a delicacy are known to few. This method includes salmon cooked with honey.

Three tablespoons of salt and a tablespoon of any honey are taken per kilogram.

The carcass is freed from bones and skin, turning into a fillet. A mixture of salt and honey is applied to the resulting pieces, rubbing it in.
Then the fillet must be wrapped in a roll, put in a suitable container and determined for a day in the refrigerator.
After the set time, the rolls must be wrapped with the back side and sent again to reach the condition.
After two days, the procedure is repeated.
The fish can then be sampled. The delicacy acquires an unusual taste that will appeal not only to family members, but also to guests.

Salting secrets

In order to salt trout at home, certain knowledge and skills are required. To make the dish tasty, you need to follow the rules for choosing and preparing the product.

For salting, river trout is most preferable. It is she who has a rich taste, elastic texture and has the most fatty meat.
It is preferable to buy a whole carcass and then cut it yourself. When buying a fillet, you need to give preference to a pale pink product.
It is recommended to take dishes made of glass, enamel or plastic. Metal bowls will not work, as they will give the finished product a metallic taste.
Those who are interested in how to salt trout correctly should know that it is best to use coarse sea salt for this process. It keeps the juice from flowing out of the fish. In principle, stone is suitable, but not iodized.

It is always better to salt trout at home than to buy ready-made. You will spend a little time on salting, but the result will be slightly salted fish without preservatives and impurities. And you can always be sure of the freshness of the fish if you choose the right trout when buying:

It is better to take whole fish or steaks if the carcass is large enough.
Pay attention to the color of the meat. It should be soft pink. A bright color indicates that dyes have been added to the fish.
There should be no extraneous spots on the fish. They indicate a re-freeze.

If you take a whole fish for salting trout at home, then you need to properly cut it: first cut off the side fins with scissors, clean off the scales, cut off the head and tail. The skin does not need to be removed. You can remove the ribs and spine before salting (for this, the fish is cut along the ridge) or after the fillet is salted.

To make salting successful, adhere to the proportions indicated in the recipe and use coarse salt.

Salted fish, as a rule, in glass or ceramic dishes so that the meat does not acquire a metallic taste.

Express recipe for salted trout

If you like lightly salted red fish, then you will like this recipe. You can quickly salt trout at home and enjoy the finished fish after 3-4 hours. This recipe is ideal if you need to pickle trout for rolls.

Ingredients (for 1 steak):

trout steak;
2 tablespoons of salt;
1 tablespoon of sugar.

Cooking:

If you salt more trout, then increase the amount of salt and sugar in accordance with the proportions.
If you want to salt a whole fish, then it must be cut into steaks no more than 5 cm thick. In this case, each piece must be rolled separately in a mixture of sugar and salt.
Mix salt and sugar.
Coat the steak generously on all sides with the mixture. Salt should cover not only the skin, but also the places where the meat is cut and the rib cavity.
Place the steak in a bowl. Press down with a jar of water.

Salted trout with dill and black pepper

The trout salted in this way can be served immediately to the festive or buffet table in sliced \u200b\u200band decorate tartlets with it. Pepper adds a bit of spice and dill completes the taste.

Ingredients:

chilled trout;
2 tablespoons coarse salt;
1 tablespoon of sugar;
3 peas of allspice;
small bunch of fresh dill

Cooking:

Increase the amount of salt and sugar if necessary, keeping all proportions.
Cut the trout and cut into large pieces. The skin does not need to be removed.
Finely chop the dill. Mix it with sugar, salt and pepper.
Roll each steak in the mixture on all sides.
Wrap each steak in plastic wrap, place in a container, press down with a weight and refrigerate.
The fish is ready in 5-6 hours.