It is customary to eat red fish in Russia in a slightly salted form. This is the easiest and most inexpensive cooking method, which makes the fish tasty and tender. At the same time, all useful substances are preserved in it, and the beautiful appearance is not disturbed. Such a dish will decorate any festive table! For salting, salmon and trout are more often used, they will be discussed in this article.

Salmon and trout are almost always available on store shelves. For salting, it is better to choose fresh fish. Although some culinary experts claim that frozen fish is also very tasty and has a more delicate taste.

You can buy a whole fish and then cut it, separating it from the bones with a special, very sharp knife. Those who do not like to mess around for a long time can immediately buy a ready-made fish fillet.

Salting red fish is easy enough, but spoiling it is almost impossible. The fish is fed only with the amount of salt that is needed, therefore it is very, very difficult to oversalt it. So don't be afraid to add the pickle mixture!

In the main recipe, the pickle mixture consists of equal parts granulated sugar and salt. For pickling, it is better to choose coarse salt. This is the main composition, to which you can add spices, dry herbs, bay leaves, fresh herbs to taste.

By salting the fish a couple of times, you will find your ideal proportions, and your salted salmon or trout will never stay in the refrigerator for a long time.

Expect to need 3-4 tablespoons of the pickling mixture per kilogram of the mixture.

It is better to salt in a non-metallic container, otherwise, the finished fish may taste iron. Place the fish in the dish gradually, sprinkling generously with the pickling mixture and adding spices to taste. After that, it is better to close the container (with a lid or just a napkin) and put it in a cool place. It can be a refrigerator, or a balcony in winter.

You will find that, thanks to the salt and sugar, the fish will juice abundantly, but do not drain it until the fish is ready. Before serving, remove the fish from the bowl and let the resulting brine drain. Then remove any remaining spices from the fish. If there is a lot of brine on the fish, you can blot it with a napkin, but do not rinse it!

That's it, the fish is ready to serve! You can cut it into smaller pieces, wrap it in rolls, or garnish a salad with it. You can sprinkle the fish with lemon juice, sprinkle with fresh herbs, put olives or olives next to it.

Salted trout or salmon is a delicious and popular snack that your family and guests will sweep off the table in no time! Bon Appetit!

Lightly salted fish "Finnish style"

You will need:

500 gr. trout or salmon

100 g fresh dill

3 tbsp coarse salt

3 tbsp Sahara

Preparation:

Wash the fish, dry it, cut along the ridge, remove the bones. Do not remove the skin. Mix salt and sugar, rub the fish well with this mixture. Wash and dry the dill. Put 1/3 of the whole dill in a plate (straight with whole branches). On the dill, put half of the fish with the skin down, put more dill again, then again the fish (with the skin up) and again the dill. Press down with a weight on top, having previously covered the fish with a plate. Leave at room temperature for eight hours, then put in the refrigerator for two days.

Lightly salted salmon in two hours

You will need:

500 grams of trout or salmon

0.5 liters of water

2 tablespoons of salt

2 tablespoons of sugar.

Preparation:

Cut the fish, remove the bones, cut into portions. Prepare the brine: boil 0.5 liters of water 2 tbsp. tablespoons of salt 2 tbsp. tablespoons of sugar. Cool the brine and pour over the prepared fish. The fish is ready in 2 hours!

Trout with honey

You will need:

1 kg trout (skinless fillet)

1 tbsp. spoon of honey

3 tbsp. tablespoons of salt

Preparation: 


Rinse the fillets with very cold water and dry thoroughly with a towel. Mix honey and salt. Apply this mass to the fish, let it melt, rub gently into the fish. Roll the fillet and place in a glass container.
Cover and refrigerate for one day. Then take out and turn the fillet on the other side in the resulting brine. Leave again for one day. Repeat the fillet turning procedure on the third day. On the fourth day, pour out the brine. The fish is ready!

Accelerated recipe for salting salmon

You will need:

1 kg salmon or trout

2-3 tablespoons of salt

6-8 pcs. peppercorns

3 pcs. bay leaf

1 tbsp. a spoonful of vinegar

50 ml vegetable oil

1 onion.

Preparation:

We butcher the fish, separating the skin from it. Cut the fillets into slices and put them in a container for salting. Prepare the brine in a separate container, pour half a liter of water there, add salt and stir thoroughly. Fill the fish with brine and put oppression on top of it. Let it stand like this at room temperature for one and a half two hours, then drain the brine and fill it with a new mixture from a glass of water and a spoonful of vinegar. We leave the fish in it for 3-5 minutes. Cut the hands into rings, add bay leaves, pepper, vegetable oil and lay out the fish fillet slices and mix everything thoroughly. The fish will be ready in 15-20 minutes!

One of the invariable attributes of the festive table is salted trout or salmon. If you don't feel like spending a lot of money buying a delicacy, try salting the product at home. A minimum of ingredients and time at the kitchen table will be required, and the taste of the resulting fish will delight you and your guests.

How to salt trout at home

You can salt trout in different ways. However, they all involve the same technology. First, the fish needs to be butchered. If fillet is required, remove the bones. The next step will be the production of brine or dry pickling mixture. The fish will need to be placed in a container and filled or covered with seasonings. The salting of the trout will end by sending the container under pressure to the refrigerator so that the product is well salted and saturated with the aroma of spices.

How much to salt trout at home

Every person has different ideas about delicious salted fish. There are two methods for how much to salt trout by time:

• A slightly salted fish carcass will need to be salted in a marinade or spices for a short time. This salting is considered a quick way to get a delicacy. Several hours are allotted for the preparation of lightly salted dishes. The taste of such fish is tender.
• Fans of a more piquant product will love the well-salted fish. It is necessary to salt the fish in brine or spices for a period of 1 to several days. It has a sharper, saltier taste.

Trout salting recipe at home

Before choosing the instructions for making fish, determine whether it will be slices, fillet plates or whole carcasses. In accordance with this, you can pick up a recipe for salting trout. It may involve dry curing or brine. A variety of spice mixes or individual spices can help add flavor and aroma. Among the variety of options for how to salt, everyone can choose their own delicious recipe.

How to salt trout with salt and sugar at home

• Cooking time: 1-2 days.
• Servings Per Container: 8 Persons.
• Calorie content: 198 kcal.
• Purpose: for dinner / festive table.

Using the dry method with the addition of salt and sugar is one of the simpler options for salting salmon. You need a minimum of components and effort. The product is very tasty and tender. Ready-made fish can be used for sandwiches, as an appetizer for a festive table or family dinner, used for making salads.

• granulated sugar - 1 tbsp. l .;
• trout (fillet) - 1000 g;
• bay leaf - 3 pcs.;
• sea ​​salt - 3 tbsp. l .;
• lemon juice;
• spices for fish;
• black peppercorns - 5 pcs.

1. Take a deep dish. Put some of the sugar and salt on the bottom. Place a piece of fresh fish on top, skin side down, then add the sweet-salty mixture again.
2. Pour a little lemon juice over the fillet, put the bay leaf, sprinkle with seasonings.
3. Place the second part of the fish skin side up, sprinkle with sugar and salt.
4. Press down the product with a three-liter jar of water, place in a warm place for 120 minutes.
5. Then remove the press, cover the dishes with a lid. Refrigerate the fillets.
6. Dry salting of trout will take 1-2 days.

Salted trout at home

• Cooking time: 7 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 186 kcal.
• Purpose: dinner / festive table.
• Cuisine: Scandinavian, Russian.
• Complexity of preparation: easy.

Low-salt red fish will appeal to those who prefer to preserve the taste of the product as much as possible. The most delicate fillet will suit for a holiday and for a family dinner at dinner. Lemon juice will help set off the flavor of the dish. It will take very little time to salt such a delicacy. After waiting a few hours, you will get a delicious and tender fish fillet.

1. Rinse fresh fish, remove skin and bones. Divide the fillet with a knife into small pieces, place them in a container where you will cook lightly salted fish.
2. Cut the lemon into thin semicircles. Spread the resulting slices on the fish. Season the dish with salt, sprinkle with pepper.
3. Cover the resulting workpiece with a lid, put in the refrigerator overnight. In the morning, lightly salted trout at home with lemon will be ready.

Learn how to salt trout caviar at home.

How to salt rainbow trout

• Cooking time: 1 day.
• Servings Per Container: 4-5 Persons.
• Calorie content: 198 kcal.
• Purpose: for dinner / party.
• Cuisine: Russian, Scandinavian.
• Complexity of preparation: easy.

The rainbow-colored look of the red fish is more suitable for salting it, more than the rest. Experts recommend choosing sea, rather than river, trout varieties for spicy salting, since it is fatter, has a brighter color and elastic structure. Such a delicious and beautiful delicate product is much more pleasant to eat and decorate with pieces of other food for the holiday.

• dill - 1 bunch;
• ground black pepper;
• fillet of rainbow trout - 0.5 kg;
• granulated sugar - 150 g;
• salt - 0.2 kg.

1. Take a deep container, pour chopped dill, sugar, pepper and salt inside.
2. Place the fish fillets, skin side down, sprinkle with the prepared mixture. Do the same with the other piece.
3. Prepared carcasses should be wrapped with cling film and placed under a press for a day, placing them in any container. After the allotted time, the question of whether rainbow trout can be salted will be resolved.

How to salt whole trout

• Cooking time: 1-3 days.
• Servings Per Container: 6-7 Persons.
• Calorie content: 198 kcal.
• Purpose: for a festive table / dinner.
• Cuisine: Scandinavian.
• Complexity of preparation: easy.

The salmon ambassador is entirely pleasant for housewives in that it practically does not require cutting. The cooks believe that the better the integrity of the carcass is preserved, the tastier the product will be at the exit. The manufacturing time will take a little more. The duration of salting according to a step-by-step recipe depends on the size of the fish, its type, the taste that you want to get as a result.

1. To quickly salt the fish at home, open the bellies of the trout, remove the entrails, caviar or milk. The head, fins and tail do not need to be cut off. Rinse the cut carcass thoroughly, wipe with paper towels.
2. The second step is to know how to prepare the brine to salt the product. To do this, mix salt and sugar, squeeze out the juice of 1 lemon, add olive oil. Black pepper in the mixture will add a spice to the taste.
3. Place the fish in a suitable sized enamel or plastic dish. Cover the carcass with the pickling mixture, cover with a plate. Oppression should be placed on top.
4. The process of how to salt trout entirely at home must be completed by placing the entire structure in the refrigerator. The bottom shelf is best for this.
5. Leave the fish cold until tender. This takes from 1 to 3 days. The time to complete the step-by-step recipe depends on the size of the fish.

Salted trout in brine

• Cooking time: 3 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content: 224 kcal.
• Purpose: festive table.
• Cuisine: Russian.
• Complexity of preparation: easy.

The method of “wet-salting” salmon makes the product juicy, soft and spicy. The hostess will need to make a minimum of effort. The brine is easily prepared on the basis of vegetable fat, vinegar and a variety of spices. Adding lemon juice will add a little sourness. In 2 hours you will get delicious spiced salted trout in oil in a quick way.

• bay leaf - 3 pcs.;
• water - ½ l;
• salt - 3 tbsp. l .;
• lemon - 1 pc.;
• trout - 1000 g;
• vinegar (6%) - 1 tbsp. l .;
• black peppercorns - 8 pcs.;
• lean oil - 2 tbsp. l .;
• onion - 1 head.

1. The first step in a quick way to salt trout in brine is to cut the fish. Bones, fins, tail, head should be removed.
2. Cut the resulting fillet into pieces, pour well with lemon juice. Place the slices in a bowl, placing laurel leaves, pepper and onion, cut into rings, between them.
3. The next step in how to cook red fish is to mix the brine. Combine vegetable oil, lemon juice and water. Pour the mixture into the fish fillet container.
4. Place the oppression on the product, leave for a couple of hours for salting. In 2 hours you will get delicious spiced salted trout in oil in a quick way.

It cannot be attributed to dishes that are difficult to cook properly, salting salmon fish. However, experienced chefs know a few secrets of butchering and spicy salting to make salted trout even tastier:

• Before proceeding with the process of how to cook a trout carcass according to a recipe with a photo, it needs to be cleaned and gutted.
• If you only need trout fillets, cut off the fins and tail. This can be done using a sharp knife or special scissors.
• To make the scales come off the fish better, before salting it, hold the fish under hot water.
• When choosing which fish to pickle, opt for chilled fish. It will not need to be defrosted, unlike fresh frozen. Taste, firmness and color are better preserved.
• It is important to salt the product correctly, observing the proportions of sugar and salt.
• Many housewives are wondering how to store a delicacy correctly? It is better to keep the finished fish in a jar or container in the refrigerator. Leaving food in a warm place is a quick way to spoil it.

Have you ever noticed that salted fish in stores costs twice as much as frozen fish? Then why overpay if you can cook your favorite delicacy yourself and be sure of its freshness? In this article, we will look at all the stages of cooking gourmet red trout - the favorite of anglers and the most delicious representative of the entire salmon family.

How to cook salted trout at home?

The first stage is the selection of fish for salting. Quality standards are easy to remember: red gills, clear eyes, and a “non-fishy” smell are sure indicators that fish is fresh. If you buy a frozen product, you should make sure that the fish has not been re-frozen: the absence of brown spots and damage on the skin of the fish confirms its good quality.

After the purchase, the selected fish must be cut, therefore, before salting, wash the trout, clean it, separate the fins and wipe it dry. Now it's time to cut the fillet: walk with a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones.

Now let's figure out how to store salted trout. Of course, fish of its own salting does not contain preservatives and therefore deteriorates much faster than the factory version, therefore, we recommend eating the fish immediately after salting. True, trout prepared in this way can be covered with paper or cellophane: such a shelter partially protects against oxidation, and the fish can be stored for 5-7 days. Pouring or pickling in vegetable oil will help prolong the life of your favorite product longer.

Salted trout in brine

Perhaps, salted trout in brine is prepared much easier than in all the recipes described below. And what is not a good reason to use this method of pickling?

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• water - 1 l.

Preparation

Dissolve salt and sugar in hot water, wait for the brine to cool, but do not waste time: cut the fillet into palm-width slices (as small as possible) and remove the bones. We put the fish in the brine, if the trout floats up, press it with a saucer, and leave it under the lid in the refrigerator for a day.

The degree of salting is determined at the rate of 4 tbsp. tablespoons of salt per 1 kg of fish.

Salted rainbow trout

The recipe for dry salted trout will help you to feel the classic taste of salted fish. It will take longer to cook such fish, but after trying you will definitely not regret the time spent.

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• bay leaf - 3-4 pcs.;
• lemon juice - 2-3 tbsp. spoons.

Preparation

We spread one trout fillet on a pillow of a mixture of salt and sugar, skin side down, then sprinkle more salting mixture on the fillet itself, put the bay leaf there and pour the lemon juice. We proceed with the second half of the fillet in the same way. As a result, we get an alternation of layers of fish and salt. We leave the trout for 1-2 days in a closed container in the refrigerator. The salting process lasts depending on the size of the fish. At the end, we drain the released juice, clean the fish with a napkin, but do not rinse it (!), Cut it and eat it with pleasure.

Oil is the most reliable protector against oxygen, and, consequently, against product spoilage. Therefore, if you are going to stock up on salted fish for future use, and not for a feast, then choose salted in oil.

Ingredients:

Preparation

The fillets separated from the bones are peeled from the skin and cut into slices. We put them in an enamel or glass dish, sprinkle with salt and pour in oil. We put the bellies on top without oil dressing, since they themselves are quite fatty. Salting is 1 hour at room temperature, and then another 12 hours in the refrigerator. Bon Appetit!

In the legendary nineties, when the domestic economy was at its peak, I got a recipe for how to salt trout at home. I must say that I still practice the method of home cutting and salting fish, despite the full store shelves, but most of all I like to cook trout.

Firstly, red fish is easiest to dissolve on fillets, and secondly, I just love this taste, and the savings for the family budget, as they say, are "obvious". But the biggest advantage of homemade salting was and remains the absence of preservatives and colors in cooked fish.

How to salt trout at home

Fish cutting board; sharp knife; tablespoon and teaspoon; paper towels; glass bowl with a tight-fitting lid.

Ingredients

How to choose the right ingredients

From the point of view of pure savings, then it is more profitable to buy a whole fish, whole fish without gutting, with the head and entrails, and make the fillet yourself. Here you have the first dish available - a fat rich ear, and a quick-cooking snack - just within a day.

• For salting, you can take it as chilled and frozen fish, but fresh is better.
• Trout flesh should have a pale pink (salmon) color, without yellowness or excessive redness.
• Coarse rock salt is suitable for salting. You can also use sea salt, but not fine.
• A container for fish should be either glass or made of quality food grade plastic, but not metal.

Step-by-step process for preparing trout fillet and salting

There is nothing difficult in cutting, milling and salting red fish. But it is very important for the recipe, how to salt trout at home, to observe the proportion of sugar and salt.

We make fillets

Did you know? Fish heads, ridge, and fins make a great ear. Therefore, do not throw away the by-products!

Salted trout

Video recipe

I suggest watching a story about fillet making and its further self-salting. Watch the video - how to salt trout at home, and make sure that there is nothing complicated in this process.

If you are lucky and the fish you bought turned out to be a female, then it will have some caviar in its belly, which can also be salted. Take an interest and use the recipe to prepare a delicacy for the family.

Lightly salted trout recipe

Active cooking time: 10 min.
Total cooking time: day.
Servings: 950 BC
Calorie content per 100 g: 209 kcal
Kitchen equipment and utensils: bowl with high sides, knife, tablespoon.

Ingredients

Step by step cooking of lightly salted fish

If you don't have time to mess around at the kitchen table, it is better to take a ready-made fillet of red fish, since it is quite possible to salt trout deliciously at home.

Important! Before laying in layers, it is imperative to cover the back of each piece of fish with plenty of sugar and salt mixture.

Video recipe

Based on the general principles of self-salting red fish, take an interest at home on your own. This technically simple recipe can become the family secret of a successful housewife.

How and with what salted trout is served

Home-salted trout fillet is served on sandwiches. It is also used for filling snack tartlets, or made with canapes of red fish fillets. They are also cut into thin small slices, decorated with lemon wedges and served as a snack.

Basic common truths

• The calorie content of river trout is much lower than marine.
• Although it is believed that "salting" is not terrible for red fish - it absorbs as much salt as it needs, it is better to adhere to recipe recommendations for proportions.
• All red fish - trout, pink salmon, sockeye salmon, coho salmon or chum salmon - can be salted according to one recipe.
• Frozen fish is thawed gradually, on the bottom shelf of the refrigerator, and not in the kitchen, where the temperature is almost always higher than room temperature.

If we have already started talking about homemade pickles, we cannot ignore the topic in our own kitchen. And since there are many recipes for salting, check out our methodology. Suddenly our version will be exactly what you were looking for.

In addition to recipes for cooking pork, you can find a bunch of useful things on this culinary site.

• Recommendations of experts, and not only pork, at home, so that it turns out tender and tasty.
• Although not a crisis, the prices for semi-finished products differ significantly from those for the finished product. So you might be wondering — how to pickle a herring — so that it tastes better than in the store.
• Another curious recipe, and whether fish salted in this way can be used for smoking in the future.
• Finally, the easiest recipe for fishing enthusiasts. Only for the laziest, we will tell you without much effort.

If you liked my recipes, leave comments at the bottom of the article. And I will also be very grateful if you share your secrets of cooking fish and fish products for your family in your own kitchen.