If you know how to salt trout at home, the homemade delicacy will be no different from the industrially produced one. It is advisable to buy a chilled carcass for salting and already make fillets from it yourself.

Knowing how to salt trout, you can cook a delicacy at home without artificial additives.

Ingredients

Trout 1 kg Salt 3 tbsp Granulated sugar 1 tbsp Black peppercorns 10 piece (s) Bay leaf 3 pieces)

• Servings: 6
• Cooking time: 24 minutes

How to salt trout: a classic recipe

You need to salt the fish in a glass or plastic container. Metal molds are not suitable for this purpose; as a result of metal oxidation upon contact with brine, the fish will get an unpleasant aftertaste.

Preparation:

1. Butcher the fish, separate the fillets.
2. Sprinkle spices on the bottom of the dish, put the trout skin side down.
3. Sprinkle the leftover spices over the fillet and cover with the second part. The skin should be on top.
4. The trout should sit in the brine for at least 24 hours.

Before serving, cut the fillet into portions and drizzle with lemon juice, you can sprinkle it with fresh dill.

How to deliciously salt trout: a quick recipe

Fish salted according to this recipe can be tasted after 2 hours.

Ingredients:

• trout (fillet) - 500 g;
• water - 500 ml;
• salt - 2 tbsp;
• granulated sugar - 2 tablespoons

Preparation:

1. Cut the finished fillet into portions.
2. Pour water into a saucepan and boil, dissolve spices in it. This will be the pickle.
3. Let it cool and pour over the prepared trout.

Leave the fish tray on the kitchen table. It will be ready in 2 hours.

"Honey" trout

This is an unusual and long-lasting recipe for salting trout. But the taste of the resulting fish is worth a long wait.

Ingredients:

• trout (fillet) - 1 kg;
• salt - 3 tbsp;
• honey - 1 tablespoon

Preparation:

1. Remove the skin from the fish fillets and pat dry on a paper towel.
2. Mix salt and liquid honey. With the resulting mass, thoroughly process the fish on both sides, gently rubbing it in.
3. Roll the trout into a roll and place in a plastic container. Close it with a lid and refrigerate for 24 hours.
4. Then take out the tray, unfold the fishloaf and roll it up again, but on the other side. Put the tray in the refrigerator again for a day. The procedure will need to be repeated again.

"Honey" trout will be fully cooked on the fourth day.

For salting, sea salt with large crystals is best. It will not "draw out" juices from the fish and the trout will turn out to be tender and juicy. By the way, it is impossible to oversalt the trout. She will take as much salt as she needs, not more. To make the appetizer elastic and tender, it is advisable to use chilled fish; after freezing, the structure of the meat may become loose and watery.

Trout, like any red fish, is a decoration of any feast. Lightly salted and aromatic snacks are served on sandwiches with green butter, canapes, in tartlets with cheese and herbs, baked in the oven, grilled or over charcoal.

You can get a delicacy to the table on a budget and reliably by salting the fish at home. Choose a fresh, but chilled fish, with a clear look and pink gills. If you buy cut fillets, pay attention to the smell - it should be fishy. Using a frozen carcass, defrost gradually in the refrigerator.

There is a dry curing method that uses salt, sugar and spices. There are recipes for salting trout in marinades:

• with an aqueous solution of salt, sugar and spices;
• with wine or vodka;
• with lemon juice and spices.

Black and allspice, cumin, coriander, cumin and basil are combined with fish. To make the taste of the trout brighter, the slices are shifted with lemon wedges and fresh herbs, and served with horseradish sauce.

For salting fish, glass, porcelain or plastic dishes are suitable, preferably with a lid. Use the salt that is at hand, most importantly, coarsely ground. The ambassador is carried out at a temperature of + 10 ... + 15 ° C. If you want to get a lightly salted product, the procedure will take a day. For a greater degree of salting, the fish should be kept for two days or more.

The classic way of salting trout

In this simple way, you will salt any fish correctly.

If you want to surprise your guests - prepare a “smoky” delicacy - grate ¼ teaspoon fillet of “liquid smoke” solution. For the effect of hot smoking, wrap the salted pieces in foil and bake for 5-7 minutes on the coals of the fire - it will turn out to be very unusual and tasty.

Ingredients:

• trout fillet - 500 gr;
• salt - 25 gr;
• sugar - 10 gr;
• ground black pepper - 0.5 tsp;
• allspice peas - 2-3 pcs;
• bay leaf - 1-2 pcs.

Ingredients:

• medium trout - 2 pcs;
• sea ​​salt - 2 tbsp;
• soy sauce - 3-4 tablespoons;
• ground allspice - 1 tsp;
• dried basil - 1 tsp;
• coriander grain - 1 tsp

Cooking method:

1. Remove heads and entrails from trout carcasses, rinse thoroughly and let the water drain.
2. Dissolve the soy sauce in 150 ml of water, add salt, spices, mix.
3. Place the fish in a bowl for salting, fill with marinade and leave in a cool place for 1-2 days.

Salted trout in wine with lemon

Cut the fillet prepared according to this recipe into thin strips, roll into rolls and serve in tartlets filled with cream cheese. Decorate the top with a lemon wedge.

Cooking time is 24 hours.

Ingredients:

• fresh trout fillet - 400 gr;
• white wine - 150-200 ml;
• sea ​​salt - 30-40 gr;
• lemon - 1 pc;
• greens of rosemary and parsley - 2 sprigs each.

Cooking method:

1. Squeeze the juice out of the lemon and drizzle over the chilled trout fillet.
2. Then rub the fish with salt and place in a suitable container.
3. Pour the fillet with wine, shift with sprigs of herbs and leave to salt for 20-30 hours. During this time, turn the fish 2-3 times.

Salted trout in honey-mustard marinade

In a marinade of honey and mustard, the fish is quickly salted.

In this sauce, try to cook lightly salted trout and grill it, after greasing the fish with vegetable oil.

Cooking time - 1 day.

Ingredients:

• fresh trout - 1 kg;
• liquid honey - 30-50 gr;
• table mustard - 1-2 tsp;
• salt - 2-3 tbsp;
• a set of spices for fish - 2 tsp

Cooking method:

1. Wash the trout carcasses, remove the heads, entrails and separate the fillets from the bones.
2. Mix honey, mustard, salt, spices and rub the fish with the resulting mass.
3. Place the fillets in a dish with a lid and leave in a cool place overnight.

Quick salting of trout in a spicy marinade in Korean style

The fish is salted quickly - salted in the evening, and salted trout is ready for lunch.

Instead of spices for Korean carrots, take ground coriander and heat in a dry frying pan until golden brown.

Cooking time - 12-15 hours.

Ingredients:

• trout fillet with skin - 600 gr;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• tomato paste - 1 tbsp;
• grated ginger root - 1 tbsp;
• vegetable oil - 2 tablespoons;
• vinegar - 1 tbsp;
• garlic - 1 clove;
• onions - 1 pc;
• greens - 2-3 branches;
• ground red pepper - 0.5 tsp;
• spices for Korean carrots - 1 tsp

Cooking method:

1. Wash fish fillets with skin, dry and cut across into thin strips.
2. Combine the ingredients for the marinade and rub the trout pieces with the resulting mixture.
3. Place under a press in a cool place overnight, not in the refrigerator. In cold weather, the ambassador lasts longer.
4. Put the finished fillet on a fish dish, put onion rings, sprinkle with herbs and serve.

We hope that now you have no questions left on how to salt trout at home.

Bon Appetit!

Red fish contains many valuable saturated fatty acids, elements. She has a pleasant delicate taste and low calorie content. Many trout dishes are considered delicious. On the festive table, they prepare slices of lightly salted fish, sandwiches, salads. Buyers know how much a salted product costs, so many decide to salt the trout on their own. Below are the most popular and delicious recipes. Having prepared such a fish, you can be sure that it will become a table decoration.

Cooking nuances

The process of salting fish may seem complicated, but in fact everything is simple, even an inexperienced cook can handle it. To cook delicious lightly salted trout, we advise you to read the recommendations:

1. Buy an uncut carcass. It is cheaper than fillets or chopped steaks. In addition, there is a possibility that caviar will be caught in it.
2. Purchase chilled or fresh fish for salting trout. If you find only frozen, then leave it to thaw at room temperature.
3. You can salt a whole carcass, fillets or pieces of trout. You need to cut the fish with any salting option. It can be difficult the first time, but the skills you need will develop over time. Open the belly, remove all the insides. Be careful not to damage the eggs if they come across them. Then rinse the carcass, cut off the tail and head. Do not throw them away, cook delicious fish soup for lunch. Start salting the fish. It is unnecessary to remove the skin.
4. Use only sea salt or coarse salt. She will not take the juice from the fish.
5. Salting the trout at home is imperative with honey or sugar, then the meat will turn out to be unusually tender. Add spices - Provencal herbs, lemon, but do not overdo it.
6. The curing time depends on which recipe you are cooking and which pieces you use. Usually three days are enough. The salted fillet will be ready in a day.

Important ! With gauze, you can remove the black film from the belly, with a spoon - remove the blood clot.

How and how much to store

It is correct to keep salted fish in the refrigerator in brine. It will last longer in freshness. The second way is to wrap it in paper or cloth and send it to the freezer.

On the refrigerator shelf, medium salted seafood will keep fresh for 10 days. Lightly salted will last 6 days. Any fish can be stored in the freezer for about a month.

Classic salting

Grocery list:

• fillet - 1 kg;
• sugar - 20 gr.;
• salt - 60 gr.;
• peppercorns - 10 pcs.;
• laurel - 2 pcs.

How to cook:

• Stir the sugar and salt. Place 1 tablespoon of the mixture on the bottom of a bowl or container in which the seafood will be salted. You cannot take a metal container, otherwise the fish will taste like iron.
• Put 5 peas and 1 bay leaf on the bottom, lay half of the meat on top with the skin down.
• Fall asleep with 2 tablespoons of dry mixture. The remaining pieces are placed on top with their backs up and covered with salt and sugar, pepper and lavrushka are thrown.
• Cover the bowl and take it to a cold place.

You can watch the video here:

Salted trout prepared in this way will be salted in a day. For serving, it is cut into thin slices and poured with lemon juice.

Whole salted trout

What you need:

• carcass - 1 kg;
• sugar - 50 gr.;
• salt - 50 gr.;
• peppercorns - 12 pcs.;
• bay leaf - 3 pcs.

Recipe:

1. Rinse the fish thoroughly, dry it with a towel.
2. Chop 2 bay leaves, mix with bulk ingredients and pepper.
3. Rub the carcass with the resulting mass from all sides.
4. Put 1 sheet in the abdomen. We wrap the fish in cloth or parchment paper, place it in a bowl and put it in the refrigerator for 2 days.

Lightly salted trout can be stored for no longer than a week. You can also put it in the freezer for a month.

How to salt in brine

Grocery list:

• trout steaks - 1 kg;
• water - 1 l.;
• salt - 350 gr.;
• seasonings - optional.

Step-by-step recipe:

• The pieces should be no wider than 5 cm. First, boil water, pour salt into it. Cook and stir until it dissolves.
• Pour in the seasonings, cook for another minute. We remove from the fire.
• We are waiting for the marinade to cool down.
• We put the fish in a container and fill it with brine. We set the load on top. We carry it to the refrigerator.

The steaks will be salted after 36 hours. They will be a weak ambassador. You can leave it for another 1 day.

Salting in 2 hours

This is the easiest recipe for salt trout. She prepares very quickly. Dissolve 40 grams in half a liter of water. salt and the same amount of sugar. The fish is poured with marinade. After 2 hours, the brine is poured out, the seafood is transferred to a dish, sprinkled with lemon juice and served on the table.

With honey

Take 1 kg of fillet, remove the skin. 20 gr. honey is combined with 50 gr. salt and mix well. The meat is coated with the mixture on all sides, rolled up and placed in a container. Close with a lid, take out to a cold place for a day.

After the specified time, the pulp is unrolled, rolled into a roll on the other side, put in brine and placed in the cold again. On the second and third day, the procedure is repeated. On the 4th day, cut into slices and serve.

It turns out very tasty, honey brings an interesting note to the taste of the dish

With vodka

• Ingredients:
• fish fillet - 1 kg;
• sugar - 30 gr.;
• salt - 40 gr.;
• vodka - 30 ml.

Cooking method:

• Cut the meat into slices.
• Combine sugar with salt and sprinkle the fish with the mixture.
• We put the fish in a container, pour it with vodka and put it on the balcony.

We keep lightly salted trout from 12 hours, you can leave it for a day. Guests will be surprised by the extraordinary taste of the trout.

Salted fish with dill

What you need:

• fillet - 500 gr.;
• salt, sugar - 40 g each;
• dill - 60 gr.

Recipe:

1. Combine sugar with salt.
2. Rub the pulp on all sides with the mixture.
3. Half the dill is placed on the bottom of the bowl, a layer of fish is placed on top, with the skin facing down.
4. Put greens and fish again, skin side up.
5. Close the lid and leave the trout at home for 6 hours in the kitchen. Put in the refrigerator for a day.

Lightly salted trout with lemon

• fillet - 700 gr.;
• lemon - 1 pc.;
• salt.

How to cook

The meat and lemon are washed. The pulp is cut into 2 parts, each of which is coated with 1 small spoonful of salt. Citrus is cut into circles. Put the fish in the container, a circle of lemon on top and alternate until the end. Close with a lid and put in a refrigerator for 2 days.

Dry method

With this option, the taste of the fish is preserved as much as possible. It takes little time to cook.

Components:

• trout - 0.5 kg;
• lemon - ½ pc.;
• salt;
• ground black pepper.

Step by step recipe with photo:

• We wash the product, remove the skin, remove the bones.
• Cut the pulp into small pieces, put them in a bowl.
• Cut the citrus into semicircles. Put the slices on the trout, cover with pepper, salt.
• Wrap the container in plastic wrap and refrigerate for 12 hours. We take a sample in the morning.

Conclusion

If you want to surprise your family with salted fish sandwiches, you don't need to buy it in the store. It is much cheaper and healthier to buy fresh trout and pickle it at home. There are many ways to salt seafood. But the technology is the same. First, the trout is cut, brine is prepared and pickled. There is no need to wait long - the product will be ready in 2 hours or 4 days. It depends on the chosen method of salting. Garnish with lemon and herbs when done.

It is customary to eat red fish in Russia in a slightly salted form. This is the simplest 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 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, sprinkle with a generous amount of pickling mixture and add 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 until the fish is cooked. 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 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 remove 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 leaves

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 into it, 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. We cut our 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!

It is not necessary to clean the carcass from the scales - it will not hurt.

We do not discard the remaining tail and head, as well as the fins - we will leave them in the freezer until the next cooking. Trout ambassador isn't your last culinary experience, is it?

No bones

On the table, we should have 2 pieces of fillet without large bones - on the skin. Further processing involves removing the remains of bones and fat, as well as pieces of clean skin along the edges.

With the same movement of the knife, as in filleting, we separate the edge of the abdomen - along with the remains of the pectoral bones and pectoral fins. This is how salting of trout is done at home, the recipe for which we are looking at.

Before you salt the trout (at home, with salt and sugar), you need to remove absolutely all the bones remaining in the meat. Those in the region of the ridge and sternum We do this with the help of special tweezers. Even pliers can be used for this purpose.

It is imperative to remove the bones so that they do not interfere with us in the future.

Advice. Use rubber gloves when cleaning fish. Thus, you will be relieved of the need to wash your hands of the fishy odor, and the product will be processed in a sterile environment.

What's the salt?

Let me remind you - salting trout at home, the recipe we are looking at is an option with the dry method. That is, no water, no marinade, soaking and other water procedures.

Question. How much salt do you need? For a 2 kg piece of fillet, two tablespoons of coarse rock salt will be enough. In this case, the trout will turn out to be tender, slightly salted. However, the portion can be increased. This is the most.

Instead of salt, you can also use a salt-pepper mixture, sometimes mixed with bay leaves and herbs. It is important not to overdo it with spices. As for the classic composition of such a mixture, we list the main ingredients:

1. Rock salt - 1 part.
2. Ground black pepper - 1/3 part.
3. Sugar - 1/2 part.
4. Bay leaf (chopped) - 1/2 part.

Such a mixture will be something like a dry marinade, giving the fish a special spicy taste and aroma. Sprinkle the fillets on a baking sheet with salt or a salt mixture.

As for the greens, they use dill, the twigs of which are placed on top - after the fish is salted. So, in general terms, salting trout at home is done - the recipe may vary.

An interesting tip is to use vodka as the last ingredient. A small amount of vodka (20-30g) is sprinkled on the fillet at the very end of the process, as if fixing the result. Perhaps vodka plays the role of a preservative.

If you salt the fish in this way during the day, it will be ready to eat in the evening. And good luck with your endeavor like salting trout at home, the recipe for which we just discussed.

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