master class on salting trout

Master class: salting trout at home

Who among us doesn’t like to drink sweet tea with lemon and eat a sandwich with red fish – fatty, salty and incredibly tasty? The most delicious salted fish are trout and salmon, but they cost accordingly. A kilogram of salted fish will cost you 800 rubles, and raw fish costs half as much. Therefore, it makes sense to salt the fish yourself at home. It's not difficult at all, and if you know some tricks, you can treat yourself to salted fish regularly.

At cost: trout purchased in a supermarket and salted at home turns out to be 3 times cheaper than commercially salted trout purchased!!!

You will need:

1. trout carcass – 2.5 kg;
2. salt – 2 tbsp. spoons;
3. sugar – 2 tbsp. spoons.

If you have ungutted fish, then completely gut it, remove the head, and wash it. We sell fish already gutted and without heads - you don’t have to choose.

gutted trout

Cut off a piece from the beginning and end of the fish, fins and belly - the fattest part. It can also be salted, but this is for amateurs. All this “production waste” will be used to make excellent fish soup.

cut off the fattest parts

layer into 2 parts

It must also be removed by carefully cutting it with a knife. The bones from the belly can be removed at this stage, but we salt them along with them; after the fish is ready, they can be easily removed by hand. If you don't want to wait, use tweezers and pull out all the bones.

Those who like to chew the bones can also pickle the ridge, then dry it and use it with beer.

we separate the ridge

We do not remove the skin from the carcass - we will also remove it from already salted fish.

Prepare a mixture of salt and sugar. Don't be afraid to over-salt the fish. Firstly, trout itself is quite fatty, and secondly, red fish tends to take exactly as much salt as it needs. That is, if you do not violate the technology, it is quite difficult to over-salt the fish.

There are plenty of recipes for salting red fish. Some use salt and sugar in a ratio of 2 to 1, some add 1 teaspoon of sugar, but, in my opinion, our proportion is the best, and you can choose it individually to suit your taste. You can also add pepper, bay leaf, lemon, ginger, and other spices - we describe the original recipe without spices, you can add them according to your taste and mood.

Rub the fish half-carcasses with a mixture of salt and sugar.

rub the half carcasses with a mixture of salt and sugar

And place the meat side down in a container for salting: it can be an enamel bowl, or a glass bowl, or a plastic container. At this stage, many make a mistake - materials from the Internet only contribute to this - they put oppression on the fish. Don't do this! This will cause the fish meat to become tough. There is absolutely no need for pressure; even if the fish is not completely immersed in the brine, it will still be salted evenly.

place the trout in a bowl

We cover the container with transparent film, this will prevent the penetration of excess odors, and put it in the refrigerator. At a temperature of +4°C, the fish is salted for 3 days. If it stays a little longer, no big deal.

cover with polyethylene

After three days, take the fish out of the refrigerator and cut it up: remove the skin and bones. The skin is removed very simply - using a thin knife we ​​make an incision from the edge

make a cut with a knife from the edge

and begin to pull the skin, helping with a knife.

pull the skin using a knife

The bones are easily removed directly with your hands, or you can use tweezers.

remove bones

As a result, you will end up with two even pieces of fillet, which need to be cut into thin plastics, placed in jars and filled with vegetable oil.

cut into thin slices

At this stage you can add spices, we usually make several different jars: one with pepper and bay leaves, one with lemon and another with onions. Store in the refrigerator for no more than a week - if you store longer, the fish will become increasingly saltier and may eventually go rancid; or you can freeze it.

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

1. It is better to take whole fish or steaks if the carcass is large enough.
2. Pay attention to the color of the meat. It should be soft pink. The bright color indicates that dyes have been added to the fish.
3. There should be no foreign spots on the fish. They indicate re-freezing.

If you take a whole fish for salting trout at home, then you need to cut it up correctly: first cut off the side fins with scissors, peel off the scales, cut off the head and tail. There is no need to remove the skin. You can remove the ribs and spine before salting (to do this, the fish is cut along the spine) or after the fillet is salted.

To ensure successful salting, follow the proportions indicated in the recipe and use coarse salt.

Fish is usually salted in glass or ceramic dishes so that the meat does not acquire a metallic taste.

Express recipe for salting 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 salt;
• 1 tbsp sugar.

Preparation:

1. If you salt more trout, increase the amount of salt and sugar according to the proportions.
2. 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.
3. Mix salt and sugar.
4. Generously coat the steak on all sides with the mixture. The salt should cover not only the skin, but also the cut areas of the meat and the rib cavity.
5. Place the steak in a container. Press down with a jar of water.

Salting trout with dill and black pepper

Trout salted in this way can be immediately served to a festive or buffet table in slices or decorated with tartlets. The pepper adds a little spice and the dill rounds out the flavor.

Ingredients:

• chilled trout;
• 2 tablespoons coarse salt;
• 1 tbsp sugar;
• 3 peas of allspice;
• a small bunch of fresh dill.

Preparation:

1. Increase the amount of salt and sugar if necessary, maintaining all proportions.
2. Carve the trout and cut into large pieces. There is no need to remove the skin.
3. Finely chop the dill. Mix it with sugar, salt and pepper.
4. Dredge each steak in the mixture on all sides.
5. Wrap each steak in food grade cellophane, place it in a container, weigh it down and put it in the refrigerator.
6. The fish is ready in 5-6 hours.

Salting trout in brine

In brine, fish takes a little longer to salt, but it is better salted. The fillet turns out soft and tender. Before such salting, it is better to remove the seeds in advance, otherwise it will be more difficult to do this later.

Ingredients (per 1 liter of water):

• trout;
• 1 teaspoon sugar;
• 300 gr. coarse salt;
• 3 pcs. allspice peas;
• 2 bay leaves.

Preparation:

1. Boil water in a saucepan.
2. Add salt and sugar. Stir until completely dissolved.
3. Add bay leaf and pepper. Cook for 3 minutes.
4. Remove the brine from the stove and let it cool.
5. Sprinkle the bottom of the container in which you will salt the fish with salt.
6. If you are going to salt a whole fish, then cut it into pieces.
7. Place the trout in a container and fill with brine. Press down with a weight and place in the refrigerator for a day.

Flavored salted trout

Cognac gives trout a subtle tart flavor. It is successfully complemented with coriander. This fish is served at the festive table in the form of a separate cut, decorated with lemon.

½ teaspoon ground coriander.

Preparation:

1. Cut the fish into pieces if required. Peel off the skin and remove the seeds.
2. Cut the fillet into small pieces.
3. Stir sugar and salt in cognac, add coriander.
4. Pour the mixture over the fish pieces. Press down with a weight and put it in the refrigerator for a couple of days.

You can deliciously pickle trout at home without any hassle. To do this, you can choose any convenient method - dry or in brine. The fish turns out delicious, and you can rest assured of its freshness.

Red fish contains many valuable saturated fatty acids and elements. It has a pleasant delicate taste and low calorie content. Many trout dishes are considered delicacies. Sliced ​​lightly salted fish, sandwiches, and salads are prepared for the festive table. Buyers know how much a salted product costs, so many decide to salt the trout themselves. Below are the most popular and delicious recipes. Having prepared such a fish, you can be sure that it will become a table decoration.

Nuances of preparation

The process of salting fish may seem complicated, but in fact everything is simple, even an inexperienced cook can handle it. To prepare delicious lightly salted trout, we recommend that you familiarize yourself with the recommendations:

1. Buy an uncut carcass. It will cost less than ready-made fillets or cut steaks. In addition, there is a possibility that there will be caviar in it.
2. To pickle trout, purchase chilled or fresh fish. If you only find frozen, then leave it to thaw at room temperature.
3. You can salt a whole trout carcass, fillet or pieces. You need to cut the fish with any salting option. It may be difficult the first time, but over time the necessary skills will emerge. Open the belly and remove all the entrails. Do this carefully so as not to damage the eggs if they get caught. Then wash the carcass, cut off the tail and head. Don't throw them away, cook a delicious fish soup for lunch. Start salting the fish. There is no need to remove the skin.
4. Use only sea or coarse salt. She will not take the juice from the fish.
5. It is necessary to salt trout at home with honey or sugar, then the meat will turn out unusually tender. Add spices - Provençal herbs, lemon, but do not overdo it.
6. The salting time depends on what recipe you are making and what pieces you are using. 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 abdomen, and with a spoon you can remove the blood clot.

How and how much to store

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

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

Classic pickling

Grocery list:

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

How to cook:

• Mix sugar and salt. Place 1 tablespoon of the mixture on the bottom of a bowl or container in which the seafood will be salted. Do not use a metal container, otherwise the fish will have an iron taste.
• Place 5 peas and 1 bay leaf on the bottom, lay half the meat on top, skin side down.
• Add 2 tablespoons of dry mixture. The remaining pieces are placed on top with the back up and covered with salt and sugar, pepper and bay leaves are thrown in.
• Cover the bowl with a lid and take it to a cool place.

The video can be viewed here:

Salted trout prepared using this method will be salted within a day. To serve, cut it into thin slices and sprinkle with lemon juice.

Whole salted trout

What you will need:

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

Recipe:

1. Wash the fish thoroughly and dry with a towel.
2. Chop 2 bay leaves and mix with bulk ingredients and pepper.
3. Rub the resulting mass onto the carcass on all sides.
4. Place 1 leaf in the abdomen. 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 add 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 and add salt to it. Cook and stir until it dissolves.
• Add seasonings and cook for another minute. Remove from heat.
• We are waiting for the marinade to cool.
• Place the fish in a container and fill it with brine. Place the weight on top. We take it to the refrigerator.

Steaks will be cured after 36 hours. They will be lightly salted. You can leave it for another 1 day.

Salting in 2 hours

This is the easiest recipe for salting trout. It cooks 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.

With honey

Take 1 kg of fillet and remove the skin. 20 gr. honey 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. Cover with a lid and leave in a cool place for a day.

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

It turns out very tasty, honey adds 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 and salt and sprinkle the mixture over the fish.
• We put the fish in a container, pour it over with vodka and put it on the balcony.

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

Salting fish with dill

What you will need:

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

Recipe:

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

Lightly salted trout with lemon

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

How to cook

Rinse the meat and lemon. The pulp is cut into 2 parts, each of which is coated with 1 small spoon of salt. Citrus is cut into circles. Place the fish in the container, add a slice of lemon on top and alternate until the end. Cover with a lid and place in the 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 prepare.

Components:

• trout – 0.5 kg;
• lemon – ½ piece;
• salt;
• ground black pepper.

Step-by-step recipe with photos:

• We wash the product, remove the skin, remove the bones.
• Cut the pulp into small pieces and place them in a bowl.
• Cut the citrus into semicircles. Place the slices on the trout, add pepper and salt.
• Wrap the container in cling film and place in the refrigerator for 12 hours. We take a sample in the morning.

Conclusion

If you want to surprise your family with sandwiches with salted fish, there is no need to buy it in the store. It is much cheaper and healthier to buy fresh trout and marinate it at home. You can salt seafood in different ways. But the technology is the same. First, the trout is cut, brine is prepared and marinated. There is no need to wait long - the product will be ready in 2 hours or 4 days. This depends on the chosen salting method. When ready, garnish with lemon and herbs.

Red fish is a special delicacy, the appearance of which is always welcome; when salted, it is even more in demand, since it is an excellent snack for alcohol. It is not difficult to find a recipe for how to salt trout deliciously at home, but remember - fish requires a special approach to salting, as long as it is not salted in anything. In this article we will reveal to you the secrets of salting red fish, and tell you how to salt it in an unusual way so that the taste will delight even gourmets.

How to cut trout for salting

Before you start salting fish from the salmon family, you need to cut it. This process is not difficult, but it will take some effort.

To prepare fish for salting, you need to:

• Wash the carcass, cut off the fins (with a medium-sized sharp knife or kitchen scissors), and clean. To remove the scales better, hold the carcass under running hot water;
• Cut off the tail and head of the fish. You can also cut off the belly (due to its excessive fat content, it is better used for cooking fish soup);
• Cut the trout along the ridge, remove the spine and ribs. You should get 2 large fillets, which we will salt at home.

Salting trout: recipe with sugar and salt

Salting trout at home with salt and sugar is as easy as shelling pears. The salting process takes no more than 1-2 days, the speed of salting depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish using dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for pickling (per 1 kg)

• Trout fillet – 1 kg;
• Coarse salt (you can also use ground salt No. 1) – 3 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Black peppercorns – 5-6 peas;
• Spices - to taste;
• Bay leaf – 3-4 pcs.

How to salt trout with salt and sugar

1. Pour a little salt and sugar into a bowl with a deep bottom (ratio - 3:1), put a fresh piece of fish on top (be sure to skin side down), and again sprinkle it with the brine mixture.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that per 1 kg of fish, ideally there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

1. Sprinkle the fillet with lemon juice, cover it with bay leaves, and sprinkle with spices.
2. Next, place the second piece of fish (skin side up), sprinkle it with a mixture of salt and sugar.
3. Cover the trout with oppression and leave it warm for 2 hours. You can use a two- or three-liter jar of water as oppression.
4. After a couple of hours, remove the oppression, cover the container with a lid/plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish secretes), we do not drain it immediately. Only when the trout is salted do we drain the brine liquid and wipe the fish with a paper napkin, removing any remaining salting from it.

That's all - lightly salted, home-salted trout is ready to eat.

Secrets of salting trout at home

In order for the fish to be well salted, but at the same time not to lose its refined taste under the influence of salt, you need to adhere to some salting rules.

1. For salting, take a fresh fish carcass (chilled), but not frozen, and certainly not defrosted.
2. It is believed that sea fish is best suited for salting (the most common type is rainbow trout). It has fattier meat, richer color (dark red), more elastic consistency and an unsurpassed “rich” taste.

River fish is inferior to sea fish in its main characteristics, yet it also has the right to be salted. The calorie content of river trout is low compared to sea trout (the calorie table is presented in the article below), this allows you to cook such fish for those who are on a diet or struggling with excess weight.

1. For salting, you must use enamel or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a “metallic” taste.
2. There is an opinion that it is impossible to oversalt fresh trout, since the fish itself knows how much salt it needs to absorb. Whether this is true or not, try not to overdo it with salt. Follow the proportions indicated in the recipe - and then the lightly salted trout you prepare will not disappoint with its taste.

Lightly salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt, are far from the only ways to deliciously prepare this red delicacy. There are also a lot of very unusual ways of salting fresh fillets.

For example, trout in salt tastes great if you add lemon, vodka or cognac to it. Read more about these types of salting below.

Lightly salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and fill with vodka. We take all products in small quantities. Place the ingredients in the order in which they are listed. Then cover the container with a lid and place pressure on it for about 1-2 hours.

After a couple of hours, put the dishes with fish pieces in the refrigerator (for about 6 hours), after which the delicious appetizer can be considered ready.

Lightly salted trout: recipe with lemon

To prepare lightly salted red fish with lemon, you will need ½ lemon, 500 g of trout, salt and ground black pepper.

We cut a large piece of fish fillet into large pieces, put them in a plastic container, put half a lemon cut into thin slices on top, salt and pepper everything, cover with a lid.

Add salt to your liking, but do not overdo it.

Mix the ingredients, cover the container tightly with a lid, and put it in the refrigerator overnight. That's it - aromatic tender trout with lemon can be served.

Recipe for trout in brine with cognac

Fish will taste very specific if you salt it in cognac. The fillet should lie in the brine for 2-3 days, so it will not only be better salted, but will also be more saturated with the aroma of cognac and spices.

Ingredients

• Cognac – 1 tbsp. l.;
• Trout – 250 g;
• Sugar – ½ tsp;
• Coriander – 1 pinch;
• Salt – 1.5 tsp.

How to salt trout deliciously at home

1. Dissolve the salt in cognac, pour the brine into a plastic container.
2. Rub the (uncut) piece of fish with coriander and sugar.
3. Transfer it to the brine.
4. The fish should be salted within 2-3 days. At the same time, do not forget to turn it from one side to the other from time to time so that it is evenly salted.
5. When the salting process is completed, cut off the skin from the piece and then remove the bones from it. Cut the fillet into beautiful random pieces and serve it to the table.

Salting red fish in regular brine

For those who consider salting in cognac to be too extravagant, you can salt the fish in regular brine.

To do this, for 1 kg of carcass you will need 1 liter of clean water and 350 g of salt.

Having laid the trout in layers, fill it with chilled brine (so that the fish is completely under water), put it under pressure, and immediately place it in the refrigerator.

A day for cold salting is quite enough. If the fish turns out to be too lightly salted for you, the salting time can be increased. But try not to keep it in brine for more than a week. If you accidentally oversalt the fillet, simply soak it in cold boiled water.

According to all the recipes described above, you can also salt other varieties of red fish from the salmon family, for example. It is very often combined with trout in various dishes.

How to salt whole trout at home: salting features

To salt a whole carcass, you do not need to cut it and clean it of bones and skin. It is enough to place the fish tightly in a salting container on a layer of salt (if the salting is dry) or place it in brine.

Before covering the container with a lid, pour more salt into the head and gills.

1-3 days will be enough for the trout to be salted. Everything will depend on the size of the fish and your taste preferences.

What dishes to make based on lightly salted trout

The mildly spicy delicacy can be served not only as an appetizer with alcoholic drinks. The following dishes can be prepared using salted red fish:

• rolls,
• pies,
• and much more.

Lightly salted home-salted trout: calorie table

For those who are watching their kilograms, but at the same time, from time to time, enjoy trout dishes prepared in various ways - we offer to get rid of complex calculations.

Use a ready-made table of calorie content for fish prepared in different ways.

How to pickle trout (salmon) quickly using rum

Fragrant, lightly salted trout will be ready in just 5 hours, and quick salting of trout with rum will give you a pleasant taste and excellent aroma.

Now you know how to salt trout deliciously at home. How much to salt and in what way – you decide for yourself; your taste determines everything. But no matter what you choose, your efforts are doomed to success. After all, salting trout is a win-win option: the fish has great benefits, is filling and very tasty.

Prepare an exquisite delicacy for your feast - and let it reveal a new facet of your culinary talent to your guests.

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, but for a holiday it’s worth working a little more. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table.

Our chef suggests making unusual canapés with trout.

Bon appetit!

Trout is a delicious fish of the salmon family, with tender and tasty meat. It is easy to pickle it at home. The basic version of salting involves the use of only two ingredients - salt and sugar. You can add other spices, marinate in vodka, cognac, lemon juice and aromatic herbs. There are express salting methods that allow you to get the delicacy ready-made in just 2 hours.

• Show all

  Classic recipe

  Ingredients:

  • trout – 1 kg;
  • coarse salt – 2 tbsp. l.;
  • sugar – 2 tbsp. l.;
  • allspice peas – 5 pcs.;
  • bay leaf – 2 pcs.

  Preparation:

  
  

  This step-by-step recipe makes salting trout quick and easy. Pickling at home is a budget option for preparing delicacies. The aromatic snack is served on the table on sandwiches, in canapés, tartlets, used as a filling for pancakes, for salads, or simply as a slice, garnished with lemon slices and herbs. Red fish is well suited as a snack for the New Year, as it is very tasty and colorful.

  In brine

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • sea ​​salt – 350 g;
  • sugar – 1 tsp;
  • allspice, bay leaf and other spices - to taste.

  Preparation:

  1. 1. Defrost the fish.
  2. 2. Prepare the brine. To do this, pour 1 liter of water into a saucepan and boil. Add 1 tablespoon of salt to boiling water, stirring it. When the salt stops dissolving, the correct strength of the brine has been obtained.
  3. 3. Turn off the heat, add sugar and spices to the solution, stir and wait until it cools.
  4. 4. Place a layer of salt on the bottom of the salting dish, then the fish fillet (the skin should face down). If the fish does not fit in one layer, then it is laid out flesh to pulp.
  5. 5. Pour brine (brine). Place a plate on top and place a weight on it. The fish must be completely in the brine. Place in the refrigerator.

  This simple method can be used to obtain a product of varying salting strength, depending on the time the fish is kept in the brine. In 24 hours the trout will be lightly salted, and after 3 days it will be salted. You can store fish for a long time directly in brine.

  If it tastes too salty, then you need to soak it in boiled water for 2 hours, then dry it with paper napkins and cut it into pieces.

  This salting technology refers to industrial methods for preparing large quantities of fish. This method can be used to salt any type of red fish.

  Lightly salted trout with dill

  
  

  Ingredients:

  • trout – 1 kg;
  • salt – 3 tbsp. l.;
  • sugar – 3 tbsp. l.;
  • dill – ½ bunch.

  Preparation:

  1. 1. Cut the fish in the same way as in the first classic recipe.
  2. 2. Rub the trout fillet with a mixture of salt and sugar.
  3. 3. Wash the dill in water and dry on a towel. Place 2-3 sprigs on the bottom of the pickling dish.
  4. 4. Then lay out a layer of fillet, and again dill on top. After this, place the other half of the fish, skin side up. The last layer should be dill.
  5. 5. Apply pressure as in the first step-by-step recipe, leave it in the kitchen for 8 hours, then put it in the refrigerator for 2 days. After this, the lightly salted trout is ready.

  Dry salted whole rainbow trout

  
  

  Ingredients:

  • fresh rainbow trout – 1 kg;
  • salt – 6 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • allspice black peppercorns – 5 pcs.;
  • bay leaf – 2 pcs.;
  • coriander, herbs - to taste;
  • gauze – 1 pc.

  Preparation:

  1. 1. Prepare the carcass: gut, remove the head of the fish, its tail, fins, rinse and dry.
  2. 2. Pour sugar, salt, pepper into a bowl, stir.
  3. 3. Rub the fish inside and outside with this mixture, put a bay leaf in the belly.
  4. 4. Fold the gauze in several layers. Pour and spread over gauze 1 tbsp. l. salt, put the fish, wrap it in gauze and wrap it with a paper towel.
  5. 5. Place the fish in the refrigerator. The total salting time is 3 days. Every day you need to change the gauze twice (by adding a new layer of salt) and turn the fish over. Before serving, cut and sprinkle with herbs.

  Whole trout is lightly salted and can be stored in the refrigerator for a week.

  Salting bellies

  
  

  Ingredients:

  • trout bellies – 400 g;
  • salt – 2 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • ground black pepper – ¼ tsp.

  Preparation:

  1. 1. First defrost frozen bellies in the refrigerator, immediately remove scales from fresh bellies, remove fins, wash and dry.
  2. 2. Mix salt, sugar and pepper, roll each piece of fish in this mixture.
  3. 3. Place the bellies in a glass bowl, press down with pressure, cover with cling film and put in the refrigerator for a day.

  When salting red fish, the bellies are often removed, as they are very fatty and over-salted. They are cheaper in price than trout fillets, and after salting they can be used as a snack for beer or for making salads, as well as a filling for pancakes. To make it easier to eat the bellies, it is recommended to separate the skin before salting. Before using, you can rinse them with water to remove excess spices.

  Salting trout steaks

  
  

  Ingredients:

  • trout steak – 2 pcs.;
  • salt – 4 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • vinegar - 1 tbsp. l.;
  • spices - to taste.

  Preparation:

  1. 1. Wash trout steaks, dry with paper towels or napkins, and place in a salting container.
  2. 2. Pour 1 liter of water into a saucepan, stir salt and sugar in it, boil, add spices, keep on fire for 5-7 minutes.
  3. 3. Turn off the heat, pour in vinegar. When the marinade has cooled, strain it.
  4. 4. Pour brine over the steaks, close the dish and put them on the bottom shelf of the refrigerator for 2 days. Lightly salted trout will be ready in a day. It is not recommended to pickle it for more than 4 days.

  Fast way in 2 hours

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • salt – 2 tbsp. l.;
  • table vinegar 9% - 1 tbsp. l.;
  • sugar – 2 tbsp. l.

  Preparation:

  1. 1. Prepare the brine without vinegar, as in the previous step-by-step recipe.
  2. 2. Wash the trout fillet, dry it, cut into small portions.
  3. 3. Boil 0.5 liters of water in a saucepan, add salt and sugar, stir until completely dissolved.
  4. 4. Cool the brine and pour it over the fish. Leave for 2 hours at room conditions.
  5. 5. In 1 tbsp. Add vinegar to boiled chilled water.
  6. 6. Drain the brine and pour the vinegar solution over the fish for 5 minutes. After this, the trout can be eaten.

  Before serving, for greater juiciness and tenderness, the fish can be poured with sunflower or olive oil, sprinkled with onions, chopped into half rings, or seasoned with pepper.

  Salting rainbow trout fillet per day

  
  

  Ingredients:

  • rainbow trout fillet – 0.5 kg;
  • salt – 200 g;
  • dill – 1 bunch;
  • sugar – 150 g;
  • ground pepper - to taste.

  Preparation:

  1. 1. Thaw the fillet, wash and dry.
  2. 2. Rinse the dill, dry on a towel, and finely chop with a knife.
  3. 3. Mix salt, sugar, pepper, dill, pour part of the mixture into a curing container.
  4. 4. Place the fillet skin side down and sprinkle the rest of the curing mixture on top.
  5. 5. Place pressure on the fish, then put it in the refrigerator. A day later, the appetizer is ready to serve.

  Freshwater trout species (including rainbow) are not inferior in taste to sea trout, although the latter are fattier. Cooked river trout will adequately decorate the table for the New Year or other celebration.

  Salted trout with vodka

  
  

  Ingredients:

  • whole trout – 1 kg;
  • salt – 2 tbsp. l.;
  • sugar – 1.5 tbsp. l.;
  • vodka – 30 ml.

  Preparation:

  1. 1. Cut the carcass in the same way as in the classic cooking recipe.
  2. 2. Mix salt and sugar in a bowl.
  3. 3. Roll the fish fillet in the resulting mixture and place in a pickling bowl.
  4. 4. Pour vodka, close the lid. Keep in the refrigerator for 12 hours.

  Vodka plays a special role in this recipe - it makes the fish more elastic and prevents it from “spreading out” during salting.

  You can salt the trout in another way - first rub the open side of the fillet with vodka, then sprinkle with salt and sugar and put in the second fillet, processed in the same way. Place pressure on top and put in the refrigerator for 1-2 days. Before eating, shake off excess salt or wipe the fish with paper towels.

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • With honey and lemon juice
  • honey - 1 tbsp. l.;
  • salt – 3 tbsp. l.

  Preparation:

  1. 1. Wash and dry the fillet, remove the skin.
  2. 2. Mix honey, lemon juice and salt well.
  3. 3. Rub the resulting marinade into the fillet.
  4. 4. Roll the pieces of fish into rolls, put them in a pickling container or jar, and close it.
  5. 5. Place the container in the refrigerator for 1 day.
  6. 6. Then wrap the rolls with the other side and refrigerate for another 1 day.
  7. 7. Repeat this procedure a third time. After 3 days the delicacy is ready.

  Trout prepared according to this recipe turns out tender and tasty, and the sweetness of honey is practically not felt.

  River trout in a rag

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • sugar – 1 tbsp. l.;
  • coarse salt - 3 tbsp. l.;
  • ground pepper - to taste.

  Preparation:

  1. 1. Wash and dry the fillet.
  2. 2. Mix spices in a bowl. If the fillet is larger, then the proportions increase accordingly (for 1 kg of trout - 3 tbsp. salt and 1 tbsp. sugar).
  3. 3. Lay out a cotton cloth (or waffle towel) on the table, pour in the pickling mixture, place the fillet skin side down, with the second piece on top.
  4. 4. Wrap the fish tightly in a cloth and put it in the refrigerator. After 24 hours, the fish will be salted and ready to eat.

  When salting fish, it is necessary to “pull out” all the excess moisture, which is ensured by a rag. If during the salting process it quickly gets wet, then it is replaced with another one. To add more flavor, you can add finely chopped dill. If you keep the fish in the refrigerator longer - 2-3 days, then it will taste drier and denser.

  Scandinavian way

  
  

  Ingredients:

  • trout – 1 kg;
  • sugar – 3 tbsp. l.;
  • salt – 3 tbsp. l.;
  • dill – 100 g.

  Preparation:

  1. 1. Cut the fish in the same way as in the first step-by-step recipe.
  2. 2. Mix salt and sugar.
  3. 3. Rub the mixture onto the fish fillets.
  4. 4. Wash and dry the dill.
  5. 5. Place a third of the greens on a wide plate.
  6. 6. Place the fillet skin side down on top of the dill.
  7. 7. Then spread another layer of dill and fish, again greens on top.
  8. 8. Cover with another plate and leave at room temperature for 8 hours.
  9. 9. Place the trout in the refrigerator for 2 days.

  Before eating, remove the sprigs of greenery and excess salt, cut the trout into slices.

  Finnish style with cognac

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • sugar – 3 tbsp. l.;
  • coarse salt – 3 tbsp. l.;
  • cognac – 30 ml;
  • dill - to taste.

  Preparation:

  1. 1. Rinse and dry the trout. If there are bones or fins, cut them off.
  2. 2. Mix salt and sugar.
  3. 3. Wash, dry and finely chop the dill.
  4. 4. Sprinkle the fillet with the pickling mixture and dill.
  5. 5. Place the fish in a container. Pour cognac and put in the refrigerator for 2 days.

  Instead of cognac, you can use brandy or whiskey, but the taste will be slightly different. Cognac gives trout a special piquancy and delicate consistency.

  With lemon, tarragon and aromatic herbs

  
  

  Ingredients:

  • trout – 1 kg;
  • salt – 3-4 tbsp. l.;
  • lemon juice – 1 tsp;
  • bay leaf – 3-4 pcs.;
  • dried tarragon (tarragon) – 1 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • dill, parsley, basil - to taste;
  • hot ground pepper - to taste.

  Preparation:

  1. 1. Prepare the fish in the same way as in the first recipe.
  2. 2. Mix salt, sugar, ground pepper, tarragon in a bowl.
  3. 3. Pour half of the mixture into the bottom of the pickling dish.
  4. 4. Place the trout fillet, skin side down. Sprinkle it with lemon juice.
  5. 5. Rinse the greens, dry on a towel and chop with a knife.
  6. 6. Place bay leaf and herbs on top of the fillet.
  7. 7. Place the second piece of fillet, skin side up, and cover with the second half of the mixture.
  8. 8. Place the pressure, cover with film and put in the refrigerator for 2 days.

  In wine with lemon

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • white wine – 150 ml;
  • salt – 3-4 tbsp. l.;
  • lemon – 1 pc.;
  • rosemary and parsley - 2 sprigs each.

  Preparation:

  1. 1. Wash and dry the trout fillet.
  2. 2. Sprinkle the fillet with lemon juice.
  3. 3. Rub the fish with salt and place in a container, topping with herbs.
  4. 4. Pour wine and put in the refrigerator to pickle. The fish will be ready in a day. During this time it needs to be turned over 2-3 times.

  In honey-mustard marinade

  
  

  Ingredients:

  • fresh trout – 1 kg;
  • honey – 50 g;
  • table mustard – 2 tsp;
  • salt – 3 tbsp. l.;
  • spices - to taste.

  Preparation:

  1. 1. Cut the trout carcass as in the classic step-by-step recipe.
  2. 2. Pour honey into a cup, mix with mustard, salt and spices.
  3. 3. Rub the fillet with marinade.
  4. 4. Place in a pickling container, cover with a lid and refrigerate. After a day, the delicacy can be eaten.

  Thanks to mustard, you can pickle trout in a shorter time than usual.

  In a spicy Korean marinade

  
  

  Ingredients:

  • trout fillet – 500 g;
  • salt – 2 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • tomato paste – 1 tbsp. l.;
  • ginger root – 1 pc.;
  • vegetable oil – 2 tbsp. l.;
  • vinegar - 1 tbsp. l.;
  • garlic – 1 clove;
  • onions – 1 pc.;
  • dill greens – 2-3 sprigs;
  • ground red pepper – 0.5 tsp;
  • spices for carrots in Korean - 1 tsp.

  Preparation:

  1. 1. Wash the fillet, dry it, cut into thin slices.
  2. 2. Wash, peel and grate the ginger root on a fine grater.
  3. 3. Peel the garlic, rinse with water, squeeze through a press.
  4. 4. Mix vinegar, salt, sugar, tomato paste, ginger, oil, garlic, dill, and spices in a bowl.
  5. 5. Rub the pieces of fish with the resulting mixture, place in a bowl, and press down with pressure. Place in the refrigerator for a day.
  6. 6. Wash the onions, peel and cut into half rings.
  7. 7. Wash the dill, dry it, finely chop it with a knife.
  8. 8. Place the finished fish on a plate, topping with onions. Sprinkle with herbs on top.

  Trout prepared according to this recipe has a spicy taste. If you don’t have spices for Korean carrots, you can fry ground coriander in a dry frying pan.

  In soy sauce with basil

  
  

  Ingredients:

  • trout – 1 pc.;
  • sea ​​salt – 2 tbsp. l.;
  • soy sauce – 3-4 tbsp. l.;
  • ground allspice – 1 tsp;
  • dried basil – 1 tsp;
  • coriander – 1 tsp.

  Preparation:

  1. 1. Prepare the fish as in the first recipe.
  2. 2. Pour soy sauce into a bowl, add 150 ml of boiled water, salt and spices, stir everything.
  3. 3. Place the trout in a pickling container and pour in the marinade. Keep in the refrigerator for 1-2 days.
  4. 4. If you need to add more spiciness to the dish, add onions to the marinade.

  Salting caviar

  
  

  Ingredients:

  • trout caviar – 500 g;
  • sugar – 1 tsp;
  • salt – 2 tbsp. l.

  Preparation:

  1. 1. Rinse the trout eggs in a colander, but do not need to remove the eggs (the transparent film-bag in which the eggs are located).
  2. 2. Pour 1 liter of water into an enamel pan and boil it.
  3. 3. Add salt and sugar, stir the brine.
  4. 4. Pour the brine over the caviar, then gently mix with a whisk. The ovaries will be screwed onto the rim. They should be removed.
  5. 5. Salt trout caviar in the solution for 10-20 minutes. If you need a stronger salt, wait longer.
  6. 6. Drain the water. Caviar can be eaten.

  Store salted trout caviar in a glass container in the refrigerator for no longer than 2-3 days.

  In order to purchase good trout for salting, it is recommended to adhere to the following tips:

  • It is best to buy chilled fish carcasses rather than frozen ones;
  • fish meat should have a soft pink color, without yellowness;
  • sea ​​trout has fatty and elastic meat, river trout has more dietary meat;
  • the eyes of the fish should be clear and the gills should be pink;
  • if the fish has been thawed and frozen many times, then a yellowish or white coating is visible on its scales, the teeth are yellow, and the eyes are cloudy. This fish is not recommended for salting.

  As for the actual preparation of trout, there are the following tricks:

  • You need to defrost the fish until it is not completely thawed on the bottom shelf of the refrigerator for several hours.
  • To obtain lightly salted fish, it is kept in brine for 24 hours, for more salting - 2-4 days.
  • The container for pickling should be glass, enamel or plastic to prevent oxidation under the influence of brine. In metal dishes, fish may acquire an unpleasant aftertaste.
  • To quickly salt the fish, cut it into thin slices.
  • It is better to use medium or coarse sea salt; it does not stick together and is better at drawing out excess moisture from the fish. Iodized salt is not used.
  • It is recommended to follow the salt proportions indicated above. If the fish turns out to be over-salted, you can soak it in water or milk.

  The following spices and seasonings go well with the taste of trout:

  • black bitter and allspice;
  • caraway;
  • coriander;
  • cumin;
  • basil;
  • lemon;
  • horseradish.

  You can also serve mustard sauce with salted trout, which is prepared by mixing 200 g of sour cream, 1 tbsp. finely chopped arugula, 2 tbsp. l. Dijon mustard, ½ tsp lemon juice, salt and pepper to taste. The sauce is stored in the refrigerator.