How to salt trout at home: some tips

Trout, salmon, chum salmon are called red fish. It means color, but first of all, significance and beauty: Red Square, red damsel, red price ...

Trout is not in vain called red. It is valued for its nutritional and taste properties. And how to salt trout at home is described in this article. And it is very good if such a fish is more often present in the diet thanks to some of the tips gleaned here.

The choice of fish for salting

How to pickle trout at home? First of all, you need to choose it correctly. Those who buy frozen fish are always at risk because no one knows what happens as a result of defrosting, how much time the fish spent in storage, in what conditions and how many times it was defrosted. Everyone knows that meat and fish, like any other products, after repeated freezing lose a lot not only in the content of valuable nutrients, but also in their taste. When buying, you need to look so that there are no dents on the surface of the skin (traces of preliminary freezing), so that the scales are not dull, control the smell and color.

Fish cutting

Before telling how to salt trout at home, you need to explain not only the features of its purchase, but also the principles of initial processing. Wash and clean the fish scales. If it is not gutted, remove the entrails (caviar happens there!). Cut out all the fins so that they do not interfere with removing the skin from the carcass. You need to use a very sharp knife. Throw nothing away! This is a red fish, from the fact that it is not useful in salting, you can cook an excellent ear. Cut off the head from which to remove the gills so that there is no bitterness in the broth. Remove the skin from the side of the head and carefully, taking care not to damage the meat. Pick up the edge with your fingers and gradually penetrate them between the meat and the skin. Trout usually has a good layer of subcutaneous fat, so the process should not be difficult. Especially if the fish is fresh. Thus, first one half of the carcass is freed from the cover, then the second. The end of the ponytail is freed with difficulty, and there is no need to fight it - cut off the tail into the soup just from the place where the difficulties began. Next, make an incision along the spinal bones along the ridge to the very spine, and the second - along the line that separates the flesh of the back and abdomen on the side. Dip your fingers into the incisions and carefully separate the dorsal fillet, first on one side and then on the other side. The bones should slip out of the meat, so it is better to do without sudden movements. The abdomen is not so clean from the meat, but it’s good: the soup will be more rich and tasty. Bottom line: two flat strips of fillet, two abdomen without bones - a broth set.

How to pickle trout in pieces

Cut the abdomen into slices, salt fearlessly, sprinkle lightly with sugar, black pepper and grated nutmeg on the tip of a knife, add bay leaf, you can dill. Pour lemon juice mixed in equal parts with olive oil, mix and refrigerate overnight in a tightly closed plastic container. Impatient can try right away.

How to Pickle Trout Fish Deliciously

Half a kilogram of trout fillet - a tablespoon of salt and sugar, bay leaf, olive oil, basil, oregano, mint - optional, white and black pepper to taste, lemon. Grate whole sirloin or slices with a mixture of salt, peppers and herbs. If salted in pieces, you can use a glass jar or a plastic container. The whole fillet is wrapped in foil or parchment. Put bay leaf on the bottom of the jar and lay the pieces tightly, sprinkling each layer with lemon juice. When all the fillets have been laid, add olive oil and close the lid. Soak in the refrigerator overnight. Grate the whole fillet with a mixture, pour with olive oil, put slices of lemon on top, tightly wrap in parchment and also keep in the refrigerator for at least 12 hours. Here's how to pickle trout at home to make it delicious!