It’s hard to imagine something tastier than light-salted red fish. Trout is excellent for these purposes. The term “trout” cannot be understood as a specific type of fish, it is a number of different species that belong to the salmon family. Salting this fish at home is the right decision. Now it’s important to answer the question of how to pickle trout? This will be described later and several simple ways to make it as delicious as possible are presented. The interest in homemade salting is due to the fact that when buying fish in a store or on the market, you cannot be sure how fresh it is. There is no guarantee that it is greasy in compliance with all sanitary standards. You can make a home ambassador of any kind, because there are many excellent recipes.
An excellent recipe for salting trout, used in Kamchatka. Fish prepared in this way has an excellent mild taste and wonderful aroma. It is worth noting that any kind of red fish can be salted at home , and these include: pink salmon, salmon, chum salmon, trout, sockeye salmon, coho salmon. Chum salmon or pink salmon are more suitable for smoking, while trout or salmon are more suitable for salting. You can salted as freshly frozen fish, and only caught. Most people prefer salting fish that has been frozen, so its meat becomes more tender. However, everything here entirely depends on the preferences of the person.
How to pickle trout
Before starting the salting process, it is necessary to prepare the ingredients. First of all, we are talking about a mixture for salting. It must be made from coarse salt with added sugar. The mixture must be made at the rate of 3-4 large spoons for every kilogram of fish. Spices and dried herbs can be added to the mixture to give the fish a pleasant aroma. Now you need to take pepper and peas and bay leaf, the amount of which is determined by taste. It is important to remember that the taste of fish should not be overshadowed by spices. When practicing salting fish as often as possible, you will be able to choose the optimal proportions of ingredients for the seasoning mixture. But the question of how to salt the trout is not only about the selection of the mixture; it is also necessary to cut the fish. If it is whole, then it is necessary to separate the head and tail from it. You should not throw them away, since then you can cook a rich ear on their basis. You can put them in the freezer. Now you need to cut off the fins. The carcass should be cut into as large pieces as possible. The larger the pieces, the easier it will then be to make sliced fillet slices from them. Skin is removed from fish on a cutting board.
Now we have come directly to how to salt the trout. It is necessary to perform an operation to extract the spine and bones in order to get as many pieces of pure fish as possible. As a result of all these manipulations, meat on the skin and separately the spine with bones should be obtained separately. The spine can be sent to the soup set in the freezer.
The resulting fillet must be placed in a container. Red fish has one excellent quality - it cannot be spoiled with salt, since it absorbs just as much as it needs. It is likely that it was her property that became the reason for such a wide distribution in the world, because her taste is simply amazing. The container should not be metal, otherwise the brine will react with it. At the bottom you need to fill in a little salt, a few bay leaves and peppercorns.
The first piece of fish must be laid with the skin down. Sprinkle it with plenty of salting mixture. Lay the bay leaf and pepper on top, now the next piece of fish is laid. It is necessary to do so further, alternating pieces of fish and spices. Basically, this is all about salting trout in brine. The container must be covered and placed in a cool place. Before use, it is necessary to remove the slice, let the brine drain, pat it dry with a napkin and cut into pieces.
Bon Appetit!