Tips for salting trout
Salted fish on the home table is always a pleasant addition to food and a good snack. How to salt trout correctly, there are many methods and tips. At home, you can salt the fish to your taste. In trout, unlike salmon, meat is not so fatty, it can be salted with skin or cut into slices, various spices to taste are used. Salted fish is used as an additive to sandwiches, as a delicious snack.
How to salt trout in non-production conditions, in a simple way? It takes about two kilograms of fish, coarse salt (three tablespoons), granulated sugar, two tablespoons. When purchasing fresh or frozen fish in a store, preparatory steps must be taken with it. First, separate the tail and head of the fish, clean the abdomen of the carcass. On a ridge of fish, cut it in half, then each piece again in half. In a prepared plate we mix salt and sugar, with this mixture we rub abundantly prepared prepared pieces of fish from all sides. We put all the grated pieces of trout in a prepared container and cover it with gauze or a towel, for 8 hours we leave it to soak at room temperature. A very simple and not complicated recipe for salting trout, salted in the evening, in the morning you can already make sandwiches from it. After salting, you can put it in the refrigerator. For convenience, excess salt is removed and trout pieces are packed in plastic bags, cut 5 minutes before serving in thin slices.
How to salt trout, without bones (filet)? For this method, you need to buy 2 kilograms of fish (usually one or two medium-sized fish), cut off the head and tail of the trout, make a cut along the ridge and remove it. In fresh fish with a ridge, most of the abdominal bones are removed, everything must be checked and removed. The fish is peeled, one flesh remains. Roll the prepared fillet on all sides in a mixture of salt and sugar (per 1 kilogram of fish, a tablespoon of sugar and salt). We put the salted mass in a flat dish, after a while it lets the juice out, put parchment or a smaller lid on top of the fillet, on which you can put the load (oppression), you can use a 3-liter jar of water as cargo. After 3-4 hours, the fillet is covered with juice, you need to remove the cargo, turn the carcass to the other side, the cargo is no longer needed, for 6-8 hours we remove the fish in the refrigerator. Delicious fish soup can be made from bones, head and tail.
How to salt trout at home with dill? It will be necessary for this recipe sea salt (three tablespoons), a little dill (three branches). We buy fresh-frozen fish, defrost it. When it has not yet completely thawed, we separate the ridge and remove the bones of the abdominal cavity. Cut the prepared pulp into slices, put in a bowl. Next step, sprinkle the fillet layer with salt and cover with dill, then put another layer of chopped fillet on this layer, sprinkle with salt and cover with dill. In this way we process all prepared fillet. We cover the container with salted fish with a towel and leave it in the kitchen for several hours (4-5 hours), then remove it for five hours in the refrigerator. Salted flesh of trout is served directly to the sandwiches.
How to salt trout with honey? In this recipe you need one fish, for it three tablespoons of salt and one tablespoon of honey. We remove the bones of the trout, the ridge. In a separate bowl, mix the salt and honey, spread the prepared mixture with plenty of fillet on all sides. We put the cut carcass together and put it in the prepared dishes, cover with a towel and put in the refrigerator for several hours (8-10 hours). Salting, therefore, has a specific taste, it is very good to make sandwiches and snacks from it.
In all recipes, bay leaf and black allspice are added to taste.