Salting trout: how to pickle trout at home

Pickling trout at home - it's easy! Now, to enjoy salted trout, you do not need to buy it in a store, laying out a lot of money. If you do not know yet how you can pickle the trout yourself, read on.

First you need to buy fresh fish. If the trout is frozen, then it should be thawed naturally. Do not use a microwave oven.

For salting it is necessary to prepare an enameled vessel or a plastic container. You need to take the salt of the first grind.

Cooking mixture: three parts of salt for one part of sugar. One kilo of trout should take three tablespoons of salt. For the mixture, you need to add bay leaf, paprika sweet peas and other herbs at will.

Cooking a delicious salted trout

After the mixture for salting is ready, you can start cutting fish. Cut off the fins and head. Cut the belly and take out the insides, pull out the bones.

It should be noted that the trout does not spoil the salt. Do not be afraid to salve, the fish will take as much as it needs.

The capacity we took for salting should not be metallic, since the brine that forms during the salting process can react. It can spoil the whole thing.

Cooked trout should be wiped off the inside with a mixture. Then pour the mixture on the bottom of the dishes, which is necessary for pickling. And on top you need to put half the fish, skinned down.

If desired, you can put on top of spicy herbs or greens. And also pour lemon juice. Above lay the second half of the fish. That is, you need to collect a "whole fish".

The whole process of pickling takes a maximum of two days, after which you can enjoy your creation. Fish should be cut into thin pieces with a sharp knife. Serve, decorated with greens and lemon slices. Successes.

Fast pick-up for 10 hours

However, there is a faster way to pick up trout at home in 10 hours. For 1 kg of fish we take 3 tsp.salt and half a glass of sunflower refined oil - this is about 100 ml.

Trout is prepared for salting, wipe dry with a napkin. Then cut the fish fillets crosswise into pieces 0.5 cm thick.

Put the slices in the dishes, salt, mix so that each piece was processed with the mixture, pour oil, mix again and put in the refrigerator. After 10 hours the trout is ready, you can eat.

Trout salty in the brine

You can easily cook trout in the brine - the recipe is simple, the fish turns out very tasty.

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp.spoons;
• sugar - 2 tbsp.spoons;
• water - 1 liter.

Preparation

In hot water we dissolve salt and sugar, wait until the brine cools down, but do not waste time in vain: cut the fillets into slices with the width of the palm( you can less) and remove the bones. We put the fish in the brine, if the trout emerges - we press the saucer, and leave it under the lid in the refrigerator for a day.

The degree of salting is determined from the calculation of 4 tbsp.tablespoons of salt per 1 kg of fish.

Video Recipes

After watching this video recipe, you will personally be sure to salt trout at home - it's very simple and tasty!

Trout at home:

Rainbow trout for festive table:

And so you can salt any red fish: