How to salt trout

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to salt trout at home? Prepare all the necessary products. I took fresh golden trout. Frozen is also suitable for pickling, but you need to defrost it on the bottom shelf of the refrigerator. You can salt any part

2. STEP 2

   

   Rinse the fish well under cool running water, carefully scrape the carcass with a knife from tail to head, removing the scales. The fish is slippery, but this step is important, since this cannot be done with cut fish. If you use the head, for example, for fish soup, then clean it well and remove the gills.

3. STEP 3

   

   Gut and cut the fish. Very carefully make an incision on the belly so that if there is caviar, you do not damage it, since caviar can also be salted. Remove the insides, as well as the film, and rinse the fish well. Using a teaspoon of water under low pressure, remove blood clots along the ridge. Cut off the head, tail and belly. Separate the fillet by carefully trimming the carcass along the ridge

4. STEP 4

   

   Prepare the curing mixture. To do this, mix salt and sugar, add a mixture of peppers, a pinch of fish seasoning, and finely break the bay leaf. You can use seasonings to suit your taste or not use them at all; noble fish will be delicious anyway. It is better to take coarse stone salt or sea salt; this will keep the appetizer juicy without depriving the fish of moisture.

5. STEP 5

   

   Sprinkle some salt and sugar mixture into the bottom of the pickling container. Sprinkle the fillet evenly with the mixture on both sides; no need to rub it in. Place the fish skin side down in the container. Sprinkle the second fillet evenly with the curing mixture and place it on top, skin side up.

6. STEP 6

   

   Cover the container with a lid and leave at room temperature for 3 hours. Then put it in the refrigerator for 3 days. Turn the fillets over every day, swapping them. The fish will become slightly salted even earlier, but I prefer not to rush and let it ripen. Before serving, sprinkle each piece with lemon juice; no need to add oil, the fish is already fatty enough. Bon appetit!

Comments on the recipe

Silver

08.11.2023

4.9

I have long taken this recipe as a basis for myself; it is suitable for salting any type of fish. The salt to sugar ratio is perfect for me. All that remains is to calculate the net fish. I salted it twice over the holidays, I had salmon, big fish. We ate our fill of this delicacy, even part, and not a small one, had to be frozen for future use. Pieces, about two hundred grams, so that it would be convenient to take at a time. Thank you Svetlana for the detailed recipe, and not only for this one. All her recipes are written carefully down to the smallest detail; it’s a pleasure to cook according to them.

Silver

08.11.2023

4.5

On occasion, I again salted fish according to this recipe, this time I had trout. Well, what can I say, it’s delicious - delicious, very tasty!!! For the first three days, every day, I tasted a small piece of fish and observed how the structure of the meat changed. On the third day, there is definitely no taste of raw fish, the pieces become dense and decrease in volume. It's time to enjoy some fish!

gartsun

08.11.2023

4.8

Thanks to the author for the beautiful photo and the clear, simple recipe. When I salt red fish, I add dill for flavor, and instead of rock salt I use sea salt.

Nika

08.11.2023

4.5

Have you thought about how to salt trout at home? I prepared this wonderful fish for the New Year. I bought rainbow trout, cut it up and decided to salt a small portion since it was a first for me. I took only 340 grams of fish. How convenient it is that on the website you can enter the number of servings with tenths!!! Having entered the number of servings 4.6 into the line, I instantly received a calculation of all the other ingredients. Since this was my first test run in salting fish, I decided to use a minimum of spices - only coarse sea salt and sugar. And I was right! In 3 days the trout became lightly salted, very tender and tasty! Blue-eyed, thank you for this recipe! I will still salt the fish this way, but the portion will be larger)

Maria

08.11.2023

5

What a spectacular and bright photo!

Natalia

08.11.2023

4.9

Hello, there is no information at all on how you remove salt after salting, rinse it off under running water? Are you soaking?

Valeria Khimitsych

08.11.2023

4.9

This is the perfect recipe and ratio of ingredients. Thank you very much, I really liked it! I also liked that you don’t have to go through the shenanigans of transferring the fish from the salt to another container and making sure it doesn’t oversalt. Absolutely all the salt is absorbed, no excess. I won’t attach a photo, there are no more fish