How to salt trout to make it tender and tasty
How to choose and prepare trout for salting
Trout, as a rule, is slightly smaller than salmon and pink salmon. Its meat is less fatty than Atlantic salmon, but it is considered more tender.
To choose high-quality fresh fish for salting, pay attention to the transparency of its eyes, the bright color of the gills and the elasticity of the meat. If only frozen trout is freely available, buy fish with a thin and even ice crust. The carcass should not have any smell.
Defrost fish only in the refrigerator. From sudden changes in temperature, it can become loose and dry.
Cut the carcass before cooking. To do this, remove the scales and gut, remove the head and fins. On both sides, run a long knife along the ridge and cut the fillets.
Separate the rib bones and fatty belly. Then remove large bones along the ridge with tweezers.
Don’t throw away the bones and head of the fish. They will make a rich broth for soup or aspic.
Important! Do not use iodized salt for cooking, it will give the fish an unpleasant aftertaste. For the same reason, do not salt trout in a metal bowl.
How to pickle trout according to the classic recipe
For salting trout, you will need only three products.
- 2 tbsp. spoons of salt without a slide;
- 1 st. a spoonful of sugar;
- 1 kg trout fillet.
Mix salt and sugar. Rub the mixture on all sides of the fish. Place the trout skin side down in a container and cover with a lid. Store in a cool place for 12-36 hours, depending on how salty you want the fish to be. Drain the juice that stands out during salting.
How to salt trout with dill
The delicate aroma of fresh herbs will emphasize the taste of fish.
- 200 g trout fillet;
- 1 bunch of dill;
- 150 g of sea salt;
- 150 g of powdered sugar.
Remove the skin from a piece of trout. Finely chop the dill, mix with salt and powdered sugar.
Pour half of the mixture onto a baking sheet, put the fish on top and sprinkle with the remaining salt and dill. Cover the trout with cling film, place another baking sheet or board on top and press everything down with a load. Put the fish in the refrigerator for 8 hours.
Wipe the finished trout with a clean, damp cloth to remove excess salt.
How to salt trout with cognac in 30 minutes
Thanks to the addition of oil, salted spicy fish according to this recipe becomes very similar to salmon.
- 500 ml of water;
- 3 art. spoons of salt without a slide;
- 1 st. a spoonful of sugar;
- 2 bay leaves;
- 10 black peppercorns;
- ½ teaspoon of coriander seeds;
- 500 g trout fillet;
- 1 st. a spoonful of cognac;
- 1–2 tbsp. tablespoons of vegetable oil.
Add salt, sugar and spices to the water, put on fire, bring to a boil and cook for 1 minute. Cool the finished brine completely.
Peel the fillet from the skin and divide into equal slices 5-7 mm thick. To make the fish easier to cut, you can put it in the freezer for 20-30 minutes.
Then put the pieces in a ceramic or glass container. Add cognac to the brine, pour the mixture over the fish and leave it for 10-15 minutes.
Remove the cooked trout from the marinade, blot with a paper towel, put on a dish and brush with vegetable oil. Such fish can be stored in the refrigerator for 2-3 days.
How to salt trout with apple juice
The lime helps the fish to marinate faster, and the apple juice gives it a pleasant sweetness and softens the tart taste of citrus.
- 3 limes;
- 60 ml of apple juice;
- 110 g of powdered sugar;
- 150 g coarse salt;
- 225 g trout fillet.
Remove the zest from two limes with a fine grater, squeeze the juice from the fruit. Cut the remaining lime into thin slices. Mix lime juice and zest with apple juice, powdered sugar and salt.
Place the fish in a container and coat with marinade, put slices of citrus on top. Cover the trout with cling film, press down with a load and refrigerate for 4 hours.
Rinse the finished fish with cold water and pat dry with paper towels.
How to salt trout in Thai style
Unusual, slightly spicy fish marinated in…