If you catch river trout, you can salt it. After all, everyone knows how delicious it is to eat a sandwich made from fresh white bread and a piece of red fish. It will be especially delicious to pickle fresh, just caught fish.

Before salting, first of all, gut the trout, removing all the insides and films. Rinse well, then separate the head and make an incision along the back to the ridge. It is best to do this with a special fillet knife.

Once the cut is made, carefully separate the meat from the bones. You don’t have to remove the scales and skin from the fish; it won’t hurt us in the future, but on the contrary, it will help maintain its shape when salting.

Prepared fillets should be rinsed in cold water and blotted with paper towels to remove excess liquid. After this, mix one tablespoon of salt and sugar per 1 kg in a container. product weight.

After this, coat the fish thoroughly on all sides and place in a container. To salt, cover the fish with a lid and leave at room temperature for a day. During this time, the fish will be salted and give up all the excess moisture.

After a day has passed, the salted fish should be put in the refrigerator for another day. After which, the trout fillet is removed from the cup where it was salted. You can put it in a container or bag and store it in the refrigerator.

It is best to cut the fish with a well-sharpened knife, separating thin pieces of meat from the skin. If salted fish has been in the refrigerator for a long time, then for preservation it can be placed in the freezer, where it can be stored for a long time.

Red salted fish in any form is a welcome treat for both everyday and holiday tables. is not difficult, especially since there are several ways to prepare it. Fish perfectly saturates and contains useful vitamins and substances. Trout has tender and tasty meat. If you buy a finished product in a store, you can get overfrozen, undersalted or, on the contrary, oversalted fish.

We take a knife of medium size and sharp. You can use culinary scissors to cut off the fins. I wash fresh fish, cut off the fins, and clean them. To clean the scales faster, briefly hold the carcass under hot water. Then cut off the head and tail. You can cut off the belly, it is very fatty and use it, for example, for the first dish - fish soup. We cut the fish along the ridge, remove the ribs and spine. As a result, we get two pieces of trout. We use an enamel bowl or plastic container as a vessel for salting trout. We do not use metal utensils, as the fillet may acquire an unpleasant metallic taste.

To prepare the pickling mixture, take salt and preferably coarse or No. 1 grind (this information is on the pack). This salt, compared to fine salt, absorbs excess moisture well, therefore, allowing the fish to pickle in its own juice. Mix salt and sugar in a ratio of 3 parts salt and 1 part sugar. It should be taken into account that for 1 kg of fish take about 4 tablespoons of the mixture.

There is an opinion that supposedly the fish “takes” as much salt as it needs. But it’s better not to overdo it with salt. As additional natural flavorings for red fish, we take 3-4 bay leaves, 5-6 black peppercorns or spices for cooking fish.

Pour the mixture into the bottom of a deep bowl, place a piece of trout skin side down on top, and sprinkle the pickling mixture on top. Next, sprinkle with lemon juice, add bay leaves and spices. On top we place the second piece of fish, the flesh of which is sprinkled with the mixture, skin side up, and pour it on top of the fillet. Next, cover the fish with oppression and leave in a warm place for 2 hours. As oppression, we take a three or two liter jar filled with water.

After the allotted time, remove the oppression, close the container with a lid or plate and put it in the refrigerator. Salting fish lasts 1-2 days, depending on the thickness of the trout fillet. During the brining process, a brine is formed that does not need to be drained. But as soon as the fish is salted, drain the salt, remove the remaining salting mixture, and wipe the fish with a napkin. Appetizing and healthy trout is ready to eat!

Another way to salt trout at home is faster. The fish takes 24 hours to prepare. For 1 kg of trout we take 2 tbsp. rock salt, 1 tbsp. sugar, lemon juice and spices. We wash the fish carcass, clean it from the entrails, and wipe it dry with a napkin. Next, cut the trout into portions and rub it thoroughly inside and out with the mixture. Sprinkle the pieces with lemon, put them in a deep bowl, and place them under pressure. In a day, the delicious trout is ready!

However, there is an even faster way to salt trout at home in 10 hours . For 1 kg of fish we take 3 tsp. salt and half a glass of refined sunflower oil - this is about 100 ml. Prepare the trout for salting, wipe dry with a napkin. Then we cut the fish fillet crosswise into pieces 0.5 cm thick. Place the slices in a bowl, add salt, mix so that each piece is treated with the mixture, pour in oil, mix again and put in the refrigerator. After 10 hours, the trout is ready and you can eat it.

It is not necessary to remove scales from the carcass - they will not hurt.

We do not throw away the remaining tail and head, as well as the fins - we will leave them in the freezer until the next cooking. Brining trout is not your last culinary experience, is it?

No bones

We should have 2 pieces of fillet left on the table without large bones - on the skin. Further processing involves removing any remaining bones and fat, as well as pieces of clean skin around the edges.

Using the same movement of the knife as during filleting, we separate the edge of the abdomen - along with the remains of the pectoral bones and pectoral fins. This is exactly how trout salting is done at home, the recipe for which we are looking at.

Before you salt the trout (at home, with salt and sugar), you need to remove absolutely all the bones remaining in the meat. Those in the area of ​​the ridge and sternum. We do this using special tweezers. You can even use pliers for this purpose.

It is imperative to remove the bones so that they do not interfere with us in the future.

Advice. Use rubber gloves when cleaning fish. This will save you the trouble of washing your hands to remove fishy odors, and the product will be handled in a sterile environment.

What's the salt?

Let me remind you - salting trout at home, the recipe we are looking at is a variant with the dry method. That is, no water, no marinade, soaking or other water procedures.

Question. How much salt do you need? For a piece of fillet weighing 2 kg, two tablespoons of coarse rock salt will be enough. In this case, the trout will turn out tender and lightly salted. However, the portion can be increased. This is the most.

Instead of salt, you can also use a salt-pepper mixture, sometimes mixed with bay leaves and herbs. It is important not to overdo it with spices. As for the classic composition of such a mixture, we list the main ingredients:

1. Rock salt – 1 part.
2. Ground black pepper – 1/3 part.
3. Sugar – 1/2 part.
4. Bay leaf (crushed) – 1/2 part.

This mixture will be something like a dry marinade, giving the fish a special spicy taste and aroma. Sprinkle the fillets placed on a baking sheet with salt or a salt mixture.

As for the greens, they use dill, the sprigs of which are placed on top - after the fish is salted. This is how, in general terms, salting trout is done at home - the recipe may vary.

An interesting tip is to use vodka as the last ingredient. A small amount of vodka (20-30g) is sprinkled on the fillet at the very end of the process, as if fixing the result. Perhaps vodka plays the role of a preservative.

If you salt the fish this way during the day, it will be ready to eat in the evening. And good luck to you in such an endeavor as salting trout at home, the recipe for which we just discussed.

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Trout has tender meat, tasty in any form - whether in fish soup, marinade, or in the form of steaks. One of the delicacies is freshly salted trout. How to pickle trout at home - recipe attached.

Lightly salted trout is good not only in sandwiches. A fashionable topic among Russian housewives - sushi and rolls - is also not complete without this delicious fish. Again, if you need to stock up for the holidays, you won’t find a better preparation. How to salt trout at home - watch the video below.

Proper cleaning

Trout at home, the recipe assumes proper cleaning. This is the whole secret - rinse the fish well and clean it. It’s not necessary to remove the scales: they can be easily removed from the finished salted fish.

It is much more important to thoroughly clean the meat of blood and mucus before salting trout at home. The recipe describes in detail the entire procedure - after washing the fish and removing the entrails.

Remove the remaining entrails and blood with a dessert spoon.

Mucus can be easily removed with gauze or a piece of mosquito net - it acts like sandpaper or a brush. Wipe the fish thoroughly in this way - inside and also outside.

We put the tail and head in the freezer until the next cooking session - it will be useful for fish soup. There is also a ridge and part of the abdomen with fins. And let’s look further at how to salt rainbow trout at home.

As a result, we should be left with well-cleaned and dried trout fillet. Next, depending on the salting method, it will be cut into large or small pieces.

Fast and dry

How to pickle trout at home in a delicious way. One article would not be enough to list everything, so we will name only the most important ones. There are three main methods for salting red fish: dry, wet and... fast.

First. How to pickle trout - a quick dry salting recipe. The celebration is just around the corner, but you don’t have anything ready? Grab your fish and start cooking!

Frozen fish will take time to defrost.

Cut the trout fillet into sandwich-sized slices and place in a deep dish on a layer of salt. Sprinkle salt - not iodized, rock salt - on top of the trout. Thick.

Again a layer of fish - a layer of salt, and alternate layers. Salt will complete this pie. This is how to salt trout at home - the recipe is simple.

Salting time is only half an hour, but the result is great! We wash the fish in running water and dry it in a towel. All! Trout is ready to serve! This is how you can quickly pickle trout at home - you saw the recipe.

If you are not in a hurry, we will tell you how to pickle trout at home in a tasty way. The next method differs not only in the cooking time.

Trout is also spicy when brined in a mixture of salt, black pepper and sugar. In this case, you need to take one tablespoon of sugar per kilogram of salt; pepper - half a teaspoon. Instead of black pepper, you can use aromatic pepper mixture.

Homemade pickling

The dry method is suitable for small portions. How to salt whole trout at home? There is a so-called “wet” method for this. As the name suggests, you will need a saline solution.

“Wet” salting allows you to prepare fish for long-term storage, since salt kills putrefactive bacteria, soaking the meat. In this case, the density of the solution is checked with peeled raw potatoes - they will not sink when properly prepared.

Dip the fillet into the solution - you can whole it, you can in pieces.

It is necessary to keep the fish in brine for 2-3 hours. All this time you can safely do other dishes. After the specified period, the trout can be eaten! There is no need to rinse as in the first case.

Some housewives, already having some experience and knowing how to salt trout at home, prefer to keep the fish longer in brine or marinade. This has its advantages, we talked about them above. The main thing is to get rid of excess salt.

And about how to salt trout at home - watch the video here.

There are many successful ways to pickle trout yourself at home. In this case, the fish turns out much tastier and cheaper than store-bought. Homemade salty product is perfect for preparing any cold appetizers.

Ingredients:

• trout – 1 kilo;
• granulated sugar – 1.5 dessert spoons;
• coarse salt – 3.5 dessert spoons;
• black peppercorns – 10 pcs.;
• bay leaf – 3 leaves.

Preparation:

1. Cut the fish carcass, removing the tail, head and fins. Cut the fish into 2 equal parts. Carefully remove the bones and spine.
2. Crumble dry bay leaf. Mix with remaining dry ingredients. Grind the pepper yourself in a mortar first.
3. Sprinkle the bottom of the pickling container with part of the resulting mixture.
4. Place the first part of the trout, skin side down. Sprinkle with the spice mixture, cover with the other half of the fish and cover with the remaining mixture.
5. Close the container with a lid and put it in the dark and cool for a day.

Fish prepared according to the classic recipe should be stored in paper, after drying the brine with disposable towels. Before serving, sprinkle with freshly squeezed lemon juice.

The fastest way to pickle

Ingredients:

• pure trout fillet – half a kilo;
• drinking water - half a liter;
• coarse salt – 2.5 dessert spoons;
• granulated sugar – 2.5 dessert spoons.

Preparation:

1. Cut the fish flesh into medium pieces.
2. To boil water. Add all dry ingredients. Stir the mixture until the sugar and salt are completely dissolved.
3. Pour the hot solution over the fish slices and leave for 2 hours directly on the table.

After the specified period, the finished salty snack can already be tasted.

Whole salted fish

Ingredients:

• fresh trout carcass – 2 pcs. (medium size);
• coarse salt - 5 dessert spoons;
• sugar – 3 dessert spoons;
• peppercorns – 15 pcs.;
• dry laurel leaves – 4 pcs.

Preparation:

1. Thoroughly clean the carcasses, getting rid of the fins, tail and head. Rinse well, paying special attention to the inside.
2. Mix all dry ingredients in a small container. Leave the peppercorns whole. Crumble the bay leaf with your hands (2 leaves).
3. Rub the resulting dry mixture onto the trout carcasses on all sides, and place the remaining bay leaves into the bellies of the fish.
4. At the very end, wrap the carcasses in thick paper and put them in a cool place.
5. Leave for 2 days. Cut the finished trout into pieces and remove the bones in the process.

This recipe produces lightly salted, tender fish. It is perfect for making sandwiches or filling thin pancakes.

To increase the shelf life of finished fish, you can put it in the refrigerator. This will not degrade the taste of the product.

Salting rainbow trout

Ingredients:

• trout pulp without skin and bones – 1/2 kilo;
• salt - 1 full glass;
• black pepper – 9 – 11 peas;
• granulated sugar – 150 – 170 g;
• fresh dill - 1/2 bunch.

Preparation:

1. Rinse the layers of cleaned fillet from all excess fillets with cold water. Dry with paper towels.
2. Make a marinade mixture from the dry ingredients (including freshly ground peppercorns). Add finely chopped dill.
3. Pour half of the resulting mass into a container suitable for pickling. Place the fish fillet on top, skin side down.
4. Cover the trout with the remaining mixture.
5. Cover the fish with cling film and weigh it down with something heavy.
6. Keep cool.

Within a day, you can take a sample from the finished fish, after cutting it into thin pieces.

Cooking in brine

This recipe will tell you how to salt trout to a slightly salted or salty state. It all depends on the time the product is kept in brine.

Ingredients:

• clean fillet of red fish – 1 kilo;
• drinking water – 1 l;
• coarse sea salt – 350 – 370 g;
• granulated sugar – 1 teaspoon;
• favorite spices, bay leaf - to taste.

Preparation:

1. To prepare the brine, you need to pour all the water into a convenient pan at once.
2. Bring the liquid to a boil. Gradually add salt and stir the mixture until the salt grains are completely dissolved in the water.
3. Add sugar, selected spices, bay leaves. After a minute, remove the brine from the heat and leave to cool.
4. Lightly sprinkle the bottom of a large glass bowl with salt. Place all the fish on top, skin side down.
5. Pour the cooled brine over the trout, cover with a plate and weight. Be sure to ensure that the fish is completely immersed in the salty liquid.
6. Place the container in the cold. After 25 hours you will get lightly salted fish, and after 70 - salted fish.

Prepared trout should be stored directly in brine. If it turns out to be excessively salty, before eating, the pieces can be soaked for 1.5 - 2 hours in cooled boiled water and wiped dry.

With added honey

Ingredients:

• trout pulp – kilo;
• salt (coarse) – 3.5 dessert spoons;
• natural bee honey – 1.5 dessert spoons.

Preparation:

1. To salt fish at home with the addition of honey, you first need to carefully remove the skin and even the smallest bones from the fillet.
2. Then rinse the workpiece under a gentle stream of water so that the pulp maintains its integrity. Dry.
3. Combine liquid honey and salt. Apply the resulting mixture to the fish, gently massaging it.
4. Roll the pulp into a roll and leave it in a cool, covered bowl for a day.
5. Then wrap the pieces with the reverse side and leave them cool again for the same period.

Repeat unfolding/folding two more times. In total, the fish should spend 4 days in the cold.

Trout bellies for beer

Ingredients:

• bellies of red fish - half a kilo;
• sea ​​salt without additives - 2.5 dessert spoons;
• granulated sugar – 1 teaspoon;
• freshly ground pepper – ½ tsp;
• allspice – 6 – 7 peas;
• dry bay leaf - 1 leaf.

Preparation:

1. There is no need to wash the fish bellies; just use a sharp knife to separate the flesh from the skin. This is an optional step, but after it it is much more convenient to eat the snack.
2. Place the separated pulp into a glass container, sprinkle with all the dry ingredients and crumbled bay leaves. Mix directly with your hands.
3. Cover the bellies with a plate and press down with a weight. For example, you can use a jar of water for this.
4. Cover the exposed parts with film.
5. Leave the future beer snack in a cool place for 14 hours.

Rinse the finished product with cold water, blot with napkins and cut diagonally into small pieces.

Salted bellies go well with rye bread croutons and smoked cheese.

An unusual option with vodka

Ingredients:

• pure trout pulp – 1 kilo;
• coarse table salt – 2.5 dessert spoons;
• granulated sugar – 2 dessert spoons;
• quality vodka – 30 ml.

Preparation:

1. If you have a whole fish on hand, you need to cut it properly. First, remove the head and tail. Then cut off the fins. Remove all entrails. Rinse the trout very thoroughly.
2. Cut the remaining clean pulp into two equal parts. After this, pull out the ridge and bones.
3. Mix dry ingredients. Dip the trout in them.
4. Transfer the processed product to a container of suitable depth and width. Pour in alcoholic drink.
5. Cover the dish with a bag or lid and refrigerate for 14 hours. You can leave it not only in the refrigerator, but also on the balcony during the cold season. The main thing is not to overfreeze the product.

After just 14 hours, the dish will be completely ready for the first tasting. All that remains is to cut it into neat small pieces and serve it to the festive table.

How to pickle trout caviar at home

Ingredients:

• fresh trout caviar - from 1 large carcass;
• sea ​​salt – 50 – 65 g;
• granulated sugar – 30 g;
• drinking water – 1 l.

Preparation:

1. To salt trout caviar yourself, the first thing you need to do is wash it thoroughly with warm water. It is advisable to use a sieve designed for this - this will greatly facilitate the process. If you don’t have such utensils in your arsenal, you will have to use your hands. Including removing the hymen.
2. Rinse the prepared caviar with ice water.
3. To fill, completely dissolve the dry ingredients in clean water. Warm the mixture slightly and drop the eggs into the resulting liquid.
4. Leave them like this for 15 – 25 minutes (depending on the desired degree of salinity).

Dry and cool the finished caviar.

Homemade red fish and trout caviar are not only tastier, but also safer than store-bought ones. They definitely won't be fake. In addition, the homemade product will not contain chemical additives that increase its shelf life, dyes, flavors and other harmful substances.