Lightly salted trout at home step by step. Lightly salted trout at home recipe with photo. Step-by-step process for preparing trout fillet and salting

Red fish contains many valuable saturated fatty acids, elements. She has a pleasant delicate taste and low calorie content. Many trout dishes are considered delicious. On the festive table, they prepare slices of lightly salted fish, sandwiches, salads. Buyers know how much a salted product costs, so many decide to salt the trout on their own. Below are the most popular and delicious recipes. Having prepared such a fish, you can be sure that it will become a table decoration.

Cooking nuances

The process of salting fish may seem complicated, but in fact everything is simple, even an inexperienced cook can handle it. To cook delicious lightly salted trout, we advise you to read the recommendations:

Buy an uncut carcass. It is cheaper than fillet or chopped steaks. In addition, there is a possibility that caviar will be caught in it.
Purchase chilled or fresh fish for salting trout. If you find only frozen, then leave it to thaw at room temperature.
You can salt a whole carcass, fillets or pieces of trout. You need to cut the fish with any salting option. It can be difficult the first time, but the skills you need will develop over time. Open the belly, remove all the insides. Do this carefully so as not to damage the eggs if they get caught. Then rinse the carcass, cut off the tail and head. Do not throw them away, cook delicious fish soup for lunch. Start salting the fish. It is unnecessary to remove the skin.
Use only sea salt or coarse salt. She will not take the juice from the fish.
Salting the trout at home is imperative with honey or sugar, then the meat will turn out to be unusually tender. Add spices - Provencal herbs, lemon, but do not overdo it.
The curing time depends on which recipe you are cooking and which pieces you use. Usually three days are enough. The salted fillet will be ready in a day.

Important ! With gauze, you can remove the black film from the belly, with a spoon, remove the blood clot.

How and how much to store

It is correct to keep salted fish in the refrigerator in brine. It will last longer in freshness. The second way is to wrap it in paper or cloth and send it to the freezer.

On the refrigerator shelf, medium salted seafood will keep fresh for 10 days. Lightly salted will last 6 days. Any fish can be stored in the freezer for about a month.

Classic salting

Grocery list:

fillet - 1 kg;
sugar - 20 gr.;
salt - 60 gr.;
peppercorns - 10 pcs.;
laurel - 2 pcs.

How to cook:

Mix sugar and salt. Place 1 tablespoon of the mixture on the bottom of a bowl or container in which the seafood will be salted. You cannot take a metal container, otherwise the fish will taste like iron.
5 peas and 1 bay leaf are placed on the bottom, half of the meat is laid on top with the skin facing down.
Fall asleep with 2 tablespoons of dry mixture. The remaining pieces are placed on top with their backs up and covered with salt and sugar, pepper and lavrushka are thrown.
Cover the bowl with a lid and take it to a cold place.

You can watch the video here:

Salted trout prepared in this way will be salted in a day. For serving, it is cut into thin slices and poured with lemon juice.

Whole salted trout

What you need:

carcass - 1 kg;
sugar - 50 gr.;
salt - 50 gr.;
peppercorns - 12 pcs.;
bay leaf - 3 pcs.

Recipe:

Rinse the fish thoroughly, dry it with a towel.
Chop 2 bay leaves, mix with bulk ingredients and pepper.
Rub the carcass with the resulting mass from all sides.
Put 1 sheet in the abdomen. We wrap the fish in cloth or parchment paper, place it in a bowl and put it in the refrigerator for 2 days.

Lightly salted trout can be stored for no longer than a week. You can also put it in the freezer for a month.

How to salt in brine

Grocery list:

trout steaks - 1 kg;
water - 1 l.;
salt - 350 gr.;
seasonings - optional.

Step-by-step recipe:

The pieces should be no wider than 5 cm. First, boil water, pour salt into it. Cook and stir until it dissolves.
Pour in the seasonings, cook for another minute. We remove from the fire.
We are waiting for the marinade to cool down.
We put the fish in a container and fill it with brine. We set the load on top. We carry it to the refrigerator.

The steaks will be salted after 36 hours. They will be a weak ambassador. You can leave it for another 1 day.

Salting in 2 hours

This is the easiest recipe for salt trout. She prepares very quickly. Dissolve 40 grams in half a liter of water. salt and the same amount of sugar. The fish is poured with marinade. After 2 hours, the brine is poured, the seafood is transferred to a dish, sprinkled with lemon juice and served.

With honey

Take 1 kg of fillet, remove the skin. 20 gr. honey is combined with 50 gr. salt and mix well. The meat is coated with the mixture on all sides, rolled up and placed in a container. Close with a lid, take out to a cold place for a day.

After the specified time, the pulp is unrolled, rolled into a roll on the other side, put in brine and placed in the cold again. On the second and third day, the procedure is repeated. On the 4th day, cut into slices and serve.

It turns out very tasty, honey brings an interesting note to the taste of the dish

With vodka

Ingredients:
fish fillet - 1 kg;
sugar - 30 gr.;
salt - 40 gr.;
vodka - 30 ml.

Cooking method:

Cut the meat into slices.
Combine sugar with salt and sprinkle the fish with the mixture.
We put the fish in a container, pour it with vodka and put it on the balcony.

We keep lightly salted trout from 12 hours, you can leave it for a day. Guests will be surprised by the extraordinary taste of the trout.

Salting fish with dill

What you need:

fillet - 500 gr.;
salt, sugar - 40 g each;
dill - 60 gr.

Recipe:

Combine sugar with salt.
Rub the pulp on all sides with the mixture.
Half the dill is placed on the bottom of the bowl, a layer of fish is placed on top, with the skin down.
Put greens and fish again, skin side up.
Close the lid and leave the trout at home for 6 hours in the kitchen. Put in the refrigerator for a day.

Lightly salted trout with lemon

fillet - 700 gr.;
lemon - 1 pc.;
salt.

How to cook

The meat and lemon are washed. The pulp is cut into 2 parts, each of which is coated with 1 small spoonful of salt. Citrus is cut into circles. Put the fish in the container, a circle of lemon on top and alternate to the end. Close with a lid and put in a refrigerator for 2 days.

Dry method

With this option, the taste of the fish is preserved as much as possible. It takes little time to cook.

Components:

trout - 0.5 kg;
lemon - ½ pc.;
salt;
ground black pepper.

Step by step recipe with photo:

We wash the product, remove the skin, remove the bones.
Cut the pulp into small pieces, put them in a bowl.
Cut the citrus into semicircles. We put the slices on the trout, cover with pepper, salt.
Wrap the container in plastic wrap and refrigerate for 12 hours. We take a sample in the morning.

Conclusion

If you want to surprise your family with salted fish sandwiches, you don't need to buy it in the store. It is much cheaper and healthier to buy fresh trout and marinate it at home. You can salt seafood different ways... But the technology is the same. First, the trout is cut, brine is prepared and marinated. There is no need to wait long - the product will be ready in 2 hours or 4 days. It depends on the chosen method of salting. Garnish with lemon and herbs when cooked.

If you know how to salt trout at home, a homemade delicacy will not differ in any way from an industrially produced one. It is advisable to buy a chilled carcass for pickling and already make fillets from it yourself.

Knowing how to salt trout, you can cook a delicacy at home without artificial additives.

Ingredients

Trout 1 kg Salt 3 tbsp Granulated sugar 1 tbsp Black peppercorns 10 piece (s) Bay leaf 3 pieces)

Servings: 6
Cooking time: 24 minutes

How to salt trout: a classic recipe

You need to salt the fish in a glass or plastic container. Metal molds are not suitable for this purpose; as a result of metal oxidation upon contact with brine, the fish will get an unpleasant aftertaste.

Preparation:

Butcher the fish, separate the fillets.
Sprinkle spices on the bottom of the mold, put the trout skin side down.
Sprinkle the leftover spices over the fillet and cover with the second part. The skin should be on top.
The trout should be in the brine for at least 24 hours.

Before serving, cut the fillet into portions and drizzle with lemon juice, you can sprinkle it with fresh dill.

How to deliciously salt trout: a quick recipe

Fish salted according to this recipe can be tasted after 2 hours.

Ingredients:

trout (fillet) - 500 g;
water - 500 ml;
salt - 2 tbsp;
granulated sugar - 2 tablespoons

Preparation:

Cut the finished fillet into portions.
Pour water into a saucepan and boil, dissolve spices in it. This will be the pickle.
Let it cool and pour over the prepared trout.

Leave the fish tray on the kitchen table. It will be ready in 2 hours.

"Honey" trout

This is an unusual and long-lasting recipe for salting trout. But the taste of the resulting fish is worth a long wait.

Ingredients:

trout (fillet) - 1 kg;
salt - 3 tbsp;
honey - 1 tablespoon

Preparation:

Remove the skin from the fish fillets and pat dry on a paper towel.
Mix salt and liquid honey. With the resulting mass, thoroughly process the fish on both sides, gently rubbing it in.
Roll the trout into a roll and place in a plastic container. Close it with a lid and refrigerate for 24 hours.
Then take out the tray, unfold the fishloaf and roll it up again, but on the other side. Put the tray in the refrigerator again for a day. The procedure will need to be repeated again.

The "honey" trout will be fully cooked on the fourth day.

For salting, sea salt with large crystals is best suited. It will not "draw" juices from the fish and the trout will be tender and juicy. By the way, it is impossible to oversalt the trout. She will take as much salt as she needs, not more. To make the appetizer elastic and tender, it is advisable to use chilled fish, after freezing, the structure of the meat may become loose and watery.

Today we will get acquainted with how to salt trout at home. To begin with, any red fish can be salted at home. The owners of red meat are:

Salmon.
Pink salmon.
Chum.
Red salmon.
Trout.
Coho salmon.

We can say that any fish from the salmon family is suitable for home salting. When salted, pink salmon or chum salmon will become dry, which distinguishes these types of fish from salmon or trout. Pink salmon and chum salmon are more suitable for smoking or frying.

You can salt fish both freshly frozen and freshly caught, that is, not subject to heat treatment. Many people prefer salting pre-frozen fish. This will make the meat more tender. But it all depends only on the preferences of the person.

Salting fish trout at home delicious!

To start the salting process, you must prepare all the ingredients.
First of all, this is a mixture for salting. It consists of a mixture of coarse salt (you can use the first grinding or rock salt) and granulated sugar. The mixture is prepared at the rate of three to four spoons per kilogram of fish. For flavor, you can add dried herbs and one to two tablespoons of black pepper to the mixture.

Next, we take your favorite spices, bay leaves and allspice peas. We determine their quantity according to taste. Spices should not overshadow the taste of the fish itself. By practicing salting fish often, you will be able to find the optimal proportions of the ingredients used in the mixture.

Let's start cutting trout. If the fish is whole, then we separate the head and tail from it. These parts do not need to be thrown away, they are perfect for rich fish soup or fish soup. For now, let them go to the freezer of the refrigerator.

Next, cut off the fins. The carcass of the fish is cut into the largest possible pieces. Larger pieces are best suited for nicely slicing fillets. And we will remove the skin from the fish by placing the pieces on a cutting board.

So, we come to the stage of preparing fish fillets. This requires a large and very sharp knife. We cut a piece of fish slightly away from the fin on the back of the fish. Thus, the fish should, as it were, "swing open". The cutting takes place in such a way that with a knife it is necessary to feel the radial bones. The goal of all this is to get the maximum amount of boneless fillets. As if we "turn away" the meat on the skin, reaching the spine. Thus, we reach the incision on the abdomen.

The other half of the fish is subjected to the same operation, with the difference that we bend the spine of the fish and the ribs up. So we separate the bones and ribs from the pure meat on the skin.

As a result of the procedures carried out, we received trout fillet, that is, meat with skin and a spine with ribs, on which a little meat remained. This part can be sent to a soup set that has already cooled in the freezer. But beer lovers will not be able to remain indifferent to this part. It can be salted. It is unlikely to be suitable as a dish on a festive table, but for a sincere conversation over a beer it will be an ideal salty delicacy.

The finished fillet must be placed in a container. Red fish has one remarkable property. When salting salmon, trout, salmon and other fish with red meat cannot be spoiled with salt. Lard is a brother of red fish in this matter. Red fish will absorb as much salt as needed and not an ounce more. Also, surprisingly, this amount of salt matches people's enthusiasm for the taste of fish. Largely due to this quality, salted red fish is widespread in the world. And it is very difficult to find a more suitable snack with a traditional Russian alcoholic drink.

Let's start styling. The container must be non-metallic so that the brine does not react with the metal surface. We fall asleep on the bottom of a little of the selected salt, a few leaves of lavrushka and allspice in peas.

Put the first piece of fish skin down. Sprinkle the piece of fish liberally with the salting mixture. On top of it, put a few bay leaves and peppercorns. Next, put the next piece of fish or "blank for beer". In this way, we proceed further, alternating pieces of fish with spices.

After laying all the fish, close the container with a lid. We put the container in a cool, dark place. You can put it either in the refrigerator or on the balcony, provided that the temperature is no more than 10 degrees.

Before cutting the fish into slices, let the brine drain off the piece, remove excess spices. To prevent the fish from lying in the brine on the platter, blot each slice with a napkin.

Sprinkle the sliced fish with lemon juice a little, decorate the dish with fish slices, several lemon slices, sprinkled with fresh, finely chopped herbs, for example, parsley, cilantro or dill. So we got acquainted with how to salt trout at home. That's all! Bon Appetit!

Trout- fish of the salmon family. She lives in fresh waters. Its fat contains polyunsaturated fatty acids, which improve cardiac activity, inhibit the development of sclerosis, lower blood cholesterol levels, sharpen eyesight, treat sore joints, and also improve mood due to the hormone serotonin produced from them. But besides that, it is very tasty, so we advise you to cook lightly salted trout at home. It is very simple and delicious recipe, follow step by step photo and you will succeed.

Trout is truly a royal treat! Due to its high content of omega-3 acids, it is very beneficial for the body. It prevents waste and toxic, harmful substances from accumulating in it, regulates the level of cholesterol, and the phosphorus contained contributes to the activity and health of the brain.

Trout is expensive, so it is customary to buy it for festive feasts to please and treat invited relatives and friends. It will be very good to salt it. After all, you can cook many interesting dishes from salted fish! These are stuffed eggs, sandwiches, and a variety of salads. And just serving a fish beautifully decorated with lemon will always be appropriate!

Of course, you can buy a ready-made salted fillet, but it is worth remembering some of the nuances. Unscrupulous produce, in order to increase the shelf life, add chemicals to the brine that are very harmful to the body. And salted, often, not quite fresh fish. Therefore, if you care about the health of your relatives, then it is better to salt it yourself. It is not difficult and does not take a lot of time.

Ingredients:
Trout - 2 pcs.
Salt - 4 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 12 pcs.
Peppercorns - 20 pcs.
Bay leaf - 4 pcs.

Step-by-step photos of how to cook a recipe:
For salting, you need a small fish weighing no more than 1 kilogram. Clean, gut, wash especially thoroughly inside, cut off heads, trim off tails and fins.

Wrap in parchment paper and refrigerate.
After two days, it is ready for use.
They make sandwiches from it, use it as a filling for pancakes.

After cooking, it is advisable to store the fish in the refrigerator for no more than a week. You can put it in the freezer if needed. This will not change the taste.
Bon Appetit!
You can pickle, like a whole carcass, that and cut portions. Those who like juicy fish are better off using a marinade. Cooking is simple:
1. You need to prepare the marinade. To do this, add 4 tbsp. To 1 liter of warm boiled water. tablespoons of salt, a couple of lavrushka leaves, 4 peas of allspice, white and black pepper, juice of half a lemon, cloves - 2-3 flowers.
2. Pour the fish with this marinade and refrigerate for a day.
Fast salting

For those who are not used to waiting long, there is quick options... Just two hours and the lightly salted trout is ready! For this you need:
1. Add 3 tablespoons to 1 liter of water. sugar and salt. Heat the brine so that everything dissolves well. Refrigerate.
2. Cut the fish into thin strips and pour over the resulting marinade.
3. Leave in a cool place for 2 hours.
4. Drain the liquid and the trout is ready to eat.
There is a more exotic recipe that everyone, without exception, will like. For him you will need:
- Cognac (approximately one and a half tablespoons);
- Lemon zest;
- Dill (fresh or dry);
- Coarse sea salt 3-4 tbsp spoons (can be replaced with a regular one);
We mix dry ingredients and rub the fish from all sides. We moisten everything with cognac and set to marinate for 4 hours. For those who like more salty, you can leave it overnight.

Rate the recipe

Red fish contains a large amount of valuable polyunsaturated acids, useful micro- and macroelements. It has a pleasant taste and relatively low calorie content. Trout is considered one of the best salmon species. Many dishes, which include this product, are recognized as delicious. Lightly salted trout is often cut for the festive table, used for making salads and sandwiches. In the store, it is not cheap, but it does not always please with excellent taste, and sometimes it even turns out to be smelly. If the hostess knows how to salt trout, such disappointments do not threaten her. The chances of buying a high-quality red fish carcass are much greater than buying a good salted fillet, and home-salted salmon will cost much less than ready-made salmon.

Cooking features

Salting trout at home may seem like a daunting task only to a completely inexperienced cook. With minimal culinary skills, even a novice hostess can cook light-salted red fish. Knowing a few things will help her to do this in the best way.

It is better to purchase trout in the form of an uncut carcass for salting. This fish is the cheapest. As a bonus, the chef can get a hefty portion of red caviar.
Fresh or chilled trout are more suitable for salting than frozen trout. If you have purchased a more affordable frozen product, it should be allowed to thaw in natural conditions, without a sharp temperature drop.
You can pickle trout carcasses, steaks or fillets. You will even have to cut the fish for salting with a carcass. It is difficult to do this only the first time, the necessary skills are developed quickly. The belly of the carcass is ripped open, the entrails are removed from it. This must be done carefully: caviar may be inside. Then the fish must be washed. If you use mosquito net, the result will be better. Then, with the help of gauze, the film is removed from the belly of the fish, blood clots are removed with a spoon, after which it remains to cut off the head and tail - you can cook a delicious fish soup from them. The prepared carcass can be cut into fillets or steaks. The skin is not removed at this stage - the trout is salted along with it.
For salting fish use sea salt or ordinary cooked coarse grinding: it does not draw juice from the fish, so the trout remains juicy.
When salting trout, salt must be supplemented with sugar or honey, only then the fish will have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, lemon.
The speed of salting depends on the recipe chosen and the size of the pieces. Salting a carcass usually takes 2-3 days. Fillets and steaks, as a rule, are salted in a day.

You need to store the fish in the refrigerator, preferably in brine - then it will not deteriorate longer. Another option is to wrap the trout in paper or cloth, in this form it can be found both in the main compartment of the refrigerator and in the freezer. In the refrigerator, medium-salted trout retains a shelf life of 10 days, slightly salted trout can be stored for only 6 days. In the freezer, the fish will not spoil for at least a month.

The classic recipe for salting trout

trout (milled) - 1 kg;
salt - 60 g;
sugar - 20 g;
black peppercorns - 10 pcs.;
bay leaf - 2 pcs.

Video recipe for the occasion:

Cooking method:

Prepare the trout by washing it, gutting it if necessary, filleting and slicing it into portions.
Mix salt and sugar.
Pour a spoonful of this mixture onto the bottom of the container in which you will salt the fish. It is important that it is not metallic, otherwise salted trout will have an unpleasant iron flavor.
Place 5 peppercorns and a bay leaf on the bottom of the container.
Place half of the trout on the bottom of the container with the backs down.
Sprinkle with two tablespoons of the curing mixture.
Place the remaining pieces on top, this time with the backs up. Sprinkle them with the remaining salt and sugar mixture and add the remaining pepper and bay leaves.
Place a lid on the container and store in a cool place.

Trout salted according to this recipe will be ready to eat in a day. Before serving, it is recommended to cut it into thin slices and sprinkle with lemon juice. It is not customary to water trout with oil when serving, since it is quite fat in itself.

How to salt a trout carcass

cut trout carcass - 1 kg;
sugar - 40 g;
salt - 60 g;
black peppercorns - 15 pcs.;
bay leaf - 4 pcs.

Cooking method:

Prepare the trout carcass by washing it well and drying it with a kitchen towel.
Crumble two bay leaves, mix with salt, sugar, pepper.
Rub the fish with the prepared curing mixture on all sides.
Place the remaining bay leaves in the belly of the trout.
Wrap the carcass in heavy paper or cloth. Place in a mold or other container. Store in a cool place for 2 days.

After 2 days, the trout will be ready to eat. Store the product in the refrigerator for no more than a week. If you understand that during this time you will not be able to eat all the fish, put some of it in the freezer.

How to salt trout in brine

trout (fillets or steaks) - 1 kg;
water - 1 l;
salt - 0.35 kg;
spices to taste.

Cooking method:

Prepare trout fillets or steaks by cutting the fish into pieces no more than 5 cm wide.
Boil water, add salt to it. Simmer, stirring occasionally, until the salt is completely dissolved.
Add spices, cook for another minute. Remove from heat.
Wait for the brine to cool down to room temperature.
Place the trout chunks in a glass dish or plastic container.
Fill the fish with brine, place the weight on top.

Trout fillets are ready to eat in 24 hours, steaks in 36 hours. If lightly salted trout does not suit you, you can extend the salting time by a day. The container with fish should stand all this time in the refrigerator.

A quick way to pickle trout

trout fillet - 0.5 kg;
water - 0.5 l;
salt - 40 g;
sugar - 40 g

Cooking method:

Boil water, dissolve salt and sugar in it.
Cut the trout fillet into slices no more than 5 mm thick.
Pour the cooled brine over the fish, drain the brine after 2 hours, transfer the fish to a dish, sprinkle with lemon juice and serve.

If you use hot brine, then fish fillets can be cut into pieces 2-3 cm thick. You can also eat fish 2 hours after salting.

Salted trout with honey

trout fillet without skin - 1 kg;
honey - 20 ml;
sugar - 60 ml.

Cooking method:

Fillet the trout and use a wide knife to remove the fillets from the skin. The knife must be held almost flat and moved, pressing it firmly against the skin.
Mix honey with salt and rub thoroughly. It is not necessary to melt the sweet product to a liquid state before this: when rubbed with salt, it will still acquire the desired consistency.
Brush the fish fillets on both sides with a mixture of honey and salt.
Roll the fillets into a roll and place in a container. Cover it with a lid and put it in the refrigerator for a day.
After a day, unfold the fillet, roll it into a roll with the other side, return it to the brine and place it in the refrigerator again.
Repeat the procedure on the second and third days.

After four days, the trout can be sliced and sampled.

Salting trout with vodka

trout fillet - 1 kg;
sugar - 30 g;
salt - 40 g;
vodka - 30 ml.

Cooking method:

Cut the trout into fillets, cut it into portions.
Mix sugar with salt, sprinkle the trout with this mixture, rub it in.
Place the trout backs down in the marinating container.
Pour vodka over the fish.
Close the container and put it in the refrigerator.

The minimum salting time for red fish according to this recipe is 12 hours, but you can leave it in the brine for a day. Guests will be pleasantly surprised by the slightly unusual taste of trout cooked according to the given recipe.

Salted trout with dill

trout fillet - 0.5 kg;
salt - 40 g;
sugar - 40 g;
fresh dill - 50 g.

Cooking method:

Wash the dill, shake off the water, put it on a napkin so that it absorbs excess moisture. Divide the dill sprigs into three approximately equal parts.
Mix salt and sugar.
Mill the trout, leaving the skin. You do not need to cut the fillet into pieces.
Rub the fish on all sides with a mixture of salt and sugar.
Put one part of the dill on the bottom of the container in which you will be salting the trout.
Place one layer of fish on the dill (back down).
Put the second part of the dill on top, cover with the remaining layer of trout. This time the fish is placed skin side up.
Cover the fish with the remaining dill sprigs.
Cover the container, let it sit for 6-8 hours at room temperature, then refrigerate and continue to season the food for 24-48 hours, depending on how salty the fish you want to cook.

Salted trout with dill turns out to be tender and aromatic.

If you want to treat your friends and family to salted trout, you don't have to buy it ready-made. You can also salt it at home. This process is not too complicated, and it does not take long to wait for the result: from 2 hours to 4 days, depending on which recipe is chosen.