Many people like salmon, trout, weak salting, but its price in the supermarket, to put it mildly, is high. And many simply can not afford to buy it. Therefore, salting trout at home will come to your aid. With its help, this really tasty and healthy product can take its place on your table. At the same time, it will not become a big burden for the family budget.
Salting trout at home can be done in several ways salting:
• quick;
• dry;
• wet.
At the same time, note that you can salt both fresh and frozen trout. The latter should be thawed slightly before cooking, but not completely defrosted.
Fast trout ambassador
Unfortunately, it is not suitable for salting whole trout or in large pieces. This rule does not apply to small specimens of fish. They can be salted whole after gutting and scrubbing.
If you do not know how to pickle trout at home, and at the same time there are only a few hours left before serving, then this method is completely suitable for your needs. There are two ways to do this. In the first case, you need to cut the trout into small slices, such as you will put on a sandwich or on a plate with fish slices. After that, take the pans and sprinkle its bottom with salt. Spread a layer of trout. Sprinkle salt on top of it again and so on until you have finished trout. The top (last) layer should be made of salt. Cooking time, using this method of salting, is only 15 to 20 minutes. After passing them, the fish should be washed in running water, but do not fill it with liquid. Put on a waffle towel so that the remaining water is absorbed into it. After that, the trout is ready to be served.
In the following method, trout pieces can be larger, but not more than 50 g. You will need to prepare a saline solution. Iodized salt is not suitable, it is better to stay on stone. Take a container and pour water into it, then pour so much salt so that, after its dissolution, the peeled raw potato does not sink. After that, you can drop trout pieces there. It will take approximately 2 to 3 hours to prepare it.
Dry ambassador
It is completely identical to the first method. The only difference is that trout can be taken in large pieces and whole fish. Of course, because of this, its preparation time and the amount of salt used are significantly increased. In order for you to be able to eat trout cooked in this way, you need at least two days to salting trout at home was successful.
Lovers of salted fish, or those who salt it for half-carcass sushi, can cut slices within 24 hours after the start of salting. The flesh of the trout will have a delicate natural taste with a slightly salty taste, which is ideal for creating masterpieces of Japanese cuisine.
Wet ambassador
If you need to know how to salt trout fish for its long-term storage, then this method is completely suitable for you. It stops at those who need to process a large number of fish and then eat it for several weeks. None of the above methods for salting trout will give you the opportunity to store it for such a long time. This has a scientific justification, since if the salt concentration in the trout tissues is at least 15%, then the possibility of reproduction of putrefactive bacteria in it is completely absent. The norm is the content of salt in the fish with its salting from 15 to 23%. If its concentration is higher, then the fish has an unpleasant aftertaste. When calculating the amount of salt you need to prepare trout in this way, be sure to consider not only the water, but also the weight of the fish. Such salting trout at home will provide you with a delicious fish for a long time.