Trout is a delicious fish of the salmon family, rich in vitamins, minerals, healthy polyunsaturated fatty acids (Omega-3, Omega-6) and amino acids. Its meat contains sodium, molybdenum, calcium, iron, phosphorus, magnesium, selenium, as well as vitamins A, D, E and B. In addition, this fish is low-calorie, contains only about 88 kcal / 100 g, which allows its use in diet food. It is appreciated in all cuisines of the world, as it has excellent taste characteristics.
Her tender meat has a delicate cucumber smell and impeccable taste. Moreover, it does not matter what kind of processing the trout is exposed to. It is unusually tasty and grilled, and boiled, and baked, and, of course, salty. Especially exquisite is considered a fish prepared with their own hands. In this article we will share some excellent recipes and talk about how to quickly salt the trout, and most importantly - how to do this to make it tasty. And also we will be happy to reveal the secret of salting of red caviar.
Salted trout. How to choose a good fish in the store?
To prepare a good appetizer for the festive table of red fish, you need to get or buy fresh trout. Without a doubt, if you caught the fish yourself, its quality will be at its best. But in the supermarket you can stumble upon a stale copy.
Therefore, in order to buy a good carcass, you need to know what features (color, appearance, smell) of trout should be paid attention first of all. Of course, when choosing a fish, be sure to examine its gills: they should not be brown or gray. When buying steaks, pay attention to the color of the meat. If it has a solid
bright red hue, such a fish should not be taken. Remember, trout meat should have light streaks. And, of course, the fish should not exude an unpleasant odor. In general, in large supermarkets you can pick up high-quality fish of the salmon family, from which after salting you will get an excellent snack.
Cooking trout caviar at home
If you bought trout or got it on fishing, and there was caviar in it, you were incredibly lucky. Red caviar is useful because it contains vitamins E, A, D, minerals iron, phosphorus, potassium, as well as iodine and polyunsaturated fatty acids. Let's look at how to salt red trout caviar yourself. It is in the salt form that this valuable product impresses with its excellent taste.
To make the caviar tasty, it is important to observe the technology of its preparation. To begin with, we will determine the necessary tools. You will need a knife, plastic tweezers, a small strainer (or gauze bag), a slotted spoon, a saucepan, jars and a wire rack (for wiping). You should also prepare salt (1 kg per 1 kg of caviar), olive oil (can be replaced with corn) and water.
How to pickle red trout caviar : step-by-step description
To begin with, a good caviar in an intact shell should simply be washed in cold tap water. Then remove the ovarian film in which the eggs are located. You can gently cut the shell on one side and turn it out.
Now you can start wiping: for this we will use a grate. Carefully place the spread open on it so that the eggs are at the bottom. Start wiping with very gentle movements, trying to minimize pressure. Important: cells in the lattice should be three times larger than the eggs themselves, otherwise this delicacy can be ruined. You should also remove the flanges. It is convenient to do this with tweezers. Voila, clean eggs are in the bowl!
We process caviar at home. Do it yourself delicacy
Now we’ll deal with the brine: pour 3 liters of water into the pan and put the container on the fire. Before boiling, add 1 kg of salt and wait until the solution boils. Remove the pan from the heat and let the liquid cool. After the preparation of the brine, we place caviar in it and note the time. Usually 10-20 minutes are enough for salting. After the set time, the eggs are removed from the solution and thrown into a plastic colander, allowing excess liquid to drain. Spread a clean towel on the table and lay eggs on it for 2 hours to dry. After that, the caviar is carefully transferred to a glass container and greased with olive oil. This operation can be done with your hands. Sterilized glass jars are used to store the product. Ready caviar is laid out on containers and covered with oiled paper. Banks are closed with lids and placed in a cool place - a cellar or a refrigerator. That's all, the delicacy is ready!
Whole trout carcass recipe
Learning to salt caviar yourself, you will not experience special difficulties in cooking slightly salted fish, melting in your mouth. There are many ways to handle trout, we will consider the most popular of them. First, let's talk about how to salt whole trout . You will need to purchase fresh, uncut trout. First, let's handle the carcass. Let's remove the head, tail and fins. We make an incision on the stomach and pull out the insides. We wash the carcass in cold water. If the fish is too large, you can make an incision along the ridge and divide it into two parts.
Tasty salt trout at home
After cleaning and gutting the fish, we will prepare the mixture for salting. Take
coarse salt , sugar and spices, the ones you love. For example, it can be allspice peas, mustard, bay leaf, coriander. You can also use any greens. However, salted trout turns out to be incredibly tasty and without the addition of spices and aromatic herbs. For one kilogram of fish you will need about 3 tbsp. l mixtures. Usually, salt and sugar are taken in proportions of 2 to 1. To prepare the trout carcass, it is necessary to build oppression. So, how tasty salted trout is: mix salt and sugar, add any spices if desired. Rub the carcass with the resulting mixture and place the fish in an enamel bowl. Do not forget to put oppression on top. Now you need to leave the trout at room temperature for several hours. After 3-4 hours, you should clean the fish from excess salt (without washing) and place it in the refrigerator for a day.
How to salt salmon or trout in large pieces?
According to this recipe, the fish is cooked for two days. But the expectation is worth it: it turns out delicious, moderately salty and aromatic. We get a good rainbow trout, wash it, process and remove all the excess parts (tail, fins, head) that are perfect for a rich fish soup. The carcass is wiped dry with a napkin. An incision is made along the ridge, and the fish is divided into two parts. The spine and bones are removed. At will, the meat is cut into large pieces. How to salt rainbow trout correctly, we will tell further. We make a mixture of salt, sugar, ground pepper, tarragon and peppercorns. For 1 kg of trout, 3-4 tbsp is taken. l salt. Do not be afraid to make the fish too salty, it is believed that it will "take" salt as much as necessary.
The recipe for red fish with lemon, tarragon and herbs
At the bottom of the enameled container, pour a little of the mixture obtained. We put fish on it in one layer, skin down. Squeeze a few drops of lemon juice on the flesh of trout. We also put on it several bay leaves and finely chopped aromatic herbs: dill, parsley or basil. Spread the remaining pieces of trout on top, but with the skin up. Then we flavored the appetizer with the remaining mixture of salt, sugar and spices. That's all, now you know how to pickle fresh trout. The fish will cook in two days, after which it needs to be removed from the pan and wiped with a napkin. You can store such a snack in a dark, cool place. Serve trout, cut into thin slices. Decorate the dish with lemon slices and chopped herbs: cilantro, parsley or dill. Enjoy your meal!
Quick salting of trout (in small pieces) in a marinade
Red fish can be very tasty cooked in a marinade. She will saline in just eight hours. Trout according to this recipe is tender, juicy and tasty. So, let's look at how to quickly salt the trout. For 1 kg of fish you will need the following ingredients:
- vegetable oil 100 ml;
- salt 2 tbsp. l .;
- sugar 1 tsp;
- black pepper peas;
- Bay leaf;
- onion.
Prepare the brine: take sugar, salt and vegetable oil and mix them. There we add chopped onion rings, a few leaves of parsley and 3-4 peas of black pepper. We remove the head, tail and fins from the trout, remove the insides. Wash the carcass and cut it into small pieces.
Then put the fish in a container with brine and mix well. Then we spread the appetizer in clean glass containers and send it to the refrigerator. After eight hours, you will get excellent slightly salted fish, amazingly delicate and aromatic. Now you know how to pickle trout quickly. According to this recipe, you can also cook chum salmon or pink salmon.
Another recipe for the fastest salting of red fish
If you want to shorten your trout cooking time, take this wonderful recipe. You need to take:
- red fish;
- salt 3 tbsp. l .;
- peppercorns 6 pcs.;
- bay leaf 3 pcs.;
- vinegar 1 tbsp. l .;
- vegetable oil 50 ml;
- onions 1 pc.
First, we will deal with the processing of fish, cut off unnecessary parts, cut it and separate the skin. Then cut the resulting fillet into small slices, which we transfer to a container intended for salting. Now prepare the brine: pour 500 ml of water in a container, add salt and stir. Pour the resulting solution into a container with fish, cover the fillet with a plate and set the oppression on top. Leave the trout for two hours at room temperature. Now we transfer the trout pieces to another container and fill it with a mixture of water and vinegar. Let the fish lie in vinegar for about five minutes. In the meantime, peel and cut the onion rings, add vegetable oil, bay leaf, pepper to it. We take out the fish slices from vinegar and transfer to a bowl with onions. Gently mix.
It remains to wait 20 minutes, and a delicious fish will be ready!
Dry salted red fish method
The dry salting method allows you to cook red fish quickly and easily, with minimal time, for example, rainbow trout. It can be salted using salt, granulated sugar, coriander seeds, peppercorns and bay leaves. It is also necessary to prepare a piece of cotton fabric. First process the carcass: cut the fins, head and tail. Remove the insides. You do not need to cut the fish. Rub the whole carcass on all sides with a mixture of sugar, salt and spices. Put a few bay leaves inside the fish.
Pour a tablespoon of salt onto the cloth. Put fish on it with one side. Wrap the carcass tightly in a cloth. Wrap paper fish on top of the fish. That's all, in three days the salted trout will be ready to eat. Important: wipes should be changed twice a day, morning and evening, and fish should be periodically turned over from one side to another.
Gourmet Recipe: Lightly Salted Trout with Honey
And finally, we will share with you the technology of cooking amazingly delicious slightly salted trout with honey. It is believed that this ingredient gives red fish a special piquant flavor. To prepare trout, you will need sea salt (3 tbsp.) And also honey (1 tbsp.). We cut the fish, cut off the fins, tail and head. We remove the insides, ridge, bones and skin. In a separate bowl, mix honey and salt. Rub the trout with the mixture and twist it into a roll. We remove the snack in a glass container, cover it with a lid and put it in the refrigerator for a day. After a day, we take out the fish and put it on the other side in the brine. Leave to salt for another day. Once again, roll the roll on the other side. On the fourth day, drain the brine and serve the fish to the table. Enjoy your meal!
Serve salted trout to the table
Cutting from red fish can decorate any holiday table. Usually served salted trout, sprinkled with herbs and garnished with slices of lemon. And we suggest you make the design of this appetizer original and interesting. How? We form trout slices into beautiful roses. Making such delicious “flowers” is easy. To do this, cut the fillet into long strips 2 cm wide. Now take one and begin to fold it, forming a bud. After going most of the way, bend the edge of the pulp, so that you get turned petals. Continue to fold the strip of fish to the end, and then fix the edge with a toothpick.
Make six of these roses and place them on a pillow of lettuce leaves. Such a beautiful serving of red fish will delight and surprise your guests. Be sure to try to cook trout, salmon, pink salmon or chum salmon according to the recipes presented in the article. Whatever method of pickling you choose, red fish turns out to be divinely delicious. With your own hands, using a minimum of ingredients, you can create a real delicacy that will take pride of place on your holiday table. Good luck with your culinary searches!