Lovers to enjoy red fish are not in vain to single out trout from all, because it has very tasty and tender meat. Salted, it costs much more than frozen, but sometimes when buying it turns out that its taste does not quite meet expectations. The fish may be under-salted, or it may turn out that it has been repeatedly frozen and thawed before pickling, which is why it has become loose and shapeless. How to salt trout at home?
In the process of cooking, you should not be afraid to salt the trout, as it will take exactly the amount of salt that it needs, and the rest will simply remain. First of all, it is necessary to rinse the fish, then relieve it of the tail, fins and head. You can also remove the underbelly, as it is too fat, and not everyone loves it because of the specific taste. After this, it is necessary to cut the fish along the ridge and remove the spine and ribs. So you get two large pieces of trout. Now you can pickle trout at home. To do this, you need to prepare a mixture for salting. It is necessary to take an equal amount of salt and sugar, mix it all with ground allspice, add some other seasonings to taste. It is important to remember that per kilogram of fish you will need 4 large tablespoons of salt. After that, you need to take a deep dish, pour the salting mixture to the bottom, put one piece of fish on it, pour a little more salting mixture on top of it, sprinkle everything with lemon juice, put bay leaves and greens. If you are interested in how to properly salted trout, then you should know that the fish must be laid down on the bottom of the fish. After that, it is necessary to lay the second piece of fish, but it is laid with the skin up, and the flesh must be previously covered with a mixture of seasonings. The mixture must also be poured on top of the fish. The bowl must be closed and refrigerated. The process of salting can last 1-2 days, it all depends on the thickness of the fish. While it will be salted, a brine will stand out, it does not need to be drained. After the end of the procedure, the brine can be drained, after that, remove the rest of the mixture for salting, and wipe the fish with a napkin. At this trout is ready to eat.
How else can salted trout at home?
Of course, there may be several salting methods. Each hostess can try them out and decide for themselves which one is better. The next method is faster. For this you will need: a kilogram of trout, 2 large tablespoons of salt, one spoon of sugar, another half tablespoon of seasoning intended for salting fish, lemon juice. Fish must be washed, cleaned, rid of entrails, wiped dry with a napkin. Mix all the seasonings in a separate container, divide the fish into portions, then rub each piece with the seasoning mixture. When choosing a seasoning for salting fish, you need to pay attention to its composition, if salt is already there, then you should add a little less salt when forming the mixture. Rub the fish with a mixture must be very carefully, both outside and inside. After that, place the fish in a deep bowl and put in the refrigerator. After a day, your it will be ready for use. This method allows you to quickly pickle trout at home.
If you need to salt trout as quickly as possible at home, there is another method. To do this, you need the following grocery set. Take a kilogram of fish, half a glass of refined sunflower oil and three tablespoons of salt. First, fish must be pre-processed, this is done in the same way as in previous recipes. Next, the fish must be cut into pieces, the thickness of which should be half a centimeter. These slices must be put in a bowl, treated with salt, mixed, then poured with oil, mixed again, put in a jar and put in the refrigerator. The trout will be ready completely in ten hours.
Enjoy your meal!