How to salt trout at home, and also to harvest another red fish

Red fish are trout, sockeye salmon, coho salmon, chum salmon, salmon. All these species are a universally recognized delicacy. But the chum and pink salmon will become dry when pickled. They are best cooked hot or cold. But other species after salting become surprisingly tender and tasty. You can, of course, buy a bag of delicacy in the store. But it's much cheaper to cook this gourmet delight yourself. Today we will learn how to salt red fish. Trout or salmon can be either fresh or frozen.

First, we cut the fish. Clean, gut, wash. Then cut off the head, tail, fins. Of these, later will be an excellent ear. But now we will not talk about fish soup, but how to salt trout at home. Cut the carcass into large pieces. Since the small ones are very impregnated with salt and lose their taste qualities. Now we have a difficult operation to separate the fillets from the skin.

Perhaps this is the most difficult stage in the process of how to salt trout at home. Armed with a big and super-sharp knife. To them we make a cut near the dorsal fin. We pick up the skin with our left hand and stick it out, and the right (in which the knife) continues to gently cut. Getting through the blade under the skin, move on to the cut on the abdomen. The same operation is carried out with another barrel of fish, with the only difference that we pick up the hand and pull the spine together with several costal bones.

Suppose you successfully coped with the filing. Skins and skeleton, with the meat attached to it, can be sent after the head and tail to the soup set, or you can also pick it up as a snack for beer. It's up to you. Now go to the final phase of how to salt trout at home. This is the preparation of the mixture. Salt should be stone, coarse grinding. To give tenderness, you must necessarily add an equal share of granulated sugar. (There are recipes in which liquid honey is put instead of it, and the mixture is not sprinkled with fish, but rubbed into it) And for flavor, sprinkle salt with your favorite spices. But know the measure: dried herbs and sweet pepper should not outshine the delicate taste of the redest fish.

Now about the dishes. It plays an important role in how to salt trout at home. The capacity (bowl or basin) should not be metallic, so that the chemical reaction of oxidation does not occur. Let's sip a little of the prepared mixture for pickling. At the top we lay two bay leaves and peas. On them - the first piece of fish, skinned down. Plentifully pour it with a mixture, lay out the laurel leaf and bell pepper. And so on. The top layer is naturally a salt mixture.

That's all. Cover the capacity with a lid and put it in a cool (no more than +10 C) place. The bottom shelf of the refrigerator is best. It is also recommended to cover the fish with cargo. Many people are interested in how much salt trout? Paradox, but it's almost impossible to spoil the red fish. Her meat absorbs just as much salt as needed. You can keep her day, two, three days. But if you want to try a fresh-salted fish, the desired effect is achieved in two hours.