Salinize trout at home

Fans of eating red fish knowingly singled out trout from all, because it has very tasty and tender meat. Salted, it is much more expensive than frozen, but sometimes when you buy it turns out that its taste does not quite meet expectations. The fish may not be salted, or it may be that it was repeatedly frozen, thawed before salting, which made it loose and formless. How to pickle trout at home?

In the preparation process, do not be afraid to overdo the trout, as it will take exactly the amount of salt that it needs, and the rest will remain. First of all, it is necessary to wash the fish, then rid 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 its specific taste. After this, it is necessary to cut the fish along the ridge and remove the spine and ribs. So you will get two large pieces of trout. Now you can salivate trout at home. To do this, you need to prepare a mixture for pickling. It is necessary to take an equal amount of salt and sugar, mix it all with ground sweet pepper, add to taste some more seasonings. It is important to remember that for a kilogram of fish you will need 4 large tablespoons of salt. After this, you need to take deep dishes, pour salty mixture on the bottom, put one piece of fish on top of which to pour in a little more saline mixture, sprinkle with lemon juice, put bay leaves and greens. If you are wondering how to properly salt trout, then you should know that the bottom of the fish should be laid down by the skin. After that, it is necessary to lay a second piece of fish, but it is stacked upward, and the pulp must be pre-covered with a mixture of seasonings. The mixture must also be poured on the fish from above. The bowl should be closed and placed in the refrigerator. The process of pickling can last 1-2 days, it all depends on the thickness of the fish. While it will be salted, brine will be allocated, it does not need to be drained. After the end of the procedure, the brine can be drained, then remove the remnants of the mixture for salting, and wipe the fish with a napkin. At this trout is ready for use.

How else can we pickle the trout at home?

Of course, there can be several ways of pickling. Each hostess can try them out and decide for themselves which one is better. The next method is faster. To do this you will need: a kilogram of trout, 2 large spoons of salt, one spoonful of sugar, another half-spoon of seasoning, intended for salting fish, lemon juice. The fish must be washed, cleaned, rid of the insides, wiped dry with a napkin. Mix all the seasonings in a separate container, divide the fish into chunks, then grate with a mixture of seasonings each piece. When choosing a seasoning for fish salting, you should pay attention to its composition, if there is already salt there, then you must add a little less salt when forming the mixture. Rub the mixture with fish very carefully, both outside and inside. After this, place the fish in a deep bowl and put it in the refrigerator. After a day your she will be ready for use. This method allows you to quickly salivate trout at home.

If you need to quickly pick up trout at home, there is another method. For 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, the fish must be pre-treated, this is done in the same way as in previous recipes. Next, the fish should be cut into pieces, the thickness of which should be half a centimeter. These slices must be folded into a bowl, treated with salt, mixed, then poured with oil, mixed again, transferred to a jar and placed in a refrigerator. The trout will be ready completely in ten hours.

Bon Appetit!