Recipe for salting trout at home. How to pickle trout at home - recipe with photo. Recipe. Lightly salted trout with honey

Salted fresh trout is considered one of the most popular dishes. It can be seen on almost any holiday table. Of course, you can buy it on the market, but there is absolutely no guarantee that it will be successful in taste and presentation. As a rule, either frozen, lightly salted or too salted fish is purchased. In this regard, many housewives prefer to salt trout themselves according to proven recipes.

In the process of salting any fish, including trout, it is advisable to follow some rules:

1. For cooking, use only fresh fish. In extreme cases, it will go frozen.
2. Sea trout is more suitable for salting. It has fattier and brighter-colored meat, and is also much more elastic. River trout is not so fatty and is more suitable for dietary dishes.
3. The salting process involves the use of enamel or plastic utensils. Under no circumstances should you use metal.
4. The proportions must be strictly observed, otherwise the salted fish will not have an exquisite taste.

Option number 1: classic

Ingredients

• fresh trout - 1 kg;
• salt - 3 level tablespoons;
• sugar - 1 level tablespoon;
• black allspice - 8-9 peas;
• bay leaf - 2-3 leaves.

Preparation

1. The fish is cut. The head, tail and fins are cut off from it, and the insides are also disposed of. After this, the carcass is divided along the back into 2 parts, after which the bones are removed.
2. A small layer of seasonings is poured onto the bottom of the pickling container.
3. The cut trout fillet is placed on the bottom of the dish, skin side down, after which the fish meat is sprinkled with seasonings.
4. The second half of the fillet is placed on top of this half and sprinkled with prepared spices, as in the first case.
5. The container is closed with a lid and placed in a cool place, for example, in the refrigerator.
6. After one day, the fish fillets are removed from the brine and dried with a paper towel.

The sea trout prepared in this way is divided into random pieces. The pieces are laid out on a plate. Finally, the fish can be sprinkled with lemon juice.

Option #2: fast

Ingredients

• 1 kg of fresh trout;
• 2 or 3 tablespoons salt;
• 6 or 8 pcs black allspice peas;
• 3 pcs bay leaves;
• one tablespoon of vinegar;
• 150 ml sunflower or olive oil;
• one onion bulb.

Preparation

1. The fish is cut, after which the skin is removed. This must be done very carefully so as not to damage the meat.
2. The fish meat is cut into arbitrary pieces and placed in a prepared container.
3. In another container, brine is prepared for pouring. To do this, take 0.5 liters of water and add salt. It is advisable to mix the composition thoroughly.
4. The same mixture is poured over the fish that was placed in the container before. The fish is covered and a weight is placed on top. Regular room temperature is suitable for cooking. The fish should remain in this state for 2 hours.
5. After 2 hours, the brine is drained and the fish is filled with another brine. To do this, take a glass of water and stir a spoonful of vinegar in it. Fish can be in this composition within 5 minutes.
6. Finally, you need to cut the onion into rings, add pepper, bay leaf and sunflower or olive oil. Pieces of fish are carefully mixed in this brine mixture and left for 20 minutes. After this period, the trout is served to the table.

Option number 3: Scandinavian

Ingredients

• half a kilo of trout;
• 100-120 grams of dill;
• 3 tablespoons salt;
• 3 tablespoons of sugar.

Preparation

1. The trout is cut, washed well and dried. After this, it is divided along the ridge and all bones are removed.
2. Salt is mixed with sugar. This mixture is rubbed onto fish fillets.
3. 1/3 of the prepared dill is laid out on a plate.
4. Place one piece of fillet skin side down on top of the dill.
5. Another part of the dill is placed on top of the fillet, then the rest of the fillet.
6. The fish is covered and left at home temperature for 8 hours.
7. After this, the trout meat is moved to the refrigerator for 48 hours.
8. Before serving, remove excess dill and sugar-salt mixture. And finally, the fish is cut into slices convenient for serving.

Option number 4: with honey

Ingredients

• trout meat, separated from skin – 1 kg;
• one tablespoon of honey;
• three tablespoons of salt.

Preparation

1. The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
2. Honey and salt are mixed together.
3. The mixture prepared in this way is applied to the fish fillet and rubbed into the meat.
4. The fillet parts are rolled into rolls and placed in a container (glass jar).
5. The glass jar is covered with a lid and placed in the refrigerator for one day.
6. After a day, the rolls are turned over and placed in the refrigerator again for 24 hours.
7. After this period, the fish is removed and the turning operation is repeated. The fish is placed in the refrigerator for the third time for a day. Only after three days the fish is ready to serve; just wash off the brine and cut the fish into pieces.

Option No. 5: with vodka

Ingredients

• cook 1 kg of fresh trout;
• stock up on 2 tbsp. spoons of salt;
• take 4 teaspoons of sugar;
• prepare 30 ml of vodka.

Preparation

1. The fish is cut so that there are two identical fillets. They are thoroughly washed and dried. There should be no bones in the fillets.
2. Salt and sugar are mixed.
3. The trout fillet is coated in this mixture, placed in a container and filled with vodka.
4. The dish is closed and the fish is placed in a cold place for 12 hours. After this period, the fish is ready to eat.

Option number 6: salting bellies

Trout is not a cheap fish, so not everyone can afford such a pleasure. But buying a belly and salting it is affordable for anyone. Belly bellies prepared according to this recipe will be an excellent addition to beer, and they can also be added to some salad.

Ingredients

• purchase 400 g of trout bellies;
• prepare two tablespoons of salt;
• prepare one tablespoon of sugar;
• buy allspice.

Preparation

1. The bellies should be thoroughly washed and soaked in water for half an hour.
2. The water is drained and the abdomen is again washed thoroughly,
3. Salt, sugar and pepper are combined together and the bellies are coated in this dry mixture.
4. All ingredients are placed in a glass container, 1 glass of water is added there, after which the bellies are placed in the refrigerator for a couple of days.

Option No. 7: Salting trout steaks

Ingredients

• 2 trout steaks;
• 1 liter of water (approximately);
• 4 tbsp. spoons of salt;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of vinegar;
• spices to taste.

Preparation

1. First you need to prepare the brine. To do this, take a pan, pour water into it, add salt, sugar and spices and put it on the fire. The water is brought to a boil and the mixture is simmered for several minutes.
2. Vinegar is added to the solution.
3. After this, the fire is turned off, the brine cools, after which it needs to be filtered.
4. Trout steaks are prepared, washed and dried, after which they are placed in a container.
5. The steaks are filled with brine, covered with a lid and placed in the refrigerator for a couple of days.

For those who prefer a lightly salted product, fish meat can be eaten after just one day. When salting, you should remember that it is not recommended to salt fish for more than 4 days, since the taste of trout deteriorates.

Dry salting of trout

Ingredients

• fresh rainbow trout – 1 kg;
• 2 tbsp. spoons of salt;
• 1 tbsp. spoon of sugar;
• coriander;
• 5-6 peas of black allspice;
• 2 bay leaves;
• gauze.

Preparation

1. The head, tail and fins are cut off from the trout.
2. The entrails are removed.
3. The carcass is rubbed with a mixture of salt, sugar and pepper, and a bay leaf is placed inside.
4. One spoon of salt is poured onto a piece of gauze and trout is placed on top.
5. The fish carcass is tightly wrapped in gauze and wrapped in a paper towel.
6. In order for the fish to be ready for consumption, it must be kept for three days.

During the dry salting process, the gauze is changed twice a day, and the fish carcass is turned over to the other side.

Quick trout recipes

Not everyone can wait for the product to be ready within a few days. For this category of people, there are quick recipes designed for a maximum of one day. At the same time, the taste of trout is not lost, and salting methods have a number of advantages.

Daily salting

Ingredients

• 1 kg fresh sea trout;
• 2 tbsp. spoons of salt;
• 1 tablespoon sugar;
• lemon juice – 1 teaspoon;
• spices to taste.

Preparation

1. The fish is prepared, cut, washed and dried with a paper towel.
2. The fish carcass is cut into acceptable pieces and coated in a mixture of salt, sugar and spices.
3. After this, add lemon juice and place in any suitable container.
4. The fish must be kept under load for one day.

Trout ready in 10 hours

This is one of the quick options for cooking trout.

Ingredients

• fresh trout – 1 kg;
• rock salt – 3 teaspoons;
• Sunflower oil – 100 ml.

Preparation

1. Fillet is prepared from the fish carcass. To do this, the fish is cut according to all the rules.
2. The fillets are washed and dried well.
3. The fish meat is cut into small pieces.
4. After this, the slices are placed in a container, salt is added to them and the whole thing is thoroughly mixed.
5. Sunflower oil is poured into the container and everything is mixed well again.
6. The fish is placed in a cold place for 10 hours (you can put it in the refrigerator).
7. After 10 hours, the fish is ready to eat.

Regardless of the recipe chosen, special attention should be paid to serving trout to the table. As a rule, it is served with lemon slices and sprinkled with herbs on top. Along with these simple methods of presentation, there are also the most complex and interesting options.

Alternatively, roses can be formed from pieces of trout using the following technology. To do this, the fish should be cut into thin but long pieces. From the first slice you need to form a bud. After this, a rose is formed, slice by slice. In the process of laying the pieces, the edges are slightly bent, during which unfolded rose petals are formed. Once the flower has formed, the edges should be secured with a toothpick. Having formed 5-6 roses on one dish, you get a gourmet dish if you add green leaves to it, in the form of a salad.

Salted trout at home, step-by-step recipe with photos

master class on salting trout

Master class: salting trout at home

Who among us doesn’t like to drink sweet tea with lemon and eat a sandwich with red fish – fatty, salty and incredibly tasty? The most delicious salted fish are trout and salmon, but they cost accordingly. A kilogram of salted fish will cost you 800 rubles, and raw fish costs half as much. Therefore, it makes sense to salt the fish yourself at home. It's not difficult at all, and if you know some tricks, you can treat yourself to salted fish regularly.

At cost: trout purchased in a supermarket and salted at home turns out to be 3 times cheaper than commercially salted trout purchased!!!

You will need:

1. trout carcass – 2.5 kg;
2. salt – 2 tbsp. spoons;
3. sugar – 2 tbsp. spoons.

If you have ungutted fish, then completely gut it, remove the head, and wash it. We sell fish already gutted and without heads - you don’t have to choose.

gutted trout

Cut off a piece from the beginning and end of the fish, fins and belly - the fattest part. It can also be salted, but this is for amateurs. All this “production waste” will go into excellent fish soup.

cut off the fattest parts

layer into 2 parts

It must also be removed by carefully cutting it with a knife. The bones from the belly can be removed at this stage, but we salt them along with them; after the fish is ready, they can be easily removed by hand. If you don't want to wait, use tweezers and pull out all the bones.

Those who like to chew the bones can also pickle the ridge, then dry it and use it with beer.

we separate the ridge

We do not remove the skin from the carcass - we will also remove it from already salted fish.

Prepare a mixture of salt and sugar. Don't be afraid to over-salt the fish. Firstly, trout itself is quite fatty, and secondly, red fish tends to take exactly as much salt as it needs. That is, if you do not violate the technology, it is quite difficult to over-salt the fish.

There are a lot of recipes for salting red fish. Some use salt and sugar in a ratio of 2 to 1, some add 1 teaspoon of sugar, but, in my opinion, our proportion is the best, and you can choose it individually to suit your taste. You can also add pepper, bay leaf, lemon, ginger, and other spices - we describe the original recipe without spices, you can add them according to your taste and mood.

Rub the fish half-carcasses with a mixture of salt and sugar.

rub the half carcasses with a mixture of salt and sugar

And place the meat side down in a container for salting: it can be an enamel bowl, or a glass bowl, or a plastic container. At this stage, many make a mistake - materials from the Internet only contribute to this - they put oppression on the fish. Don't do this! This will cause the fish meat to become tough. There is absolutely no need for pressure; even if the fish is not completely immersed in the brine, it will still be salted evenly.

place the trout in a bowl

We cover the container with transparent film, this will prevent the penetration of excess odors, and put it in the refrigerator. At a temperature of +4°C, the fish is salted for 3 days. If it stays a little longer, no big deal.

cover with polyethylene

After three days, take the fish out of the refrigerator and cut it up: remove the skin and bones. The skin is removed very simply - using a thin knife we ​​make an incision from the edge

make a cut with a knife from the edge

and begin to pull the skin, helping with a knife.

pull the skin using a knife

The bones are easily removed directly with your hands, or you can use tweezers.

remove bones

As a result, you will end up with two even pieces of fillet, which need to be cut into thin plastics, placed in jars and filled with vegetable oil.

cut into thin slices

At this stage you can add spices, we usually make several different jars: one with pepper and bay leaves, one with lemon and another with onions. Store in the refrigerator for no more than a week - if you store longer, the fish will become increasingly saltier and may eventually go rancid; or you can freeze it.

Trout is a delicious fish of the salmon family, with tender and tasty meat. It is easy to pickle it at home. The basic version of salting involves the use of only two ingredients - salt and sugar. You can add other spices, marinate in vodka, cognac, lemon juice and aromatic herbs. There are express salting methods that allow you to get the delicacy ready-made in just 2 hours.

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  Classic recipe

  Ingredients:

  • trout – 1 kg;
  • coarse salt – 2 tbsp. l.;
  • sugar – 2 tbsp. l.;
  • allspice peas – 5 pcs.;
  • bay leaf – 2 pcs.

  Preparation:

  
  

  This step-by-step recipe makes salting trout quick and easy. Pickling at home is a budget option for preparing delicacies. The aromatic snack is served on the table on sandwiches, in canapés, tartlets, used as a filling for pancakes, for salads, or simply as a slice, garnished with lemon slices and herbs. Red fish is well suited as a snack for the New Year, as it is very tasty and colorful.

  In brine

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • sea ​​salt – 350 g;
  • sugar – 1 tsp;
  • allspice, bay leaf and other spices - to taste.

  Preparation:

  1. 1. Defrost the fish.
  2. 2. Prepare the brine. To do this, pour 1 liter of water into a saucepan and boil. Add 1 tablespoon of salt to boiling water, stirring it. When the salt stops dissolving, the correct strength of the brine has been obtained.
  3. 3. Turn off the heat, add sugar and spices to the solution, stir and wait until it cools.
  4. 4. Place a layer of salt on the bottom of the salting dish, then the fish fillet (the skin should face down). If the fish does not fit in one layer, then it is laid out flesh to pulp.
  5. 5. Pour brine (brine). Place a plate on top and place a weight on it. The fish must be completely in the brine. Place in the refrigerator.

  This simple method can be used to obtain a product of varying salting strength, depending on the time the fish is kept in the brine. In 24 hours the trout will be lightly salted, and after 3 days it will be salted. You can store fish for a long time directly in brine.

  If it tastes too salty, then you need to soak it in boiled water for 2 hours, then dry it with paper napkins and cut it into pieces.

  This salting technology refers to industrial methods for preparing large quantities of fish. This method can be used to salt any type of red fish.

  Lightly salted trout with dill

  
  

  Ingredients:

  • trout – 1 kg;
  • salt – 3 tbsp. l.;
  • sugar – 3 tbsp. l.;
  • dill – ½ bunch.

  Preparation:

  1. 1. Cut the fish in the same way as in the first classic recipe.
  2. 2. Rub the trout fillet with a mixture of salt and sugar.
  3. 3. Wash the dill in water and dry on a towel. Place 2-3 sprigs on the bottom of the pickling dish.
  4. 4. Then lay out a layer of fillet, and again dill on top. After this, place the other half of the fish, skin side up. The last layer should be dill.
  5. 5. Apply pressure as in the first step-by-step recipe, leave it in the kitchen for 8 hours, then put it in the refrigerator for 2 days. After this, the lightly salted trout is ready.

  Dry salted whole rainbow trout

  
  

  Ingredients:

  • fresh rainbow trout – 1 kg;
  • salt – 6 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • allspice black peppercorns – 5 pcs.;
  • bay leaf – 2 pcs.;
  • coriander, herbs - to taste;
  • gauze – 1 pc.

  Preparation:

  1. 1. Prepare the carcass: gut, remove the head of the fish, its tail, fins, rinse and dry.
  2. 2. Pour sugar, salt, pepper into a bowl, stir.
  3. 3. Rub the fish inside and outside with this mixture, put a bay leaf in the belly.
  4. 4. Fold the gauze in several layers. Pour and spread over gauze 1 tbsp. l. salt, put the fish, wrap it in gauze and wrap it with a paper towel.
  5. 5. Place the fish in the refrigerator. The total salting time is 3 days. Every day you need to change the gauze twice (by adding a new layer of salt) and turn the fish over. Before serving, cut and sprinkle with herbs.

  Whole trout is lightly salted and can be stored in the refrigerator for a week.

  Salting bellies

  
  

  Ingredients:

  • trout bellies – 400 g;
  • salt – 2 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • ground black pepper – ¼ tsp.

  Preparation:

  1. 1. First defrost frozen bellies in the refrigerator, immediately remove scales from fresh bellies, remove fins, wash and dry.
  2. 2. Mix salt, sugar and pepper, roll each piece of fish in this mixture.
  3. 3. Place the bellies in a glass bowl, press down with pressure, cover with cling film and put in the refrigerator for a day.

  When salting red fish, the bellies are often removed, as they are very fatty and over-salted. They are cheaper in price than trout fillets, and after salting they can be used as a snack for beer or for making salads, as well as a filling for pancakes. To make it easier to eat the bellies, it is recommended to separate the skin before salting. Before using, you can rinse them with water to remove excess spices.

  Salting trout steaks

  
  

  Ingredients:

  • trout steak – 2 pcs.;
  • salt – 4 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • vinegar - 1 tbsp. l.;
  • spices - to taste.

  Preparation:

  1. 1. Wash trout steaks, dry with paper towels or napkins, and place in a salting container.
  2. 2. Pour 1 liter of water into a saucepan, stir salt and sugar in it, boil, add spices, keep on fire for 5-7 minutes.
  3. 3. Turn off the heat, pour in vinegar. When the marinade has cooled, strain it.
  4. 4. Pour brine over the steaks, close the dish and put them on the bottom shelf of the refrigerator for 2 days. Lightly salted trout will be ready in a day. It is not recommended to pickle it for more than 4 days.

  Fast way in 2 hours

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • salt – 2 tbsp. l.;
  • table vinegar 9% - 1 tbsp. l.;
  • sugar – 2 tbsp. l.

  Preparation:

  1. 1. Prepare the brine without vinegar, as in the previous step-by-step recipe.
  2. 2. Wash the trout fillet, dry it, cut into small portions.
  3. 3. Boil 0.5 liters of water in a saucepan, add salt and sugar, stir until completely dissolved.
  4. 4. Cool the brine and pour it over the fish. Leave for 2 hours at room conditions.
  5. 5. In 1 tbsp. Add vinegar to boiled chilled water.
  6. 6. Drain the brine and pour the vinegar solution over the fish for 5 minutes. After this, the trout can be eaten.

  Before serving, for greater juiciness and tenderness, the fish can be poured with sunflower or olive oil, sprinkled with onions, chopped into half rings, or seasoned with pepper.

  Salting rainbow trout fillet per day

  
  

  Ingredients:

  • rainbow trout fillet – 0.5 kg;
  • salt – 200 g;
  • dill – 1 bunch;
  • sugar – 150 g;
  • ground pepper - to taste.

  Preparation:

  1. 1. Thaw the fillet, wash and dry.
  2. 2. Rinse the dill, dry on a towel, and finely chop with a knife.
  3. 3. Mix salt, sugar, pepper, dill, pour part of the mixture into a curing container.
  4. 4. Place the fillet skin side down and sprinkle the rest of the curing mixture on top.
  5. 5. Place pressure on the fish, then put it in the refrigerator. A day later, the appetizer is ready to serve.

  Freshwater trout species (including rainbow) are not inferior in taste to sea trout, although the latter are fattier. Cooked river trout will adequately decorate the table for the New Year or other celebration.

  Salted trout with vodka

  
  

  Ingredients:

  • whole trout – 1 kg;
  • salt – 2 tbsp. l.;
  • sugar – 1.5 tbsp. l.;
  • vodka – 30 ml.

  Preparation:

  1. 1. Cut the carcass in the same way as in the classic cooking recipe.
  2. 2. Mix salt and sugar in a bowl.
  3. 3. Roll the fish fillet in the resulting mixture and place in a pickling bowl.
  4. 4. Pour vodka, close the lid. Keep in the refrigerator for 12 hours.

  Vodka plays a special role in this recipe - it makes the fish more elastic and prevents it from “spreading out” during salting. You can salt the trout in another way - first rub the open side of the fillet with vodka, then sprinkle with salt and sugar and put in the second fillet, processed in the same way. Place pressure on top and put in the refrigerator for 1-2 days. Before eating, shake off excess salt or wipe the fish with paper towels.

  With honey and lemon juice

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • honey - 1 tbsp. l.;
  • lemon juice – 2 tbsp. l.;
  • salt – 3 tbsp. l.

  Preparation:

  1. 1. Wash and dry the fillet, remove the skin.
  2. 2. Mix honey, lemon juice and salt well.
  3. 3. Rub the resulting marinade into the fillet.
  4. 4. Roll the pieces of fish into rolls, put them in a pickling container or jar, and close it.
  5. 5. Place the container in the refrigerator for 1 day.
  6. 6. Then wrap the rolls with the other side and refrigerate for another 1 day.
  7. 7. Repeat this procedure a third time. After 3 days the delicacy is ready.

  Trout prepared according to this recipe turns out tender and tasty, and the sweetness of honey is practically not felt.

  River trout in a rag

  
  

  Ingredients:

  • trout fillet – 1 kg;
  • sugar – 1 tbsp. l.;
  • coarse salt - 3 tbsp. l.;
  • ground pepper - to taste.

  Preparation:

  1. 1. Wash and dry the fillet.
  2. 2. Mix spices in a bowl. If the fillet is larger, then the proportions increase accordingly (for 1 kg of trout - 3 tbsp. salt and 1 tbsp. sugar).
  3. 3. Lay out a cotton cloth (or waffle towel) on the table, pour in the pickling mixture, place the fillet skin side down, with the second piece on top.
  4. 4. Wrap the fish tightly in a cloth and put it in the refrigerator. After 24 hours, the fish will be salted and ready to eat.

  When salting fish, it is necessary to “pull out” all the excess moisture, which is ensured by a rag. If during the salting process it quickly gets wet, then it is replaced with another one. To add more flavor, you can add finely chopped dill. If you keep the fish in the refrigerator longer - 2-3 days, then it will taste drier and denser.

  Scandinavian way

  
  

  Ingredients:

  • trout – 1 kg;
  • sugar – 3 tbsp. l.;
  • salt – 3 tbsp. l.;
  • dill – 100 g.

  Preparation:

  1. 1. Cut the fish in the same way as in the first step-by-step recipe.
  2. 2. Mix salt and sugar.
  3. 3. Rub the mixture onto the fish fillets.
  4. 4. Wash and dry the dill.
  5. 5. Place a third of the greens on a wide plate.
  6. 6. Place the fillet skin side down on top of the dill.
  7. 7. Then spread another layer of dill and fish, with greens again on top.
  8. 8. Cover with another plate and leave at room temperature for 8 hours.
  9. 9. Place the trout in the refrigerator for 2 days.

  Before eating, remove the sprigs of herbs and excess salt, cut the trout into slices.

  Finnish style with cognac

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • sugar – 3 tbsp. l.;
  • coarse salt – 3 tbsp. l.;
  • cognac – 30 ml;
  • dill - to taste.

  Preparation:

  1. 1. Rinse and dry the trout. If there are bones or fins, cut them off.
  2. 2. Mix salt and sugar.
  3. 3. Wash, dry and finely chop the dill.
  4. 4. Sprinkle the fillet with the pickling mixture and dill.
  5. 5. Place the fish in a container. Pour cognac and put in the refrigerator for 2 days.

  Instead of cognac, you can use brandy or whiskey, but the taste will be slightly different. Cognac gives trout a special piquancy and delicate consistency.

  With lemon, tarragon and aromatic herbs

  
  

  Ingredients:

  • trout – 1 kg;
  • salt – 3-4 tbsp. l.;
  • lemon juice – 1 tsp;
  • bay leaf – 3-4 pcs.;
  • dried tarragon (tarragon) – 1 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • dill, parsley, basil - to taste;
  • hot ground pepper - to taste.

  Preparation:

  1. 1. Prepare the fish in the same way as in the first recipe.
  2. 2. Mix salt, sugar, ground pepper, tarragon in a bowl.
  3. 3. Pour half of the mixture into the bottom of the pickling dish.
  4. 4. Place the trout fillet, skin side down. Sprinkle it with lemon juice.
  5. 5. Rinse the greens, dry on a towel and chop with a knife.
  6. 6. Place bay leaf and herbs on top of the fillet.
  7. 7. Place the second piece of fillet, skin side up, and cover with the second half of the mixture.
  8. 8. Place the pressure, cover with film and put in the refrigerator for 2 days.

  In wine with lemon

  
  

  Ingredients:

  • trout fillet – 0.5 kg;
  • white wine – 150 ml;
  • salt – 3-4 tbsp. l.;
  • lemon – 1 pc.;
  • rosemary and parsley - 2 sprigs each.

  Preparation:

  1. 1. Wash and dry the trout fillet.
  2. 2. Sprinkle the fillet with lemon juice.
  3. 3. Rub the fish with salt and place in a container, topping with herbs.
  4. 4. Pour wine and put in the refrigerator for pickling. The fish will be ready in a day. During this time it needs to be turned over 2-3 times.

  In honey-mustard marinade

  
  

  Ingredients:

  • fresh trout – 1 kg;
  • honey – 50 g;
  • table mustard – 2 tsp;
  • salt – 3 tbsp. l.;
  • spices - to taste.

  Preparation:

  1. 1. Cut the trout carcass as in the classic step-by-step recipe.
  2. 2. Pour honey into a cup, mix with mustard, salt and spices.
  3. 3. Rub the fillet with marinade.
  4. 4. Place in a pickling container, cover with a lid and refrigerate. After a day, the delicacy can be eaten.

  Thanks to mustard, you can pickle trout in a shorter time than usual.

  In a spicy Korean marinade

  
  

  Ingredients:

  • trout fillet – 500 g;
  • salt – 2 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • tomato paste – 1 tbsp. l.;
  • ginger root – 1 pc.;
  • vegetable oil – 2 tbsp. l.;
  • vinegar - 1 tbsp. l.;
  • garlic – 1 clove;
  • onions – 1 pc.;
  • dill greens – 2-3 sprigs;
  • ground red pepper – 0.5 tsp;
  • spices for carrots in Korean - 1 tsp.

  Preparation:

  1. 1. Wash the fillet, dry it, cut into thin slices.
  2. 2. Wash, peel and grate the ginger root on a fine grater.
  3. 3. Peel the garlic, rinse with water, squeeze through a press.
  4. 4. Mix vinegar, salt, sugar, tomato paste, ginger, oil, garlic, dill, and spices in a bowl.
  5. 5. Rub the pieces of fish with the resulting mixture, place in a bowl, and press down with pressure. Place in the refrigerator for a day.
  6. 6. Wash the onions, peel and cut into half rings.
  7. 7. Wash the dill, dry it, finely chop it with a knife.
  8. 8. Place the finished fish on a dish, topping with onions. Sprinkle with herbs on top.

  Trout prepared according to this recipe has a spicy taste. If you don’t have spices for Korean carrots, you can fry ground coriander in a dry frying pan.

  In soy sauce with basil

  
  

  Ingredients:

  • trout – 1 pc.;
  • sea ​​salt – 2 tbsp. l.;
  • soy sauce – 3-4 tbsp. l.;
  • ground allspice – 1 tsp;
  • dried basil – 1 tsp;
  • coriander – 1 tsp.

  Preparation:

  1. 1. Prepare the fish as in the first recipe.
  2. 2. Pour soy sauce into a bowl, add 150 ml of boiled water, salt and spices, stir everything.
  3. 3. Place the trout in a pickling container and pour in the marinade. Keep in the refrigerator for 1-2 days.
  4. 4. If you need to add more spiciness to the dish, add onions to the marinade.

  Salting caviar

  
  

  Ingredients:

  • trout caviar – 500 g;
  • sugar – 1 tsp;
  • salt – 2 tbsp. l.

  Preparation:

  1. 1. Rinse the trout eggs in a colander, but do not need to remove the eggs (the transparent film-bag in which the eggs are located).
  2. 2. Pour 1 liter of water into an enamel pan and boil it.
  3. 3. Add salt and sugar, stir the brine.
  4. 4. Pour the brine over the caviar, then gently mix with a whisk. The ovaries will be screwed onto the rim. They should be removed.
  5. 5. Salt trout caviar in the solution for 10-20 minutes. If you need a stronger salt, wait longer.
  6. 6. Drain the water. Caviar can be eaten.

  Store salted trout caviar in a glass container in the refrigerator for no longer than 2-3 days.

  In order to purchase good trout for salting, it is recommended to adhere to the following tips:

  • It is best to buy chilled fish carcasses rather than frozen ones;
  • fish meat should have a soft pink color, without yellowness;
  • sea ​​trout has fatty and elastic meat, river trout has more dietary meat;
  • The fish's eyes should be clear and the gills should be pink;
  • if the fish has been thawed and frozen many times, then a yellowish or white coating is visible on its scales, the teeth are yellow, and the eyes are cloudy. This fish is not recommended for salting.

  As for the actual preparation of trout, there are the following tricks:

  • You need to defrost the fish until it is not completely thawed on the bottom shelf of the refrigerator for several hours.
  • To obtain lightly salted fish, it is kept in brine for 24 hours, for more salting - 2-4 days.
  • The container for pickling should be glass, enamel or plastic so that it does not oxidize under the influence of brine. In metal dishes, fish may acquire an unpleasant aftertaste.
  • To quickly salt the fish, cut it into thin slices.
  • It is better to use medium or coarse sea salt; it does not stick together and is better at drawing excess moisture out of the fish. Iodized salt is not used.
  • It is recommended to follow the salt proportions indicated above. If the fish turns out to be over-salted, you can soak it in water or milk.

  The following spices and seasonings go well with the taste of trout:

  • black bitter and allspice;
  • caraway;
  • coriander;
  • cumin;
  • basil;
  • lemon;
  • horseradish.

  You can also serve mustard sauce with salted trout, which is prepared by mixing 200 g of sour cream, 1 tbsp. finely chopped arugula, 2 tbsp. l. Dijon mustard, ½ tsp lemon juice, salt and pepper to taste. The sauce is stored in the refrigerator.

There are many successful ways to pickle trout yourself at home. In this case, the fish turns out much tastier and cheaper than store-bought. Homemade salty product is perfect for preparing any cold appetizers.

Ingredients:

• trout – 1 kilo;
• granulated sugar – 1.5 dessert spoons;
• coarse salt – 3.5 dessert spoons;
• black peppercorns – 10 pcs.;
• bay leaf – 3 leaves.

Preparation:

1. Cut the fish carcass, removing the tail, head and fins. Cut the fish into 2 equal parts. Carefully remove the bones and spine.
2. Crumble dry bay leaf. Mix with remaining dry ingredients. Grind the pepper yourself in a mortar first.
3. Sprinkle the bottom of the pickling container with part of the resulting mixture.
4. Place the first part of the trout, skin side down. Sprinkle with the spice mixture, cover with the other half of the fish and cover with the remaining mixture.
5. Close the container with a lid and put it in the dark and cool for a day.

Fish prepared according to the classic recipe should be stored in paper, after drying the brine with disposable towels. Before serving, sprinkle with freshly squeezed lemon juice.

The fastest way to pickle

Ingredients:

• pure trout fillet – half a kilo;
• drinking water - half a liter;
• coarse salt – 2.5 dessert spoons;
• granulated sugar – 2.5 dessert spoons.

Preparation:

1. Cut the fish flesh into medium pieces.
2. To boil water. Add all dry ingredients. Stir the mixture until the sugar and salt are completely dissolved.
3. Pour the hot solution over the fish slices and leave for 2 hours directly on the table.

After the specified period, the finished salty snack can already be tasted.

Whole salted fish

Ingredients:

• fresh trout carcass – 2 pcs. (medium size);
• coarse salt - 5 dessert spoons;
• sugar – 3 dessert spoons;
• peppercorns – 15 pcs.;
• dry laurel leaves – 4 pcs.

Preparation:

1. Thoroughly clean the carcasses, getting rid of the fins, tail and head. Rinse well, paying special attention to the inside.
2. Mix all dry ingredients in a small container. Leave the peppercorns whole. Crumble the bay leaf with your hands (2 leaves).
3. Rub the resulting dry mixture onto the trout carcasses on all sides, and place the remaining bay leaves into the bellies of the fish.
4. At the very end, wrap the carcasses in thick paper and put them in a cool place.
5. Leave for 2 days. Cut the finished trout into pieces and remove the bones in the process.

This recipe produces lightly salted, tender fish. It is perfect for making sandwiches or filling thin pancakes.

To increase the shelf life of finished fish, you can put it in the refrigerator. This will not degrade the taste of the product.

Salting rainbow trout

Ingredients:

• trout pulp without skin and bones – 1/2 kilo;
• salt - 1 full glass;
• black pepper – 9 – 11 peas;
• granulated sugar – 150 – 170 g;
• fresh dill - 1/2 bunch.

Preparation:

1. Rinse the layers of cleaned fillet from all excess fillets with cold water. Dry with paper towels.
2. Make a marinade mixture from the dry ingredients (including freshly ground peppercorns). Add finely chopped dill.
3. Pour half of the resulting mass into a container suitable for pickling. Place the fish fillet on top, skin side down.
4. Cover the trout with the remaining mixture.
5. Cover the fish with cling film and weigh it down with something heavy.
6. Keep cool.

Within a day, you can take a sample from the finished fish, after cutting it into thin pieces.

Cooking in brine

This recipe will tell you how to salt trout to a slightly salted or salty state. It all depends on the time the product is kept in brine.

Ingredients:

• clean fillet of red fish – 1 kilo;
• drinking water – 1 l;
• coarse sea salt – 350 – 370 g;
• granulated sugar – 1 teaspoon;
• favorite spices, bay leaf - to taste.

Preparation:

1. To prepare the brine, you need to pour all the water into a convenient pan at once.
2. Bring the liquid to a boil. Gradually add salt and stir the mixture until the salt grains are completely dissolved in the water.
3. Add sugar, selected spices, bay leaves. After a minute, remove the brine from the heat and leave to cool.
4. Lightly sprinkle the bottom of a large glass dish with salt. Place all the fish on top, skin side down.
5. Pour the cooled brine over the trout, cover with a plate and weight. Be sure to ensure that the fish is completely immersed in the salty liquid.
6. Place the container in the cold. After 25 hours you will get lightly salted fish, and after 70 - salted fish.

Prepared trout should be stored directly in brine. If it turns out to be excessively salty, before eating, the pieces can be soaked for 1.5 - 2 hours in cooled boiled water and wiped dry.

With added honey

Ingredients:

• trout pulp – kilo;
• salt (coarse) – 3.5 dessert spoons;
• natural bee honey – 1.5 dessert spoons.

Preparation:

1. To salt fish at home with the addition of honey, you first need to carefully remove the skin and even the smallest bones from the fillet.
2. Then rinse the workpiece under a gentle stream of water so that the pulp maintains its integrity. Dry.
3. Combine liquid honey and salt. Apply the resulting mixture to the fish, gently massaging it.
4. Roll the pulp into a roll and leave it in a cool, covered bowl for a day.
5. Then wrap the pieces with the reverse side and leave them cool again for the same period.

Repeat unfolding/folding two more times. In total, the fish should spend 4 days in the cold.

Trout bellies for beer

Ingredients:

• bellies of red fish - half a kilo;
• sea ​​salt without additives - 2.5 dessert spoons;
• granulated sugar – 1 teaspoon;
• freshly ground pepper – ½ tsp;
• allspice – 6 – 7 peas;
• dry bay leaf - 1 leaf.

Preparation:

1. There is no need to wash the fish bellies; just use a sharp knife to separate the flesh from the skin. This is an optional step, but after it it is much more convenient to eat the snack.
2. Place the separated pulp into a glass container, sprinkle with all the dry ingredients and crumbled bay leaves. Mix directly with your hands.
3. Cover the bellies with a plate and press down with a weight. For example, you can use a jar of water for this.
4. Cover the exposed parts with film.
5. Leave the future beer snack in a cool place for 14 hours.

Rinse the finished product with cold water, blot with napkins and cut diagonally into small pieces.

Salted bellies go well with rye bread croutons and smoked cheese.

An unusual option with vodka

Ingredients:

• pure trout pulp – 1 kilo;
• coarse table salt – 2.5 dessert spoons;
• granulated sugar - 2 dessert spoons;
• quality vodka – 30 ml.

Preparation:

1. If you have a whole fish on hand, you need to cut it properly. First, remove the head and tail. Then cut off the fins. Remove all entrails. Rinse the trout very thoroughly.
2. Cut the remaining clean pulp into two equal parts. After this, pull out the ridge and bones.
3. Mix dry ingredients. Dip the trout in them.
4. Transfer the processed product to a container of suitable depth and width. Pour in alcoholic drink.
5. Cover the dish with a bag or lid and refrigerate for 14 hours. You can leave it not only in the refrigerator, but also on the balcony during the cold season. The main thing is not to overfreeze the product.

After just 14 hours, the dish will be completely ready for the first tasting. All that remains is to cut it into neat small pieces and serve it to the festive table.

How to pickle trout caviar at home

Ingredients:

• fresh trout caviar - from 1 large carcass;
• sea ​​salt – 50 – 65 g;
• granulated sugar – 30 g;
• drinking water – 1 l.

Preparation:

1. To salt trout caviar yourself, the first thing you need to do is wash it thoroughly with warm water. It is advisable to use a sieve designed for this - this will greatly facilitate the process. If you don’t have such utensils in your arsenal, you will have to use your hands. Including removing the hymen.
2. Rinse the prepared caviar with ice water.
3. To fill, completely dissolve the dry ingredients in clean water. Warm the mixture slightly and drop the eggs into the resulting liquid.
4. Leave them like this for 15 – 25 minutes (depending on the desired degree of salinity).

Dry and cool the finished caviar.

Homemade red fish and trout caviar are not only tastier, but also safer than store-bought ones. They definitely won't be fake. In addition, the homemade product will not contain chemical additives that increase its shelf life, dyes, flavors and other harmful substances.

Red fish contains many valuable saturated fatty acids and elements. It has a pleasant delicate taste and low calorie content. Many trout dishes are considered delicacies. Sliced ​​lightly salted fish, sandwiches, and salads are prepared for the festive table. Buyers know how much a salted product costs, so many decide to salt the trout themselves. Below are the most popular and delicious recipes. Having prepared such a fish, you can be sure that it will become a table decoration.

Nuances of preparation

The process of salting fish may seem complicated, but in fact everything is simple, even an inexperienced cook can handle it. To prepare delicious lightly salted trout, we recommend that you familiarize yourself with the recommendations:

1. Buy an uncut carcass. It will cost less than ready-made fillets or cut steaks. In addition, there is a possibility that there will be caviar in it.
2. To pickle trout, purchase chilled or fresh fish. If you only find frozen, then leave it to thaw at room temperature.
3. You can salt a whole trout carcass, fillet or pieces. You need to cut the fish with any salting option. It may be difficult the first time, but over time the necessary skills will emerge. Open the belly and remove all the entrails. Do this carefully so as not to damage the eggs if they get caught. Then wash the carcass, cut off the tail and head. Don't throw them away, cook a delicious fish soup for lunch. Start salting the fish. There is no need to remove the skin.
4. Use only sea or coarse salt. She will not take the juice from the fish.
5. It is necessary to salt trout at home with honey or sugar, then the meat will turn out unusually tender. Add spices - Provençal herbs, lemon, but do not overdo it.
6. The salting time depends on what recipe you are making and what pieces you are using. Usually three days are enough. The salted fillet will be ready in a day.

Important ! With gauze you can remove the black film from the abdomen, and with a spoon you can remove the blood clot.

How and how much to store

It is correct to keep salted fish in brine in the refrigerator. It will stay fresh longer. The second way is to wrap it in paper or cloth and put it in the freezer.

On the refrigerator shelf, medium-salted seafood will remain fresh for 10 days. Lightly salted will last 6 days. Any fish can be stored in the freezer for about a month.

Classic pickling

Grocery list:

• fillet – 1 kg;
• sugar – 20 gr.;
• salt – 60 gr.;
• peppercorns – 10 pcs.;
• laurel – 2 pcs.

How to cook:

• Mix sugar and salt. Place 1 tablespoon of the mixture on the bottom of a bowl or container in which the seafood will be salted. Do not use a metal container, otherwise the fish will have an iron taste.
• Place 5 peas and 1 bay leaf on the bottom, lay half the meat on top, skin side down.
• Add 2 tablespoons of dry mixture. The remaining pieces are placed on top with the back up and covered with salt and sugar, pepper and bay leaves are thrown in.
• Cover the bowl with a lid and take it to a cool place.

The video can be viewed here:

Salted trout prepared using this method will be salted within a day. To serve, cut it into thin slices and sprinkle with lemon juice.

Whole salted trout

What you will need:

• carcass – 1 kg;
• sugar – 50 gr.;
• salt – 50 gr.;
• peppercorns – 12 pcs.;
• bay leaf – 3 pcs.

Recipe:

1. Wash the fish thoroughly and dry with a towel.
2. Chop 2 bay leaves and mix with bulk ingredients and pepper.
3. Rub the resulting mass onto the carcass on all sides.
4. Place 1 leaf in the abdomen. Wrap the fish in cloth or parchment paper, place it in a bowl and put it in the refrigerator for 2 days.

Lightly salted trout can be stored for no longer than a week. You can also put it in the freezer for a month.

How to add salt in brine

Grocery list:

• trout steaks – 1 kg;
• water – 1 l.;
• salt – 350 gr.;
• seasonings - optional.

Step-by-step recipe:

• The pieces should be no wider than 5 cm. First, boil water and add salt to it. Cook and stir until it dissolves.
• Add seasonings and cook for another minute. Remove from heat.
• We are waiting for the marinade to cool.
• Place the fish in a container and fill it with brine. Place the weight on top. We take it to the refrigerator.

Steaks will be cured after 36 hours. They will be lightly salted. You can leave it for another 1 day.

Salting in 2 hours

This is the easiest recipe for salting trout. It cooks very quickly. Dissolve 40 grams in half a liter of water. salt and the same amount of sugar. The fish is poured with marinade. After 2 hours, the brine is poured out, the seafood is transferred to a dish, sprinkled with lemon juice and served.

With honey

Take 1 kg of fillet and remove the skin. 20 gr. honey combined with 50 gr. salt and mix well. The meat is coated with the mixture on all sides, rolled up and placed in a container. Cover with a lid and leave in a cool place for a day.

After the specified time, the pulp is unwrapped, rolled into a roll on the other side, placed in brine and placed in the cold again. On the second and third days the procedure is repeated. On the 4th day, cut into slices and serve.

It turns out very tasty, honey adds an interesting note to the taste of the dish

With vodka

• Ingredients:
• fish fillet – 1 kg;
• sugar – 30 gr.;
• salt – 40 gr.;
• vodka – 30 ml.

Cooking method:

• Cut the meat into slices.
• Combine sugar and salt and sprinkle the mixture over the fish.
• We put the fish in a container, pour it over with vodka and put it on the balcony.

We keep lightly salted trout for at least 12 hours, or you can leave it for a day. Guests will be surprised by the extraordinary taste of trout.

Salting fish with dill

What you will need:

• fillet – 500 gr.;
• salt, sugar - 40 g each;
• dill – 60 gr.

Recipe:

1. Combine sugar and salt.
2. Rub the pulp on all sides with the mixture.
3. Place half of the dill at the bottom of the bowl, and place a layer of fish on top, skin side down.
4. Place the greens and fish again, skin side up.
5. Close the lid and leave the trout at home in the kitchen for 6 hours. Place in the refrigerator for a day.

Lightly salted trout with lemon

• fillet – 700 gr.;
• lemon – 1 pc.;
• salt.

How to cook

Rinse the meat and lemon. The pulp is cut into 2 parts, each of which is coated with 1 small spoon of salt. Citrus is cut into circles. Place the fish in the container, add a slice of lemon on top and alternate until the end. Cover with a lid and place in the refrigerator for 2 days.

Dry method

With this option, the taste of the fish is preserved as much as possible. It takes little time to prepare.

Components:

• trout – 0.5 kg;
• lemon – ½ piece;
• salt;
• ground black pepper.

Step-by-step recipe with photos:

• We wash the product, remove the skin, remove the bones.
• Cut the pulp into small pieces and place them in a bowl.
• Cut the citrus into semicircles. Place the slices on the trout, add pepper and salt.
• Wrap the container in cling film and place in the refrigerator for 12 hours. We take a sample in the morning.

Conclusion

If you want to surprise your family with sandwiches with salted fish, there is no need to buy it in the store. It is much cheaper and healthier to buy fresh trout and marinate it at home. You can salt seafood in different ways. But the technology is the same. First, the trout is cut, brine is prepared and marinated. There is no need to wait long - the product will be ready in 2 hours or 4 days. This depends on the chosen salting method. When ready, garnish with lemon and herbs.