How to salt trout at home with salt and sugar. Secrets and recommendations

Rainbow trout is a delicacy from the salmon family; it has red meat with a delicate texture. It is valued by chefs from all over the world: it produces delicious and aromatic fish soup, fried steaks, grilled fish, and salted slices and caviar are often prepared as an appetizer. Among the modern variety of cooking methods, it is quite difficult to find a truly good one, so we suggest that you familiarize yourself with a selection of time-tested step-by-step recipes on how to properly salt trout. You will also learn some recommendations regarding cooking at home, how much time it takes for the entire process, nutritional value and calorie content of the finished product per 100 grams.
Are you preparing salted trout?

Yes 59%, 94 votes
94 votes 59%
94 votes - 59% of all votes
I will cook according to your recipes 34%, 54 votes
54 votes 34%
54 votes - 34% of all votes
No 6%, 9 votes
9 votes 6%
Read also: How to salt and dry sabrefish, storing dried fish
9 votes - 6% of all votes
I don't eat fish 2%, 3 votes
3 votes 2%
3 votes - 2% of all votes

Total votes: 160

25.12.2019

Yes 59%, 94 votes
94 votes 59%
94 votes - 59% of all votes
I will cook according to your recipes 34%, 54 votes
54 votes 34%
54 votes - 34% of all votes
No 6%, 9 votes
9 votes 6%
9 votes - 6% of all votes
I don't eat fish 2%, 3 votes
3 votes 2%
3 votes - 2% of all votes

Total votes: 160

25.12.2019

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Lightly salted

Lightly salted red fish cooked at home with your own hands is much tastier than store-bought. In addition, the owner is confident in the quality of the products used. Preparation will take literally 30 minutes, and the finished weak salted fish can be tasted in a couple of days.

Components:

700 g fillet;
lemon;
salt - a teaspoon.

Important! Experienced chefs recommend using only coarsely granulated salt for salting trout.

Wash the meat under cool water and the citrus under warm water.
All the pulp and skin are salted and placed in a jar, skin side down.
Thin lemon slices are placed on top.
The procedure is repeated with the second half.
You can squeeze the juice out of the leftover fruit and pour it over the fish.
Next, the container is closed and put into the refrigerator for a couple of days.

Important! If you want to try it earlier, you can do it, but keep in mind that the fish may be under-salted.

Calories - 92 kcal;

Proteins – 16.8;

Fats – 2.5;

Carbohydrates – 0.6.

Marinade recipe

The recipe in question is more often used for salting large volumes of trout in enterprises. However, this does not prevent you from using the method at home, observing the proportions.

We will need:

salt – 350 gr;
granulated sugar - a teaspoon;
peppercorns and bay leaves are added as desired.

Important! The quantity of products used is indicated per kilogram.

Pour water into a saucepan and boil. Then salt is added to it.

Important! When the granules stop dissolving, the required concentration has been reached.

Add granulated sugar and seasoning to the brine and cool.
Place the meat in a saucepan with the skin on the bottom. If the prepared container is not wide enough, then the halves are folded with the pulp facing each other.
Fill the workpiece with brine and cover with a lid, placing a weight on top. Next, the container is placed in the refrigerator.

Preparation time – 30 minutes.

The total time depends on the desire of the cook: for lightly salted it takes a day, and for salted it will take 2-3.

Important! If the fish seems over-salted, you can keep it in boiled cold water for 2-3 hours and then pat it dry with a paper towel.

Calories – 105;

Proteins – 19.8;

Fats – 3;

Carbohydrates – 0.

How to salt trout at home

You can salt trout in different ways. However, they all involve the same technology. First you need to cut the fish. If fillet is required, remove the bones. The next step will be the production of brine or dry pickling mixture. The fish will need to be placed in a container and filled or covered with seasonings. The salting of trout will end by sending the container under pressure to the refrigerator so that the product is well salted and saturated with the aroma of spices.

How much salt to add

Each person has different ideas about delicious salted fish. There are two methods for how long to salt trout:

Lightly salted fish carcass will need to be salted in marinade or spices for a short time. This salting is considered a quick way to obtain a delicacy. It takes several hours to prepare a lightly salted dish. The taste of such fish is distinguished by its tenderness.
Fans of a more savory product will enjoy well-salted fish. It is necessary to pickle fish in brine or spices for a period of 1 to several days. It has a sharper, saltier taste.

Salt the whole thing

Housewives who don’t want to bother with butchering will really like marinating the whole carcass. The integrity of the initial product has a beneficial effect on the final taste of the finished dish.

Prepare:

salt - two tbsp. l.;
fish – 800-900 g;
olive oil – 17 g;
granulated sugar – 30 g;
lemon;
black pepper – 6-8 peas.

The carcass is cut along the belly and all the insides are pulled out. All limbs, including fins, must remain in place. It is washed under the tap and blotted with a napkin.
For the marinade, salt and sugar are stirred in squeezed citrus juice mixed with oil. Then allspice is added.
The fish is placed in a metal bowl with an enamel coating, the previously prepared mixture is poured out and evenly distributed.
Place a lid with a small weight on top and send it to the refrigerator to prepare further.
The delicacy is prepared for up to 3 days, based on individual preferences for the degree of salinity: weak - 24 hours, strong - 3 days.
It will only take you 30 minutes.

Calories – 105.2;

Proteins – 17.7;

Fats – 2.7;

Carbohydrates – 2.7.

How to pickle trout with lemon?

1. Carefully cut out all excess and leave only the fillet itself, then dry the fish. To do this, you can use paper or napkins to wipe it from the inside. Then evenly apply salt and sugar to the carcass, gradually spreading the mixture both inside and outside the fish. 2. Find a piece of gauze suitable for the fillet, taking into account the fact that later you will need to wrap the fillet, evenly place the pre-prepared slices of one lemon there. Then put the carcass in gauze, it is best to put a few slices inside the fish, wrap the fillet in gauze, then put it in a plate, bowl and press on top with a press, so that the fillet is soaked better and better. 3. Place the resulting result in the dark for three days, so that the carcass brews, absorbs all the juices and is thoroughly soaked.
After which the finished dish can be served to the table. The fish turns out delicious, soaked not only with the above, but also with its own juice. This pickling can be used with any food. It will be a real table decoration.

Delicious slices

Trout, salted in small pieces, will be a wonderful decoration for a holiday table as an independent dish, a canape appetizer, and will also complement the salad with an exquisite taste.

Important! River trout can contain many parasites, so the recommended salting time is 2-3 days, depending on the chosen method.

Grocery list:

trout - kilogram;
sugar - 20 g;
salt - 70 g;
2 bay leaves;
ground pepper - a level teaspoon.

First, all limbs are removed. An incision is made along the ridge, all kinds of bones, ribs and spine are pulled out. Use a spoon to remove blood clots and rinse under the tap.
Before salting, it is dried with gauze or a kitchen cloth and divided into equal oblong pieces.
In a bowl, seasoning is prepared from pepper and crushed bay leaf.
In a second bowl, mix sugar and salt.
Each piece must be thoroughly greased first with a sugar-salt mixture, and then with seasoning.
The meat is placed in the selected container so that all the slices are in maximum contact with each other. The workpiece is put in the refrigerator for a couple of days, after which everything is mixed and marinated for another 3 days.
Before the ceremonial serving, some decorate the delicious slices with fresh herbs.

Calories – 110.2;

Proteins – 17.7;

Fats – 2.7;

Carbohydrates – 3.5.

How to cut and salt trout - tips

Salting salmon fish cannot be classified as a dish that is difficult to prepare correctly. However, experienced chefs know several secrets of cutting and spicy salting to make salted trout even tastier:

Before you begin the process of how to cook a trout carcass according to the recipe with the photo, you need to clean and gut it.
If you only want trout fillets, cut off the fins and tail. This can be done using a sharp knife or special scissors.
To help the scales come off the fish, run the fish under hot water before salting it.
When choosing which fish to salt, choose chilled fish. It will not need to be defrosted, unlike freshly frozen. Taste, elasticity and color are better preserved.
It is important to salt the product correctly, observing the proportions of sugar and salt.
Many housewives are wondering how to store the delicacy correctly? It is better to keep the finished fish in a jar or container in the refrigerator. Leaving a product in a warm place is a quick way to spoil it.

In a rag

Let's look at another recipe available to every beginner.

Ingredients:

fillet – half a kilo;
salt – 3 tablespoons;
granulated sugar – 40 g;
ground pepper - according to individual preference.

Prepare a clean cloth and lay it on a flat surface. It is advisable to use cotton fabric for these purposes.
Sprinkle bulk products evenly over the entire area of the laid out fabric.
The first half of the fish is placed on top, pre-lubricated with the same ingredients. The skin “looks” at the bottom. The second piece is placed flesh side down.
The workpiece is wrapped tightly and sent into the cold for a couple of days.
After the specified time has passed, cut into equal slices and serve.

Important! Due to the absence of excess liquid, the meat tolerates freezing well and does not lose its shape and taste. Therefore, you don’t have to worry if you didn’t manage to eat everything. You can continue the process in a week or a month, as well as on the next holiday.

Calories – 117.5;

Proteins – 15.6;

Fats – 2.3;

Carbohydrates – 7.7.

Delicious bellies

Many housewives often cut off the belly and prepare soup from it. However, this part contains the largest amount of useful macro and microelements, saturated fats and amino acids, which tend to be destroyed during heat treatment. When cold processed (salting), most of them remain unchanged, and the dish will pleasantly surprise you with its taste.

We need to prepare:

Belly bellies – 500 gr;
salt – 50 grams;
granulated sugar - tsp;
ground pepper – 0.5 teaspoon;
allspice peas – 5 grains;
laurel - one leaf.

The bellies are carefully separated from the skin. It is recommended to do this immediately so as not to separate the peel while eating the healthy delicacy.

Important! River trout has a strong smell, so it is recommended to first cover the cutting board with cling film, and then get to work.

The meat is placed in the selected container, then it must be salted.
Having thoroughly mixed all the components together, it is necessary to compact them, place a lid of a smaller diameter and a weight on top.
Refrigerate the workpiece for a day. Do not drain the moisture released during the process. It is necessary for storage.
Before slicing and serving, the bellies are rinsed with cold water, dried using a kitchen napkin and excess spices are removed.

Calories – 190.2;

Proteins – 19.8;

Fats – 12;

Carbohydrates – 0.

How to salt trout with orange and dill

If you want something “different”, and not just salt and sugar in the marinade, I offer an excellent recipe; the aromatic and tasty fish will not leave anyone indifferent. I prepared this for last New Year, it’s a “bomb”, let me tell you.

Juicy, smells like orange, tastes good. You can cook any red fish using this recipe, try it, you will be pleasantly surprised by the wonderful taste.

Ingredients:

500 g trout fillet (salmon)
1 large orange
bunch of dill
2 tbsp. l. salt
1 tbsp. l. Sahara
1 tsp. ground black pepper

Mix salt, sugar, pepper. Cut the orange into slices and prepare the fish. Cut the dill with a sharp knife.

We do not remove the skin from the fillet. We cover it with foil, place a piece on it, skin side down, sprinkle with salt and pepper, which we prepared earlier, lay out dill and orange.

On top is a piece, which is also rubbed on the inside, and placed, also place an orange down on the fish and on top.

Cover everything well with film and put it in the refrigerator for 12 hours (days). So that everything is marinated well. You definitely can’t buy this in a store, it’s delicious, simple, aromatic.

Caviar Ambassador

Red caviar is loved by everyone. It will be a wonderful addition to the holiday table on sandwiches or can be used as a decoration for salads and appetizers.

Salting caviar is not difficult, but to get a tasty snack you should follow the method described below.

You will need:

trout caviar;
salt – 50 grams;
sugar – 20 g;
water – 1 liter.

The grains must be separated from the chaff. To do this, it is more convenient to use a fine strainer, washing the caviar under running water. It is better to use a warm one, so the unnecessary film will be easier to separate.
Prepare the brine. To do this, mix salt and sugar in the liquid and wait until it is completely dissolved.
Afterwards, the mixture is heated a little on the stove, but not boiled, and the caviar is dipped into it. The first sample is taken after a quarter of an hour. If the product does not seem completely salted, then you need to keep the grains in the solution longer, based on individual taste desires.
When you reach the required level, the caviar is drained on a sieve, freeing it from excess moisture, and poured into a glass jar with a lid. The finished dish is stored strictly in the refrigerator.
Before serving, it is necessary to cool, and then proceed to tasting.

Calories – 238.5;

Proteins – 31.5;

Fats – 13.2;

Carbohydrates – 0.

Trout with salt and sugar (recipe with vodka)

This is one of my favorite recipes, I have been making it for many years and it never lets me down. Everything in the recipe is standard, salt and sugar, as in others, but there is an additional ingredient, vodka. With it, the pulp is denser, does not fall apart, and holds its shape wonderfully.

This fish is wonderfully suitable for rolls, pancakes, sandwiches, canapés, tartlets, as a slice for a festive table. You can pickle it in the evening and try it in the morning, but I recommend leaving it for a day.

The longer it sits in the refrigerator with salt, the saltier it becomes. I recommend the daily one, it is lightly salted and the most delicious.

Ingredients:

For 1 kg. red fish trout
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
25 - 30 ml. vodka

As you can see, all the ingredients are simple, and they are in front of you. I recently cooked, I decided to take a photo and describe everything step by step. Perhaps someone will also like the recipe.

I bought a piece, I didn’t have a whole one, I cut it along the ridge and removed the bone, then peeled off the skin. I rinse the pieces and pat them dry with a paper towel to remove excess moisture.

I put it in a container, I have a tray. Mix salt and sugar, sprinkle each piece on both sides. And I pour vodka, but not at one point, but over the entire surface. Covered it with a lid and shook it a little. I put it in the refrigerator for a day.

Alcohol is not suitable, homemade or store-bought vodka is suitable, I have 40 degrees, and it also turns out very tasty if you add cognac.

The cognac is aromatic and the fish is soaked in all the aromas, it would be wonderful to use homemade, my mother-in-law cooks with spices, cloves, oak bark, and nuts.

The next day I serve, no need to rinse, just dab the moisture with a paper towel as the salt and sugar will melt. There is no unpleasant taste or smell of vodka. You can salt any red fish this way. It is not bitter, tasty, I really like it.

If you use low-quality vodka, I don’t know whether there will be a taste or aroma. I take good vodka, it turns out great! I recommend to everyone.

With dill

To treat your family or decorate a holiday table, you don’t need to buy ready-made dishes. Everything can be prepared quite quickly and easily by yourself using various ingredients. One of the most common is dill. Preparation time: 20 minutes.

Products used:

fillet – 500 g;
salt - two tbsp. spoons without a slide;
sugar - heaped tbsp;
fresh dill – 50 grams.

The greens are thoroughly washed and then placed on a kitchen napkin. It will absorb excess moisture. Divide the bunch into 3 equal parts.
Prepare a mixture of granulated sugar and salt and spread over the pulp on each side.
The first part of dill sprigs is laid out on the bottom, and on top of the fillet, skin side down.
On top is the second part of the dill and the fillet, flesh side down.
The final layer is the remains of greenery.
The workpiece is covered with a lid and left for half a day at a temperature of +20 - +24 degrees, and then hidden in the cold for 48 hours.

Calories – 116;

Proteins – 16.8;

Fats – 2.5;

Carbohydrates – 6.5.

Salting trout with dill and black pepper

Trout salted in this way can be immediately served to a festive or buffet table in slices or decorated with tartlets. The pepper adds a little spice and the dill rounds out the flavor.

Ingredients:

chilled trout;
2 tablespoons coarse salt;
1 tbsp sugar;
3 peas of allspice;
a small bunch of fresh dill.

Preparation:

Increase the amount of salt and sugar if necessary, maintaining all proportions.
Carve the trout and cut into large pieces. There is no need to remove the skin.
Finely chop the dill. Mix it with sugar, salt and pepper.
Dredge each steak in the mixture on all sides.
Wrap each steak in food grade cellophane, place it in a container, weigh it down and put it in the refrigerator.
The fish is ready in 5-6 hours.

With honey and lemon juice

Using this recipe, you will get incredibly tasty fish. It will be tender and pleasantly salty. Don't worry - you won't notice the sweet taste of honey.

Ingredients:

fillet – kilogram;
honey – 20-30 g;
lemon juice – 3/4 cup;
salt - three tbsp.

First, the fillet is washed and dried with a towel.
All components are mixed and distributed evenly over the meat.
The pieces are rolled into rolls and placed in a jar for a day. Then the contents are turned over and sent to salt for another two days.

Important! You should refrain from using this recipe if you have an individual intolerance or allergic reactions to honey.

Calories – 138;

Proteins – 15.5;

Fats – 2.4;

Carbohydrates – 12.2.

Scandinavian way

This is a simple but tasty recipe for salting trout.

Grocery list:

fish – 0.5 kg;
bunch of dill – 100-150 g;
salt and sugar - three tbsp. l.

The carcass is freed from fins, the head and tail are cut off. After making an incision along the ridge, the ribs and spine are pulled out. At the end of the preparatory stage, it is washed and dried.
Rub the sirloin with salt and sugar.
The bunch is divided into three equal parts and laid out one by one: first the dill, then the fish skin side down, the second layer of dill and the fish meat side down. The final one is dill.
The workpiece is left for 8 hours at a temperature of +20-22 degrees, and then put into the refrigerator for two days.
Before serving, remove excess spices and cut into convenient slices.
Calories – 116;

Proteins – 16.7;

Fats – 2.5;

Carbohydrates – 6.5.

Rainbow trout

Preparation time: 1 day.
Number of servings: 4-5 persons.
Calorie content of the dish: 198 kcal.
Purpose: for dinner/holiday.
Cuisine: Russian, Scandinavian.
Difficulty of preparation: easy.

The iridescent type of red fish is more suitable for salting than others. Experts recommend choosing sea trout rather than river trout for spicy salting, since it is fattier, has a brighter color and elastic structure. Such a tasty and beautiful, delicate product is much more pleasant to eat and decorate other food for the holiday with pieces of it.

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Ingredients:

dill – 1 bunch;
ground black pepper;
rainbow trout fillet – 0.5 kg;
granulated sugar – 150 g;
salt – 0.2 kg.

Cooking method:

Take a deep container, add chopped dill, sugar, pepper and salt inside.
Place the fish fillet skin side down and sprinkle with the prepared mixture. Do the same with the other piece.
Prepared carcasses should be wrapped in cling film and placed under a press for a day, placed in any container. After the allotted time, the question of whether rainbow trout can be salted will be resolved.

Find out more ways to salt fish.

Finnish style with cognac

The delicate texture of red salted meat combined with the subtle bitterness of an elite alcoholic drink will pleasantly surprise guests and household members.

You need to prepare:

trout – 500 g fillet;
sugar - two tablespoons;
salt - three tablespoons;
cognac – 30 ml;
dill - to taste.

The fillets are washed and dried.
In a separate jar, mix salt, sugar and finely chopped dill.
It is necessary to lubricate all the pulp with the prepared mixture.
Then the fillet is placed in a pan and poured with cognac.
Salting trout – a couple of days.

Important! It is permissible to replace cognac with another alcohol, but the taste will be slightly different from the original.

Calories – 151;

Proteins – 13;

Fats – 1.9;

Carbohydrates – 18.1.

With lemon, tarragon and aromatic herbs

The tart and spicy aroma of herbs perfectly complements tender red meat.

You will need:

carcass – kilogram;
salt – 4 tablespoons;
lemon juice - teaspoon;
bay leaf – 3-4 pieces;
dried tarragon (tarragon) – 1 tbsp;
sugar - a large spoon;
dill, parsley, basil - to taste;
hot ground pepper - to taste.
First you need to remove the head, tail and fins. Having made a cut along the ridge, we pull out the spine. Wash and dry.
Seasoning and sugar are mixed in a bowl.
Half of the mixture is poured into the bottom of the bowl. Next, the first half is placed skin side down. Pour lemon juice over it, sprinkle with chopped bay leaves and fresh herbs. How many spices will be added is determined by the cook.
Next, place the second one, flesh side down, and cover with the rest of the mixture.
The top of the workpiece is covered with a lid, a weight is placed and sent to the refrigerator to be salted for a couple of days.

Calories – 105.6;

Proteins – 16.8;

Fats – 2.5;

Carbohydrates – 3.5.

In brine

Cooking time: 3 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 224 kcal.
Purpose: festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

The method of salting salmon “wet” gives the product juiciness, softness and a spicy taste. The hostess will need to make a minimum of effort. The brine is easily prepared using vegetable fat, vinegar and a variety of spices. Adding lemon juice will add a little sourness. In 2 hours you will get delicious, spicy salted trout in oil in a quick way.

Ingredients:

bay leaf – 3 pcs.;
water – ½ l;
salt – 3 tbsp. l.;
lemon – 1 pc.;
trout – 1000 g;
vinegar (6%) – 1 tbsp. l.;
black peppercorns – 8 pcs.;
vegetable oil – 2 tbsp. l.;
onion – 1 head.

Cooking method:

At the first stage of the quick method of how to salt trout in brine, you need to cut the fish. You should remove the bones, fins, tail, head.
Cut the resulting fillet into pieces and sprinkle well with lemon juice. Place the slices in a bowl, placing bay leaves, pepper and onion, cut into rings, between them.
The next step on how to cook red fish is mixing the brine. Combine vegetable oil, lemon juice and water. Pour the mixture into the fish fillet bowl.
Place pressure on the product and leave for a couple of hours to salt. In 2 hours you will get delicious, spicy salted trout in oil in a quick way.

In wine with lemon

When using white wine, meat acquires a refined, delicate taste. No one will taste the alcohol. Such a treat will cause enormous delight and admiration of the guests.

Ingredients:

trout – 500 g fillet;
white wine – 150 ml;
salt – 3 tablespoons;
lemon;
fresh rosemary and parsley - two sprigs each.

The fillets are thoroughly washed and excess moisture is removed with paper napkins.
The meat is sprinkled with citrus juice, salted and placed in a prepared bowl. You need to put greens between the halves.
Wine is poured over the top of the workpiece.
Seal the container and refrigerate for at least one day. During the salting process, the meat is periodically turned over.

Calories – 115.8;

Proteins – 14.3;

Fats – 2.3;

Carbohydrates – 4.4.

Secrets and tips from cooks and chefs

Most of the recipes are simple and easy to use even for beginners. However, if you want to experiment with the composition, it is worth studying the advice of experienced ones:

You can't use sour ingredients in pickling. No vinegar, lemon slices or grapefruit. The onion is also superfluous. Everything will spoil, and in addition, it will change the natural taste of the fish. After salting, serve - please.
It is better to purchase whole carcasses. They are easy to cut at home. At the same time, the housewives receive belly and caviar as a bonus. The first one can be fried or made into a hodgepodge, and the caviar can be salted separately.
Fresh fish is of course desirable, but frozen will also work. Before using, you need to remove the trout and let it thaw.
The appetizer will turn out if you patiently wait the time specified in the recipe. Sirloins and portioned steaks are infused for 24 hours. The carcasses are whole, if you salt them like this, without cutting - 2 days.
Salt is the main component there. Regular iodized one will not work. Better sea or cook. Otherwise, iodine will “take away” precious moisture, drying out the fish.
If you want to preserve the appetizer longer, you need to keep it in the cold after salting it in its own brine. An alternative is to wrap the steaks in plain paper and refrigerate.
Before pickling, choose your favorite spices and carefully compose a bouquet. The main thing is that their aroma does not “steal” the taste of the fish.
The shelf life of such salted trout is 5-6 days. If it is well salted, then 10 days in the refrigerator. Experienced housewives store such a supply in the freezer for a month, taking out portioned pieces at a time.

Homemade brines are a wonderful thing, because housewives use their own, natural ingredients without foreign chemicals. There is no need for them to artificially maintain the taste. In addition, most of the recipes are simple and require affordable ingredients.

Where to add ready-salted trout:

• rolls;
• salads;
• rolls;
• separate snack;
• pies;
• sandwiches;
• canapés;
• quiche.

She always adds variety to the table. And it will be useful, especially for children. Some housewives fry their lightly salted trout, adding few spices. You get real main courses.

In honey-mustard marinade

If the housewife does not want to wait a long time to salt the trout, then she will like this quick method.

Important! Mustard speeds up the process by half, meaning the delicacy will be finally ready after a day.

List:

trout – kilogram;
honey - two tablespoons;
table mustard – 2 teaspoons;
salt - three tablespoons;
peppercorns and bay leaves - optional

The carcass is freed from all limbs and entrails and washed. Remaining blood clots can be removed with a spoon.
While the workpiece is drying, mix mustard, salt and selected spices.
The finished marinade is evenly distributed over the inside and the carcass is placed in a container under the lid.
The delicacy is salted for 1 day.

Calories – 133.1;

Proteins – 15.3;

Fats – 4.4;

Carbohydrates – 8.

In a spicy Korean marinade

The recipe below is suitable for lovers of spicy oriental cuisine.

Needed:

trout (cleaned fillet) – 500 g;
salt – 2 tablespoons;
sugar - tablespoon;
tomato paste - tablespoon;
ginger root;
vegetable oil – two tablespoons;
vinegar - tablespoon;
garlic - a couple of cloves;
onion;
fresh dill - a small bunch;
ground red pepper – half a teaspoon;
spices for carrots in Korean - a teaspoon.

The fillets are washed and dried. After this, it is cut into thin slices.
Prepare a spicy marinade: mix salt, sugar, tomato paste, oil, dill, spices and vinegar.
Ginger root is peeled and finely grated. The garlic is passed through a crusher or thoroughly chopped with a knife. These ingredients are mixed into the main marinade.
The entire surface is lubricated with the workpiece, then placed in a container under a press and put in the refrigerator for 2 days.
Before serving, the slices are alternated with half rings of fresh onion, and you can sprinkle herbs on top.

Calories – 160.1;

Proteins – 15.2;

Fats – 7.8;

Carbohydrates – 7.3.

Salting red fish without sugar

Ingredients for the recipe:

Red fish – 300 g
Salt - plenty.

Rinse the fish under cold running water and dry with a paper towel.
And rub it very generously with salt.
Put a lot of salt, don’t be afraid, she won’t take too much. Place the fish in the container.
Cover with a lid and refrigerate for 3-4 days. I left it for 4 days. Then rinse off the salt and blot it back with a paper towel.

The fish is ready to eat. Keep in the refrigerator.

In soy sauce with basil

Ingredients:

fresh trout – 1 piece;
salt – 2 tablespoons;
soy sauce – 4-5 tablespoons;
spices (ground allspice, dried basil and coriander) - 1 teaspoon each.

The carcass is prepared for salting, leaving only the fillet with skin, and placed in a pan.
In a separate jar, mix 150 ml of water, sauce, salt and spices. For lovers of spicy dishes, it is permissible to add onion half rings (1 piece). The preparation is poured into a saucepan.
Remove the container for further pickling in the cold for 2-3 days.

Calories – 101.3;

Proteins – 16.3;

Fats – 2.4;

Carbohydrates – 3.7.

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

For daily salting of trout, the following components are needed:

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

Preparation:

The fish is prepared, cut, washed and dried with a paper towel.
The fish carcass is cut into acceptable pieces and coated in a mixture of salt, sugar and spices.
After this, add lemon juice and place in any suitable container.
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. For salting you will need:

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

Cooking option:

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

Dry salting method

Components:

trout – kilogram;
salt – 6 tbsp. spoon;
sugar – 1 tbsp. spoon;
black pepper – 5 peas;
bay leaf – 2 leaves;
coriander, herbs - to taste;
gauze – 1 pc.

The fish is washed under water, the fins, head and tail are removed. Having made an incision along the belly, the giblets are pulled out, and blood clots are removed with a spoon. Then remove excess moisture.
A mixture of sugar, salt and spices is made in a bowl. They lubricate the fish with it, and lay bay leaf between the flesh.
Gauze is folded in 4-6 layers. Coarse salt is sprinkled evenly over the surface. The fish is placed on top and wrapped. Wrap a napkin over the gauze.
The workpiece is hidden in the refrigerator for 3 days. Throughout this time, it is necessary to regularly replace the gauze with a new one, adding salt to the surface each time.
Whole trout will taste slightly salted. Shelf life is a week at a temperature of +4 - +6 degrees.
The housewife will be required to salt for 30 minutes on the first day and 5 minutes each subsequent day for turning. This is not so much, considering that the end result is a delicious delicacy.

You can also watch the video to learn more about the process.

Calories – 104.6;

Proteins – 16.9;

Fats – 2.5;

Carbohydrates – 3.6.

"Honey" trout

This is an unusual and time-consuming recipe for salting trout. But the taste of the resulting fish is worth the long wait.

Ingredients:

trout (fillet) – 1 kg;
salt – 3 tbsp;
honey – 1 tbsp.

Preparation:

Remove the fish fillet from the skin and pat dry on a paper towel.
Mix salt and liquid honey. Using the resulting mixture, thoroughly treat the fish on both sides, gently rubbing it in.
Roll the trout and place it in a plastic container. Cover it with a lid and place it in the refrigerator for 24 hours.
Then take out the tray, unroll the fish roll and roll it again, but with the other side. Place the tray in the refrigerator again for a day. The procedure will need to be repeated again.

“Honey” trout will be completely ready on the fourth day.

For salting, sea salt with large crystals is best suited. It will not “pull” the juices out of the fish and the trout will turn out tender and juicy. By the way, it is impossible to over-salt trout. She will take as much salt as she needs, no more. To make the appetizer firm and tender, it is advisable to use chilled fish; after freezing, the structure of the meat may become loose and watery.

Salt trout at home? Nothing could be simpler. For sushi, for example. Or sandwiches for the holiday table - lightly salted trout will also come in handy here. Read the recipe - and more than one - below.

Of course, you can just buy a vacuum-packed piece of red fish in the store. But if you like to cook, then the very idea is lightly salted trout. The recipe is simple, as we will try to convince you of now.

Trout can have different shades of color - depending on whether it is a river fish or a sea fish; grew in a natural reservoir or grown artificially. Let us also remember: a dish made from chilled fish, not frozen, will taste tastier.