Salted trout

Category: Fish dishes
Salted trout

Ingredients

Trout or salmon
Salt 2 tablespoons
Sugar 1st spoon
Allspice peas 10 pieces
Black peppercorns 10 pieces
Vodka 1/3 tsp
Dill sprig

Cooking method

  • There are many options for salting fish on the site, so I doubted whether another one was needed, especially the principle is the same, only the difference is small in technology. If it is superfluous, I will remove it.
  • We have been using this recipe in the family for a very long time, it is very simple and always an excellent result.
  • We take a fish, I have a piece of Norwegian trout. I always freeze the fish, it's easier to butcher it. We clean it, cut it in half, remove the ridge, take out the bones, but leave the skin!
  • Salted trout
  • Pour salt and sugar into a saucer. I don’t weigh the fish, I don’t need it, so if the curing mixture runs out, I just add it to the saucer in the same proportion.
  • Next, we cut the fish as thick as when serving on the table or on a sandwich.
  • Salted trout
  • Next, dip each piece in the curing mixture on only one side, and put this side down in the food container. And so every bite, until the end of the fish. We get the top layer without salt. Throw in peppercorns, sprinkle with vodka (it is the catalyst for the salting process) and put dill sprigs on top. We close the container and shake it a little, right-left, just do not drop it.
  • We put it in the refrigerator, after 6 hours you can safely take out with a fork as much as you want, without getting any more knives or pens dirty!
  • Bon Appetit!

Time for preparing:

25 minutes

Jouravl
Mandraik Ludmila
Jouravl, an interesting idea to cut a frozen fish into slices, I will definitely take on weapons and vodka from above, the same great
Jouravl
Mandraik Ludmila, Thank you!
gala10
HopeI also liked the idea of ​​salting in slices. Indeed, it is salted faster this way, and the hands are clean when eaten. Thank you!
Masinen
Hope, I got carried away with salting too))
Only I had teaspoons without vodka.

Yesterday I salted pink salmon, honestly I haven't tried it yet, but I opened it and smelled of salted herring

But I think it should be fine))
kil
I also always salt already cut fish and only salt,

no sugars and dill or vodka.

but you need to eat such fish for the first 2 days, then it is not so good.
Kalmykova
Nadia, druhh! I do that too! Just don't dip the slices, just sprinkle them with salt. And sugar-free.
Admin
Quote: kil
no sugars and dill or vodka.

Happy! And I can't stand the smell and taste of just salted fish, it smells of fresh meat for me
Therefore, I add both sugar, and dill, and cognac to remove the bad smell of fish for me personally.

Nadyusha, Thank you! Another way to pickle red fish!
Jouravl
Masinen, Masha, I think it will be fine!

I also tried sous-vide here, having neither sous-vide, nor a vacuum packaging device, later I'll show you a photo


Ira, I eat this fish quickly, I don't store it for a long time, since any fish is good only fresh! I throw out the dill the next day, it took on the fishy smell and was saturated with it!
I add sugar, it tastes better for us!
Natulcome on, I still have cider
Girls, thanks


Posted on Friday 15 Apr 2016 6:56 PM

Admin, Tanyusha! : rose: thanks!
I also add sugar and dill!
Salted yesterday, now half is left, and tomorrow guests .. Who has a fish for a long time, then I'm going to you!
Shyrshunchik
Jouravl, Nadezhda, you need to try with vodka, I salt the same way only without it.

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