How to salt trout at home

Step-by-step cooking

1. Step 1:

   

   I took a fresh golden trout. Frozen is also suitable for salting, but it is necessary to defrost on the bottom shelf of the refrigerator. You can add salt to any part; steak, fillet or whole carcass. Only the time will differ, small pieces will be ready in a day, thicker ones - in 2-3 days.

2. Step 2:

   

   Rinse the fish well under cool running water, carefully scrape with a knife from the tail to the head, peeling off the scales. The fish is slippery, but the stage is important, because it can not be done with a butchered fish. I will cook fish soup from everything that remains of the fillet, so everything should be as clean as possible. We scrape the head well and carefully remove the gills, rinse. The gills will give bitterness and spoil the whole ear if even a small fragment remains.

3. Step 3:

   

   Gut and butcher the fish as usual. With special care, make an incision on the belly, if it gets with caviar, so as not to damage it / it can also be salted/. Remove the insides and the film, rinse well. Under weak pressure, remove blood clots along the spine with a teaspoon. Cut off the head, tail and abdomen. Separate the fillets, carefully pruning along the ridge, cut off the fins. It is not necessary to remove the skin, the ambassador is carried out with it.

5. Step 4:

   

   Prepare the salting mixture. Mix salt with sugar, add crushed pepper, a pinch of seasoning for fish, finely break a bay leaf. Seasonings can be taken to your liking or not to use them at all, noble fish will be delicious anyway. Pay attention to salt, it is not recommended to use Extra and Iodized. Take a large stone cook, sea, this will keep the snack juicy, without depriving the fish of precious moisture.

6. Step 5:

   

   At the bottom of the container for salting, pour a little mixture of salt and sugar. Fillet is also evenly sprinkled on both sides, it is not necessary to rub, put the skin down. The second fillet is also evenly sprinkled and put on top of the skin up.

7. Step 6:

   

   Cover the container with a lid and leave at room temperature for 3 hours. Then we put it in the refrigerator for 3 days, turn the fillets over every day, swapping them. The fish will be slightly salted earlier, but I prefer not to rush and let it ripen. Before serving, sprinkle lemon juice on each piece, it is not necessary to pour oil, the fish is already fat enough. However, many people like a sandwich with butter and thin slices of red fish, this is already a classic.