How long does it take to salt trout at home? How to salt trout at home: recipes and useful tips. For pickling you will need the following ingredients:

Red fish contains a large amount of valuable polyunsaturated acids, useful micro- and macroelements. It has a pleasant taste and relatively low calorie content. Trout is considered one of the best breeds of salmon fish. Many dishes that include this product are considered delicacies. For the festive table, lightly salted trout is often sliced and used to make salads and sandwiches. In the store it is not cheap, but it does not always please with its excellent taste, and sometimes it even turns out to have a smell. If the housewife knows how to pickle trout, she will not face such disappointments. The chances of buying a high-quality red fish carcass are much greater than purchasing a good salted fillet, and home-salted salmon will cost much less than ready-made salmon.

Cooking features

Salting trout at home may seem like a difficult task only to a completely inexperienced cook. With minimal culinary skills, even a novice housewife can cook lightly salted red fish. Knowing a few things will help her do this in the best possible way.

It is better to purchase trout for salting in the form of an uncut carcass. This kind of fish is the cheapest. As a bonus, the cook can get a hefty portion of red caviar.
Fresh or chilled trout is more suitable for pickling than frozen trout. If you purchased a more affordable frozen product, it should be given the opportunity to thaw under natural conditions, without a sharp temperature change.
You can salt trout carcass, steaks or fillets. You will have to cut up the fish even for salting the carcass. It’s difficult to do this just for the first time; the necessary skills are developed quickly. The belly of the carcass is ripped open and the entrails are removed. This must be done carefully: there may be caviar inside. Then the fish must be washed. If you use a mosquito net, the result will be better. Then, with the help of gauze, the film is removed from the belly of the fish, blood clots are removed with a spoon, after which all that remains is to cut off the head and tail - from them you can cook a delicious fish soup. The prepared carcass can be cut into fillets or steaks. The skin is not removed at this stage - the trout is salted along with it.
To salt fish, use sea salt or regular table salt, coarsely ground: it does not draw the juice out of the fish, so the trout remains juicy.
When salting trout, salt must be supplemented with sugar or honey, only then will the fish have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, and lemon.
The speed of salting depends on the chosen recipe and the size of the pieces. Salting a carcass usually takes 2–3 days. Fillet and steaks are usually salted within 24 hours.

You need to store fish in the refrigerator, preferably in brine - then it will not spoil longer. Another option is to wrap the trout in paper or cloth, in this form it can be kept both in the main chamber of the refrigerator and in the freezer. In the refrigerator, medium-salted trout retains its shelf life for 10 days, while lightly salted trout can be stored for only 6 days. Fish will not spoil in the freezer for at least a month.

Classic trout salting recipe

trout (filleted) – 1 kg;
salt – 60 g;
sugar – 20 g;
black peppercorns – 10 pcs.;
bay leaf – 2 pcs.

Cooking method:

Prepare the trout by washing it, gutting it if necessary, filleting it and cutting it into portions.
Mix salt and sugar.
Pour a spoonful of this mixture into the bottom of the container in which you will salt the fish. It is important that it is not metallic, otherwise the salted trout will have an unpleasant iron taste.
Place 5 peppercorns and a bay leaf on the bottom of the container.
Place half of the trout on the bottom of the container, backs down.
Sprinkle with two tablespoons of curing mixture.
Place the remaining pieces on top, this time with the backs facing up. Sprinkle them with the remaining salt and sugar mixture, add the remaining pepper and bay leaf.
Cover the container with a lid and put it in a cool place.

Trout salted according to this recipe will be ready to eat in a day. Before serving, it is recommended to cut it into thin slices and sprinkle with lemon juice. It is not customary to pour oil over trout when serving, as it itself is quite fatty.

How to salt a trout carcass

dressed trout carcass – 1 kg;
sugar – 40 g;
salt – 60 g;
black peppercorns – 15 pcs.;
bay leaf – 4 pcs.

Cooking method:

Prepare the trout carcass by washing it well and drying it with a kitchen towel.
Crumble two bay leaves, mix with salt, sugar and pepper.
Rub the fish with the prepared curing mixture on all sides.
Place the remaining bay leaves into the trout's belly.
Wrap the carcass in thick paper or cloth. Place in a mold or other container. Place in a cool place for 2 days.

After 2 days, the trout will be ready to eat. The product should be stored in the refrigerator for no more than a week. If you understand that during this time you will not be able to eat all the fish, put some of it in the freezer.

How to pickle trout in brine

trout (fillets or steaks) – 1 kg;
water – 1 l;
salt – 0.35 kg;
spices - to taste.

Cooking method:

Prepare trout fillets or steaks by cutting the fish into pieces no wider than 5 cm.
Boil water, add salt to it. Boil, stirring, until the salt is completely dissolved.
Add spices, cook for another minute. Remove from heat.
Wait for the brine to cool to room temperature.
Place the trout pieces in a glass dish or plastic container.
Fill the fish with brine and place a weight on top.

Trout fillets will be ready to eat in 24 hours, steaks in 36 hours. If lightly salted trout does not suit you, you can extend the salting time by a day. The container with fish should remain in the refrigerator all this time.

A quick way to salt trout

trout fillet – 0.5 kg;
water – 0.5 l;
salt – 40 g;
sugar – 40 g.

Cooking method:

Boil water, dissolve salt and sugar in it.
Cut the trout fillet into slices no more than 5 mm thick.
Pour the cooled brine over the fish, after 2 hours, drain the brine, transfer the fish to a dish, sprinkle with lemon juice and serve.

If you use hot brine, the fish fillet can be cut into pieces 2–3 cm thick. You can also eat the fish 2 hours after salting.

Salting trout with honey

trout fillet without skin – 1 kg;
honey – 20 ml;
sugar – 60 ml.

Cooking method:

Fillet the trout and remove the fillet from the skin using a wide knife. The knife should be held almost flat and moved, pressing firmly against the skin.
Mix honey with salt and grind thoroughly. It is not necessary to melt the sweet product to a liquid state before this: when rubbed with salt, it will still acquire the desired consistency.
Brush the mixture of honey and salt onto both sides of the fish fillets.
Roll the fillet into a roll and place it in a container. Cover it with a lid and put it in the refrigerator for a day.
After a day, unwrap the fillet, roll it into a roll with the other side, return it to the brine and place it in the refrigerator again.
Repeat the procedure on the second and third days.

After four days, the trout can be cut into slices and sampled.

Salting trout with vodka

trout fillet – 1 kg;
sugar – 30 g;
salt – 40 g;
vodka – 30 ml.

Cooking method:

Fillet the trout and cut it into portions.
Mix sugar with salt, sprinkle the trout with this mixture, rub it in.
Place the trout in the container in which you will marinate it, back side down.
Pour vodka over the fish.
Close the container and put it in the refrigerator.

The minimum time for salting red fish according to this recipe is 12 hours, but you can leave it in the brine for a day. Guests will be pleasantly surprised by the slightly unusual taste of trout prepared according to the given recipe.

Salting trout with dill

trout fillet – 0.5 kg;
salt – 40 g;
sugar – 40 g;
fresh dill – 50 g.

Cooking method:

Wash the dill, shake off the water, place on a napkin to absorb excess moisture. Divide the dill sprigs into three approximately equal parts.
Mix salt and sugar.
Filet the trout, leaving the skin on. There is no need to cut the fillet into pieces.
Rub the fish on all sides with a mixture of salt and sugar.
Place one piece of dill at the bottom of the container in which you will salt the trout.
Place one layer of fish on the dill (back down).
Place the second part of the dill on top, cover with the remaining layer of trout. This time the fish is placed skin side up.
Cover the fish with the remaining dill sprigs.
Cover the container, leave for 6-8 hours at room temperature, then put it in the refrigerator and continue brining the product for 24-48 hours, depending on how salted the fish you want to cook.

Trout salted with dill turns out tender and aromatic.

If you want to treat your friends and family with salted trout, you don’t have to buy it ready-made. You can also pickle it at home. This process is not too complicated, and you don’t have to wait long for the result: from 2 hours to 4 days, depending on which recipe is chosen.

It is always better to salt trout at home than to buy ready-made ones. You will spend a little time on salting, but the result will be lightly salted fish without preservatives or foreign impurities. And you can always be sure of the freshness of the fish if you choose the right trout when purchasing:

It is better to take whole fish or steaks if the carcass is large enough.
Pay attention to the color of the meat. It should be soft pink. The bright color indicates that dyes have been added to the fish.
There should be no foreign spots on the fish. They indicate re-freezing.

If you take a whole fish for salting trout at home, then you need to cut it up correctly: first cut off the side fins with scissors, peel off the scales, cut off the head and tail. There is no need to remove the skin. You can remove the ribs and spine before salting (to do this, the fish is cut along the spine) or after the fillet is salted.

To ensure successful salting, follow the proportions indicated in the recipe and use coarse salt.

Fish is usually salted in glass or ceramic dishes so that the meat does not acquire a metallic taste.

Express recipe for salting trout

If you like lightly salted red fish, then you will like this recipe. You can quickly salt trout at home and enjoy the finished fish after 3-4 hours. This recipe is ideal if you need to pickle trout for rolls.

Ingredients (for 1 steak):

trout steak;
2 tablespoons salt;
1 tbsp sugar.

Preparation:

If you salt more trout, increase the amount of salt and sugar according to the proportions.
If you want to salt a whole fish, then it must be cut into steaks no more than 5 cm thick. In this case, each piece must be rolled separately in a mixture of sugar and salt.
Mix salt and sugar.
Generously coat the steak on all sides with the mixture. The salt should cover not only the skin, but also the cut areas of the meat and the rib cavity.
Place the steak in a container. Press down with a jar of water.

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.

Salting trout in brine

In brine, fish takes a little longer to salt, but it is better salted. The fillet turns out soft and tender. Before such salting, it is better to remove the seeds in advance, otherwise it will be more difficult to do this later.

Ingredients (per 1 liter of water):

trout;
1 teaspoon sugar;
300 gr. coarse salt;
3 pcs. allspice peas;
2 bay leaves.

Preparation:

Boil water in a saucepan.
Add salt and sugar. Stir until completely dissolved.
Add bay leaf and pepper. Cook for 3 minutes.
Remove the brine from the stove and let it cool.
Sprinkle the bottom of the container in which you will salt the fish with salt.
If you are going to salt a whole fish, then cut it into pieces.
Place the trout in a container and fill it with brine. Press down with a weight and place in the refrigerator for a day.

Flavored salted trout

Cognac gives trout a subtle tart flavor. It is successfully complemented with coriander. This fish is served at the festive table in the form of a separate cut, decorated with lemon.

½ teaspoon ground coriander.

Preparation:

Cut the fish into pieces if required. Peel off the skin and remove the seeds.
Cut the fillet into small pieces.
Stir sugar and salt in cognac, add coriander.
Pour the mixture over the fish pieces. Press down with a weight and put it in the refrigerator for a couple of days.

You can deliciously pickle trout at home without any hassle. To do this, you can choose any convenient method - dry or in brine. The fish turns out delicious, and you can rest assured of its freshness.

Delicious red fish is a welcome guest on any table, whether on a festive occasion or not. Its beneficial properties make it popular not only as a delicacy, but also as a source of essential substances for the body.

To have fish on hand, they resort to salting. This is not difficult to do at home, following the recommendations: how to salt trout.

Methods

Popular classics.
Accelerated salting out.
For those who love more tenderly.
Brine fish.
After freezing.
In Kamchatka.
Spicy.
Salted caviar.

The choice of technique may depend on plans: how much to salt the trout. There are methods that require a certain amount of time, and there are express options.

Popular classics

To prepare it correctly, you should familiarize yourself with the recipe. A step-by-step description of the classics is as follows:

Cutting the carcass into fillet parts:

The trout is washed thoroughly.
The fin parts, head, and tail are cut off.
The fish is freed from its scales.
The part under the peritoneum is removed.
A cut is made in half and the bones of the spine and ribs are removed.

2. Mixing pickling components: 2 tbsp. spoons of sugar and salt per 1 kg of trout.

3. Salting:

- Excess moisture is removed from the fillet.

- The bottom of the container is covered with a mixture of salting components, on which one fillet is laid out, skin side down.
- Peppercorns and bay leaves are placed on top. For 1 kg of raw materials - 6 peas, 2 leaves.

Next, the second sirloin is placed, skin side up, sprinkled on all sides with the pickling mixture.

4. The container with trout is covered, pressure is set for a couple of hours to salt in the resulting juice.

5. After 120 minutes, the load is removed, the trout is sealed tightly, and sent to the refrigerator for 48 hours.

6. At the end of this period, you need to take out the fish, drain the resulting brine from it, remove excess salting components, wipe the fillet, and everything is ready.

Tip: for salting it is better to choose containers made of plastic or enamel. A purely metal one will not work; metal can ruin the taste of the fish.

Accelerated salting out

The basic components of this accelerated salting are very similar to the classic method; there are some differences that allow you to salt faster. Methods for quickly salting trout are offered in 2 options:

Delicate lightly salted version

Lightly salted trout also has two common cooking options, which are quick:

1. Salt with the addition of vodka. Portioned slices of rainbow trout fillet are sprinkled with a mixture of salt, dill and granulated sugar (to taste), and poured with a small amount of vodka. The container is closed, the load is installed for 60–120 minutes. Then the oppression is removed, the fish is sent to the refrigerator. After six hours, a delicacy for gourmets and not only for them will be ready.

Lemon trout. Large pieces of trout are placed in a plastic container, and thinly sliced half a lemon is placed on top of it. Salt and pepper are added, the main thing is not to overdo it. Everything is mixed, covered with a lid and put in the refrigerator overnight.

Brine fish

There are varieties of preparation of brine fish. But one of the best is trout in brine with cognac. To do this, make a solution of salt in cognac (for 250 g of fish - 1 tablespoon of cognac + 1.5 teaspoons of salt). Uncut fish is rubbed with coriander and sugar (0.5 teaspoon + a pinch of spice) and placed in brine for three days. To salt, it must be turned over periodically to ensure even soaking. Only at the end of the process is the fish skin and bones removed.

After freezing

Some home cooks prefer to salt fish other than fresh fish. If it is pre-frozen, then after salting the meat will be more tender. The main thing is that you don’t try to freeze it twice. Brown spots on the product are a sign of repeated freezing, and this is generally unacceptable. The defrosting process should occur in stages: at the bottom of the refrigerator, later on the kitchen table, without sudden exposure to water or a microwave oven. Only after this is it worth salting using the chosen method.

In Kamchatka

Spicy

River fish can be successfully prepared using the spicy salting method. To do this, we salt the whole trout sequentially like this:

1. Cut the prepared fish longitudinally along the back and from the belly to the tail.

1. Make a batch of spices. Lightly grind the cloves and different types of pepper, add the ginger root cut into slices and a bay leaf broken into pieces. Mix all this thoroughly with granulated sugar and salt (1 tablespoon: 5.5 tablespoons for 7 carcasses).
2. Coat each carcass on all sides with the mixture and pour it into the cuts.
3. Place on the bottom of a deep container, placing the carcasses one above the other.
4. Cover the container with a plate and place under a press for a day.
5. At night - in the refrigerator.

By lunchtime the next day it’s worth testing to see if it’s ready. It all depends on the cooling power and the size of the carcasses.

Caviar product

Trout caviar is a delicious dish that is easy to prepare for future use yourself. Salting trout caviar at home is not difficult if you have quality ingredients. Salted both frozen and fresh. The first one must be defrosted first. There are certain rules for this. According to them, defrost for ½ day, keeping it in the refrigerator, and then finally at room atmosphere. When choosing a recipe for salting red caviar, you should pay attention to the most rapid and accessible one:

- The caviar is freed from the films using a whisk or snake-like attachment of the mixer at low speed and placed on the bottom of the sieve. Then it is washed with cold water.

- After this, it is carefully mixed in a container with granulated sugar (25 g) and salt (50 g), leaving to soak for ten minutes.
- Using gauze, strain the resulting brine.

The caviar is placed in small glass jars with airtight lids. After placing it on the refrigerator shelf, after just four hours, you can enjoy the lightly salted delicacy.

Tip: sea trout species that have reddish-colored meat are recommended for salting, as they are fattier. If you need trout with lower calorie content, then fish that lives in rivers is taken. It usually has white or cream-colored meat. It is better to take sea salt or coarsely ground rock salt.

Trout is tasty not only when salted, but this is how it is more pleasant to eat and easier to preserve. Knowing how to salt trout at home, it is difficult to deny yourself the pleasure of preparing this delicacy for yourself, your loved ones and guests.

Red fish is loved by everyone, and therefore it is prepared in a variety of ways. A very pressing question on the agenda is how to pickle trout. It’s as easy as shelling pears to make at home; it turns out quite tasty and quick.

How to pickle trout - subtleties

1. If you have the opportunity to buy a whole carcass, take advantage of it. As an addition, housewives often find caviar in the abdomen. It can also be salted.

2. Be sure to buy fresh fish; it is better to avoid frozen products. Although if you have already purchased a carcass, let it thaw at the bottom of the refrigerator compartment.

3. Salted trout can be prepared at home only when it has been left in the mixture or brine for the required amount of time. Steaks and fillets are salted for 24 hours. Whole carcass or large pieces require more time (about 2 days).

4. The main component in pickling is salt. It should not be iodized. Give preference to sea or cooked. This move will keep the appetizer juicy without depriving the fish of precious moisture.

6. Before salting trout, select the optimal set of components for salting at home. To enjoy a tasty and quick snack, spices, granulated sugar, honey and even soy sauce are used.

7. As for the shelf life, when aging lightly salted trout, this figure is 5-6 days. If the fish is well salted, then keep it in the refrigerator for up to 10 days. You can also put the snack in the freezer, in which case it will last for a month.

Preparing trout for salting

Fish in any of its forms is subjected to salting. These can be portioned pieces in the form of steaks, fillets, whole carcasses. But even if you decide to salt the whole fish, you still have to cut it up.

1. So, with extreme care, make an incision on the belly and pull out the insides. It is important not to damage the caviar if it is inside.

3. Arm yourself with a tea spoon and scrape out blood clots. Cut off the head and tail; based on them, you can later make an ear.

4. When the fish is prepared, leave it whole, chop it into steaks or fillet it, removing the bones.

5. The skin should not be removed, since the salting is carried out with it. That's all, all that remains is to choose a recipe.

The best trout salting recipes

Since there are many different methods for salting trout, choose the most suitable option for implementation at home. You can make a delicious and quick snack on your own.

No. 1. Trout salted according to a traditional recipe

peppercorns - 8-10 pcs.
fish (loin) - 1 kg.
salt - 60 gr.
granulated sugar - 20 gr.
laurel - 4 pcs.

Salting trout using this technology is considered a classic of the genre. It is recommended to start your acquaintance with snacks at home with it. Here is the prescription.

1. You can leave the prepared fillet parts in the form of large sheets or cut them into slices of equal size. Use your own discretion.

2. Combine granulated sugar and salt. Pour some of this mixture into the pickling container. Place 2 laurels and 4 peppercorns here.

3. Place the fish skin side down. Sprinkle the meat with a mixture of salt and sugar. Cover with the second piece of fillet, again placing it skin side down.

4. Season the fish again with salt and granulated sugar, add the remaining laurel and pepper. Cover the dish and refrigerate, wait 1 day.

5. Before tasting the appetizer, chop it and sprinkle each piece with lemon juice. You should not add oil; the fish is already high in fat.

No. 2. Whole salted trout in soy sauce

water (boil and cool) - 0.3 l.
salt - 40 gr.
fish carcasses - 2 pcs.
basil, coriander beans, ground pepper - 0.5 tsp each.
sauce - 50 ml.

We tell you how to pickle delicious trout at home. Let's make it tasty and quick.

1. After carrying out the preparatory activities, the carcass must be rinsed and dried. Do not cut into portions, only remove the head and tail.

2. Combine all ingredients for pickling in a deep bowl. Make sure the grains are dissolved. Place inside the carcass, close the container and wait 1-2 days.

No. 3. Trout salted with wine and lemon

sea salt - 50 gr.
trout loin - 0.4 kg.
white wine - 0.2 l.
lemon juice - from 1 fruit
rosemary sprigs - 2 pcs.

1. Sprinkle the fillet with freshly squeezed citrus juice. Rub with salt and place in a container.

2. Pour in the wine and add rosemary. Close and refrigerate for 2 days. Turn the snack over from time to time.

No. 4. Salted trout with honey

honey - 25 ml.
granulated sugar - 60 gr.
fillet - 1 kg.

Consider how to brine savory trout with honey at home. The snack turns out tasty and fast.

1. Combine honey and salt in a cup. Rub the fillet thoroughly with the prepared mixture. Roll into a tube and place in a container. Seal and refrigerate for 20 hours.

2. After the specified period, unfold the workpiece and roll it back. Refrigerate for the same amount of time.

3. Repeat the procedure on the third day. After this, you can taste the savory snack.

No. 5. Salted trout Scandinavian style

salt, sugar - 30 g each.
fillet - 0.5 kg.
dill - 0.1 kg.

Salting trout in the Scandinavian style is done at home quite quickly. Let's look at it in more detail.

1. Rub the fish thoroughly with a mixture of salt and sugar. Place a third of finely chopped dill on a plate.

2. Place one piece of fillet, skin side down. Sprinkle with dill and place the second part on top. Sprinkle with remaining herbs.

3. Cover the dishes and keep them in the kitchen for 7 hours. After the specified time has passed, transfer the fish to the cold for two days.

No. 6. Salted trout in vodka

granulated sugar - 20 gr.
salt - 45 gr.
vodka - 40 ml.
fillet - 1 kg.

Before salting trout, cut it at home if necessary. To ensure everything turns out delicious and quickly, follow the recommendations.

1. Using classical technology, combine the bulk components. Sprinkle this mixture over the fillets.

2. Place in a suitable container and pour in vodka. Close the container and refrigerate overnight.

No. 7. Dry salted trout

granulated sugar - 20 gr.
fish (loin) - 1 kg.
coarse sea salt - 60 gr.
laurel - 2 pcs.
seasonings

How to pickle trout? Follow the instructions at home. The recipe is also suitable for preparing rainbow fish.

1. Combine granulated sugar with salt and your favorite seasonings. Rub the fillet thoroughly. Do not touch the skin side.

2. Sprinkle with the remaining spices, just do not rub. Place the fish in a clean, dry bowl, skin side down.

3. Place the second fillet piece on top of the first, but skin side up. Leave the workpiece at room temperature for 3 hours under pressure.

4. Remove the oppression and cover the fish with a lid. Place in the cold, swap layers every day. Salt the fillet for three days.