Delicious s alted trout on the table. How to pickle red trout caviar. S alt trout whole or in pieces

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Trout is a delicacy fish of the salmon family, rich in vitamins, minerals, polyunsaturated fatty acids (Omega-3, Omega-6) and amino acids that are beneficial for human he alth. Its meat contains sodium, molybdenum, calcium, iron, phosphorus, magnesium, selenium, as well as vitamins A, D, E and B. In addition, this fish is low in calories, contains only about 88 kcal / 100 g, which allows it to be used in diet food. It is appreciated in all cuisines of the world, as it has excellent taste characteristics.

Her tender meat has a delicate cucumber smell and impeccable taste. Moreover, it does not matter what kind of processing the trout undergoes. It is extremely tasty and fried on the grill, and boiled, and baked, and, of course, s alted. Hand-cooked fish is considered especially exquisite. In this article, we will share some great recipes and talk about how to quickly pickle trout, and most importantly - how to do it so that it turns out delicious. And also we will be happy to reveal the secret of s alting red caviar.

S alted trout. How to choose good fishshop?

To prepare a good snack for the festive table of red fish, you need to get or buy fresh trout. Without a doubt, if you caught the fish yourself, its quality will be on top. But in the supermarket you can stumble upon a stale copy.

Therefore, in order to buy a good carcass, you need to know what features (color, appearance, smell) of trout should be paid attention to first of all. Of course, when choosing a fish, be sure to examine its gills: they should not be brown or gray. When buying steaks, pay attention to the color of the meat. If it has a solid bright red hue, you should not take such a fish. Remember, trout meat should have light-colored streaks. And, of course, the fish should not exude an unpleasant odor. In general, in large supermarkets you can pick up high-quality salmon fish, which, after s alting, will make an excellent snack.

Cooking trout caviar at home

If you bought a trout or got it on a fishing trip, and it turned out to be caviar, you are incredibly lucky. Red caviar is useful because it contains vitamins E, A, D, minerals iron, phosphorus, potassium, as well as iodine and polyunsaturated fatty acids. Let's look at how to pickle red trout caviar yourself. It is in the s alt form that this valuable product impresses with its excellent taste.

To make caviar tasty, it is important to follow the technology of its preparation. To begin with, let's definewith the necessary tools. You will need a knife, plastic tweezers, a fine strainer (or gauze bag), slotted spoon, saucepan, jars and a wire rack (for rubbing). You should also prepare s alt (1 kg per 1 kg of caviar), olive oil (can be replaced with corn oil) and water.

How to pickle red trout caviar: step by step description

To start a good caviar in an intact shell, you just need to rinse in cold tap water. Then you should remove the yasty film, in which the eggs are located. You can carefully cut the shell on one side and turn it inside out.

Now you can start wiping: for this we will use the grate. Gently place the ripped ovary on it, so that the eggs are at the bottom. Start wiping with very gentle movements, trying to keep the pressure to a minimum. Important: the cells in the lattice must be three times larger than the eggs themselves, otherwise this delicacy can be spoiled. The spatulas should also be removed. It is convenient to do this with tweezers. Voila, clean eggs are in the bowl!

Processing caviar at home. Cooking a delicacy with your own hands

Now let's do the brine: pour 3 liters of water into the pan and put the container on the fire. Before boiling, add 1 kg of s alt and wait until the solution boils. Remove the saucepan from the heat and let the liquid cool down. After preparing the brine, we put caviar in it and note the time. Usually 10-20 minutes is enough for s alting. After the set time, the caviar is removed fromsolution and recline in a plastic colander, allowing excess liquid to drain. Spread a clean towel on the table and lay eggs on it for 2 hours to dry. After that, the caviar is carefully transferred to a glass container and smeared with olive oil. This operation can be done manually. The product is stored in sterilized glass jars. The finished caviar is laid out in containers and covered with oiled paper. Banks are closed with lids and placed in a cool place - a cellar or refrigerator. That's it, the delicacy is ready!

Recipe for whole trout carcass

When you learn how to s alt the caviar yourself, you will not experience much difficulty in cooking lightly s alted fish that melts in your mouth. There are many ways to process trout, we will consider the most popular of them. First, let's talk about how to s alt a whole trout. You will need to purchase fresh, uncut trout. First, let's deal with the processing of the carcass. Remove the head, tail and fins. We will make an incision on the stomach and pull out the insides. Wash the carcass in cold water. If the fish is too large, you can make an incision along the ridge and divide it into two parts.

Tasty s alting trout at home

After cleaning and gutting the fish, we will prepare the mixture for s alting. Take coarse s alt, sugar and spices, those that you love. For example, it can be allspice peas, mustard, bay leaf, coriander. You can also use any greens. However, s alted trout turns out crazytasty and without the addition of spices and fragrant herbs. For one kilogram of fish you will need about 3 tbsp. l. mixtures. Usually s alt and sugar are taken in proportions of 2 to 1. To prepare a trout carcass, it is necessary to build oppression. So, how to s alt trout deliciously: mix s alt and sugar, add any spices if desired. Rub the carcass with the resulting mixture and place the fish in an enamel bowl. Don't forget to put oppression on top. Now you need to leave the trout at room temperature for several hours. After 3-4 hours, the fish should be cleaned of excess s alt (without washing) and placed in the refrigerator for a day.

How to s alt salmon or trout in large pieces?

According to this recipe, the fish is cooked for two days. But the wait is worth it: it turns out delicious, moderately s alty and fragrant. We get a good rainbow trout, wash it, process it and remove all unnecessary parts (tail, fins, head), which are perfect for a rich fish soup. The carcass is wiped dry with a napkin. An incision is made along the ridge, and the fish is divided into two parts. The spine and bones are removed. If desired, the meat is cut into large pieces. How to pickle rainbow trout correctly, we will tell further. Let's make a mixture of s alt, sugar, ground pepper, tarragon and peppercorns. For 1 kg of trout, 3-4 tbsp. l. s alt. Don't be afraid to make the fish too s alty, it is said to "take" as much s alt as it needs.

Recipe for cooking red fish with lemon, tarragon and fragrant herbs

Pour on the bottom of the enameled containersome of the resulting mixture. Put the fish on it in one layer, skin down. Squeeze a few drops of lemon juice onto the trout flesh. We also put a few bay leaves and finely chopped fragrant herbs on it: dill, parsley or basil. Put the remaining pieces of trout on top, but with the skin up. Then we flavor the appetizer with the remaining mixture of s alt, sugar and spices. That's all, now you know how to pickle fresh trout. The fish will be cooked in two days, after which it must be pulled out of the pan and wiped with a napkin. You can store such a snack in a dark, cool place. Serve trout cut into thin slices. Decorate the dish with lemon slices and chopped herbs: cilantro, parsley or dill. Bon appetit!

Quick s alted trout (in small pieces) in marinade

Red fish can be very tasty cooked in a marinade. It will be s alted in just eight hours. Trout according to this recipe is tender, juicy and tasty. So, let's look at how to quickly pickle trout. For 1 kg of fish you will need the following ingredients:

• vegetable oil 100 ml;
• s alt 2 tbsp. l.;
• sugar 1 tsp;
• black peppercorns;
• bay leaf;
• onion.

Let's prepare the brine: take sugar, s alt and vegetable oil and mix them. We also add onion, chopped into rings, a few leaves of parsley and 3-4 peas of black pepper. We remove the head, tail and fins from the trout, remove the insides. Wash the carcass and cut it into small pieces.pieces. Then put the fish in a container with brine and mix well. Then we decompose the snack into clean glass containers and send it to the refrigerator. After eight hours, you will get excellent lightly s alted fish, amazingly tender and fragrant. Now you know how to pickle trout quickly. This recipe can also be used to cook salmon or pink salmon.

Another recipe for the fastest s alting of red fish

If you want to cut down on your trout cooking time, check out this great recipe. You need to take:

• red fish;
• s alt 3 tbsp. l.;
• peppercorns 6 pcs;
• bay leaf 3pcs;
• vinegar 1 tbsp. l.;
• vegetable oil 50 ml;
• onion 1pc

First, let's process the fish, cut off unnecessary parts, butcher it and separate the skin. Then we cut the resulting fillet into small slices, which we transfer to a container intended for s alting. Now let's prepare the brine: pour 500 ml of water into the container, add s alt and stir. Pour the resulting solution into a container with fish, cover the fillet with a plate and set oppression on top. Leave the trout for two hours at room temperature. Now we shift the pieces of trout into another container and fill it with a mixture of water and vinegar. Let the fish lie in the vinegar for five minutes. In the meantime, we clean and cut the onion into rings, add vegetable oil, bay leaf, pepper to it. We take out the fish slices from the vinegar and transfer them to a container with onions. Mix gently.

It remains to wait 20 minutes, anddelicious fish will be ready!

Dry s alted red fish method

The dry s alting method allows you to quickly and easily cook red fish, such as rainbow trout, with minimal time. You can s alt it using s alt, granulated sugar, coriander seeds, black peppercorns and bay leaf. You also need to prepare a piece of cotton fabric. First, process the carcass: cut off the fins, head and tail. Remove the insides. You don't need to cut the fish. Rub the whole carcass on all sides with a mixture of sugar, s alt and spices. Place a few bay leaves inside the fish.

Sprinkle a tablespoon of s alt on the cloth. Lay the fish on one side. Wrap the carcass tightly in cloth. Wrap the top of the fish with paper towels. That's all, in three days the s alted trout will be ready to eat. Important: wipes should be changed twice a day, morning and evening, and the fish should be periodically turned from one side to the other.

Gourmet recipe: lightly s alted trout with honey

And finally, let's share with you the technology of making amazingly tasty slightly s alted trout with honey. It is believed that this ingredient gives the red fish a special piquant flavor. To cook trout, you will need sea s alt (3 tablespoons) and honey (1 tablespoon). We cut the fish, cut off the fins, tail and head. We remove the insides, spine, bones and skin. In a separate bowl, mix honey and s alt. We rub the trout with the resulting mixture and twist it into a roll. We remove the snack in a glasscontainer, cover it with a lid and put it in the refrigerator for a day. After a day, we take out the fish and put it on the other side in the brine. Let it soak for another day. Turn the roll over to the other side again. On the fourth day, drain the brine and serve the fish to the table. Bon appetit!

Serving s alted trout to the table

Slices of red fish can decorate any holiday table. S alted trout is usually served sprinkled with herbs and garnished with lemon wedges. And we suggest you make the design of this appetizer original and interesting. How? Let's form slices of trout into beautiful roses. Making these delicious "flowers" is easy. To do this, cut the fillet into long strips 2 cm wide. Now take one and start rolling it up, forming a bud. After going most of the way, fold back the edge of the pulp so that you have unfolded petals. Continue rolling the strip of fish to the end, then secure the edge with a toothpick.

Make six of these roses and place them on a bed of lettuce leaves. Such a beautiful serving of red fish will delight and surprise your guests. Be sure to try to cook trout, salmon, pink salmon or chum salmon according to the recipes presented in the article. Whichever method of s alting you choose, red fish turns out to be divinely delicious. With your own hands, using a minimum of ingredients, you can create a real delicacy that will take pride of place on your holiday table. Good luck with your culinary search!