How to deliciously pickle trout at home: 18 cool recipes

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: Grilled fish on a grill - the best recipes for shish kebab, steak, fillet, marnade
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

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.

Salting trout: recipe with sugar and salt

Salting trout at home with salt and sugar is as easy as shelling pears. The salting process takes no more than 1-2 days, the speed of salting depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish using dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for pickling (per 1 kg)

Trout fillet – 1 kg;
Coarse salt (you can also use ground salt No. 1) – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Black peppercorns – 5-6 peas;
Spices - to taste;
Bay leaf – 3-4 pcs.

How to salt trout with salt and sugar

Pour a little salt and sugar into a bowl with a deep bottom (ratio - 3:1), put a fresh piece of fish on top (be sure to skin side down), and again sprinkle it with the brine mixture.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that per 1 kg of fish, ideally there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

Sprinkle the fillet with lemon juice, cover it with bay leaves, and sprinkle with spices.
Next, place the second piece of fish (skin side up), sprinkle it with a mixture of salt and sugar.
Cover the trout with oppression and leave it warm for 2 hours. You can use a two- or three-liter jar of water as oppression.
After a couple of hours, remove the oppression, cover the container with a lid/plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish secretes), we do not drain it immediately. Only when the trout is salted do we drain the brine liquid and wipe the fish with a paper napkin, removing any remaining salting from it.

That's all - lightly salted, home-salted trout is ready to eat.

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.

"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.

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 marinate trout

The traditional way of salting trout is to use brine.

For 1 kg. take meat:

cold water – 1 l.;
coarse salt – 350 gr.
spices - to taste.

Boil water, add salt. When it is completely dissolved, throw in the spices and immediately remove from the stove.
Place the chopped fish fillets in layers in a container or bowl. Cover the meat completely with the chilled marinade. Be sure to install pressure and immediately put it in a cool place.
For a slightly salted taste, it is enough to salt the trout for about a day. For a richer taste, leave it in the brine for a longer time.

To get the rich taste of salted fish, it is important to take into account some features of its preparation.

Use only coarse salt. It will gradually saturate the meat, which will allow for uniform salting. It also does not extract juice from the meat, which results in a delicate taste.
For quick salting, cut the meat into small pieces. This will reduce cooking time.
To achieve a more subtle taste in salted trout, use only salt and sugar.
If you purchased frozen fish fillets, then before salting, you need to defrost them at room temperature.
For cooking, use only a glass or enamel container. The brine may react with metal utensils, causing the meat to taste off.

It is quite easy to create such a delicacy at home. It is important to adhere to these technologies and then you will pleasantly surprise your guests with a delicious dish. Bon appetit!

For another recipe for lightly salted trout, watch the video:

It is not necessary to remove scales from the carcass - they will not hurt.

We do not throw away the remaining tail and head, as well as the fins - we will leave them in the freezer until the next cooking. Brining trout is not your last culinary experience, is it?

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.

Method one: Classic

The basic method of salting salmon and/or trout is the simplest. Its meaning is that the fish must first be properly processed, then a pickling mixture must be prepared and the fish soaked in it. Next, the salted fish is placed in a container, covered and put in the refrigerator. A few days later, the red fish appetizer is ready.

Recipe. Simple salting of trout (salmon)

This recipe will allow you to salt fish using the simplest products and get a tasty product that can be used both independently and as an ingredient for salads and appetizers, as well as some first courses.

Ingredients:

1 kg trout or salmon
2 tbsp. l. coarse salt
2 tbsp. l. Sahara
5 – 6 allspice peas
2 bay leaves

Cooking method:

Cut the fish. To do this, you first need to wash it and cut off the fins using kitchen scissors. Then, using a sharp knife, remove the scales and cut off the head and tail. Next, remove the belly (this is the fatty part of the carcass, which is salted separately or used to prepare fish soup). After this, cut the fish along the ridge, remove the spine and ribs. It turned out to be two fish fillets.
Prepare the pickling mixture. To do this, mix salt and sugar.
Salting. Place the fish fillet on a board and pat dry with a napkin. Pour the pickling mixture into the bottom of the bowl, then place one fish fillet, skin side down. Place peppercorns and bay leaves on top. Then place the second piece of fillet, skin side up, previously sprinkled with the pickling mixture. Rub the mixture over the top of the fish fillets.
Cover the fish and place a weight on top (for example, a filled three-liter jar), leave at room temperature for 2 hours.
After the specified time has passed, remove the oppression, close the fish tightly with a lid and put it in the refrigerator for 2 days.
After 2 days, remove the fish, drain the brine, remove excess pickling mixture, wipe the fillet with a napkin and serve.

The finished fish can be cut into cubes and added to a salad, or cut into thin slices and served as an appetizer.

Salted salmon and trout go well with almost all vegetables. Also good with bread.

Helpful Tips:

Tip 1. There is an opinion that the fish will absorb as much salt as it needs, so you don’t have to skimp on the salt. At the same time, a lot depends on the fish itself, so it’s better to focus on your taste preferences.
Tip 2. You need to salt fish in an enamel or plastic container. A metal container is not suitable, as during the salting process, the fish may acquire a metallic taste.
Tip 3. If you don’t want to bother with cutting fish, you can buy ready-made fillets. At the same time, pay attention to its weight and quality of cutting.

Top

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.

Storage and shelf life of salted fish

The shelf life of salted fish directly depends on the temperature, the degree of salting and the freshness of the original product.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.28%

No, it is very dangerous and not useful.

37.52%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.2%

Voted: 1642

For example, lightly salted products must be consumed within two days, as further on they will spoil. And salted fish, vacuum-packed, can easily last for a couple of months. The quality of salted fish is assessed by eye and smell.

It's hard to find a person who doesn't like pickles. Salted fish is no exception.

Moreover, this particular type of fish is considered a real delicacy with a huge amount of valuable nutrients. In order to avoid stomach upset, it is necessary to store salted fish correctly. Let's figure out how.

Do not feed spoiled food to pets . Spoiled fish is very dangerous for pets.

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.

Quick recipe in 2 hours

Lightly salted trout can be cooked at home in just a few hours. To ensure that the fish is salted very quickly, it is cut into thin slices.

Required Products:

1 kg trout;
2 liters of water;
4 tbsp. Sahara;
8 tbsp. l. salt;
400-500 ml vegetable oil.

Step-by-step preparation:

The brine for the trout is prepared first. To do this, 2 liters of water are heated, but not boiled. The optimal temperature is 70-80° C. Salt and sugar are dissolved in hot water, after which it is cooled.
The fish is cut very thin, at the same time removing the bones from the meat.
The pieces are placed in a container and brine is poured on top. Cooking takes place at room temperature for 2 hours.
After the specified time, the appetizer was already sufficiently salted. The fish meat is taken out of the brine and poured with sunflower oil. The appetizer is ready to eat.

In the future, trout should only be stored in the refrigerator.

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.