In central Russia, red fish is usually sold in salt form, as well as frozen or, so-called, chilled, i.e. sold unfrozen on ice crumbs in large supermarkets. The price difference between raw fish and salt is huge, and the salting process, meanwhile, is very simple and inexpensive. So why not do it yourself.
Pick your recipe
You will need
- - one whole fish;
- - coarse salt at the rate of 2-3 tablespoons per 1 kg of fish;
- - granulated sugar in the same amount as salt;
- - spices to taste.
Instruction manual
1
Cut the fish into fillets, remove the ridge and costal bones, leave the skin. From one fish you get two fillets.
2
Mix salt and sugar in a dry bowl, add coarse pepper. Take a towel of sufficient size, pour part of the prepared mixture on a towel, lay the fish fillet with the skin down on top. Sprinkle a lot of fish with salt mixture, lay on top of bay leaf or other favorite spices. Fresh dill is good. Cover the second filet with the skin up. Pour the rest of the mixture on top.
3
Wrap the towel tightly and leave it on the kitchen table for several hours, and then - in the refrigerator. What is good about trout and other salmon - the fact that you can eat them even in raw form. Therefore, in a day you can already eat fish. In addition, you can not be afraid to salt it, the fish absorbs as much as necessary for a weak salting.
4
The next day, remove the fish from the refrigerator, unpack and remove excess salt with a knife. Wet places can be wet with a napkin. You got a wonderful light-salted trout. You can decorate it with a festive table or treat yourself to a loved one at least every day. You just need to remember that the fish is not stored for long, and slightly salted trout can lie in the refrigerator for no more than a week.
5
To preserve salted trout for a longer time, use a few tips: - periodically check if a sticky white coating has appeared on the surface of the fish: this is the first sign that the fish is starting to deteriorate; - limit as much as possible air and light access: from contact with tissue oxygen turn pale, and the fat oxidizes, an unpleasant aftertaste appears; - fill the fish slices with vegetable refined oil so that they completely cover. This is a way to limit contact with air as much as possible; - cut the portion of the fish that needs to be stored for a longer time, dry it as much as possible and wrap each piece in parchment, then in a clean cloth, put everything in a plastic bag and send it to the freezer. In this form, trout will last up to two months.
note
Thawed salted trout can only be done once. Therefore, freeze pieces that you can eat in a week.
Useful advice
Defrost salted trout on the shelf of the refrigerator, it will thaw more evenly. In addition, a slightly thawed fish will be more convenient to cut into thin beautiful slices.