Trout salmon, sockeye salmon - are especially good in slightly salted form. But I don’t really want to buy them in vacuum packaging - it is expensive and the fish are often over-salted. It is more profitable to buy it frozen and salt at home. There are many recipes that describe how to pickle trout and other red fish, but we advise you to try the brine pickle on herbs.
Pick your recipe
You will need
-
- Trout - 1 kg,
- Water - 1 liter,
- Salt - 2/3 cup
- Sugar - 1 tablespoon,
- Bay leaf,
- Garlic - 1 clove,
- Rosemary
- oregano
- basil
- savory.
Instruction manual
1
Wash the fish, dry and make the fillet. To do this, cut off the head and tail, cut out the fins. Cut the fish with a sharp knife on both sides of the ridge, remove the ridge, you can also carefully cut the ribs. Cut the resulting carcass in half and cut each half across into pieces of 8-10 centimeters wide.
2
Boil water, add salt, sugar and bay leaf, pour out dry herbs, turn off the water, let the brine cools down. When it cools, squeeze a clove of garlic into it through a special press.
3
Pieces of fish put in a bowl or enamel pan, fill with brine and press down. Hold it for 24 hours at room temperature, and then for a day or two, rearrange it in a cool place.
4
After that, the fish is ready. If you do not eat it right away, then pull it out of the brine and place it in a tightly closed container. It can be stored in the refrigerator for a week.