How to pickle trout at home quickly and tasty: 7 recipes

The best way to diversify your daily home menu is to add all kinds of snacks to it. You can make this healthy and tasty using homemade salted fish. This is an excellent option for a sandwich and an excellent base for an unusual salad, or simply sliced. Salted trout at home is a tasty and healthy delicacy. Here you yourself determine the degree of salinity of the final product, choose a recipe and, most importantly, control the quality.

The main thing when it comes to salting fish is to purchase a fresh carcass. In the variety offered, it is difficult to choose what will really be the best basis for pickling. But don’t rush to despair, a few simple tips will help you make your choice and not miss when buying trout for salting.

How to pickle trout at home, tasty and quick

This fish can be used for sushi or a sandwich; it looks great sliced on a holiday table. It’s not always possible to buy red caviar, but I always buy fish, and I’ve noticed that guests eat it better than salted mackerel.

Try it and you won’t regret it. This method is suitable if you bought a whole carcass, cut it up and salt it.

Ingredients:

1 kg. fish
2 tablespoons salt
1 teaspoon sugar
Bay leaf and peppercorns (optional)

Wash the fish, remove the insides and rinse. Then we cut off the head, hold the knife at an angle, and on the other side, so that there is minimal loss of meat.

Then we place the carcass away from us, and cut it with a knife along the spine without damaging it, cutting it off to the very tail.

When cutting fish, the knife should be sharp, so it will be more convenient to work, but carefully so as not to cut your fingers.

The color of the fish should be orange, and the flesh should be dense; if it is pink or gray, it means it was raised on drugs and growth stimulants.

I cut off the film and ribs with a knife, starting from the tail, don’t worry if you cut more somewhere, cook a rich and tasty soup.

Then we place the fillet in a tray and prepare a mixture of salt and sugar, I usually put the salt and sugar in a bowl and mix them.

The ideal proportions of salt and sugar are as follows: for 1 kilogram of fish, I take 2 tablespoons of salt and a teaspoon of sugar, mix them in a bowl.

Sprinkle on top, cover with film, and put in the refrigerator for a day. This is a simple basic recipe. If desired, add dill, black peppercorns, bay leaf, or leave it out.

Pepper can be crushed in a mortar, this way it will be even more flavorful. After a day, the fish is ready and you can eat it.

Fish cutting

When choosing a whole fish carcass, you will have to put some effort into cutting it. First, you need to wash it thoroughly. In order to facilitate the cleansing process, it is necessary to hold it for some time under warm running water. Another secret is the mosquito net: with its help you can easily remove dirt from the surface of the fish. After the trout is cleaned, you can proceed directly to the process of cutting it:

The cutting board should first be covered with cling film so that the fat from the fish can be removed without problems, since it will be quite difficult to wash it off the surfaces.
Then an incision should be made along the abdominal cavity, which should go from the head to the tail. Remove all the insides and use a piece of gauze to remove mucus from the inside of the fish.
By pressing with a spoon along the spine of the fish, you can get rid of excess blood, then rinse the carcass again and treat it with paper towels, thus getting rid of excess moisture.
The next stage is cutting off the head. It can be used for fish soup. In this case, you need to cut it off with a small piece of meat.
The tail can also be used to prepare the first dish. The fins should be removed before cutting it off.
Next, an incision is made along the ridge and all the bones are removed.
Cut the fish into medium-sized pieces.

Now the fish is completely ready for salting. You can proceed directly to the process itself.

There are many ways and recipes for salting trout. It is worth considering the most common of them:

Trout with salt and sugar (recipe with vodka)

This is one of my favorite recipes, I have been making it for many years and it never lets me down. Everything in the recipe is standard, salt and sugar, as in others, but there is an additional ingredient, vodka. With it, the pulp is denser, does not fall apart, and holds its shape wonderfully.

This fish is wonderfully suitable for rolls, pancakes, sandwiches, canapés, tartlets, as a slice for a festive table. You can pickle it in the evening and try it in the morning, but I recommend leaving it for a day.

The longer it sits in the refrigerator with salt, the saltier it becomes. I recommend the daily one, it is lightly salted and the most delicious.

Ingredients:

For 1 kg. red fish trout
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
25 - 30 ml. vodka

As you can see, all the ingredients are simple, and they are in front of you. I recently cooked, I decided to take a photo and describe everything step by step. Perhaps someone will also like the recipe.

I bought a piece, I didn’t have a whole one, I cut it along the ridge and removed the bone, then peeled off the skin. I rinse the pieces and pat them dry with a paper towel to remove excess moisture.

I put it in a container, I have a tray. Mix salt and sugar, sprinkle each piece on both sides. And I pour vodka, but not at one point, but over the entire surface. Covered it with a lid and shook it a little. I put it in the refrigerator for a day.

Alcohol is not suitable, homemade or store-bought vodka is suitable, I have 40 degrees, and it also turns out very tasty if you add cognac.

The cognac is aromatic and the fish is soaked in all the aromas, it would be wonderful to use homemade, my mother-in-law cooks with spices, cloves, oak bark, and nuts.

The next day I serve, no need to rinse, just dab the moisture with a paper towel as the salt and sugar will melt. There is no unpleasant taste or smell of vodka. You can salt any red fish this way. It is not bitter, tasty, I really like it.

If you use low-quality vodka, I don’t know whether there will be a taste or aroma. I take good vodka, it turns out great! I recommend to everyone.

Option number 4: with honey

To salt trout with honey you will need the following ingredients:

trout meat, separated from skin – 1 kg;
one tablespoon of honey;
three tablespoons of salt.

Technological process of preparation:

The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
Honey and salt are mixed together.
The mixture prepared in this way is applied to the fish fillet and rubbed into the meat.
The fillet parts are rolled into rolls and placed in a container (glass jar).
The glass jar is covered with a lid and placed in the refrigerator for one day.
After a day, the rolls are turned over and placed in the refrigerator again for 24 hours.
After this period, the fish is removed and the turning operation is repeated. The fish is placed in the refrigerator for the third time for a day. Only after three days the fish is ready to serve; just wash off the brine and cut the fish into pieces.

How to pickle trout in brine pieces

The marinade is universal, suitable for any type of fish, and it is very tasty. Spices add a certain zest, but you don’t have to put them in. If you don't want a spicy taste, don't add it.

In any case, it turns out delicious, since the recipe has been tested for years. You can eat it after a day, I recommend trying it; if it’s not salty enough, let it sit for another day.

Ingredients:

1 kg. fish

Marinade:

2 tablespoons salt
2 tablespoons sugar
5 peppercorns
5 buds of cloves (spices)
2-3 bay leaves
1 liter of water

Cut the fish into pieces, defrost if it was frozen. Now we prepare the marinade, it turns out tasty, balanced, proven over the years.

I pour 1 liter of water into the pan, add spices, salt and sugar, stir, bring to a boil, stir again, we need to dissolve the ingredients, let it simmer for a couple of minutes. Remove from heat and cool completely.

I transfer the pieces into a suitable container, fill them completely with marinade, cover and marinate for a day. I store it in the refrigerator; in brine it can be stored for up to 3-5 days.

I really like this fish, since I love it, I often cook it, as soon as I get to the market, I always take a fish, sometimes even one steak, and salt it at home.

In honey-mustard marinade

If the housewife does not want to wait a long time to salt the trout, then she will like this quick method.

Important! Mustard speeds up the process by half, meaning the delicacy will be finally ready after a day.

List:

trout – kilogram;
honey - two tablespoons;
table mustard – 2 teaspoons;
salt - three tablespoons;
peppercorns and bay leaves - optional

The carcass is freed from all limbs and entrails and washed. Remaining blood clots can be removed with a spoon.
While the workpiece is drying, mix mustard, salt and selected spices.
The finished marinade is evenly distributed over the inside and the carcass is placed in a container under the lid.
The delicacy is salted for 1 day.

Calories – 133.1;

Proteins – 15.3;

Fats – 4.4;

Carbohydrates – 8.

Delicious lightly salted trout with lemon

This option is very interesting, we all know how wonderfully fish and lemon go together. Don't worry if fresh fish turns whitish after drinking lemon juice, this is normal, it's a reaction to acid.

But the result is a delicious fish, balanced in salt and sugar, along with juice, it’s the bomb. Personally, I really like this quick option for salting red fish.

Ingredients:

Trout - 400 gr.
Salt - 1 tbsp. spoon
Sugar - 1 teaspoon
Lemon juice - 1 tbsp. spoon

Today I have one steak, I remove the skin, remove the bone, select small bones. Everything is simple here. You can cook any amount of fish using this recipe.

Then mix salt and sugar in a container, and the juice of half a lemon, it turns out to be about a spoon. I salt it in whole pieces, but the smaller you cut it, the faster it will salt.

You can add lemon zest and rub it on a very fine grater, then there will be a piquant aroma and taste of the zest.

We dip each piece in the mixture; it turns out not dry, but liquid, due to the juice. We leave it for a day, during which time it has time to salt well.

When salted with lemon, due to the acid, the fish loses its color, but this does not affect the taste. When we salt it in whole pieces, when cut, it is beautiful in the middle. It has a cooked effect on top, but it’s not boiled, it just seems so, it’s all due to the acid.

It turns out to be an interesting and beautiful fish, I recommend trying it. If you have any questions, you can click the button and watch the video.

But this is not the end of the pickling with citrus fruits; there is another interesting recipe ahead that will appeal to lovers of the spicy, interesting taste of fish.

Preparing for pickling

Cutting the fish If you have not a fillet, but a whole fish for salting, you need to cut it up. This process is not difficult, but it will require some effort. The work consists of the following stages: The fish carcass must be washed and the fins cut off. This is best done with a medium-sized sharp knife or kitchen scissors. Clean the scales. In order to remove it better, you should hold the trout carcass under running hot water.

We cut off the head and tail of the fish, as well as the fatty underbelly (you can make an excellent fish soup from it). We cut the fish carcass along the ridge, remove the ribs and spine. As a result, we get fillet for salting. What do you need for pickling?

There are several delicious recipes for salting trout. Let's list some of them.

How to salt trout with orange and dill

If you want something “different”, and not just salt and sugar in the marinade, I offer an excellent recipe; the aromatic and tasty fish will not leave anyone indifferent. I prepared this for last New Year, it’s a “bomb”, let me tell you.

Juicy, smells like orange, tastes good. You can cook any red fish using this recipe, try it, you will be pleasantly surprised by the wonderful taste.

Ingredients:

500 g trout fillet (salmon)
1 large orange
bunch of dill
2 tbsp. l. salt
1 tbsp. l. Sahara
1 tsp. ground black pepper

Mix salt, sugar, pepper. Cut the orange into slices and prepare the fish. Cut the dill with a sharp knife.

We do not remove the skin from the fillet. We cover it with foil, place a piece on it, skin side down, sprinkle with salt and pepper, which we prepared earlier, lay out dill and orange.

On top is a piece, which is also rubbed on the inside, and placed, also place an orange down on the fish and on top.

Cover everything well with film and put it in the refrigerator for 12 hours (days). So that everything is marinated well. You definitely can’t buy this in a store, it’s delicious, simple, aromatic.

Rainbow trout

Preparation time: 1 day.
Number of servings: 4-5 persons.
Calorie content of the dish: 198 kcal.
Purpose: for dinner/holiday.
Cuisine: Russian, Scandinavian.
Difficulty of preparation: easy.

The iridescent type of red fish is more suitable for salting than others. Experts recommend choosing sea trout rather than river trout for spicy salting, since it is fattier, has a brighter color and elastic structure. Such a tasty and beautiful, delicate product is much more pleasant to eat and decorate other food for the holiday with pieces of it.

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Ingredients:

dill – 1 bunch;
ground black pepper;
rainbow trout fillet – 0.5 kg;
granulated sugar – 150 g;
salt – 0.2 kg.

Cooking method:

Take a deep container, add chopped dill, sugar, pepper and salt inside.
Place the fish fillet skin side down and sprinkle with the prepared mixture. Do the same with the other piece.
Prepared carcasses should be wrapped in cling film and placed under a press for a day, placed in any container. After the allotted time, the question of whether rainbow trout can be salted will be resolved.

Find out more ways to salt fish.

Quick salting of trout with onions and butter

Have you ever tried the simple method of pickling with butter and onions? Everyone's favorite herring, which is dressed like this, turns out to be amazing, let's try red fish this way.

Ingredients:

1 kg. fish
2-3 onions
salt
peppercorns
150 grams vegetable oil

Cut the fish into pieces, you can remove the skin. Dip each piece very well in salt and leave to salt for 30 minutes.

Then we wash the fish and place it in a pan, bowl, or any other container in layers: a layer of fish, a layer of onions and spices. I put peppercorns. Fill everything with vegetable oil on top, you don’t need a lot, I pour 150 grams.

Cut the onion into rings and separate them. So break down how many fish you have.

I turn the plate over on top, place pressure, a jar or carafe of water. I leave it in the room at room temperature for an hour.

After an hour you can already try it, but it’s better to put it in the refrigerator overnight; in the morning you can already enjoy the delicious fish with onions.

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.

Video on how to salt whole red trout fish at home

How to salt fish deliciously, for the New Year holidays, or any other, or for sandwiches, sushi and other purposes. If you bought a whole carcass, then in any case, you will have to cut it up and then salt it. All the details of homemade salting can be seen in the video recipe.

I hope that you liked the pickling options and you will choose the one that you like best. You don’t have to take a whole one, you can take a piece of fish or steak and salt it at home to make sandwiches for the holiday.

Not everyone can afford caviar, but you can take the fish and surprise your family with a delicious delicacy. Try it, cook it, bon appetit!

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.

27.99%

No, it is very dangerous and not useful.

37.09%

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.

34.92%

Voted: 1011

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.