Trout, salmon, chum salmon is called red fish. It also means color, but above all - significance and beauty: Red Square, red maiden, red price ...
Selection of fish for salting
How to pickle trout at home?First of all, you need to choose it correctly. Those who buy frozen fish always take risks, because no one knows what will happen as a result of defrosting, how much time the fish spent in storage, under what conditions and how many times it was thawed. Everyone knows that meat and fish, like any other products, after re-freezing a lot lose not only the content of valuable nutrients, but also in taste. When buying, you need to look so that there are no dents on the surface of the skin (traces of preliminary freezing), so that the scales are not dull, to control odor and color.
Before telling how to pickle trout inhome conditions, you need to explain not only the features of its purchase, but also the principles of the initial processing. Wash and clean fish. If it is not gutted, remove the insides (there is caviar there!). Cut out all the fins so that they do not interfere with skin removal from the carcass. Need to use a very sharp knife. Do not throw anything away! This is a red fish, from the fact that it is not useful in salting, you can cook excellent ear. Cut off the head, from which you need to remove the gills, so that there is no bitterness in the broth. Remove the skin from the side of the head and carefully, trying not to damage the meat. Pick up the edge with your fingers and gradually get inside them, between the meat and the skin. Trout usually has a good layer of subcutaneous fat, so the process should not be difficult. Especially if the fish is fresh. Thus free from cover first one half of the carcass, then the second. The end of the tail is released with difficulty, and there is no need to fight with it - to cut off the tail for the soup just from the place where the difficulties started. Next, make an incision along the dorsal bones along the ridge to the spinal column, and the second along the line that separates the flesh of the back and abdomen on the side. Immerse the fingers in the cuts and carefully separate the spinal fillets, first from one side and then from the other side. The bones should slip out of the meat, so it's best to do without sudden movements. The belly is free of meat is not so clean, but it is good: the soup will be rich and tastier. The result: two flat strips of fillet, two abdomen without bones - a bouillon set.
Cut abdomen into pieces, fearlessly salt,lightly sprinkle with sugar, black pepper and nutmeg on the tip of a knife, add bay leaf, you can dill. Pour lemon juice mixed in equal parts with olive oil, mix and refrigerate overnight in a tightly closed plastic container. Impatient can try right away.
How to pickle fish trout tasty
On a pound of trout fillet - a tablespoonsalt and sugar, bay leaf, olive oil, basil, oregano, mint - at will, white and black pepper to taste, lemon. Grate whole sirloin pieces or pieces with a mixture of salt, peppers and herbs. If you salt the pieces, you can use a glass jar or a plastic container. The whole fillet is wrapped in foil or parchment. Lay a bay leaf on the bottom of the jar and put the pieces tightly, sprinkling each layer with lemon juice. When all fillets are laid, pour olive oil and close the lid. Soak in the refrigerator overnight. Grate whole fillet with a mixture, pour over olive oil, lay lemon slices on top, wrap tightly in parchment and keep in the refrigerator for at least 12 hours. Here's how to pickle trout at home to make it tasty!
