An unusual delicacy on the festive table is trout, especially in salty form. It can be used as a snack in front of the main dish. Such a red fish requires a special approach to cooking. Therefore, it is important to take into account the advice and recommendations in this article to achieve a delightful taste!
How to Solish Trout - Pushushka Selection
Preferably buy a whole carcass for salting trout And then already milling. If there is no possibility to purchase fresh fish, then pay attention to the cooled. The main criteria for choosing a product: transparent eyes, light pink gills, lack of mucus on the skin and sharp smell.
But the whole fish is expensive, so steaks buy steaks to save the hostess. In this case, give your preference to the chilled version. Fresh trout meat has a gentle pink color with a lighter shade.
Separate fish can be from frozen fillet. Here are just taste quality with this preparation variant significantly inferior.
How to Solish Trout - Pushushta Preparation
The cutting of the carcass implies a simple process, but it is necessary to take into account some features.
- Since trout fat fish, then launder it from the working surface will be difficult. Therefore, prepare a cutting board, on top of which put the film. Separately prepare bags for waste and steaks.
- First, rinse the fish, turn it out if you bought a whole. If you do not know how to do this, then when buying, ask the fish to be cleared.
- The outer side of the trout thoroughly process the mosquito net. It has a tight base and clearly clean pollution.
- To remove the mucus from the inner part of the fish, use the gauze.
- Press the spoon along the entire spine. So you remove excess blood from the product.
- The preparatory stage is passed. Now rinse the carcass again and eat well with paper towels well to remove excess moisture.
- Cut the head. If you plan to use it for soup, then cut with a small piece of meat.
- Just do the tail. If you wish, you can cut off several steaks from the tail part of the carcass. At this stage, remove the belly and fins.
- The remaining part cut into half along the ridge. Bones remove from meat.
- Now prepare small pieces for salting.
How to solit trout by dry way
Dry singing option does not imply the use of fluid. He is the easiest and fast. In this way, large pieces of fish are solid.
Separately prepare at the rate of 1 kg. Meat:
- large seaside salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- whole bay sheet - 2 pcs.;
- spices and greens - to taste.
Recipe:
- Mix separate salt with sugar and spices.
- Salt and sugar are easy movement, lette the meat. In this case, do not apply the mixture on the skin.
Advice. Try not to press the flesh very much, since it is very gentle you can damage it.
- Flip spices from above. Do not rub!
- To put slices of trout in dry dishes. At the bottom, position the fillet with the skin down, and the next row is the skin upstairs. Do not stand the fish more than two layers.
- Install the oppression, leave the pieces to shed at room temperature for a couple of hours.
- Then remove the weighting agent and cover the lid. Move the fish into the fridge. Depending on the thickness of pieces, the trout will salt on average 3-4 days. Every 12 hours should be changed in some places.
- Serve salt trout, chopped on the portion pieces. Additionally, you can decompose them on the dish.
How to solit trout in marinade
The traditional way to salting trout is considered to use brine.
Per 1 kg. Meat take:
- cold water - 1 l.;
- salt of large grinding - 350 gr.
- spices - to taste.
Recipe:
- Boost water, add salt. When it is completely dissolved, throw the spices and immediately remove from the stove.
- Sliced \u200b\u200bfish fillet put layers into a container or container. Fully fill the meat chilled marinade. Be sure to set the oppression and immediately remove into the cool place.
- For low-headed taste, trout enough to salt about a day. For a more saturated taste, leave it in the brine for a longer time.
How to Solish Trout - Useful Tips
To get a rich taste of salted fish, it is important to take into account some features of her cooking.
- Use salt only large grinding salt. It will gradually saturate meat, which will allow you to achieve uniform care. It also does not pull the juice from meat, so it turns out a delicate taste.
- For a quick salting, cut the meat into small pieces. This will reduce cooking time.
- To achieve a thinner taste of the Soleny trout, use only salt and sugar.
- If you have purchased a frozen fish fillet, then before pickling it needs to be defrosting at room temperature.
- For cooking, use only glass or enameled container. The brine can join the reaction with the metal dishes, from which the meat will acquire an unpleasant taste.
Create such a delicacy at home is quite easy. It is important to adhere to these technologies and then you will be pleasantly surprised by a delicious dish. Bon Appetit!
Another recipe for weakly salted trout Look at the video:
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