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How to salt trout at home

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8 servings
3 days

Trout - 600 g, Salt - 20 g, Sugar - 11 g, Bay leaf - 1 pc., Dry spices - to taste, Pepper mixture - to taste

How to salt trout at home? Prepare all the necessary products. I took fresh golden trout. Frozen is also suitable for salting, but it is necessary to defrost on the lower shelf of the refrigerator. You can salt any part; steak, fillet or whole carcass. Only the salting time will differ, small pieces will be ready in a day, thicker - in 2-3 days.

Rinse the fish well under cool running water, carefully scrape the carcass with a knife from tail to head, cleaning the scales. The fish is slippery, but this stage is important, since this cannot be done with cut fish. If you use the head, for example, for the ear, then you will also clean it well and remove the gills.

Gut and carve the fish. Very carefully make a cut on the belly so that if there is caviar, do not damage it, since the caviar can also be salted. Remove the insides, as well as the film, rinse the fish well. Under a weak pressure of water, remove blood clots along the ridge with a teaspoon. Cut off the head, tail and abdomen. Separate the fillet, carefully trimming the carcass along the ridge; cut off the fins. There is no need to remove the skin, the ambassador is carried out with it.

Prepare the salt mixture. To do this, mix the salt with sugar, add the pepper mixture, a pinch of fish seasoning, and finely break the bay leaf. Seasonings can be taken to your liking or not used at all, noble fish will be delicious anyway. Salt is better to take a large stone table or sea, this will keep the snack juicy, without depriving the fish of moisture.

Pour a little salt and sugar mixture into the bottom of the salting container. Evenly sprinkle the fillet with the mixture on both sides, do not rub it in. Put the fish in the container skin down. Sprinkle the second fillet evenly with the salt mixture, too, and place the skin up on top.

Cover the container and leave at room temperature for 3 hours. Then put in the refrigerator for 3 days. Flip the fillet every day, swapping them. The fish will become slightly salty before, but I prefer not to rush and let it ripen. Before serving, sprinkle each piece with lemon juice, you don't need to pour oil, the fish is already quite fatty. Enjoy your meal!