Low-salted trout at home

Trout is one of the most delicious fish. She has a noble color of meat: from white and pale pink to golden and red. Trout recognize nutritionists, cosmetologists and doctors. Low-salted fish is as useful as, for example, boiled or cooked for a pair. What is its benefit? It is low-calorie and contains omega 3 fatty acids and antioxidants that help in the struggle for youth and beauty.

Also, this exquisite fish improves memory, reduces cholesterol levels and stimulates brain activity. The weakly salting trout has the ability to improve the mood, so it is often recommended when depressed and stress.

Recipe underwind trout

For the salting you need to take fresh, chilled fish, which was not subject to freezing. It is more juicy, oily and tasty. Nothing terrible from frozen fish will not happen, but such a fish will be more rigid and dry.

Low-salted trout at home


  1. As always, we start with cleaning the fish. Clean it from scales, cut off the tail, head and fins.
  2. Make a sharp knife a deep incision on the back, along the fin and divide the fishery into two parts.
  3. Remove the ridge, fins and large bones.

Remove the ridge, fins and large bones.

  1. Make a mixture for trout. Mix in a separate tank salt, sugar, pepper, carnation and coriander.

For 1 kg of trout (approximately):

  • 2 tbsp. l. salts;
  • 1 tbsp. l. Sahara;
  • By the pinch of pepper, coriander, or other spices of your taste.

Mixing spices

  1. Find a trout salting capacity. Metallic is better not to use, adapt plastic troughs under the salting, or a glass deep bowl.
  2. Sutitate the mixture for the fall of the fish carcass on both sides. Pour the same mixture to the bottom of the Cauden and put the trout, along the way, swaying the layers of salt.

Seasoning for fish

  1. For trout faster enough, it needs to fit well. Put on top of a fish flat plate, or a wooden bunch and put the cargo on it.
  2. Put the tank with the trout into the refrigerator, on the lowest shelf for 24 hours.
  3. After a day, a small-headed trout will be ready, and it can be used on sushi, and on ordinary sandwiches.

Ready dish

  1. Drain the extra salt from the fish carcasses, dry it with a paper towel and you can try. Wash fish categorically not worth it.

For storing a low-headed trout, use glass jars. Cut the low-headed trout by large slices, put it in the banks and pour the brine.

Of course, the weakly salted homemade trout for a long time is stored can not, but the month she will just justify.

Trout weakly salns

How to solit trout at home. How much time to solit trill. Solim Fresh trout at home.

The easiest and most tasty recipe of a weakly salted trout at home. Trout Salin at home is 3-5 times cheaper than the finished factory weakly salted trout and 10 times more tastier.

What do you need:

  1. The trout is chilled (frozen), the size of the piece on your discretion.
  2. Salt of large grinding.
  3. Sugar 1-2 Art. spoons.


Trout weakly salns

Trout weakly salns

A piece of trout designed for salting, with a sharp knife we ​​divide the fish on the ridge.

Trout weakly salns

You can remove from the trout of the spinal bones and ribs, it will be more convenient then to cut. I am salt trout with bones. Footer upholstered with a large salt from all sides, more where the skin is there, on a piece of like me (1 kg), there are three tablespoons, do not worry, fish takes salt as much as she needs. After the trout we sprinkle sugar. Salted trout put it in the container. Cover the film. Do not overdo the sugar. If the trout will seem sweetly, add a little salt.

Trout weakly salns

We leave the salty trout at room temperature for 12-20 hours, then we remove into the refrigerator. You can use trout salty in a day.

If you want to eat a salty trout three hours after the salmon, then cut the fish with thin plates, pour out a large grinding salt, add a bit of sugar, everything is a weakly saline trout in three hours. From the weakly saline trout you can cook a snack.

Fast preparation recipe for nerve trout

To cook the trout in this way you will need:

  • 1000 g trout;
  • 2-3 tbsp. l. salts;
  • 6-8 pcs. pepper peas;
  • 3 laurel sheets;
  • 1 tbsp. l. vinegar;
  • ¼ Art. sunflower or olive oil;
  • 1 PC. The onion bows.

Cooking process:

  1. The fish are separated and gently separated the peel so as not to damage the pulp.
  2. File cuts into slices and laid out in advance prepared capacity.
  3. A brine is preparing in another dish. In advance, the floor-liter of water is added salt and is stirred.
  4. The fish is poured by the prepared brine and put under load for 2 hours. It is worth noting that it is not necessary to place in the refrigerator, the room temperature is suitable.
  5. The brine merges, and the fish is poured by another brine. It will take 200 ml of water and a spoon of vinegar. In this brine, the fish costs about 5 minutes.
  6. Onions are cut by rings, pepper, sunflower or olive oil, bay leaf is added, laid out the red fish fillet and everything is properly mixed. It remains to leave the fish just 20 minutes and the dish is ready for the table.

How to Solish Trout Such


  • Rainbow trout - 1 kg;
  • Salt - 2 tbsp. l.;
  • Sugar - 1 tbsp. l;
  • Coriander;
  • Black pepper - 5-6 peas;
  • Bay leaf - 2 pcs;
  • gauze.

How to Solish Trout Such


  1. From the carcass, the head, tail and fins are cut off.
  2. Fish will rush.
  3. Trout is rubbed with a mixture of all spices, salt and sugar. The bay leaf is put inward.
  4. A spoonful salt is poured on the gauze. From above it is necessary to put fish.
  5. The fish tightly wraps into the gauze and wakes up with a paper towel.
  6. Solhes fish 3 days.

It should be remembered that the gauze must be changed twice during the day, and the trout at the same time turn over with one side to another.

How to salute trout in brine pieces

Marinade is universal, suitable for any kind of fish, it is very tasty. Spices give a certain highlight, but they can not be put. If you do not want a spicy taste, do not put.

In any case, it turns out delicious, since the recipe is checked for years. You can eat in a day, I recommend trying if it is not salty enough, let it stand another day.

How to salute trout in brine pieces



  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 5 peppers peas
  • 5 Carnation Buds (Spices)
  • 2-3 Leaf Lavrushka
  • 1 liter of water


  1. Fish cut into pieces, defrost if it was frozen. Now we are preparing a marinade, it turns out a delicious, balanced, proven over the years.
  2. In a saucepan, I pour 1 liter of water, put the spice, salt and sugar, mixing, I bring to a boil, I will prevent again, we need to dissolve the ingredients, let it boil a couple of minutes. Remove from the fire, and completely cool.

1 liter of water, put spices, salt and sugar

  1. Shooting pieces into a suitable container, and fill in a completely marinade, covering the marina day. I keep it in the refrigerator, in the brine, it can be stored up to 3-5 days.

Pour fish

  1. I really like this fish, as I love, then I often cook, as soon as I get to the market, I will definitely take the fish, sometimes even one steak, but at home I plant.

Fast trout salting with bow and oil

Have you ever tried an easy way to salmon with butter and onions. All the favorite herring, which is so refilled, it turns out bomber, let's try red fish in this way.

Fast trout salting with bow and oil


  • 1 kg. fish
  • 2-3 bulbs
  • salt
  • Pepper peas.
  • 150 grams vegetable oil

Let's proceed:

  1. Cut the fish with pieces, you can remove the skin. Socheat every piece is very good in salt, leave to be arranged for 30 minutes.

Cut the fish with pieces

  1. Then we rinse fish, and shift in a saucepan, a bowl, or any other container layers, a layer of fish, layer of bow and spices. I put pepper peas. Top poured all with vegetable oil, I don't need a lot, I will leather gram 150.
  2. Onions cut rings, and we divide them. So broke how many fish you have.

Onions cut rings, and we divide them. So broke how many fish you have.

  1. I turn over a plate on top, I put the oppression, a jar or a decanter with water. For an hour, leave in the room, at room temperature.

I turn over a plate on top, I put the oppression, a jar or a decanter with water.

An hour later, it can already be tasned, but it is better to put it in the fridge for the night, in the morning it is already possible to enjoy the delicious fish with the left.

How much to shed trout at home

Each person has different ideas about delicious saline fish. There are two methods how much to solit the trout in time:

  • The weakly saline fish carcass will need to be angry in marinade or spice for a while. Such salting is considered a rapid way to obtain a delicacy. For the preparation of a low-headed dish, several hours are given. The taste of such fish is characterized by tenderness.
  • Lovers of a more spicy product will like a well-caught fish. Sawn in brine or spices Fishbe is required for a period of 1 to several days. It has a sharper, salty taste.

Soldering red fish without sugar

Ingredients for the recipe:

  • Red Fish - 300 g
  • Salt - abundantly.


  1. Fish rinse under cold running water, dry with a paper towel.
  2. And grasp salt very abundantly.
  3. Put a lot of salt, do not be afraid, it will not take extra. Put the fish in Sudkit.
  4. Cover the lid and put in the refrigerator for 3-4 days. I left for 4 days. Then wash the salt and turn it back with a paper towel.

Fish ready, you can eat. Hold in the refrigerator.

How to salute Trout

Salted fresh trout is considered one of the sought-after dishes. It can be seen almost on any festive table. Of course, it can be bought on the market, but there is absolutely no guarantee that it is to taste and in the turning point will be successful. As a rule, it is purchased or frosty or low-alone or too salted fish. In this regard, many households trout prefer to salt themselves on proven recipes.

How fast and just escape trout?

How fast and just escape trout?

In the process of salting of any fish, including trout, it is advisable to be guided by some rules:

  1. For cooking only fresh fish. In extreme cases, go frozen.
  2. More for salting is a sea trout. She has a more fat and brighter meat on color, besides much more elastic. The river trout is not so fat and more for dietary dishes.
  3. The pickling process involves the use of enamelled or plastic dishes. In no case cannot be used metallic.
  4. It should be strictly observed proportions, otherwise saline fish will not have an exquisite taste.

Option number 1: Classic

How to escape trout at home

For hacking, trout will need:

  • Fresh-1 kg trout;
  • Salt-3 tablespoons without a slide;
  • Sugar-1 tablespoon without a slide;
  • Black fragrant pepper-8-9 peas;
  • Bay sheet-2-3 leaves.

Slashing technology:

  1. Fish is seeded. From it is cut off their head, tail and fins, and also get rid of the internships. After that, the carcass is separated along the back on the 2 parts, after which the bones are getting rid.
  2. At the bottom of the pickle for the pickling, a small layer of seasoning is poured.
  3. The fillet of the shaped trout is stacked at the bottom of the dishes of the skin down, after which the fish meat is sprinkled with seasonings.
  4. The second half of the fillet was put on top of this half and sprinkled with prepared spices, as in the first case.
  5. Capacity is closed with a lid and placed in a cool place, for example, in a refrigerator.
  6. Through one day, the fillet pieces of the fish are removed from the brine and dried with a paper towel.

The sea trout prepared in this way is divided into arbitrary pieces. Slices are laid out on a plate. In conclusion, the fish can be irrigated with lemon juice.

Option number 2: Quick

For a quick slack, trout will be needed:

  • 1 kg of fresh trout;
  • 2 or 3 tablespoons of salt;
  • 6 or 8 pcs of black scented peppers;
  • 3 pieces of laurel sheets;
  • one tablespoon of vinegar;
  • 150 ml of sunflower or olive oil;
  • One bulb onion.

Sling technique:

  1. Fish is seeded, after which the skin is removed from it. It is necessary to do it very carefully so as not to damage meat.
  2. Fish meat is cut into arbitrary pieces and stacked in the cooked container.
  3. In another container is prepared brine for fill. This takes 0.5 liters of water and salt falls asleep. The composition is desirable to mix thoroughly.
  4. The same mixture poured fish placed in the container before. Fish is covered, and the load is placed on top. An ordinary room temperature is suitable for cooking. In such a state, the fish must be 2 hours.
  5. After the expiration of 2 hours, the brine merges, and the fish is filled with another brine. To do this, take a glass of water and stir in it a spoonful of vinegar. In this composition, the fish may be within 5 minutes.
  6. In conclusion, it is necessary to cut onion rings, add pepper, bay leaf and sunflower or olive oil. Fish pieces are gently mixed in this composition of the brine and left for 20 minutes. After this period, the trout is applied to the table.

Option number 3: Scandinavian

For the Scandinavian version of the shaking of trouts you need to prepare:

  • row trout;
  • 100-120 grams of dill;
  • 3 tablespoons of salt;
  • 3 tablespoons of sugar.

Cooking method:

  1. Trout is separated, washed well and dried. After that, it is separated by the ridge and get rid of all bones.
  2. Salt is mixed with sugar. This composition rolls the fillet pieces of fish.
  3. 1/3 Part of the harvested dill is folded on a plate.
  4. One part of the skin of the skin is placed on dill.
  5. On top of the fillet, another part of the dill is laid out, then the remainder of the fillet.
  6. Fish is covered and at home temperature is left for 8 hours.
  7. After that, the meat trout moves to the refrigerator for 48 hours.
  8. Before feeding to the table, excessive dill and sugar-salt mixture are removed. And in conclusion, the fish cuts on comfortable to feed slices.

Option number 4: with honey

To sleep trout with honey, such components will be required:

  • Trout meat separated from the skin - 1 kg;
  • one tablespoon of honey;
  • Three tablespoons of salts.

Technological process of preparation:

  1. Trout is processed, washed and dried with a paper towel. The skin is separated from meat.
  2. Honey and salt are mixed together.
  3. The mixture prepared in this way is applied on the fish fillet and rubs into meat.
  4. The fillet parts are twisted in the rolls and are placed in a container (glass jar).
  5. The text bank is covered with a lid and is installed in the refrigerator on one day.
  6. After a day, the rolls are turned over to the opposite direction and again put in the refrigerator for 24 hours.
  7. After this period expires, the fish is taken out and the operation with turning is repeated. Fish, for the third time put on a day in the refrigerator. Only through three days, the fish is ready for the presentation on the table, it is enough to wash off the brine and cut the fish into pieces.

Option number 5: with vodka

With vodka

To prepare a salty trout with vodka necessary:

  • Prepare 1 kg of fresh trout;
  • stock 2 tbsp. salt spoons;
  • dial 4 h. spoons of sugar;
  • Prepare 30 ml of vodka.

How to pickle trout with vodka:

  1. The fish is selected so that the two identical filleic parts are obtained. They are thoroughly washed and dried. In the fillets should not be bones.
  2. Mix salt and sugar.
  3. The trout fillet is enveloped in this mixture, it is placed in the container and filled with vodka.
  4. The dishes closes, and the fish is placed in a cold place for 12 hours. After this period, fish is ready to eat.

Option number 6: Soldering of breasts

Soldering bass

Trout - Fish is not cheap, so not everyone is able to afford similar pleasure. But buy the abdomen and sleep - it is to my pocket anyone. The abdomen prepared on this recipe will be an excellent appendage to beer, besides, they can be added to some salad.

To get such a product, you need:

  • purchase 400 g trout bare;
  • Prepare two tablespoons of salts;
  • prepare one tablespoon of sugar;
  • Buy fragrant pepper.

How to salute?

  1. The abdomen need to be thoroughly rinsed and soaked in water for half an hour.
  2. Water merges and the abdomen again is also thoroughly washed,
  3. Salt, sugar and pepper are connected together and the abdomen is enveloped in this dry mixture.
  4. All components fold into the glass container, 1 cup of water is added there, after which the abdomen are placed in the refrigerator for a couple of days.

Option №7: Treak steak salts

Soldering trout steaks

For such preparation, it will be necessary:

  • 2 trout steak;
  • 1 l of water (approximately);
  • 4 tbsp. spoons of salt;
  • 1 tbsp. spoon sugar;
  • 1 tbsp. spoon of vinegar;
  • Spices to taste.


  1. To begin with, the brine should be prepared. To do this, the pan is taken, water is poured into it, salt, sugar and spices are added and put on fire. Water is brought to a boil and the mixture is boiled for several minutes.
  2. Vinegar is added to the solution.
  3. After that, the fire turns off, the brine cools, after which it needs to be strain.
  4. The trout steaks are prepared, wash and dried, after that they are stacked in the container.
  5. The steaks are poured with brine, covered with a lid and put in the refrigerator for a couple of days.

For those who prefer a weakly salted product, through one day, fish meat can be eaten. When singing, it should be remembered that more than 4 days fish is not recommended, because the taste data is worse.

Soldering trout dry

Soldering trout dry

This requires the following ingredients:

  • Fresh rainbow trout - 1 kg;
  • 2 tbsp. spoons of salt;
  • 1 tbsp. spoon sugar;
  • coriander;
  • 5-6 mines of black scented pepper;
  • 2 laurels leaves;
  • gauze.

Slashing technology:

  1. From the trout, the head, tail and fins are cut.
  2. Remove inside.
  3. The carcass is rubbed with a mixture of salt, sugar and pepper, and the bay leaf is put inside.
  4. One spoon of salt is embanked on the segment of gauze and the trout is put on top.
  5. The carcass of the fish tightly turns into the gauze and shakeped with a paper towel.
  6. So that the fish is ready to use, it needs to hold three days.

In the process of dry salting, march is changing twice per day, and the fish carcass turns over with the other side.

Fast trout cooking recipes

Not everyone can wait for the product readiness for several days. For a similar category of people, there are quick recipes, calculated to the maximum one day. At the same time, the taste of trout is not lost, and singing methods have a number of advantages.

Daily salting

Daily salting

For the daily salmon, the trout needs the following components:

  • 1 kg of fresh sea trout;
  • 2 tbsp. spoons of salt;
  • 1 tablespoon of sugar;
  • lemon juice - 1 teaspoon;
  • Spices to taste.


  1. The fish is prepared, separately, washes and dried with a paper towel.
  2. The fish carcass are cut on acceptable slices and envelop them in a mixture of salt, sugar and spices.
  3. After that, lemon juice is added and fit into any suitable container.
  4. Fish should be under load over one day.

Trout readiness for 10 hours

Trout readiness for 10 hours

This is one of the rapid trout preparation options. For salting, you will need:

  • Fresh trout - 1 kg;
  • Salt stone - 3 h. spoons;
  • Sunflower oil - 100 ml.

Preparation option:

  1. Fish carcass prepares fillet. For this, the fish is divided into all the rules.
  2. Fillet is clean and dry well.
  3. Fish meat rolls into small pieces.
  4. After that, the slices are stacked into the container, salt is added to them and it all thoroughly mixed.
  5. Sunflower oil is poured into the container and everything is well mixed again.
  6. The fish is placed in a cold place for 10 hours (it is possible to refrigerator).
  7. After 10 hours, fish is ready to use.

Regardless of the selected recipe, special attention should be paid to the trout on the table. As a rule, it is served with a piece of lemon and pour from above the greens. Along with such, simple feeding methods, there are both the most complex and interesting options.

Alternatively, from pieces of trout you can form roses by the following technology. For this, fish should be cut into thin but long sicks. From the first slice you need to form a bud. After that, a slice behind a slice is formed by a rose. In the process of laying pieces of the edge, they are slightly rejected, in the process of which the detachable rose petals are formed. At the end of the flower formation, the edges should be fastened with toothpick. Forming on one dish 5-6 roses, it turns out a dish of high cooking, if you add green leaves to it, in the form of lettuce.

Trout Very Single - Photo Step 1

Distributed trout, cut your head. Carefully promotion and expelled.

Trout Very-Power - Photo Step 2

Then we separate the fish into two large fillets. Choose the remaining bones from them.

Trout Very-Power - Photo Step 3

In a small dish, we mix salt and sugar. If you decide to add pepper, add it now. You can also add a crushed bay leaf.

Trout Very Sweet - Photo Step 4

Skump fille with lemon juice, sprinkle with a mixture of salt and sugar from all sides.

Trout Very Sweet - Photo Step 5

Lay out the fish in the tray or enameled dishes. For convenience, we cut into large pieces. Cover a flat lid or a plate, put the cargo on top. For several hours we will leave the fish at room temperature, juice is formed in the bowl. And then send fish in a bowl with a load in the refrigerator of a clock by 12.

Trout Very-Power - Photo Step 6

Fish is ready. Cut thin slices and feed to the table. Remaining salted fish are removed from the brine, you can send it to storage in the freezing chamber.

Average rating: 3.4, total votes: 18

Trout weakly salns

Good afternoon, dear readers! Many people love to eat fish, and especially weakly salting products.

The weakly salted trout is a beautiful snack for home dinner or festive table.

And to salt the fish can be independently at home. It does not take much time, and the result is simply awesome.

And then you can cook sandwiches and a variety of dishes that will decorate any table.

For the singing, it is best to take a fresh carcass that has not been frost. But being frosthed too, it will only work out, only the meat is a bit dry. Let's cook together!


The caloric content of the trout is weakly saline averages about 186 kcal per 100 grams. Product

Trout Washed at home

This fish is used to prepare sushi, rolls or sandwiches. She also looks good as cutting for a solemn event.

You will need:

  • 1 kg - trout
  • A teaspoon of sugar
  • 2 tablespoons - salts
  • Pepper Polka Dot I. Bay leaf - optional

How to cook:

one. First, it takes a carcass to wash and extract the inside. After that, it is thoroughly washed again. Remove the head. During this procedure, the knife is kept at an angle, in which case the loss of meat will be minimal.

2. Carcass put a tail from themselves. Cut it along the spine, trying not to damage him. Work is better sharp knife. The abdominal film and ribs are removed. If the major pieces of meat are randomly cut, then you should not worry. From such trimming, you can cook soup.

3. Then the fillets are put into the appropriate capacity. Prepare a mixture of salt and sugar. Fish sprinkle. Cover the tank with the film and put on a day in a cold place.

four. If there is a desire, the bay leaf, dill and pepper are added. A day later, the fish will be fully ready for use.

Bon Appetit!

How deliciously picking trout with sugar and vodka

This recipe is very unusual. But also many favorite. Thanks to Vodka, the meat trout becomes dense and not falling apart.

You will need:

  • 1 kilogram - trout
  • 2 tablespoons - salts
  • Tablespoon - sugar
  • 30 milliliters - vodka

How to cook:

one. At first, the fish is separated, removed to the maximum of the bone. Remove the skirt. The meat is washed, dry with paper towels. Enclosed fish into a suitable container.

2. Salt and sugar mix. Each piece sprinkle with this mixture on both sides. After that, it is watered with vodka. Capacity. Slightly shake.

3. Place a day in a cold place. For cooking alcohol is not suitable. Use exclusively purchased vodka. The next day it can already be served on the table. It is not required to rinse it. Scoop only with paper towels moisture.

Bon Appetit!

Video Recipe: Low-Pendant Trout With Vodka

Quick Slash Recipe - Slices in Russe

How to sleep trout pieces in brine

Thanks to the spices, the weakly salted trout acquire a special highlight. This recipe is checked by the hosts for years. There is a delicacy already a day later.

You will need:

  • 1 kilogram - Fish
  • 5 peppers - black peppers
  • 5 Buds - Carnations
  • 2 tablespoons - sugar
  • 2 tablespoons - salts
  • 1 liter - water
  • 2 laurel leafs

How to cook:

one. Carbus cut by pieces. Make marinade. 1 liter of water is poured into the container, spices are sent to it, sugar and salt, mixed, bring liquid to boiling. All stirred again.

2. It is important that the ingredients are completely dissolved. Remove the liquid from the fire and get cold.

3. Pieces are poured by marinade in a suitable container. They are covered with a food film, marinate a day. You can store the dish in a cold place 3-5 days.

Bon Appetit!

With lemon

Low-salted trout with lemon

Lemon is very well combined with any fish. If in the process of cooking fish slightly bother, then you should not worry. This is a conventional acid reaction.

You will need:

  • 400 grams - trout
  • Tablespoon - salt
  • Half juice - Lemon.
  • A teaspoon of sugar

How to cook:

one. From the steaks of the fish remove the skin, remove the bone, take out, if there are, small bones.

2. After that, stir salt and sugar. Add juice of half lemon. Allowed to add lemon zest.

3. All pieces are loose in the mixture. Leave per day in a cold place. Despite the fact that the fish will lose a little color, it does not affect the taste characteristics.

four. When arranging solid pieces, when cutting fish inside, it turns out beautiful. But on top of her cooked effect.

Bon Appetit!

Video recipe: two ways - trout in brine and lemon

Low-salted trout with dill and orange

This dispens recipe is a bit exotic. But he will definitely like everyone who will try the fish. Typically prepare a weakly salt trout with dill and orange to the holiday.

You will need:

  • 500 grams - ready-made fillet
  • Tablespoon - sugar
  • One orange
  • 2 tablespoons - salts
  • 1 teaspoon - Ground black pepper
  • Bunch of dill

How to cook:

one. First you need to mix salt with sugar and pepper. Dill smallly cut. Orange cut circles, prepare fish. With fillet you do not need to remove the skirt.

2. Put the container of the foil, placed pieces with a skin down, sprinkle with salt and pepper, put orange and dill.

3. From above placed a piece that from the inside need to grasp the mixture, and applied to this surface down. Oranges are placed on the fish also from above.

four. Everyone is covered with the film, placed on a day in a cold place. During this time, she wakes well. The product is fully ready for use.

Bon Appetit!

Delicious low-voltage fish with butter

Low-headed trout with bow and oil

This is a very simple way to salting fish. It is perfect for the daily menu.

You will need:

  • 1 kilogram - trout
  • Ground pepper, salt - to taste
  • 2 Lukovitsy
  • 150 grams - sunflower oil

How to cook:

one. Trout cut into pieces. If desired, you can remove the skin. Each piece is richly solid. Leave to spray half an hour.

2. Next, the fish is washed, sent to the container. Put ingredients with layers - fish, onions, spices. Products are poured with sunflower oil. Top plays a plate, pressed the oppression.

3. Per hour is left at room temperature. An hour later, it can eat, but it is better to hold the night in a cold place. After that, the product can be submitted to the table.

Bon Appetit!

Trout Very-salted with a vinegar of a quick salting

The recipe is very simple and rapid. Ingredients will be actually in every refrigerator.

You will need:

  • 1 kilogram - trout
  • 5 peasors - pepper
  • Tablespoon - vinegar
  • 3 laurels
  • 3 tablespoons - salts
  • 0.25 glasses - vegetable oil
  • 1 head - on Luka.

How to cook:

one. Carcass are separated, separated by the skin. Fillet cut into small slices. Laid out in the container. In another container prepare brines. 0.5 liters of water poured. Add salt, stirred. Prepared pieces are poured by brine.

2. Put for 2 hours under load. It is not required to install fish into the refrigerator, it is left at room temperature. The brine is frozen, and the fish is poured with another marinade.

3. It requires 200 milliliters of water and a spoon of vinegar. In this marinade, it is necessary to hold 5 minutes. Onions cut rings, add pepper, bay leaf, vegetable oil, lay out fish fillet, and all mix. Leave for 20 minutes and then served on the table.

Bon Appetit!

Original taste gives fish brandy

Malosol trout with brandy

Cognac gives a fish light pleasant mustard. Snack will surprise households and guests.

You will need:

  • 500 grams - trout fillets
  • 3 tablespoons - salts
  • 30 milliliters - brandy
  • 2 tablespoons - sugar
  • Dill - to taste

How to cook:

one. At the beginning of the trout you need to rinse and dry. In a separate container, salt, sugar and fine-roll dill are mixed.

2. This mixture is lubricated with fillet, put into the container and watered with cognac. Soldering occurs within 2 days.

Bon Appetit!

Trout in honey-mustard marinade

The recipe is suitable for those who do not like to wait for a long sip of fish. It is simple, and the dish is very tasty.

You will need:

  • 1 kilogram - trout
  • 2 tablespoons - honey
  • 2 teaspoons - Mustard
  • 3 tablespoons - salts
  • Pepper and bay leaf - at will

How to cook:

one. Carcass need to be released from all fins and indoors, rinse. The remaining bunches of blood are carefully cleaned. While the fish is dry, mix mustard, salt and desired spices.

2. The resulting marinade is evenly applied to the inner parts of the fish and put into the container with the lid. Salt Delicates 1 day.

Bon Appetit!

Video Recipe: Trout Verycreen with Dill

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How to choose and prepare trout for salting

Trout, as a rule, a little less than salmon and humpbacks. Its meat is less fat, than at the Atlantic salmon, but at the same time it is considered more gentle.

To choose high-quality fresh fish for the ambassador, pay attention to the transparency of its eyes, the bright color of the gills and the elasticity of meat. If in free access there is only frozen trout, buy fish with a thin and uniform icy crust. Carcass should not have any smell.

Split fish only in the refrigerator. From sudden temperature drops, it can become loose and dry.

Select carcass before cooking. To do this, clean from scales and pay, remove your head and fin. From two sides, swipe along the ridge along the ridge and cut the fillet.

How to partition trout for salting: Cut the fillet
Frames: @Vidanov Chef / YouTube

Separate the fiber bones and fatty abdomen. Then get a large bone with tweezers along the ridge.

How to section trout for salting: Separate the grained bones and fatty abdomen.
Frames: @Vidanov Chef / YouTube

Do not throw away the bones and the head of the fish. Of these, the welded broth is obtained for soup or fuel.

Important! Do not use Iodized salt to prepare, it will give a nasty flavor. For the same reason, do not solit the trout in the metal dishes.

How to pickle trout by classic recipe

How to pickle trout by classic recipe at home
Photo: Andreyst / Depositphotos

For Soldering Trout, you will need only three products.


  • 2 tbsp. spoons of salt without a slide;
  • 1 tbsp. spoon sugar;
  • 1 kg of trout fillets.


Mix salt with sugar. Sutitate the mixture of a piece of fish from all sides. Place the trout by the skin down into the container and cover the lid. Remove into a cool place for 12-36 hours depending on how much salty fish you want to get. Drop the juice that is stacked.

How to salute trout with dill

How to shed trout with dill at home
Photo: nblxer / depositphotos

Thin fragrance of fresh greenery will emphasize the taste of fish.


  • 200 g trout fillets;
  • 1 bunch of dill;
  • 150 g of sea salt;
  • 150 g of powdered sugar.


Remove the skin from a piece of trout. Dill shallowly cut, mix with salt and powdered sugar.

Half the mixture to pour on the baking sheet, lay out the fish on top and pour the remaining salt with dill. Cover the trout by food film, put on top of another baking sheet or a board and give all the cargo. Remove the fish in the fridge for 8 hours.

Finished trout wipe with a clean damp rag from extra salt.

Prepare for the holiday 🥂

How to spray trout with brandy in 30 minutes

How to salute trout with brandy in 30 minutes at home
Photo: rus7 / Depositphotos

Thanks to the addition of oil, a low-headed spicy fish for this recipe becomes very similar to the salmon.


  • 500 ml of water;
  • 3 tbsp. spoons of salt without a slide;
  • 1 tbsp. spoon sugar;
  • 2 laurel sheets;
  • 10 pepper peas;
  • ½ h. Coriander seed spoons;
  • 500 g trout fillets;
  • 1 tbsp. spoon brandy;
  • 1-2 art. Spoons of vegetable oil.


Add salt, sugar and spices in the water, put on fire, bring to a boil and boil 1 minute. Ready brine completely cool.

Clean the fillet from the skin and divide on the same slices with a thickness of 5-7 mm. To make the fish easier, you can put it for 20-30 minutes in the freezer.

Then put pieces into a ceramic or glass container. Add brandy to the brine, pour the fish with a mixture and leave it for 10-15 minutes.

Finished trout get out of the marinade, blot with a paper towel, put on a dish and lubricate vegetable oil. Such a fish can be stored in a refrigerator for 2-3 days.

How to salute trout with apple juice

How to sore trout with apple juice at home
Photo: Mariakovaleva / Shutterstock

Lime helps fish to fluff faster, and apple juice gives her a pleasant sweetness and softens the tart taste of the citrus.


  • 3 lime;
  • 60 ml of apple juice;
  • 110 g of sugar powder;
  • 150 g of large salt;
  • 225 g trout fillets.


From two limes, remove the zest, squeeze juice from fruit. The remaining lime cut into thin slices. Mix the juice and grade of lime with apple juice, powder and salt.

Place the fish in the container and dear marinade, lay the citrus slices from above. Cover the trout by food film, give the cargo and remove the refrigerator for 4 hours.

Fish, rinse with cold water and dry with a paper towel.

How to spray trout in Thai style

Tolding trout in Thai style at home
Photo: Mironov vladimir / shutterstock

Unusual, slightly acute fish in marinade from soy sauce and lemongrass for amateurs of Asian cuisine.


  • 300 ml of soy sauce;
  • 3 tbsp. spoons of brown sugar;
  • 200 ml of water;
  • 4 lime;
  • 4 sheets of the Kafrine Lyme;
  • 2 Stem Lemongrass;
  • 2 large chili peppers;
  • 2 cloves of garlic;
  • 1 piece of ginger 4 cm long;
  • 1 bundle of kinse;
  • 1 200 g trout fillets.


Mix soy sauce, sugar and water. From Lymes a shallow grave, remove the zest, squeeze the juice, add everything to the brine. Cut the leaves of Lyme and the light part of Lemongrass. From pepper remove seeds and turn. Clean and grind garlic and ginger. Put the greens.

With the help of a kitchen combine or in a mortar, turn into a homogeneous pasta leaves of Lyme, Lemongrass, Pepper, Garlic, Ginger and Kinza. Add the mixture to the brine and mix.

Put the trout in the container, pour the marinade, cover with a lid and remove to the fridge for 48 hours. During this time, turn the fish once.

Drain the marinade with the finished trout and keep it in a clean container not more than 3 days.

How to salute trout with lemon and lime

Soldering trout with lemon and lime at home
Photo: valentyn_volkov / Depositphotos

Gentle fish with a refreshing citrus aroma for this recipe is perfect for sandwiches and other cold snacks.


  • 2 lemon;
  • 1 lime;
  • 250 g of large salts;
  • 250 g of sugar;
  • 600 g trout fillets.


From lemons and lime with a shallow grain, remove the zest. Mix it with salt and sugar.

Half the mixture on a large dish, put the fish on top and cover the remnants. Tighten the dishes of the food film and remove in the refrigerator for 12-16 hours.

Clean the finished trout from salt and sugar, rinse under the jet of cold water and dry.

How to salute trout in brine

How to salute trout in brine at home
Photo: CreativeFamily / Depositphotos

Vegetables and dill make fish especially spicy and fragrant.


  • 1 bulb;
  • 2 cloves of garlic;
  • 2 inflorescence of dill;
  • 4 tbsp. spoons of sea salt;
  • 2 tbsp. Sugar spoons;
  • 10-12 pepper peppers;
  • 2 laurel sheets;
  • 1 carnation;
  • Black ground pepper - to taste;
  • 1 l of water;
  • 1 kg of trout fillets.


Clean vegetables. Onions Cut the half rings, garlic is laughing.

In a saucepan, connect vegetables, dill, salt, sugar and spices. Fill the mixture with boiling water, mix and completely cool.

Trout Cut on 6-8 large pieces, lower the fish into the cold brine, give a clean plate and remove in the refrigerator for 24 hours.

How to salute trout with parsley

How to salute trout with parsley at home
Photo: Ann_1101.mail.ru / Depositphotos

Strong alcohol helps to make even frostable fish when salting is denser, and greens and spices give her a pleasant slim fragrance.


  • ¼ lemon;
  • ¼ orange;
  • 3-4 parsley twigs;
  • 5 tbsp. spoons of salt;
  • 3 tbsp. Sugar spoons;
  • 1 200 g trout fille;
  • Ground black pepper - to taste;
  • Carnation - to taste;
  • 50 ml of vodka.


From lemon and orange, squeeze juice, mix. Petrushka shallow shock. Mix salt with sugar.

Trout to put the skin down into the container, sprinkle with salt and sugar, greens, pepper and carnation. Pour the fish with citrus juice and vodka, cover with a lid and remove into a cool place for 8-10 hours.

With the finished trout, remove the surplus of salt and sugar, blot fillets with a paper towel.

How to make grams of trout with cranberries

How to make grams of trout with cranberries
Photo: marinakhlybova / Depositphotos

Graralaks is a traditional Scandinavian cold snack that has become very fashionable in recent years. Try to cook it with cranberries and Gin on this recipe.


  • 1 lemon;
  • 1 bunch of dill;
  • 75 g of dried cranberries;
  • 100 g of large salts;
  • 75 g of brown sugar;
  • 1 kg of trout fillets;
  • 50 ml of gin;
  • 50 ml of cranberry juice.


Remove the zest from the lemon with a shallow grain. Dill and cranberry grind. Mix salt with sugar.

Put fish with leather down on the grille, under it, lent the baking sheet or a wide plate for flowing juice. Sprinkle trout with salt and sugar, cranberries, dill and lemon zest, pour the gin and cranberry juice. Cover the film and remove in the refrigerator for 24 hours, then rinse with cold water quickly and dry.

How to store salted trout

Salt fish refers to the category of perishable products. Hold it in the refrigerator is recommended no more than 5 days. So that the finished trout remains fresh as long as possible, do not keep it in the marinade - especially if there are vegetables and fruits in its composition. Discussion a piece of fish, cut the skin from it and put in a sealed glass container, plastic or ceramics.

A spoiled trout can be found in a whitewasted lipomet, an unpleasant smell and loose structure. If you have the slightest suspicions that the fish is stupid, it is better to throw it away.

If you do not eat all the trout in a couple of days - freeze. To do this, blunt fish with a paper towel, so that it does not form an ice crust formed, wrap in a few layers of the food film or put into a tight package with a buckle and remove into the freezer. In this form, trout can be stored up to 6 months.

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