How to salute trout at home - Lifehaker

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: / 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.

Quickly and deliciously picking trout at home is completely simple. To do this, you will need sea or river, freshly frozen, raw or chilled fish. The main thing is that it is high quality! Such a dish can be served as an independent, or use it in salads, sandwiches, for tartlets and decorations. It will accurately decorate your festive table and will pleasantly surprise guests! Try yourself!

How fast and tasty voice the trout at home

How to salute trout at home with salt and sugar

Trout with salt and sugar is a truly royal delicacy that is easy to cook at home. In the classic version, it is necessary to use a salt of large grinding and sugar. After all, the taste of dishes depends on culinary sublicties. Excellent trout will decorate any festive table! Guests will be delighted!

Portions: 6-8

Cooking time: 48 hours

Calories: 186. kkal

Proteins: 20.6 г

Fats: 10.1 г

Carbohydrates: 0 г

  • Fish need to rinse in cold water, then clean the inside and cut off her head. Now a knife from the tail, to divide the fish into 2 parts to get rid of the spine, ribs and other small bones. After that, we should have two pieces of fillets that can be divided into another 2 parts to prepare it more convenient.

  • Prepare a mixture for the pickling. To do this, take a deep tank and mix sugar and salt in it. It is necessary that the ratio is 2: 1.

  • We take a piece of trout and rub it with a cooked mixture. So we do with all parts.

  • Now we need paper for baking. We sprinkle it with a mixture of salt and sugar, and put one piece of trout scales on it. Then put another one on this piece, now scales up. We turn the paper envelope. We shift into the container and remove into the refrigerator for 2 days.

  • We take out, remove the extra layer of salt from the fish and cut the fillet into several strips.

Bon Appetit!

Fast and tasty salted trout recipe with dill

Trout with dill is a great recipe for a delicious homemade dish. Several simple steps will make it prepare an appetizing fish. It will become not only a useful dinner, but also a real delicacy for the festive feast. Such a dish must prepare every mistress!

Portions: 6-8

Cooking time: 24 hours


  • Trout (fillet) -1 kg.
  • Salt (sea) - 250 gr.
  • Sugar - 125 gr.
  • Dill - 100 gr.

Cooking process:

  1. Trout must be prepared. To do this, we rinse it, cut off a sharp knife head, cut the belly and take out the insides. Delim Trout for two halves, get bones from it.
  2. Dill rinsed and finely crumbling knife.
  3. Now we take a deep container and connect salt and sugar in it.
  4. Add dill to them. Mix.
  5. Now we need a shape for salting. I am laying out paper for baking. I fall asleep half the salt mixture and roll over it on the surface. Then lay the trout, skin down. And the top fall asleep the remaining mixture. Close paper.
  6. We put the form in the refrigerator for a day.
  7. Give and cut fillet.

Bon Appetit!

Soldering trout with vodka at home

Trout with vodka at home is a Scandinavian singing method. This recipe is checked by experience, the fish with him is obtained high-quality, with excellent taste and not entirely falls apart. Cooking such a dish is a real pleasure, and it is more pleasant to be more pleasant!

Portions: 6

Cooking time: 12 hours


  • Trout - 0.5 kg.
  • Salt - 2 tbsp. l.
  • Sugar - 1.5 tbsp. L.
  • Olive oil - 1 tsp.
  • Vodka - 50 ml.
  • Pepper, greens - to taste

Cooking process:

  1. Trout Prepail: Remove the spine and other bones, clean the belly, we cut into 2 halves and promotion fish.
  2. Next, we will make a mixture for the pickling. We mix salt, sugar, as well as your favorite spices and greens as desired.
  3. Now every row is wiped with olive oil.
  4. In a mold for the pickling ½ part of the vodka. Put the fillet with skin down. We pour the remaining part of the vodka.
  5. I turn around the form of a food film so that the air does not flow to the fish, you can cover a loose towel. And put in cold for 12 hours.

Bon Appetit!

How to salute trout with brandy and lemon?

Trout with brandy is an excellent alternative to salts based on vodka. This method gives the dish special taste and aroma. Fish is very gentle and moderately salty. This dish will accurately delight your household and will pleasantly surprise guests!

Portions: 6

Cooking time: 24 hours


  • Trout (fillet) - 400 gr.
  • Lemon - ½ PC.
  • Sugar - 1 tbsp. l.
  • Salt - 1 tbsp. l.
  • Cognac - 30 ml.
  • Dill - 3 twigs

Cooking process:

  1. Prepared trout fillets, purified from bones and internally, you need to wash and give it to dry.
  2. We shift it into the container for the solment (deep bowl or pan).
  3. Squeeze the juice from the halves of lemon.
  4. Pour fillet with lemon juice, and then cognac.
  5. Dill rinsed and chop finely.
  6. We mix sugar with salt. And fall asleep this mixture.
  7. I fall asleep on top of dill.
  8. We close all the food film.
  9. We put fillet into the fridge for a day.

Bon Appetit!

Fast and delicious trout salting recipe with lemon

Trout with lemon is a fast and very simple way of salting. Fish prepared at home, it turns out much more useful, and sometimes even tastier purchased! Try it yourself, you will definitely want to repeat!

Portions: 6-8

Cooking time: 24 hours


  • Trout - 1 pc.
  • Lemon - 0.5 pcs.
  • Olive oil - 1 tbsp. l.
  • Salt - 1 tbsp. l.
  • Sugar - 0.5 Art. l.
  • Parsley - 1 beam
  • Pepper - to taste

Cooking process:

  1. Clean the trout, cut off the head, tail, remove the scales and bones. Purchased fish.
  2. Now take the food film and lay it into two layers.
  3. Put the trout on the film and wipe the fish inside and outside with ground pepper.
  4. Now squeeze juice from lemon
  5. Mix it with olive oil.
  6. Lubricate the resulting mixture of trout.
  7. At the end, we rub the fish with salt and sugar.
  8. Put the fish with a food film so that the air does not arrive.
  9. We put in cold for 24 hours.

Bon Appetit!

How to solit trout with vegetable oil

Trout with vegetable oil is a recipe for a tender and juicy fish, which is easy to prepare at home. The main thing is to take care to trout to be high-quality! Such a dish will become an excellent basis for festive salads, sandwiches and tartlets! Surprise your guests! They will be crazy!

Portions: 12

Cooking time: 12 hours


  • Trout - 1 kg.
  • Salt - 2 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Vegetable oil

Cooking process:

  1. Trul's carcass must be cleaned from bones, skin, heads and fins.
  2. Rinse and dry fish.
  3. Now you should chop the trout for several slices.
  4. Salt and sugar mix.
  5. Trout will lay out in a plastic container layers. Each layer needs to wipe salt and sugar, pour oil.
  6. We close the container, put it into a plastic bag and put it in the cold for 12 hours.

Bon Appetit!

Salted trout with honey to a festive table

Trout with honey is a recipe for an exquisite marine delicacy. Fish fillet is obtained truly appetizing and very juicy, and honey attaches special spicy notes. Prepare such a dish - the dream of any mistress! Lunch or dinner with him will enjoy any more restaurants!

Portions: 12

Cooking time: 6 hours


  • Trout - 1 kg.
  • Salt - 2 tbsp. l.
  • Honey - 1 tbsp. l.

Cooking process:

  1. Prepare products. Trout need to be cleaned, remove the vertebrae, bones, cut off the head and fins. Cut the fish into 2 parts.
  2. Salt and honey mix.
  3. Lubricate the trout on both sides of the cooked mixture.
  4. Watch the trout to gauze so that the air does not approach it. We put in the cold for 6 hours.

Bon Appetit!

Simple and delicious trout salting recipe with orange

Trout with an orange is the best recipe for fishing salting, which just cook at home. Fish will be very tasty, tender and soft, with pleasant citrus notes. Such a dish will give your native unforgettable dinner!

Portions: 12

Cooking time: 24 hours


  • Trout - 1 kg.
  • Salt - 90 gr.
  • Sugar - 30 grams.
  • Orange - ½ PC.

Cooking process:

  1. We prepare trout fillets. To do this, remove bones from fish, cut off your head and fins, clean.
  2. Squeeze orange juice.
  3. We launch with juice fillet on both sides.
  4. We mix the sugar and salt.
  5. We rub the resulting fish with a mixture.
  6. Wrap a food film fillets and leave it in the refrigerator for 24 hours.

Bon Appetit!

How to delicately saline trout at home

Delicious red fish - welcome guest on any table on the festive occasion and without. Useful properties make it in demand not only as a delicacy, but also as a source of essential substances for the body. To have fish at hand, resort to saline. It is easy to implement at home, observing the recommendations: how to solit trout.


Salt trout at home is recommended by various methods:

  • Popular classic.
  • Accelerated tolerance.
  • For those who love gentle.
  • Polyfish.
  • After freezing.
  • In Kamchatsky.
  • Spicy.
  • Salted caviar.

The choice of techniques may depend on plans: how much to shed trout. There are methods requiring certain time, there are express options.

Popular Classic

How to delicately saline trout at home

To prepare correctly, it is worth familiar with the recipe. Step-by-step classics such:

  • Sevement of a carcass on the fillet parts:
  • Trout is thoroughly washed.
  • Flash parts, head, tail.
  • Fish is freed from scales.
  • Removes part under the peritoneum.
  • The incision is done in half, the bones of the spine and Ryube are taken out.

2. Mixing salting components: 2 tbsp. Sugar spoons with salt from the calculation of 1 kg of trout.

3. Singing:

  • Excess moisture with fillets are removed.
  • The bottom of the container is covered by a mixture of salting components, to which one fillet side of the skin is laid down.
  • From above, pepper pepper, bay leaf. For 1 kg of raw materials - 6 peas, 2 sheets.
  • Next is located to the top of the second fila, sprinkled from all sides the mixture for salting

4. Capacity with trout is covered, a hole is installed for a couple of hours to shed in the juice.

5. After 120 minutes, the cargo is cleaned, the trout closes hermetically, sent to the refrigerator for 48 hours.

6. At the end of this period, the fish must be obtained, to drain the resulting brine from it, remove the surplus of the salting components, wipe the fillet, and everything is ready.

Tip: It is better to choose containers from plastic or enamel. Pure metal will not suit, the metal can spoil the taste of the fish.

Accelerated understanding

How to delicately saline trout at home

The basic components of such an accelerated salting are very similar to the classic method, there are some differences that allow them to solit faster. Fast arrangements of trout are offered in 2 versions

Gentle weakly milled option

Malosol trout also has two common preparation options that are carried out quickly:

  • Solo with the addition of vodka. The portion of the rainbow trout fillet slices are covered with a mixture of salt with dill and sugar sand (to taste), poured with vodka in small quantities. Capacity is closed, the load is installed by 60-120 minutes. Then the neut is cleaned, the fish goes into the fridge. Six hours later, a delicacy will be ready for gourmet and not only for them.
  • Lemon trout. Large pieces of trout are stacked into a plastic container, thinly chopped slices of half lemon are put on top of it. Salt, pepper, main thing, do not overdo it. Everything is mixed, covered with a lid and removes the fridge for the night.

Poly fish

There are varieties of preparing brine fish. But one of the best is trout in a brine with brandy. To do this, the salt solution is made in brandy (for 250 g of fish - 1 tbsp. Spoon brandy + 1.5 h. Salt spoons). Incommunicative fish is rubbed with a coriander with sugar (0.5 h. Spoons + spice chopping) and put on the brine on three days. To shed, it should be periodically turned over for uniform impregnation. Only at the end of the process takes place removal of fish skin and bones.

After freezing

How to delicately saline trout at home

Sold fish some home cooks prefer not only fresh. If it is pre-frozen, then after suping meat it will be more gentle. The main thing is that it does not try to freeze twice. Brown spots on the product - a sign of re-freezing, and this is generally unacceptable. The defrost process should occur in stages: at the bottom of the refrigerator, later - on the kitchen table, without a sharp exposure to water or microwave. Only after that it is worth caring the selected method.

In Kamchatsky

The method of people living in Kamchatka is distinguished by a solid approach to the preparation of salt fish products and requires greater temporary exposure. Another nuance is that the scales in this version are not believed, since the salted trout is easily separated from the skins. Portioning filleic slices or halves are rubbed with a sugar-salt mixture with seasonings (1 kg of raw materials - 3 tbsp. Spoons of salt + 1 tbsp. Spoons of sugar sand, 2 leaf of laurels and an incomplete teaspoon of ground lemon pepper). Fish is placed to salt into the container, maximum three rows so that the pulp touched the flesh and put it in the refrigerator. After 24 hours, the pieces turn over so that the top was downstairs and vice versa. On the third day, the trout gets, washed with cold-cooked water, removed moisture and placed two days in the freezer to finally make sure to use the product without parasites.


River fish successfully prepare a spicy ambulance method. For this, Solim Trout is entirely sequentially so:

  • Prepared fish cut off longitudinally on the back and from the belly to the tail.
  • Make splashing. Carnation, different types of pepper slightly grind, add the ginger root sliced ​​with plates, breakdown by pieces of a bay leaf. All this is thoroughly mixed with sugar and salt (1 tbsp. Spoon: 5.5 tbsp. Spoons on 7 carcasters).
  • Each carcass from all sides to lift the mixture and fall asleep it into the cuts.
  • Fold on the bottom of the deep tank, placing a carcass one over the other.
  • Cover the tank with a plate and put under the press for the day.
  • At night - in the refrigerator.
  • The next day's dinner is worth trying. It all depends on the power of the cooling and the size of the carcasses.

Ichor Product

How to delicately saline trout at home

Caviar trout is a delicious dish, which is easy to prepare the future. Solither the caviar of the trout house is not difficult if there are high-quality ingredients. Salt both frozen and fresh. The first must first defrost. For this there are defined rules. According to them, they defrost ½ days, keeping in the refrigerator, and after finally at room atmosphere. Choosing a recipe to shed red caviar, it is worth paying attention to the most accelerated and affordable:

  • Ikra is freed from the film with the help of a whisk or a meadow-shaped mixer nozzle on weak turns and placed on the bottom of the sieve. Then washed with water of cold temperature.
  • After that, it is gently stirred in sugar-sugar tanks (25 g) and salt (50 g), leaving for impregnation for ten minutes.
  • With the help of gauze, the resulting brine is compressed.
  • Caviar folded through small glass jars with hermetic lids. After placing on the shelf of the refrigerator, after four hours, you can enjoy a low-headed delicacy.
Tip: For salting, sea types of trouts, having a reddish hue meat, as they are fatss. If you need a trout of a smaller calorieness, the fish that lives in rivers is taken. She is usually white meat or cream shade. It is better to take a naval or stone-haired salt.

Trout tasty not only in salt form, however it is so more pleasant to eat it and easier to save. Knowing how at home to salt trout, it is difficult to deny yourself the pleasure to prepare this delicacy for yourself, your loved ones and guests.

How to pickle trout at home along simple and understandable recipes?

How to pickle trout at home along simple and understandable recipes?

There is no one dozen ways to catch the trout at home and the best of them must be tested in practice. Each option is interesting in its own way and gives an excellent taste that will be satisfied with all the fishers of the fish.

How to salute trout?

Before soring the trout, it is important not only to decide on the choice of the intriguing recipe itself, but also to know how to prepare fish right, fulfill all the recommendations without negative nuances and figure out how to store a snack.

  1. You can plant a whole fish, pre-gogging a carcass, cleaned from scales and removing the gills. You can cut off your head, tail and fins.
  2. Before sprinkling the trout by pieces, the fish will not only worry and clean, but also separate it on the fillet, cutting off the pulp from the ridge bone and cleaned it from the remaining smaller bones with tweezers.
  3. The taste of the fish will depend on the selected recipe and composition of the cam mix, in which only salt can be added or additionally added sugar, lemon juice, ground pepper, all kinds of seasonings, spices and additives in the form of garlic, onions, greenery.
  4. The trout is arranged in brine or by applying a dry embarland mixture.

How to solit trout at home fast and tasty?

how to salt trout home fast and tasty

To simply, quickly chanting trout at home, the classic recipe is implemented in relation to the entire fillers. If the steaks are available, the halter time must be increased to 2-3 days. You can add dried greenery from salt and sugar, or sprinkle a little lemon juice. For those who do not like sweet notes in unsweetened snacks, you can reduce the portion of sugar twice.


  • Trout - 0.5 kg;
  • Salt - 1 tbsp. a spoon;
  • Sugar - 1 tbsp. a spoon.


  1. To salt the trout of the house with salt and sugar, mix the components of the dry mix in equal proportions or taking on 1 part of the sugar 2 parts of the salt.
  2. Fish is prepared so that it is as a result of a clean fillet on the skin.
  3. They rub pieces from two sides with a dry embarland mixture and laid into glass or enameled dishes.
  4. Leave fish in the refrigerator for a day.

How to pickle trout whole?

how to salute trout

Fish connoisseurs argue that trout salt is fully obtained by a more juicy and saturated to taste. However, for such an ambulance, it is recommended to use carcasses weighing up to 1 kg. The individuals are larger preferably cut along in half or across the steaks, if there is no time or desire to mess with a trigger of trout on the fillet.


  • Trout - 1 pc.;
  • Salt - 2 tbsp. spoons;
  • Sugar - 1 tbsp. a spoon;
  • Hammer in the mixture - to taste.


  1. Whole fish will crack, removing the inside, and clean from scales.
  2. Cut the gills or cut an additional head, tail and fins.
  3. Mix in a bowl of salt, sugar, ground pepper mixture and are well riveted with a soft mass of fiszy outside and from the inside.
  4. Leave a trout carcass in a container or a dense hermetic package.
  5. After 2-3 days, you can shoot the first sample.

How to salute trout by dry way?

how to salute trout by dry way

It turns out especially tasty if the trout is obtained by a dry way, taking into account the proportions presented below. The specified number of components for the cam mixture is enough for salting of fishery weighing up to 2 kg, which is necessary before using it, to be separated to obtain pure fillets.


  • Trout - 1 pc.;
  • Salt - 2 tbsp. spoons;
  • Sugar - 1.5 tbsp. a spoon;
  • Black pepper peas - 15 pcs.


  1. Before sleeping trout at home, prepared properly fish.
  2. Combine salt, sugar, sprinkle with a mixture of fish fillet.
  3. Pepper peas are crushed to a major or medium crumb, scatter over the fish.
  4. Capacities are covered with a lid or tighten with a film and removed for 24 hours. On the shelf of the refrigerator.

How to pickle trout in brine?

how to salute trout in brine

If the trough is salted at home in the brine, the fillet turns out to be more salty and thanks to this has a long shelf life compared to a similar snack obtained by a short dry surge. Before use, fish is soaked in cold water, to the desired degree of salinity, from time to time changing water to clean. For a rapidly delicate ambulance per 1 liter of liquid add 4 tbsp. Salt spoons and 3 tbsp. Sugar spoons and leave sliced ​​fish fillet in marinade for 2 hours.


  • Trout - 1.2-1.5 kg;
  • water - 1 l;
  • Salt - 350 g;
  • sugar - 1 h. spoon;
  • Musthers of black and fragrant peppers, Lavr - to taste.


  1. We boil water with salt, sugar, laurels and pepper peas 5 min., Leave before cooling.
  2. Fish will crack, get rid of the head, tail and ridge bone.
  3. Clean fillet on the skin is stacked in a salting container: in enameled or glass.
  4. Pulling fish brine, pressed the plate and cargo, remove the refrigerator on the shelf for 3 days.

How to pickle trout with garlic?

how to pickle trout with garlic

Available and easy way to sleep trout can be somewhat improved, having received the new spicy taste and pleasant aroma of the finished snacks. After a short dry, the portion of the loosely saline fillet should be solid, lubricate with oil, sprinkle with chopped garlic and leave for the night to impregnate.


  • File trout - 0.5 kg;
  • garlic - 1-2 teeth;
  • Salt - 1 tbsp. a spoon;
  • Sugar - 1 tbsp. a spoon;
  • Vegetable oil - 1 tbsp. a spoon.


  1. Before salting Trout at home, the fiszy is prepared, separated on the fillet.
  2. Mix the salt and sugar, rub in a mixture of trout.
  3. Leave pieces for 12 hours. In the refrigerator.
  4. We wash off the remains of the crystals of salt and sugar, dry the pieces of fish from moisture residues, lubricate with oil.
  5. Fish garlic sprinkle, leave in the cold for another 12 hours.

How to salute trout without sugar?

how to salute trout without sugar

If you want to reproduce the most laconic version of fish recycling, it's time to pickle trout without sugar in salt alone. Ideally use sea salt of large grinding without additives and flavors. The time of the ambassador can vary depending on the thickness of the piece and taste preferences. Often, the trout in the refrigerator is 3-4 days, after which they are served to the table, cutting into pieces.


  • trout fillet - 1 kg;
  • Sea salt - 4 tbsp. spoons;


  1. The prepared pieces of fillet are well rubbed from all sides with a large grinding salt.
  2. Put out the product into the container or other ass and leave the refrigerator on the shelf for 2-5 days.

Trout in Scottish with herbs - how to salute?

Scottish trout with herbs how to salute

In addition to classic options, there are a lot of original ideas as delicious salting trout at home. Dry embarrassing mixture of salt and sugar add dry herbs: thyme, oregano, rosemary, basil, thereby noticeably by the transformation of the toned flavoring characteristics of a snack. The latter is filled with new spicy notes, the saturation of which will depend on the composition of the additives.


  • File Trouta - 700 g;
  • Salt - 1.5 tbsp. spoons;
  • Sugar - 1 tbsp. a spoon;
  • Dry herbs - 1 tbsp. a spoon.


  1. Fish is separated on the fillet, get rid of the skin, cut into slices.
  2. Combine salt, sugar and dry herbs.
  3. Speak fish cutting by the cam mixture and leave in a closed glass or enameled container in the refrigerator for 12 hours.

How to pickle rainbow trout?

how to salute the rainbow trout

Before sleeping the rainbow trout at home, the fish is molded or simply cut into large pieces, pre-carcass by paying and delivering from the head. If there is no confidence in safety and the absence of river fish of parasites in the raw meat, carcasses or prepared fillets are frozen at temperatures below -18 ° C, and after 3-5 days, they defrost on the bottom shelf of the refrigerator and applied by destination.


  • Rainbow trout - 1 kg;
  • Salt - 2 tbsp. spoons;
  • Sugar and pepper - at ½ tbsp. spoons;
  • Paprika - ¼ Art. spoons.


  1. Separate trout on fillet.
  2. Mix salt, sugar, pepper and paprika, rub in a mixture of fish.
  3. Place the container with fish in the refrigerator.
  4. After 36-28 hours. Salt Trout at home will be ready for the first sample.

How to pickle trout in soy sauce?

How to sleep trout in soy sauce

When you want to chant the trout at home and originally, the recipe can be performed with the addition of soy sauce, which will give to taste and the color of sophistication snacks. Additionally, in the composition of the cam mix in this case, the selected mix of spices and seasonings for the preparation of fish, which can be replaced by a separately added rosemary, oregano, dried parsley or cilantro.


  • Trout - 1 kg;
  • Salt - ¼ Art.;
  • Soy sauce - 0.5 tbsp.;
  • Oil - 100 ml;
  • Sugar and pepper - 1 tbsp. spoon;
  • Seasoning for fish - 2 tbsp. spoons.


  1. Mix the salt, sugar, peppers and seasonings, rub in a mixture of fish fillet, are placed in suitable dishes.
  2. Pour fish soy sauce and butter, leave on the shelf of the refrigerator for 3-4 days.

How to salute trout with brandy?

how to salute trout with brandy

In order for the very tasty salty trout when performing any laconic or more original recipe, it retained a moderate density of fibers, fillets or slices with alcohol. In this case, cognac is used, instead of which any high-quality strong alcoholic is suitable. Additionally, excellent the taste of fish fillet and give it an exquisite lemon juice.


  • Trout - 800 g;
  • Salt - 2 tbsp. spoons;
  • Sugar - 2 tbsp. spoons;
  • Cognac - 60 ml;
  • Lemon - 1 pc.


  1. The prepared carcass of fish is separated on the fillet, which is sprinkled with a mixture of salt and sugar.
  2. Mix brandy and lemon juice, pour into fish.
  3. The snack container is placed in the refrigerator for 24 hours.

How to pickle trout with dill?

how to sleep trout with dill

In the best form, harmoniously complements the classic taste of a weakly salt trout crushed fresh or dried dill, added to the composition of the emboscent mixture, or simply scattered on the surface of the fillet under the salmon. Lemon slices can be squeezed separately with a ready-made snack or supplement the citrus juice fillets during the salting process.


  • Trout - 800 g;
  • Salt - 1 tbsp. a spoon;
  • sugar and pepper - 2 h. spoons;
  • Cognac - 20 ml.


  1. Filly prepared trout fillets are watered.
  2. Mix salt, sugar and peppers, sprinkle fish from all sides.
  3. Leave a snack in the refrigerator on the bottom shelf.
  4. After 24 hours. Salt Trout will be ready for tasting.

How to escape trout abdomen?

how to salute trout abdomen

Having learned in all details how quickly and deliciously sawing trout, many do not interfere with the knowledge of the nuances of the invoice of the fish. The latter can be purchased as a budget alternative to more expensive fillet or a whole fish. Received as a result of a snack is a real delicacy for those who love the fish elder.


  • Brush trout - 1 kg;
  • Salt - 2 tbsp. spoons;
  • Sugar - 1.5 tbsp. spoons;
  • pepper peas - 10-15 pcs;
  • LAVR - 2 pcs.


  1. Pisces of fish, if desired, get rid of the skin, pushing it with a knife.
  2. Mix the salt, sugar, crushed pepper and broken laurel, pour into the container to the abdomen, mix.
  3. Leave the blank in the refrigerator at least 12 hours, and ideally for a day.

How to solit caviar trout at home?

how to solit caviar trout at home

Simple knowledge How to escape Icru trout will be happy with lucky who managed to purchase a whole fish with rich content. The most difficult thing in the whole process is cleaning the eggs from films. It will facilitate the process of pre-wrinkling of jassums in well salted warm water, the temperature of which should be within 40-45 ° C.


  • Icra trout - 350 g;
  • Olive oil - 1 tbsp. a spoon;
  • Salt - 70 g and 1 tbsp. spoon for soaking;
  • Water - 1 l.


  1. In water, they dissolve a spoonful of salt and soaked in a mixture of yasters for 5 minutes.
  2. Clean the eggs from the films, washed, fold on the sieve.
  3. In boiled water room temperature dissolve 70 g of salts.
  4. Lower to the brine IKRU for 15 minutes.
  5. Throw off caviar to the colander, dry on a napkin.
  6. Oil is added, stirred and shifted delicacy to the jar.

How to keep a salty trout at home?

How to keep a salty trout at home

Often the cooked fish delicacy is eaten before, rather than the question of the timing and conditions of its storage arise. However, if you prepare a snack of the future, the knowledge contributing to the ideal preservation of salty trout fillets for a long time is not prevented.

  1. With a medium-degree, the fish can be perfectly saved on the shelf of the refrigerator during the week, without losing freshness of taste.
  2. Protect preservation will help the lubrication of the washed and sound salted by fillet with vegetable oil.
  3. Perfectly retains a fresh taste of snacks vacuum packaging, in which you can store fish in the refrigerator up to 1 month.
  4. To ensure the storage of the salt trout for six months and will be more successful by freezing the salted portions of the fillet in the freezer at a temperature of -18 ° C and below. Before use in 24 hours. Retain a snack and shift to the bottom shepher of the refrigerator.

I love the fish very much, and sometimes myself a weakly saline delicious, and I myself buy her salt basically a piece. Then I prepare sandwiches with butter. Methods of preparation exist different, share the most loved ones.

Most often with salmon, trout and salmon, it is called, red fish. In fact, all this fish is very useful and has excellent taste qualities, rich in vitamins and fatty acids of omega 3 and 6.

What is the difference between the trout from salmon? The first less fatty and is referred to as dietary, it is also brighter. The weight is also significantly different. It is immediately visible on the market, especially if you buy pieces.

Trout Salt at home

I am often salting salmon, but this fish is more like, as it is not so fat, and she has a denser. I think you also solitize, but you will be interested to learn new recipes. So, let's go.

How to sleep trout at home tasty and fast

Such fish can be used for sushi or sandwich, it looks great in the form of cutting on a festive table. It is not always possible to buy a red caviar, but I always buy fish, and noticed, guests eat better than salt mackerel.

Try to cook and you will not regret. This method is suitable if you bought a whole carcass, divide it and sleep.

how to solit trout


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

Fish wash, remove the insides and rinse. Then cut off the head, keep the knife at an angle, and from the second side to be the minimum loss of meat.

Then put the carcass from myself, and cut the knife along the spine without damaging it, cut off to the tail itself.

Cutting trout

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

The color of the fish should be orange, and the pulp is dense, if pink or gray, it means it was grown on medicines and growth stimulants.

I cut off with a knife, starting with the tail film and ribs, do not worry, if somewhere cut off, weld the welded and delicious soup.

Cutting trout

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

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

Sprinkle on top, cover the film, and remove the refrigerator for a day. This is a simple basic recipe. Optionally, add dill, pepper black peas, bay leaf, you can not put.

Trout with salt and sugar

Pepper can be forged in mortar, so it will be more fragrant. After a day, the fish is ready, it can be eaten.

Trout with salt and sugar (recipe with vodka)

This is one of my favorite recipes, I do many years, and he never fails me. In the recipe, everything is standard, salt and sugar, as in others, but there is an additional ingredient, it is vodka. With her, the flesh is denser, not falling apart, wonderfully holds the shape.

Such a fish is miraculously suitable for rolls, pancakes, sandwiches, canapes, tartlets, like cutting on a festive table. You can plant in the evening, trying in the morning, but I recommend, leave for a day.

The longer is in the refrigerator with salt, the solon it becomes. I recommend the daily, it is weakly salting and the most delicious.

Salt Trout


  • Per 1 kg. Red Fish Trout
  • 2 tbsp. Spoons of salt
  • 1 tbsp. Spoon sugar
  • 25 - 30 ml. Vodka.

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

How to Solish Trout

I bought a piece, I did not have a whole, cut off the ridge and deleted the bone, then removed the skin. I wash the pieces and scattered them with a paper towel from the excess moisture.

I put in the container, I have a tray. Salt and sugar mixed, I spend each piece from two sides. And watering vodka, but not at one point, but over the entire surface. She covered the lid, shook a little. Send one day in the refrigerator.

Alcohol is not suitable, suitable home or shop vodka, I have 40 degrees, also, very tasty it turns out if you add cognac.

Cognac The fragrant and the fish is impregnated with all the aromas, it will be wonderfully use home, my mother-in-law is preparing with spices, cloves, oak bark, nuts.

Salt Trout

The next day I apply, it is not necessary to wash, it is enough to coat with a paper towel moisture, as the salt and sugar melt. There is no pleasant taste or smell of vodka. So you can solit any red fish. She is not bitter, tasty, I really like it.

If you use low-quality vodka, I do not know whether there will be a taste or fragrance. I take good vodka, it turns out super! I recommend to everyone.

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.

Trout salted in brine pieces



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

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.

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.

Trout salted in brine pieces

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.

Trout salty in brine spicy pieces

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.

Delicious weakly salting trout with lemon

This option is very interesting, we all know how the fish and lemon are wonderful. Do not worry if the fresh fish after lemon juice will become whitish, this is normal, the reaction to the acid.

But the result is a delicious fish, balanced by salt and sugar, together with juice, is a bomb. Personally, I really like such a quick option to salmon of red fish.

Salted trout with lemon


  • Trout - 400 gr.
  • Salt - 1 tbsp. a spoon
  • Sugar - 1 h. Spoon
  • Lemon juice - 1 tbsp. a spoon

Today I have one steak, I remove the skin, remove the bone, I choose small bones. Everything is simple here. You can prepare any number of fish for this recipe.

Trout with lemon juice salted

Then mix the salt and sugar in the container, and the juice of halves of lemon, it turns out approximately a spoon. I saline with whole pieces, but the smaller cut, the faster it will be resolved.

You can add a lemon zest to lose it on a very small grater, then there will be a savory aroma and the taste of the zest.

Dry each piece in the mixture, it turns out not dry, but liquid, due to juice. We leave for a day, during this time she managed to sprust perfectly.

Salted trout with lemon juice

When salting with lemon, due to acid, the fish loses color, it does not affect it. When the salt is whole pieces, when cut, in the middle it is beautiful. From above, she has an effect of cooked, but it is not a boiled, it only seems so, all by acid.

It turns out an interesting and beautiful fish, I recommend trying. If you have any questions, you can press the button and view the video.

But this did not end the salmon with citrus, ahead of another interesting recipe that lovers of spicy interesting fish taste would like.

How to salute trout with orange and dill

If you want something "kind", and not just salt and sugar in marinade, I propose an excellent recipe, the fragrant and delicious fish will not leave anyone indifferent. I prepared such a last new year, it's a "bomb", I tell you.

Juicy, smells of orange, taste nice. By this recipe you can cook any red fish, try, you will be pleasantly surprised by the wonderful taste.

Trout with orange


  • 500 g File Trouta (Salmon)
  • 1 large orange
  • bunch of dill
  • 2 tbsp. l. Sololi.
  • 1 tbsp. l. Sahara
  • 1 tsp. black hammer pepper

We mix salt, sugar, pepper. Orange cut into circles, prepare fish. Dill cut into a sharp knife.

Trout Salted with orange

I do not remove the skin with fillet. We drag the foil, put it on it with a piece of skin down, sprinkle with salt and pepper, which we prepared earlier, lay out dill and orange.

From above, a piece, which, from the inside, also, rub, and apply, also down on the fish, place an orange and from above.

Trout Salted with orange

Tighten everything well film, and remove for 12 hours (day) to the fridge. So that everything is well blocked. Such in the store exactly not buy, tasty, simple, fragrant.

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.

trout with bow and oil


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

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.

trout with bow and oil

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.

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

Red fish trout with bow and butter

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.

Red fish trout with bow and butter

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.

Video how to salt home red fish trout whole

How to salt fish tasty, to New Year holidays, or any other, or for sandwiches, sushi and other purposes. If you bought a whole carcass, then it will have to be separated, and then saline. All the subtleties of the home ambulance can be viewed in the video recipe.

I hope that you liked the singing options, and you will choose yourself that more liked. It is not necessary to take a whole, you can take a piece of fish or steak, and salt at home to make sandwiches for a holiday.

Not everyone affarted caviar, but the fish can be taken, and surprise the seven delicious delights. Try, prepare, pleasant appetite!

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 cooking:

  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.

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