How to Salt Trout
In order to salt trout at home, you will only need 3-5 ingredients and one hour of free time. The fish will come out soft, juicy, and very tender.
5-Minute Crafts wants to share a simple recipe with you for cooled trout. You probably won’t want to return to store-bought prepared fish after trying this one.
- 2.2 pounds of cooled trout
- 1 tbsp of sugar
- 2 tbsp of salt
- Black peppercorn and bay leaf — optional
- food container
- cutting board
- paper towels
How to do it:
1. Clean the scales and entrails from the fish. Cut off the head and fins.
2. Use a sharp knife to separate the trout meat from the bones, and cut it into slices. Slightly dry the fish with paper towels.
3. Mix the salt and sugar until smooth.
4. Place one layer of fish on the bottom of a food container and sprinkle it with the salt-sugar mixture.
5. Place one more layer of fish into the container and sprinkle it with the same mixture again. You can, optionally, add bay leaves and black peppercorns.
6. Place the rest of the fish in the same way with layers in the container.
7. Leave the container with the fish for 3-4 hours at room temperature. After this time, close it with a lid and place it in the fridge for about 8 hours to let the fish get salted.
8. Store the prepared fish in the fridge for no more than 1 week.
Another option: If you like the fish to be the spicier, you can use a marinade to pickle it. For this, boil several peppercorns, a couple of bay leaves, and several cloves in a quarter of a gallon of water. Add salt and sugar just like in the previous recipe. Cool the marinade down and cover the fish with it. Store the prepared trout in the fridge.