How to salt trout - two simple ways

River trout is no better and no worse than sea trout, but it is less fatty. It is better to salt it in brine with the addition of spices. Especially if the fish was previously frozen. Seafood is more fatty, and you need to be more careful with spices. Gourmets prefer not to use salt at all, and pour trout meat only with lemon juice with the addition of paprika. It’s incredibly tasty, but still, it’s better to salt the fish. This will protect it from spoilage and give us a more familiar taste of fish.

Dry salting of trout

Clean the trout from scales, entrails, and remove the head.

Divide the fish into two halves and remove all the bones. In a separate container, mix:

• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• fresh dill.

These proportions are calculated for 1 kg of cut fish. Sprinkle the mixture over the fish and rub a little salt into the meat. Place the fish fillet to fillet and rub the outside with salt.

Place the salted trout in a bag or glass container that can be tightly closed with a lid. When salted, fish absorbs all the surrounding odors, and it will be better if it does not absorb the odors of all the products that you have in the refrigerator.Dry salting is not a quick task, and trout needs two days to be thoroughly salted.

After two days, you need to take out the fish, shake off the remaining salt, and dry it with napkins. You can cut it into sandwiches and enjoy the delicate taste of trout.

Salting trout in brine

You don’t always have two days, and you need salted trout now. In brine, trout is salted in a matter of hours, but you must carefully observe the proportions and sequence of actions so as not to spoil the taste of the trout.

To speed up the salting process, it is worth removing the skin of the trout. After all, thick skin does not allow salt to pass through, and it is only because of it that the salting process takes so long.

Place the trout fillet in a deep container and prepare the brine:

• 0.5 l. water;
• 100 gr. salt;
• 30 gr. (1 tbsp) vinegar;
• 100 gr. vegetable oil;
• paprika;
• 1 onion.

Dissolve salt in warm boiled water and pour this brine over the trout. The water must completely cover the fish, this is mandatory. Cover the pieces of fish with something heavy so that they do not float, and leave the fish to salt for 2 hours.

After this time, pour a tablespoon of vinegar into the brine and stir the fish. Leave it to salt again for 30 minutes.

After this, drain the brine and dry the trout fillet, and cut it into portions.

Cut the onion into rings, add a little salt and squeeze it with your hands so that it releases the juice. Mix the onion with paprika, vegetable oil, and mix it all with trout pieces. Let the fish sit for another 15 minutes in the refrigerator and you're done.

Salted trout with onions and paprika is ready to serve, and this is the fastest salting method of all existing ones.

There are many unusual ways to salt red fish. Watch the video for a recipe on how to salt trout with honey: