Lightly salted trout for making sushi and sandwiches: how to salt at home

For salting, you need to take fresh, chilled fish that has not been frozen. It is more juicy, fatty and tasty. Nothing bad will happen from frozen fish, but such fish will be tougher and drier.

As always, we start by cleaning the fish. Clean it of scales, cut off the tail, head and fins.

Using a sharp knife, make a deep cut along the back, along the fin and divide the fish into two parts.

Remove the backbone, fins and large bones.

Make a mixture for brining trout. Mix salt, sugar, pepper, cloves and coriander in a separate container.

For 1 kg of trout you will need (approximately):

• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• A pinch of pepper, coriander, or other spices to your taste.

Find a container for salting trout. It is better not to use a metal one; use a plastic vessel or deep glass bowl for salting.

Rub the salting mixture onto the fish carcass on both sides. Pour the same mixture into the bottom of the vessel and place the trout, sprinkling the layers with salt at the same time.

To make the trout salt faster, you need to press it firmly. Place a flat plate or wooden board on top of the fish and place a weight on it.

Place the container with trout in the refrigerator, on the lowest shelf, for 24 hours.

In a day, the lightly salted trout will be ready, and it can be used for sushi and regular sandwiches.

Shake off excess salt from the fish carcass, dry it with a paper towel and you are ready to taste. You should absolutely not wash fish.

Use glass jars to store salted trout. Cut lightly salted trout into large pieces, place it in jars and fill with brine.

Of course, home-cooked lightly salted trout cannot be stored for a long time, but it will definitely last for a month.

Watch the video on how to salt trout with your own hands: