How to pickle trout in the home, as well as to harvest another red fish

Red fish-this trout, sockeye salmon, coho salmon, chum salmon, pink salmon, salmon. All these types are recognized delicacy. But chum and pink salmon during salting will be dry. They are best smoked hot or cold. But other types of after salting are surprisingly tender and tasty. Of course, you can buy a bag of candy in the store. But it is much cheaper to make it a delight for gourmets yourself. Today we will learn how to pickle red fish. Trout or salmon can be fresh and frozen.

First clean the fish. Clean, gutting, my. Then cut off the head, tail, fins. Of them later will be a good ear. But now we are not talking about fish soup, and how to pickle trout in the home. Cut the carcass into large pieces. Since very fine impregnated with salt, and lose their palatability. Now we have a difficult operation to separate the fillets from the skin.

This is Probably the most difficult stage in the process of how to pickle trout in the home. Armed with a large knife and super acute. To them, we make a cut near the dorsal fin. The left hand picks up the skin and ottapalam her, and the right (the knife) carefully continue to cut. Dashing blade under the skin, moving towards the incision on the abdomen. The same operation performed with the other sideways of the fish, with the only difference being that carried by the arm and pull the spine along with several rib bones.

Suppose you have successfully coped with milirovanie. Skin and bones, clinging to it with meat, it is possible to send after the head and tail for soup set, and you can also pickle as a snack with beer. That's for you to decide. Now on to the final phase of how to pickle trout in the home. It – mix. Salt must be stone, coarse. To give tenderness, you need to add mandatory equal share of sugar. (There are recipes in which it is placed is liquid honey and the mixture is sprinkled on the fish, and rubbed in it) And for flavor add salt your favorite spices. But you know the measure: dried herbs and allspice should not overshadow the delicate taste of the red fish.

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Now about the dishes. It plays an important role in how to pickle trout in the home. Capacity (bucket or bowl) should not be metal in order not occurred, the chemical reaction of oxidation. Pour on the bottom a little of the prepared mixture for pickling. On top of stacked two Bay leaf and pepper peas. Them – the first piece of fish, skin down. Liberally pour his mixture, lay out Bay leaf and pepper. And so on. The top layer – naturally, salt mixture.

That's all. Capacity cover with lid and put in a cool (not exceeding +10 C) place. Best suited bottom shelf of the refrigerator. It is also recommended to cover the fish load. Many people wonder how much to salt the trout? The paradox, but to spoil the red fish is almost impossible. Its flesh absorbs exactly as much salt as you need. You can keep them a day or two, or three days. But if you want to taste the salted fish, the desired effect is reached after two hours.