Salted trout

This method can be used to salt trout, salmon, chum salmon and other red fish.
We cut the carcass into a couple of fillets along the ridge. We take out the bones.
Pour 1% salt in an even layer on the bottom of the container, put the fish on it in one layer. Spread the remaining curing mixture evenly on top of the fish. We keep the container warm open for 4 hours, then close it and transfer it to the cold for a day.
After a day, open, sprinkle with freshly ground pepper, sprinkle with cognac and place closed for another day in the cold. Shake off undissolved salt from the fish and dry for 6 hours. Wrap in parchment and cool.
Per 1 kg fillet:
Salt – 45 g;
Sugar – 25 g;
Dill seed – 4 g;
Fresh lemon peel – 3 g;
Fresh orange peel – 3 g;
Crushed black pepper – 3 g;
Cognac
Назва | Вага в грамах |
---|---|
Fillets | 1000 |
Table salt | 45 |
Sugar | 25 |
Dill seed | 4 |
Fresh lemon peel | 3 |
Fresh orange peel | 3 |
Crushed black pepper | 3 |