Salted trout

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

НазваВага в грамах
Fillets 1000
Table salt45
Sugar 25
Dill seed4
Fresh lemon peel3
Fresh orange peel3
Crushed black pepper3

Калькулятор