You will need
- - one fish entirely;
- large salt at the rate of 2-3 tablespoons to 1 kg of fish;
- - sugar in the same amount as salt;
- - spices to taste.
Have the fish filleted, remove the backbone and rib bones, skin leave. From one fish you'll get two fillets.
Stir in the dry dish salt and sugar, add pepper coarse ground. Grab a towel of sufficient size, pour some of the cooked mixture on the towel, put the fish fillets skin-side down. Liberally sprinkle the fish with salt mixture, place on top of Bay leaf, or other favorite spices. Well suited fresh dill. Cover with the second fillet skin up. On top pour the rest of the mixture.
Tight wrap a towel and leave on the kitchen table for a few hours, and then in the fridge. What is good trout and other salmon – that is, they can be even in raw. So in a day it is already possible to use the fish as food. Besides, you should not be afraid to overdo it, the fish will absorb as much as you need for the weak Ambassador.
The next day remove the fish from the fridge, unpack and clean off with a knife the excess salt. Damp places can be wet cloth. You have had a wonderful salted trout. You can decorate it with a festive table or indulging yourself at least every day. Just remember that kept the fish longer, and salted trout may remain in the refrigerator for no more than a week.
To keep salt trout for a longer time, use a few tips:- periodically check to see if a surface fish is a sticky white film: this is the first sign that a fish begins to deteriorate;- the maximum limit on the access of light and air from contact with the oxygen tissue pale and fat is oxidized, an unpleasant taste; pour it over the fish slices vegetable refined oil so that they are fully covered. It is a way to limit contact with air;- part of the fish you want to keep for a longer time, cut the maximum dry and wrap each piece in parchment, then in a clean cloth, put everything in a plastic bag and put in the freezer. In this form, the trout will remain for up to two months.
Defrosted salted trout only once. Therefore, freeze the pieces that you will be able to eat for a week.
Defrost salty trout on the shelf of the fridge, it will thaw more evenly. In addition, slightly thawed fish will be easier to cut into thin slices.
Advice 2: How to store salted salmon
Salmoncalled the Atlantic salmon, this is a pretty big fish, but its cheaper just to buy the whole carcass. Therefore, the question of how to store fresh or salted salmon, of interest to many. At home you will be able to preserve all the valuable nutritional properties of fresh-salted salmon using the features of your refrigerator.
Especially cooking salmon
Fresh salmon is a real treasure the most valuable substances which is able to ensure the full functioning of the human body. But since fish is a perishable product, the question of how to ensure its proper storage and the maximum to preserve all the nutrients contained in it, is very important.
Salmon, purchased chilled, it is possible to pickle and podkoptit cold way, because that is how you can keep all of these substances, which are lost during the heat treatment and even when improper thawing of fish. Salted salmon is cooked fairly quickly acquiring a distinctive delicate taste and aroma.
If you regularly include in your diet salty salmon, improved vision and brain function, reduce the level of cholesterol in the blood and improve the condition of hair, nails and skin.
How to preserve salted salmon in the fridge
Ready salted salmon can be stored in the clear in the refrigerator for a very long time – 7-10 days. To keep it tasty, wrap the salted fish in a piece of wet cloth dipped in a weak solution of vinegar, and put it in a plastic bag, which must be tightly closed, so it did not penetrate the air, and the fish are not soaked extraneous smells.
You can also slice salted salmon in small pieces and fold it up tightly tamping in glass jars. Salmon can pour pieces of Bay leaf, sprigs of dill and freshly ground black pepper. Pour on top of the fish, a little olive oil and a well, close the jar tight fitting lid. As such, the salmon will last 25-30 days without loss of taste and quality. But when you want to store it for a few months, you'll need a freezer.
The traditional way of storing salmon used in the North: every piece of salted fish cut in half and between the halves is laid a piece of butter.
How to preserve salted salmon in the freezer
For freezing in the freezer or the freezer of the refrigerator is best, if the pieces of salmon are quite large. Do not clean them from the spice if you sprinkle the fish with them for pickling, but lightly Pat the pieces with paper kitchen towels, so they were not wet. Each piece tightly wrap with cling film, trying not to leave air bubbles. After that, the pieces can be folded up in a plastic bag and tightly close it. If possible, use a mode of freezing. As such, the salmon can be stored for 6 months, but try to eat it early because then it becomes dry and loses its specific flavor.