How to store salted trout

In Central Russia, the red fish happens in sales is usually salted, and frozen, or so-called chilled, ie sold in thawed on crushed ice in large supermarkets. The difference in price between the raw fish and salt and the process of salting, meanwhile, is very simple and inexpensive. So why not do it ourselves.

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.

Instruction

1. Have the fish filleted, remove the backbone and rib bones, skin leave. From one fish you'll get two fillets.
2. 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.
3. 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.
4. 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.
5. 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.