Salt fresh-caught trout: simple recipe
A typical river trout suitable for quick dry-salting using non-iodized salt, sugar, and spices.
The bodies of water in Murmansk Region (northwest Russia) are rich in trout and grayling, perch and whitefish, smelt and vendace, and local anglers know how to quickly and easily turn a catch into a wholesome, tasty dish. A Murmansk resident, Denis Orlov, shared with us the simplest recipe for salting river trout.
You will need: freshly caught fish, non-iodized salt, sugar, spices (to taste).
How to prepare?
Rinse the trout well under the tap, always in cold water.
Prepare the fish for salting: using a sharp knife or a scaler, remove the scales until the skin is smooth.
Make a cut along the belly from the anal fin toward the head and remove the entrails, then cut off the head and tail.
After gutting, rinse the fish fillet again under cold running water and pat it slightly dry.
For 500 grams of fish fillet, prepare a mixture: five tablespoons of non-iodized salt and one tablespoon of sugar. Spices — to taste.
When the fish has dried a little, make an incision along the back all the way to the tail. Then, using clean hands or gloves, rub the salt-and-sugar mixture over the outside and inside of the fillet.
Place the rubbed, salted fillet into a clean plastic bag and refrigerate for 24 hours.
Before serving, give the salted fillet a brief rinse to remove excess salt. Perfect on fresh baguette or bread with butter!
Denis reminds us not to store the product in the refrigerator for long. Eat it within the first few days or freeze it. After thawing, rinse the fillet again, but the freshest fish is best of all.
Earlier we shared a simple way to salt mushrooms and a recipe for mushroom caviar. We also explained how to make a blueberry pie, vitamin mors berry drinks for immunity, and five seasonal soups.
