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Dried fish: recipes. Dried fish - the technology of salting and drying at home according to step-by-step recipes with a photo Dried trout

Red fish is a delicacy, the appearance of which on the table whets a frantic appetite among the guests. It is most in demand in a salty form, since it is considered the best snack for alcoholic beverages... Let's look at how to salt trout at home deliciously and quickly.

It is not difficult to acquire red fish, because it is sold everywhere. But high prices paired with low quality tend to persuade people to self-cooking culinary masterpiece.

There are dozens of technologies for salting trout, but not every author of recipes draws the readers' attention to the fact that a red fish ambassador provides a special approach. I will reveal the secret of how to salt trout and share popular recipes.

Calorie content of salted trout

Salted trout has a rich and fragrant aroma, delicate taste with a unique aftertaste. It enriches the body with useful substances and energizes. She also belongs to the category of low-calorie foods.

The calorie content of salted trout is 198 kcal per 100 grams. Therefore, the regular use of canapes, sandwiches, croutons and salads with this fish does not threaten the figure.

To prepare this delicacy, you need quality fish. I recommend buying whole chilled trout and disassembling it yourself. If you prefer fillets, opt for a pink-colored steak. Do not buy fillets that are yellow or bright red.

Sometimes it is not possible to purchase chilled trout. In this case, the frozen option is suitable. To defrost food, keep it in the refrigerator on the lower shelf for several hours.

In order for the trout to be well salted and retain a refined taste, adhere to the elementary rules of salting.

  • According to experienced chefs, river trout is better suited for salting. It is characterized by fatty meat, rich color, elastic consistency and rich taste.
  • It is better to use chilled fish for salting. If you plan to salt frozen trout, make sure that they have not been re-frozen. This is evidenced by brown spots on the carcass. Defrost on the bottom shelf of the refrigerator, not in water or microwave.
  • It is better to salt the trout in a glass, enamel or plastic container. Metal dishes are not suitable. The result of the reaction of brine with metal is a “metallic” taste in the finished delicacy.
  • It is believed that it is impossible to oversalt fresh trout, since it absorbs as much salt as needed. I recommend sticking to the proportions indicated in the recipes. So the result will not be disappointing.
  • Used for salting sea ​​salt medium or coarse grinding. It does not draw out juice, which has a positive effect on the taste. If there is no sea salt, rock salt will do, but not iodized in any way.

Use these simple tips to make a homemade delicacy that will stand up to your store-bought counterpart. And remember, self-salting of trout, like salmon, is quality assurance, safety, new and unforgettable experience in one package.

The fastest and most delicious recipe

Trout is a wonderful fish. Some housewives bake it, others use it to make fish soup, and still others salt it. I will consider the technology of the fastest and delicious salting, which will delight you with an incredible result.

Ingredients:

  • Trout - 1 pc.
  • Sugar - 1.5 tablespoons.
  • Salt - 2 tablespoons.
  • Peppercorns, laurel.

Preparation:

  1. The first step is to clean the fish, remove the fins and tail. Cut the carcass into two halves and remove the large bones.
  2. In a small bowl, combine salt and sugar. Grate both pieces with the resulting mixture.
  3. Put the prepared delicacy in a suitable container, add a few peppercorns and a couple of laurel leaves, cover with a plate. Place a jar of water on top.
  4. It remains to send the red fish to the refrigerator. In a day, you will receive a salted tasty product.

Thanks to quick recipe make excellent lightly salted trout at home, which is good as a stand-alone dish. It is also ideal for cooking delicious sandwiches.

Classic recipe

The classic way cooking involves the use of the simplest products. Despite this, a delicious delicacy is obtained, which is served to the table on its own, added to salads, appetizers and some first courses. This recipe is also suitable for pickling herring.

Ingredients:

  • Trout - 1 kg.
  • Coarse sea salt - 2 tablespoons.
  • Sugar - 2 tablespoons.
  • Allspice - 5 pcs.
  • Laurel - 2 leaves.

Preparation:

  1. Pour water over the chilled fish and remove the fins with kitchen scissors. Cut off the tail and head with a sharp knife, remove the abdomen. I advise you to use this part of the carcass for cooking fish soup. Cut the fish along the ridge, remove the ribs and spine. This makes two steaks.
  2. Make a pickle mixture by mixing salt and sugar. Place the fillets on a board and pat dry with a paper towel. Cover the bottom of the bowl with a layer of the pickling mixture and line one fillet, skin side down. Put pepper and laurel on top, put the second piece, skin side up.
  3. Cover the fish with a plate, place the weight on top and set aside for 2 hours. After that, remove the load, and cover the trout with a lid and put it in the refrigerator for 48 hours. After the time has elapsed, remove, drain the brine, remove the remnants of the pickling mixture, and rub the fillets with a paper towel. The delicacy is ready.

Video recipe

Remember, the classic recipe is based on the use of equal amount salt and sugar. Classic salted trout goes well with bread and fresh vegetables... It is served to the table, pre-cut into cubes or slices.

How to salt whole fresh trout

There are many products in nature that combine great benefits for the body and incredible taste. Among them is salted trout. Use the step-by-step recipe below to prepare a delicious delicacy as a whole.

Ingredients:

  • Trout - 2 pcs.
  • Salt - 4 tablespoons.
  • Sugar - 2 tablespoons.
  • Allspice - 12 pcs.
  • Laurel - 4 leaves.
  • Peppercorns - 20 pcs.

Preparation:

  1. Peel the fish, cut, remove the fins, head and tail. After that, thoroughly douse the layer with water, paying special attention to the inside.
  2. In a small bowl, combine salt and sugar. With the resulting composition, rub each fish from the outside and inside. Place bay leaf and pepper in the belly.
  3. Once the spicy process is complete, wrap the trout in kitchen paper and refrigerate. After 48 hours, the dish is ready.

Lightly salted trout is incredibly tasty. I recommend making sandwiches or using as a filling for pancakes. The storage time in the refrigerator is one week. To extend the shelf life, place the salted fish in the freezer. This will not affect the taste.

Salt the rainbow trout fillet

Experienced chefs it is recommended to use sea trout for spicy salting, which is fatter, has an elastic structure and bright color. Rainbow trout fully meets these requirements, although they live in ordinary bodies of water. Eating beautiful and tender salted fish is much nicer. How to cook it at home?

Ingredients:

  • Rainbow trout fillet - 500 g.
  • Sugar - 150 g.
  • Salt - 200 g.
  • Ground pepper
  • Dill - 1 bunch

Preparation:

  1. Mix salt, sugar, pepper and chopped dill. Pour the resulting composition into a deep bowl, put the fillets on top, skin side down. Sprinkle the steak on top with the prepared mixture.
  2. Wrap the prepared pieces of rainbow trout with cling film, put in a separate container and press down with a load. In a day, the fish is ready for tasting.

Video preparation

If you only knew how delicious this recipe's rainbow trout is. This is the merit of spices and herbs. It is problematic to describe the taste and gastronomic qualities. Try it. I also recommend the salmon recipe. He's excellent.

How to salt trout in brine

The technology for cooking salted trout in brine, which will be discussed below, refers to industrial methods, since it is focused on processing a large amount of raw materials in brine. This does not mean that it cannot be applied at home. The recipe is suitable for any red fish.

Ingredients:

  • Trout fillet - 1 kg.
  • Water - 1 liter.
  • Sea salt - 350 g.
  • Sugar - 1 teaspoon.
  • Laurel, peppercorns, favorite spices.

Preparation:

  1. Prepare the brine. Pour water into a saucepan, place on the stove and bring to a boil. Add salt gradually to the boiling liquid. Stop when the salt stops dissolving. Add sugar and spices to the brine, set aside to cool.
  2. Put coarse salt on the bottom of a glass or plastic dish, and on top place the grated fish fillet, skin side down. If there is a lot of fish, make the second layer so that the flesh touches the flesh. Fill with brine.
  3. Cover with a circle or plate on top, place the load. Make sure the fish is completely submerged in the brine. After that, send the delicacy to the refrigerator.
  4. In a day you will get a lightly salted product, and after three - salted trout.

Store fish in brine. If the trout is too salty, soak it. To do this, pour chilled boiled water over the steak and leave for two hours. Then take it out and wipe it dry.

River trout in a rag

Continuing the topic of our conversation, I will consider the technology of dry salting of red fish in a cloth. It was told to me by a man who had worked in production for many years. Don't be alarmed, the recipe is rudimentary and perfect for home use.

Ingredients:

  • Trout - 500 g.
  • Coarse salt - 3 tablespoons.
  • Sugar - 1.5 tablespoons.
  • Ground pepper.

Preparation:

  1. Spread a dry cloth on the table, sprinkle with a mixture of salt, sugar and pepper on top. Place a piece of trout sprinkled with the mixture on top, with the skin facing down.
  2. Place the second steak on top, flesh side down. Wrap the fish tightly in a cloth and refrigerate on the bottom shelf. After 3 days, the dish is ready to eat.

Video recipe

If you didn't eat the fish right away, wrap it in cooking paper and send it to the freezer. Since there is practically no liquid in the trout, storage in the freezer does not affect the taste.

Delicious trout belly

When salting, cooks usually cut off the abdominal part and use it for cooking fish soup, not knowing that this part of the carcass contains a lot nutrients, which are destroyed under the influence of high temperature. I recommend salting the bellies of the trout. It is both delicious and beneficial features keep better.

Ingredients:

  • Trout bellies - 500 g.
  • Sea salt - 2 tablespoons.
  • Sugar - 1 teaspoon.
  • Ground pepper - 0.5 teaspoon.
  • Allspice - 5 peas.
  • Laurel - 1 leaf.

Preparation:

  1. There is no need to wash the bellies of the trout. Using a sharp knife, carefully separate the pulp from the skin. The procedure is optional, but facilitates the process of eating the finished dish.
  2. Place the pulp in an enamel, glass or propylene container, add sugar, salt, spices and stir. Make sure that the belly is in a tight layer, cover with a plate and place the weight on top. A can of water will do.
  3. Cover the container with plastic wrap or foil to retain moisture. Then refrigerate the bellies for 12 hours. After the time has elapsed, find a large amount of juice in the container. Do not empty. In it, the abdomens are stored longer. The dish is ready.

Pour salted product with water to remove excess salt and spices, blot with a napkin, cut diagonally and serve. Trout bellies go well with pancakes or brown bread. I serve with potatoes.

How to salt trout caviar


People use

Dried fish- a product created by mother nature and human ingenuity. A handful of salt, raw carcass and favorable weather are all you need to get an appetizing preparation. This technology will give fish meat delicate taste and pleasant amber, and the consumer - a gastronomic gift with no expiration date.


The essence of the process is slow drying under the influence of heat, light and air. Such a leisurely method leads to an even distribution of fat and even partially changes the composition of the product - it acquires a rich color and dense texture. Before drying the fish, salting should be done - the main stage of preparation.

Ingredients:

  • a fish;
  • salt - 150-250 g.

Preparation

  1. Sort the carcasses. Gut the large one, and leave the small one in its original form.
  2. Rinse, dry slightly and proceed with the salting.
  3. For a mild taste, use 150 g of salt per 1 kg of pulp, if desired, increase the amount of the former.
  4. Sprinkle with salt, lay the carcasses in layers in a convenient container.
  5. Put the workpiece under pressure in the cold for 3 to 14 days, guided by the weight of the product.
  6. String the carcasses on a string, passing the needle through the eye sockets.
  7. Form bunches of 6 units, rinse and hang in a cool and ventilated place, covered with gauze.
  8. Dried fish is cooked for no more than 14 days.

Dried fish in the oven


Dried fish - a recipe involving various drying techniques. The natural way of harvesting in open space is ideal for the out-of-town people. The artificial method involves special industrial smokehouses. Simple and versatile tips will tell you how to properly dry fish, paying attention to the weight and type of the product.

Ingredients:

  • a fish;
  • salt.

Preparation

  1. If you are the owner of small fish, then cook it whole, large fish should be gutted.
  2. Arrange the fish in layers, sprinkle thoroughly with salt and put under pressure.
  3. After a short daily salting, rinse the carcasses, make cuts over the entire surface and secure them with toothpicks so that the fish is not steamed and ventilated.
  4. Set the oven temperature to no higher than 40 degrees, turn on the convection and open the door.
  5. Spread the product on a baking sheet previously lined with parchment and place in the oven for 7 hours.
  6. The slightly open door provides ventilation of the workpiece, and the low temperature regime ensures uniformity.
  7. Hold the dried fish in the air for 24 hours, then take a sample.

Dried fish sabrefish


The inhabitant of the carp family is extremely demanded by fishermen and, therefore, is listed in the Red Book. Juicy meat, dense subcutaneous fat and optimal size make it an attractive product. Dried fish, the recipe for which has two salting options, requires strict adherence to the preparatory stages.

Ingredients:

  • a fish;
  • water;
  • salt.

Preparation

  1. When starting salting, choose a method in advance.
  2. When dry, the product is placed in a wooden container and, abundantly sprinkled with salt, is placed under oppression.
  3. Wet - assumes a brine for dried fish, at the rate of 1 kg of salt per 3 liters of water. After 5 days, check for readiness, rinse and do daily soaking, then dry and traditionally hang the workpiece in the right place.

Dried red fish at home is a great opportunity to pamper loved ones at any time of the year. You do not need to have fishing tackle to prepare a delicacy - the assortment of shops will do just fine. Use fatty fish such as salmon and trout, and home preparation will remain juicy and aromatic for a long time.

Ingredients:

  • trout;
  • salt.

Preparation

  1. Large trout are gutted, their heads cut off and halved for convenience.
  2. You cannot do without preliminary salting, therefore, the carcass is rubbed abundantly and, covered with a film, is placed in the refrigerator for two days.
  3. Washed, dried and hung upside down for 5-10 days.
  4. The readiness of dried fish is determined by taste preferences.

Experienced fishermen often come across a large catch. The most common small-sized river inhabitants - roach, goby and roach - are suitable for instant salting, and then for drying. Fresh fish does not require gutting, is quickly impregnated and unpretentious in storage. Such an appetizer will harmoniously complement the foamy drink and diversify the menu.

Ingredients:

  • fresh roach or gobies;
  • salt.

Preparation

  1. Wipe the fresh catch dry with a towel.
  2. Pour salt on the bottom of a deep enamel dish and add the first layer.
  3. Salt each row abundantly, then cover with a plate, place the load and put it in the cold.
  4. After 3 days, hang the soaked product in a ventilated area.
  5. Cooking dried fish is a process that requires a week of drying.

Dried fish in a vegetable dryer


The urban rhythm of life leaves no time for culinary delights, the multi-day drying technology is not relevant. A modern gadget will help you get a fish treat in a day. It is enough to decide on your favorite variety, marinate correctly, arrange in tiers and choose the temperature, invite guests to a tasting.

Ingredients:

  • a fish;
  • salt.

Preparation

  1. Before cooking dried fish in the dryer, marinate the pieces or the whole product for 8 hours according to the first stage of preparation.
  2. Soak in cold water, drain and lay out on dryer racks.
  3. Having chosen the optimal temperature of 59 degrees, cook for 24 hours.

For real lovers of fishing, severe frosts are not an obstacle, and not everyone can cope with the technology at subzero temperatures. The old Ural way of harvesting will help to use the winter degrees to your advantage and get an evenly cooked product.

Ingredients:

  • a fish;
  • salt.

Preparation

  1. Before drying the fish in winter, remove the dirt from the carcass without rinsing it.
  2. Using large salt crystals, densely pour the fish and place under pressure for several days.
  3. After drying, the fish is left hanging in the cold for 7 days.
  4. Dried fish in the cold is the most delicious delicacy. The frosty air draws in moisture and speeds up the cooking process. A weekly carcass can be safely sent for storage.

Storage of blanks is an important point that allows you to protect not only the prepared product, but also the health of the consumer from damage. Being a perishable product, aquatic inhabitants are especially susceptible to the influence of bacteria, and as a result, to decay. Simple and accessible rules will help to increase the shelf life up to six months without losing taste and quality.

  1. Before at home, inspect it and check the smell. Wrap the finished quality stock immediately in paper and place in the freezer.
  2. Storage in paper is one of the most affordable options.
  3. A tightly closed can is recognized as the highest quality method, and the presence of a cool and dry space makes it possible to store it in cardboard boxes, baskets or cloth bags.

Red fish is a special delicacy, the appearance of which is always welcome; in salted form, it is even more in demand, since it is an excellent snack for alcohol. It is not difficult to find a recipe for how to salt trout deliciously at home, but remember - fish requires a special approach to salting, so long as it is not salted in anything. In the article, we will reveal to you the secrets of salting red fish, and tell you how to salt it in an unusual way so that even gourmets will delight the taste.

How to cut up a salted trout

Before you start salting fish from the salmon family, you need to cut it. This process is not difficult, but some effort will have to be made.

To prepare fish for salting, you must:

  • Wash the carcass, cut off the fins (with a medium-sized sharp knife or culinary scissors), peel. To better remove the scales - hold the carcass under running hot water;
  • Cut off the fish's tail and head. You can also cut off the underbelly (due to its excessive fat content, it is better to use it for cooking fish soup);
  • Cut the trout along the ridge, remove the spine and ribs from it. You should get 2 large fillets, which we will salt at home.

Salted trout: recipe with sugar and salt

Salting trout at home with salt and sugar is as easy as shelling pears. The salting process takes no more than 1-2 days, the salting rate depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish using dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for salting (per 1 kg)

  • Trout fillet - 1 kg;
  • Coarse salt (you can also use grinding salt No. 1) - 3 tbsp. l .;
  • Sugar - 1 tbsp. l .;
  • Black peppercorns - 5-6 peas;
  • Spices to taste;
  • Bay leaf - 3-4 pcs.

How to salt trout with salt and sugar

  1. Pour a little salt and sugar into a bowl with a deep bottom (ratio - 3: 1), put a fresh piece of fish on top (always with the skin down), sprinkle it with a brine mixture again.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that for 1 kg of fish, ideally there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

  1. Sprinkle the fillet lemon juice, cover it with bay leaves, sprinkle with spices.
  2. Next, put the second piece of fish (skin side up), sprinkle it with a mixture of salt and sugar.
  3. We cover the trout with oppression, leave it warm for 2 hours. As oppression, you can use two- or three-liter jar with water.
  4. After a couple of hours, we remove the oppression, cover the container with a lid / plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish will give off), we do not immediately drain it. Only when the trout is salted, we drain the brine liquid, and wipe the fish with a paper napkin, removing the salted residues from it.

That's all - lightly salted trout home salting ready to eat.

Secrets of salting trout at home

In order for the fish to be well salted, but at the same time not to lose its refined taste under the influence of salt, you need to adhere to some rules of salting.

  1. For salting, take a fresh fish carcass (chilled), but not frozen, and even more so, not thawed.
  2. It is believed that saltwater fish is best suited for salting (the most common type is rainbow trout). She has more fatty meat, richer color (dark red), more elastic consistency and unsurpassed "rich" taste.

River fish are inferior to sea fish in their main characteristics, yet they also have the right to be salted. Calorie content river trout low, in comparison with the sea (the calorie table is presented in the article below), this allows those who are on a diet or are struggling with excess weight to cook such fish.

  1. For salting, you must use enameled or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a "metallic" taste.
  2. There is an opinion that it is impossible to oversalt fresh trout, since the fish itself knows how much salt to absorb. Whether it is true or not, try not to overdo it with salt. Proceed from the proportions indicated in the recipe - and then, cooked by you, light-salt trout will not disappoint with its taste.

Lightly salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt are far from the only ways delicious cooking red delicacy. There are also many, very unusual, ways of salting fresh fillets.

For example, trout in salt tastes great if you add lemon, vodka or cognac to it. Read more about these types of salting below.

Lightly salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and fill with vodka. We take all products in small quantities. We lay out the ingredients in the order in which they are listed. Then we cover the container with a lid, put oppression on it, for about 1-2 hours.

After a couple of hours, we put the dishes with fish pieces into the refrigerator (about 6 hours), after which the gourmet snack can be considered ready.

Lightly salted trout: recipe with lemon

To cook lightly salted red fish with lemon - you need ½ lemon, 500 g of trout, salt and ground black pepper.

Cut a large piece of fish fillet into large pieces, put them in a plastic container, put on top, cut into thin slices, half a lemon, salt and pepper everything, cover with a lid.

Use the salt to your liking, but do not overdo it.

Mix the products, tightly cover the container with a lid, put it in the refrigerator overnight. Everything - fragrant tender trout with lemon can be served at the table.

Trout in brine with cognac

Fish will have a very specific taste if you salt it in cognac. The fillet should lie in the brine for 2-3 days, so it will not only be better salted, but also more saturated with the aroma of cognac and spices.

Ingredients

  • Cognac - 1 tbsp. l .;
  • Trout - 250 g;
  • Sugar - ½ tsp;
  • Coriander - 1 pinch;
  • Salt - 1.5 tsp.

How to salt trout deliciously at home

  1. Dissolve the salt in the cognac, pour the brine into a plastic container.
  2. Rub the (uncut) piece of fish with coriander and sugar.
  3. We transfer it to the brine.
  4. Within 2-3 days, the fish should be salted. At the same time, do not forget to turn it over from time to time from one side to the other so that it is evenly salted.
  5. When the salting process is over, cut the skin from the piece, and then remove the bones from it. Cut the fillet into beautiful random pieces and serve it to the table.

Red fish ambassador in regular brine

For those who consider pickling in cognac too extravagant, you can pickle fish in ordinary brine.

To do this, 1 kg of carcass will need 1 liter of clean water and 350 g of salt.

Having laid the trout in layers, fill it with chilled brine (so that the fish is completely under water), put it under pressure, and immediately place it in the refrigerator.

A day for salting in the cold is quite enough. If the fish turns out to be too lightly salted for you, the salting time can be increased. But try not to keep it in brine for more than a week. If you accidentally oversalt the fillet, just soak it in cold boiled water.

For all the above recipes, you can also salt other varieties of red fish from the salmon family, for example,. It is very often combined with trout in various dishes.

How to salt trout whole at home: salting features

To salt a whole carcass - it does not need to be cut and peeled from bones and skin. It is enough to put the fish tightly in a container for salting on a layer of salt (if the salting is dry) or place it in a brine.

Before covering the container with a lid, pour more salt into the head and gills.

1-3 days will be enough for the trout to be salted. Everything will depend on the size of the fish and your taste preferences.

What dishes to make based on lightly salted trout

You can serve a slightly spicy delicacy not only as a snack for alcoholic beverages. The following dishes can be prepared on the basis of salted red fish:

  • rolls,
  • pies,
  • and much more.

Home-salted lightly salted trout: calorie table

For those who keep track of their kilograms, but at the same time, from time to time, feast on dishes from trout cooked in all sorts of ways - we suggest getting rid of complicated calculations.

Use a ready-made table of calories for fish cooked in different ways.

How to salt trout (salmon) in a quick way using rum

Fragrant, slightly salted trout will be ready in 5 hours, and quick salting trout with rum will give you good taste and great aroma.

Now you know how to deliciously salt trout at home. How much to salt and in what way - you decide for yourself, your taste determines everything. But whatever you choose, your efforts are doomed to success. After all, salting trout is a win-win: the fish has great benefits, is satisfying and very tasty.

Prepare an exquisite delicacy for your meal - and let it reveal to your guests a new facet of your culinary talent.

Festive canapes with trout from the chef

Sandwiches are always an excellent choice for fast food delicious table, for the holiday it is worth working a little more. In this case, you can not really move away from the sandwich essence of the buffet table.

Our chef suggests making unusual canapes with trout.

Bon Appetit!

Dried fish is easy to cook at home, there are many excellent salting methods. of this product... As a result, complex physical and biochemical processes take place in meat. After such processing, the fish (you can take sea or river) acquires a peculiar taste. Pay attention to the original, proven recipes, according to which the product is salted, dried at home.

Approach the drying process with all responsibility. If you ignore some advice, you can get a low-quality product, the use of which will lead to poisoning or other negative consequences. For drying, use only fresh catch, fatty fish... Carcasses should not smell of sea or river water, mud. Fresh meat is usually firm to the touch. There are no brown spots on its surface, which indicate the beginning of the decomposition process.

It is advisable to use glassware with enamel. Pottery, ceramic, porcelain, glass, wooden, titanium containers are suitable. Choose the right salt. Try not to buy an iodized product. It tends to spoil appearance, taste qualities delicacy. Use coarse salt. Define required amount the product is placed in a liquid raw egg- it must float on the surface of the water. If this does not happen, then it may be worth adding more salt or stirring the liquid thoroughly.

How to salt fish for drying

Processing is carried out dry or wet. In the first case, the carcasses are rubbed with finely ground salt. It is worth considering in detail how to salt fish for drying in a wet way. The carcasses are strung on a string, placed in brine. Salt, lavrushka, spices are distributed between the layers of fish. The delicacy is cooked for about 2-6 days. The time indicated depends on the size of the fish. If you use too deep dishes, then stir the composition periodically. At the same time, try to lower the upper layers, and raise the lower ones.

How to dry properly

It takes about 1-2 hours to soak the fish after salting for drying. Further, the carcasses are hung out on the street. Remember to hang the fish upside down. Thanks to this position, excess moisture is released through the mouth - the carcasses will dry much faster and more evenly. To hang the fish, you must first pierce it near the tails. To do this, use special stainless steel hooks. After hanging, you need to wait 4-10 days.

How to dry fish in winter

Some people may not know how to dry fish at home during the winter. Keep in mind that jerky fish works well when there is a constant supply of fresh air. Try to place the carcasses on a closed heated balcony, loggia, in the kitchen near the stove, heating radiator. Place a fan near the meat to help the meat dry faster. It is worth noting that winter has one major advantage for drying, and that is the absence of flies.

How to dry fish in the oven

If you are interested in how to dry carcasses or how to cook fillets in the oven, then know that for effective processing it is worth inserting toothpicks and matches into the meat. Set the temperature in the oven to 40 degrees, turn on the convection fan. Spread the salted carcasses on a baking sheet, on a sheet of parchment or foil, put in the oven. Leave the cabinet door ajar. Turn on the oven, dry the meat for 5-7 hours.

Dried fish recipes

Many housewives are interested in how to prepare a delicacy quickly and as simply as possible. Often dried fish is made from roach, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to the beautiful photos of ready-made delicacies). If the carcasses are small, then they do not need to be gutted. In large fish, the entrails are removed, and the milk, caviar are left, the backs are cut.

Carp

  • Time: 3 weeks.
  • Calorie content of the dish (100 g): 184 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

Carp is known for its excellent taste. It is fried, boiled, baked in the oven, stuffed. Before preparing dried carp, keep in mind that it is advisable to use fatty carcasses for salting. Some housewives prefer not to clean the insides, but it is better to get rid of them.... Also, be sure to remove the gills. Large specimens should be cut along the ridge, thanks to which the meat will be salted faster.

Ingredients:

  • carp (take small fish) - 1 kg;
  • vegetable oil - 50 g;
  • salt - 200 g.

Cooking method:

  1. Remove scales, heads, tails, entrails.
  2. Fill the carcasses with a salt solution with the addition of oil, leave for 10 days.
  3. Hang the meat in a ventilated place, let it dry for 2 weeks.

Vobla

  • Time: 3 weeks.
  • Servings Per Container: 8 Persons.
  • Calorie content (100 g): 235 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

In order for the dried fish to have a slight characteristic bitterness, it is recommended not to completely remove the insides of the roach. Sometimes the roach is dried unpeeled. In small carcasses, cut the abdomen, in large - the back. For salting, the vobla is placed with its backs up, then filled with brine. Oppression is installed from above. The processing time is similar to that indicated in the rest of the recipes (10 days). Vobla is consumed with light or dark beer.

Ingredients:

  • vobla - 1 kg;
  • salt - 100-200 g.

Cooking method:

  1. Peel the carcasses, pickle. If you are going to rub the roach with salt, then after 10 days it must be rinsed in running water. After using brine, the carcasses are placed in water for 2 hours. The soaking time depends on the salting period.
  2. Hang the vobla to wither. Remember that the natural drying time depends on the size of the roach. The finished delicacy should have a tight back.


Pink salmon

  • Time: 2 days.
  • Servings Per Container: 8-10 people.
  • Calorie content of the dish (100 g): 182 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

If you often have guests, long gatherings with friends are organized, then be sure to pay attention to this simple recipe. The delicacy is perfect for use alone or with a hoppy drink. Pink salmon is not too oily, therefore it is suitable for those who follow the figure. Tasty balyk to use with bread, vegetables: canapes, sandwiches can be formed.

Ingredients:

  • pink salmon - 1.5 kg;
  • salt - 3 tbsp. l;
  • sugar - 1 tbsp. l .;
  • spices - optional.

Cooking method:

  1. Defrost, rinse, cut the carcasses into plates.
  2. Combine salt, sugar, spices. Sprinkle the mixture over the meat, stir. Leave everything for a day.
  3. Spread the pink salmon on a baking sheet, put in the oven, in which the temperature is set to 40 degrees, for 4-6 hours. The oven door must be open.
  4. The finished delicacy is cooled in the refrigerator, then served on the table.

Zander

  • Time: 12 days.
  • Calorie content of the dish (100 g): 84 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

This predator belongs to the sturgeon family and does not have too fatty meat, but it makes an excellent delicacy. Pike perch is dried and salted quickly, and there is no need to create any special conditions. Do everything as in the rest of the preparation of the delicacy. The only difference in this recipe is the presence of the original salting mixture. Tasty with parsley, dill, black pepper. Milk or kvass will make the meat more tender.

Ingredients:

  • pike perch - 1.5 kg;
  • horseradish (leaves) - 400 g;
  • salt - 200 g;
  • milk or kvass - 200 ml;
  • vinegar (9%) - 200 ml;

Cooking method:

  1. Peel, rinse, cut the pike perch into layers. Rub it with vinegar, salt. In addition, fish carcasses can be poured with a solution of vinegar and water, wait 2 hours.
  2. Chop horseradish, mix it with chopped parsley, dill, spices.
  3. At the bottom of the container, spread the salt in a layer of 1 cm. Put the carcasses. Sprinkle each layer of fish with salt, a mixture of spices and herbs. Wait 2 days. The salting period depends on the size of the carcasses.
  4. Soak the meat in water with milk or kvass for 2 hours.
  5. Dry the pike perch, hang to dry, wait 10 days. The drying time depends on the size of the pike perch.

Ide

  • Time: 15 days.
  • Servings Per Container: 10 Persons.
  • Calorie content of the dish (100 g): 117 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

Yaz is best cooked in the fall. At this time, he "fattens up" the first fat, so it turns out to be more tasty. This recipe is very simple and straightforward. To create a delicacy, you do not need to use any special tools (for example, as is required when smoking). All you need is to have freshly caught fish available.

Ingredients:

  • medium-sized ides - 20 pcs.;
  • laurel leaves - 6 pcs.;
  • salt - 2 kg;
  • dill, parsley, spices - optional.

Cooking method:

  1. Clean, rinse the ide.
  2. Use a dry salting method: salt, 2 laurel leaves, spices, chopped greens are distributed on each layer of fish.
  3. Everything is covered with a polyethylene sheet. Oppression is being laid.
  4. After 5 days, ides are soaked for about 1 hour.
  5. Yazi are suspended from a rope. Drying takes about 10 days. If this period is increased, then you will receive dried fish.


Bream

  • Time: 2 weeks.
  • Servings Per Container: 15-20 persons.
  • Calorie content (100 g): 221 kcal.
  • Purpose: lunch, afternoon tea, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

If the catch consists of bream, then they can be used to make an excellent snack. Drying fish is an excellent solution. It is most convenient to prepare a delicacy (you can see its originality from the photo) using dry salting. If you decide to use a wet ambassador, then the main thing is to make the brine correctly, because the taste of the delicacy depends on it.

Ingredients:

  • medium-sized bream - 20 pcs.;
  • coarse salt - 200 g;
  • dill, parsley, spices - optional.

Cooking method:

  1. Gut, rinse with bream. Rub the inside of them with salt.
  2. Pour about 5 tbsp into the bottom of the dish. l. salt. Lay the bream on top, sprinkle with salt, chopped herbs, spices. Press down with something heavy and put in a dark, cool place for a week.
  3. Soak the salted carcasses in water for about 1 hour.
  4. Use cold dry for bream. Place the fillets, for example, on the balcony, dry for 7 days.
  5. Dried fish is packed in wooden boxes, stored for 10 months in a cool place.

Blue whiting

  • Time: 4 days.
  • Servings Per Container: 8 Persons.
  • Calorie content (100 g): 255 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

If your family members love to eat fish in in different ways then try this simple recipe. You will need blue whiting for him. It is worth using the wet salting method. Drying is done in the oven or outside. In the second case, relatively more time is spent on cooking. Keep in mind that blue whiting lasts 5 hours in the oven, and about a week outside.

Ingredients:

  • medium-sized blue whiting - 1 kg;
  • water - 1 l;
  • coarse salt - 4 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • black peppercorns, laurel leaves - optional.

Cooking method:

  1. Peel the blue whiting.
  2. Bring water to a boil. Add salt, sugar, pepper, lavrushka. Using the brine made, determine the taste of the delicacy. Cool the mixture, pour the blue whiting into it. Wait 3 days.
  3. Rinse the blue whiting, place on a baking sheet, put in the oven (set to 40 degrees) for 5 hours. Leave the oven door open.

Trout

  • Time: 3 days.
  • Servings Per Container: 10 Persons.
  • Calorie content (100 g): 186 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

This red fish, which belongs to the salmon family, can be used to make an original delicacy. Often he is prepared for some important event: at New Year, wedding. All kinds of salads are made with the addition of trout, savory snacks... In addition, it is delicious to use it simply with bread: make beautiful sandwiches, canapes. The most important thing to create a delicacy is to purchase a quality fillet... It is desirable that it be chilled.

Ingredients:

  • medium-sized trout - 1 kg;
  • salt - 4 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • lemon juice - 2 tbsp. l .;
  • black pepper - optional.

Cooking method:

  1. Cut the fillets. The size of the pieces should be about 10 cm. Rub them with lemon juice, pepper, sugar. The pieces are placed in a container between the layers of salt, pressed from above with something heavy. Refrigerate the trout for 2 days.
  2. Dry salted trout in the oven with the door open for 4-5 hours. Determine its readiness by the backs. They must be dry.
  3. The salted fish is cut into thin slices before serving. When doing this, aim the knife at an acute angle.

Roach

  • Time: 15 days.
  • Servings Per Container: 8-10 persons.
  • Calorie content of the dish (100 g): 148 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

The appetizer tastes like dried ram or roach. It is well served with light or dark beer. The best time to cook roach is in the spring. At this time, she still does not have time to be saturated with the smell of mud. In the spring, the roach goes for spawning, therefore it has a good fat content. The delicacy turns out to be tender and nutritious (make sure of its uniqueness from the photo).

Ingredients:

  • roach - 1 kg;
  • coarse salt - 100 g.

Cooking method:

  1. Peel the roach, remove the scales. Rub the inside and outside of the carcasses with salt.
  2. Pour 1 cm of salt on the bottom of the container. Lay down the roach. Store the dishes in a cool place for 5 days.
  3. Soak the roach for about 3 hours.
  4. Hang the carcasses on a rope on a well-ventilated balcony or street out of the sun. Drying is carried out for 10 days.

Video

There are many good ways to salt your trout at home. In this case, the fish turns out to be much tastier and cheaper than the purchased one. This homemade salty product is perfect for preparing any cold snack.

Ingredients:

  • trout - 1 kilo;
  • granulated sugar - 1.5 dessert spoons;
  • coarse salt - 3.5 dessert spoons;
  • black peppercorns - 10 pcs.;
  • lavrushka - 3 leaves.

Preparation:

  1. Cut the fish carcass, removing the tail and head, fins. Cut the fish into 2 equal pieces. Gently pull out the bones and ridge.
  2. Crumble dry lavrushka. Mix with the remaining dry ingredients. Pre-grind the pepper in a mortar on your own.
  3. Sprinkle the bottom of the salting container with a part of the resulting mixture.
  4. Line the first trout portion with the skin facing down. Sprinkle with the spice mixture, cover with the second half of the fish and cover with the remaining mixture.
  5. Close the container with a lid and put it in the dark and cool for a day.

Prepared by classic recipe the fish must be stored in paper, after drying it from the brine with disposable towels. Sprinkle with freshly squeezed lemon juice before serving.

The fastest way to pickle

Ingredients:

  • clean trout fillet - half a kilo;
  • drinking water - half a liter;
  • coarse salt - 2.5 dessert spoons;
  • granulated sugar - 2.5 dessert spoons.

Preparation:

  1. Cut the fish pulp into medium pieces.
  2. To boil water. Add all bulk ingredients. Stir the mixture until the sugar and salt are completely dissolved.
  3. Pour fish slices with a hot solution and leave for 2 hours directly on the table.

After the specified period of time, the finished salty snack you can already try.

Whole salted fish

Ingredients:

  • fresh trout carcass - 2 pcs. (medium size);
  • coarse salt - 5 dessert spoons;
  • sugar - 3 dessert spoons;
  • peppercorns - 15 pcs.;
  • dry laurel leaves - 4 pcs.

Preparation:

  1. Thoroughly clean the carcasses, getting rid of the fins, tail and head. Rinse well, paying particular attention to the inside.
  2. Mix all dry ingredients in a small container. Leave the peppercorns intact. Crumble the lavrushka with your hands (2 sheets).
  3. Grate the trout carcasses with the resulting dry composition on all sides, and put the remaining lavrushka leaves into the belly of the fish.
  4. At the very end, wrap the carcasses in thick paper and put them in a cold place.
  5. Leave for 2 days. Cut the finished trout into pieces and remove the bones in the process.

According to this recipe, a slightly salted tender fish is obtained. It is perfect for making sandwiches or filling for thin pancakes.

To increase the shelf life of finished fish, you can put it in the refrigerator. This will not impair the taste of the product.

Salted rainbow trout

Ingredients:

  • trout flesh without skin and bones - 1/2 kilo;
  • salt - 1 full glass;
  • black pepper - 9 - 11 peas;
  • granulated sugar - 150 - 170 g;
  • fresh dill - 1/2 bunch.

Preparation:

  1. Pour layers of fillet cleaned from all excess fillets cold water... Dry with paper towels.
  2. From dry ingredients (including freshly ground peppercorns) make a mixture for the marinade. Add finely chopped dill.
  3. Pour half of the resulting mass into a container suitable for salting. Place the fish fillet on top with the skin facing down.
  4. Cover the trout with the remaining mixture.
  5. Cover the fish with cling film and press down with something heavy.
  6. Put away in a cool place.

Within a day, a sample can be taken from the finished fish, having previously cut it into thin pieces.

Cooking in brine

This recipe will show you how to salt your trout to a slightly salted or salty state. It all depends on the exposure time of the product in the brine.

Ingredients:

  • clean fillet of red fish - 1 kilo;
  • drinking water - 1 l;
  • coarse sea salt - 350 - 370 g;
  • granulated sugar - 1 tsp;
  • favorite spices, lavrushka - to taste.

Preparation:

  1. To prepare the brine, pour all the water into a convenient saucepan at once.
  2. Bring the liquid to a boil. Gradually add salt and stir until the salt grains are completely dissolved in the water.
  3. Add sugar, selected spices, lavrushka. After a minute, remove the brine from the heat and leave to cool.
  4. Sprinkle lightly with salt on the bottom of a large glassware. Lay the whole fish on top, skin down.
  5. Pour the cooled brine over the trout, cover with a plate and load. Be sure to make sure that the fish is completely immersed in the salty liquid.
  6. Remove the container in the cold. After 25 hours, you will get salted fish, and after 70 - salted.

You need to store the finished trout directly in the brine. If it turns out to be too salty, the pieces can be soaked for 1.5 - 2 hours in cooled boiled water before use and wipe dry.

With the addition of honey

Ingredients:

  • trout flesh - kilo;
  • salt (coarse) - 3.5 dessert spoons;
  • natural Bee Honey- 1.5 dessert spoons.

Preparation:

  1. To salt fish at home with the addition of honey, you need, first of all, to carefully rid its fillet of the skin and even the smallest bones.
  2. Then rinse the workpiece under a gentle stream of water to keep the pulp intact. Dry.
  3. Combine liquid honey and salt. Apply the resulting mixture to the fish, gently massaging it.
  4. Roll the pulp into a roll and leave it cool in a sealed bowl for a day.
  5. Then wrap the pieces with the back side and leave them cool again for the same period.

Repeat expand / collapse two more times. In total, the fish should spend 4 days in the cold.

Trout bellies for beer

Ingredients:

  • abdomens of red fish - half a kilo;
  • sea ​​salt without additives - 2.5 dessert spoons;
  • granulated sugar - 1 tsp;
  • freshly ground pepper - ½ tsp;
  • allspice - 6 - 7 peas;
  • dry lavrushka - 1 leaf.

Preparation:

  1. There is no need to wash the fish belly; it is enough to separate the flesh from the skin with a sharp knife. This is an optional step, but after that it is much more convenient to eat a snack.
  2. Send the separated pulp into a glass container, sprinkle with all dry ingredients and crumbled lavrushka. Stir straight with your hands.
  3. Cover the abdomens with a plate and press down with a load. For example, you can use a jar of water for this.
  4. Cover the open parts with foil.
  5. Leave the future beer snack cool for 14 hours.

Pour cold water over the finished product, blot with napkins and cut diagonally into small pieces.

Salted bellies go well with croutons from rye bread and smoked cheese.

Unusual option with vodka

Ingredients:

  • pure trout flesh - 1 kilo;
  • coarse table salt - 2.5 dessert spoons;
  • granulated sugar - 2 dessert spoons;
  • high-quality vodka - 30 ml.

Preparation:

  1. If there is a whole fish at hand, it must be properly cut. First, remove the head and tail. Then - cut off the fins. Remove all insides. Rinse the trout very thoroughly.
  2. Cut the remaining clean pulp into two equal parts. After that, pull out the ridge, bones.
  3. Mix dry ingredients. Dip the trout in them.
  4. Transfer the processed product to a container of a suitable depth and width. Pour over with alcoholic beverage.
  5. Cover the dishes with a bag or lid and move to cool for 14 hours. You can leave it not only in the refrigerator, but also on the balcony during the cold season. The main thing is not to freeze the product.

After 14 hours, the dish will be completely ready for the first tasting. It remains to cut it into neat small pieces and serve it to the festive table.

How to salt trout caviar at home

Ingredients:

  • fresh trout caviar - from 1 large carcass;
  • sea ​​salt - 50 - 65 g;
  • granulated sugar - 30 g;
  • drinking water - 1 liter.

Preparation:

  1. To salt trout caviar on your own, the first step is to wash it thoroughly warm water... It is advisable to use a sieve designed for this - this will greatly facilitate the process. If there is no such utensil in the arsenal, you will have to act with your hands. Including, and remove the hymen.
  2. Rinse prepared caviar with ice water.
  3. For pouring in clean water, completely dissolve dry components. Heat the composition slightly and dip the eggs into the resulting liquid.
  4. Leave them like this for 15 - 25 minutes (depending on the desired degree of salinity).

Dry and cool the prepared caviar.

Homemade red fish and trout caviar are not only tastier, but also safer than store-bought ones. They certainly won't turn out to be fake. In addition, the home product will not contain chemical additives that increase its shelf life, dyes, flavors and other harmful substances.