Description
I usually trout salt itself. Don't trust the vacuum packaging. Don't know what gets the taste of the fish, and how fresh. And my fish is always tasty, salted.
Ingredients
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Trout
1 kg
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Salt
2 Tbsp
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Sugar
1 Tbsp
Cooking
For salting it is better to choose the fish are bigger and fatter. Fish clean, wash. Detachable fillet, cut off the fins, head and tail. All separated from the fillet we don't, prepare this delicious soup: http://www.povarenok .ru/recipes/show/368 59/
In a small bowl, mix salt and 2 tbsp. sugar 1 tbsp.
Coat fish fillets well on both sides. The calculation of salt and sugar given per 1 kg of fish fillet.
In an enamel Cup covered put fish skin on the outside.
Cover with a plate and put a small press. Leave at room temperature for 4-5 hours. Then remove the press and put the fish in the fridge for 8 hours. I usually clean at night.
In the morning take out the fish from the refrigerator. It gives the juice, it can be seen in the photo. It can be put into use. Part of the fish can be removed in the freezer. Their taste after being frozen it doesn't lose.
Here such it turns out juicy, beautiful and tasty fish!!!
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