Ingredients:
- Trout fillets or whole trout
- Salt
- Sugar (optional)
- Spices to taste (you can use black pepper, mustard seeds, bay leaf, etc.)
Instructions:
1. If you are using whole trout, clean the fish, remove the scales and guts, leaving the fish whole or filleted.
2. Prepare the brine mixture by mixing salt with a small amount of sugar (if desired) and spices.
3. Cover the trout with the prepared brine mixture on all sides. Note that you should put more salt on the thicker parts of the fish than on the thinner parts.
4. Place the salted trout in a container or on the bottom of a container, then cover it tightly with plastic wrap.
5. Place the trout in the refrigerator for several hours (usually from 6 to 24 hours, depending on how salty you want it to be). During this process, the fish will release excess moisture, and the salt will give it a characteristic taste.
6. After the necessary salting time, remove the trout from the refrigerator and rinse it thoroughly under cold water to remove excess salt.
7. After rinsing, you can cut the trout into pieces and serve.
Make sure to monitor the salting time to avoid an overly salty taste.
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