Take the fish by the neck fin and trim the head in a circle under the gillbone. If you are going to use the head later, for example for soup, remove the gills - they can be poisonous.

Cut off the fin under the tail - in principle, you do not need to do this, but it will be much more convenient to cut fillets this way. Trim the fin on both sides to create a triangular notch.

In one movement along the spine, from the inside, separate the rib bones. Support your spine with paper towels to avoid injury from the rather sharp bones. Leftover meat from the ridge can be removed with a spoon or fork and put into rolls, soups, or just salt and eat.

Change the knife and strip the fillets from the top row of backbones. The long knife allows you to do this in one stroke. Using a different knife may leave "burrs" on the fillets.

Separate the rib bones, trim and separate the tesha (it is well suited for salting), helping itself with your finger - in this place it should separate as if by itself.

Remove the bones to the side of the head with an inclination towards the belly (along the growth of the bone). In this case, you need to hold the meat with your hand so as not to break it along the fibers.

Separate the skin by placing the fillets skin side down and, holding onto it by the tail, lightly trim the meat. Then make a small incision in the middle of the separated piece of skin where you can insert your finger.

Pull the scalp away from the scalp and trim the entire length at the same time. The skin is very elastic, it can stretch several times. At the same time, you cannot "saw" with a knife - you need to make cuts in one long movement from the "heel" of the knife to the tip.

For salting, it is better to cut fresh salmon, but if this is not possible, you can use frozen. Some people salt the fish in whole pieces, but it is much more convenient to immediately divide the fillets into small pieces that are ready to eat.

Salting fish: how to cut salmon

When buying frozen salmon, defrost it and check its condition before cutting it. If the carcass gives off an unpleasant odor, and the meat remains deformed when pressed, you need to immediately get rid of such fish, since it is clearly spoiled.

Before salting, you need to properly cut the salmon.

If the fish is fresh, you can start cutting:

1. The first step is to remove the fins on the back and belly. For this, neat cuts are made, thanks to which unnecessary parts can be easily removed. The fins can be left for cooking fish soup.
2. The next step is to cut off the head along with the front fin. This part should also be left on the ear.
3. Now you need to carefully remove the skin, picking up the edge near the place where the head was. Thanks to the layer of fat, the skin is easily peeled off. To do this, you need to slowly pull it towards the tail.
4. The skin removed remains at the tip of the tail, along with which it is cut off and sent to the head and fins.

This completes the preparatory process, you can proceed to the main cutting.

How to cut a salmon and separate it from the bones?

To separate the fillet from the seeds, you need to do the following:

• carefully cut the carcass along the back along the ridge to the spine;
• make a deep incision along the line separating the back and belly;
• smoothly separate the fillet from the carcass so that the small bones remain on the skeleton;
• repeat the procedure for the other side;
• run a knife along the ribs, removing the meat. Some of the pulp will remain on the bones, but this part can also be used for fish soup.

As a result of a simple procedure, you will receive four pieces of boneless fillet: two from the back, two from the abdomen, as well as an excellent set for fish soup. Meat can be immediately salted or frozen for later use.

• How to choose the right fish for salting ⇩
• Preparing for salting ⇩
• Cutting fish ⇩
• What is needed for salting? ⇩
• In which dish is it better to salted trout? ⇩
• Salting methods for trout ⇩
• Recipe for salting trout with sugar and salt ⇩
• Kamchatka recipe ⇩
• Lightly salted trout with lemon ⇩
• Trout in brine with cognac ⇩
• Lightly salted trout with vodka ⇩
• What dishes can you put weakly salted trout? ⇩

Trout is a real delicacy and delicacy for many connoisseurs. fish dishes... It's incredible delicious fish, with many in meat nutrients... Trout dishes will be an adornment for any festive table... And what could be more delicious just to put a piece of salted trout on a crust of bread, garnished with a sprig of greenery on top?

Of course, it is enough just to buy salted trout in the store, but it is more interesting to cook it yourself. Moreover, homemade option will surely be more delicious.

The article will focus on how to properly salt trout at home: choose the right fish, peel and cut, and different ways salting. In addition, at the end of the article, we will give information about the benefits of this delicious fish.

How to choose the right fish for salting

In general, any red fish can be salted at home:

• Salmon,
• Pink salmon,
• Ketu,
• Nerku,
• Trout,
• Coho salmon.

We can say with confidence that almost any fish from the salmon family is suitable for home salting. However, there are a few things to keep in mind. important points... So, when salted, pink salmon or chum salmon will become dry. They are best fried or smoked. But salmon or trout are ideal for salting.

You can salt fish both freshly frozen and freshly caught. Many housewives prefer salting pre-frozen fish: thanks to this, the trout meat will be much more tender.

If you have not caught trout while fishing, but buy fish from the store. How to choose it correctly?

Trout is sold on store shelves in various forms: you can buy it whole, cut into fillets, frozen, or chilled.

It is not difficult to determine the freshness and quality of a trout. Of course, it is best to prefer fresh fish for purchase, however, trout in this form is rarely sold, and even more often it is cut into fillets and sold in this form.

When buying a fish carcass, pay attention to the following:

• The fish should look like it has just been caught.
• If the tail is withered and twisted, it was stored for a long time.
• The scales should be intact, if there are dry areas - the fish was transported incorrectly. These areas can harbor harmful bacteria.
• The fish and its fillets must be firm, there must be no dents or liquid release when pressed.
• The veins of the trout fillet should be white, and the fillet itself should be light pink.

Preparation for salting

Butchering fish

If you don't have fillets for salting, but a whole fish, you need to cut it up. This process is not difficult, but it will take some effort.

The work consists of the following stages:

• The carcass of the fish must be washed and the fins cut off. This is best done with a medium-sized sharp knife or culinary scissors.
• Peel the scales. In order for it to be better removed, you should hold the trout carcass under running hot water.
• Cut off the head and tail of the fish, as well as the fat underbelly (you can make a great fish soup from it).
• We cut the fish carcass along the ridge, remove the ribs and spine. As a result, we get a fillet for salting.

What is needed for salting?

For salting fish you will need:

• capacity,
• spices,
• salt,
• sugar.

In which dish is it better to salted trout?

The container should be best non-metallic so that the brine does not react with the metal surface.

Salting methods for trout

There are a few delicious recipes salting trout. Here are some of them.

Recipe for salting trout with sugar and salt

Ingredients:

• Trout fillet - 1 kg,
• Coarse salt - three tablespoons,
• sugar - one tablespoon
• black peppercorns - 5-6 pieces,
• lavrushka - 3-4 leaves,
• spices to taste.

Cooking steps:

• Pour some of the sugar and salt into a deep-bottomed dish.
• Put a piece of fresh fish on top (skin side down) and sprinkle it with the brine mixture again.
• Sprinkle the fillet lemon juice and put on top bay leaves, sprinkle with spices.
• Then put the second piece of fish, skin side up) and sprinkle with a mixture of salt and sugar.
• The fish should be covered with oppression (for example, with a jar of water), left for two hours in a warm place.
• After two hours, we remove the oppression and put the fish in the refrigerator.

Kamchatka recipe

Ingredients:

• red trout - 1 kilogram,
• coarse salt - 3 full tablespoons,
• granulated sugar - 1 tablespoon,
• ground pepper - 1 incomplete teaspoon,
• bay leaf - 2 leaves.

Cooking steps:

• Cut off the head and tail of the fish, wipe the fish with a cloth to remove excess moisture.
• Preparing the fillet.
• Mix salt and sugar and rub into the fish.
• Sprinkle with spices on top.
• Place the trout in a container, preferably no more than three rows, meat to meat.
• We put it in the refrigerator. The optimal time for salting trout according to this recipe is five days.

Lightly salted trout with lemon

Ingredients:

• trout fillet - 500 grams,
• half a lemon
• ground pepper and salt to taste (but do not overdo it).

Cooking steps:

• piece fish fillet cut into large pieces and place in a plastic container,
• put lemon slices on top, season with salt and pepper and cover.

Trout in brine with cognac

Fish salted in this way will have a rather specific taste. It is necessary that the fillet lay in the brine for two to three days. Thus, it is better salted and saturated with the aroma of cognac and spices.

Ingredients:

• trout - 250 grams,
• cognac - 1 tablespoon,
• sugar - half a teaspoon,
• a pinch of coriander
• salt - one and a half teaspoon.

Cooking steps:

1. Dissolve the salt in the cognac and then pour the brine into a plastic container.
2. Rub a piece of fish with coriander and sugar and transfer to the brine.
3. Salt the fish for two or three days, during this time it is advisable to turn it over on different sides for even salting.
4. At the end of the salting process, cut the skin from the piece and remove the bones.

Lightly salted trout with vodka

Cooking this interesting recipe simple enough.

The cut pieces of fish fillet should be sprinkled with salt and dry dill, then add sugar and a little vodka. All ingredients are required in small quantities.

Then you should cover the container with a lid, put it under oppression for about two hours in a warm place, and then put it in the refrigerator for six to seven hours.

What dishes can I put lightly salted trout in?

This slightly salted delicacy is perfect for both fish slices and sandwiches. But besides this, salted trout can be put in a wide variety of dishes, for example:

• rolls,
• salads,
• rolls,
• pies and sandwiches,
• canapes,
• quiche and many others.

• Editorial staff
• about the project

I must say right away that I will not tell you how to properly cut salmon into fillets. I will tell you how I do it. And I deliberately make a few mistakes for which famous chefs would beat my hands off. But I butcher the fish for myself, and not for sale, so I can afford to do what is more convenient and profitable for me. Any large red fish can be butchered in the same way.

So, we buy a salmon carcass (trout, pink salmon). By the way, doing this is more profitable than buying a piece. If desired, you can figure out the purchase for two. Choose better fish 2.5+ kg.

We bring salmon home. If it's frozen, put it in the refrigerator on the bottom shelf and defrost it there. You can take it to a cool place, for example, a veranda or a bathroom, wherever it turns out, but the temperature should be below +10. defrosting should take place as slowly as possible.

If the fish is thawed, then immediately proceed to cleaning the scales. We do it delicately, we don’t shake our hands, its meat is tender. We rinse.

For cutting salmon, take a long and sharp knife.

According to the rules, the head is cut off with the so-called triangle. We put the knife close to the gills and cut off the head along their line (obliquely) (not a gram of meat should remain on it). So right :) I'm doing wrong, but delicious.

Since I use the head and tail to make fish soup, I can't offend myself and cook fish broth only on the bones. Therefore, I cut off the head, stepping back a couple of centimeters from the gills, so that a piece with fins remains on the head.

Now I cut off the tail. Again, according to the rules, only a small piece is cut off to the anal fin. I cut with him. Moreover, this part of the fish is the driest, not for steaks, it is not suitable for salting, but it is the very thing for soup.

Before us lies a carcass without a tail and head. Here we will make a wonderful fillet out of it.

With a knife, carefully cut the meat from the side of the cut off head. We make sure that the knife goes exactly along the spine. We are not in a hurry, with our free hand we lightly hold the fish where we cut.

The cut should turn out to be even, you do not need to cut the fish, the knife moves smoothly and evenly. Enjoy the crunch of the rib bones :) (just kidding).

In the same way, we cut off the backbone from the second half of the salmon. The fish lies with a cut towards us, and we, holding the spine with one hand, with the other with a knife smoothly pass under it.

Now you need to cut off the long upper fin with the backbones. We do it in one motion.

Also cut off and amuse (abdomen). It is believed that this part is too oily, suitable only for salting. I do not cut. I like it in any form, whether salty or baked.

It remains to deal with the rib bones. We carefully trim them and cut them off with a sooooooooolen layer of meat, but practically without it. And also, we do not cut the fish, but we do everything in one movement smoothly and evenly.

We arm ourselves with tweezers and take out the bones in the back. They stick to the cartilage, so they can be pulled out very easily. Although you still need to act carefully so as not to turn the meat.

I don’t take off the skin, I love it. And I cook all red fish dishes (and not only) with it. But if you are going to take it off, then you can not clean the scales.

That's it, the fillet is ready. Chop the steaks.

If we buy salmon from a specialized supplier, then most likely it will be gutted. If we buy a whole carcass on the market, then the question arises: how to cut salmon yourself correctly and quickly? To do this, it is advisable to have a sirloin sharp knife with a long narrow blade and use our recommendations.

Salmon cutting process

First you need to wash the fish, cut the belly from head to fin and take out all the insides. We make an incision from the head to the bone at an angle of 30 degrees on one side, then turn it over and also make an incision under the gills on the other.

In no case do we throw out the head, we leave it for the broth, for the soup. In order to remove the fillet, we need to draw a knife parallel to the ridge from the side of the cut off head, along the spine. The bones of the salmon are less dense, so the knife should be fought like clockwork.

Turn the fish over, put it down with the vertebral bone and do the same operation with the second fillet. From the remaining skeleton, you can cook fish soup, or Norwegian soup, or any fish soup which you like.

We need to remove the lower part from the salmon fillet, which is called tisha - this is the abdomen, the fattest part of the fish that can be salted. Then we cut off all the fins. Now we need to take out the small dorsal bones. They can be removed either by hand, if they work well with us, or using tweezers, tweezers.

Remove the skin from the fillets. To do this, we need to cut the fish meat from the side of the tail to the skin and hold it parallel to the skin, holding it with the other hand. In some cases, it is easy to peel off the skin without using a knife.

So, we have on the board a clean salmon fillet without skin and bones, from which you can make