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How to cut trout for salting, video
Knowing how to cut trout, you can salt fish and cook delicious dishes at home. Thanks to simple recipes, you can delight your family with a delicious treat, the creation of which does not take a lot of time.
How to cut trout before salting?
Choosing fish, you should give preference to chilled, rather than frozen carcass. This will allow you to carefully examine the trout and understand how fresh it is. When preparing for cutting, you need to choose a sharp knife and a suitable board.
Before salting, you need to properly cut the trout.
Preparation for the main cutting process includes several stages:
- Moving from the tail to the head, it is necessary to cleanse the skin of scales and rinse the fish with cool water.
- Cut open the belly and carefully remove the contents, being careful not to rupture the intestines.
If there is caviar, put it in a separate container for subsequent salting, and discard the insides. The film covering the abdominal cavity gives bitterness to the prepared food, so it and the remaining blood clots must be removed. Rinse the fish again with water.
How to cut a trout: the main stage
Now you need to prepare the carcass for cutting into portions or fillet separation for salting. The work includes several processes:
- the head and tail must be cut off and put into a separate bag, they can be used later for preparing the first courses;
- to remove the fins, cut the flesh from both edges and pull the protruding part towards you. The fins that are located on the abdomen are cut off;
- in conclusion, you should remove the skin. To do this, you need to pick up the edge of the skin near the cut where the head was, and gently pull it towards the tail.
Fillets must be removed from the prepared carcass by cutting off the meat from the ridge and removing the remaining bones with tweezers. As a result of the work done, you will receive two pieces of red fish fillets that can be salted, as well as a set: head, tail, fins and a ridge for preparing the first courses.
Video: how to butcher trout
The proposed option is suitable for dry and wet salting of red fish. Finished fillets can be left intact or cut into small pieces. If necessary, the remaining fish can be frozen, this does not impair its taste.
To better understand how trout is cut, watch the video. The workflow may seem daunting, but with practice your movements will become more confident and cleaning the fish will not be difficult.
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