/ / Is it possible to pickle frozen fish? Trout

Can I pickle fish frozen trout

it slightly changes the aroma of fish-alcohol taste does not work, but the fish itself becomes more tender. the same effect of vodka.

I also tried salmon, salted with honey (instead of sugar) - originally.

A day later somehow afraid. :)

A day later somehow afraid. :)

You are like the Rabbit from "Winnie the Pooh": "A week, no less!"

We every day always eat and try to eat quickly - it's fresher - it's better to eat it sooner, but not in the refrigerator for 7 days to keep.

By the way, I substituted that if the salt is iodized, it smells a bit of iodine.

A week later, the fish becomes stale, it is dangerous to keep so long, poisoning stale fish one of the heaviest

We every day always eat and try to eat quickly - it's fresher - it's better to eat it sooner, but not in the refrigerator for 7 days to keep.

Either lie in the freezer for 3 days .. and then just salt 2-5 days, depending on the thickness of the fish ..

Otherwise, there is always the danger of infection. I do not risk health by trifles. : fifa:

Here it was defrosted, it must be washed and strippedOn the fillet. In the process we have two fillets. We carefully lay them skinned down, meat to the top in some kind of patch and while we leave for a short while to make a "marinade". I think that for a fish weighing a kilogram and a half, we need to take 4-5 st. spoons of salt (preferably large). They must add at least 1 tbsp. a spoonful of sugar.

Add the coarse ground mixturewhite pepper. It must be ground with a rolling pin. Add to the salt and sugar a good, with a pea, a teaspoon of large white pepper. I also like to add dill. It needs to be finely chopped, rubbed with a mixture of salt, sugar and pepper and so leave. I like to put some more saffron. And, perhaps, the most, in my opinion, "interesting" ingredient, which in the last turn is added to the dry mixture - vodka or good cognac.

Such "fiery" water should be added so much,so that our mixture base becomes a gruel. And only now our marinade is ready. Then we conscientiously apply the gruel to the surface of the fillets, which lie skinned down in the latche.Mozhno fillets put on each other the flesh to the pulp. It turns out that we have a whole fish, but without a spine.

In this form, it is enough to keep the fish in the refrigerator one night, and even better for a day. Then, that the fish does not absorb a lot of salt, a knife from the surface of the fillet scraped off excess salt - cleaned.

Next, the fish should be wrapped in a damp clean kitchen towel and so it is stored

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