Ruedeleglise Posted February 21, 2019 Share Posted February 21, 2019 Over salted the trout! Partially due I think to the fillets being much thinner than my usual salmon. Is there a reliable way of correcting this? I have sliced the trout and have spread it out on a cake cooling grill, put this in my usual dish, filled with cold tap water and will leave soaking for a couple of hours. I am hoping that like salt cod it may leach out some of the salt. Won’t be top of the range but might be ok for risotto.....I hope! Any tried and tested ways or is it the bin! Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 22, 2019 Share Posted February 22, 2019 That's the way I'd go....it should work....hopefully.... Ice. Quote Link to comment Share on other sites More sharing options...
Wade Posted February 22, 2019 Share Posted February 22, 2019 For small (thin fillet) trout limit the salt curing to 3-4 hours. I have just cured some medium thickness trout and it was cured for ~7 hours before smoking When you are curing the fish it is important to realise that you are removing the water to prevent bacterial growth. If you then soak it to dissolve out some of the salt you will be putting water back. If it is too salty I suggest that you freeze the trout and use it for cooking (e.g. fish pie or paella) 1 Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted February 22, 2019 Author Share Posted February 22, 2019 Yes. I have frozen it. I did try to “dry it” using the fan oven with no heat. It appeared to work but the taste just wasn’t there! Fish pie is about it’s zenith now! 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.