Three days ago, we cut up a 17.5-pound fathead trout. It's a premium fish. I used to think, probably like many people, that a trout over 6 kg. - is very fatty and it's better not to take such big fish. How I was wrong, not once defended my position, but I was wrong. I will say briefly, do not listen to anyone, it is a very tasty fish, up to 20 kg safely take, if you have the opportunity to buy a piece of such fish, you will not regret it.
You can cook a lot of things. Today I'll tell you about the thickhead salmoned in pieces, it's a bomb. Prepared tuzluk. On a liter of water 2 tablespoons of salt, half a tablespoon of sugar. Three bay, small crushed, a teaspoon of coriander seeds, 10 peas ch. pepper. A pinch of dill seeds. Stir it all well, boil for 20 minutes, then cool completely....
Pour the portions into the slurry and keep for 15 - 17 hours. Then put on a colander and drain the liquid completely. Then a little vegetable oil without odor. For 1 kg of fish 2 - 3 tablespoons of oil. Stir and put tightly in a jar. Stays in the refrigerator for 2-3 months. But not more, it is usually eaten before .)
