Whiskey Cured Rainbow Trout

How to Make Whiskey Cured Rainbow Trout

If you haven’t tried this before then do, it’s such an easy process with great results.

First of all I am going to show you how to clean and fillet the trout.

De-scaling

Grip the tail and using the blade of a blunt knife, scrape from the tail towards the head in the opposite direction to which the scales lie. 

It’s a good idea to do this under running water

Removing the fins

Using a pair of kitchen scissors cut away the dorsal, pelvic and tail fins.

Cleaning

Using a small sharp knife cut open the belly from the head to the tail and pull out the guts, cut out any remaining guts in the cavity then wash out with plenty of cold water.

Now cut off the head just below the gills, and the tail about an inch toward the head.

Open out the body and grab the back bone at the tail and gently pull it out cutting with a small knife as you go.

Pull out any bones that are left with a pair of pliers, do this gently in the direction of the bone so as not to pull out too much flesh with it.
Trim away any bits of fin that are left where you have cut them off.

Now you have two beautiful fillets ready for curing.

You will need;

2 – Fillets Rainbow Trout
120 Gm – Sea Salt
120 Gm Sugar
100 Ml – Good Malt Whiskey

Mix the salt and sugar together in a bowl.

Lay out a sheet of clingfilm on the work surface and cover with a layer of the mixture.

Lay the fillet on top skin side down. 

Sprinkle with the whiskey and spread more of the mixture over the fish.

Wrap the fish tightly in the clingfilm, place on a tray and put in the fridge for 24 hours.

After 24 hours, take the fillets out of the fridge.

You will see that they have changed colour and texture, carve into thin strips and serve as a starter. 

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The Artist Tony Rose