Salting Trout

Today slipped past ridiculously quickly. Massively behind on blips too but I have lots of photos, so I'll try to catch up over the next few days!

Today's image shows a selection of Rainbow Trout fillets, which are being prepared for smoking. We make smoked trout at home sometimes with the fish my Dad catches. So far the fillets have been frozen to kill bacteria, thawed and then salted. The salt has now been washed off and the fish returned to the fridge, where they'll rest 24 hours before we smoke them.

The salting takes moisture out of the flesh and really concentrates the fish's natural colouration - which is why I was interested in shooting it. Look at that beautiful colour! The end product is delicious, tasting similar to smoked salmon - possibly even better.

Mmmm, can't wait!