How to dry fish

Which fish is best for drying? How to dry a large bream and a small fish. How much and how to salt it? Where is the best to dry fish.


Which fish is suitable for drying
How to dry a large bream
How to dry a small fish
Where better to fish

Despite the apparent simplicity of cooking dried fish, in this case there are various subtleties and features of the technology. Probably every lover of beer with fish has been convinced more than once how different the same fish is to taste, bought in different stores, on the market or just on the street with grandmothers. It would seem that the most delicious dried bream can be just dried and salted substance, a little smelling dried fish and without any taste, in general. It can be seen that this product was prepared without a soul and knowledge of any initial rules and features of salting and jerky fish. Moreover, you can spoil the freshest and most fatty fish, including bream, especially large ones, which are generally not desirable to dry. Large bream require a special approach and pre-treatment before pickling and curing. Often such bream cooked using the same technology as small scavengers are then thrown into the trash, often with maggots swarming inside.

What kind of fish is best for drying "> How to dry a large bream

First, about how not to spoil a large bream, if you still decided to sluggish it. In no case should you prepare the bream for fishing, as small scavengers, that is, just rub it with salt and put it in a bucket. If you need time to get to your home or you have been fishing for more than one day, then you need to gut a large bream. Yes, he will lose fat, but there is no other way. If it is so important to keep the fish intact, then it is imperative to make an incision in the back area right through to the peritoneum and push salt there. So the fish will not go bad and keep the autumn fat. The back should also be filled with salt. It’s okay if there is an overshot. At home after five days of salting, the fish must be soaked in running water or with a change of water 2-3 times a day for at least a day. For large fish, 5 days of salting is the best time for the parasites to die, otherwise you can become infected with worms and other unpleasant and dangerous organisms living in the fish.

After a salting and soaking, a large bream can be dried in the form in which the salting was done, or you can cut the fish in the peritoneum, unfold and cure it in this form.
Small scavengers do not need to be cut and gutted during the salting process, but it is necessary to rub them with salt against the scales and put them tightly in a box if the fish is prepared with dry salting, when the juice drains to the ground or to the pallet. When salting in brine - brine and juice - it is necessary to put a massive load on the fish - oppression. Otherwise, air cavities may form in the fish, where the process of decay will occur.

How to jerk small fish

Small scavengers, sopu, synts, roach, and silver bream can be salted for 3 days under oppression. Despite the relatively short salting time, the fish will still be salted. Such fish is not advisable. To the touch, salted fish is hard, with wrinkled skin and scales. After several days of drying, such a fish is usually covered with exposed salt, which indicates an excess of salt and unsuitability of the product. Therefore, medium-sized fish should be soaked for 8-12 hours and best of all in running water or with frequent changes of water.

Where is better to dry fish ">