Dried fish is a product created by Mother Nature and human savvy. A handful of salt, raw carcass and auspicious weather - everything you need to get an appetizing billet. This technology will give fish meat a delicate taste and a pleasant amber color, and the consumer a gastronomic gift with no expiration date.
How to make dried fish?
The essence of the process is a slow drying under the influence of heat, light and air. This unhurried method leads to a uniform distribution of fat and even partially changes the composition of the product - it acquires a rich color and a dense texture. Before you can dry the fish, you should make the salting - the main stage of cooking.
Ingredients:
- a fish;
- salt - 150-250 g.
Preparation
- Sort the carcass. Large - gut, and leave small in its original form.
- Rinse, lightly dry and start salting.
- For a soft taste, use 150 g of salt per 1 kg of pulp, if desired, increase the amount of the first.
- Pour the salt over the leaves, lay the carcasses in layers in a convenient container.
- Put the workpiece under pressure in the cold for 3 to 14 days, guided by the weight of the product.
- String the carcass into a string, passing the needle through the eye cavities.
- Form a bundle of 6 units, rinse and hang in a cool and ventilated place, covered with gauze.
- Dried fish is cooked for no more than 14 days.
Dried fish in the oven
Dried fish is a recipe that presupposes various drying techniques. The natural method of harvesting in an open space is ideal for out-of-town residents. The artificial method involves special production smokehouses. Simple and universal advice, will prompt, how correctly to dry a fish, paying attention to weight and a grade of a product.
Ingredients:
- a fish;
- salt.
Preparation
- If you are the owner of a small fry, then cook it whole, a large fish should be gutted.
- Lay the fish in layers, carefully sprinkle with salt and put under oppression.
- After a short daily salting, rinse the carcasses, cut them all over the surface and fasten them with toothpicks so that the fish is not soared and ventilated.
- Set the temperature of the oven no higher than 40 degrees, turn on the convection and open the door.
- Spread the product on the previously baked parchment baking sheet and send it to the oven for 7 hours.
- A slightly open door provides ventilation of the workpiece, and a low temperature regime - uniformity.
- Hold the dried fish in the air for a day, then take off the sample.
Cured fish
The inhabitant of the family of carp is unusually in demand by fishermen and, therefore, is listed in the Red Book. Juicy meat, tight subcutaneous fat and optimal size makes it an attractive product. Dried fish, the recipe for cooking which includes two versions of the ambassador, requires strict adherence to the preparatory stages.
Ingredients:
- a fish;
- water;
- salt.
Preparation
- When you start pickling, select a method in advance.
- When dry - the product fits into a wooden container and, copiously sprinkling with salt, is put under pressure.
- Wet - involves a brine for dried fish, at the rate of 1 kg of salt per 3 liters of water. After 5 days, check for readiness, rinse and make daily maceration, after which, dry and traditionally hang the workpiece in the right place.
Dried red fish
Dried red fish at home is a great opportunity to pamper loved ones at any time of the year. You do not need to have fishing gear to cook a delicacy - the assortment of stores will do fine. Use fatty fish varieties, such as salmon and trout, and the home harvest will remain rich and fragrant for a long time.
Ingredients:
- trout;
- salt.
Preparation
- Large trout gutted, cut off the head and divided into two halves for convenience.
- Without a preliminary millet you can not do, so the carcass is heavily rubbed and covered with a film, placed in the refrigerator for two days.
- Wash, dry and hang upside down for 5-10 days.
- Readiness of dried fish is determined by taste preferences.
How to thin a small river fish?
Experienced fishermen often face a large catch. The most common river inhabitants of small sizes - vobla, goby and roach are suitable for instant salting, and after - for drying. Fresh fishes do not require evisceration, quickly become soaked and unpretentious in storage. This appetizer harmoniously complements the foamy drink and diversifies the menu.
Ingredients:
- fresh roach or gobies;
- salt.
Preparation
- Fresh catch a towel dry with a towel.
- At the bottom of the deep enamelware, pour in the salt and lay out the first layer.
- Each row is richly salted, then close the plate, put the load and put it in the cold.
- After 3 days, put the soaked product in a ventilated room.
- Preparation of dried fish is a process that requires a weekly drying.
Dried fish in a vegetable drier
The urban rhythm of life leaves no time for culinary delights, the multi-day drying technology is not relevant. Get a fish delicacy for a day will help a modern gadget - dryer for vegetables . It is enough to decide on your favorite variety, correctly marinate, spread out into tiers and choose temperature, invite guests to a tasting.
Ingredients:
- a fish;
- salt.
Preparation
- Before preparing the dried fish in the dryer, marinate the pieces or the whole product for 8 hours according to the first stage of preparation.
- Soak in cold water, allow to drain and spread on the nets of the dryer.
- After choosing the optimum temperature of 59 degrees, cook for a day.
How to dry fish in winter in the cold?
For true lovers of fishing, severe frosts are not a hindrance, and not everyone can cope with the technology at sub-zero temperatures. An old Ural way of harvesting will help to use winter degrees in your favor and get a product evenly cooked.
Ingredients:
- a fish;
- salt.
Preparation
- Before drying the fish in winter, remove dirt from the carcass without washing it.
- Using large salt crystals, densely sprinkle the fry and place under pressure for several days.
- After discussing, the fish are left suspended in the frost for 7 days.
- Dried fish in the cold is the most delicious delicacy. Frosty air draws moisture and speeds up the cooking process. Weekly carcass can safely be sent for safekeeping.
How to store dried fish?
Storage of blanks is an important time, which helps to protect not only the prepared product from spoilage, but also the health of the consumer. As a perishable product, aquatic inhabitants are particularly susceptible to bacteria, and as a consequence to decay. Simple and affordable rules will help increase the shelf life to half a year without loss of taste and quality.
- Before storing dried fish at home, inspect it and check the odor. The finished quality stock immediately wrap it in paper and place it in the freezer.
- Storage in paper is one of the most accessible options.
- A tightly closed tin can be recognized in the most qualitative way, and the presence of a cool and dry space allows storage in cardboard boxes, baskets or fabric bags.