If you like dried fish, then summer is a great opportunity to do it yourself. Now we'll look at how to properly dry the fish.
What kind of fish can you dry?
In fact, absolutely any fish or meat can be dried and salted. Of course, the process of drying meat is different from fish.
The best taste of dried fish is pike and roach. From the crucian carp a very tasty dried fish will also come out, it produces black meat, and it is fat and rich enough.
First of all, it should be remembered that freshly-caught fish can not be dried or dried immediately in any case. First, tightly packed, can withstand a long time, and only then prepare for the very process of drying. And the best thing for this is to take the fish of medium fat, so that its taste is more vivid and has a special flavor.
The best and most unusual taste, after the drying process, still gets roach, carp, pike and capelin. If the fish are small, then it is better to dry them whole, and larger fish will be properly cut into small layers. Before the ambassador, fresh fish must be thoroughly washed in clean water. Then the abdomen is cut in the carcass, and all the insides are carefully removed. It is also important to remember here that in the summer it is necessary to eviscerate the fish without fail, since during this period it still feeds on greens and after drying it can acquire a very bitter taste.
Recipe for dried fish
Ingredients:
- fish (bream, vobla) - 10 pieces;
- salt - 1 kg;
- water - 4 liters.
Preparation
- In a large saucepan pour 4 liters of water, add 1 kg of salt. Prepared fish is also carefully rubbed with salt and spread on top of each other in a pot of water. Close the pan with a lid and place it for a day in the refrigerator.
- After a day, we take the fish out of the pan, rinse it off with salt and hang onto the thick thread for about 6 days.
- After that, the fish can be cleaned and eaten.
- The question of how much to dry the fish depends on what size it is. If the fish is small, then leave it in the brine for the night, and if it's big, then it is better to leave for a day so that it can completely salivate.
If you dry the fish at home, then you will know for sure that it is natural and useful, not containing various harmful additives and preservatives. It is completely safe for the human body. In addition, the very process of drying fish should occur at room temperature about 18 degrees, the fish is cut into medium pieces and rubbed with salt, then stored in a warm dark room until completely cooked.
How to dry fish in the winter?
Of course, when it's summer in the yard, it's very easy and simple to dry the fish. But many are interested, but how to dry fish in the winter? When it is not fresh, but bought in the store, and when the street is very cold.
In fact, everything is not as difficult as it seems at first glance. In winter, you can dry the purchased fish right in the apartment by simply hanging the ropes with the fish near the plate in a warm and dry place.
How to store dried fish?
Everyone in childhood saw large ropes with fish suspended in the attic of the grandmother, or over a stove in the kitchen of the apartment. Yes, the dried fish is kept all in the same suspended form on a rope, in a dark and dry place. Or you can store fish in wooden, well-ventilated boxes, or wrapped in a newspaper. The main thing is, you can not store dried fish in a plastic bag, as it can lose its taste and get an unpleasant smell.