Dried flounder at home

A delicious dried fish is not only an ideal snack for beer. And without foam it goes on hurray, especially in a warm company of friends. The most important criterion is the quality of the ambassador, as well as the process of further preparation. In shops it is rare to find a successful, in our opinion, fish. It can be over-salted or over-dried, but for someone it is too wet. Therefore, the ideal option is to cook it at home on your own. Today we are interested in dried flounder. How to cook it so that it "squeaks behind your ears"? This is a real art, since those who tried to work on blanks for the first time, often got a sticky, salted or under-salted fish, which quickly spoiled.

River or sea

Most often in our stores are sold dried bream, perch and other river inhabitants. They are not bad at taste, but still can not match their qualities with sea fish. Therefore, if you decide to buy a freshly frozen product and prepare it yourself, then it is better to give preference to the second. Dried flounder is a real delicacy. You will try once and for all to forget about roach and bream.

Another important fact is the contamination of river fish with helminthic invasions. Choosing marine inhabitants, you practically do not risk anything. Therefore, flounder dried is much more preferable than the perches we are accustomed to.

Dried or dried

More often than not, these two ways of making people confuse each other, so let's look at the terminology a bit. Dried fish is obtained by drying the pre-salted raw material. It can also be meat. However, it is often called dried. What is the difference? Dried fish is a full and independent dish. But the dried billet is considered a semi-finished product. It can be either fresh or salted, but it is used only for cooking dishes, and not as an independent snack.

Method of procurement

Why are we interested just in the dried flounder? After all, you can quickly fry it or cook a pie with it. The thing is that such processing makes it possible to prepare fish for future use. If you caught a large batch of fresh fish at a fair price, then make sure to use the offer. Dried flounder is a dietary product that can be stored for months.

To get a quality and delicious fish, it must first be salted, and then it simply hangs in a ventilated place and comes to readiness. That is, it does not go through heat treatment and retains all vitamins and trace elements in full. And there are a lot of fish in them. These are polyunsaturated fatty acids, calcium and iodine, iron and phosphorus. Regular use of such a product in food contributes to the prevention of heart and vascular diseases, the improvement of thyroid function, the normalization of blood clotting and the reduction of cholesterol.

Calorie content of dried fish

This question interests most women. Of course, if you adhere to the rules of healthy eating, then salty products are not included in the list of what is worth eating. However, occasionally pampered itself still worth it, especially if it is a question of such a useful product as flatfish flaked. This product is not only dietary, but also does not entail a set of weight. Therefore, even being on a strict diet, you can please yourself with a piece of other dried fish, diversifying your diet with it.

Choose a freshly frozen product

If you live near the seaports, then the offers usually do not end. Surprisingly, experts are meticulously choosing which flat beauty they are offered to buy. It is believed that flounder-ruff, dried is the most delicious of all representatives of this species. By the way, its price in dried form is also the highest. This should be borne in mind if you are planning to exhibit cooked fish for sale.

Cooking method

First of all, we need to buy a quality product. Usually this happens frozen fish in braces, which will be a little unfrozen. But do not wait until it completely melts, enough to separate one from the other. Now you need to sort it by size. If this is not done, it will be difficult to guess with the dosage of salt, as well as the time necessary for its complete readiness.

Learning to do everything in science

In order for the fish to be ideal, the salt will require 4.7% of the total fish weight. Therefore weigh individually large and small specimens and get the optimal ratio. For directories and textbooks, the proportion is much larger, from 7 to 15%, but in this case you care more about the safety of the fish, rather than about the taste. Salt just pour the fish and put down on top. Small specimens will be held in salt for 48 hours, and the one that is larger than 20 cm can lie for three days.

At the end of this time, you will need to wash each fish off salt and slightly soak in plain water. For small fish, this will be two hours, and for a large fish - three. It remains very little, soon you will have the most delicious dried flounder. The recipe is simple, but you also need to get used to it. Do not forget that iodized salt does not suit you. For salting you need a large, stone, grinding number 2.

Drying process

You will need cameras or frames that are completely protected from hitting various insects. They must be installed in the shade so that direct sunlight does not fall on them. But the breeze is very welcome. The optimum temperature is +15. Each specimen is pierced by a wire in the region of the tail and remains hanging in this form. Large fish are removed after 5 days, for small animals there are four enough.

Dried flounder, cooked at home, it turns out very tasty, but you need to observe all the subtleties: salting still frozen fish, observe the proportions and be mine and soak the fish and dry with low temperature. Industrial plants use pumped hot air. In this case, the drying process is accelerated, but the quality of the final product deteriorates noticeably. Therefore, to repeat this experience at home is not recommended, it is better to wait until the breeze itself will do its job.

Instead of concluding

Flounder is a very useful fish, so if you happen to find a large batch, then be sure to buy it and prepare it for future use. In the process of drying, unlike frying and cooking, all vitamins and trace elements are completely preserved, which makes it an incredibly valuable food product. Caloric content of dried flounder is only 85 kcal per 100 g of product, which is a very low indicator. It is considered a dietary product, very valuable in medical nutrition. In addition, flounder is considered an effective aphrodisiac. However, if the boiled and fried flounder has no contraindications, then this may be considered the presence of salt. Pregnant women, hypertensives and people with chronic kidney disease should avoid it or use it in small amounts.