How to dry fish. Cooking tips

The dried fish is the one that was pre-salted and then dried at a temperature of no higher than twenty-five degrees in natural conditions. Under this combined effect, the tissues of the product vary greatly. Most often for processing, use vobla, ram, fish, bream.

How to dry fish?

This product is considered one of the most popular snacks for beer and other spirits. In addition to knowing how to dry fish, a person should know which one to choose for cooking. Fresh, just caught catch of gible, if it is more than thirty centimeters in size and stand for two hours in a cool place mixed with nettle. Purified fish thread on a thin rope or twine through the eye hole backs in one direction. Depending on their size, twine can fit from two to ten pieces. The ends of the rope are tied to a knot. Bundles of fish are thoroughly washed in running water from various impurities and dirt, then each carcase is rubbed with large salt, part of the salt must be shoved into the gills and inside the belly if the catch is gutted.

In large fish, in order that they are better salted, cut the skin along the back and there also put a part of the salt. At the bottom of the barrel or tubs, first pour the brine, cooked from one part of the salt to four parts of the water, and then the finished bundles are put on the bottom, not very tightly, with the abdomen up. After a few days, usually from two to five, depending on the initial size of the fish and weather conditions, it is taken out of the container and washed with water. After that hang out in the open air, it is desirable that it was hot, but the fish was not under the open sunlight, the ideal option for drying will be an iron garage. It is important that carcasses do not touch each other, and the abdomen is turned outward.

Drying fish at home takes about two weeks, if it is small, if large - up to six. The best time of the year for drying such a product is spring, as it is at this time that the weather is often cool and dry. In the summer to do such preparations is not recommended, as the finished delicacy quickly deteriorates.

How to store dried (dried) fish?

Categorically it is impossible to store in damp areas, in them it easily spoils, and if it is still dried, the meat will become coarse and not tasty. It is best to keep the finished product in a suspended state in a dry room in special tissue bags, you can in the gauze. Before storage, make sure that the fish is really dried, if it is not sufficiently dried, then the delicacy will quickly deteriorate. Check each lot of product for the presence of musty smell or mold, in time noticing and eliminating the cause, you can avoid damage to the entire workpiece. If you know how to dry the fish properly, then you will not have to worry about its safety, because it is properly prepared and dried, it will be kept long enough.

How to dry fish under oppression?

Just catch a catch gut and a little bit. Then rinse and make small incisions along the entire back. Spread copiously with coarse salt, layer and crush with any suitable load, put it in the cold, for example, in the refrigerator. How many days you kept the fish in salt at low temperature, so many hours it must be soaked in water, changing it every two hours. During this procedure, the product is also best kept in the refrigerator. Unbetted fish we hang by the tail, and gutted can be fixed by hooking a clip through the eyes. Dry in the heat, without access to direct sunlight, you can on the covered balcony, but under the ceiling.

To date, few people, other than avid fishermen know how to dry fish. In fact, this simple business can be turned into a chic business with minimal investment. Since this product is consumed mainly with liquor, the demand for it will be constant.