Simple recipes: dried fish

Dried fish is a salted fish, dried in the open air at a temperature of twenty degrees Celsius. I must say that for this purpose it is recommended to choose a fat or medium fat content product, for example, ram, mackerel, mullet, voblo and others.

The main feature of this product is that it is suitable for eating without any additional cooking. So, under the influence of the sun and heat, the fish is dehydrated, physicochemical processes begin to occur in it, as a result of which the meat receives a specific taste. Stored fish long enough.

Consider how to get a dried taran, a voblo or, for example, a mullet.

So, before drying, fish must be processed and salted. If it is small, then before salting it is not cut, and if it is large, it is gutted through a longitudinal incision, while caviar and milk are left.

Then ten small or four large fish thread on the twine with a large needle through the eyes, the backs in this case are sent to one side, and tie its ends into a knot. Next, the ligament is washed, and the carcasses are rubbed with salt (it is also stuffed into the gills and covered inside through the incision).

Then take a tub or barrel, pour a solution of water and salt (4: 1) on its bottom and lay the ligaments so that the fish is upward belly. And only then the capacity is covered with a wooden circle, on top of which put the oppression. The time of salting ranges from two days to one week, after which the ligaments are washed in cold water.

Let's consider, how the dried fish turns out. So, the ligaments are hung outdoors on the sunny side (in the shade) in a ventilated place. It is best to do this in late spring or early summer, when the weather is not hot and dry.

An important point here is the protection of fish from insects. For this purpose, it is smeared with vegetable oil and covered with gauze. And when it dries, gauze is removed.

How long should the drying of fish last? It should be said that the fish will remain dry for up to five weeks, depending on its size, as well as weather conditions. Readiness of the product can be determined by its color and elasticity. So, the fish should have a yellowish-pink even color.

Stored fish in a cool place. To do this, it is pre-wrapped in paper or newspaper. Or it is put in a glass container, where a burning candle is placed, and clogged. The candle will go out when the oxygen is gone. Thus, the product can be stored for several months. You can also store it in a freezer or in a tightly closed tin can.

Delicatessen are sun dried balyks from such fatty fish as sturgeon, salmon, catfish and others. They cut from the back and remove the insides. Salt is poured into the belly and fish is put in the dishes for several days. Then it is washed and hung out for three days.

Finally, I would like to say that drying in itself takes a long time, it's no wonder that, constantly thinking about it, the fish can even dream. And what the dreamed fish dream about, we know - to easy and pleasant work. Therefore, you need a little patience, and then you can get a delicious and high-quality product.