It would seem that it can be tricky in the slow process of drying salted fish? However, cooking dried fish you need to know something.
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Under the drying fish mean slow drying salted fish by direct exposure to natural light, air and heat. While in the fish meat undergoes complex physical and biochemical processes that cause significant structural changes: the muscle fibers are dewatered and compacted, the fat contained in the fish carcass, evenly distributed throughout its volume, the color of the meat changes to amber, and the meat acquires a special, incomparable taste and aroma.
Most suitable for curing are considered to be fatty and moderately fatty fish, size of fish at this crucial importance has no. The excellent result is obtained when drying as a relatively small fish: roach, Sichel, sea roach, roach and crucian carp, large bream, pike, perch and carp.
Smoked fish in a dry and still atmosphere at an ambient temperature from 18 to 250 C, avoiding it from direct sunlight.
Freshly caught or purchased on the market fish need a good rinse with water. Fish longer than 20 cm must-gut, cutting from head to end of abdomen. The intestine and United with him inside you must extract, and eggs or milt are to leave. Head cut off is not necessary, scales are not removed.
First fish strung on fishing line or twine, spitted the fish on a needle through the eye hole of the backrest to one side. Quite a large fish can be strung on 3-4 pieces in one bundle or not strung at all.
RUB the fish with coarse salt inside and out, fills salt in a Gill and in the eviscerated abdomen. Large fish (weighing more than 2 kg) performed on longitudinal section of the back and also fills it with salt.
At the bottom of the enameled utensils, containers stainless steel, wooden tubs or drawer pour a layer of salt thickness of about 2 cm. Placed in a container with layers of fish, with each new layer, generously sprinkle with salt. The approximate consumption of salt should be about 1 kg per 10 kg of fish.
The thickness of the first ball of salt should be about 1 cm, with each layer thickness of the fish bowl of salt should be increased by 0.5 cm. This will allow evenly to salt all layers of fish, as salt during the salting will be with the top layers gradually go down to the bottom of the vessel.
After 8 hours, fish it is advisable to cover a bit smaller in diameter than the pot and top to be weighted.
After 2 to 6 days, depending on the size of the fish and weather conditions (small salted fish faster in warmer weather the process of salting is more intense) fish extracted from zasolochny vessel and leached with water.
To scare away the flies after washing the fish and its short drying, it is recommended to moisten the sides of the fish with vinegar, and then RUB sunflower oil. Bundles of fish hanging in the fresh air, away from direct sunlight. For the ubiquitous flies are unable to defer on waleema product eggs, bundles of fish should be wrapped in several layers of cheesecloth. After 2-4 weeks, again depending on fish size and air temperature, dried fish will be ready.
To check the readiness of dried fish is an easy way to bend it from head to tail. If it spring back and straighten, such fish can be removed from drying.
True connoisseurs recommend not to use freshly cooked dried fish to eat, and to give her time to Mature for 2-3 weeks to "ripen" in a cool well-ventilated place.
After the specified time get dried fish, peel and enjoy its unmatched taste and aroma. Bon appétit!