Fish lovers know that bream is a traditional cured fish. Usually it is larger than other lake-river fish, but this does not mean that it takes more time and effort to prepare it. Bream meat has a bright rich taste.
It is necessary
-
- Fresh bream;
- coarse salt;
- twine.
Instructions
Step 1
If the fish is just caught, let it sit for a few hours. Then wash thoroughly with cold water, removing all mucus from it. Wash the fish in the basin, otherwise mucus can clog the sink.
Step 2
Sort out the fish, put the carcasses of 500-700 g in one pile, and from 700 to 1000 g in another. Rub each fish thoroughly with coarse salt. When rubbing large fish, put salt in its mouth and gills.
Step 3
If the bream is very large (about 1.5 kg), before rubbing with salt, cut off the head from it, and pierce the abdomen with a sharp object.
Step 4
Take a deep dry basin. Put a layer of coarse salt on the bottom, then a layer of fish. Lay all the fish in such layers. Leave a small distance between fish when laying.
Step 5
Cover the basin with gauze and leave in a cool place for 12 hours. After the fish has stood, turn it over and place heavy oppression on top. Place a cutting board on top of the fish and a large pot or bucket of water on top of it. Leave the fish for three days, turn it over every 12 hours. If the fish is not turned over, it can become rancid.
Step 6
After three days, remove the fish from the basin. Make holes in the tail of the fish with a sharp knife and thread the twine through them. Do not press the fish tightly against each other. Tie the ends of the twine in a knot. There should be about 10 fish in one segment. It is also convenient to hang the fish using large paper clips. Hang the fish in a well-ventilated area, covering it with gauze.
Step 7
If drying is carried out in the summer, you need to process the bream from flies. Coat each fish with strong-smelling vegetable oil or a mild vinegar solution.
Step 8
Drying of fish lasts 3-4 weeks. The color of the abdomen should be a pleasant amber color.
