Not every housewife will take up the preparation of flounder, because there is an opinion that this fish is difficult to prepare. When frying flounder, many are faced with the problem of cleaning from sharp scales and eliminating a special smell. Having prepared dried flounder, you can enjoy its taste without spending a lot of effort on it.
It is necessary
-
- Fresh flounder;
- salt;
- dense thread.
Instructions
Step 1
Prepare the fish. Cut off the head and gills. Cut off the head and gills in a circle, leaving as much meat as possible. There are very few entrails in the flounder, so if the fish is small, there is no need to take them out. If the fish is large, remove all entrails. Rinse the fish thoroughly under running water. Leave the flounder in a cool place for several hours, then drain the resulting liquid.
Step 2
Rub each carcass thoroughly with coarse salt inside and out. Place the fish in a deep container.
Step 3
a glass of salt, add 4 glasses of cold water. Fill the flounder with the resulting solution. Put the oppression on the fish and leave to salt for 3 to 7 days. Salting time depends on how salty you want the fish to be.
Step 4
Salted fish, rinse it out of salt. Leave the flounder in cold water for a few hours. After the fish is in the water, put it on the string. To do this, take a twine or thick thread, insert the thread into a large needle. Pierce the fish carcass with a needle and slide it onto the thread.
Step 5
Hang the fish in a well-ventilated area so that they do not come into contact with each other. In the summer, you can hang the fish on the street or balcony, and in the cold season, stretch the string near the kitchen window. Drying time from 1 to 2 weeks, depending on the size of the flounder.
Step 6
After the fish is ready, remove it from the twine and wrap it in paper. Store in a well-ventilated place.
