What could be better than enjoying a cold mug of beer with dried fish after a hard day's work? But the catch is that you can always buy good beer, but getting high-quality dried fish at the right time is difficult. Therefore, it is useful to learn how to dry the fish yourself.
Instructions
Step 1
The flavors of dried bream and ram are undeniable, but if they are not at hand, then it is quite possible to dry other fish as well. The main thing is that it is freshly caught and chilled, but by no means frozen.
Step 2
If you have to dry the fish in winter, then you can not gut it, but only make an incision along the ridge in large specimens. In the summer, it is imperative to remove the guts and gills, because the intestines of the fish are filled with aquatic vegetation, which will add bitterness. And in hot weather, there is a risk that the insides will rot.
Step 3
String the fish through the eyes on a string using a large needle. One bundle can contain up to a dozen fish, depending on the size. Rub the carcasses with coarse salt (do not take iodized salt), pour it into the cuts on the backs.
Step 4
It is better to salt fish in barrels or stainless dishes. Brine for fish is prepared at the rate of one part of salt to four parts of water, the salt must completely dissolve. Pour brine at the bottom of the container and lower the bundles of fish there. Put a little oppression on top so that the brine completely covers the fish.
Step 5
After 5 days, you can take 2 days more or less, depending on the size of the fish, take it out, rinse it with water and hang it to dry in a shaded place. The fish should not touch each other. For protection from flies, you can wrap with gauze.
Step 6
The dried fish will be ready in about 6 weeks, the smaller ones will dry up faster. Store fish in linen bags in a cool place.
