During a fishing trip for several days, in addition to a great mood, fishermen also have many problems. The most important of these is keeping the catch fresh when there is no refrigerator at hand.
Instructions
Step 1
Gut the fresh fish thoroughly, remove the gills, do not wash, but simply wipe it off with a rag. Then rub inside and out with salt and black pepper, wrap with gauze and hang in a draft. Fish processed in this way can be stored for about 3 days without a refrigerator.
Step 2
Place the fish in a container of cold water, place over medium heat, bring the water to an intense boil, and then remove from heat and put in a cool place. The shelf life of fish is about 7 days.
Step 3
Take fresh fish, line it with seaweed, garlic, fresh nettle, wild garlic on all sides and place in a cool place. Shelf life - up to 5 days.
Step 4
Clean the fish, gut it, wipe it dry, especially the inside, wrap it with blotting paper, after soaking it well with salt and drying it. Then wrap each carcass in a dry cloth. Shelf life - up to 5 days.
Step 5
Cut the fish, sprinkle with coarse salt inside and outside, then wrap in a cloth, pre-soaked in sweetened vinegar (1 lump of sugar for 0.5 liters of vinegar). The shelf life is 3-5 days.
Step 6
Clean fresh fish from entrails, wash thoroughly, wipe with vinegar and immerse in salted water for 10-15 minutes. The shelf life is about 5 days.
Step 7
Put a small slice of white bread soaked in vodka in the periabranch space of the freshly caught fish. Shelf life is 3 days.
Step 8
Rub the carcass of fresh fish well with salicylic acid powder and wrap with a towel soaked in vinegar. Shelf life - up to 15 days.
Step 9
Gut fresh fish, rinse in water and sprinkle with sugar at the rate of 1 tablespoon per 1 kilogram of fish. The sugar should melt and be absorbed in 3-4 hours. The shelf life is up to 7 days.
Step 10
Oysters keep great out of the refrigerator for about 5 days if placed in a cool place and covered with moss or seaweed.
