Dried fish is a fish that has undergone slow drying in natural conditions. As a rule, small and low-fat fish, for example, smelt, are treated this way. Dried smelt is a delicious fish.
It is necessary
-
- salting container;
- unwashed fish;
- salt
- potatoes to check the saturation of the solution;
- vinegar.
Instructions
Step 1
There are several ways to prepare dried smelt. Salt the fish in brine. To do this, pour water into a container and throw peeled potatoes or a whole boiled egg into it.
Step 2
Pour salt into the water and stir, add salt until the potatoes float. For a savory taste, add 330 ml of soy sauce to the brine per 12 L container.
Place the fish in the brine, and put a weight of 3-5 kg on top so that the fish does not float.
Step 3
Salting time depends on the size of the fish. If the fish is of medium length, then you will need to stand for 6-8 hours. Moreover, half an hour before the end of salting, be sure to add 1 tbsp. a spoonful of vinegar.
Step 4
Remove the fish, rinse with running water and drain for an hour. Then rinse again, but this time in water sweetened with sugar. Let the solution drain.
String the fish on a rope and hang in a ventilated area.
Step 5
Method 2. Dry salting. Place the unwashed fish in a container on its side, one after the other.
Sprinkle each layer with salt, preferably coarsely ground. The amount of salt is taken at the rate of 1 teaspoon per 1 kg of fish.
Step 6
Without covering the container, soak the fish for a day, and then rinse in running water. String the smelt onto a rope by the tail and hang in a ventilated area.
Step 7
Method 3. Sprinkle the smelt with an excess amount of salt so that a salt coat is formed. Leave in this form for 5-8 hours, and then spread the fish on multilayer paper to drain excess juice. With the juice, excess salt flows out. Leave it on for 3-5 hours.
As soon as the fish begins to dry out from above, hang its fish by the head. Please note that fish is not washed with this kind of salting.
Step 8
The question arises to hang the fish by the tail or head. Some anglers believe that if hung over the head, the fish will not lose fat. Others, on the contrary, are of the opinion that if you hang the fish by the tail, you will be able to avoid the appearance of a bitter aftertaste. The bitterness will drain through the mouth.
Therefore, it is recommended to use a mixed method: first, hang it by the tail for a short time so that the bitterness of the glass, and then by the head.
