Dry and cool spring days are perfect for drying fish. In summer there is a high risk that the fat will turn rancid in the heat, in winter the original product will freeze in the wind, and in autumn rains create too high humidity.
Many types of fish are suitable for drying, but it is best to take a roach, bream or ram. Freshly caught fish is first allowed to lie in the heap for several hours. After that, the product is sorted, since it is worth drying the whole specimen no larger than 25-30 centimeters. It is these carcasses that are used without cutting.
A piece of twine about 70 centimeters long is threaded into a special thick and long needle. Holding the needle in the left hand, they put on the fish clamped in the right hand, threading the twine through the eyes. Depending on the size, up to 10 fish are put on each rope, remembering to turn the backs in one direction, and the ends of the twine are tied. The prepared bundles are rinsed in water and rubbed with salt.
A strong saline solution (1 kg of salt per 4 liters of water) is poured onto the bottom of the barrel and the fish is not placed too tightly, orienting it with its bellies upward. In this form, the product is left for up to five days (in warm weather, two days are enough for a small fish). Then the bundles are kept outside the barrel for some time and rinsed again in cool water.
Salted fish are placed in the air in the shade, preferably on the sunny side of a building or shed. In this case, the fish must be turned with their bellies outward and not allowed to touch each other. Small fish are ready in two weeks, large fish in four to five weeks.
