In hot weather, beer is an excellent soft drink. And it is perfectly complemented by salted fish. Of course, in stores there is a large assortment of salted products, but fish of its own salted will be more interesting and much tastier.
Salting process of red fish
Fish for beer can be salted or dried. In order to salt red fish with beer, you first need to make a choice. It can be chum salmon, trout or salmon. The last 2 are best. You can take any fish in size, but preferably not small.
Next, a special mixture is prepared for salting. It consists of salt, sand and various spices. The first step is to mix salt and sand in equal proportions. It is recommended to take about 4 tablespoons of the mixture per kilogram of trout or salmon. Pepper and various spices are added to taste.
After that, they start cutting. The meat is separated from the skeleton with a knife, leaving it with the skin. Fillets are preferably cut into large pieces and placed in a container. The tail and head must first be removed.
Optimal use of gutted fish. The ribs with bones can also be salted and wilted later, they are perfect for beer. The next step is to lay the fish for salting. A mixture of salt, sand and spices is poured into the container, the first piece of the cape is put on it, the same mixture, bay leaf and spices are put on it again, then the second piece, and so on.
Thus, the fish is reassembled. Pieces are placed skin side down. There is no need to crush the fish with the load. The container is closed and placed in a cool place for about 2-3 days.
Then the juice is drained, excess spices are removed and the fish is ready. If it is necessary to wither it, then it is suspended in the fresh air, after washing it for 2-3 hours. The drying time is about 4-5 days.
Salting pike to beer
For most beer drinkers, red fish is an expensive treat. The best option is a simple pike, which can be purchased at any store or caught by yourself. For salting 1 kilogram of pike, you will need to take at least 150-200 grams of a mixture with salt.
It is advisable to clean the fish of the intestines, but you can leave caviar or milk. The head and tail, unlike the red fish, do not need to be cut off. After deboning in a salt mixture, it is placed in a container and left in a cool room for 3-4 days. If the fish is small, then 1 day will be enough.
In the event that the fish is very small, then when salting, you can use a load that is placed directly on the container. It is imperative to rinse the fish thoroughly beforehand. Thus, almost everyone can salt fish for beer, the main thing is to choose all the ingredients correctly and keep it for the right time.
