Sturgeon is a large fish and at the same time very tasty. It can be fried, baked, stewed, smoked, dried and salted. Salting fish involves dehydrating it and replacing part of the water in the tissues with table salt.
It is necessary
-
- tub with a lid;
- oppression;
- salt;
- sturgeon.
Instructions
Step 1
Prepare the fish. For this, the sturgeon must be well gutted without removing the abdominal cavity. Be careful not to damage the thin film that covers the layer of fat on your belly. Therefore, make an incision through the back, cutting off the ribs from the spine on one side.
Step 2
Cut off the head, tail and fins of the fish. Carefully remove the vyzigu (vertebral cartilage). Divide the fish carefully into links. Sturgeon pieces do not need to be washed under water, just wipe dry with a clean cloth.
Step 3
Prepare a tub, barrel, or box with no crevices. Place the pieces of fish in the container, sprinkling generously with salt each row.
Step 4
Line the fins and tails (tail) on top of the entire fish to completely cover it. Cover with a oppressive lid.
Step 5
Place a flat board on ice. After two days, seal the fish container and place it on the board.
Step 6
Check the amount of brine. He must completely cover the fish. If not enough, add some chilled brine to the sturgeon container.
Step 7
Make sure that no raw water gets into the fish barrel. Rinse the cover periodically with clean water.
Step 8
Check the fish's readiness. The salted sturgeon will “harden”, ie. will become hard and the pieces will not bend well.
Step 9
Use a large, clean fork or hook to reach the finished fish.
