Not everyone who loves fishing and salted fish knows the secrets of making a delicious snack for beer - dried roach. It can be prepared not only in field conditions, but also in your kitchen. Although some fishermen claim that the roach, which is dried at home, does not have such a delicious taste.
It is necessary
-
- vobla;
- coarse salt;
- salting container;
- press load;
- box
- or hooks for drying fish;
- water.
Instructions
Step 1
Those who cook the vobla immediately after fishing are advised to put the vobla in a pile and cover it with grass, preferably nettles, and let the fish lie down for a couple of hours in the shade. At home, if you are not sure that the vobla is as fresh, it is better to skip this point.
Step 2
First of all, the vobla must be salted. It is not recommended to wash it before this. Therefore, carefully remove any algae, grass and ooze residues from the carcass with a cloth.
Step 3
Pour a thick layer of coarse salt into the dishes intended for salting. Lay the fish "jack", that is, the head of one to the tail of the other. When the bottom of the container is closed, the layer of roach should be covered with salt and the fish should be placed again. If you are cooking in a warm room, add salt to your gills as well. Place the fish on the bottom shelf of the refrigerator.
Step 4
If you salted the vobla in the evening, then in the morning you will need to put a weight on the dishes with fish, for example, a bucket of salted fish for 10 liters, a full five-liter jar of water will go, which should be put on a small saucer.
Step 5
The fish should stay in this state for two to three days, then drain the brine and rinse the roach thoroughly, leave it in cold clean water for two to three hours, remembering to periodically change it.
Step 6
After soaking, the fish must be wiped with a clean cloth to remove mucus and plaque. Then the finished roach will look neat and appetizing.
Step 7
To prevent insects from damaging the fish during drying, you can make a special lockable box with a fine mosquito net instead of the sides. Nail small nails to the wooden long part inside the box and attach hooks with salted roach to them. Hang the drawer in a shady place to dry.
Step 8
Place the ready-made vobla in a plastic bag, so that it does not dry out longer and remains soft, tied tightly. It is advisable to store the bag in a cool place, for example, in the refrigerator. In this form, the fish stays fresh for three months.
