Salted fish is a favorite snack of many. It stimulates the appetite and satisfies hunger, and partially neutralizes the toxic effect of alcohol. Salted fish helps to retain fluid in the body. But not everyone knows how to salt fish at home.
It is necessary
-
- for moderate salting - 150 g of salt per 1 kg of fish;
- for strong salting - 250-300 g of salt per 1 kg of fish.
Instructions
Step 1
Dry Salt Place a clean burlap or canvas rag on the bottom of a wooden box or basket. Lay the prepared fish in tight rows, belly up, the heads of the upper row to the tails of the lower one and sprinkle with salt. After laying, close the fish with a lid knocked out of wood, pressing it down with a heavy stone, then remove it for five, maximum ten days in a cool place.
Step 2
Wet salting In non-oxidizing dishes (tank, bucket, barrel, saucepan), lay the fish in layers with the belly up and sprinkle with salt. To give the fish a delicate taste, add a tablespoon of granulated sugar to the salt. After laying, cover the fish with a circle, knocked out of boards or sawn from a single piece of wood - from linden or aspen. Put it in the cellar or refrigerator. After 3-8 days (depending on the size of the fish), remove it from the brine and rinse it with running water, then dry it in the air and put it in a wooden box.
Step 3
Hang the ambassador sagging on the transverse rods. Dip the rods into the brine so that they do not press against each other. Store fish in a cool place. After a week, the fish can be eaten.
