Salting is one of the ways to preserve fish for future use. Perch is very common in Russia. This fish lives in freshwater lakes, rivers and ponds almost throughout Europe, North Asia and eastern North America. Usually chefs are annoyed by perch scales, which can even be called a shell. Perch meat is tender, white, low-fat, and has a pleasant taste. Perfect for fish soup, roasting and baking in the oven. Perch is one of the tastiest and easiest fish to cook.
It is necessary
-
- fish (10 kg);
- salt (1 kg);
- water (1 bucket).
Instructions
Step 1
Take knife and kitchen board. Place the perch on it. Carefully remove the scales from it.
Step 2
Make a longitudinal incision in the abdomen, from the head to the caudal fin. Gently remove the liver with gallbladder.
Step 3
Remove the gills of the fish. Then, the first dorsal fin.
Step 4
Take a clean, dry cloth and wipe the fish with it.
Step 5
Then take an enamel pot. Sprinkle salt on the bottom.
Step 6
Lay the fish in tight rows: head to tail, back to belly.
Step 7
Season each row with plenty of salt. So much salt is poured onto the top row so that it covers all the fish.
Step 8
Put a plate on top in the shape of the dish. Put oppression on it.
Step 9
Place the fish in a cool place. Within 2-5 days (depending on the size) the fish will be salted.
Step 10
Before hanging the fish for drying, soak it in plenty of water (for 2-5 hours). The perch is ready for use!
