Taranka is good as a beer snack and by itself. This general name means various types of dried fish: the ram itself, and roach, and roach, as well as larger species (goby, bream, perch, crucian carp, and so on). In order for the fish to turn out to be truly tasty, fragrant and at the same time not overdried, you need to remember the simple technology of home-made drying.
It is necessary
-
- a fish;
- coarse salt;
- vinegar;
- enameled container or stainless steel container;
- wire or thread.
Instructions
Step 1
Preparing the fish Use only the freshest fish that has been stored for only a few hours after catching. Small fish (up to 0.8 kg) do not need to be gutted. Peel the larger fish from the entrails and pour salt inside. It is also recommended to make a longitudinal incision in the back and fill it with salt. The rest of the fish is generously rubbed with crystals, especially carefully in the area of the head and gills. Only coarse salt and no impurities are suitable - fine salt creates a crust on the fish, which prevents the brine from getting inside.
Step 2
Salting On the bottom of an enamel dish or stainless steel container, pour a layer of salt 5 mm thick. Lay down the first row of fish sprinkling with salt crystals. Top with 10 mm of salt, then another layer of fish, and so on. When finished, put the oppression on the container and put it in a cool place - in the refrigerator or on the balcony in winter, but so as to avoid direct sunlight. Drain the resulting liquid periodically. Salting small fish (0.1 kg) will take no more than two days, larger fish (up to 0.8 kg) will be ready in 3-4 days, larger fish in 5-14 days. The cessation of abundant excretion of fluid is evidence that the fish is salted.
Step 3
Drying After removing the fish from the container, rinse it well. During the second rinse, add 25 ml of vinegar for every three liters of water in order to get rid of annoying flies when drying. Hanging the fish upside down is not recommended, as all the juice will flow out of it, and the product will become tough and tasteless. The best option is to thread a thread or wire through the eye holes. After stringing the fish, hang it in a well-ventilated area away from direct sun. Cover the fish with gauze or a mosquito net to avoid parasites.
