Experienced fishermen can bring home a fairly large catch. What to do with so many fish? Try salting it with a spicy salting agent. It will be a great snack on the dinner table.
It is necessary
-
- salting dishes;
- a fish;
- salt;
- Bay leaf;
- black peppercorns;
- coriander.
Instructions
Step 1
Prepare the fish for salting. If a freshly caught river fish weighing 200-1000 grams is used for this purpose, then it should not be gutted and even more so frozen. It is best to salt the whole fish.
Step 2
Prepare salting dishes. In this case, a deep stainless steel or enamelled bowl or saucepan is most suitable. You can use plastic food containers.
Step 3
Lay the fish in layers. Put the largest ones down, and leave the smallest ones on the upper layers. Lay the fish in such a way that the head rests against the tail.
Step 4
Sprinkle each layer with a mixture of salt and coriander. Add a few black peppercorns and 1-2 bay leaves. Make sure each fish is covered with salt.
Step 5
Place a smaller lid, wooden circle, or flat plate over the crockery. Put oppression. You can use a large jar filled with cold water, a heavy stone or other object as it.
Step 6
Place fish dishes in a cool place. After a few hours, usually 10-12 hours, the fish will give juice (brine). Do not drain it until the end of the salting.
Step 7
Remove the oppression after 3-4 days. Drain all the brine and rinse the fish in cold water.
Step 8
Pour cold water over the whole fish and leave to soak for 1 hour. Let the water drain.
Step 9
Spread several layers of newspaper on a flat surface. Lay towels on top. Arrange the fish so that the individual fish do not touch each other. Dry for 2 hours on each side. Change newspapers and towels as needed.
Step 10
Store fish in the freezer, refrigerator, or cold room.
