Fish treated with table salt has special flavoring properties. For salting, you can use different methods - dry and wet, warm and cold. The taste of the product will vary depending on the salt content. Carps can be strongly salted, medium salted, slightly salted.
Instructions
Step 1
Gut the caught fish, rinse with water, rub with salt. Prepare the enameled dishes, lay the carcasses in layers, salt each row.
Step 2
Close the dishes with a flat lid or plate, press down with a weight, use a three-liter jar of water. Leave the fish in a cool place, after 10-12 hours the juice will appear, leave it until the end of salting. After 4 days, remove the oppression, remove the carcasses and rinse under running cold water. The ambassador of freshly caught carp is called warm.
Step 3
Consider the size of the fish. Carcasses less than 100 gr. will be ready in 2-3 days, medium (100-250 g.) in 5-10 days, large gutted (500-800 g.) in 3-6 days, large layered in 7-10 days.
Step 4
For small fish, use dry salting, just sprinkle the carcasses with salt. Use baskets or drawers as utensils. The juice that forms during salting should drain off.
Step 5
If you have larger specimens - from 2 kg or more, gut them, spread them, make cuts and sprinkle them with salt. Place the carp skin side down, drain the juice periodically.
Step 6
Soak salted fish in cold water. Carcasses must be completely covered with liquid. Leave them on for 30-40 minutes, then remove, peel, rinse and cut into pieces. If the fish is highly salted, keep it for 4-6 hours, change the water periodically.
Step 7
Strongly salted salting - this is more than 14% of the salt content; medium-salted salting - 10-14%; slightly salted - up to 10%. If you salt freshly frozen fish, the method will be called cold.
Step 8
Season the carp with mixed salt. Rub the gutted fish with salt and cover with tuzuluk. Tuzuluk is a saturated salty solution. As a result, the meat will turn out to be not only tender, but also juicy.
