It is known that in addition to pleasure and a feeling of deep satisfaction, fishing also brings a catch. Taking care of it entirely falls on the shoulders of a successful fisherman, who must not allow spoilage of the trophy. The easiest way to cook caught fish is salting.
It is necessary
-
- soup plate;
- spacious enamel bowl;
- knife with a sharp blade;
- oppression (can of water
- a rock);
- thick fishing line;
- rock salt;
- sugar.
Instructions
Step 1
First of all, remove algae, ooze or grass from the fish. Fish less than 0.8 kg can not be gutted, and if the weight exceeds 1 kg, then it is recommended to remove all entrails and gills. Try not to damage the gallbladder, otherwise the fish will acquire a bitter taste.
Step 2
Take a deep plate, pour rock salt and sugar into it (no more than 25 g of sugar per 100 g of salt) and mix thoroughly. Open the gutted fish from the side of the abdomen and pour the salt and sugar mixture over the belly to the head. Then rub the outside of the carcass against the scales with salt. Spices can be added if desired.
Step 3
Place the prepared fish in a spacious enamel bowl and cover it with a small lid. Put oppression on top and put everything in the refrigerator for a couple of days.
Step 4
After this period, take out the fish, rinse it thoroughly from all sides with clean spring or cold boiled water. This procedure will help to get rid of excess salt and the meat will become translucent.
Step 5
Next, you need to hang the fish to dry. To do this, string the carcasses on thick fishing line or wire and hang them in the kitchen or on the glazed balcony.
