Salting must be done immediately after buying river fish or after fishing. For salting, it is better to take winter and spring fish, since before the spawn period, its meat contains more fat, and it will be tastier.
It is necessary
-
- wooden barrel or enamelled utensils: bucket
- pelvis
- pan;
- oppression;
- sharp knife;
- freshly caught river fish (bream
- roach
- pike perch, etc.);
- salt (always coarsely ground);
- Bay leaf
- black peppercorns
- allspice
- cloves - optional.
Instructions
Step 1
Salt freshly caught fish "under herring" - this method of salting is the simplest. First, gut the fish: make a transverse cut with a knife between the head and pectoral fins, then open the abdomen with a longitudinal incision, starting from the head. Remove the entrails and gills, rinse the fish thoroughly.
Step 2
Rub each fish with coarse salt. This removes mucus from the scales, and salt is clogged under the scales. Sprinkle salt and under the gill covers of the fish.
Step 3
Place some salt on the bottom of a wooden barrel (enamel pot, enamel bucket). Lay the fish in tight rows as follows: the head of one fish should be placed against the tail of another, and the back of one fish should be on the belly of the other. So it will be salted faster.
Step 4
Sprinkle salt on each row. You can add spices: bay leaf, pepper, cloves, etc. Put enough salt on the top row so that it covers all the fish. You can add some sugar if desired.
Step 5
Place a lid or wooden circle on top and place a load, such as a washed and scalded cobblestone. Place the fish container in a cool place. It will be ready in about 3-8 days (depending on the size of the fish).
Step 6
Remove the fish from the resulting saline solution (brine) and rinse in running water. Serve fish salted in this way to the table without any additional processing, you just need to peel and cut it into slices. You can add vegetable oil and chopped onions.
Step 7
If the fish is too salty, soak it in water or milk before serving, and then fill it with marinade for 3-4 hours. For the marinade, combine vinegar 9% and water in a 1: 1 ratio, add table mustard, ground black pepper and sugar to taste. Leftover salted fish can be wilted.
