Yukola fish - an incredible delicacy for the whole family

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dried fish, which is prepared in a special way, is called "yukola". They make it from a variety of fish species that are found in a particular region. The best and most delicious yukola is obtained from whitefish, whitefish, because they have a high fat content. This dish is very popular with hunters because it keeps for a very long time.

A little about fish

The method of cooking such fish came to us from Siberia and the Far East. This is a kind of alternative to canned food, but much tastier and he althier. Yukola fish is a satisfying and protein-rich food that has a very long shelf life. There are approximately 145 kilocalories per 100 grams, it all depends on the type of fish. Plus, it can be cooked even in field conditions. In the classic fish yukola recipe, s alt and any spices and seasonings are completely absent. The product is completely natural. Everything was done without s alt so that people were not tormented by thirst. Ready fish yukola can be added to soups and main dishes. It also makes a great snack for beer lovers.

Classic fish yukola recipe

Pike is one of the most popular and affordable varieties of fish for making such a delicacy. It is better to take fresh specimens that have recently been caught. So, we cook yukola fish as follows:

1. We clean the fish from scales, remove all the insides and rinse thoroughly in water.
2. Next, cut the pike along the spine, but do not reach the tail. You should get two halves that are connected by a tail.
3. As for the head, do as you see fit - you can leave it, you can cut it off. And, if possible, remove the spine and large bones.
4. On each half of the fish you need to make transverse cuts, about three centimeters wide. Then the fish will cook faster.
5. Now you need to hang each carcass on a rope on the veranda or in the yard. The location chosen should be well ventilated, out of direct sunlight.
6. We leave the fish to dry for three to six days, it all depends on the size.

Yukola with spices

This recipe is suitable not only for those who have a private house, but also for those who live in an apartment. Let's start cooking.

1. Clean the selected fish, gut, cut off the head, tail and rinse thoroughly in water.
2. Next, remove the spine, large bones, we get two halves connected in the tail area.
3. We take s alt, ground red pepper, suneli hops or any herbs, spices to your taste. Rub thismix into fish.
4. Next, put the carcasses in a container close to each other, sprinkle generously with s alt and leave for eight to ten hours.
5. Now we take each carcass and hang it on the balcony.

Jukola in brine

This is an easy and not so long way to cook amazingly tasty fish. We will need:

• Pike - about one and a half kilograms.
• S alt - three to four tablespoons.
• Sugar - one and a half tablespoons.
• Bay leaf - four pieces.
• Red ground pepper - three tablespoons.
• Dried basil - three tablespoons.
• Water - one liter.

The cooking method is:

1. Gut the fish, remove the scales and rinse well under running water.
2. Remove the head and cut the pike in half, but so that it remains fastened at the tail. Remove the spine and, if possible, the bones. Regular tweezers will help you with this.
3. Now make transverse cuts on each fillet half without touching the skin. Pieces should be two centimeters.
4. Next, cook the brine. Pour water into a saucepan, throw laurel, s alt, sugar, basil and pepper into it. Put everything on fire, bring to a boil.
5. After let the brine cool completely and place the fish in it for 12 hours.
6. After the time has passed, hang the pike in a well-ventilated area for two days or dry it near the fire for about three hours. Don't forget to wrap with gauze.
7. Now you need to bring the fish to full readiness inoven.
8. To do this, put the yukola on the grill, put parchment paper on the bottom (fat will drip from the fish).
9. Set the oven to a temperature of 60 degrees and simmer it for about four hours. After that, the product is ready to use.

Tips for making fish yukola

To make the fish really tasty, you need to follow certain rules:

• Use only fresh fish.
• Choose fatter varieties, then the fish will turn out nutritious, soft, juicy and not dry.
• It is better to use salmon varieties of fish, it is oily, and plus there are practically no parasites in it. Therefore, yukola is he althier and safer to consume.
• If you cook fish according to the original recipe, without s alt, seasonings and temperature influences, be aware that there is a high probability of becoming infected with parasites.
• If you want the fish to cook faster, be sure to make cross cuts on each half.
• Yukola should be hung in the shade so that the sun does not fall. Otherwise, the fish will dry out and have an unpleasant odor and color.
• The room in which you will dry the fish should be well ventilated or do it outdoors.
• To prevent flies from landing on the product and laying their eggs, wrap the fish with gauze.

When you follow the rules and the cooking algorithm, you will definitely get tasty and he althy fish yukola.