Easy recipes: dried fish

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

Dried fish is s alted fish, dried in the open air at a temperature of twenty degrees Celsius. It must be said that for this purpose it is recommended to choose a fatty or medium fat product, for example, ram, mackerel, mullet, vobla and others.

The main feature of this product is that it is suitable for eating without any additional cooking. So, when exposed to the sun and heat, the fish dehydrates, physical and chemical processes begin to occur in it, as a result of which the meat gets a specific taste. Dried fish is stored for a long time.

Let's consider how to get dried ram, roach or, for example, mullet.

So, before drying, the fish must be processed and s alted. If it is small, then it is not cut before s alting, and if it is large, then it is gutted through a longitudinal incision, while caviar and milk are left.

Then, ten small or four large fish are strung on twine with a large needle through the eyes, while the backs are directed in one direction, and its ends are tied into a knot. Further bundleswashed, and the carcasses are rubbed with s alt (it is also stuffed into the gills and fall asleep inside through the incision).

Then they take a tub or a barrel, pour a solution of water and s alt (4:1) on its bottom and lay the bundles so that the fish is belly up. And only then the container is covered with a wooden circle, on top of which oppression is placed. S alting time ranges from two days to one week, after which the bundles are washed in cold water.

Let's consider how dried fish is obtained. So, the bundles are hung out in the open air on the sunny side (in the shade) in a ventilated place. This is best done in late spring or early summer when the weather is cool and dry.

The important point here is to protect the fish from insects. For this purpose, it is lubricated with vegetable oil and covered with gauze. And when it dries, the gauze is removed.

How long should the drying of fish take? It should be said that the fish will dry up to five weeks, depending on its size, as well as on weather conditions. The readiness of the product can be determined by its color and elasticity. So, the fish should have a yellowish-pink even color.

Store dried fish in a cool place. To do this, it is pre-wrapped in paper or newspaper. Or they put it in a glass container, where they put a burning candle, and clog it. The candle will go out when the oxygen runs out. Thus, the product can be stored for several months. You can also store it in the freezer or in a tightly sealed tin.

Dried balyki from such oily fish as sturgeon, salmon, catfish and others are considered a delicacy. They are cut from the back and the insides are removed. S alt is poured into the belly and the fish is put in a bowl for several days. Then it is washed and hung out in the air for three days.

Finally, I would like to say that drying itself takes a lot of time, it is not surprising that, constantly thinking about it, the fish may even dream. And why dried fish is dreaming, we know - for easy and pleasant work. Therefore, you need to have a little patience, and then you can get a tasty and high-quality product.