Dried crucian carp: preparation and storage

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

Crucian is a tasty and he althy fish. It is boiled, fried, smoked, stewed. Dried crucian carp is especially tasty. To prepare it, you first need to s alt it. The cooking recipe has its own nuances that should be considered during operation. You also need to know the rules for storing this product.

Benefit

Dried crucian carp is rich in nutrients: vitamins A, B, C, E, PP. It also contains iron, molybdenum, nickel, fluorine, chromium. Such a composition has a beneficial effect on the human body. Thanks to the polyunsaturated acids Omega-3, a person is protected from oncology. The product is necessary for the treatment of nervous disorders and depression during pregnancy and after childbirth.

It is useful to use fish as a prophylactic in the fight against cardiovascular diseases, strokes, heart attacks. Small carp can be eaten with bones to compensate for the lack of calcium. Is dried crucian tasty? The product has a pleasant taste, because of which almost everyone loves it. It is only necessary to use it in moderation so as not to harm he alth.

The lack of crucian carp is considered a lot of bones, includingsmall ones. Because of this, there are difficulties with its use. Care must be taken, especially when giving the product to children. There is such a fish, in addition, it is contraindicated in case of individual intolerance.

Cooking rules

To speed up the process, you need to use small carp. Fish are not gutted, fins and heads are not cut off. Then the product will be natural and tasty. But at the same time, it will have a bitterness that not everyone likes. If the fish is large, then before s alting it is gutted and a longitudinal incision is made on the back. The scales should not be removed, as they serve as protection against s alting and drying out.

The following components are required:

• fresh crucian carp - 3 kg;
• coarse s alt - 300 g;
• sugar, dill, garlic - to taste.

To get dried crucian carp, you need to prepare a volumetric container that will not oxidize. Suitable dishes made of wood, plastic, glass, enamel. We also need wire, fishing line, thread.

S alting

The fish is cleaned from the insides. Then it must be washed, carefully processing all areas. For s alting, 2 methods are used:

• dry;
• wet.

Both make delicious dried crucian carp. Each option has its own subtleties of preparation.

Dry method

If the dry method is chosen, s alt must be poured into the bottom of the dish. Each fish is rubbed with s alt, which must be poured into the belly, gills, mouth, incision on the back. Carp should be placed in a container: first large, and then small. Alllayers are covered with s alt. Small crucians are covered with a lid and put in the refrigerator for 1-3 days. Large fish should be put under oppression in a cool place. To avoid bacteria, the liquid that appears under oppression is drained daily.

After 1-3 days, the fish are washed. After washing, it is soaked in water with vinegar for 30 minutes. Then it must be put in a colander to drain and dry. If you use smoke smoke (100-150 g), then the fish will have a smoked taste and aroma. Gauze does not need to be used. The photo of dried carp shows the appetizing appearance of the product.

Wet Ambassador

It is necessary to choose fish of the same size. It must be filled with saline. For 3 kg of crucians you need 2 liters of water, 300 g of s alt, 1 tbsp. l. Sahara. Optionally, 3 tsp is added. dill and 2 tsp. minced garlic.

Then the above activities are performed - refrigerator, washing, drying. Quality fish has a dense back and dark gray meat. After drying, there will be a white coating on the surface.

Drying on a ram

To dry fish on a ram, you will need a thread or fishing line, which are used for stringing. You can hang it on hooks. The bellies of the fish must be pushed apart with toothpicks so that everything inside dries out properly. A special solution will protect against flies: vinegar 9% (1 tablespoon) is mixed with sunflower oil (2 tablespoons). The liquid is used to rub the fish, after which it can be dried.

For several days it is better to dry the crucian on the street at night. During the day it is better for him to be indoors. After 3 days of hercan be hung outside, covered with gauze.

Using the dryer

To protect the fish from flies and other insects, you can buy a dryer. Drying time is determined by temperature and humidity. It may take from 3 days to a week.

Dried crucian is usually ready in 5-7 days, and dried in a week. With the use of a dryer, the fish is dried for several hours. The product tastes great.

Calories

You don't have to worry about watching your weight. The calorie content of dried crucian carp is 87 kcal. Protein in 100 g of the product is 17.7 g. There is almost the same amount in meat, but its digestibility is the worst. Fat in carp is about 1.8 g per one hundred grams.

Storage

How to store dried carp? It needs to be placed in a wooden box, wicker basket or cloth bag. Then the fish will last up to 2 weeks. If you need long-term storage, then it should be wrapped in parchment and put in a cool room. In such conditions, the product will lie for up to 2 months. It is also stored in the refrigerator.

For 1 year, solid, thoroughly dried and gutted fish is stored. It must be regularly lubricated with sunflower oil so that it does not dry out. But you can also store in a glass jar.

Usually fish is eaten as an appetizer for beer. It serves as an excellent addition to the drink. And if suddenly, which happens quite rarely, there are overdried fish left, they are added to different dishes. For example, you can grind them into flour,which is suitable for fish cakes, sauce, soup.

It is important to follow all the rules for cooking delicious fish, because only then it will be of high quality and fragrant. For this, you need to use fresh crucian carp, without damage. If the product is prepared correctly, you will always have this delicious treat at home.