How to dry fish at home

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

Appetizing dried fish with cold beer is a great idea for dinner in the summer heat. It will taste best if you cook a snack with your own hands. Not everyone knows how to dry fish at home; for many, such a task may seem too difficult. However, it is quite possible to cope with this, you just have to try.

How to dry river fish: preparation

Dried is considered s alted fish, dried in the open air at a temperature of about twenty degrees Celsius. Vobla, bream, mackerel or ram are best suited for this method of preparation. Experts who describe how to properly dry river fish note that the taste depends on the fat content - a fatter variety will turn out better. However, if desired, other varieties can be prepared, such as mullet or barbel.

Before cooking, you need to properly process and s alt the carcasses. A freshly caught catch should be shifted with nettles and left for a couple of hours in a cool place, and only after that you can start working. How to dry fish at home? Small varieties can not be cut, and large ones must be gutted by making longitudinal cuts. Caviar and milk can be left inside so that theycooked with fish. After that, you can string carcasses on twine - it will be more difficult to do with s alted ones. Use a large needle to pierce the fish through the eyes, pointing back to one side.

One twine should have a couple of large or ten small carcasses. Tie the ends in a knot, rinse the bundle in water and rub with s alt. Stuff it into both the gills and the slits on the bellies. In large fish weighing about two kilograms, an incision should also be made on the back in order to pour s alt into it. Take a large barrel or tub, pour a solution of s alt into it and place the carcasses, trying not to make it too tight. Cover everything with a wooden circle and put oppression on top of it. The waiting time before drying fish at home depends on the type and size of the fish, how warm the weather is, and your personal preference. Typically, it takes two to seven days. After that, you can proceed to the final stage.

How to dry fish at home: the final stage

So, the fish is s alted and you can start drying it. Remove the s alted carcasses, leave them for a couple of hours and rinse with cold water. Hang the bundles in a place where you will have access to open air, on the sunny side, but in the shade. It must be well ventilated. The best weather for cooking is in spring or early summer when the days are not too hot or humid. In hot weather, the fat in the fish can go bad before cooking is complete, and this will reduce the taste of the dish. Carcasses should be hung with their bellies out, so that they do not touch the rest.

An important condition is protection from flies that can lay eggs in fish. To do this, the carcasses are lubricated with vegetable oil or vinegar solution, and also covered with gauze. You can hang the fish in a well-ventilated wooden box, which is tightly covered with gauze. As soon as the carcasses dry, the fabric can be removed - the product will no longer attract insects. Cooking time will take from two to five weeks depending on the size of the fish, after which you can enjoy the taste of your own catch.