Dried flounder at home

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

Delicious dried fish is not only an ideal beer snack. And without foam, she goes with a bang, especially in a warm company of friends. In this case, the most important criterion is the quality of s alting, as well as the process of further preparation. In stores, you can rarely find a successful, in our opinion, fish. It can be over-s alted or over-dried, and for some it will turn out to be too wet. Therefore, the ideal option is to cook it at home yourself. Today we are interested in dried flounder. How to cook it so that it “squeaks behind the ears”? This is a real art, as those who tried to prepare for the first time often turned out sticky, over-s alted or under-s alted fish, which quickly deteriorated.

River or sea

Most often, dried bream, perch and other river inhabitants are sold in our stores. They taste good, but still cannot be compared in quality with sea fish. Therefore, if you decide to buy a freshly frozen product and cook it yourself, then it is better to give preference to the second. Dried flounder is a real delicacy. Try once and for allforget about roach and bream.

Another important fact is the infection of river fish with helminthic invasions. Choosing marine life, you practically do not risk anything. Therefore, dried flounder is much more preferable than the perch we are used to.

Dried or Dried

Most often people confuse these two cooking methods with each other, so let's dwell a little on the terminology. Dried fish is obtained by drying pre-s alted raw materials. It could also be meat. However, it is often referred to as dried. What is the difference? Dried fish is a complete and independent dish. But the dried billet is considered a semi-finished product. It can be both fresh and s alted, but is used only for cooking, and not as an independent snack.

Process Method

Why are we interested in dried flounder today? After all, you can quickly fry it or cook a pie with it. The thing is that such processing makes it possible to prepare a fish for future use. If you come across a large batch of fresh fish at a reasonable price, then be sure to take advantage of the offer. Dried flounder is a dietary product that can be stored for months.

To get a quality and tasty fish, you first need to pickle it, and then it just hangs in a ventilated place and comes to readiness. That is, it does not undergo heat treatment and retains all vitamins and minerals in full. And there are a lot of them in fish. These are polyunsaturated fatty acidscalcium and iodine, iron and phosphorus. Regular consumption of such a product in food helps prevent diseases of the heart and blood vessels, improve thyroid function, normalize blood clotting and lower cholesterol.

Calorie dried fish

This question interests most women. Of course, if you follow the rules of a he althy diet, then s alty products are not included in the list of what you should eat. However, it is still worth pampering yourself from time to time, especially when it comes to such a useful product as dried flounder. This product is not only dietary, but also does not entail weight gain. Therefore, even while on a strict diet, you can please yourself with a piece or two of dried fish, diversifying your diet with this.

Choosing a fresh-frozen product

If you live near seaports, then there is usually no end to offers. Surprisingly, connoisseurs meticulously choose which flat beauty they are offered to buy. It is believed that dried flounder-ruff is the most delicious of all representatives of this species. By the way, its price in dried form is also the highest. This is something to keep in mind if you plan to sell cooked fish for sale.

Cooking method

First of all, we need to buy a quality product. Usually it is frozen fish in braces, which will have to be thawed a little. But don't wait for it to thaw completely, just enough to be able to separate onefrom another. Now you need to sort it by size. If this is not done, then it will be difficult to guess with the dosage of s alt, as well as the time required for its complete readiness.

Learning to do everything according to science

In order for the fish to be perfect, s alt will need 4.7% of the total weight of the fish. Therefore, weigh separately large and small specimens and get the optimal ratio. According to reference books and textbooks, the proportion is much higher, from 7 to 15%, but in this case you care more about the safety of the fish, and not about the taste. We simply sprinkle the fish with s alt and put oppression on top. Small specimens will spend 48 hours in s alt, and one that is larger than 20 cm can lie down for three days.

At the end of this time, you will need to wash each fish from s alt and soak lightly in plain water. For small fish it will be two hours, and for large fish it will be three. There is very little left, soon you will have the most delicious dried flounder. The recipe is simple but takes some getting used to. Do not forget that iodized s alt is not suitable for you. For s alting, you need a large, stone, grinding No. 2.

Drying process

You will need cameras or frames that are completely protected from various insects. They should be installed in the shade so that direct sunlight does not fall on them. But the breeze is very welcome. The optimum temperature is +15. Each copy is pierced in the tail area with a wire and remains hanging in this form. Large fish are removed after 5 days, for small individuals, four is enough.

Dried flounder, cooked at home, turns out very tasty, but you need to follow all the subtleties: s alt the still frozen fish, keep the proportions and be sure to wash and soak the fish and dry it at a low temperature. Industrial plants use hot air blowers. In this case, the drying process is accelerated, but the quality of the final product deteriorates noticeably. Therefore, it is not recommended to repeat such an experience at home, it is better to wait until the breeze does its job.

Instead of a conclusion

Flounder is a very useful fish, so if you happen to find a large batch, be sure to buy and prepare it for future use. In the process of drying, unlike frying and boiling, all vitamins and microelements are completely preserved, which makes it an incredibly valuable food product. The calorie content of dried flounder is only 85 kcal per 100 g of product, which is a very low indicator. It is considered a dietary product, very valuable in clinical nutrition. In addition, flounder is considered an effective aphrodisiac. However, if boiled and fried flounder has no contraindications, then the presence of s alt can be considered as such. Pregnant women, hypertensive patients, and people with chronic kidney disease should avoid or consume it in small amounts.