After successful fishing the river and saltwater fish is usually fried, cook from it a fish soup. And when the fisherman brings home fishes more, than usually, think how it is possible to dry fish correctly.
It is required to you
- Fresh fish, twine or strong thread, salt, water, capacity for salting fish.
Instruction
1. Prepare fish for salting. For this purpose draw it, wash out. Caviar if it gets, can be enclosed in a paunch of fish back. Whenever possible shift carcasses leaves of a fresh nettle that fish kept freshness if you aren't going to salt it at once.
2. Pass fish through eyes a needle in which strong thread or a twine, by paunches is inserted into one party. A large fish get on thread no more than five pieces on one, small-sized fish it is possible to get up to 15 pieces. Knot the ends of thread free.
3. Wash fish on a sheaf with flowing water. Rub it I will merge, and it is necessary to rub not only a back and a paunch, but also gills. At a large fish make a longitudinal cut on a back and wipe it I will merge too.
4. Part one part of salt in four parts of water. Lay in a sheaf brine with fish paunches up. Cover capacity with food wrap or a plate and put from above cargo.
5. To Solita fish in a brine from 3-5 days to 2-3 weeks, depending on her sizes and degree of a prosolennost of a product. Upon termination of salting wash out fish in flowing water and start its drying.
6. Best of all fish is dried in the fresh air on sunny days. Fish should be hanged out so that she didn't adjoin one to another. Insert between big fishes wooden sticks or matches for this purpose.
7. Protect fish from flies that they didn't take seat on her. For this purpose or grease fish with vinegar, or vegetable oil. Then cover with a gauze layer. As soon as fish slightly is dried, remove a gauze and finally dry to the necessary state a small fish already without it.