The dried fish is great snack under cold beer during a hot season, however in shops it isn't always possible to buy really quality and tasty goods. Therefore fish houses often dry therefore tasty and fresh snack turns out – however for its preparation it is necessary to follow several basic rules.
Preparation to сушкеДля training of fish for drying wash its baking plate with cold water and accurately draw then put it in the plastic or enameled ware (don't use metal tanks). Previously cover a ware bottom with approximately 2-3-millimeter layer of coarse salt and lay a fish trunk dense layers – a tummy to a tummy, a tail to the head. Strew the first group of fish with a large amount of salt and lay out atop the second row of fish – at the same time the last fish layer has to be completely covered with salt. Having salted all fish, cover ware which diameter is a little less than diameter of the ware.
For giving to future dried carcasses of a peculiar taste and aroma, put several laurel leaves and the spices suitable to fish between their layers.
On a cover of ware place cargo up to two kilograms and put capacity with the salted small fish in a cold dark spot – for example, in a cellar or on the lower shelf of the fridge. Leave fish there for three days then take her from ware and carefully wash up a baking plate flowing cold water from slime and salt. If you want to receive light-salted snack, wash out fish of minutes 10-15, and then leave it in a colander that water flew down in the natural way. After that dry fish by means of paper towels and you pass directly to drying process. Drying of a rybychtoba to dry the prepared fish, take a fishing line, a rope, simple office paper clips or hooks which can be made independently of an elastic steel wire in the form of letter Z. Pass a rope or a hook through a lower lip or an eye of fish - so all her internal fat will remain in her therefore dried snack will turn out more gentle and juicy, but not rigid as a sole. Having strung all carcasses, suspend them in any, well aired place – for example, in the city apartment it is possible to dry a small fish on the balcony, and in a country house the wood or a garden will become the ideal decision. At the same time hang out fish only in dry and warm weather as precipitation and the increased humidity will make it the impregnated moisture and which froze slightly.
You don't dry fish on the balcony if on it svezhevystiranny linen is hung out, it will become impregnated with a fishy odor which of it will disappear very long.
Usually fish is qualitatively dried up in five-nine days, however if desired this process can be accelerated significantly. For this purpose hang out fish over the gas stove at the height not less than 80 centimeters from rings – if to hang up it below, fish will cook and will lose the gustatory qualities received in the course of salting. When using this method you receive a tasty dried small fish in several days – inwrap ready snack in a cellophane film and put on the average or lower shelf of the fridge. There it will be able to be stored throughout quite long time – the main thing, not to put it in the freezer where fish will be frozen and will become impregnated with ice moisture then snack for beer from it will turn out very and very mediocre.