Not each hostess will undertake preparation of a flounder, there is an opinion that this fish difficult in preparation. When frying a flounder many face a problem of cleaning of sharp scales and elimination of a special smell. Having prepared a dried flounder, you will be able to enjoy its taste, without spending for it many forces.
It is required to you
- Fresh flounder;
- salt;
- dense thread.
Instruction
1. Prepare fish. Cut off the head and gills. Cut off the head and gills, around, leaving as much as possible meat. In a flounder there aren't enough entrails therefore if fish small to take out them there is no need. If a fish trunk big, remove all entrails. Carefully wash out fish under flowing water. Leave a flounder in the cool place at several o'clock then merge the formed liquid.
2. Carefully rub each carcass with large I will merge inside and outside. Lay fish in deep capacity.
3. a glass of salt add 4 glasses of cold water. Fill in with the received solution a flounder. Put oppression on fish and leave to be salted from 3 to 7 days. Time of salting depends on that how salted fish you want to receive.
4. The salted fish, wash out her from salt. Leave a flounder in cold water at several o'clock. After fish lies down in water, get it on a twine. For this purpose take a twine or dense thread, insert thread into a big needle. Pierce a needle a fish trunk and shift it on thread.
5. Hang out fish on well aired place so that she didn't adjoin with each other. It is possible to hang up fish on the street or a balcony in the summer, and in cold time to stretch a twine near a kitchen window. Time of drying from 1 to 2 weeks, depending on the size of a flounder.
6. After fish is ready, remove her from a twine and wrap up in paper. You store in well aired place.