The perch is found in the rivers and lakes of the European part of Russia much. This fish is especially tasty in a dried look, the small sizes of a perch allow to dry easily it in house conditions.
It is required to you
- 10 kg of a fresh perch;
- 5 kg of coarse salt;
- cool
- well aired room;
Instruction
1. Take a perch up to 500 grams - fish of such sizes will be to salt the easiest evenly in house conditions. Wash out fish in cold water, copies are larger - draw, remove from them gills.
2. Fill coarse salt a layer to three millimeters on a bottom of the wide enameled ware, from above lay out fish - the head to a tail, rather closely to each other. Fill up fish with salt, then also fill up each subsequent layer with salt. It is possible to put bay leaf, other spicery in salt to taste.
3. Close capacity the cover smaller by the size, put from above cargo, put to the dark cool place and leave for three four days. Take out perches from salt and wash a baking plate with cold flowing water, removing salt, spices and slime (if you want to remove a number of salt from fish and to make it light-salted, wash out within 15-20 minutes).
4. Dry fish, having left on a lattice that all water flew down, then wipe dry paper towels and hang out on drying. For this purpose pass ropes or office paper clips through eyes or a lower lip (it is possible to bend hooks from wire pieces) and hang up on a rope (fish has to hang freely, carcasses don't concern each other).
5. You will hang out a perch in the shaded, well aired place - in the yard under a canopy, on the balcony, on a tree if drying happens in field conditions. On the street there has to be rather dry and warm weather. Carefully close fish two-three layers of a gauze from dust and flies. Under such circumstances the perch will be ready-to-serve in five-eight days.
6. Hang out fish for drying over the gas stove, track that it was rather far from torches (not less than 80 centimeters). In such conditions the small perch prosalivatsya in two-three days. You store the dried-up fish in the fridge, having inwrapped in parchment paper or polyethylene.