From especially fatty fishes to whom carry also a vobla very tasty delicacies turn out if properly to carry out drying. The dried-up and dried fish can be eaten without additional culinary processing, it remains very long and quite well.
To make dried vobla, it is necessary to prepare at first fish, to add some salt, and then to dry on air. Carcasses with average and big fat content will approach. Under the influence of heat or sunshine such fish gradually loses water, and in its meat there are difficult chemical and biological processes. So the vobla develops a peculiar taste.
Training of a vobla for drying
The fresh vobla is cleaned, washed out in flowing water and make salting. Fish is rubbed with salt, fill it a belly. Then string on thick yarn, it should be done through eyes, having made punctures by means of a metal needle. The ends of yarn connect together.
It is necessary to salt fish with sheaves, that is chalka. In the capacity prepared for salting stack fish sheaves, season with dry salt of a coarse grinding. On a vobla salt will be distributed unequally – on bottom layers of salt it turns out less, than on the center, on top it is more. The top part in addition still is filled up with salt, a layer in one and a half centimeters. From above on fish arrange oppression for creation of pressure. Mixed salting of fish is so carried out. A consumption of dry salt – 12-14% to the weight of fish. Not the really large vobla will be able to be salted for two days, large it will be required to 5 or 6. If at posolny ware depth sufficient, a vobla it is possible to mix for improvement of a prosalivaniye. For this purpose interchange the position of bottom layers with top.
Drying of fish
Well salted fish has a back dense, meat on a section turns out dark gray, caviar – yellow-red. Fish is washed out in fresh water, clean from slime and not dissolved salt. After that it is necessary to hang out a vobla on poles on air – for a provyalivaniye. On a pole it is necessary to have so a linking of fishes that they weren't dense, and it is necessary to distribute them in two tiers. It is possible to place as a last resort and in several tiers. Sometimes the vobla is hanged out not on poles, and on a rope, having stretched it along eaves of the house or between support. It is possible to wrap up a vobla in a gauze for protection against flies if there is no special room for drying. It is necessary to dry a vobla about two or three weeks – it depends on weather and on as far as a large fish. Readiness is defined so: the back has to be dried out, meat elastic, rigid, the section turns out equal pink-yellow color, caviar – orange-red. It is the best of all to dry fish in the spring. At this time usually and wind is moderate, and days rather solar, clear. The fish dried in the spring develops special aroma and a taste.