After great fishing there is a wish to indulge the members of household not only a fresh fish who is instantly eaten in fish soup and cutlets, but also salty delicacy - sun-dried fish, so-called ""vobla"". In order that fish turned out tasty, it is necessary to know several subtleties.
It is required to you
- Fish
- Salt of a coarse grinding, sugar
- Water
- Basin (the enameled bucket)
- Twine, strong cord
Instruction
1. Fish can be salted in several ways. For example, medium-sized fish to half a kilogram is salted in the ""wet"" way. It is better not to wash the prepared fish, and to wipe dry fabric.
2. In ware for salting (it can be the enameled bucket or a basin) a little salt is fallen asleep for a bottom. It is the best of all to use salt only of a coarse grinding because it is more slowly dissolved and absorbs excess moisture from fish more.
3. After that on salt the fish in a special order keeps within dense ranks: the head - to a tail, a back - to a stomach, and it is even better - a back on a paunch that the oppression worked better. Each row is surely poured by salt. The topper of fish is seasoned with such amount of salt that it covered all fish. For fans of a peculiar taste it is recommended to add a little sugar.
4. After that ware with fish is closed by a cover or a wooden circle, and from above the oppression is put on it. It becomes for absence in fish of gas bubbles and cavities in whom a putrefactive bacteria can develop. In several hours, salt is dissolved in moisture, and fish is in so-called brine. It is necessary to Prosalivat fish in the cool place within 2-3 days.
5. After salting fish it is necessary to soak in flowing water. It is considered that fish it is necessary to soak so many hours how many days fish was salted. One more way to learn whether fish was enough washed out - to wait until fish begins to emerge. If fish emerges, that time to take out her and to work further.
6. Before direct drying the salted fish needs to be dried, having spread out it ranks on paper. Then fish is strung on a twine and hanged out in well aired room. Readiness of fish is defined on taste of future consumer.