Drying – a convenient way of preparation of fish. And it is possible to make it by own efforts, without spending a lot of time and resources. As a result you receive dry fish which with pleasure both adults, and children will eat greedily.
It is required to you
- fish (ram
- carp
- vobla, etc.)
- salt
- spices (at will)
- water
Instruction
1. For a start fish needs to be drawn and washed out carefully. Scales aren't required to be cleaned off.
2. Further fish needs to be salted. The problem of salt is to extend excess moisture from fish; therefore for saltings better to take largegrinding salt, it is dissolved slowly and extends more moisture. We take a big pan and we spread fish layers: the first layer, from above salt, the second layer, again salt and so on. The last layer of salt has to cover completely fish.
3. We cover a pan or a piece of cardboard and we put oppression. So fish has to stay 2-4 days, depending on the size. Well salted fish has a dense back and dark gray meat.
4. The salted fish is carefully washed out to wash away all slime and surplus of salt. It is possible to otmachivat within several hours fish in cold water.
5. Further fish needs to be wiped and hung out dry for drying. Suspend, as a rule, for a lower lip or an eye, so fish turns out is more juicy. It is desirable to dry on a draft or over the gas stove (but not lower than 80 cm over fire level). It is desirable to cover fish with a gauze that flies didn't sit down on it.
6. It is better to store the dried fish in the fridge, having densely inwrapped in parchment paper or a food polyethylene film. The fact is that badly packed fish can begin to grow damp and an abyss.