Sun-dried fish – a national delicacy, a favourite dish of fishermen, admirers of beer and all who love salty.
What fish dry
It is simple to dry fish in house conditions. Чехонь, a vobla, a bream, ram, a perch, a sapa, a guster – all these breeds of fishes perfectly are suitable for drying.
The fish has to be fresh-caught is a guarantee of the subsequent purity of product. Each small fish separately needs to be washed out from slime, dirt and garbage, to allow water to flow down.
To dry fish, it needs to be salted
Before beginning to dry fish, for example, a vobla, it is necessary to salt it. Salting requires ware. It can be a plastic bucket, a basin, the enameled or aluminum capacity, a pan from stainless steel. The bottom of ware needs to be strewed with coarse salt or to pour strong salt solution (120 g of salt on 1 kg of a fresh fish). Further the first group of fish gives all the best, as a rule – the largest and it is poured by salt. Small fishes keep within densely, up a paunch. Then the second group of fish, from above – a salt layer, etc. is put. Ware with the salted fish needs to be put to the cool place.
For the second day the brine or brine will appear. Now from above on fish it is necessary to put oppression (a big can with water, a brick or a stone in a package). Air from small fishes will be squeezed out under the influence of cargo. In two days the oppression can be removed.
It is possible to define prosolennost degree for the third day. Correctly salted fish if to pull her for a tail and the head, crackles because salt impregnated a backbone. Besides, when pressing the dent remains a finger on sarcocarps of a big fish, at the salted insufficiently fish this trace disappears. Meat on a back at the salted fish dense, on a section dark gray.
Before drying fish, she is soaked
It is necessary to dry fish soaked and well washed out. Each small fish separately needs to be washed out from salt and slime, without damaging scales. It is necessary to soak fish in fresh water several hours. For example, fish who was salted three days has to lie down in water 4 hours. Three hours of soaking are enough for a small fish of two-day salting. During this time it is necessary to change and watch water that water completely covered fish.
There are several ways of threading of fish. For example, pieces of an aluminum or copper wire from 40 to 50 centimeters long will approach. It is possible to take a linen rope, a twine, laths with nails. From a corrosion-proof wire it is possible to bend hooks, and the grid in a frame is required if a small fish very small. Experienced fishermen advise to puncture fish in an eye, so it will turn out equal and will look appetizingly.
Where it is possible to dry fish
houseconditionsIt is possible to dry fish in at the dacha, on the attic, in a garden, on the balcony with a look to the yard. It is better to hang out fish in the evening, in a night it will be weather-beaten and will be interested in morning of a fly in it not so strongly. For protection against flies it is possible to use a grid from kapron or the gauze tense on a framework in which there is fish.
And, at last, how to dry fish
You shouldn't have densely small fishes to each other. Each of them has to be aired and get warm well sunshine. Time of drying will depend on weather, season, the sizes of fish. It is better if it isn't really damp, and air temperature won't rise higher than 23 degrees. At more high temperature at fish of fat grades fat can begin to flow, and the damp small fish will simply cook in the sun. In such weather it it is necessary to dry on a draft a baking plate a canopy, on the attic or in a shadow.
In five days it is possible to begin to taste sun-dried fish on readiness, and it is necessary to do it each next day. It is better if it awaking slightly underdried, than on the contrary. At correctly dried fish caviar of red-orange color, a dry and harsh back, pink-yellow meat.
Ready sun-dried fish should be stored in the cool place in paper packing.