Smelts — the distant relative of family salmon, living in the Arctic Ocean and at coast of the Pacific Ocean. The fresh fish has a cucumber smell, she practically has no skin, and meat gentle, fat and very tasty.
It is required to you
- For preparation of dried smelts:
- - 500 g is fresher than smelts;
- - 50 g of salt;
- - 1 tablespoons of vinegar (9%);
- - fishing line, nylon thread;
- - glass jars, plastic bags.
- For preparation of dried smelts with pepper:
- - 500 g is fresher than smelts;
- - 50 g of salt;
- - paprika (to taste);
- - garlic (to taste);
- - fishing line, nylon thread;
- - glass jars, plastic bags.
Instruction
1. For drying choose the fresh fish frozen it is necessary to place in water. Wash out smelts in flowing water. Then take salt of a coarse grinding and pour each fish. When salting fish it is necessary to proceed from observance of the following proportions: on 500 g of fish a part of salt is required 1/10 from her weight. Then for 3-4 hours leave smelts to become impregnated with salt at the room temperature.
2. 3-4 hours later wash fish with cold water to remove excess salt. As the smelts are a fatty fish, for washing it is desirable to add a little vinegar to water. Let's water flow down, after that it is necessary to string smelts on a fishing line or a nylon thread and to hang out to dry. When threading the fish can puncture or the head, or a tail. Some fans of a dried fish consider that the smelts need to be suspended only for a tail that internals of fish could follow through her mouth.
3. In 2-3 days the smelts will be dried and will be ready. About a ready state it is possible to judge by taste. If to leave fish to dry for longer time, then she will become absolutely dry.
4. For storage of dried smelts it is the best of all to use glass jars or plastic bags which need to be put in the fridge that fish didn't dry up even more to a fossilized state.
5. The peculiar taste and aroma are capable to give to a dried fish various spices. Prepare dried smelts with pepper according to the following recipe. Wash out smelts in flowing water, season with salt of a coarse grinding each fish. Leave for 3-4 hours that your fish was well salted.
6. Then wash with cold flowing water for removal of salt and strew fish with the red burning pepper and garlic crushed by means of the garlic press. Pepper and garlic is necessary very little to impact relish, but if you love salted and sharp fish, then add these ingredients to the taste.
7. Leave fish for 1 hour, and after that it is possible to suspend by means of a fishing line or a nylon thread. The dried smelts in the same way are stored: in a glass jar or in plastic bags in the fridge.
8. The smelts contain in the structure a large amount of useful substances (vitamins, macro - and minerals, fats). Caloric content of fish rather small: 100 kcal on 100 g. The smelts are loved for unique taste and content of fat which promotes heat generation in a human body and also helps at heart and vascular diseases. In the period of spring avitaminosis the smelts will fill up your organism with necessary vitamins and useful substances.