Bream – one of the most desired trophies for the fishermen specializing in catching of freshwater fishes. This representative of family of cyprinid has excellent gustatory qualities, and in a salty or dried look is the integral attribute of everyone a sit-round gathering behind a glass of the foaming beer.
To salt a bream in house conditionsof , it is optional to be culinary "guru" - enough only to have an idea of all subtleties of the ancient recipe of salting. By the way, this recipe is suitable for salting not only a bream, but also any other freshwater fish.
Preliminary preparation
Everyone who decided to master technology of salting freshwater fish in house conditions has to know that it is possible to deal only with fresh raw materials. It is hardly worth buying fish in supermarket for preparation of this superpopular dish as it is almost impossible to learn precisely, what is the time passed since that moment when she was caught from a bottom of a reservoir and placed on a counter. Therefore it is the best of all to use for salting the fish hooked with own hand or acquired in morning hour in the market it is possible even on spontaneous.
Before starting actually the process, it is necessary to be defined – in what look the fish will be salted: in viscerated or whole. It is possible to proceed from opinion, popular in the people, which says that it is necessary to clean a bream only in case in it there is no caviar. However, this business especially individual, it is only necessary to know that the eviscerated fish always prosalivatsya better that nullifies a possibility of development in it various dangerous microorganisms. Besides, fish without entrails always remains longer.
How to salt and dry
Carefully drawn fish (it is important to remove when imboweling as well gills) it is necessary to wash out properly a baking plate a stream of cold water. After that it is necessary to find among kitchen utensils suitable capacity for salting. It can be the enameled or aluminum basin, a bucket or other capacious ware. Before stacking fish, on a bottom of capacity it is necessary to fill salt. Breams can be stacked paunches up or sideways, each new group of fish it is necessary to season with salt generously. After all fish is laid, it needs to be covered or a wooden plate and to put a baking plate bends. As oppression it is possible to use the stone wrapped in a plastic bag or a 5-liter jar filled with water. Fish under oppression within five-ten days in the dark and cool place has to Prosalivatsya. The optimum place for a qualitative prosol – a cellar or a dark closet. Degree of readiness of a bream to define rather easily – if the fish back gained characteristic rigidity, it is possible to pass to its drying safely. Before stringing fish for drying on a thick fishing line or a wire, it needs to be washed out carefully in cold water and to soak from salt and the accumulated slime. That in the course of drying flies and other insects didn't sit down on fish, it can be placed in the made with own hand wooden container fitted by a gauze. The first test can be removed in five-seven days.