Sturgeon – a large fish and at the same time very tasty. It can fry, bake, extinguish, smoke, to be dried and salted. Salting fish assumes her dehydration and replacement to a part of water in fabrics food I will drain.
It is required to you
- tub with a cover;
- oppression;
- salt;
Instruction
1. Prepare fish. For this sturgeon it is necessary to draw well, without deleting an abdominal cavity. Try not to damage a thin plenochka which covers a layer of fat on a paunch. Therefore make a cut through a back, cutting edges from a backbone from one of the parties.
2. Cut off the head, a tail and fins of fish. Carefully take out a dried spinal cord (vertebral cartilage). Accurately divide fish into links. Pieces of a sturgeon don't need to be washed a baking plate with water, just dry wipe with a clean rag.
3. Prepare a tub, a barrel or a box without cracks. Lay fish pieces in a container, plentifully seasoning with salt each row.
4. Lay out fins and tails (tail) on top of all fish completely to cover her. Cover with oppression.
5. Lay a flat board on ice. In two days to a zakuporta capacity with fish also place it on a board.
6. Check quantity of a brine. It has to close completely fish. If it isn't enough, add a little chilled brine to a container with a sturgeon.
7. You watch that unboiled water didn't get to a barrel with fish. Periodically wash a cover with clear water.
8. Check readiness of fish. The salted sturgeon "zadubet", i.e. will become firm, and pieces will be badly bent.
9. Get ready fish by means of a big clean fork or a hook.