Salty чехонь is very tasty, fragrant dish. Once this fish was so demanded by the consumer that it had to be included in the Red List. Thanks to it it is possible to exercise control over chekhona population.
Don't worry on the fact that чехонь it is included in the Red List. Its trade cultivation practices in some areas. Thanks to it you can quite get чехонь in shop and quietly amuse the flavoring receptors with various dishes from this remarkable small fish. Чехонь, as well as fish кутум or usual karasik, treats numerous family of cyprinid. Gourmets claim that small fishes of this family are especially good in a salty look.
Before starting preparation of a chekhona, it is necessary to choose a method. If to speak about salting, then there are two ways: dry and wet. They differ from each other in the fact that at a dry method usual salt is used, and at wet - specially prepared salty solution.
How to salt чехонь in the dry way
Most often чехонь is a small small fish, and rather bony. For this reason she is used most often in a salty or dried look.
For a start you need to prepare the capacity suitable by the size. It is better if it is not too high, but with a wide bottom. Now fill up a capacity bottom with salt, thickness of a layer has to be about one centimeter. Now it is necessary to be engaged in chekhona carcasses. It is necessary to wash out them properly a baking plate a stream of flowing water. You don't hurry to spread a small fish in capacity at once, carcasses shouldn't be crude therefore previously remove excess moisture by means of paper towels. Now it is possible to place чехонь in capacity. Small fishes it is necessary to stack quite densely to each other, and their paunches have to be directed always up. Don't forget that from above a small fish it is necessary to salt properly too. Skilled hostesses recommend to use about 150 grams of salt on one kilogram of a chekhona.
Not too large carcasses of a chekhona at a pickles can be not cleaned. It will allow a small fish to become impregnated better, so, will make her more juicy and fragrant.
If there is a need to lay чехонь in several layers, then don't forget each of them to season with salt, and in this case carcasses need to be stacked most densely, otherwise all salt will appear at the bottom of capacity. At a pickles of a chekhona it is very important to follow one simple rule: large carcasses need to be stacked on a capacity bottom, and small - from above. So will eat a small fish more conveniently, small carcasses will be ready much quicker, than large. On average on salting a small carcass about four days, and large - ten leave.
It is very important to be able to define readiness of a small fish correctly. It can be done, being guided by color of eyes and density of a carcass. It is considered that чехонь it is ready if her eyes got a reddish shade, and the back became quite flexible and dense. The lack of release of juice from fish can be one more sign of readiness, but it is more relevant for small carcasses of a chekhona.
When you made sure that чехонь it was properly salted, it is possible to start the next stage - soaking. It is necessary to save fish carcasses from excess salt. There is nothing difficult, just place fish in cold water at several o'clock. Gourmets claim that optimum time of soaking directly depends on salting duration. For example, if carcasses were salted four days, then they need to be placed in water for four hours. After process of soaking is completed, place чехонь on paper towels and dry. That's all, the small fish is ready-to-serve. Now it is possible to pass directly to a meal, a fish belly of and relatives with surprising taste of a salty chekhona.
How to salt чехонь in salt solution
For salting 1 kg of a chekhona it is required to you: - 1 kg of salt; - 1 tablespoon of sugar; - 3 liters of water. Prepare a brine from water, sugar and salt, place in it washed out чехонь, close capacity or put oppression. Usually the small fish is ready-to-serve in a week.