Process of a pickles of small fry for drying or drying can be carried out in house conditions. In spite of the fact that there is a large number of methods as it is correct to salt small fry, there is one general rule - it is necessary to take only the fresh and intact fish for salting.
Wet, or brine, way of a pickles of small fry
Brine is the brine which is turning out as a result of dissolution of salt in the juice which filtered from fish. That in brine bacteria didn't breed, it needs to be merged regularly.
For this way choose small fish, up to 1 kilogram. In hot weather the small fry needs to be cleaned, in cool - it isn't obligatory. It isn't necessary to wash fish, it is enough to wipe of her with a dry rag. For drying coarse salt is used, it is necessary to extend all moisture from fish.
For a start on a bottom of a tank salt is filled. Then densely a row behind a row fish keeps within, at the same time each row plentifully falls down salt. From above the wooden circle or a cover and is put on it cargo. As cargo there can be, for example, a big heavy stone. The oppression is necessary in order that in fish it wasn't formed gas cavities where a putrefactive bacteria can lodge. Several hours later the brine, or brine appears. An important point at a pickles of small fry is its stay in the cool place, it is necessary in order that it didn't deteriorate so far salt will get into fish. The fridge, a cellar will be suitable for these purposes. Approximately in three days the salted fish it is necessary to soak in water to get rid of excess salt. After washing fish it is necessary to expose to the wind. It is better to hang out it for the night as there are no flies at this time. Flies lay eggs only on wet fish therefore when the small fry dries, flies to it aren't terrible any more. Since morning the fish needs to be sprysnut vinegar for additional protection against flies and to hang out (better to choose well aired room).
Dry way of a pickles of small fry
This way of salting will be suitable for more large fish, weighing more than 1 kilogram. For a start it is necessary to remove all entrails, and then to cut everyone along the ridge and to wipe with a dry rag. Inside small fry it is necessary plentifully, but moderately, to salt. All fish should be laid ranks in a wooden box, to cover with polyethylene and to put to the cool place. During a pickles the small fry will also emit juice, but unlike the first way, it will flow down at once from a box through cracks. In the dry way fish is salted up to 5-7 days. At the end of pickles term the small fry needs to be soaked from excess salt, to wash out in water and, having hanged out on a rope, to hang out to dry. When fish is ready, she needs to be removed and examined on existence of the eggs laid by flies. It is better to store ready small fry in packages from polyethylene, so it won't be overdried and won't become stiff. Though it is pleasant to someone more chilly.