Dry and cool spring days as well as possible are suitable for drying fish. In the summer the risk is high that fat will turn rancid on a heat, in the winter the initial product will freeze on wind, and in the fall rains create too high humidity.
Many species of fish suit for drying, however it is the best of all to take a vobla, a bream or ram. To a fresh-caught fish in a heap several hours at first allow to lie down. After that the product is sorted as entirely it is worth drying copies not more largely than 25-30 centimeters. Such carcasses use without cutting.
Pass a piece of a twine of long about 70 centimeters throughout a special thick and long needle. Holding a needle in the left hand, put on her the fish clamped in right, passing a twine through eyes. Depending on the size get up to 10 big fishes on each rope, without having forgotten to turn backs in one direction, and the ends of a twine connect. The prepared sheaves rinse in water and rub with salt.
On a bottom of a barrel fill in strong salt solution (1 kg of salt on 4 l of water) and not too densely stack fish, focusing it paunches up. In such look the product is left up to five days (in warm weather to small fish enough two days). Then sheaves maintain some time out of a barrel and once again rinse in cool water.
The salted fish is placed on air in shadows, it is the best of all on sunny side of any building or a canopy. At the same time big fishes it is necessary to turn stomachs outside and not to allow them to concern each other. Small fish is ready in two weeks, large — in four-five weeks.