Salting should be done immediately after buying river fish or after fishing. For salting, it is better to take winter and spring fish, since before the period of spawning, there is more fat in its meat, and it will be tastier.
Pick your recipe
You will need
-
- wooden barrel or enamelware: bucket
- basin
- pan;
- oppression;
- sharp knife;
- freshly caught river fish (bream
- roach
- zander, etc.);
- salt (necessarily coarse grinding);
- Bay leaf
- black peppercorns
- allspice
- cloves - optional.
Instruction manual
1
Make salting of freshly caught fish "under the herring" - this method of salting is the easiest. First gut the fish: make a cross-cut with a knife between the head and pectoral fins, then open the abdomen with a longitudinal section, starting from the head. Take out the insides and gills, rinse the fish thoroughly.
2
Rub each fish with coarse salt. In this case, mucus is removed from the scales, and salt is clogged under the scales. Sprinkle salt under the gill covers of the fish.
3
Put a little salt on the bottom of a wooden barrel (enamel pan, enamel bucket). Lay the fish in tight rows as follows: the head of one fish should be put to the tail of the other, and the back of one fish should be on the abdomen of another. So she pickles faster.
4
Sprinkle each row with salt. You can add spices: bay leaf, pepper, cloves, etc. Put so much salt on the top row to cover all the fish. If desired, you can add a little sugar.
5
Put a lid or wooden circle on top and place a load, such as cobblestone washed and scalded with boiling water. Place the fish tank in a cool place. She will be ready for about 3-8 days (depending on the size of the fish).
6
Remove the fish from the resulting salt solution (brine) and rinse in running water. Serve the fish salted in this way to the table without any additional processing, you just need to peel and cut into slices. You can add vegetable oil and chopped onion rings.
7
If the fish is too salty, soak it in water or milk before serving, and then fill it with marinade for 3-4 hours. For marinade, mix 9% vinegar and water in a 1: 1 ratio, add table mustard, ground black pepper and sugar to taste. The remaining salted fish can be wilted.
note
The finished salted fish has a hard back, the meat becomes dark gray, and the caviar becomes yellowish red.
Useful advice
So that in brine when salting the fish do not have time to multiply putrefactive bacteria, it must be periodically drained.
Small fish for salting can not be gutted, but simply washed.