Is there anything better than enjoying a mug of cold beer with dried fish after a hard day's work? But the catch is that you can always buy good beer, but getting quality dried fish at the right time is difficult. Therefore, it is useful to learn how to dry fish yourself.
Pick your recipe
Instruction manual
1
Taste advantages of dried bream and ram are undeniable, but if they are not at hand, then it is quite possible to dry other fish. The main thing is that it be freshly caught and chilled, but in no case frozen.
2
If you have to dry the fish in winter, then you can not gut it, but only for large specimens make an incision along the ridge. In summer, it is necessary to remove the insides and gills, because the intestines of the fish are filled with aquatic vegetation, which will give bitterness. Yes, and in hot weather there is a risk that the insides are rotten.
3
String the fish through the eyes onto the twine using a large needle. In one bunch, there can be up to a dozen fish, depending on size. Grate carcasses with coarse salt (do not take iodized), pour it into the cuts on the backs.
4
It is better to salt the fish in barrels or stainless dishes. A brine for fish is prepared based on one part of salt in four parts of water, the salt should completely dissolve. Pour the brine into the bottom of the container and lower the bundles of fish there. Put a little oppression on top so that the brine completely covers the fish.
5
After 5 days, you can take 2 days more or less, depending on the size of the fish, take it out, rinse it with water and hang it in a shaded place. Fish should not touch each other. To protect against flies, you can wrap gauze.
6
Sun-dried fish will be ready in about 6 weeks; small fish will dry faster. Store fish in linen bags in a cool place.