Sea goby fish, so nicknamed for the large, characteristic shape of the head, is valued not only for its nutritional value and a large number of vitamins and minerals useful to the human body. A properly salted and wilted goby is an amazing taste treat that can be prepared at home.
Pick your recipe
The technology of salting gobies is not particularly difficult and does not require significant financial investments. There are two most popular ways of salting and curing this fish.
Dry salting
As a rule, freshly caught fish is used for salting. In gobies that have lain after being caught for some time, an unpleasant odor arises from the head, and meat during salting begins to separate from the bones.
The fish must be sorted by size, large specimens are carefully gutted, the whole catch is well washed with running water. Prepared fish is tightly packed in food containers or a wide enameled pan. For greater compactness, it is recommended to lay the gobies with the head of one fish to the tail of another.
Each layer of fish is poured with salt, gradually increasing its number to the upper rows, the container is covered with a lid, pressed down with a load and put away in a cool place. Do not be afraid that the fish will be salted. The peculiarity of the bulls is precisely in the fact that their meat takes exactly as much salt as it needs. This fish can be salted in the only case - if it has been under oppression for too long.
As a rule, bulls need no more than a day for salting. After this time, the fish is washed, soaked in cold boiled water for one more day - this measure will help remove excess salt and give the meat a delicate taste. In order for the bulls to be stored for a long time, it is recommended that they wither in the open air for 12-15 hours. Dry the fish in the shade, without direct sunlight, in a well-blown place.
For those who are accustomed to strictly calculate the dose of culinary products, you can apply the same recipe for salting gobies, but taking into account the amount of salt: the classic recipe recommends taking 10% of the total weight of the fish.