With an excellent catch, one question always arises, what to do with so many fish so that it does not disappear? There is one good way of storage - drying, but the fish must be prepared beforehand.
Pick your recipe
You will need
- - wooden box (enameled pan);
- - coarse salt;
- - small or medium sized river fish.
Instruction manual
1
We wash the fish under cold running water, but you do not need to gut it before salting.
2
The bottom of a wooden box or enamel pan is covered with a layer of salt about 0.5 cm. Then put the washed fish on the bottom and again fill it with a layer of salt. Alternate layers of fish and salt until the container is full.
3
We put a load on the fish. To do this, you can use a smaller plate and a three-liter jar of water as a load.
4
We remove the fish in a cool place for 4-5 days. After the salting time has elapsed, we remove the fish from the brine and rinse with clean running water from the salt.
5
We put the fish in a clean pan and fill it with water so that all excess salt comes out of it. We leave the fish in water for 1 hour, after which we take it out and dry it on a paper towel.
6
Now we hang the prepared fish on hooks and leave to dry for 5-10 days.
note
- it is imperative to keep a box or pan with fish in a cool place, otherwise it will not salt out, but will go bad;
- finely ground salt is not suitable for salting.