now buy salted or dried fish was much more expensive than some five or six years ago.Coming on the market or in the shop, you catch yourself thinking, "Would not drink if I beer with dried fish?" And then you go to the counter, look at the price and realize that a fish can not do, and the two fly is already expensive.And return home with nothing.But now, thanks to this article, you'll learn how to pickle fish for drying or curing.
basic requirements
Before jerk or dried fish, it is necessary to determine the order of prosola it should be.Now we talk about how much salt the fish to dry, and you will be able to make this charm at home or at the cottage.If the fish contains ten percent of the salt, it is considered to be salted, twenty or more - heavily salted.Brine (juice, which allocates fish mixed with salt) is drained periodically to prevent bacteria to multiply and spoil fish.Fish for drying or curing must always be fresh and chilled.Only then can you start gutting.Salting the fish for drying - it is very responsible.It is necessary to gut the insides so that the microbes have not been put on the meat.
Salting
small fish salting of small fish is considered a perfect barrel or enamel saucepan.In order to pickle fish for drying, it is necessary to wash and rub with a special mixture of nitrate and salt.The proportions for such a mixture - 10: 1.Saltpeter - a great preservative.It does not allow products to deteriorate and gives them a beautiful reddish hue.At the bottom of the barrel and put the pan layers: the fish - a mixture, cover and put under the yoke.Keep containers should be in a cool place.If you suddenly appeared nitrate, the recipe for salting fish to dry a little bit more complicated.In this case, you have to gut the fish and remove the gills.The salting can add various spices to taste: leaves currants, blackberries, bay leaf, cloves, black, allspice, cumin and even rosemary.It all depends on your preference.After salting the fish can be dried, and can be, and there is so much water washing and watering sunflower butter.
Processing fish
order to properly gut the fish, it is necessary to make a cross-cut between the head and the anus.You can not cut in the opposite direction, since such incision may damage the internal organs.Pull out the insides, gills, rinse thoroughly.Rinse until the spine is under no blood.
How to pickle fish for drying or drying wet
selected for drying are not very big fish up to a pound.In the hot season vypotrashivat need, in the cold - no.Wash the fish do not need to, just wipe with a dry towel to remove excess moisture.For the preparation you need to be sure to take the coarse salt.Any other will not work, since our goal - do not make the fish taste, and remove moisture from it.This fish, pickled for drying, and so will have a different smell and taste.Less coarse salt only in that it dissolves slowly, but absorbs more moisture.
continue to do so: in a bucket or basin (if there is not one or the other, you can take the pan) pour the salt, but not much.The fish should be put so that the head touches the tail of one another.Each layer is well prosolit.Once the fish is finished, you need to pour salt on it so that it covers the entire surface.You can add a little sugar to taste.Cover and put under the yoke.The heavier the oppression, the fish will taste better.It does not allow air to seep inside the tank and prevents the growth of bacteria.Approximately 5 hours fish releases its juice - brine.It should be kept as much as possible in a cool place, it is possible even on the ice.
How much salt fish for drying or curing?Add salt in this way need about two or three days.After this time a well salted fish meat becomes gray.The next step will be preparation for the stringing and hanging.Salted fish should be soaked under running water until it starts to emerge.Fish hang out in the following way: special hooks threaded through the eyes and hung on a rope.Fish should dry off after soaking, so it is better to hang out at night so the flies do not obsizhivali your catch.In the morning, to scare away the flies, fish sprayed with a solution of vinegar and water.Dried or drying lasts up to eight days, it depends on fish size.
salting fish for drying or curing dry method
How to pickle fish for drying dry process and which fish better suited for it?These questions have answers.Salting the fish for drying or drying in a manner more suitable for larger fish.With wet salting we butchered the fish immediately necessary not only to remove the insides, but the fish and divide in half and rub it dry with a towel.The inner part should be well spill salt.For this salted fish are placed in layers in a box.It is best to take the wood - will flow through the holes allocated fish juice.Box necessarily placed in a pit.Dig it is usually in the shade and cover with foil to insects could not get to the fish.Ambassador lasts up to a week.This method is also suitable for small fish salting.It can not even gut.
Here's what you need to do:
1) Take a cutting board, put it on a clean towel.
2) adds a number of fish in the type of "sprats in the bank."
3) Sprinkle with salt and wrapped in a towel.
4) Cover with another board and put oppression.
juice at such salting flows through the fabric.Once the fish prosolilas, it is removed from the towels are washed in cold water and soak for long post.The best method for drying - it is a wooden box, prepared in advance with gauze or grid walls, but you can do it the easy way.Take the "gypsy" or a shoe needle is inserted through her nylon thread or fishing line, and strung the fish, threading the thread through the eye holes.On top of the rope put on gauze or mosquito net and dry seven to ten days.Big fish is best to hang out at high altitude on poles.
curing and drying fish on the nature
Many wonder how to pickle fish drying in nature.If you went on a picnic with friends for a couple of days and caught fish, it can be safely dried or zavyalit on the spot.As salt fish drying in field conditions?Gutted the catch was placed in a bag of salt a day, and then hung outdoors.Secure rybёshek can use clothespins, hanging them by their tails in the fresh air.The most acceptable for this weather - windy.For protection against insects and fish wrapped gauze wipe sunflower oil or a solution of manganese.The optimum temperature for drying or drying - up to twenty degrees.In their natural environment fish vyalitsya up to two weeks.Store dried fish better in cloth bags in a ventilated place, but it should be noted that after drying it should be "true" to a month.
How to marinate the fresh fish?Marinating Cold
For marinating small fish to gut it is not necessary for this condition is necessarily large.There are two types of marinating fish: cold and hot.
1. Prepare the marinade: 200 milliliters of water, 100 grams of salt, 200 grams of sugar.Mixed and dissolved in 300 milliliters of boiling water.
2. Cool.
3. Pour in the brine of vinegar and 500 ml of boiled water.
4. Add the bay leaf, one gram, one gram fennel, three grams of pepper, allspice best, a half grams of mustard beans.
5. Dishes with fish in the refrigerator for five days pre-shift onion rings and pour the marinade (1: 1).Onion turns out not less tasty than the fish itself.
Marinating hot
1. Cut the fish into chunks, previously removing the insides.
2. pour fine salt and put in the cold for 30 minutes.
3. For the marinade: boil two liters of water, add four and three onion sliced carrots.
4. Within ten minutes of boiling add two tablespoons of vinegar, pepper, bay leaf, salt, sugar to taste.
5. Fish pour the marinade and cook for twenty minutes on low heat.
6. scalded banks to lay the fish and pour the marinade.
7. Close the plastic cover.
fish can be stored up to three days in the refrigerator.
delicious salty balyk
Well, who does not like fish balyk?He is not only delicious, but also useful.Balik can be made from fatty fish: sturgeon, salmon, trout and other.
Method of preparation:
1. The back separated from the skin, folded into a saucepan.
2. pour salt and nitrate (400 grams of salt per 5 grams of ammonium nitrate).
3. Put under the yoke of three days.
4. Stir fillets, rubbing his own juice and leave for another three days.
5. Pull out, hang out in the sun for drying.
6. Prokoptit or rub with liquid smoke.
fish stored properly
Fish products deteriorate very quickly and fishy smell strongly absorb neighboring products.This is why you need to store fresh fish in an enamel pot with a lid.Keep it may be in a form of only two days.The frozen fish may be stored up to two weeks.Salty product kept in a refrigerator at 12 degrees.Dried and dried stored in the refrigerator in a paper bag or rag.If you fish in barrels with brine, then you need to store it in a cool cellar.Barrel put on the bricks, and the floor filled with sawdust.Change the dust in the winter must be frequently (about once a week), in the summer - once every two weeks.
We hope that this article has been informative for you, and you are sure to become a professional on the part of pickling, drying and curing fish.
