How to dry fish at home

Appetizing jerky fish with a cold beer is a great idea for a dinner in the summer heat. It will be most delicious if you cook your own snack. Not everyone knows how to dry fish at home, many such a task may seem too complicated. However, to cope with this quite realistically, it is worth trying.

How to Dry River Fish: Preparation

Dried fish, dried up in the open air at a temperature of about twenty degrees Celsius, is considered dried. It is best for this method of cooking suitable vobla, bream, mackerel or ram. Specialists, describing how to correctly cure river fish, note that the taste depends on the fat content - a more fat grade will get better. Nevertheless, if desired, you can prepare and other varieties, for example, mullet or barbel.

Before cooking, you need to properly process and salve the carcass. Freshly caught fish should be moved with nettle and left for a couple of hours in the cool, and only after that start working. How to dry fish at home? Small varieties can not be cut, but large ones must be gutted by making longitudinal incisions. Caviar and milk can be left inside so that they prepare with the fish. After that, you can string carcasses into a string - with salted it will make it more difficult. Use a large needle, piercing fish through the eyes, directing the backs in one direction. One twine should fall on a pair of large or ten small carcasses. Tie up its ends with a knot, rinse the bunch in water and salt with salt. Fill it in the gills, and in the incisions on the abdomen. Large fish weighing about two kilograms should also make an incision on the back to fill the salt and into it. Take a large barrel or tub, pour in it a solution of salt and put the carcass, trying not to do it too tightly. Cover everything with a wooden circle and put oppression on top of it. The waiting time before drying fish at home depends on the type and size of the fish, how warm the weather is and your personal preferences. Generally, it takes from two to seven days. After this, you can proceed to the final stage.

How to dry fish at home: the final stage

So, the fish has salted out and you can start drying it. Remove the salted carcasses, leave them for a couple of hours and rinse with cold water. Hang the ligaments in a place where there will be access to open air, on the sunny side, but in the shade. It should be well ventilated. The best weather for cooking is in the spring or early summer, when the days are not too hot and not wet. In the heat, the fat in the fish can deteriorate until the cooking is completed and this will worsen the taste of the dish. Hang out carcasses should be abdomen outward, so that they do not touch the others.

An important condition is protection against flies that can lay eggs in the fish. For this, carcases are greased with vegetable oil or vinegar, and also covered with gauze. You can hang the fish in a well-ventilated box of wood, which is tightly closed with gauze. Once the carcasses dry, the tissue can be removed - the product will not attract any more insects. The cooking time will take from two to five weeks, depending on the size of the fish, after which you can enjoy the taste of your own catch.