How to pickle fish for drying or drying? Salting fish: recipe, duration

Now it's much more expensive to buy salted or dried fish than some five or six years ago. Coming to the market or to the store, you catch yourself thinking: "Do not you have a beer with a dried fish?" And then you go to the counter, look at the price and understand that one fish can not do, and two buy is already expensive. So you go home with nothing. But now thanks to this article you will learn how to pickle fish for drying or drying.

Primary requirements

Before drying or drying fish, you need to decide what type of millet it should be. Now we will talk about how much to salt fish for drying, and you can independently make this charm at home or at the cottage. If the fish contains ten percent salt, then it is considered light-salted, from twenty and above - it is strongly salty. Tuzluk (the juice that secrete fish mixed with salt) is periodically drained to prevent bacteria from multiplying and spoiling the fish. The fish for drying or drying must be fresh and chilled. Only after this you can start evisceration. Salting fish for drying - it's very responsible. It is necessary to gut the insides so that the microbes do not hit the meat.

Salting of small fish

For pickling small fish, the ideal is a barrel or an enamel pan. In order to salinize the fish for drying, you need to wash it and rub it with a special mixture of saltpeter and salt. The proportions for such a mixture are 10: 1. Saltpetra is an excellent preservative. It does not allow the products to deteriorate and gives them a beautiful reddish shade. Lay the layers of the keg at the bottom of the keg or pans: the fish - a mixture, cover and put under pressure. Keep containers in a cool place. If you suddenly did not have saltpeter, then the recipe for salting fish for drying is a little more complicated. In this case, you will have to gut the fish and remove the gills. In salting you can add various spices to taste: currant leaves, blackberries, bay leaves, cloves, black, fragrant peppers, caraway seeds and even rosemary. It all depends on your preferences. After pickling, the fish can be dried, and it is possible and is so, after washing with water and watering with sunflower oil.

Fish processing

In order to properly gut the fish, you need to make a transverse incision between the head and the anal opening. Do not cut in the opposite direction, because with this incision, internal organs can be damaged. Pull the insides, gills, rinse thoroughly. Flush until there is no blood under the spine.

How to pickle fish for drying or drying in a wet way

For drying, choose not very large fish to half a kilogram. In the hot season it is necessary to vypotashivat, in the cold - no. Do not wash the fish, just wipe with a dry towel to remove excess moisture. For preparation, you must take the salt of coarse grinding. Any other will not work, as our goal is not to give the fish a taste, but to remove moisture from it. Such a fish, for drying, salted, and so will have an excellent smell and taste. Minus the large salt only in that it slowly dissolves, but sucks in more moisture.

Further we proceed in this way: in a bucket or a basin (if there is neither one nor the other, you can take a pan) we pour salt, but not very much. Fish should be laid out so that the head of one touches the tail of the other. Each layer is well salted. After the fish is over, you need to pour salt on it so that it covers the entire surface. You can add a little sugar for taste. Cover and put under oppression. The heavier the oppression, the more delicious the fish will be. It does not allow air to leak into the container and prevents bacteria from multiplying. After about 5 hours the fish releases its juice - brine. It should be kept as cool as possible, even on ice.

How much to salt fish for drying or drying? It is necessary to salt in this way for about two to three days. At the end of this time the meat becomes gray in well-salted fish. The next stage will be preparation for stringing and hanging. Salted fish should be soaked under running water until it starts to float. Hang fish in the following way: special hooks pass through the eye and hang on a rope. The fish should dry after soaking, so it is better to hang it at night so that the flies do not sift your catch. In the morning to scare off the flies, the fish is sprayed with a solution of vinegar and water. Drying or drying lasts up to eight days, it all depends on the fish size.

Salting fish for drying or dry drying

How to pickle fish for dry drying and which fish is more suitable for this? These questions have answers. Salting fish for drying or drying in this way is more suitable for large fish. With wet salting we did not cut the fish, immediately it is necessary not only to remove the entrails, but also to divide the fish into two halves and wipe it with a dry towel. The inside should be well spilled with salt. For such salting, the fish are laid in layers in a box. It is best to take a wooden - through the holes will flow out the secretion of fish juice. The box must be placed in a pit. Dig it out usually in the shade and cover with a foil so that the insects can not get to the fish. The ambassador lasts for up to a week. This method is also suitable for salting a small fish. It can not even be gutted.

Here's what you need to do:

1) We take a cutting board, we put on it a clean towel.

2) We put the fish in a row like "sprats in the bank".

3) Sprinkle with salt and wrap in a towel.

4) Cover another board and put the oppression.

The juice with this salt flows through the fabric. After the fish has salted, it is taken out of towels, washed in cold water, briefly soaked and hung out. The best way to dry is a wooden box prepared in advance with gauze or mesh walls, but you can do it in a simple way. We take a "gypsy" or shoemaker, pass through it a nylon thread or a fishing line and string the fish, passing the thread through the eye holes. On top of the rope we put on gauze or mosquito net and dry it seven to ten days. It is best to hang a large fish on a pole at a high altitude.

Drying and drying fish in nature

Many are wondering how to pickle fish for drying in nature. If you went on a picnic with friends for a couple of days and caught fish, you can safely dry it or wilt directly on the spot. How to salt fish for drying in marching conditions? Gutted catch is placed in a bag of salt for a day, and then hung out in the fresh air. You can fasten the fishes with the help of clothespins, hanging them by the tails in the fresh air. The most acceptable weather for this is windy. For protection from insects, the fish are wrapped in gauze and wiped with sunflower oil or manganese solution. The optimum drying or drying temperature is up to twenty degrees. In a natural environment, the fish will dry up to two weeks. Keep the dried fish better in a tissue bag in a ventilated place, but it should be noted that after drying, it should "brew" for up to a month.

How to marinate a fresh fish? Marinating in cold fashion

For marinating small fish, it is not necessary to gut it, for large it is mandatory. There are two types of marinating fish: cold and hot.

1. Prepare marinade: 200 milliliters of water, 100 grams of salt, 200 grams of sugar. Mix and dissolve in 300 milliliters of boiling water.

2. To cool.

3. Pour 500 ml of vinegar into the brine and boiled water.

4. Add one gram of bay leaves, one gram of dill, three grams of pepper, better than sweet-scented, one and a half gram of mustard in beans.

5. Dishes with fish put in the refrigerator for five days, pre-shift onions rings and pour marinade (1: 1). Luchok turns out not less tasty, than a fish.

Marinating hot

1. Cut the fish into pieces, first removing the internals.

2. Pour small salt and put in the cold for 30 minutes.

3. For marinade: boil two liters of water, add four onions and three sliced carrots.

4. After ten minutes of boiling, add two tablespoons of vinegar, pepper, bay leaf, salt, sugar to taste.

5. Pour the fish with marinade and cook for twenty minutes on a small fire.

6. Scald the jars, put the fish there and pour the marinade.

7. Close the plastic cover.

You can store the fish for up to three days in the refrigerator.

Delicious salted balyk

Well, who does not like fishy balyk? It is not only delicious, but also useful. Balyk can be made from fatty fish: sturgeon, salmon, trout and other.

Cooking method:

1. Spin the skin and put it into a saucepan.

2. Pour salt and saltpetre (400 grams of salt into 5 grams of saltpeter).

3. Put under the oppression for three days.

4. Mix the balyks, rubbing your own juice, and leave for another three days.

5. Remove, hang in the sun for drying.

6. Smoke or rub with liquid smoke.

We store fish correctly

Fish products spoil very quickly, and the fishy smell strongly absorbs neighboring products. It is for this reason that you need to store fresh fish in an enameled lid with a lid. Keep it can be in this form only two days. In frozen form, fish can be stored for up to two weeks. The salt product is kept in a refrigerator at a temperature of up to 12 degrees. Dried and dried dried in a refrigerator in a paper or rag bag. If the fish you have in the barrels of brine, you need to store it in a cold basement. Barrel put on bricks, and the floor is covered with sawdust. Change the sawdust in winter time is often needed (about once a week), in the summer - once every two weeks.

We hope that this article was cognitive for you, and you will become a professional in the field of marinating, drying and drying fish.