Food and drinkCooking tips

How to salt bream at home

You can cook a lot of delicious dishes from bream. This fish can not only be fried and baked, but still salted and smoked. However, it is simply impossible to make some cooking methods at home without additional adaptations. Salting is the most optimal option. In addition, a little food is required for cooking. It's water, fish, salt. So, how to salt bream at home for smoking and drying?

Dry Ambassador

How to salt bream correctly? First of all, prepare all the necessary components. It is better to take fish that was caught in winter or in spring. Such breams are more aromatic and tasty. So, to salivate fish, you will need:

  1. 1 kilogram bream.
  2. From 100 to 200 grams of salt.

In this case salt is better to take coarse grinding and stone. Iodized does not fit.

Preparation of the product

So how to salt bream at home for drying? The process is painstaking, it should begin with the preparation of products. Large fry, weighing more than 350 grams, must be gutted by removing all the insides. Scales should not be removed. Otherwise, the finished product will turn out to be too salty.

Gutted carcasses must be thoroughly rinsed in cold water, removing the remnants of blood. After this, you can shift the bream into a suitable container. Utensils for salting should also be selected correctly. The capacity should be wide enough and deep. Do not forget that during the preparation will be allocated a brine, covering the fish completely. You can use almost any dish for salting. The exception is aluminum. Such containers can greatly spoil the taste of the finished product. Most often, river fish is salted in a bowl made of wood.

How to salt a bream at home: a recipe

When everything is ready, you can start cooking. At the bottom of the chosen container, a layer of salt should be poured. This will allow the fish to take as much as required. After this, each bream carcass must be rolled in salt. It is necessary to sprinkle not only outside, but also inside. Particular attention should be paid to the gills. Here you need to pour more salt. Otherwise, the finished fish will be very bitter.

Prepared carcasses should be placed on the bottom of the container, laying out in even and dense rows. After this, the fish should be covered with oppression and transferred to a cool place. So the product should stand for 7 to 10 days.

Features of salting

So, how to salt bream dry way? It is worth considering that you do not need to add water to the fish. In the process of salting brine will be formed. It must completely cover carcasses of bream. If it is not enough, you can prepare the brine yourself. To do this, in a liter of water, you need to dilute 300 grams of large salt. The solution should be placed on a fire and brought to a boil. Cooled fish should be poured.

The readiness of the fish can be determined from its ridge. If it is soft, the carcass should lie a little more in the brine. If the ridge has become hard, you can remove the bream from the liquid and place it for several hours in cold water. This will remove excess salt.

That's all. The fish is ready. It remains to dry it. For this, the carcass must be hung for twine. Dry bream should be in the open air, preferably in the shade. In the process of final preparation, it is worthwhile to make sure that the insects do not sit on fish carcasses.

How to salt bream in a wet way?

There is another way to salty bream - wet. Such an ambassador is suitable for smoking. Dry the bream is not necessary. Allowed the use of raw fish a few hours after the end of salting. For preparation you need:

  1. Small carcass of bream.
  2. Salt is large, not iodized - as long as it is required.

The process of salting

So, how to salt a bream at home in a wet way? First you need to prepare the carcass. Fish should be gutted, peeled off and husked thoroughly in cold water. At the bottom of a wide container, you should pour a little salt and evenly distribute it. After that it is necessary to lay out a layer of prepared bream. It begins with the largest carcasses. Each layer of fish should be poured with salt. Also in the container you can add a little spices. The best place for a fish is bay leaf, pepper and coriander.

The capacity with bream should be covered with oppression, and then transferred to a cool room. Here the fish should last from 5 to 7 days. After the specified time, the fish should be removed from the container and thoroughly washed under a stream of cold water. This will make it possible to remove excess salt.

Rinsed carcasses bream should be soaked in clean water for about an hour and a half. After that, the fish should be transferred to the surface, covered with paper, and slightly dried. This will take about three hours. Ready bream can be immediately tasted, and can be smoked.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.birmiss.com. Theme powered by WordPress.