Drying fish, especially the drying of large and small fish, preparing fish for drying, recipes for dried fish.

Drying of fish begins with its preparation, which has a number of features. Their knowledge will help to prepare a truly delicious and healthy delicacy. The main condition is to choose the right fish. She must be the freshest. With smooth scales, dense meat, red gills and transparent bulging eyes. 

Drying fish, especially the drying of large and small fish, preparing fish for drying, recipes for dried fish.

All types of fish, except whitefish, are not necessary, and sometimes it is undesirable to clean the scales, especially if it is without damage, strong and shiny. In the process of drying it will protect the meat from dust and soot. Small fish can be dried completely even without gutting. First of all, it concerns the winter catch. Fish caught in the warm season may contain parasites in the intestines, so it is better to remove the entrails in this case..

for drying in the sun in a well-ventilated place for 1-3 weeks.

Universal recipe for dried fish, option 2.

10 kg of fish, 1 kg of salt. Gut the fish, rinse, dry. Pour a layer of salt 1.5 cm thick at the bottom of the dishes. Lay the fish on top of the fish in layers, pouring each layer with salt. You can add a few bay leaves. The last layer is good to fill with salt. Cover the dishes, leave for a day at room temperature.

Then move the upper layers of the fish down, and the lower – up, squeeze the yoke and leave for another day. After that, plant each fish on a fishing line or wire and rinse in cool water. Hang in the air, avoiding direct sunlight, cover with gauze. Drying fish to produce 14-18 days.

Universal recipe for dried fish, option 3.

10 kg of fish, 1 kg of salt. Rinse the fish in cool water, gut, wash the abdominal cavity and dry. Pour a layer of salt 1.5 cm thick at the bottom of the dishes. Lay the fish on top of the fish, sprinkle with salt and, if desired, allspice, bay leaf, dry dill. The last layer is good to fill with salt, squeeze oppression.

Cover the dishes, leave at room temperature for 3 days. Then wash the fish under running water, wipe it with a dry cloth or paper towel and dry the fish in the sun for 2-3 weeks.

A universal recipe for dried marine fish.

Fish, salt, bay leaf, black pepper, vegetable oil. At the bottom of a plastic or enameled basin, pour salt with a layer of 1 cm. Wash the fish, remove the insides, rinse again and dry. Put the fish in layers in a basin, pouring salt, cover with gauze and leave for 12 hours. Then turn the fish over, set it on top and leave it to salted for 3 days.

Every day it bends to remove and turn over carcasses. After salting, remove the carcasses from the brine, rinse in cold water, dry and dry the fish in a well-ventilated, shaded area. Cover the fish with gauze so that insects do not land on it. To protect the product from flies, the fish can also be greased with homemade vegetable oil. Duration of drying depending on the size of the fish can be 2–4 weeks.

A universal recipe for dried fish.

Medium-sized fish, salt. Wash fish, gut, pour salt into the abdominal cavity. Pour salt into a salting container with a layer of 1 cm, lay the fish in rows, pouring each row with salt. Pour the last layer with salt, cover the container and put in a cool place for 24 hours.

Then shift the fish in the tank so that the upper rows are at the bottom. Cover, put oppression and leave for another 24 hours. Wash the fish with cold water, string on an incline or wire and dry the fish in a well-ventilated place, but without direct sunlight. Depending on the size, the fish will be ready in 5-8 days.

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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