Salting fish, preparing fish for salting, salting of large, medium and small fish, duration of salting, slightly salted, medium salted and high salted fish.

Fish need to be able to process for the possibility of long-term storage and in traveling conditions when fishing took several days or even weeks. Salting fish is one of the most convenient and reliable ways of harvesting fish during multi-day fishing. Salted fish can be stored for a long time, in addition, any dish can be prepared from it. You can just eat it in salt form, you can dry it, smoke, cook and fry. Everything will depend on the type of fish, the way it is salted and your own taste preferences. 

Salting fish, preparing fish for salting, salting of large, medium and small fish, duration of salting, slightly salted, medium salted and high salted fish.

Salting fish is best done in winter and spring. At this time, before spawning, fish meat is fatter and therefore, after processing, has better taste. In addition, if fish is dried after salting, then spring and winter are the most suitable time of the year, because during this period there are still few flies and it will be easier to protect the fish from their larvae. The most delicious salted bream, catfish, ram, roach, sabrefish, ide, salmon, fish, bleak, pike perch, asp, taimen, lenok and others.

a syringe without a needle or a small enema with a tip made from a rod from a ballpoint pen. The richer the solution, the better. Its density is determined by the ultimate possibility of dissolution of salt in water. On top of the fish, you also need to grate with salt and, if you wish, spices or herbs. In this case, all excess mucus is removed, and the salt is clogged tightly under the scales. It is also necessary to rub or pour salt into the mouth and under the gill covers. When the work is finished, the fish can be laid in a specially prepared container. Medium-sized fish salted for 5–10 days.

Simple salting of small fish.

Small fish salts quite simply. It can just be sprinkled with salt and lay in layers. She is ready in 2-3 days.

Duration and features of salting various types of fish.

The duration of salting in a refrigerated room, for example, in an ice cellar, of fish such as bream, asp or pike lasts an average of 12 days, the carp and pike perch salted longer – up to 15 days, and in an uncooled room the salting time is reduced by almost 2 times – to 5-7 days. During salting of mackerel, horse mackerel or chirus, it is necessary to drain the resulting brine and replace it with fresh. The brine is prepared at the rate of 200 g of salt per 1 liter of boiled and chilled water. It is necessary to change the brine 2 times for the entire time of pickling – the first time on the 3rd day, the second time – on the 6th day of pickling. The amount of brine poured should be equal to the amount poured.

For salting fish, you can additionally use various spices and spices: bay leaves, berries and juniper branches, dill, parsley, currant leaves, various types of peppers and the like. However, you must know the measure, otherwise the fish will lose its natural taste and aroma. In the process of salting, the fish must give up moisture, which in this case is partially replaced by salt. Therefore, you can determine the readiness of the fish by how hard it became and how it bends. Wet salting of fish gives a faster result, the process of dry salting lasts longer.

Frozen fish is quite difficult to salt, because when thawing, the structure of the tissues is broken and such a fish absorbs a lot of salt. In this case, it is difficult to catch the moment when the fish is already salted, but not yet salted. Fatty fish can be sprinkled with salt more abundantly, because in the fatty tissues there is very little water, so the fish will not take a lot of salt, which means you can not salt it. Fatty fish can also be stored in brine. If the salted fish is then planned to be dried or smoked, then after salting it will definitely need to be soaked for 2-3 hours, often changing the water. When salting fish, you should always remember that it is a perishable product, so you need to select only fresh, undamaged fish. Others can be used for fish soup or grilled directly during multi-day fishing..

Lightly salted, medium salted and high salted fish.

At home, salting fish of any kind is available. Salting sturgeon species requires good refrigeration equipment and high professional skills. To extend the shelf life, already salted fish is stored in the cold, best on ice. All salted fish, depending on its salt content, is conditionally divided into 3 groups.

– Lightly salted fish, contains 6-10% salt.
– Medium-salted fish, contains 10-14% of salt.
– Highly salted or root fish, contains over 14% salt.

Lightly salted fish can be eaten or used for cooking other dishes without preliminary soaking. In this way, you can salt fatty herring, mackerel, horse mackerel and so on. Before use, salted and highly salted fish must be soaked in water at a temperature of no higher than 12-15 degrees. The more salt is contained in the fish, the longer should be the period of its soaking. In this case, it is necessary to drain the water every 3-4 hours, taking a break for 2 hours for a more favorable redistribution of salt, and then again fill with fresh water.

To soak medium-salted herring, mackerel and horse mackerel, you can use a mixture of water and cold milk or a strong cold tea brew diluted with water. Such additives will help to preserve extractives in the fish fillet. Lightly salted fish can then be used to make spiced or pickled fish. To do this, prepare a decoction of spices with the addition of a solution of acetic acid and others. Lightly salted fish must first be soaked, then sprinkled with spices, covered with cold broth and aged for maturation at a temperature not exceeding 2 degrees for 2-3 weeks.

Winter salting fish.

Beluga, sturgeon and the like are usually used for winter salting. When the frozen fish thaws, it should be gutted, cut off the head, fins and tail, remove the gills. Then you need to cut the fish into pieces, put in a container or tub and rinse with clean water so that there is no blood remaining on the cartilage. After this, you need to put the fish on the table, on a paper towel, dry and grate with salt. Put the pieces in a tub, lightly sprinkling with salt. When the tub is full, the fish should be covered with cut fins and tails, circle with oppression and left in this position for 2 days. When a brine appears on the surface, you need to carefully clog the tub and turn it over, placing it on ice or on a board so that it does not leak.

If the brine is not enough, you can cook it separately. Then you need to drill the upper bottom of the tub and pour in so much chilled brine so that it completely covers the fish. You can get the finished fish from the tub using a hook or fork through the hole without opening the tubs. Periodically check the condition of the fish. If it starts to “get washed up” or an unpleasant smell appears, you need to remove the fish from the tub and rinse in clean water. Wash the tub itself, evaporate and burn with straw so that there is no smell left in it. After that, you need to put the fish back in the tub, pouring each layer with a small amount of salt, you can also add a little dry hops. Then the fish should be poured with fresh chilled brine and put on ice again.

Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.
Nesterova A.

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