The fish ambassador is divided into wet and dry. With wet salting, fish salts in brine – brine, which is formed from salt and juice secreted by fish. During salting, the brine should be changed by filling the fish with another brine made from water, salt, bay leaf and other spices.
Wet fish ambassador how to cook brine.
First you need to cook brine – a strong pickle. Its density can be determined by dropping a raw egg into it. If it pops up, then the brine is strong enough. Then, at the bottom of the canteen utensils (you can use an ordinary bucket), you need to pour a layer of salt, lay the prepared fish, pouring it with salt, then pour the prepared brine. It is better to stack fish in tight rows. Head to tail, back to stomach, and even better – back to abdomen. In this position, oppression will be better.
, to protect from sunlight.
The height of the tubercle will depend on the size of the fish: the larger it is, the heavier the load should be, but its weight should average at least 1 kg. After 2-3 days, depending on the size of the fish, its back should become solid, the meat should acquire a dark gray color, and the caviar should become yellowish red. This suggests that the fish is ready. In this case, if you pull her head and tail, there should be a sound resembling a creak.
The second way to wet salted fish.
Lay the prepared fish in layers in the curing dish with the abdomen up and pour with salt at the rate of 1 kg of salt per 10 kg of fish. To give a gentle taste, you can add 25 g of sugar to the salt. On top of the fish put a circle, knocked down from boards or sawn from a whole piece of linden or aspen, which do not emit tarry or tannins and are not deformed in brine. Clean in a cool place.
After 1-2 days, the resulting brine (brine) should cover the whole fish. After 3-8 days, depending on the size, the fish will completely salt out. After this, it must be removed from brine, washed in running water, air dried and put in a wooden box or storage basket. Tuzluk can be poured, although in antiquity, when salt was worth its weight in gold, merchants left it for later use. Salt was added to the brine and a new batch of fish was prepared with this mixture..
Spice wet salmon of small fish.
You can pickle fish with spices. Put the prepared small fish tightly in layers in an enameled bucket or barrel, pouring with salt. For 1 kg of fish with moderate salting, 150 g of salt will be required. For strong salting per 1 kg of fish, you need to spend 250-300 g of salt. To protect the fish from spoilage, salt can be mixed with saltpeter in a ratio of 10: 1. To improve the taste of fish, you can add various spices: bay leaves, black and allspice, caraway seeds, cloves, currant and blackberry leaves. These spices need to pour layers of fish along with salt and saltpeter when it is placed in a container.
Very small fish (sprat, sprat, hamsa, bleak and others) are salted without cutting. It only needs to be thoroughly washed in cold water. After this, the water should be allowed to drain, being careful not to dry the fish. Then it should be abundantly rubbed with salt and put in curing dishes. Put a load on top – a wooden plank or a circle crushed by a stone. This will ensure that the fish is constantly immersed in brine and, in addition, will prevent the formation of gas bubbles and cavities in the fish, in which putrefactive bacteria can develop. Duration of salting of small fish – 1-3 days.
The method of salting small fish with brine.
There is another way of salting fish with brine. It is more suitable for small fish. It is necessary to prepare it and lay it in the curing container with the abdomen up. Then prepare the brine by dissolving the salt in water. For 3 liters of water, 1 kg of salt, 15 peas of black pepper, 3 crushed bay leaves and 3-4 currant leaves will be required. All ingredients need to be boiled, then cool the brine and pour them fish. This method of salting is used for salting small fish that weighs less than 250 g, as well as for salting fish weighing up to 500 g, roach, silver bream, scavenger, rudd, fish, sabrefish, asp, perch and small pike.
Dry big fish ambassador.
Dry salting is suitable for large fish weighing more than 1 kg. First you need to prepare the fish, make an incision on the back, take out the giblets, do not wash, but only wipe with a dry towel. Sprinkle the fish with plenty of salt from the inside. Place the carcasses in rows in a wooden box or basket, the bottom of which is lined with a clean rag. Stack fish with the belly up, sprinkling with salt. Put the box in a hole dug in a cool place, cover with plastic wrap on top.
Salting lasts 3–7 days depending on the size of the fish. In the process of salting, brine is released, which immediately flows out of the box through the cracks. This is precisely the meaning of dry salting of fish, in contrast to wet salting, when the fish should be completely immersed in brine. Some fishermen salted the fish in this way and on a clean mat, covering the fish on top of the same matting and putting it into a dug hole. In this case, the brine flows freely through the fabric into the ground..
Dry Small Fish Ambassador.
In a dry way, you can also salt small gutted fish. To do this, you need any clean cloth. It needs to be spread on a wide board or plywood, lay fish on top of the rows – head to tail and so that the back of one rests on the abdomen of the other. Sprinkle the fish with plenty of salt and wrap it in the same cloth. The package must be covered with another board or sheet of plywood and put oppression on it. In the process of salting, the brine will be released from the fish, which will seep through the fabric and flow to the ground. With dry salting, 1 kg of fish requires 175-200 g of salt. It should be noted that with this method, the salt will be unevenly distributed, and in some parts of the fish it will be more, and in others less. The salt consumption in this case is almost 1.5 times more than with the wet method of salting fish.
When salting fish in a box or basket, you can use oppression. First you need to cover the fish with a lid made of wood, and put a heavy stone on it. It will make the fish meat more dense. For the whole time of salting, it is necessary to remove the fish in the cold, in a cool place or bury it. Salted fish must be washed thoroughly in fresh water, just like fish after wet salting. The washing time will depend on the type of fish and its salting. So, with dry salting of small fish that salted for 2 days, it must be soaked for 2 hours. If then it is planned to dry and dry the fish, it is better to soak it in the evening, then to hang it up for drying at night, when there will be fewer flies.
Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.