How to dry fish at home?

Imagine you came to a friend's house to watch football, he took out beer and a small ram, you tried it and you liked it so much that you ask for a recipe from him, but he does not give it. Do you want to repeat this taste, and are looking for an answer to the question, how to dry fish at home? If you stumble upon this article, consider that you are lucky, and having read it, you can hit your friend with the taste of your ramming.

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Preparing fish for the pickling process

For drying, the most suitable is a fish that has medium fat content, for example carp, ram, vobla, whose weight should be up to 1 kg. If you take a larger fish, make small incisions along the spine from the tail and up to the head - this will allow the fish to dry quickly.

Important! During the salting fish scales are not removed.

Therefore, as soon as you carefully clean and also wash the fish, you can go directly to the pickling process.

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Soaking and pickling

After cleaning, the fish must be salted. The most important task of salt is to draw out all the excess moisture, so it is better if you use coarse salt, because it dissolves much more slowly.

Procedure for salting fish at home:

1. In a saucepan or large bowl, lay the fish, while simultaneously salting it. You can also add a small amount of spices and a bay leaf, of course if you like spices. Finish the final layer with salt in such a way that it can not be seen under the salt layer.
2. On top of the container put oppression, a jar of water or a heavy stone, and then leave for a few days.
3. For best effect, put the fish in a cool place, so you prevent it from premature spoilage.

Important! Carefully salted fish should grind a bit, if you pull the head and tail, the meat of the carcass should be a dark gray shade, and the dorsal part should be elastic.

1. When the fish is thoroughly salted, rinse the water without rudely washing it to remove all the remains of salt and spices. The best way is to soak. To do this, put all the carcasses in a clean pan and fill with enough plenty of clean cool water.

Important! As a rule, the fish is soaked for as many days as it was and salted. Some craftsmen also resort to another method - soak until the fish begins to float to the surface.

1. After soaking thoroughly, wipe the fish with a towel or napkins.
2. Then hang on to dry.

Important! In order to avoid the appearance of maggots, you can treat the carcass with ordinary 3% vinegar, or dip it into unrefined vegetable oil.

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How to dry fish properly?

Drying fish is necessary in a sunny, dry and thoroughly vented place:

1. As a rule, fish is hung on hooks or strung on twine.
2. Cling her by the eye or the lower lip. Hooks can be made from wire or clerical clips.
3. From above, cover the fish with gauze or similar material, for example, an old clean tulle.

Important! If you dry the fish quite often, you can get a special box made of wood or plastic and covered with gauze.

Inhabitants of city apartments, it is recommended to hang the ropes along with the fish over their gas stove. But the minimum height from the burner must be 80-90 centimeters.

Important! Near the stove, the fish should dry for a few days, well, in the air for about a week. Size also matters - larger carcasses will be dried longer.

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How to store and use?

It is necessary to store the dried fish in the refrigerator, do not forget to wrap it thoroughly with food film or parchment paper, otherwise it will damp.

How to use it?- Yes, as your soul will, most importantly - a good mood, as well as a soul company.

Important! Dried small fish, you can also crush in a mortar, so you will get flour, suitable for making second dishes.

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Dried or dried - what's the difference?

The fish is dried in the course of drying pre-salted carcass. This is the usual, ready-to-eat products. Most people are just dried and called dried. Therefore, if you ask the question: "How to dry the fish?", People usually have in mind - how to dry it properly.

Dried fish is obtained both from unsalted( fresh-dried) and from several salted carcasses. Dried fish is already considered a semi-finished product, which requires further culinary processing.

Important! Usually it is dried in the northern regions, harvested in reserve, in order to use it in the winter. Dried carcasses can be stored for a long time, and they do not lose their nutritional qualities.

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Solim with the help of the brine

This method is also perfectly suitable for the house, because it allows you to get evenly salted fish in a fairly short period of time.

For this you have to do this:

1. Prepare a somewhat supersaturated brine that is, brine. To do this, dissolve the salt in ordinary water, gradually increasing the salt concentration. The solution is considered ready when it does not sink a piece of potato or a raw egg. It will take approximately 1 liter of this brine to approximately 2 kg of fish.
2. Fill a thin layer of salt on the bottom of a large container. Place the carcass in a prepared container.
3. Pour brine so that it completely covers all carcasses.
4. Cover with a plate or cover, put oppression from above.
5. Put the container in the fridge for about 3-4 days - it depends on the size of the carcass that is solitated.
6. After the required time, remove the carcasses from the brine, and then soak in pure water for 25-30 minutes, changing the water every 10 minutes.
7. Once you have finished soaking, allow the water to drain.
8. Hang the carcass in exactly the same way as with a dry salting method.

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How long does it take to dry?

The drying time for fish at home to the full availability depends directly on the size of the carcass, as well as the conditions:

1. On average, this process takes 4-6 days.
2. If dried on the street, it will be blown by the wind, so it will dry faster, but at home - longer.
3. In winter, in a cool room, this period increases. That's why, after 4-5 days, try the fish for the degree of its readiness. If it is slightly moist on the back, leave it to dry for about 1-2 days.
4. In more northern regions carcasses are taken out to the street and freeze over for one and a half months.

Important! It is enough to quickly and simply fish at home to dry the inside of the electric dryer. Forced ventilation, as well as increased temperature, accelerate the entire process of dehydration of the semi-finished product. In an ordinary electric dryer, at a temperature of approximately + 55 ° C, until it is fully ready, it only takes 5-7 hours to dry out.

Bon appetit! After all, now you know how to dry fish at home, so that it is delicious.