All the secrets of properly salting and drying fish at home. How to dry fish: everything about the process from “A” to “Z” or learning how to properly dry fish at home How to dry fish in winter

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Dried fish is delicious and useful product. Fresh fish does not need to be heated to cook; exposure to the surrounding atmosphere is sufficient.

The meat of dried fish is dry and elastic, it is not for nothing that it is often called dried. It can be stored for a long time without requiring special conditions.

This is a great appetizer that can be served to a set table or taken with you on a trip.

Dried fish is a fish that, after pre-salting, is dried under natural conditions.

Slow drying in the open air or in a well-ventilated area changes the properties of the fish and gives it a sharp, piquant taste. This process is also called drying.

Slow dehydration in combination with environmental influences leads to gradual ripening of meat:

• Protein tissues are saturated with fat and become dense and elastic.
• The pulp appears translucent and acquires a beautiful amber color.
• Caviar turns into a particularly tasty grainy delicacy.

Overall, the savory taste and pungent spirit of dried fish is unique and easily recognizable. The silky skin with silvery scales is easy to remove, and the salty strips of meat can be eaten.

What kind of fish can you dry at home?

Not every fish gives good results when dried and dried.

You need to choose varieties whose meat is able to ripen properly, acquiring the specific consistency and smell characteristic of a dried product.

Small species, which are considered of little value in industrial fishing, have an excellent taste when dried. These are roach, ram, saberfish, silver bream and other species belonging to the so-called partial ones. Of the larger ones, we can recommend bream, pike perch, and catfish.

The best quality is fresh fish, salted on the day of fishing. A catch that was stored in an insufficiently cold place may already turn out to be “smelly.” This “bear-style” drying is popular among northern peoples, but unaccustomed people may not like this result.

Sometimes frozen and then thawed fish are dried. It is recommended to buy mackerel, herring, flounder, and halibut. You can also freeze your own catch for later drying.

The tastiest fish is medium to high fat content. Its quality greatly depends on the time of year. Before spawning, the fat content is higher, so catch made in early spring or winter is recommended for drying.

Preparing fish for proper drying

The scales are never cleaned off, and smaller fish do not need to be gutted. The fat from the peritoneum and viscera imparts a more intense flavor.

In herbivorous species, the entrails are removed in the summer, since the contents of the stomach quickly deteriorate and impart bitterness to the abdomen.

Large specimens are cut completely. They are gutted, leaving the skin and scales intact. The belly is left whole so that the fat is retained inside. To remove the entrails, a longitudinal incision is made along the dorsal fin. The cut carcass and its parts are not washed with water.

Drying fish in the summer at home: stages of preparation

The drying process is based on many years of experience and has a certain sequence of actions that differ only in details.

1. Salting. Produced in any suitable container. The fish is sprinkled with salt or filled with saline solution and placed in the cold until it is salted.
2. Washing and soaking. Cold fresh water is used, the time depends on the duration of salting.
3. Direct drying. Occurs naturally or with the use of any devices.

Summer salting methods

In addition to salt and utensils suitable for food products, nothing is needed for salting. Any vessel of sufficient volume made of steel, glass or plastic will do. It is important to choose the right type of salt. When dissolved, the large one slowly takes moisture from the fish, which is what is required before drying. Fine salt penetrates the meat too quickly for dehydration to occur.

Dry method

When drying large specimens weighing more than a kilogram, the best results are achieved using the dry salting method.

1. The fish carcass is freed from the entrails by cutting from the back and cleaned with a rag.
2. The internal cavities are salted generously, but without excess.
3. The carcasses are laid out in dense rows in a basket or box, the bottom of which is covered with a layer of fabric. They are laid according to the rule: head to tail and belly up.
4. Sprinkle salt again, right on top of the scales. In total you need to prepare about 1.5 kg of salt per 10 kg of fish.

Covering with a flat lid, the contents are pressed down with pressure - a stone or a jar of water.

Oppression helps get rid of air bubbles in which harmful bacteria persist. Also, meat thickens better under pressure.

Salting in a cool place takes 5 to 10 days. Gradually, juice begins to be released, which flows through the cracks at the bottom. This is where the name “dry” technology comes from.

From small fish, which are also sometimes dry-salted, the insides do not need to be removed. The fabric is spread on a solid base, and the fish are carefully placed on it one by one. After sprinkling them with salt, wrap them in the same rag and press them with a weight on top. The fabric allows the resulting juice to pass through and allows it to flow out.

Wet method

1. The fish are placed closely in a pan or basin, having previously sprinkled the bottom with salt. They operate according to the following scheme: back to belly and head to tail.
2. All layers are sprinkled with salt one by one, including the top one. Salt consumption is planned at the rate of 1 kg per 10 kg of fish.
3. Gourmets prefer a mixture of salt with a spoon of sugar. It makes the product taste more refined.
4. The entire mass is pressed through the lid with pressure.

Soon after brining, brine begins to appear. After 1-2 days it rises above the top layer and may even leak out of the container. While salting continues, the dishes are placed in the cellar. It is necessary to maintain a low temperature, otherwise the meat, which has not yet reached the salt, may spoil.

In urban environments they use a refrigerator, and when hiking, they use a hole in the ground covered with branches.

Smaller fish are salted quickly; 1-2 days are enough for them. The larger ones will take a week. When the fish is ready, its meat seems to harden, and the back is pulled towards the spine. If you pull it by the head and tail, you can feel a crunch. If the test result is negative, it is left in the brine for another day. The brine remaining after the process can be poured out or used next time.

Bridle method

Before you start salting using the brine method, the fish is collected on twine using a needle. The finished shortbreads are dipped in brine; they must be completely covered with liquid. It is enough for small fish to lie like this for 2-3 days. A salt solution is additionally pumped into the belly of large specimens with a syringe.

To prepare the solution, dilute 350 g of salt in a liter of water. You can add brine left over from the previous salting or even from commercially salted herring.

It is believed that a raw egg will not sink in a properly prepared brine solution.

The speed of salting depends on the weight of the fish, its thickness, and the permeability of the skin. At room temperature 20°C approximate salting time:

• with a weight of 2-3 kg one week;
• if you weigh less than 500 grams, 2-3 days;
• For very small fish like sprat, one hour will be enough.

Readiness is determined in the same way as with the wet method. If the longitudinal stretching of the fish occurs silently, it means that the salt has not yet reached the vertebrae, so they do not creak. The meat of well-salted fish does not resist pressure with a finger; if you press on the back, a hole remains.

The fish removed from the brine is left to rest; for large specimens it takes several hours. The salt inside will disperse evenly, and the result will be of better quality.

Soaking in fresh water

Soaking is done after salting in order to desalinate the outer layers of meat. Dried leather will not become damp during storage. Therefore, this step should not be skipped, even if there is no excess salt. Approximate time calculation: an hour of soaking for every day of salting.

The countdown of soaking time begins when the fish is washed from mucus and salt residues. You can wash it by hand or with a sponge, but be careful.

The scales should not fly off; they protect the internal tissues.

The fish is placed in a large container with cold water, where after a while it floats to the surface. This means that the desired state has been achieved, and after drying it will be lightly salted and transparent amber.

Soaking large fatty fish for too long can ruin them. The outer layers get wet from prolonged exposure to water. It is advised to take the fish out for the same period of time every few hours and then put it back.

Rules for drying under various conditions

Experience shows that it is most convenient to dry fish by stringing it on a wire or cord. Low-fat varieties can be hung by threading twine through the tail. On the contrary, bream or pike perch should be positioned upside down, pulling the needle with the line through the eye hole. Then the tasty fat will not flow out of the abdomen. The fish is also dried on wire hooks or pinned on nails or thin rods.

On open air

Fish dried in good weather in the open air turns out to be the most delicious. A cool spring day with a temperature of 18-20°C can be considered ideal. The baskets are hung outdoors on horizontal slats, in open boxes, etc.

It is desirable that the fish hang with their belly outward and do not move close to each other. Small varieties like sprat are dried on a horizontally stretched mesh.

In the hot sun, the fish can “cook” or begin to spoil before it dries. Valuable fat will also leak out of it. Therefore, it is better to hang the flowers in the shade or under a canopy. During short-term rain, they can be hidden under an awning. If it becomes very cold and damp, it is better to move the catch indoors.

In a cool cellar

The cellar is often used as a cool place during pickling. But small fish can be hung there after they are removed from the brine. True, then you will have to dry it in a warmer place.

Large fish dry slowly and under normal conditions may go rancid before they are completely dry. Due to the low temperature in the cellar, the drying process there can last 2-3 weeks. The product obtained in this way has a high taste.

On the balcony and loggia

Ventilated balconies can be adapted for drying if necessary, especially in rainy and cold times. First, the fish is hung so that the juice flowing from it does not stain the floor, for example, above the basin. After this, it is hung on the walls of the loggia or stretched across the bottom.

It is better when the fish is dried in a draft, so the windows are opened slightly even in cold weather. If the temperature on the balcony is much higher when the windows are closed, then they don’t have to be opened.

In the attic

A well-ventilated attic is an almost ideal room for drying. It heats up through the roof but stays cool thanks to drafts. Bundles of fish are protected there from both direct sunlight and rain. There is also usually a lot of space under the roof in the attic for hanging ropes. You just need to raise them high enough so that the cats don’t get them.

In the room

Many people don’t like to dry fish in the room because of the inevitable smell, but sometimes there is simply no other choice. It may not be as fragrant as dried in the garden in summer, but lovers will be pleased with the taste. Heating devices help with drying quite well.

To speed up the process, you can attach a fan to the battery. Also, a small amount of fish can be placed above the gas stove.

In the oven

The fish are evenly distributed in parallel rows on the grill. You can put foil down. The temperature regulator is set to no more than 80°C, otherwise the fish will simply be baked. The oven door is left ajar by 5-7 cm for ventilation. After two hours, cover the heads with foil and leave the oven on for another 4-6 hours. The dried fish is hung and dried until the final result is achieved within another one or two days.

In an electric dryer

Any electric dryer with a convective operating principle in which the heating is turned off is suitable. The fish is kept in a dryer at temperatures up to 30°C. Otherwise, it is steamed and the meat begins to fall away from the bones.

Air blowing from a fan ensures drying, which lasts about two days. You won't be able to escape the smell in the room, but the result will be a perfectly acceptable dried fish.

How long to dry and how to determine readiness?

How long to dry fish is affected by temperature and humidity, as well as the size of the fish. The smallest fish has a chance to dry out in a couple of days, but more often it takes about one or two weeks. Large ones can dry for more than a month.

There is no need to over-dry the fish; it is better not to dry it out at all. The easiest way to determine readiness is by taste.

If the meat has not yet dried enough, leave it hanging for another day.

• Properly and completely cured meat is translucent, it is dense and elastic, with a fatty sheen.
• There are no salt crystals on the scales, the skin is durable and can be easily removed.
• Freshly dried fish has a specific pungent aroma that stimulates the appetite.

Dried fish can be eaten immediately after drying, but to fully ripen it must lie in the cold for 3-4 weeks, wrapped in a rag or parchment. After resting, it will acquire its final full taste and aroma.

How to get rid of flies

The smell of dried fish quickly attracts insects. Flies and wasps not only crawl on the skin with scales and feed on meat. The worst thing is that flies lay their eggs in fish that have not yet dried, and instead of dried caviar, larvae - maggots - may appear in its stomach.

In the spring, while the flies are still not visible (or in the fall, when they are no longer there), you can safely dry the fish. The rest of the time, it is recommended to hang it in the evening, then by morning it dries out and flies do not besiege it as much. In an attempt to escape from flies, the drying areas are covered with a net, and the scales are lubricated with oil and a weak solution of vinegar. Sometimes fish that have already been dried indoors are hung outside.

How to dry fish in winter?

In winter it is not possible to achieve the same quality as when drying in summer. Proper ripening occurs in fresh air with low humidity. In winter, it is too warm at home, the process happens faster, and the meat does not have time to acquire transparency and an amber shine.

Balconies, attics, kitchens and even living rooms are used for drying. The main problem with winter drying is the smell. He is omnipresent and makes his way everywhere. But you don’t have to worry about an invasion of flies.

When drying in winter, it is better to use the dry method. The fish is salted, washed and hung to drain in the bathroom, and then the bundles are placed in a convenient place.

You can, for example, hang it near the radiator or stove. But under the ceiling in the kitchen, the fish will also dry out in about five days. It will not be possible to dry a large quantity in this way, since there is simply nowhere to hang these fragrant garlands at home.

Is it possible to dry fish in cold weather?

For drying fish, a temperature above zero is desirable. Severe frost destroys tissue.

But the process of freezing moisture also occurs at sub-zero temperatures.

Winter catch can be hung on the balcony or under a canopy. Although slowly, it will dry out, after which you will need to dry the fish in the apartment. It is unlikely that it will be possible to obtain a high quality product in this way, but for amateurs it turns out to be a completely acceptable delicacy.

When processing and storing their catch, experienced fishermen pay attention to details to make the process easier and more efficient:

• When salting, large specimens are placed on the bottom of the dish, and small ones on top.
• Carcasses of the same size are strung on one cord. Then it will be ready at the same time.
• To make drying at home faster, the bellies are opened by inserting toothpicks.
• In winter, they make a frame box for hanging. Together with the frame, the fish can be moved from place to place.
• From large, fatty specimens, balyk can be prepared by drying.
• If fish becomes damp and has a musty taste if stored improperly, it can be washed in a weak salt solution and dried again.

Drying fish is a simple and effective process. Over time, experience is gained that allows you to make the most of existing conditions and opportunities. You need to carefully monitor how the properties of fish change during drying. Then you will get a tasty and aromatic delicacy that can be served as a festive table, and use it at a warm, friendly meeting.

In this video, an avid fisherman shares tips on how to properly dry fish.

Dried fish is a product created by Mother Nature and human ingenuity. A handful of salt, a raw carcass and favorable weather are all you need to get an appetizing preparation. This technology will give fish meat a delicate taste and a pleasant amber color, and the consumer a gastronomic gift without an expiration date.

The essence of the process is slow drying under the influence of heat, light and air. This leisurely method leads to an even distribution of fat and even partially changes the composition of the product - it acquires a rich color and dense texture. Before drying the fish, you should salt it - the main stage of preparation.

Ingredients:

• fish;
• salt – 150-250 g.

Preparation

1. Sort the carcasses. Gut the large ones, and leave the small ones in their original form.
2. Rinse, dry slightly and proceed to salting.
3. For a mild taste, use 150 g of salt per 1 kg of pulp, if desired, increase the amount of the first.
4. Sprinkle with salt and place the carcasses in layers in a convenient container.
5. Place the workpiece under pressure in the cold for 3 to 14 days, guided by the weight of the product.
6. Thread the carcasses onto twine, passing the needle through the eye sockets.
7. Form bundles of 6 units, rinse and hang in a cool and ventilated place, covered with gauze.
8. Dried fish takes no more than 14 days to prepare.

Dried fish in the oven

Dried fish is a recipe that involves various drying techniques. The natural method of harvesting in an open space is ideal for country residents. The artificial method involves special production smokehouses. Simple and universal tips will tell you how to dry fish correctly, paying attention to the weight and type of product.

Ingredients:

• fish;
• salt.

Preparation

1. If you are the owner of small fish, then cook it whole; large fish should be gutted.
2. Lay out the fish in layers, sprinkle thoroughly with salt and place under pressure.
3. After a short daily salting, rinse the carcasses, make cuts over the entire surface and secure them with toothpicks so that the fish does not steam and is ventilated.
4. Set the oven temperature to no higher than 40 degrees, turn on convection and open the door.
5. Place the product on a previously lined baking sheet and place in the oven for 7 hours.
6. The slightly open door ensures ventilation of the workpiece, and the low temperature conditions ensure uniformity.
7. Keep the dried fish in the air for 24 hours, then take a sample.

Dried fish sabrefish

The inhabitant of the carp family is extremely in demand by fishermen and, therefore, is listed in the Red Book. Juicy meat, dense subcutaneous fat and optimal size make it an attractive product. Dried fish, the recipe for which includes two salting options, requires strict adherence to the preparatory steps.

Ingredients:

• fish;
• water;
• salt.

Preparation

1. When starting pickling, choose a method in advance.
2. When dry, the product is placed in a wooden container and, generously sprinkled with salt, is placed under pressure.
3. Wet - involves brine for dried fish, at the rate of 1 kg of salt per 3 liters of water. After 5 days, check for readiness, rinse and soak for a day, after which, dry and traditionally hang the workpiece in the right place.

Dried red fish at home is a great opportunity to pamper your loved ones at any time of the year. You don't need to have fishing gear to prepare the delicacy - the range of stores is quite suitable. Use fatty fish such as salmon and trout, and home preparation will remain juicy and aromatic for a long time.

Ingredients:

• trout;
• salt.

Preparation

1. Large trout are gutted, the head is cut off and divided into two halves for convenience.
2. It is impossible to do without pre-salting, so rub the carcass generously and, covering it with film, place it in the refrigerator for two days.
3. Wash, dry and hang upside down for 5-10 days.
4. The readiness of dried fish is determined by taste preferences.

Experienced fishermen often encounter large catches. The most common small-sized river inhabitants - roach, goby and roach - are suitable for instant salting, and then for drying. Fresh fish does not require gutting, soaks quickly and is easy to store. This snack will harmoniously complement the foamy drink and diversify the menu.

Ingredients:

• fresh roach or gobies;
• salt.

Preparation

1. Wipe your fresh catch dry with a towel.
2. To the bottom of the deep enamel cookware pour salt and lay out the first layer.
3. Salt each row generously, then cover it with a plate, place a weight and put it in the cold.
4. After 3 days, hang the soaked product in a ventilated area.
5. Making dried fish is a process that requires a week of drying.

Dried fish in a vegetable dryer

The urban rhythm of life does not leave time for culinary delights; the multi-day drying technology is not relevant. A modern gadget will help you get a fish delicacy within a day. All you have to do is decide on your favorite variety, marinate it correctly, arrange it in tiers and choose the temperature, and invite guests to a tasting.

Ingredients:

• fish;
• salt.

Preparation

1. Before cooking dried fish in the dryer, marinate the pieces or whole product for 8 hours according to the first preparation step.
2. Soak in cold water, let drain and place on drying racks.
3. By selecting optimal temperature at 59 degrees, cook overnight.

For true fishing enthusiasts, severe frosts are not a hindrance, and not everyone can cope with the technology at sub-zero temperatures. The ancient Ural method of preparation will help you use winter temperatures to your advantage and get an evenly cooked product.

Ingredients:

• fish;
• salt.

Preparation

1. Before drying fish in winter, remove dirt from the carcass without washing it.
2. Using large salt crystals, sprinkle the fish thickly and place under pressure for several days.
3. After drying, the fish is left hanging in the cold for 7 days.
4. Dried fish in the cold is the most delicious delicacy. Frosty air draws out moisture and speeds up the cooking process. A week-old carcass can be safely sent for storage.

Storage of workpieces - important point, which allows you to protect not only the prepared product from spoilage, but also the health of the consumer. Being a perishable product, aquatic inhabitants are especially susceptible to the influence of bacteria, and as a result, to rotting. Simple and accessible rules will help increase the shelf life to six months without losing taste and quality.

1. Before using it at home, inspect it and check the smell. Immediately wrap the finished quality stock in paper and place it in the freezer.
2. Storage in paper is one of the most affordable options.
3. Tightly closed can recognized as the highest quality method, and the presence of a cool and dry space makes it possible to store in cardboard boxes, baskets or fabric bags.

Dried fish can be easily obtained in many stores, but real lovers prefer to prepare such a delicacy on their own. After all, only by preparing a dish with your own hands can you be completely confident in its safety. But to make the fish tasty, you should know some rules and secrets of its preparation.

What kind of fish can be dried?

Typically, fishermen who bring home their catch set aside small or medium-sized fish for drying or drying. Large representatives are rarely used for these purposes, as they were originally intended for frying or baking. But this does not mean that large fish cannot be dried.

It just takes a little longer to prepare. In fishing parlance, drying fish is called “making a ram.” But this does not mean at all that only ram is suitable for preparing delicacies.

What types of fish can be dried:

You can dry any fish, but it is important to consider that each variety has its own differences in taste:

It is necessary to remember that fatty fish is dried for a long time, and in the future it is poorly stored and does not last long. During storage, it may acquire an unpleasant taste and smell of rancid fat. Fatty varieties can be dried, but small quantities, and for long-term storage It is preferable to choose a leaner breed for drying.

Preparation

Experts advise that you cover freshly caught fish (intended for drying) with the leaves and stems of old nettles and place them in a cool place for a couple of hours, and only after that start salting them. Nettle will protect fish from spoilage on a hot day.

in winter

A small fish carcass (up to 500 g) can be salted without gutting.
This is done so that the fish meat is saturated with subcutaneous and internal fat and is juicier. For fish carcasses weighing over 500 grams, the abdominal cavity is cleared of entrails; if the fish came with caviar, then the caviar is put back into the abdomen.

In summer

In the summer, all fish (large and small) are gutted, since in the hot season the entire fish population feeds on algae. Aquatic greens are even included in the diet of predatory fish species.

If the abdominal cavity of freshly caught prey is not cleared of algae, it will begin to actively decompose within a few hours, which will make the meat rancid and unfit for consumption.

• warm salting at a temperature of +15°C...+16°C - from 9 days;
• cold salting at a temperature of +5°C...+6°C - from 13 days;
• dry salting (not gutted) - from 13 days;
• dry salting (gutted) - from 12 days.

How to dry in stages

Briefly the drying process can be described as follows:

• salting;
• soaking;
• drying.

Pickling

Finely ground salt, such as “Extra”, is not entirely suitable for these purposes; it is better to take very coarse salt.
The consequences of salting with fine salt are the possible formation of a thin crust on the fish carcass, preventing penetration salt brine inside. There are two ways to salt fish: dry salting and using brine.

Salting in brine:

1. You can take any container of suitable size (food grade plastic, metal), the main thing is that its wall does not oxidize. Galvanized containers and technical plastics are not at all suitable for these purposes.
2. The prepared carcasses are placed tightly in a container, if necessary, in several rows.
3. A cover is placed on top of the last row, on which oppression is installed.
4. After this, brine is carefully poured over the oppression, which flows into the container. The brine is poured until it covers the lid lying on top of the fish by several centimeters.

When salting, oppression is almost always placed on top; it is needed to compact the fish in the brine and prevent the formation of air chambers in which putrefactive bacteria can develop.

Video: salting fish in brine It can be selected from improvised means, or it can be made from wood. Wooden oppression will serve the fisherman for many years. It is recommended to choose a tree for these purposes that does not emit tannins or resin (aspen, linden).

Preparation of brine:

1. For 3 liters of water add one and a half glasses (250 ml) of coarse salt.
2. If you need more brine, the proportions are increased.
3. The salt is completely dissolved in water and only after that the prepared brine is poured over the fish laid under pressure.
4. Some fans add sugar to brine, claiming that this makes the taste of the meat more tender. In this case, one tablespoon of sugar is added for every kilogram of salt.

If you need to salt fish directly while fishing, you can use polyethylene bags. To do this, dig a hole in the bushes (not in a sunny place) and place a tight bag there in which the catch will be salted.
The neck of the bag is wrapped with a roller and left open. A pressure is placed on top of the salted fish and filled with brine.

Dry salt:

1. In this case, you can salt the fish in baskets, wooden boxes or any container that has holes at the bottom to drain excess liquid.
2. The bottom of the vessel (basket, box) is covered with fabric. Clean burlap or cotton is suitable for this.
3. During the salting process, the fish will release liquid, which will flow into the cracks and openings of the salting container.

Did you know?Experienced fishermen salted fish directly in bags when traveling. Afterwards they were buried in the ground to a meter depth. The fish was salted safely, and the cold of the earth prevented it from spoiling.

Soaking

According to recipes, soaking should last about 12 hours. Experts are sure that the salted catch needs to be soaked for the same amount of time as it was in the brine. For example, if a carcass has been salted for three days, then it should also be in clean, cold water for at least three days. It is advisable to change the water every 5-6 hours of soaking.

Drying

The technology of the drying process requires hanging the carcass to dry after soaking. Disputes are still raging in which experts in the process defend their opinion on how to properly hang a fish.

There are two hanging methods:

What to hang it on and where to dry it

For hanging, use a thin rope made of natural materials (two or three weaves) or stainless steel wire. The future jerky is hung through the eye holes so that it does not come into contact with each other when drying. In this way, you can dry up to five carcasses on one piece of cord.

Such garlands made from battering rams are hung in a drafty place in a slightly shaded place. Some fishermen prefer to hang the future jerky out in the full sun for 3-5 hours to dry, after which they move it to a shady and windy place. It is the wind that helps dry the carcasses faster. Provided the weather is good, three to five days are enough for complete drying.

If the weather is not suitable (cold and humid), then the belly of large fish is cut open and several transverse sticks are inserted into it. An attic (with open through windows) is an excellent place for drying fish. The most suitable temperature for drying fish is +18C...+20C.
You can hang fish to dry at different times, it’s a matter of taste:

1. Some people prefer to hang it up at night, citing the fact that the top layer of fish skin that has dried out at night will attract flies less with its smell.
2. Others dry only during the day, in good weather, hiding the “drying” indoors at night. They explain it there that when the day and night temperatures change, the ram becomes damp and subsequently loses its taste.
3. Still others, on the contrary, try to time the start of drying specifically for damp and rainy weather, arguing that although this fish takes longer to dry, it is juicier and tastier.

Fighting flies

There are several ways to control insects during drying:

Did you know? The largest fish in the world is the giant whale shark, which can grow to be almost the length of two school buses. It has more than four thousand tiny (3 mm) teeth, weighs about 25 tons and feeds mainly on plankton.

How to dry in winter

It is necessary to harvest fish in winter using the same technology as in summer. The only difficulty lies in the drying process. In winter, the fish also dries out, but it will take a little longer for it to be fully cooked than in summer.

For listening, the carcasses are hung on a warm loggia or glassed-in balcony. To create a slight draft, open balcony windows and vents slightly. You can also dry it in the room if the owners are willing to tolerate a rather specific smell.

Important!Under no circumstances should you dry fish in winter using heaters installed nearby or near a radiator.. What will happen in the end like this« drying» practically inedible.

How to dry fish in the oven

According to this recipe, you can prepare a dried delicacy from any (not too large) carcass. Capelin, perch, crucian carp, small carp or small silver carp are suitable for this. For cooking, an oven and food foil are used.

Ingredients:

• fish;

Preparation:

1. The catch is gutted and washed, and then dried with a kitchen paper towel.
2. The carcass, inside and out, is well rubbed with salt, black pepper and chopped bay leaf.
3. The fish is placed under pressure and left for 48 hours for salting.
4. After two days, the salted carcasses are washed, soaked for two to three hours in clean water and wiped dry with napkins or a paper towel.

1. Preheat the oven to +40C.
2. Dry (pre-salted and soaked) fish is placed in one row on a baking sheet lined with food foil. The heads of carcasses placed on a baking sheet should be directed in one direction.
3. The baking tray is placed in the oven. The oven door remains ajar 5-10 cm.
4. Thus, the fish is dried for 2 hours. The oven temperature is maintained at +40C. After the required time has passed, remove the pan from the oven and cover the fish heads with foil.
5. The baking sheet is placed back in the oven for another 3-4 hours.
6. After which the already well-dried carcasses are taken out and strung on a rope or wire.
7. The resulting kukan is hung out to dry in fresh air. Choose a place that is cool and windy.
8. After two or three days, the dried fish is ready from the oven.

1. For drying in the oven, it is better to take non-fatty fish (ram, roach or crucian carp).
2. If you need to dry large carcasses, then make a cut along the back to the ridge (this will make the process easier and faster).
3. To avoid the hassle of threading ropes through the eye holes, use a paper clip (making a hook out of it).
4. For long-term storage, dried fish is greased with olive oil before packing in foil or polyethylene.

Did you know? In Japan, fugu fish is a popular but deadly dish. Its insides contain a deadly poison - tetrodotoxin. To be eligible to cook fugu, a chef must obtain a certificate from a special school that teaches the preparation of this poisonous fish.

How to determine readiness

Before use, the product must be checked for readiness and quality:

1. If the drying process is completed, the structure of the meat becomes translucent, and no salt is visible on the surface of the carcass.
2. If the ram is clearly dry, the situation can be corrected by placing the fish in a wet canvas, wrapping it and placing it in the cellar or refrigerator overnight. In the morning, the dried meat will be softer and more elastic.
3. The finished fish is folded in half (head to tail). If the ram returns to its original state and springs back, it means it is ready for use.

Important!In order for dried fish to get the best taste, it needsbrew. Therefore, the product removed from drying is placed for ripening (2-3 weeks). To do this, choose a cool place with drafts (for better ventilation).

Homemade dried fish recipe

Dried carp (dry salted)

It is almost impossible to oversalt carp in this way, since it picks up exactly as much salt as it needs. During the soaking process, the water will draw out any excess salt. If for some reason the fish is not removed from the brine within 3 days, it’s okay, but it will have to be soaked in clean water a little longer (about a day).

We dry the ram (salt in brine) We take a medium-sized ram, but weighing no less than half a kilogram. For smaller fish, dry salting is suitable.

Making a strong brine:

1. On three liter jar add 150-180 g of salt to cold water. The solution is stirred until the salt is completely dissolved in the water.
2. The strength of the brine is checked using raw egg, in a suitable brine the egg does not sink, but floats on the surface.

Salting:

Soaking and drying ram:

When the ram is ready, the meat acquires an amber color and becomes slightly transparent.

Dried pike (dry salting):

1. The pike is washed (without gutting in winter), 2-3 transverse cuts are made on both sides of the carcass.
2. Take a container with a suitable bottom (the pike should lie completely on the bottom).
3. Salt is poured onto the bottom of the pickling container (the layer should be at least 0.5 cm thick).
4. The pike is placed on the salt layer and generously sprinkled with salt on top.
5. If there are several fish, then they are laid on top of each other, each time sprinkled with salt.
6. The last layer of salt is poured over the top pike and a lid with pressure is placed.
7. If a large pike is salted, then the container is placed in a cool place for 48 hours. If the fish is small, 24 hours is enough.
8. The salted pike is washed and hung in a draft to dry until ready.

Important!When drying pike, the most important thing is not to miss the moment when it is ready. If you miss a little, then instead of juicy dried meat you will get a dried product. Dried pike is an excellent beer snack.

Storage

Experienced fishermen claim that as it is stored, dried fish matures and only gets better.

Where to store:

1. Suspended in a cold and drafty place, in a bag made of natural fabric.
2. Placed in a basket of willow branches with a lid. Such a basket should be placed in a drafty place in a shaded and cool place (not in the sun).
3. In the kitchen cabinet - securely and tightly wrapped in polyethylene, parchment, cling foil or film.

There is nothing complicated in preparing dried fish; both experienced fishermen and beginners can easily cope with it. It’s safe to say that even beginners will succeed in making dried fish the first time. You can always treat your family and friends to this delicacy, because when prepared with your own hands, it will be much tastier than store-bought.

Dried fish is easy to prepare at home, there are many great ways salting of this product. As a result, complex physical and biochemical processes occur in meat. After this treatment, the fish (you can take sea or river) acquires a unique taste. Pay attention to the original, proven recipes, according to which the product is salted and dried at home.

How to cook dried fish

Approach the drying process with full responsibility. If you ignore some advice, you may end up with a low-quality product, the use of which will lead to poisoning or other negative consequences. For drying, use exclusively fresh catch, fatty fish. Carcasses should not smell of sea or river water or mud. Fresh meat is usually firm to the touch. There are no brown spots on its surface, which indicate the beginning of the decomposition process.

It is advisable to use dishes with enamel. Pottery, ceramic, porcelain, glass, wooden, and titanium containers are suitable. Choose the right salt. Try not to buy iodized products. As a rule, it spoils appearance, taste qualities of the delicacy. Use coarse salt. The required amount of product is determined by placing a raw egg in the liquid - it should float on the surface of the water. If this does not happen, then it may be worth adding more salt or stirring the liquid thoroughly.

How to salt fish for drying

Processing is carried out dry or wet. In the first case, the carcasses are rubbed with finely ground salt. It is worth considering in detail how to salt fish for wet drying. The carcasses are strung on twine and placed in a brine. Salt, bay leaf, and spices are distributed between the layers of fish. The delicacy takes about 2-6 days to prepare. The specified time depends on the size of the fish. If you use a container that is too deep, stir the mixture periodically. At the same time, try to lower the upper layers and raise the lower ones.

How to dry properly

After salting, you need to soak the fish for drying for about 1-2 hours. Next, the carcasses are hung on the street. Remember to hang the fish head down. Thanks to this position, excess moisture escapes through the mouth - the carcasses will dry much faster and more evenly. To hang fish, you must first pierce it near the tails. To do this, use special stainless steel hooks. After hanging, you need to wait 4-10 days.

How to dry fish in winter

Some people may not know how to dry fish at home in winter. Keep in mind that dried fish turns out well when there is a constant flow of fresh air. Try to place carcasses on a closed heated balcony, loggia, or in the kitchen near the stove or radiator. To air the meat faster, place a fan near it. It is worth noting that winter time has one main advantage for drying - the absence of flies.

How to dry fish in the oven

If you are interested in how to dry carcasses or how to cook fillets in the oven, then know that for effective processing you should insert toothpicks and matches into the meat. Set the oven temperature to 40 degrees and turn on the convection fan. Place the salted carcasses on a baking sheet, on a sheet of parchment or foil, and place in the oven. Leave the cabinet door slightly open. Turn on the oven and dry the meat for 5-7 hours.

Dried fish recipes

Many housewives are interested in how to prepare a delicacy quickly and as simply as possible. Often dried fish is made from roach, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (note beautiful photos ready-made delicacies). If the carcasses are small, then they may not be gutted. The entrails of large fish are removed, the milk and caviar are left, and the backs are cut.

Carp

• Time: 3 weeks.
• Calorie content of the dish (100 g): 184 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Carp is known for its excellent taste. It is fried, boiled, baked in the oven, stuffed. Before preparing dried carp, keep in mind that it is advisable to use fatty carcasses for salting. Some housewives prefer not to remove the insides, but it is better to get rid of them. Also, be sure to remove the gills. Large specimens should be cut along the ridge, this will allow the meat to salt faster.

Ingredients:

• carp (take medium-sized fish) – 1 kg;
• vegetable oil – 50 g;
• salt – 200 g.

Cooking method:

1. Remove scales, heads, tails, and entrails.
2. Pour the carcasses with a salt solution with added oil and leave for 10 days.
3. Hang the meat in a ventilated place and let it dry for 2 weeks.

Vobla

• Time: 3 weeks.
• Number of servings: 8 persons.
• Calorie content of the dish (100 g): 235 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

In order for the dried fish to turn out with a slight characteristic bitterness, it is recommended not to completely remove the insides of the roach. Sometimes the roach is dried ungutted. For small carcasses, cut the belly, and for large ones, cut the back. For salting, the roach is laid with its backs up, then filled with brine. Oppression is installed on top. The time for such processing is similar to that indicated in other recipes (10 days). Vobla is consumed with light or dark beer.

Ingredients:

• roach – 1 kg;
• salt – 100-200 g.

Cooking method:

1. Clean the carcasses and salt them. If you are going to rub the roach with salt, then after 10 days you need to rinse it in running water. After using the brine, the carcasses are placed in water for 2 hours. The soaking time depends on the salting period.
2. Hang the roach to dry. Remember that the natural drying time depends on the size of the roach. The finished delicacy should have a tight back.

Pink salmon

• Time: 2 days.
• Number of servings: 8-10 people.
• Calorie content of the dish (100 g): 182 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If you often have guests or organize long gatherings with friends, then be sure to pay attention to this simple recipe. The delicacy is excellent consumed alone or with an intoxicating drink. Pink salmon is not too fatty, so it is suitable for those who are watching their figure. Balyk is delicious to eat with bread and vegetables: you can form canapés and sandwiches.

Ingredients:

• pink salmon – 1.5 kg;
• salt – 3 tbsp. l;
• sugar – 1 tbsp. l.;
• spices - optional.

Cooking method:

1. Defrost, rinse, cut the carcasses into plates.
2. Combine salt, sugar, spices. Sprinkle the mixture over the meat and stir. Leave everything for a day.
3. Place the pink salmon on a baking sheet and place in the oven at a temperature of 40 degrees for 4-6 hours. The oven door must be open.
4. The finished delicacy is cooled in the refrigerator and then served.

Zander

• Time: 12 days.
• Calorie content of the dish (100 g): 84 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

This predator belongs to the sturgeon family and does not have very fatty meat, but it turns out to be an excellent delicacy. Pike perch is dried and salted quickly, without the need to create any special conditions. Do everything as in other cases of preparing a delicacy. The only difference in this recipe is the presence of the original pickling mixture. It turns out delicious with parsley, dill, black pepper. Milk or kvass will make the meat more tender.

Ingredients:

• pike perch – 1.5 kg;
• horseradish (leaves) – 400 g;
• salt – 200 g;
• milk or kvass – 200 ml;
• vinegar (9%) – 200 ml;

Cooking method:

1. Clean, rinse, cut the pike perch into layers. Rub it with vinegar and salt. In addition, fish carcasses can be poured with a solution of vinegar and water and wait 2 hours.
2. Grind the horseradish, mix it with chopped parsley, dill, and spices.
3. Spread the salt in a 1 cm layer at the bottom of the container. Lay out the carcasses. Sprinkle each layer of fish with salt, a prepared mixture of spices and herbs. Wait 2 days. The salting period depends on the size of the carcasses.
4. Soak the meat in water with milk or kvass for 2 hours.
5. Dry the pike perch, hang it to dry, wait 10 days. The duration of drying depends on the size of the pike perch.

Ide

• Time: 15 days.
• Number of servings: 10 persons.
• Calorie content of the dish (100 g): 117 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Ide is best prepared in the fall. At this time, it “fats up” the first fat, so it turns out more tasty. This recipe is very simple and uncomplicated. To create a delicacy, you do not need to use any special tools (for example, as is required when smoking). All you need is to have freshly caught fish available.

Ingredients:

• medium-sized ide – 20 pcs.;
• laurel leaves – 6 pcs.;
• salt – 2 kg;

Cooking method:

1. Clean and rinse the ides.
2. Use the dry salting method: salt, 2 bay leaves, spices, and chopped herbs are distributed on each layer of fish.
3. Everything is covered with a sheet of polyethylene. Oppression is applied.
4. After 5 days, the ides are soaked for about 1 hour.
5. Yazzies are suspended on a rope. Drying takes about 10 days. If you increase this period, you will get dried fish.

Bream

• Time: 2 weeks.
• Number of servings: 15-20 persons.
• Calorie content of the dish (100 g): 221 kcal.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the catch consists of bream, then you can make an excellent snack from them. An excellent solution would be to dry fish. The most convenient way to prepare the delicacy (you can see its originality from the photo) is by dry pickling. If you decide to use wet salting, then the main thing is to make the brine correctly, because the taste of the delicacy depends on it.

Ingredients:

• medium-sized bream – 20 pcs.;
• coarse salt – 200 g;
• dill, parsley, spices - optional.

Cooking method:

1. Gut and wash the bream. Rub the insides with salt.
2. Place about 5 tbsp on the bottom of the dish. l. salt. Place bream on top, sprinkle with salt, chopped herbs, and spices. Press everything down with something heavy and place it in a dark, cool place for a week.
3. Soak the salted carcasses in water for about 1 hour.
4. For bream, use cold drying. Place the fillet, for example, on the balcony, dry for 7 days.
5. Dried fish is packed in wooden boxes and stored for 10 months in a cool place.

Blue whiting

• Time: 4 days.
• Number of servings: 8 persons.
• Calorie content of the dish (100 g): 255 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If your family members love to eat fish in different forms then try this one simple recipe. For this you will need blue whiting. It is worth using the wet salting method. Drying is done in the oven or outside. In the second case, comparatively more time is spent on preparation. Keep in mind that blue whiting takes 5 hours to dry in the oven, and about a week outside.

Ingredients:

• medium-sized blue whiting – 1 kg;
• water – 1 l;
• coarse salt - 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• black peppercorns, laurel leaves - optional.

Cooking method:

1. Clean the whiting.
2. Bring the water to a boil. Add salt, sugar, pepper, bay leaf. Based on the brine you make, determine the taste of the delicacy. Cool the mixture and pour the blue whiting into it. Wait 3 days.
3. Wash the whiting, place on a baking sheet, put in the oven (set at 40 degrees) for 5 hours. Leave the oven door open.

Trout

• Time: 3 days.
• Number of servings: 10 persons.
• Calorie content of the dish (100 g): 186 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

This red fish, which belongs to the salmon family, can be used to make an original delicacy. It is often prepared for some important event: New Year, wedding. All kinds of salads and savory snacks are made with the addition of trout. In addition, it is delicious to eat simply with bread: make beautiful sandwiches and canapés. The most important thing to create a delicacy is to purchase high-quality fillet. It is advisable that it be chilled.

Ingredients:

• medium-sized trout – 1 kg;
• salt - 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• black pepper - optional.

Cooking method:

1. Cut the fillet. The size of the pieces should be approximately 10 cm. Grate them lemon juice, pepper, sugar. The pieces are placed in a container between layers of salt and pressed on top with something heavy. Place the trout in the refrigerator for 2 days.
2. Salted trout roast in the oven with the door open for 4-5 hours. Determine its readiness by looking at the backs. They must be dry.
3. Before serving, the salted fish is cut into thin plastic pieces. When doing this, guide the knife at an acute angle.

Roach

• Time: 15 days.
• Number of servings: 8-10 persons.
• Calorie content of the dish (100 g): 148 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The snack tastes like dried ram or roach. It goes well with light or dark beer. It is best to cook roach in the spring. At this time, she has not yet had time to become saturated with the smell of mud. In the spring, roach goes to spawn, so it has good fat content. The delicacy turns out to be tender and nutritious (see the photo for its uniqueness).

Ingredients:

• roach – 1 kg;
• coarse salt – 100 g.

Cooking method:

1. Clean the roach and remove the scales. Rub the carcasses with salt both inside and outside.
2. Place 1 cm of salt at the bottom of the container. Place the roach. Place the dishes in a cool place for 5 days.
3. Soak the roach for about 3 hours.
4. Hang the carcasses on a rope on a well-ventilated balcony or street where there is no sun. Drying is carried out for 10 days.

Video

Any self-respecting fisherman cannot imagine his life without dried fish. It is considered a kind of trophy, because it was not only caught independently, but also fished independently at home? This process requires special skill.

How to dry fish correctly

To prevent flies or other insects from landing? To do this, it is necessary to properly prepare it before this process:

1. It is necessary to salt the fish until it becomes translucent.
2. When soaking a salted product, it is recommended to add 50 to 150 grams of vinegar to the water (this substance repels flies, although it is not always effective).
3. For drying, it is best to take not very large fish, since it dries faster, and various insects are not so willing to land on almost finished fish.
4. If you nevertheless decide to take large prey for drying, it is recommended to remove all the intestines from it and remove the gills.

By following this plan, you will slightly increase the chances of stopping flies from landing on your fish, but you will not be able to get rid of them 100% of the time.

After this, the product is hung out in the open air and dried for a week, up to ten days.

How to dry fish at home?

Not every fisherman has a special place for drying fish. Accordingly, not everyone knows how to dry fish at home.

To do this efficiently, you need to stock up on seasonings such as Bay leaf, salt and ground black pepper. In addition, you need to prepare thick foil and an oven.

So, how to properly dry fish at home? After preparing all the above things, you need to follow this plan:

1. The fish needs to be washed, dried with a paper napkin, all the intestines removed, and then cuts made on it. After completing these steps, the product is sprinkled with salt and pepper and placed under pressure. Next, the fish must be thoroughly rinsed from salt under running water and dried.
2. After drying all the fish, you need to preheat the oven and place foil on a baking sheet. All the prey is laid out on it; be sure to make sure that the heads are turned in one direction. During the drying process, the oven door needs to be opened slightly by about 50-70 millimeters. The temperature should be no more than 50 degrees. After two hours, the fish heads are covered with foil, and the fish itself continues to dry for three or four hours.
3. Then the product is taken out of the oven, strung on an iron wire or thread, and then hung in the fresh air, in an apartment - this could be a balcony. It dries there for at least two days.

In winter, after removing the fish from the oven, you can hang it on a rope or wire above the stove.

What is a hanging fish dryer and what is it for?

Drying fish on a rope or wire is quite simple and traditional way, but it does not prevent flies from damaging the product. But a hanging fish dryer can protect it from this harmful influence.

The hanging dryer is presented in the form of walls made of gauze or mesh. Such “walls” allow air to pass through and do not slow down the drying process of the fish. As a rule, inside such dryers there is a hanging device consisting of slats with guy wires and chains. Hooks for hanging fish are attached to these chains; when purchasing such a dryer, they are included in the kit.

To install a dryer of this type, you simply need to stretch a guy wire on neighboring trees or simply drive in stakes. If fish is dried in an apartment, you can purchase a special frame or build it yourself.

Drying fish in the summer

How to dry fish in summer? This process in the warm season is almost no different from drying it in winter. The only difference is that in summer the product can be taken out onto the balcony or (in a private house) outside. In winter, it is necessary to dry the fish over the stove, having previously completed the above procedure using the oven.

Drying fish is most often practiced in summer, since winter fishing is not as popular as in the warm season.

Drying fish on the balcony

For apartment dwellers, the process of drying river catch is a little more difficult, since there is not much open air. How to dry fish on the balcony? You need to do the following:

1. The fish must be washed thoroughly and the intestines removed. Under no circumstances should you remove the scales, as this will attract flies and cause the prey to dry out too quickly (this may affect its future taste).
2. A shallow but long cut must be made on the back of each fish, approximately from the head to the tail.
3. Next, the product is salted in a vessel. It is best to choose enameled containers and coarse salt. The latter is taken at the rate of 20% of the weight of the entire fish. If desired, you can add bay leaf and black pepper to the salt.
4. The fish is transferred to another container in layers, each layer is carefully covered with salt. You also need to rub the product inside.
5. A weight is placed on top of the fish and the whole thing is placed in a cool place for several days. It is recommended to use a refrigerator.
6. After salting, the fish must be washed and dried.
7. Next, it is hung on the balcony (thread or wire is used). How to dry fish without landing a fly? It is best to treat each with 3% vinegar.

The fish takes about a week to dry.

How to dry fish with intestines?

Whether to dry fish with intestines or not is a matter of taste. It is worth noting that if the product has been dried along with the insides, then its taste may exhibit a certain bitterness, which is not to everyone’s taste.

Drying fish with intestines occurs in the same way as all the above methods, the only difference is that you do not need to remove all the contents of its belly.

On the one hand, removing the entrails of fish is a very difficult matter, but if the fisherman does not want to get a dried product with a bitter aftertaste, then it is better not to shirk this matter.

What is a fish drying box?

How to dry fish without landing a fly? For this purpose, the optimal solution would be to use a fish drying box.

You can buy it or make it yourself. Creating a box yourself will cost about half as much.

The optimal size of the frame of a box for drying fish is 1 * 1.10 meters, depth - 0.5 meters. The most suitable material is wood (its species does not matter).

To create such a box, you need to do the following:

1. Mark the timber and cut it using an electric jigsaw. Then, using a screwdriver, angles and screws, assemble the frame.
2. Stiffening ribs are attached on all sides.
3. A cable is attached to the side walls (the fish is dried on it).
4. Then you need to treat the box with insect repellent.
5. It must be absorbed and dry, and after that the box is opened with varnish. It must be applied in two layers with an interval of 4 hours.
6. At the bottom of the box you need to install special spacing.
7. The base of the door must be sealed with a sealant.

After completing these steps, you will receive a ready-made box for drying fish, where no insects can penetrate.

The reader already knows how to dry fish without a fly landing. Now is the time to talk about how to store it properly.

There are several tips to help preserve dried fish for as long as possible:

• Before putting the fish in a bag for further storage, you need to wipe it thoroughly and put pine twigs in the belly; if this is not available, plain paper will do;
• During the hot season, it is recommended to place nettles on top of dried fish; this will increase its shelf life several times.

Here we told you how to dry fish at home. By fulfilling all the requirements, you will receive high-quality and delicious product. Bon appetit!

Dried fish is a product created by Mother Nature and human ingenuity. A handful of salt, a raw carcass and favorable weather are all you need to get an appetizing preparation. This technology will give fish meat a delicate taste and a pleasant amber color, and the consumer a gastronomic gift without an expiration date.

The essence of the process is slow drying under the influence of heat, light and air. This leisurely method leads to an even distribution of fat and even partially changes the composition of the product - it acquires a rich color and dense texture. Before drying the fish, you should salt it - the main stage of preparation.

Ingredients:

• fish;
• salt – 150-250 g.

Preparation

1. Sort the carcasses. Gut the large ones, and leave the small ones in their original form.
2. Rinse, dry slightly and proceed to salting.
3. For a mild taste, use 150 g of salt per 1 kg of pulp, if desired, increase the amount of the first.
4. Sprinkle with salt and place the carcasses in layers in a convenient container.
5. Place the workpiece under pressure in the cold for 3 to 14 days, guided by the weight of the product.
6. Thread the carcasses onto twine, passing the needle through the eye sockets.
7. Form bundles of 6 units, rinse and hang in a cool and ventilated place, covered with gauze.
8. Dried fish takes no more than 14 days to prepare.

Dried fish in the oven

Dried fish is a recipe that involves various drying techniques. The natural method of harvesting in an open space is ideal for country residents. The artificial method involves special production smokehouses. Simple and universal tips will tell you how to dry fish correctly, paying attention to the weight and type of product.

Ingredients:

• fish;
• salt.

Preparation

1. If you are the owner of small fish, then cook it whole; large fish should be gutted.
2. Lay out the fish in layers, sprinkle thoroughly with salt and place under pressure.
3. After a short daily salting, rinse the carcasses, make cuts over the entire surface and secure them with toothpicks so that the fish does not steam and is ventilated.
4. Set the oven temperature to no higher than 40 degrees, turn on convection and open the door.
5. Place the product on a previously lined baking sheet and place in the oven for 7 hours.
6. The slightly open door ensures ventilation of the workpiece, and the low temperature conditions ensure uniformity.
7. Keep the dried fish in the air for 24 hours, then take a sample.

Dried fish sabrefish

The inhabitant of the carp family is extremely in demand by fishermen and, therefore, is listed in the Red Book. Juicy meat, dense subcutaneous fat and optimal size make it an attractive product. Dried fish, the recipe for which includes two salting options, requires strict adherence to the preparatory steps.

Ingredients:

• fish;
• water;
• salt.

Preparation

1. When starting pickling, choose a method in advance.
2. When dry, the product is placed in a wooden container and, generously sprinkled with salt, is placed under pressure.
3. Wet - involves brine for dried fish, at the rate of 1 kg of salt per 3 liters of water. After 5 days, check for readiness, rinse and soak for a day, after which, dry and traditionally hang the workpiece in the right place.

Dried red fish at home is a great opportunity to pamper your loved ones at any time of the year. You don't need to have fishing gear to prepare the delicacy - the range of stores is quite suitable. Use fatty fish, such as salmon and trout, and homemade fish will remain juicy and flavorful for a long time.

Ingredients:

• trout;
• salt.

Preparation

1. Large trout are gutted, the head is cut off and divided into two halves for convenience.
2. It is impossible to do without pre-salting, so rub the carcass generously and, covering it with film, place it in the refrigerator for two days.
3. Wash, dry and hang upside down for 5-10 days.
4. The readiness of dried fish is determined by taste preferences.

Experienced fishermen often encounter large catches. The most common small-sized river inhabitants - roach, goby and roach - are suitable for instant salting, and then for drying. Fresh fish does not require gutting, soaks quickly and is easy to store. This snack will harmoniously complement the foamy drink and diversify the menu.

Ingredients:

• fresh roach or gobies;
• salt.

Preparation

1. Wipe your fresh catch dry with a towel.
2. Pour salt into the bottom of a deep enamel bowl and place the first layer.
3. Salt each row generously, then cover it with a plate, place a weight and put it in the cold.
4. After 3 days, hang the soaked product in a ventilated area.
5. Making dried fish is a process that requires a week of drying.

Dried fish in a vegetable dryer

The urban rhythm of life does not leave time for culinary delights; the multi-day drying technology is not relevant. A modern gadget will help you get a fish delicacy within a day. All you have to do is decide on your favorite variety, marinate it correctly, arrange it in tiers and choose the temperature, and invite guests to a tasting.

Ingredients:

• fish;
• salt.

Preparation

1. Before cooking dried fish in the dryer, marinate the pieces or whole product for 8 hours according to the first preparation step.
2. Soak in cold water, let drain and place on drying racks.
3. Having chosen the optimal temperature of 59 degrees, cook for 24 hours.

For true fishing enthusiasts, severe frosts are not a hindrance, and not everyone can cope with the technology at sub-zero temperatures. The ancient Ural method of preparation will help you use winter temperatures to your advantage and get an evenly cooked product.

Ingredients:

• fish;
• salt.

Preparation

1. Before drying fish in winter, remove dirt from the carcass without washing it.
2. Using large salt crystals, sprinkle the fish thickly and place under pressure for several days.
3. After drying, the fish is left hanging in the cold for 7 days.
4. Dried fish in the cold is the most delicious delicacy. Frosty air draws out moisture and speeds up the cooking process. A week-old carcass can be safely sent for storage.

Storing blanks is an important point that allows you to protect not only the prepared product, but also the health of the consumer from damage. Being a perishable product, aquatic inhabitants are especially susceptible to the influence of bacteria, and as a result, to rotting. Simple and accessible rules will help increase the shelf life to six months without losing taste and quality.

1. Before using it at home, inspect it and check the smell. Immediately wrap the finished quality stock in paper and place it in the freezer.
2. Storage in paper is one of the most affordable options.
3. A tightly sealed tin is recognized as the best quality method, and having a cool, dry space allows for storage in cardboard boxes, baskets or cloth bags.

Experienced fishermen know the methods of fishing and the secrets of a rich catch. They will tell you how to dispose of the caught fish.

Fisherman's kitchen offers: dried and dried fish.

How to save your catch on a “fish day”? Dried and dried fish - what is the difference?

They preserve the catch from spoilage by reducing the moisture in the carcasses. Dry in two ways:

• Hot – air temperature from 80° C;
• Cold – temperature does not exceed 40° C.

Drying is the same as cold drying. Removes excess moisture, causes a biochemical process, as a result of which the properties of proteins and fat change, the product acquires new specific taste qualities. Therefore, despite the similarity of the process, dried and dried fish are different products in appearance and taste.

The fish is dried in salted or fresh form; it does not ripen during the process, so it does not have the qualities of a dried product. The carcasses become tough and have a pungent odor. Cooking is required before use.

How to dry fish according to GOST? Cold drying of the catch

Inhabitants of fresh water are suitable for drying. Drying dehydrates the fish while simultaneously maturing it, hence the aroma and taste. The product is ready for use without additional processing.

Drying is carried out by alternating heating and cooling of air. Warm up for four hours, rest for two hours. On the first day, the temperature is kept within 20° with a humidity of 50-60%. Next, maintain a ratio of 25° to 40-60% relative air humidity. A breeze of up to 2 m/sec is required.

The size of the carcasses is more than 10 cm. Before the process, they are cut up, washed, removing mucus and blood, salted in strong brine, or using the dry method. The process is at least three days, until the carcass becomes dry and dense.

It is better to dry in April-May and autumn to save the product from flies. The fish are hung under a canopy in a draft; the sun and rain should not hit the carcasses.

In summer, frames with crossbars are installed. Hooks or nails are driven into them to hang the workpiece. The fly frame is covered with a fine mesh and raised to an elevated position for ventilation.

If the summer catch is consistently large, a stationary dryer is built, equipped with a canopy and a door.

When there are few fish in summer, the carcasses are prepared, dried at night, and in the morning a swab soaked in water is inserted into its mouth. vegetable oil, the body is lightly coated with oil and wrapped in gauze. To prevent the material from touching the carcass, spacers made of sticks are installed. This is how they save the product from flies.

In winter, they are dried in a living room at a distance from the stove and heating devices. Place a dish under the fish to collect dripping fat.

NHNCH (No tail, no scales) to everyone!