How to salt fish at home in winter. Dried vobla - a photo of how to properly salt the vobla, dry and dry this fish

How to salt roach for drying or how to dry it is essentially the same process, only the names are different. The above drying method is suitable not only for roach, it can also be used for other fish - silver bream, bream, rudd, sabrefish, asp, perch, small pike, bleak, ruff and some other fish.

Let's agree right away that we are talking about drying fish weighing up to about 500g. Although, I dried roach weighing 900g in this way. It was salted normally, it did not deteriorate, but roach is always well salted, and for example, a 900g perch can be salted badly in this way and then deteriorate. In general, the optimal weight of fish for this method of drying is not more than 500g. Of course, this refers to the weight of one fish).

Although the topic is about roach, I’ll still write a few words about ruff .. a large dried ruff caught in winter is very tasty. I don’t know what it tastes like in the summer, I didn’t catch them in the summer and naturally didn’t dry them. There is a lot of fat in a large ruff, when you take out caviar from a dried ruff, the fat drips from it.

Now a description of the curing process. It consists of three main steps:

salting,
soaking,
drying.

Salting. Small fish (250g-500g) can be salted without gutting. Gutting or not - depends on the time of year when the fish was caught. AT summer time it is better to gut the roach, as in summer it feeds on greens, which decompose during drying and give a bitter taste.

It is recommended not to wash the fish, but only wipe it with a dry towel. But, despite the recommendation, I personally still thoroughly wash the fish in running water, I like it when everything is clean. By the way, if you salt a ruff, then it’s definitely better not to wash it, it has a lot of mucus from the water. Salt is used only coarse grinding, this is important!

Pour some salt into the bottom of an enamel bowl. Remember, only enameled or stainless steel containers should be used for salting. Further, the fish is laid in dense rows: head to tail, back to belly. They laid out a row of fish, salted abundantly, i.e. so much salt was added to cover the whole fish. Then we put the second row on the first row, again salted it abundantly, and so on. First, a large roach is laid, then a small one, i.e. The larger one will be in the bottom row, and the smaller one will be on top.

Then, you need to put a plate on the fish and put a load on it, for example, a jar of water or a piece of brick. It is necessary that the fish is salted under the pressure of the load. Next put in the refrigerator. Salt slowly penetrates into fish meat, and where the fish has not yet had time to salt, the cold protects it from spoilage.

Soaking. After salting, the roach is washed in cold running water, and then soaked for 1-2 hours also in cold water. In general, it is believed that fish should be soaked for as many hours as it has been salted for days. It turns out that if a roach weighing no more than 500 g is salted for two days, then it needs to be soaked for two hours.

The golden mean of soaking is considered when salty fish starts to float. But everyone has different preferences for salinity, someone likes more salt, so it’s not necessary to wait until it pops up. In general, taste.

Drying. As soon as the process of soaking the fish is over, the water is drained and the roach is dried on a newspaper for about half an hour. Further, usually through the eyes, the roach is strung on a strong cord. I always hang the roach upside down. I haven’t tried drying with my head down, I can’t say which one will be most suitable for her. delicious option).

If the fish is dried in winter, then it is best to hang it in the kitchen above gas stove. In summer, the fish can be spoiled by fly larvae, therefore, before hanging it, it is recommended to dip it in a solution of three percent vinegar. And also the fish can be lubricated sunflower oil. And it is better to hang the roach at night, there are no flies at night. During the night, the fish will have time to dry and the flies will not be dangerous.

Optimum temperature for drying fish - 18-20 ° C. Drying lasts from 1 to 4 weeks, depending on the size of the fish. After drying in the air, dried fish should ripen for 3-4 weeks. Store it in a cool ventilated place in a cloth bag.

But, since we are talking about roach no more than 500g, the ripening process can be skipped and after air drying, immediately start eating it. I myself ate roaches weighing 200g - 300g (of course, after drying, it began to weigh less) after 8 days of drying in the air ... normal and quite suitable for food.

In my opinion, the most delicious dried roach is obtained from roach, which is caught in the spring, when it is still with caviar.

Dried vobla is real delicacy which is easy to prepare at home, you just need to follow simple rules and recommendations.

Astrakhan vobla - goldfish

Few people know how to dry roach and think that it is a complex and lengthy process. In fact, this is not true at all. Drying the fish will not take much time and effort, but in the end you will get amazing delicious snack, which can be consumed both independently and with a foamy drink.

You can dry both from unsalted and salted raw materials - this is a matter of taste.
Many people think that vobla is just a collective name for any dried fish, but this is not so. Vobla is just a kind of fish, the same as:

Perch;
crucian;
Ram;
Pike.

But vobla is one of the most delicious fish which are suitable for drying and curing.

How to select fish for drying?

They stock up on roach in the spring. It was during this period that she spawned. For drying, you should take bulky carcasses of a small size, in which there is visually a large number of fat. When choosing, pay attention to:

The size should not be taken too large or too small fish;
Weight - no more than 200 to 300 grams;
Fat content - you should not take too fat;
Freshness - the fresher the better.

After the catch, it is best to remove the carcasses in the shade for several hours so that the fish fall asleep. Then the selected instances can be cleaned, but you can do without it. If you choose the first option, then remember that the incision is made along the abdomen for small carcasses, while for large ones, along the spine.

If you gut, do the action carefully - do not hurt gallbladder otherwise spoil the whole taste of the future delicacy. Washing is highly discouraged, it is best to wipe thoroughly with a paper towel that absorbs excess moisture. Salt in enamel or glass container, use salt with large crystals.

How to dry at home delicious fish? If you are interested in this question, then you can consider several interesting ways of salting. You can choose for yourself one of the most acceptable salting methods and personally appreciate the amazing taste that only golden roach can give.

If you want to get incredibly tasty salty snack then try the dry method. Pour coarsely crystalline salt into the container so that it completely covers the bottom. Carefully lay the carcasses on it, sprinkle with salt. Repeat until you run out of ingredients, cover with a plate. We leave for about 10-14 hours. After we put it under oppression in a cold place.

Brine. Another interesting way get a delicious snack. For this recipe, it is better to select small specimens, they will turn out to be the most delicious. Each fish must be strung on a string. Now we are preparing the brine - a glass of salt is required per liter of water.

The solution should turn out to be very salty - this can be checked using regular egg- it should pop up. Fill the fish with a solution and leave for three days. After we take it out, wash and dry. The snack turns out to be dietary - only 170 calories per 100 grams.

Dried fish - recipes

If you want to receive dried fish then try this recipe. The fish is cleaned and washed, be sure to remove the gills. Remove the air from the carcasses by carefully squeezing each one. Now you should cover each salt and put it in a container, while each layer is also salted. Place under the press for at least 60 hours.

For unique taste you can pour more marinade - you need 25 grams per liter of water table vinegar. In this marinade, the fish is 3 hours. Now hang it up and let it dry. The process can take from two weeks to several months, depending on the size. When the back dries out and the cuts turn brown-yellow, then everything is ready. If you need dried caviar, then it can be obtained in the same way as the fish itself.

During drying, the fish must be protected from insects, in particular from flies, which can lay their eggs on the product. The process is best carried out in specially designated places, which can be equipped with a fine mesh. There is no exact answer to the question of how to properly dry the roach, because each person has his own individual taste, so the recipe is chosen at his discretion.

Video review of the recipe for salting and drying roach:

Vobla! How they salt fish on the Volga! The complete process of preparing dried roach, from catching, salting, to drying!

salting

In a container intended for salting, it can be, for example, a galvanized basin, you need to pour coarse table salt on the bottom. Any fish that is not too big this case wobble, but it is highly desirable that freshly caught must be tightly placed in a basin with salt in one layer and covered with a layer coarse salt.

So you need to repeat the layers of vobla and salt until the entire catch is over. Next, the container must be covered with a lid, slightly smaller than the diameter of the container itself, and a load should be placed on top. The fish should be salted for about three days.

After this time, the roach must be thoroughly rinsed under cold running water. Rinse very well! You can even leave the fish under a good stream of water for a while. The fish, which has been salted for three days, is washed under running water for 1.5 - 2 hours. Only then will all excess salt be washed off.

Drying

After that, the roach must be hung out for drying. They hang the roach in “bundles” - collecting 8-10 pieces in size, small ones separately, larger ones - also separately. Bunches of roach should be hung in cool place in the shade, but never in the sun. So that the ubiquitous flies and wasps do not get to the drying delicacy, it must be covered with gauze. It is best to string the fish through the eyes so that all excess liquid drains.

After a few days, the dried roach is ready to join the friendly company. And in order for the finished dried vobla to last longer, it must be folded into three-liter jar, cover with a plastic lid and refrigerate.
And now a video on how to pickle fish:

It happens that in the hot season it is urgent to save the fish. the best way preservation for the future on a fishing trip or at home is salting. How to salt river fish? Let's look at several recipes for cooking vobla, perch, gobies, bleak and roach in large, medium and small sizes.

Types and methods of salting river fish

Real Russian cuisine is hard to imagine without river fish. The river dweller is good in the ear and others fish soups, it is boiled in water, steamed, dried, dried and salted. If large freshwater inhabitants can be cleaned, cut and salted into pieces, then smaller bony specimens are best cooked with salt as a whole.

Attention! For salting any fish, only coarse salt is suitable. Only she, slowly dissolving, gradually draws liquid from the fish. Finely ground salt will only salt out, but not dry river fish.

The principle of the ambassador is simple: salt does not preserve, it simply removes moisture from the fish. Salting of a river dweller is wet, dry, mixed and sagging.

What is brine?

One interesting concept, brine, is inextricably linked with the wet method of salting freshwater inhabitants. Other preparation methods do not use this definition.

Brine is the moisture released by the fish during the salt treatment. A special liquid is saturated with proteins, minerals and even the most valuable fish oil, which is why it differs from ordinary brine and has its own name.

In fact, wet-salted or dry-salted fish is prepared in exactly the same way. Fundamental difference- the brine remains in the container or drains (is removed) from there.

Wet version of salting vobla, perch, gobies, bleak and roach with sugar

This method is suitable for both camping and home conditions. Freshwater prepared with added sugar have a refined, more delicate taste. To prepare fish in this way, it is better to follow a step-by-step recipe:

Prepare a non-oxidizing container, such as a bucket or pot.
Peel the fish carcasses, leaving the head. Remove scales.
Directly on the bottom of the container should be laid the first layer of the catch. Carcasses are best placed belly up.
Fill each copy with salt in a proportion of 10 kg. fish and 1 kg. coarse salt plus 1 tbsp. l. Sahara.
Layers of fish alternating with salt should not reach the top of the container. A press should be placed on top of the fish mass.
After 2 days, the brine will cover the entire mass.
After 3 days, small fish will be ready, and after 7-8 days - large. The finished batch is pulled out of the brine, washed under running water and left to dry in the open air. Then vobla, perch, gobies, bleak or roach can be folded onto long-term storage in any container.

Small fish are salted for three days, large - 5-7 days

Advice. The role of the press can be performed by an ordinary large plate covered with something heavy. However, experienced fishermen advise to put together a special wooden circle. best material for its manufacture - linden or aspen. Only this wood does not emit harmful substances into the brine and does not deform under its influence. In no case should you make a press out of plywood! It can exfoliate and release glue residue into the fish.

Fast dry salting of a large river catch

If you decide to salt large individuals (from 0.5 to 1.5 -2 kg.), Then you can not only clean them, but also dissolve them along the back, remove the spine, head and tail. Scales - do not touch!

Dry the processed carcass. Each copy will look like an open book, lying open belly up.
Salt the fish from the side of the scales and lay them in even layers in a wooden box, sprinkling salt on each layer. The largest carcasses should be at the bottom.
If you decide to leave the heads, then you need to lay out the fish in a checkerboard pattern. For example, the first layer heads to the left, the second - heads to the right. Thus, oppression will put pressure on the entire mass evenly.
For the whole batch, put a wooden oppression and put the box on a pallet in a cool room. If possible, the container can be placed directly on the ground or in a small hole. The brine will flow down through the slots in the container.

With this cooking option, fish weighing about 500 gr. You can try in 3 days. And for a solid salt of a large catch weighing about 1.5-2 kg., It will take 10 days.

Vobla Ambassador without sugar. Wet and dry way

Vobla is a fairly common inhabitant of Russian rivers. Often fishermen, having caught this fish, ask the housewives the difficult task of processing it. In fact, the recipe for competent preparation of vobla, like any other freshwater fish simple enough:

medium or large fish need to be gutted and the scales removed. Then rinse and dry the carcasses;
the next stage is rubbing the vobla with salt. Salt is laid not only outside, but also inside the abdomen of each specimen;
grated fish should be laid in rows in any dish convenient for you and wait only 5 days.

If you have planned a wet salting, then the fish must be pressed down with oppression and left in the container. Gradually, the carcasses will release liquid, this is the brine.

For dry salting, you need to lay the catch as stated in the recipe, but the container for salting should be with holes. The brine will seep through them, and the vobla will remain dry.

Sagging method of salting roach, bleak and other river fish

This recipe is best used for oily, tender fish. The advantage of this method is that freshwater meat is more tender and differs in taste from traditional salted fish. The downside is the need to build a special structure for salting.

Cooking steps:

Set the containers for harvesting fish so that it can be hung and strengthened by a number of transverse rods of the same length.
Hang whole (if small) or gutted individuals on rods so that there is a small distance between the carcasses. The fish must be completely lowered into the container.
It is necessary to pour the prepared brine into a plastic basin or other container. To do this, dissolve salt in water.
If the water with salt completely covers the catch, then everything was done correctly.

Advice. How to determine right amount salt in brine? Very simple! If you lower a raw potato or an egg there, they should not sink, but float on the surface.

After 5-7 days, the salty batch can be eaten. But before that, it should be removed from the liquid and dried a little.

The above brine methods are good to use to save a large catch for the future. Regardless of the recipe, roach, perch, gobies, bleak or roach can be stored for a long time, or eaten immediately after the end of the salting. And you can soak 3-4 hours in water or milk and use for frying or cooking a variety of fish dishes.

Salting river fish - video

River fish ambassador - photo

And here is how the roach ambassador is described in the book Demezer A. A. (ed.) Canning and processing of agricultural products at home, M., Selkhozizdat, 1963

But there are still many small or medium-sized fish, such as sprat, sprat, anchovy, bleak, vobla, roach, bream, pike, ide, river perch, ram and others, which, of course, can be preserved by salting.

Salted fish, if skillfully processed, can be stored for a relatively long time.

Three main salting methods are widely practiced: dry, wet (brine) and mixed. With dry salting, the fish is sprinkled with dry salt or rolled in it; with wet salting, the fish is kept in brine; such an ambassador is called mixed when the fish is salted simultaneously with both dry salt and brine.

The essence of salting as a method of preservation is that dry salt in contact with fish, it absorbs some of the moisture from the surface of the fish and dissolves in it, forming a brine. The latter penetrates into the fish meat and saturates the meat juices with salt. At the same time, part of the moisture is released from the fish into the brine surrounding the fish, gradually increasing its amount. Together with water, some organic substances, in particular soluble proteins, pass into the brine from the fish. Brine enriched with soluble proteins, minerals, and sometimes fat, is already called brine. Saturated with salt, the juices of fish meat acquire such a concentration at which the vital activity of the putrefactive microflora is greatly hampered.

Small fish are salted with dry salt as a whole, without cutting or gutting. First, the fish is washed well to remove mucus and dirt, and the moisture is allowed to drain. After that such small fish, like sprat, sprat, anchovy, bleak, smelt and others, pour onto a clean table or smooth board, sprinkle salt on top and mix well with your hands or a wooden spatula. Then it is poured into a strong clean wooden barrel or a barrel and they are leveled and compacted. Each portion of the mixture (fish and salt) in the barrel is additionally covered with salt, and salt up to 1-2 centimeters thick is poured on top. A wooden circle is placed on top of everything, and a load is placed on it. A barrel of fish is placed in a cool place.

15-18 percent of salt (by weight of fish) of medium grinding is spent on salting fish. Especially fine salt salting small fish should not be done, since such salt, as they say, can “burn” the fish, that is, form a crust on it, through which it will be difficult for the brine to penetrate into the meat of the fish. After 2-3 days, the fish in the barrel will be salted, but you can use it for food only after about 10-14 days. By this time, the fish meat will acquire some "maturity" - it will become more tender.

Medium-sized fish - roach, roach, tench, ram, Baltic herring are salted either whole or after gutting or cutting. The fish is gutted when its abdomen is filled with undigested food. Larger fish - small cod, river perch, small bream and others at home are best gutted. To do this, the fish is cut with a sharp knife from the side of the abdomen or from the back. When eviscerating the fish from the side of the abdomen, an incision is made from the collar (bone of the shoulder girdle) to the anus (Fig. 1). Through the incision, all the insides are removed from the fish, and with them caviar or milk. The fish is then washed thoroughly. cold water and leave for a while to let the water glass.