How to salt taimen fish. Delicious recipe « Taimen in marinade Recipes for cooking salted fish

Even if you have never prepared anything - salting, pickling, etc. — mastering salting fish will not be difficult: there are no strict proportions or exploding jars, and the results of one or another salting method can be assessed quite quickly and the recipe can be adjusted. It’s especially useful to practice salting at home now - then for the New Year’s table you won’t have to spend money on expensive packaging, but you will be able to buy and salt the fish yourself a few days before the New Year.

There are three ways to salt fish: dry, in brine and in brine. We are talking specifically about sea (ocean) fish, preferably also frozen. River fish requires deeper processing: it is also salted, but subsequently also dried or smoked.

The types of salting and brine strength are indicated in the table.

Quick dry salting

This method, which we often use in everyday life, is suitable for such types of fish as salmon, pink salmon, salmon, sockeye salmon, chum salmon, coho salmon, taimen, chinook salmon, whitefish, omul, vendace. Don't be afraid to add salt - fatty salmon won't take on too much.

For salting, only coarse salt (preferably not iodized) is suitable; you can also add sugar to the salt - it will soften the taste a little and at the same time retain excess water: then the fish will not give too much juice, but will retain it. In addition to sugar, you can add fresh or dried herbs (dill, parsley, tarragon, celery), but not much, as well as multi-colored coarse pepper (or better yet, rose pepper).

The technology is very simple. Cut the fish - remove the head and entrails, you can leave the scales, rub with salt (with or without additives) on all sides, wrap in a clean cloth (or parchment paper). All. You can put it in the refrigerator or leave it at room temperature. You shouldn't leave it in the heat.

Ready time- from three hours. The degree of readiness is determined in the same way as during heat treatment - by the ease of separation of the skin and bones. Indeed, salted fish is much easier to clean from bones than raw fish, so it should not be filleted before salting.

Shelf life Dry-salted fish has a fairly short lifespan - it is advisable to eat it within three days, to a maximum of five days. But already salted fish can be frozen (in cloth or paper, but not in polyethylene) for future use. You can make salads, cold and hot appetizers with lightly salted fish, and even bake pies with it.

Salting in brine

This is a more reliable option for storing fish. Fish is also salted dry (but without adding sugar), quite generously, not wrapped in cloth or paper, but placed in a pan or jar. After this, oppression is placed on top of the fish. Under the influence of oppression, juice is released from the fish, forming, together with salt, the very brine that should cover the entire fish.

Ready time- from three days. If the brine becomes cloudy, it must be drained. But also best before date increases: salted fish in brine (to which you can add vegetable oil if desired) is stored for up to 10-15 days. Small fish are suitable for this method: sprat, anchovy, etc., the size of which allows you to salt it whole.

Fish in brine and marinade

Brine for fish can be made hot or cold. In cold brine, the fish will be salted longer (from 3 days), but will better retain its nutritional and taste qualities.

Hot pickle(especially for fish cut into small pieces) makes the dish ready by the time it cools. Choose the salt concentration according to your taste, understanding that the stronger the brine, the longer the shelf life of salted fish.

There is one little secret that may surprise you with the seeming incompatibility of the ingredients: if you oversalt the fish to the point of hardness, then you can soak it in milk for an hour or two, which will neutralize the excess salt and make the fish softer and more tender.

If we add acid (vinegar, lemon, wine, tomato) to the brine, then we will no longer get salty, but marinated fish. You can add peppercorns, cumin, coriander or mustard seeds, garlic, cloves, and bay leaves to the marinade. You can marinate without brine - for example, in wine (as well as in champagne or even cognac), but it is better to do this with weakly salted fish. That is, first salt it dry, and then marinate it in a marinade (or sauce) to taste - with fresh herbs or spices.

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Since ancient times, fish, along with animal meat, has remained a major part of our diet, rich in proteins, microelements and amino acids.

There are many ways to prepare and preserve fish:

heat treatment;
pickling;
smoking;
drying;
drying.

Note! Perfectly salted fish is a desired product in every family. It can be used as a main dish, an excellent snack and an addition to many dishes. Proper salting guarantees its best taste, safety for life, and long-term storage.

What fish is suitable for salting?

Bream caught in the Kuban and Siberia look the same, but taste like two different types. Kuban - melts in your mouth. It is a dish in itself; the Siberian one is only suitable for beer. Predators on a “diet” of small salmon, on the contrary, only become tastier to the north.

There are several rules:

carp fish species, tastier to the south;
predators and salmonids gain a taste for the north.

There are exceptions to these rules. For example, crucian carp caught in Yakutia is tastier than ordinary crucian carp from the middle zone. Grayling, second in taste only to sturgeon, near Norilsk, according to stories, is completely tasteless.

Note! You can salt almost any fish found in reservoirs, as well as those sold frozen and fresh in markets and stores. Fish is divided by species as follows:

Marine

The main varieties: herring, herring, capelin, mackerel, mullet, halibut, flounder.

This fish is not so often found in our stores, so housewives who have become its owners are wondering how to cook taimen? It should be noted that taimen can be used to make excellent fish soup; it can be fried over coals and in a frying pan. Some recipes for preparing taimen are described in detail in this article.

Taimen recipes

Taimen soup

So, to cook fish soup from taimen, you need to take:

large fish;
salt;
2 large onions;
5 peppercorns;
3 bay leaves;
dried dill

How to cook taimen - recipe

So, before preparing taimen, it is cleaned of scales, gutted, and the head and fins are cut off. The finished fish is cut into small pieces and placed in a large pan, into which 3.5 liters of cold water are poured. The contents of the dish are brought to a boil over medium heat, then the fish soup continues to be cooked, avoiding strong boiling of the liquid.
To prepare taimen, the onions are peeled, washed, cut into half rings and placed in a pan with the fish soup being prepared. Bay leaves, peppercorns and salt are also added to it.
After 30 minutes from the moment the taimen soup boils, add a little dried dill herb to the pan and cook the fish soup for another 5 minutes.
Then the taimen fish soup, like all first courses, is allowed to brew for no more than 6 minutes and poured into plates. It is customary to serve dried bread with taimen fish soup.

Fried taimen recipe

In order to fry taimen, you will need:

large taimen;
100 g butter;
salt;
a little rye flour.

Step-by-step preparation of taimen:

Continuing to answer the question - how to cook taimen, we can also recommend that housewives fry this fish.
At the preparatory stage, taimen is cleaned, as described in detail in the first recipe. Then its carcass is cut into thin pieces, no more than 4 cm thick. The taimen is fried in a thick cast-iron frying pan. If you don’t have such utensils in use, then any thick-walled frying pan will do.
To cook taimen, melt butter in a frying pan. Pour a little rye flour into a bowl and roll each piece of fish in it. Then it is placed in a frying pan with boiling butter.
Taimen should be cooked over medium heat until a golden brown crust appears on one side. After this, the pieces of taimen are turned over and fried on the other side in the same way. The finished fish is placed in a dish and served.

In Siberia, in whose rivers taimen is not uncommon, they prefer to drink it with drinks made from currant and lingonberry leaves.

salting fish;
soaking fish;
drying (drying fish).

Salting fish in brine

Drying fish

Books included in the collection:

Homemade smoked meats and sausages
Smokeless Smoking Basics
All about smoking products
Fish. Drying. Smoking
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Fish recipes

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wpDiscuz Fish recipes

Marinated mackerel, lightly salted - very tasty!

There are a huge variety of ways to salt fish before drying it.

Here we provide only general “universal” recommendations for salting and drying various fish. You can also download for reference a selection of 17 books on salting, drying and smoking fish and meat (via the link below).

Drying fish at home

Drying fish consists of three stages:

salting fish;
soaking fish;
drying (drying fish).

Salting fish for drying can be done in two ways: wet and dry salting.

Salting fish in brine

Small fish (weighing up to 200-500 g) are salted with wet salting. In the cool season, the fish need not be gutted; in the warm season, it is necessary to gut it. Clean fish is not washed, but only wiped with a dry towel.

The prepared fish is placed in an enamel bucket, basin or pan, having previously sprinkled salt on the bottom. The fish are placed in dense rows: head to tail, back to belly. Each row is generously salted. Add enough salt to the top row to cover the entire fish. To add a special taste, you can add a little sugar to the salt.

A board in the shape of the dish is placed on top and pressure is applied to it (only to drown the fish in the resulting brine). 4-5 hours after salting, the fish releases the brine on its own. The fish is salted for 2-5 days (depending on the size of the fish). For the entire salting period, the fish must be placed in as cold a place as possible (in the summer heat, preferably in the refrigerator).

Before hanging to dry, fish salted in this way is soaked in a large amount of water for 2-5 hours, depending on the size of the fish and the time it was salted.

Dry salting fish

Larger fish are salted using the dry method. Each fish is cut along the back and flattened. Remove the insides, then wipe with a dry cloth. The inside of the fish is generously sprinkled with salt. Fish carcasses are placed in rows in a wooden box, so that the bellies are directed upward, and salt is also poured on top of the scales. The box is placed in a hole dug in a cool place and covered with plastic wrap on top.

Depending on the size of the fish, salting lasts from 3 to 7 days. During the salting process, the fish also releases its juice, but it immediately flows out of the box through the cracks. This is the meaning of dry salting fish.

You can also salt small, uneviscerated fish using the dry method. A clean rag is spread on a wide board, the fish are laid in rows head to tail, on top of each other, sprinkled with salt and wrapped in the same rag. The top of the “package” is covered with another board and pressure is placed on it. The juices leaking from the fish will seep through the fabric and flow onto the ground.

The salted fish is washed and soaked for 2-14 hours, changing the water 2-3 times. The soaking process ends when the fish begins to float.

Drying fish

After washing, the fish is very wet, so it is hung out overnight to dry it out (flies lay larvae only on a damp surface, but there are no flies at night). In the morning, the fish is sprayed with a solution of table vinegar - its smell repels insects. Then the fish is hung in the shade in a ventilated place.

The ideal place for drying fish is a special ventilated drying cabinet.

Not necessarily, but such fish as vimbe, bluegill, shemaya are hung with their heads down, and sabrefish, bream, ram, pike perch - with their heads up. Why is this so? It is not known for certain, and this is just a recommendation. From the point of view of common sense, it is better to hang any uneviscerated fish by the tails in order to prevent bitterness from flowing down from the gall bladder throughout the fish.

Drying lasts from several days to several weeks, depending on the size of the fish.

Dried fish at home turns out much tastier than what is sold in stores and on the market!

A selection of books on salting, drying and smoking fish and meat:

The presented collection of books contains all the necessary information about the methods and technology of smoking, salting, drying meat and fish at home. In addition, this collection contains books on making various types of apparatus for smoking and drying fish and meat from improvised materials!

Books included in the collection:

Preservation of the catch and methods of preparing fish
Delicious meat. Drying, smoking, baking
Homemade lard and smoked meats
Salting, pickling, drying, smoking
Summer kitchen, barbecue, smokehouse, pergola
Canning, smoking, winemaking
Homemade electric smokehouse
Smoking and salting meat products
Proper smoking and drying of fish
Homemade smoked meats and sausages
Salted, dried, smoked fish
Salted, smoked, dried fish
Smokeless Smoking Basics
All about smoking products
Fish. Drying. Smoking
We smoke, dry, salt
Country smokehouse

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Download a collection of books from Yandex.Disk

Fishing for taimen using a spinning rod

This fish is the largest representative of the salmon family. An adult can weigh up to 60 kg and measure up to 1.5 meters in length. But these are only assumptions, since no one knows exactly how big taimen can grow to. This is due to the fact that its main habitat is in hard-to-reach areas that can only be reached by helicopter. Despite this, taimen is included in the Red Book and it is prohibited to catch it in some Siberian rivers. Taimen prefers rivers with crystal clear, cool water. Clean and cold water can be found in the most inaccessible areas of the taiga, as well as in mountain rivers. Taimen can be found in all large reservoirs of Siberia, the Far East, Altai, as well as in the northern regions of Kazakhstan. Taimen prefers fresh water, so it cannot be found at the mouths of rivers flowing into the sea. The only exception is the Sakhalin taimen, which lives in the Sea of Japan, although it goes into rivers to spawn. Sakhalin taimen can be safely called transitional.

Basically, taimen lives in large rivers, 400 km or more in length, although it can also be seen in rivers of shorter length. Closer to the northern regions, taimen are larger, and their numbers are not small. This is due to the fact that in such areas, closer to the north, it is not so easy to meet people. Large taimen are found:

In the Lena River basin.
In the Yenisei River basin.
In the Amur River basin.
In Lake Baikal.

These are the largest rivers in Siberia in which you can catch large taimen. Such specimens are found in fast northern rivers, but it is very difficult to get there without special transport. Only thanks to this factor, taimen has been preserved in decent quantities, closer to the northern regions. In cities such as:

Irkutsk
Krasnoyarsk
Peaceful.
Ulan-Ude.
Yakutsk, etc.

It is no longer possible to catch taimen, since it is not there or it is present, but in such small quantities. Regions of southern Siberia, such as Altai and Sayan, also belong to areas where there is practically no taimen.

Taimen tries to stay in the middle or lower parts of rivers, and rises to the upper reaches to spawn. Taimen prefers places rich in food. It eats smaller salmon such as whitefish and grayling. If the location where such “trifles” accumulate is determined, then the presence of taimen in this area can be guaranteed. However, it will not be present in areas of measured water movement. You should fish in places where there are obvious obstacles or obstacles, where the water begins to boil and its speed increases. But there may be:

Whirlpools.
Plyos.
Thresholds.
Deep holes.
Braids.
Arrows.
Depth changes.
Rocks and boulders protruding from the water.
Underwater ridges.
Confluences of small rivers.
Obstacles that cut the current.

Taimen feeds on small fish, which also prefer similar places. In such places she feels safe. Taimen is also called red pike due to the similarity of their behavior and mouth structure. Medium and small individuals gather in flocks, while larger specimens prefer solitude.

The most popular tackle for catching taimen is a spinning rod. At the same time, a fairly powerful rod is used, since a fairly large specimen can bite, although smaller taimen resist quite strongly. To do this, take a two-handed rod, about 3.5 meters long, or even more.

The thickness of the fishing line is chosen to be at least 0.7 mm. If you take a thinner line, then a break is guaranteed at the first bite. Unlike pike, taimen are not able to bite through the fishing line, so it makes no sense to use leashes. Particular attention should be paid to the choice of hooks, because this fish has a powerful jaw. A powerful fishing rod must be equipped with an equally reliable and powerful reel. At least one hundred meters of fishing line should be wound on the reel so that you can starve it out. A pre-adjusted friction brake can be equally important. It will help dampen the powerful jerks of strong fish.

The fish is so voracious that it does not overload with baits and is capable of attacking anything that moves. Very often stones and sticks are found in the stomach of taimen. Most likely, he attacked the pieces of wood floating by. It swallows stones while attacking prey closer to the bottom. But this does not mean at all that taimen is always so active. Unfortunately, this is not the case and there are times when he refuses any bait. This indicates that this fish is also influenced by different weather conditions. In such conditions, the fisherman will have to demonstrate all his skills and the entire supply of bait in order to somehow interest the predator.

Considering the size and power of the fish, baits 10-12 cm long and of suitable weight are suitable for catching it. Moreover, depending on the depth at which the wiring is carried out, baits of the required length and weight are selected. In deep areas, heavier models of “oscillators” and “rotators” are used, and at medium depths with a slight current, the same baits, but slightly smaller in size, are more suitable. The color of the spinner plays a decisive role. The fish pays more attention to brighter specimens and attacks them first. Many anglers claim that brass spoons are the most catchy. Moreover, in clear, sunny weather it is better to use polished, shiny models, and in cloudy weather - dull, matte specimens.

Local fishermen use the following baits to catch taimen:

Oscillators:

Kola spinner.
Spinner "pig".

Rotators:

Baikal spinner.
Spinner "Kem".

Modern spinners:

Blue Fox Supervibrax is a spinning spoon for fishing at depths with calm currents.
Haukilippa from Kuusamo is a spinner with a feathered tee.
Kuusamo Rasanen and Professor are oscillating spoons designed for fishing riffles in the presence of a fast current.

As a rule, spinners No. 6 are selected, which allows for long casting. Spinner baits are used weighing from 26 g. In addition to similar baits, taimen can be caught using wobblers with a diving depth of about 1 meter. Considering the fact that there is a fast current, it is better to choose long (up to 12 cm) wobblers that have a thin shape.

Taimen attacks its bait closer to the bottom, and the retrieve should not be fast. At the moment of the bite, it may seem that the bait is caught on something, followed by a powerful jerk. If the tackle is chosen correctly, it can absorb this jerk. The use of wobblers simplifies the task of catching taimen, since it can realistically play in the current, even without the intervention of the angler. The following models of wobblers showed good results:

Crystal Minnow from Yo-Zuri.
Minnow from Rapala.

Poppers are no less effective baits. An artificial mouse is highly effective, and it is best to fish at night. And there is nothing surprising about this. Taimen easily attacks rats and mice that fall into the water, especially if they begin to move on the surface of the water. In short, taimen is capable of swallowing anything that moves through the water and is of the right size.

When to catch

Immediately after spawning you can start catching this fish. The fishing season continues until ice appears on the rivers. If it is possible to fish even in winter, then taimen are no exception and will be hooked even in the depths of winter. It is most active after spawning and before the onset of winter, when it needs to stock up on nutrients. Somewhere from the beginning of September until serious cold snaps, taimen actively bite, both during the day and in pitch darkness. The most productive periods are the time intervals from 8 o'clock to 10 o'clock in the morning, as well as from 17 to 20 o'clock in the evening, although it bites outside these time intervals, but not so actively. Taimen, like other fish, is seriously affected by weather conditions. To be precise, there are changes in temperature and pressure, so taimen can shift their activity either by day or by night. Therefore, you must always be prepared for the fact that taimen will stop taking bait altogether, regardless of its type.

Video “Fishing taimen on the taiga river”

This type of fishing on the hard-to-reach mountain rivers of Siberia, where it is simply impossible to get to without a helicopter, can easily be called extreme. Not only do you need special transport, you need to have special equipment, taking into account all the dangers that can await a fisherman in places where a person rarely sets foot. And it is not surprising that recently they have begun to make money on this by organizing various tourist routes with the opportunity to fish in rivers with crystal clear water, in which taimen and other fish are found that are inaccessible for fishing under normal conditions. Many experienced spinning anglers take part in such tourist races, for whom catching ordinary pike, perch or pike perch has become a simple and everyday activity. Since there is a desire to catch almost a crocodile, spinners go on similar trips, paying a lot of money for the “adrenaline”.

Minnow fishing

Roach fishing

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How to choose a spinning rod for jig

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Fishing for pike with a spinning rod

Methods for wiring wobblers

Catching crucian carp on a spinning rod with a micro jig

Catching chub with wobblers

Fishing in the Perm region

Fishing in the Perm region can take place on more than 30 thousand rivers and many lakes, the total area of which is 11.5 thousand hectares. There is a lot of fish here, but grayling, taimen and trout attract special attention from fishermen.

Most of the locals have been fishing since childhood. The prospects for the development of the Perm region in the field of fisheries are also encouraging. The main fish in this region are: perch, pike perch, bream, pike, ide, catfish, chub, burbot and roach. But there are also fish here that would be very difficult to find elsewhere - grayling, taimen and trout.

In the Perm region, all conditions have been created for successful fishing and a good rest. True, there are also disadvantages, the main one of which is inaccessibility. You will have to get to the fishing spot by helicopter or all-terrain vehicle. But this only adds to the extreme nature and thrill of fishing, and the level of competition among fishermen is very low. That is why there are a lot of fish there and many specimens of record sizes.

Fishermen of the Perm region are given a unique opportunity to fish on many rivers overflowing with fish. On its territory there are about 30 thousand rivers, 3 large reservoirs and about 800 lakes and ponds.

Ichthyologists have counted about 40 species of fish living in these reservoirs. In addition to the trophy fish described above, the rivers are also inhabited by sterlet and many other commercial fish. Also, fishing in the Perm Territory can take place on a paid basis, but more on that later, and now I bring to your attention the most promising rivers of the Primorsky Territory.

The most important river in the Perm region is the Kama; hundreds of fishermen gather on its banks every day, waiting for a bite of trophy fish. The Kama is considered the largest tributary of the Volga River. Just don’t forget about the spawning ban; during the spawning period, it is forbidden to catch fish such as trout, sterlet, taimen and grayling on the river. There is no industry on the upper part of the river and thanks to this the water is crystal clear.

But in the lower section, things are a little worse; due to the presence of a thermal power plant, the water here is much dirtier and anglers tend to fish in the upper part of the river. But you can also catch fish in dirty water; here you can find some good pike perch, bream, sabrefish, roach, pike, catfish, and so on. There are much fewer fish in the middle part of the river, so it does not attract fishermen.

The Vishera River is divided into three parts, depending on the speed of the flow: the first part is mountainous (with a fast flow), semi-mountainous (with a flow of medium speed) and the lower part (with a weak flow). The lower part of the river falls on the plain of the Perm region.

Mountain sections of the river provide anglers with trophy minnows, grayling, taimen, burbot, pike and char. Unfortunately, the taimen is at the stage of extinction and is listed in the Red Book of the Russian Federation, so it must be released immediately after the search. But this is not the only type of fish in the Vishera River that is prohibited from catching; the sculpin goby is also found there. This is the so-called natural indicator; the sculpin lives only in very clean water. There are also a lot of grayling in the river.

The Sylva River is the largest tributary of the Chusovaya River. 1/3 of the river flows through the Sverdlovsk region, and the rest through the Perm region. The river is constantly full of water, mostly has a muddy bottom and many promising places for fishing (rifts and depth changes). There are a lot of villages on the banks of the river.

As for fishing, the abundance of fish is simply amazing; here you can find grayling, pike perch, pike, chub, bream, ide, burbot, podust, gudgeon and ruff. It is especially interesting to catch pike perch in the lower part of the river; surprisingly, it is there all year round, in spring, winter, autumn and spring. In the Bay of the Sylva River you can catch a lot of bream, sabrefish, sterlet and pike perch.

Locals call the Kolva River a “fish river” and this is not in vain. The upper section of the river is practically inaccessible and completely cut off from civilization. And this entails a rapid increase in the number of fish of various species.

Without hesitation, Kolva can be called one of the best rivers in the Perm region for fishing. The upper section of the river concentrates a lot of grayling, sterlet and taimen. There are settlements in the middle section of the river, but nevertheless there are a lot of subs, asp, pike, ide, bream, burbot and perch.

The Perm region is famous for its rivers and other bodies of water, which attract lovers of active recreation all year round due to the abundance of fish in them and the presence of comfortable tourist and fishing bases on the banks.

Separately, I would like to mention such a popular service as paid fishing in the Perm region. Having paid a certain amount, fishermen have at their disposal a full range of services provided by the friendly staff of the bases. They will not only provide guests with shelter over their heads, but will also take them to the most fishing spots. For this purpose, reliable watercraft are used in summer, and snowmobiles in winter.

By the way, in winter, whitefish are excellently caught on ice-covered lakes. We can say with confidence that not a single fisherman who takes advantage of paid fishing in the Perm Territory will be left without catch and will not regret choosing a fishing spot.

Fishing bases are scattered throughout the region. They are located on the banks of the rivers Vishera, Kosve, Kama and others. In addition to rivers, there are many lakes in the region, near which there are also recreation centers. And the camp sites themselves create reservoirs in which not only bream, carp and pike are bred, but also trout, sterlet and grass carp.
The Perm region is famous not only for paid fishing.

Hunters, lovers of hiking and horseback riding, as well as those who wish to take a break from the bustle of the city in the lap of nature, in peace and quiet, enjoying life, will find something to their liking here. At the same time, just like in the city, they can play billiards, visit the sauna or traditional Russian bathhouse, and spend the evening in a local cozy restaurant or bar.

As an example, we will provide a description of a recreation center with the mysterious name “Obava”, (correctly “Obva”), located 120 kilometers from the regional center, in the village of Krivets, Ilyinsky district, and aimed at ecotourism. The recreation center got its name thanks to the Obava River (Obva), on the banks of which it appeared at one time. The catch of fishermen and hunters who come to this fishing and hunting base includes pike, bream and perch, roach, ruff and chebak, chub, burbot and pike perch, as well as various waterfowl.

Vacationers have wooden houses heated by stoves at their disposal. You can also cook food on them. There are also electric stoves for this purpose. The Russian baths, which can be visited in groups of 4 or 10 people, have earned particular love among tourists vacationing here. There are also opportunities for sports at the base.

It should be added that the Obva recreation center is open all year round. It can be reached by car in any weather.

The fishing base is located in the Suksunsky district of the Perm Territory in the village of Istekaevka. On the territory of the base there are several stocked ponds, the main prey is trout. The housing is located in a pine forest near the stream that feeds the reservoirs. The maximum capacity of the “Silent Valley” base is 60 people. You can live in two and six-bed cottages.

You can eat in a good restaurant, the menu of which consists entirely of European cuisine. There is a bathhouse on the territory of the complex. It is possible to organize trips on ATVs in the warm season, and in winter on snowmobiles. Summer and winter fishing services are provided.

The Lesnaya Skazka recreation center is located in the Krasnovishersky district of the Perm Territory, on the territory of the village of Ust-Yazva. The main focus of the base is weekend tours, as well as winter and summer fishing in the Perm region.

This location for the base was chosen for a reason; it is located at the point where the Vishera and Yazva rivers meet. Mostly vessels come for taimen, grayling, pike, burbot, but other fish are also excellently caught. You can swim in the pool or take a steam bath in the Russian bath and sauna.

The location of the base is simply ideal - the Shirokovskoye Reservoir in the Perm Territory. The reservoir is fed by water from the Kosva River. It is this reservoir that fishermen constantly talk about when it comes to trophy fishing.

If you don’t have gear, they will rent it for you, and you can also book a winter snowmobile ride. In the summer season, the administration organizes trips on catamarans, water skis, motorboats and boats. Fishing can be fly-by in winter, or in open water. The main fish species in the catches are bream, pike, roach, ide, burbot and pike perch. Winter fishing in the Perm region at the Ural Bouquet base pleases fishermen with whitefish.

Paid fishing in the Perm region attracts people from all over the country and even from neighboring countries. Good fishing is what all the bases from the above list guarantee you. A simple break from the bustle of the city is worth it.

Another dish that can diversify your rafting fish menu. This time, the fish will be marinated with vegetables in soy sauce combined with wasabi and garlic. The dish is prepared quickly, and even without heat treatment, so it can be used for snacks while tourists are waiting for the main courses to be prepared.

small taimen fillet 1 pc.
sugar 1 cube
salt 3 tbsp. l.

Step by step cooking method

Step 1

To begin with, the fish is gutted and filleted, removing all rib bones and fins. Next, the fillet is cut into pieces, the size of which must be selected so as to be able to place the fish in a deep container for salting (I adjusted the size to fit my traveling bowl),

Step 2

Sprinkle about a tablespoon of salt at the very bottom of the camping bowl and crumble a little sugar from the cube. Place the first piece of fillet, skin side down, on the salt, also sprinkle it with another tablespoon of salt and a small amount of sugar,

Step 3

Place the second piece on top of the first piece of fish, sprinkle it with the same amount of salt and sugar,

Step 4

Close the lid (so that the fish does not get chapped, and don’t forget about flies!), and put it in the shade for about 3-4 hours to salt,

Step 5

Don’t forget to turn the pieces of taimen over at least once (or better yet twice) and swap them in places. Those. the bottom piece of fish moves up, skin up, and the top piece, accordingly, moves down, but also skin up.

Step 6

After the specified salting time has passed, you need to rinse the fish very thoroughly to remove salt; to do this, I simply put it in a mountain river for about 15 minutes. Next, you need to try the fish, and if it seems too salty to you, you can soak it a little more in water.

Step 7

After soaking, wipe the salted time mixture with paper towels,