How to properly salt fish. Taranka: the secrets of cooking dried-cured fish at home

When the need arises for salted fish, we go to the nearest store, not even suspecting that cooking it at home is much more profitable than buying it. And all because you do not need to spend family budget, time and effort to search. After simple manipulations, the salty roach will be within walking distance from you.

Instructions for use

The first secret to making salted vobla is to clean it. Experienced anglers do not advise washing and gutting it before conservation. And if there are remains of algae and other debris on the carcass, it is removed with a damp cloth.

Next, a layer is generously poured into a deep container. coarse salt, then lay the fish in rows with their backs to the bottom. By the way, the second secret of cooking lies precisely in coarse grinding. Crushed salt analogs can artificially create a crust on the carcass, which will prevent the brine from soaking the meat from the inside.

When the bottom of the tank is filled with fish, an abundant layer of salt is again poured from above and they act in this way until the catch is over. It is better to schedule the procedure for the evening, so that during the night the vobla is saturated with salt and gives off excess moisture. In this case, the need for the press at this stage is eliminated.

Don't feel like messing around with fish before bed? Salt it at any time, but do not forget to wait up to 12 hours by placing the salted vobla in a refrigerator or other cool dark place. And after that, put it under the load (a jar of water).

This completes the active steps on your part. Leave the fish alone for a couple of days, without moving it or pouring out the released brine. It is thanks to the resulting saline solution that the vobla will be salted in its own juice.

The brine can be drained only after the advent of three days. At the same time, the future snack is washed with running water and placed for several hours in a cool bath (used plain water). Over the next three hours, the liquid is periodically drained and refilled. And after such procedures, the last thing you need to do with the fish is wipe it with a cloth. All mucus and plaque will thus be removed, and outwardly the vobla will look quite attractive and appetizing.

What to do next?

Further actions will depend on what degree of drying you want to achieve. Some beer lovers prefer a tender and melt-in-the-mouth snack. In this case, you can resort to drying it in the sun. Just hang the catch on a balcony or window and leave it for a week.

Others prefer a drier version of the beer snack. And here you should, on the contrary, hide the fish from direct sunlight by placing it in a dark, ventilated place. This may be the space under the stairs in private houses or an unlocked pantry in an apartment. Another week and you can safely take samples.

One of the essential foodstuffs in the human diet is fish. It contains a lot of essential trace elements, fatty amino acids, proteins and a wide range of vitamins. So the fish is cooked different ways: boiled, baked, smoked, dried and salted. The last method allows you to get very tasty and valuable product nutrition, because it is not subjected to additional heat treatment.

Salted fish is a common snack in holiday table. It can also be eaten as independent dish With vegetable side dish. Salting fish can be easily done at home, but all the subtleties of this process must be taken into account. After all, only properly salted fish will become a tasty and safe delicacy.

The basics of proper salting

Salting fish at home can be done with river and sea fish. Regardless of the type, you must always adhere to the basic requirements.

The fish should be of high quality: river fish should be fresh, and sea fish should be chilled or freshly frozen.
Salt for marinades is used only pure without any impurities or iodine. For dry salting, only coarsely ground salt is taken.

For salting, you should also choose a suitable container so that it is clean and waterproof. Chip-free enamelled containers, wooden boxes or plastic food boxes are suitable.

The main preservative - salt - is heated in a frying pan or in the oven before use.

Small fish are salted whole, and large fish are gutted without cutting the abdomen, and cut into portions.

When treating carcasses with salt, you should Special attention give to the gills oral cavity, the space under the scales.

If you need to speed up the ambassador of large individuals, the carcass is pricked with a syringe with saline solution, making punctures in the abdomen and anus.

Differences between salting large and small fish

In spite of general principles salting, all fish are salted differently. How to salt fish depending on the size of the carcass? Consider the main differences between salting small and large fish:

small fish salt faster than large ones;
small fish do not need to be gutted, but large ones are gutted and cut into pieces;
small fish can be salted using any of the methods described below, but for large fish it is best to use spicy or wet methods.

Types of salting

There are several main ways to salt fish at home:

dry - dry salt;
Wet - salt brine (brine);
spicy - with addition to brine or dry salt herbs or spices;
hanging - with horizontal suspension, grated with salt, fish.

Dry

Salting fish dry is easy, so this is the most common method.

You will need:

fish;
container with holes in the bottom.

Place a tray under the drawer or basket to collect the secreted juices

We cover the bottom of the basket or box with a dense cloth, lay the prepared fish in rows with their backs down.
Sprinkle each row with dry coarse salt (1.5 kg per 10 kg of fish).
From above we set oppression, leave for 7-10 days in the dark cool place. Salt displaces excess moisture from the carcasses, and it flows out of the holes.

Wet

The difference between this method and the first is that the fish is salted in a strong saline solution.

You will need:

fish;
salt;
1 tbsp granulated sugar;
non-oxidizing waterproof packaging.

Brine (wet salting) can be produced in special dense plastic bags

We put the fish in layers in a suitable container. Pour the layers with dry salt (consumption: 1 kg per 10 kg of raw materials).
We cover the product with a wooden plank, set a small oppression.
We leave in a cool place, inaccessible to sunlight. After a few days, the product releases juice. Salt dissolves in it, forming a brine that will eventually cover the contents.
After 3-8 days, salting is over. Carcasses are washed, dried, determined for storage.

Small fish can be salted in ready brine(1 kg of salt per 3 liters of water). The time of such salting will depend on the number, size and variety of fish.

spicy

Spicy fish is distinguished by pleasant specific notes of spices and herbs. The method is to add basic ingredients additional aromatic spices.

Most often spicy salting salted herring, mackerel, herring, tyulka, capelin, ivasi and other sea fish medium and small sizes

You will need:

1 kg of fish;
0.5 st. rock salt;
1 tsp sugar;
mixture ground cinnamon and allspice(or other spices).

We prepare the fish, following the above recommendations.
Mix salt with spices and granulated sugar.
We put the carcasses in a suitable waterproof container, sprinkling with the prepared dry mixture, and set oppression on top.
We leave the structure in a cool room for two to three days.

Provesnoy

This salting of fish is most often used for salting fatty varieties. Carcasses treated with saline solution are hung on rods for 5-7 days.

To make it convenient to hang the fish, through oral cavity and gills thread special hooks

To make the product safe, it is necessary to wrap the suspended carcasses with gauze. This will help prevent flies and other harmful insects from entering the product.

Proper storage conditions

It is important not only to pickle correctly, but also it is important to store it correctly. finished product. The shelf life depends on the degree and method of salting, as well as the temperature regime.

Wet salted fish is recommended to be stored only in brine for no longer than a month at 6-8 degrees. The brine will protect the product from oxidation and weathering. But what longer fish will be in an aggressive salty environment, the worse it will become taste qualities product. Without brine, fish can be stored in the refrigerator for no more than 2-3 days.

The longest time you can store dried salted fish - ram. It is wrapped in thick paper (not newspaper) and placed in a cool, dry place.

Salted Fish Recipes

There are a lot of recipes for salting fish. All of them are simple, but require strict adherence to all proportions. It is especially important to guess with salt, because. under-salted fish is dangerous to health, and over-salted fish will lose its taste and become loose. Consider the most popular recipes salted fish.

Salted pink salmon

At home, you can salt a lot delicious pink salmon. The fillet turns out to be very tender and appetizing, and it is simply impossible to break away from sandwiches with this delicacy. Lightly salted pink salmon ready in 5 hours.

Salted pink salmon

300 g fresh fillet pink salmon;
1 tbsp fine salt;
2 tbsp vegetable oil;
1 tsp sweet sand.

Cooking:
For cooking fish fillet cut the salmon into small pieces. Dip each piece in oil, shake lightly, put in a glass bowl. Season each layer of pink salmon with salt and sugar.

Tighten the top of the bowl cling film, send to the refrigerator. After 5 hours, pink salmon will be salted.

Herring in brine

Herring is inexpensive and very delicious fish, most often it is sold in salted form. Not less than delicious herring you can cook it yourself in your own kitchen. Next, we will talk about how to pickle fresh-frozen herring in brine.

Homemade herring

Cooking Ingredients:

3-4 carcasses s/m herring;
1 liter of drinking water;
3 tbsp table salt;
1.5 tsp sweet sand;
2 laurels;
3-5 grains of black pepper;
2-3 inflorescences of cloves.

Cooking:
Freshly frozen fish must be defrosted before salting. This is best done in the refrigerator or room temperature. Do not defrost herring in the microwave or hot water.

It is correct to salt the herring with whole carcasses, without cutting the abdomen. It will be much tastier, juicier and more aromatic, especially since it can be stored in brine for a longer time and will not become saltier from this.

While the fish is defrosting, prepare the brine. Pour water into the ladle, lay all the spices, bring the contents to a boil. Boil until all crystals are completely dissolved. Then set aside and completely cool the liquid.

We immerse the defrosted washed herring in the brine, set oppression on top, leave for a day for pre-salting.

Then we transfer the carcasses to Plastic container with a lid, fill with brine and leave for another day in the refrigerator.

Such a fish can be stored with brine for about a week.

Pickled silver carp

This method is good for cooking fatty fish: silver carp, carp, pink salmon, trout and others. Pickled fish keeps longer than salted fish. That's why perfect option- Stock up on fish delicacy for future use.

Cooking Ingredients:

2 silver carp steaks;
1 garlic clove;
1 onion;
5 grains of allspice;
5 tbsp vegetable oil;
1 tbsp. salt and sweet sand;
5 tbsp table vinegar (9%).

Cooking:
My steaks, fillet. Cut the fillets into strips of 8 mm.

Sprinkle the bottom of the container, where the silver carp will marinate, with a mixture of salt and sugar. Pack the pieces tightly and sprinkle with salt and sugar on top. Thus, sprinkling with spices, we put all the fish.

We cover the bowl with a plate on which we put oppression. We leave the workpiece to salt for about 5 hours. After that, each piece is washed from excess salt under running water.

Now let's prepare the marinade. To do this, at the bottom of the dish, where the silver carp will be marinated, lay out onion half rings, chopped garlic, peppercorns, vinegar and vegetable oil. We mix everything, put the fish there. We mix everything, send it to the refrigerator, covered with a lid.

The fish should spend at least two hours in the marinade. When the flesh turns white, then the silver carp can be served.

How to salt the vobla for drying?

Vobla can be cooked in different ways, because. how many hostesses, so many recipes. But the most popular delicacy is dried vobla. To make a tasty healthy vyalka, it is produced pre-salting fish for drying.

Cooking Ingredients:

prepared vobla;
salt;
1 liter of water;
25 g of vinegar.

Cooking:
Before salting, we gut the roach, wash it, and remove the gills. Large individuals are cut 2-3 times along the back.

We rub the carcasses with salt, pour salt into the abdomen and cuts, rub the gills and scales. We put the carcasses in a bowl, put oppression and wait 2-3 days.

After salting, the roach must be soaked in a mixture of water and vinegar. Soaking time is calculated by the formula: 1 hour of soaking = 1 day of salting.

Then we insert a spacer (toothpick) into the abdomen of each fish, hang it for drying in a sunny windy place.

In the same way, you can salt river fish of any kind.

Fish - affordable and delicious product. Following all the above recommendations, you can independently provide the whole family with a high-quality salty product.

How to dry vobla? Probably, it would be more correct to answer like this - as you like. Before the drying process, the fish is salted for several hours, or even days (best in brine). So how to salt the vobla for drying?

For example, yes. Prepared fish carcasses are strung on a wire through the eye hole. Then we take a deep dish, say, a bucket or a tub, put fish yarn into it, pour brine and 10% of the total weight of the fish on top of dry salt.

They shook it up a little and left it for several days: a small one is salted for 48 hours, a large one needs 96 hours or more.

How to make a roach slightly salty before drying? Of course, rinse, and maybe even soak for a couple of hours. The dark gray color of the meat in the section of the fish indicates that the vobla is well salted, so soaking will not damage the product. The roach is hung out for drying in the fresh air.

Dried roach photo will be ready in a couple of weeks, it all depends on the size of the fish and climatic conditions.

dried vobla

Perhaps this type of fish product is the most salty fish. We have such a fish - a constant companion of the beer feast. Not very large carcasses are usually selected for dried fish, they dry out faster and are not as fatty as dense, large dried vobla.

But dried fish tastes more salty, since there is practically no liquid left in it.

Vobla, which will undergo drying, must first be salted. Before salting the roach, separate small carcasses from large ones, clean them and rinse them several times. Then the fish is poured large quantity salt and leave for a few days in a cool place.

To cook dried vobla as quickly as possible, use these tricks:

during the salting of the fish, set oppression, the liquid will be removed from the fish faster, and the meat will become denser;
when you dry the fish, string the roach on the fishing line not through the eye sockets, but in the tail area, so it dries faster when it is hung out to dry.

You will spend a maximum of 3 weeks preparing dried fish ready to use.

Dried roach calories

The calorie content of dried vobla is about 176 kcal (for dried roach - from 88 kcal). So if you like roach - recipes will offer you a lot of ways to cook this low-calorie dish.

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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 lies in the fact that dry table salt, in contact with fish, absorbs part 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.