Is it possible to salt fish in the cold. How to dry fish at home

To dry fish at home, you need to properly prepare it, salt it and dry it naturally or with the help of additional equipment. The taste characteristics of the finished product will depend on the size of the carcass, as well as on the fat content and structure of the fillet.

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Drying or curing

Distinctive features of drying and drying are presented in the table:

What kind of fish can be dried?

Small or medium-sized river fish are suitable for drying or drying, namely:

• rudd;
• ram;
• roach;
• vobla;
• sabrefish;
• perch;
• zander;
• carp;
• scavenger;
• pike;
• gudgeon;
• crucian carp;
• carp.

For drying, only fresh fish caught no more than a day ago should be used. Otherwise, the product may go rotten without having time to cook.

Fish preparation

Before drying fish at home, it must be carefully prepared in this way:

1. Rinse carcasses, remove mucus.
2. Do not peel the scales, do not gut small fish. Remove the insides of herbivorous species in hot weather - if this is not done, the fish will start to taste bitter and quickly deteriorate.
3. Cut large representatives completely - gut without peeling off the skin and scales. To do this, cut the carcass along the dorsal fin. Leave the belly whole so that the fat is preserved inside. Do not wash the cut fish and its parts with water.

Basic cooking steps

The cooking process includes:

1. Treatment.
2. Salting.
3. Soaking.

salting

There are three main ways to salt fish:

• dry;
• wet;
• brine.

Dry salting

The dry method is most often used when salting trophies weighing more than one kilogram, namely:

• pike;
• carp;
• bream and other large fish.

For dry salting, you need to do this:

1. Cut the carcasses along the ridge, remove the insides, flatten.
2. Salt the inside.
3. Place the fish belly up in a wooden box.
4. Sprinkle the scales with salt.
5. Cover with foil and press down with a load.
6. Leave the box in a cool place for a period of three to seven days.

In this way, you can pickle a small fish without gutting it.

Wet salting

The wet method is used for carcasses weighing up to one kilogram. For salting, you will need large enameled pans or plastic barrels.

This process includes steps:

1. Clean the fish from dirt in a dry way.
2. Remove the insides.
3. Cover the bottom of the container with a layer of salt for at least a few centimeters.
4. Lay the carcasses so that the back of one overlaps the abdomen of the other, sprinkling with salt.
5. Place the next layer of fish perpendicular to the previous one.
6. Finish styling, generously sprinkle the top layer with salt.
7. Cover with a lid of smaller diameter and press down with a load.
8. After some time, after the release of juice, which will cover the fish, remove the container to a cold place.
9. Readiness time depends on the size of the carcasses and is up to three days.

Salting in brine

This method of salting is best for small fish weighing up to half a kilogram.

For this method you need:

1. Prepare brine - add salt to the water and mix thoroughly. Determine the concentration of the solution by dropping an egg into it, it should float. Approximate ratio: three liters of water per kilogram of salt.
2. Place the fish in the solution so that it covers it completely (approximate volume is 1 liter per 3 kilograms of raw materials). It is more convenient to pre-string the carcasses on a rope and immerse them in the brine along with them.
3. Cover with gauze and press down with a load.
4. Keep three days in a cool place.

Vladimir Plisov shares his video recipe for salting large river fish.

soaking

Before drying, the fish is subjected to soaking in order to remove excess salt from the carcasses, to desalinate the surface. This is necessary so that the finished product does not become damp and is tasty.

For this you should:

1. Remove the fish from the brine and let it rest so that the salt is evenly distributed throughout the carcass.
2. Rinse the fish thoroughly in running fresh water and remove mucus from it.
3. Put the carcasses in a container and fill them with cold water, periodically changing it. (Soaking time is equal to salting time, readiness can be determined by floating carcasses).
4. Wipe the fish dry and put it on paper to drain excess liquid.

Drying

The final step is hanging the carcass for further drying.

You can do this in two ways:

1. The fish is suspended by the tail - for this, a hole must be made in the area of ​​\u200b\u200bthe rear fin, into which a wire is threaded. Then the bundles are hung in a ventilated place. In this position, excess moisture and the contents of the stomach will flow out through the mouth, therefore, the finished product will not have a bitter taste.
2. The fish is hung by the head - for this, a wire or rope is threaded into the eye holes. Fat and bile will remain inside and saturate the meat, it will become softer and will have a slight bitterness.

General rules for drying fish:

• hang carcasses on a stainless steel wire or a finely woven rope;
• workpieces should not be in contact with each other;
• bundles are hung in a small draft in the shade;
• for better drying, you can hang the carcasses in direct sunlight for 3-5 hours;
• if the weather is humid and not warm enough, large fish need to cut the belly, open it and insert “strut sticks” there;
• the time of complete drying in good, non-humid weather is from three to five days.

In the apartment In the oven In an electric dryer Outdoors

Outdoors

Features of outdoor fish drying:

• the procedure is carried out in sunny weather at a temperature of 18-20°C;
• bundles are placed on horizontal grids, rails, hung in open boxes or under a canopy;
• in rainy weather they hide under an awning or in a room.

On the balcony

Ventilated balconies are suitable for drying the catch, especially in cloudy and cold weather.

On the balcony we dry the fish like this:

1. We cover the floor in the room.
2. We substitute the basin under the hung seafood so that the leaking fat does not stain the room.
3. Open windows to allow air to circulate.

In the room

Withering fish in the house is not the best option due to the specific smell. In the apartment, the bundles can be hung next to the heater (in the winter season), by placing a fan nearby, or the carcasses can be placed over the gas stove.

in the cellar

The cellar is suitable for drying small fish, but most likely it will have to be brought to the desired condition in a warmer place. Large seafood dries more slowly and goes rancid before it dries well.

In the cellar, due to the low temperature, drying can take up to two to three weeks.

In the attic

Benefits of drying in the attic:

• the roof gets very hot, drafts will speed up drying;
• neither the sun nor the rain will fall on the carcasses;
• there is always enough space under the roof.

The main rule is to hang the ligaments higher.

In the oven

Drying in the oven goes like this:

1. Lay the salted fish on the grill in rows. Place a baking sheet on the bottom or line with aluminum foil.
2. Set the temperature to about 80 ° C (not higher) so that you do not get just a baked fish. Open the oven door 5-7 cm.
3. The fish should dry for two hours, then cover the heads with heat-resistant foil and leave for another 4-6 hours.
4. Hang and dry for a few more days.

In an electric dryer

For drying, any convection electric dryer with a heating off function is suitable. The built-in fan will provide air circulation.

The temperature should be around 30°C, otherwise the fish will steam and start to fall apart. Depending on the size, the process will take from 2 to 4 days.

How to determine readiness?

It is best to determine the readiness of fish by taste or by other signs:

• the fish is translucent in the light;
• has a dense and elastic texture;
• has a greasy sheen;
• salt is completely absent on the surface of the carcass;
• skin or scales strong, removed without difficulty;
• has a rich spicy, spicy aroma.

Dried fish is suitable for eating immediately after drying. For final maturation, it should be left in a cold place for 3-4 weeks, wrapped in parchment paper or newspaper.

How to get rid of flies?

In summer, the following methods are used to combat flies and other insects:

1. Before drying, the carcasses are soaked for 10 minutes in a solution of vinegar - 10 liters of water and 120 milliliters of essence.
2. Fish heads are treated with sunflower oil.
3. Carcasses are rubbed with onion or garlic.
4. Knits are covered with gauze, leaving no large holes. Spray it with 9% vinegar.
5. The blanks are treated with a solution prepared from vegetable oil and vinegar (at a ratio of 1: 3).

Drying drawer Drying drawer drying cabinet

Features of drying fish in the cold season

For high-quality drying, warm, dry weather is needed, so in winter and autumn you have to create it at home.

If we dry fish in the cold season, you need to know:

• after soaking, hang the fish over the bathtub to drain the fat;
• the best drying place is a glazed loggia or balcony with ajar windows;
• when drying in winter or autumn, only the dry method of salting is suitable;
• places near the battery or above the stove are suitable;
• plus drying in the cold season - the absence of flies.

In winter, it is difficult to cook high-quality fish. Drying requires fresh cool air and low humidity, and during the heating season it is very warm in the apartments. The meat will dry out quickly, but will not have time to ripen.

Storage of the finished product

Ready dried fish is stored in a cool, well-ventilated place using the following containers:

• breathable bag;
• wooden box with lid;
• plastic bag tightly wrapped;
• food foil, film or newspaper.

Video

The author of the video channel “Brothers Prikhodko fishing skill nature” will tell about how the fish is dried correctly, how long each stage takes.

The question of how to stock up on fish for future use is relevant primarily for those families whose members are fond of fishing. The catch remains fresh for a very short time, and you need to be able to save it.

The drying process is the drying of pre-salted fish

Drying is one of the most effective ways to prepare fish for long-term storage. The method itself is quite simple: the fresh product is salted and then dried in the open air. Nevertheless, the process can take place with so many variations that in order to understand all its subtleties, it is worth not only familiarizing yourself with the specialized literature, but also watching several relevant videos.

Today we decided to give readers a general idea of ​​how to properly dry fish at home.

How to cook dried fish

Approach the drying process with all responsibility. If you ignore some advice, you can get a low-quality product, the use of which will lead to poisoning or other negative consequences. For drying, use only fresh catch, fatty fish. Carcasses should not smell like sea or river water, 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, titanium containers are suitable. Choose the right salt. Try not to buy iodized product. As a rule, it spoils the appearance and taste of the delicacy. Use coarse salt. Determine the required amount of the product 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 mixing the liquid thoroughly.

How to salt fish for drying

Processing is carried out in a dry or wet way. In the first case, the carcasses are rubbed with finely ground salt. It is worth considering in detail how to salt fish for drying in a wet way. The carcasses are strung on a twine, placed in a brine. Salt, lavrushka, spices are distributed between the layers of fish. The delicacy is prepared for about 2-6 days. The indicated time depends on the size of the fish. If too deep dishes are used, then periodically mix the composition. At the same time, try to lower the upper layers, lower ones - to raise.

How to dry

It takes about 1-2 hours to soak the fish after salting for drying. Next, the carcasses are hung on the street. Remember that hanging the fish is upside down. Thanks to this position, excess moisture exits through the mouth - the carcasses will dry much faster and more evenly. To hang the 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.

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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 works well when a constant supply of fresh air is provided. Try to place carcasses on a closed heated balcony, loggia, in the kitchen near the stove, radiator. Place a fan near the meat to dry it faster. 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 you should know that for effective processing, you should insert toothpicks and matches into the meat. In the oven, set the temperature to 40 degrees, turn on the convection fan. Spread the salted carcasses on a baking sheet, on a sheet of parchment or foil, put in the oven. Leave the cabinet door ajar. Turn on the oven, dry the meat for 5-7 hours.

How to dry fish at home

Friends, first of all, after you have caught perches or other fish for drying, you must not only determine the place where all this action will unfold, but also prepare in advance what will help. Otherwise, you can get not only a poor-quality product, but also problems from your wife (since an unpleasant smell will spread at a catastrophic rate).

That is why we have prepared this article, in which we will talk about each individual stage. From the preparation of "tools" and salting, to checking the readiness of the fish.

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 you cook dried carp, keep in mind that it is advisable to use fatty carcasses for salting. Some housewives prefer not to clean 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, thanks to which the meat will be salted faster.

Ingredients:

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

Cooking method:

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

What recipes do you know?

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 vobla. Sometimes the vobla is dried without gutting. For small carcasses, cut the abdomen, for large carcasses, cut the back. For salting, the vobla is laid upside down, then filled with brine. From above oppression is established. The time of such processing is similar to that indicated in other recipes (10 days). Vobla is consumed with light or dark beer.

Ingredients:

• vobla - 1 kg;
• salt - 100-200 g.

Cooking method:

1. Clean the carcasses, salt. If you are going to rub the vobla with salt, then after 10 days it must be washed in running water. After using the brine, the carcasses are placed in water for 2 hours. 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.

Drying or curing

Distinctive features of drying and drying are presented in the table:

Pink salmon

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

If you often have guests, long gatherings with friends are organized, then be sure to pay attention to this simple recipe. The delicacy is perfectly used separately or with a hoppy drink. Pink salmon is not too oily, so it is suitable for those who follow the figure. It is tasty to use balyk with bread, vegetables: you can form canapes, sandwiches.

Ingredients:

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

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Cooking method:

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

Drying with household appliances

Separately, it is worth talking about the methods of drying fish using household appliances. You can dry pre-salted raw materials as follows:

• in the oven. The fish is laid out in one layer on a wire rack. Dry it at a temperature of 80 ℃ and open the door or turn on the convection mode. Two hours after the start of processing, the heads are wrapped in foil and the product is heated for another 5-6 hours. The fish turns out to be soft, and it has to be brought to readiness by hanging it indoors for a few more days;
• in an electric dryer. Only the device in which you can set the temperature to 30 ℃ and powerful blowing is suitable. The process takes at least two days;
• above the stove. A small amount of fish can be hung under the ceiling of the kitchen. If there is a household hood, it will be constantly blown with air and will dry out in 4-5 days.

It should be noted that drying fish with household appliances is not the best way. In this case, it reaches readiness too quickly, which negatively affects the taste and smell.

There is an opinion that fish can be not only dried, but also dried and smoked. This is not true. Drying and smoking are fundamentally different processes, both in terms of the changes that raw material tissues undergo, and in terms of consumer qualities of the finished product. Perhaps the reason for the confusion was the similarity of the stages of pre-treatment of fish (salting and soaking), which are necessary to prepare for both drying and cold smoking. There is no separate product called “dried-smoked fish”.

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 too fatty meat, but the delicacy from it is excellent. Pike perch is dried and salted quickly, without the need to create any special conditions. Do everything as in other cases of cooking a delicacy. The only difference in this recipe is the presence of the original salting mixture. 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 pike perch into layers. Rub it with vinegar, salt. In addition, fish carcasses can be poured with a solution of vinegar and water, wait 2 hours.
2. Grind horseradish, mix it with chopped parsley, dill, spices.
3. At the bottom of the container, spread the salt with a layer of 1 cm. Lay out the carcasses. Sprinkle each layer of fish with salt, a 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 pike perch, hang to dry, wait 10 days. The duration of drying depends on the size of the pike perch.

How long to keep fish in salt before drying

In order to correctly answer this question, we first consider the step-by-step instructions, which are recognized as the simplest and most accessible, without frills, subtleties and super-secrets.

Here, in fact, we answered the question - how much time to salt the fish for drying.

Ide

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

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

Ingredients:

• medium-sized ides - 20 pcs.;
• laurel leaves - 6 pcs.;
• salt - 2 kg;
• dill, parsley, spices - optional.

Cooking method:

1. Clean, wash the ides.
2. Use the dry salting method: salt, 2 bay leaves, spices, chopped herbs are distributed on each layer of fish.
3. Everything is covered with a sheet of polyethylene. The oppression is set.
4. After 5 days, the ides are soaked for about 1 hour.
5. Iazis are hung on a rope. Drying takes about 10 days. If this period is increased, then you will get dried fish.

How much time to dry fish

Before you know the answer to this question, let's take a closer look at the whole process of "cooking" dried fish. From the selection of the necessary materials, to the right choice of location.

What we need. First of all - a thin cord or twine. You can even use wire. In order to easily pass the selected type of cord through the heads of fish, you will need either a carnation or an awl. By the way, do not forget about matches or toothpicks, with which you open the fish from the inside for better ventilation.

Where will we hang out. This is one of the main points, since it is not possible to do this everywhere. In general, there are three main requirements for the place where the fish is planted:

• There must be shade during the day;
• Most of the time it's drafty;
• The place should be protected from rain and be free of flies.

The ideal place is recognized as a summer veranda in the country. However, if there is no dacha, then as an option, you can use a balcony or a non-residential room in an apartment. Drying can be done on stretch marks, as described above, or on a clothes dryer, or in a vegetable dryer. You can dry in the summer, but drying the fish in the winter is also not a problem. The main thing is to follow the step-by-step instructions correctly.

Step-by-step instruction. And now let's get down to the process itself.

1. We take the carcass, shake off the salt. In order for it to be less salty (this is not for everyone), you can lower it into boiling water for a couple of seconds.
2. Using a cord or wire, depending on what you choose, we connect the fish through the eye sockets or through the gill slits. The main thing is that the fish should not be placed tightly. This is necessary for the free circulation of air and the evaporation of water.
3. We hang the "garlands" in the place that we have chosen in advance and cover with gauze from flies. Let me remind you that this is the easiest and most popular way. Some aesthetes sprinkle just a little bit of vinegar to keep flies and wasps away, which are drawn to salted fish like honey. But this is optional, you can limit yourself to just gauze.

How much to dry. And now to the main question - how long should the fish dry?

If you turn to the Internet, you can stumble upon completely different terms, from 2-3 days to 2-3 weeks ... Terms vary due to several parameters, such as size, salting time, fat content, etc. However, the most important parameter, as experts in this matter assure, is the heat. Drying on it is categorically not recommended. Since the meat will be dry, hard and unpleasantly bitter. Therefore, they are trying to find a golden mean.

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 drying fish. It is most convenient to prepare a delicacy (you can see its originality from the photo) using dry salting. If you decide to use wet salting, then the main thing is to make the brine correctly, because the taste of the treat depends on it.

Ingredients:

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

Cooking method:

1. Gut, wash the bream. Rub the inside with salt.
2. At the bottom of the dish, pour about 5 tbsp. l. salt. Lay bream on top, sprinkle with salt, chopped herbs, spices. Press everything down with something heavy and put 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 fillets, for example, on the balcony, dry for 7 days.
5. Dried fish is packed in wooden boxes, stored for 10 months in a cool place.

Assessment of the quality of the finished product; storage

Properly dried fish has even and strong scales without traces of salt. Her skin fits well and is easily removed. The flesh is firm, flexible and elastic, slightly shiny, translucent, amber or pinkish in color. The taste is slightly salty, the aroma is spicy and spicy. Such a product can be wrapped in thick paper or cloth and stored in a cool place with moderate humidity for up to six months.

Read more about how to store dried fish here.

Now you know how to dry fish properly. Share your opinion and experience in the comments.

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 simple recipe. For him, you need blue whiting. It is worth using the wet salting method. Drying is done in the oven or on the street. In the second case, preparation takes relatively more time. Keep in mind that blue whiting takes 5 hours to dry in the oven, and about a week outside.

Ingredients:

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

Cooking method:

1. Clear blue whiting.
2. Bring the water to a boil. Add salt, sugar, pepper, parsley. According to the brine made, determine the taste of the delicacy. Cool the mixture, fill it with blue whiting. Wait 3 days.
3. Rinse blue whiting, place on a baking sheet, put in the oven (set 40 degrees) for 5 hours. Leave the oven door open.

What kind of fish can be dried?

Small or medium-sized river fish are suitable for drying or drying, namely:

• rudd;
• ram;
• roach;
• vobla;
• sabrefish;
• perch;
• zander;
• carp;
• scavenger;
• pike;
• gudgeon;
• crucian carp;
• carp.

For drying, only fresh fish caught no more than a day ago should be used. Otherwise, the product may go rotten without having time to cook.

Trout

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

From this red fish, belonging to the salmon family, you can make an original delicacy. Often it is prepared for some important event: for the New Year, a wedding. With the addition of trout, all kinds of salads and savory snacks are made. In addition, it is delicious to eat just with bread: make beautiful sandwiches, canapes. The most important thing to create a delicacy is to purchase high-quality fillets. It is desirable 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 about 10 cm. Rub them with lemon juice, pepper, sugar. The pieces are placed in a container between layers of salt, pressed against the top with something heavy. Place the trout in the refrigerator for 2 days.
2. Dry the salted trout in the oven with the door open for 4-5 hours. Determine its readiness by the backs. They must be dry.
3. Before serving, salted fish is cut into thin slices. At the same time, direct the knife at an acute angle.

Selection and preparation of raw materials

The drying process is the drying of pre-salted fish. At the same time, the pulp is dehydrated, soaked in natural fat and fermented (as the fishermen say, “ripens”), acquiring a piquant taste and a very attractive aroma. Dried fish can be both sea and river. These can be smelt, goby, flounder, tyulka, bison, etc. Of the river inhabitants, representatives of partial breeds are most often harvested in this way: roach, sabrefish, silver bream, bream, rudd, roach, ram, etc. According to experts, very dried catfish (it is better to make balyki), pike, carp, perch and bream, as well as chub, asp and ide are tasty.

How to dry fish: salt, soak and dry

Before drying the fish, it must be prepared. The stage is reduced to the careful cleaning of the catch from dirt and mucus. It is not necessary to wash the fish and remove the scales from it. Small specimens (weighing up to 500 g) are usually not gutted. In large fish, the insides are usually removed. In this case, the incision is made not from the side of the abdomen, but from the back, cutting through the meat to the ridge and separating the ribs on one side from the spine. This method was invented in order not to disturb the fat layer, which is located under the skin of the abdomen. Dried fish, cleaned "from the stomach", is not worth it: it will turn out dry and tough.

Now you can proceed to the main process, which is divided into three stages: salting, soaking and actually drying.

Roach

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

To taste, the appetizer resembles a 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 still does not have time to soak in the smell of mud. In the spring, roach goes to spawn, so it has a 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, remove the scales. Rub the carcasses with salt both inside and out.
2. Pour 1 cm of salt into the bottom of the container. Lay down the roach. Put the dishes in a cool place for 5 days.
3. Soak the roach for about 3 hours.
4. Hang the carcasses on a string on a well-ventilated balcony or street where there is no sun. Drying is carried out for 10 days.

Basic drying rules

When salting fish, it is important to follow a few rules:

• the dishes in which you place the raw materials should be steel, enameled, glass, ceramic, wood or made of food grade plastic. The use of galvanized containers is unacceptable;
• for processing fish, choose coarse salt that does not contain iodine. Iodized salt gives the product an unpleasant aftertaste, and fine salt penetrates tissues too quickly, preventing them from dehydration;
• the container in which the fish is salted must be kept in a cool place;
• in no case should the recommended salting time be reduced. It depends both on the method and on the size of the raw material, but it cannot be less than a day for small fish and 5 days for larger specimens. Violation of this condition is fraught with serious health problems (for example, infection with opisthorchiasis or poisoning).

These are general principles. There are many methods of salting fish, and almost every experienced fisherman adds his own nuances to them.

There are many methods of salting fish, and almost every experienced fisherman adds his own nuances to them.

How to get rid of flies?

In summer, the following methods are used to combat flies and other insects:

1. Before drying, the carcasses are soaked for 10 minutes in a solution of vinegar - 10 liters of water and 120 milliliters of essence.
2. Fish heads are treated with sunflower oil.
3. Carcasses are rubbed with onion or garlic.
4. Knits are covered with gauze, leaving no large holes. Spray it with 9% vinegar.
5. The blanks are treated with a solution prepared from vegetable oil and vinegar (at a ratio of 1: 3).

Drying box

Drying cabinet

drying cabinet

Salting Recipes

Dishes are glass or plastic. At the same time, the dehydration of the fish is slow, which is absolutely necessary in this process. There are several ways to salt:

Dry salting

Suitable for large, weighing more than 1 kg, specimens.

• The fish is cut along the back, the insides are carefully removed.
• Clean the carcass from the inside with a damp cloth.
• Sprinkle generously with salt.
• Close with a flat lid.
• They put oppression.

For 10 kg of fish you need 1-2 kg of salt. The fish will be salted from 3 to 12 days. Oppression is needed in order to release air bubbles that contain bacteria. During the salting process, juice will begin to stand out. It will flow down through the slots in the box. That is why this method of salting is called dry.

Note! If you need to pickle a lot of small fish, then the insides are not taken out. It is best to spread the fabric, spread the fish on it, sprinkle with salt and wrap it with this fabric. The fabric will leak juice if some kind of load (oppression) is placed on top.

Wet

Most often, a small fish is salted wet:

• The bottom of the selected dishes (pan, basin, etc.) are sprinkled with salt.
• Lay the fish as closely as possible in layers.
• Sprinkle each layer with salt.
• The top layer is also generously sprinkled with salt.
• Put oppression on top.

Note! After a couple of days, a brine will appear on top of the last layer. At the time of salting, the container must be placed in the cellar so that the meat does not deteriorate. Suitable for these purposes and a refrigerator. In field conditions, you can dig a hole in the ground. When salted in a wet way, small specimens are salted out very quickly, in just a day or two.

Provesnoy

• A solution is prepared at the rate of 3-3.5 kg of salt per 10 liters of water.
• The solution is pumped into the belly of large specimens with a syringe.
• String the fish on twine.
• Immerse completely in the solution.

What is wilting

There is nothing difficult or impossible in drying fish, anyone can do it. In fact, this harvesting method consists in impregnating the fish carcass with salt and then drying it in natural conditions.

Slow drying makes the fish not only salty, but also spicy, piquant in its own way, its taste is very rich (concentrated). In this case, the product comes out with the following:

• Protein tissues, saturated with fat, become more elastic and dense.
• The flesh acquires a translucent, orange-yellow hue.
• Caviar (if any) is dried and compacted, turning into a full-fledged delicacy.

Preparing the product for drying

After the product is well salted, we proceed to the next stage - soaking. We carry out this procedure to rid the fish of excess salt. We rinse the carcasses for 20 minutes, and then soak for 3-7 hours, at the rate of 1 day of salting = 1 hour of soaking.

To check if the product is ready for drying, we use the following methods:

• we press on the back of the carcass, if a hole has formed, then you can proceed to the next step;
• we take the carcass with one hand by the head, with the other by the tail and stretch it, if the vertebra starts to crackle, then the fish can be dried.

If the product did not “pass” the readiness test, we leave it to salt for another 1 day.

The benefits of salted carp

• Salted fish improves digestion and metabolism, especially fats.
• Salted carp prevents early aging of the skin and internal organs, as well as osteoporosis.
• Fish makes up for iodine deficiency, which is especially important for those who have problems with the thyroid gland.

In addition, carp meat is not very high in calories, which is especially important for maintaining a healthy figure: only 124 kcal per 100 grams of the product.

How to dry fish in the summer so that flies do not land?

When drying fish in the summer, there is a high probability of damage to the product by fly larvae. The aroma that a fermenting fish gives off is very attractive to insects. To prevent this, take the advice of experienced anglers.

Before hanging the fish carcasses to dry, lightly grease them (optional):

• vinegar solution (3%)
• sunflower oil
• weak solution of potassium permanganate
• a mixture of vegetable oil and vinegar in a ratio of 1: 3

Also, dry your catch like this:

• hang out the fish to dry late in the evening - then there are no flies. During the night, the carcasses will dry out, and their gills will be covered with a dry crust. Insects are no longer scary
• cover the drying fish with gauze so that there is free space between them (use small spacers for this)
• keep in mind that the longer the fish dries, the less attractive it becomes to flies. Therefore, it is very important to secure the product in the first days.

Many fishermen use special boxes for drying, which are very easy to make yourself:

• make a box out of slats
• wrap it with gauze or mesh
• make one side of the box with a lid so that you can get ready-made fish as needed

Features of drying fish in the cold season

For high-quality drying, warm, dry weather is needed, so in winter and autumn you have to create it at home.

If we dry fish in the cold season, you need to know:

• after soaking, hang the fish over the bathtub to drain the fat;
• the best drying place is a glazed loggia or balcony with ajar windows;
• when drying in winter or autumn, only the dry method of salting is suitable;
• places near the battery or above the stove are suitable;
• plus drying in the cold season - the absence of flies.

In winter, it is difficult to cook high-quality fish. Drying requires fresh cool air and low humidity, and during the heating season it is very warm in the apartments. The meat will dry out quickly, but will not have time to ripen.

Soaking fish

To reduce the salt content in the outer layers of fish meat, soaking is done. The soaking process must be approached responsibly. This is done so that during storage the already dry fish does not become damp.

How to catch more fish?

Every ardent fisherman undoubtedly has his own secrets of successful fishing. I myself, during the time of conscious fishing, have found quite a few ways to improve the bite. I share my TOP:

1. Cool activator. Stimulates a strong appetite in fish, attracting them even in cold water. It's all the fault of the pheromones included in its composition. It is a pity that Rosprirodnadzor wants to ban its sale.
2. Proper selection of gear. Read the relevant manuals for a particular type of tackle on the pages of my site.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.
It should be soaked only for hours, how many days the salting lasted:

• Place the fish in a container of water.
• Every few hours they take it out for the same time, then put it back.
• When it floats to the surface, it is taken out.

How and how much to dry fish in an electric dryer?

Many people use an electric dryer to speed up the process of drying and drying fish. Such a device is convenient because the elevated temperature and forced ventilation accelerate the dehydration of the product.

Features of this method:

• it is not necessary to marinate the fish for a long time, 7 hours is enough
• at 50 degrees, the fish is dried for about 5-7 hours. At a higher temperature, the carcass can simply steam, and the meat will separate from the bones. Some advise not to turn on the heating awning at all, but to set the device to the blowing mode. So the fish will dry longer - about a day

• to speed up the process, you can dry the fish not as a whole, but by cutting it into layers
• dried fish is very tasty, the pieces of which were marinated in a marinade from 0.5 cups of lemon juice, 5 tsp. salt, 2 tbsp. chopped parsley and 1 chopped onion

Choice

It must be said that not every fish is suitable for drying, but only one that, as it were, ripens in the process of natural drying. When exposed to the sun and fresh air, it acquires a specific taste and aroma. An important condition for this is its freshness and fat content. The best species are considered to be ram, bream, roach, perch, as well as sabrefish, capelin, roach, carp and others.

Is it possible to dry fish without scales?

Usually, when drying fish, the scales are not removed for the following reasons:

• it protects the internal tissues of the carcass from deformation and contamination
• when salting, this will save the meat from severe corrosive salt
• the absence of scales will lead to excessive drying of the product

In some cases, the scales are removed from the fish. As a rule, they do this with large specimens or for the purpose of more convenient use of the finished product. However, experts say that such fish is less tasty, as it turns out to be too dry and non-aromatic.

How and how much to dry fish in the microwave?

A microwave oven for drying fish is difficult. This is due to the fact that for this process, not so much temperature is important as air circulation. And to achieve this in the microwave is almost impossible. In addition, during operation of this kitchen appliance, do not open its door, as is the case with the oven. And there will be no additional air flow.

Therefore, only a microwave with convection can be suitable for drying fish. The temperature should be set low (no more than 40 degrees), and the fish should be laid out in one row. Drying time depends on the size of the fish and the characteristics of your oven.

In this case, there will always be a high probability that your fish will just bake, and not dry out.

When processing and storing the catch, experienced fishermen take into account the details to make the process easier and more efficient:

• When salting, large specimens are placed on the bottom of the dishes, and small ones are placed 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 box-frame for hanging. Together with the frame, the fish can be moved from place to place.
• Balyk can be prepared from large fatty specimens by drying.
• If the fish, if stored improperly, becomes damp and acquires a musty aftertaste, it can be washed in a weak salt solution and dried again.

Dried fish is a simple and effective process. Over time, experience is gained that allows you to make the most of the available conditions and opportunities. It is necessary to carefully monitor how the properties of fish change during drying. Then you get a delicious and fragrant delicacy that can be served both at the festive table and consumed at a warm friendly meeting.

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

Reviews

I love very dry fish. It also keeps very well. You can wrap it for several hours in a wet cloth, the fish will become softer. But this is an amateur. Grade:

Nikolai V., Moscow

In autumn I catch chub and wither them. It's something. Haven't eaten anything better. Shemeya is still beyond any competition. Very tasty. But perches need to be a little underdone, I know from experience. Grade:

Vladimir D., Saratov

For salting I have two containers. I put them one inside the other with a gap of 2 cm. There is a hole in the top for draining the brine. I don't use gnat. I just put these containers in the refrigerator for 3 days. Then I wash and soak for 6-8 hours. Then I dry the fish. Always a great thing turns out to beer. Grade:

Mikhail L., Amursk

I often wither fish, because I am an avid fisherman and a ram lover. The most delicious dried fish is autumn, which has already gained fat and dries slowly. Grade:

Vasily L., Volgograd

I put the fish in a wooden barrel in a salt solution. I keep the product like this for three days. The fish is dried for 15 days. The taste is excellent. Grade:

Ilya S., Ryazan

Note! Withering fish at home is quite easy. Store fish contains a lot of chemical additives, various preservatives. Therefore, a product made by one's own hands is natural and healthy, and also has an unsurpassed taste and aroma.

What is the difference between dried fish and dried fish

People have little interest in the difference between curing and drying, if it does not prevent them from enjoying their favorite taste. For those who decide to comprehend the intricacies of preparing dried fish at home, it is important to understand that drying is only a certain stage preceding the drying of salted fish. While dried fish is unlikely to transform into a dried fish stage. Consider the main differences between harvesting methods:

1. Both salted and unsalted fish are dried. Unsalted product - a semi-finished product intended for the preparation of soups and other fish dishes. Salted fish can be eaten immediately.
2. Dried exclusively salted fish. In the process of preparation, the product ripens, acquiring the required characteristics. The product can be eaten immediately after preparation.

It is interesting! Polyunsaturated fatty acids, preserved in dried fish, stimulate the functionality of the hematopoietic system, protect the body from the occurrence of malignant neoplasms.

Training

To dry, it is better to take a medium one (not ˃ 1 kg), but cut a large one into pieces, rinse with running water. Do not clean off the scales, just take out the offal. There are lovers to dry a trifle with them. Such fish acquires a spicy bitterness. And it is better to carefully gut it, trying not to damage the gallbladder. All fish are incised in the area of ​​the peritoneum, large ones - from the side of the back, again thoroughly washed.

How to choose

Some dry only small fish after a bad catch, others purposefully choose carcasses for salting. Of the inhabitants of rivers and lakes, bream, vobla, carp, roach and ram are best suited. Marine representatives suitable for drying are goby, pike perch and pelengas.

Depending on preferences, you can choose fish of different sizes. It is better to dry not too small fish, but not very large. In the first case, it quickly hardens. A large fish dries for a long time, it must be protected from insects and constantly monitor storage conditions. Do not opt ​​for fish with many small bones, such as crucian carp.

How to prepare fish for drying?

Dried fish is called, which is first salted and slowly dried in the open air. Due to the slow dehydration, there is a gradual maturation of the product.

Before salting, the fish must be thoroughly washed and cleaned. Scales should not be brushed off. Large specimens must be cut, gutted. In this case, you can not touch the skin with scales. And in order to get the insides, you need to make an incision along the back.

Drying in winter

An appetizing fish comes out if you catch it in winter or spring, as it contains more fat. In winter, it is more difficult to make it, since the normal process takes place in the open air.

Dried fish at home in winter is also more difficult, as the house is warm and drying is too fast. The fish is not as appetizing as in summer. At the same time, a specific smell spreads throughout the house.

But in winter there are no flies, so there is no need to think about how to protect the product from this scourge. In winter, you need to use the dry method of salting. The fish is salted, washed and hung over the stove, near the battery.

Drying in summer

An appetizing fish is obtained by drying it in the summer, when the weather is good:

• The process must take place outdoors.
• In the sun, all the valuable fat will flow out of it.
• The fish must be hung so that they are not pressed against each other.
• It is better to place in the shade, somewhere under a canopy.
• It is desirable to dry small fish in a horizontal arrangement on a grid.
• When the weather is too hot, you can dry fish in the attic if there is good ventilation.
• You can dry the fish in a cool cellar, on the balcony.

salting

Before drying fish , she is salted. Take freshly caught or freshly frozen, thawed at room temperature. If in doubt: how to salt correctly, the optimal method is chosen:

Tip: as you salt, you will get such a taste, although it is better to slightly oversalt. How long it will take depends on the total number, carcass size, temperature. On average - 4-7 days. Readiness check: we pull the tail, head, we hear a creak. The back should be elastic, sunken, the sides are firm, the flesh is dark gray. With the brine method, the solution is saturated if raw ones do not sink in it: an egg or a piece of potato.

Basic cooking steps

The cooking process includes:

1. Treatment.
2. Salting.
3. Soaking.

salting

There are three main ways to salt fish:

• dry;
• wet;
• brine.

Dry salting

The dry method is most often used when salting trophies weighing more than one kilogram, namely:

• pike;
• carp;
• bream and other large fish.

For dry salting, you need to do this:

1. Cut the carcasses along the ridge, remove the insides, flatten.
2. Salt the inside.
3. Place the fish belly up in a wooden box.
4. Sprinkle the scales with salt.
5. Cover with foil and press down with a load.
6. Leave the box in a cool place for a period of three to seven days.

In this way, you can pickle a small fish without gutting it.

Wet salting

The wet method is used for carcasses weighing up to one kilogram. For salting, you will need large enameled pans or plastic barrels.

This process includes steps:

1. Clean the fish from dirt in a dry way.
2. Remove the insides.
3. Cover the bottom of the container with a layer of salt for at least a few centimeters.
4. Lay the carcasses so that the back of one overlaps the abdomen of the other, sprinkling with salt.
5. Place the next layer of fish perpendicular to the previous one.
6. Finish styling, generously sprinkle the top layer with salt.
7. Cover with a lid of smaller diameter and press down with a load.
8. After some time, after the release of juice, which will cover the fish, remove the container to a cold place.
9. Readiness time depends on the size of the carcasses and is up to three days.

Salting in brine

This method of salting is best for small fish weighing up to half a kilogram.

For this method you need:

1. Prepare brine - add salt to the water and mix thoroughly. Determine the concentration of the solution by dropping an egg into it, it should float. Approximate ratio: three liters of water per kilogram of salt.
2. Place the fish in the solution so that it covers it completely (approximate volume is 1 liter per 3 kilograms of raw materials). It is more convenient to pre-string the carcasses on a rope and immerse them in the brine along with them.
3. Cover with gauze and press down with a load.
4. Keep three days in a cool place.

Vladimir Plisov shares his video recipe for salting large river fish.

soaking

Before drying, the fish is subjected to soaking in order to remove excess salt from the carcasses, to desalinate the surface. This is necessary so that the finished product does not become damp and is tasty.

For this you should:

1. Remove the fish from the brine and let it rest so that the salt is evenly distributed throughout the carcass.
2. Rinse the fish thoroughly in running fresh water and remove mucus from it.
3. Put the carcasses in a container and fill them with cold water, periodically changing it. (Soaking time is equal to salting time, readiness can be determined by floating carcasses).
4. Wipe the fish dry and put it on paper to drain excess liquid.

Drying

The final step is hanging the carcass for further drying.

You can do this in two ways:

1. The fish is suspended by the tail - for this, a hole must be made in the area of ​​\u200b\u200bthe rear fin, into which a wire is threaded. Then the bundles are hung in a ventilated place. In this position, excess moisture and the contents of the stomach will flow out through the mouth, therefore, the finished product will not have a bitter taste.
2. The fish is hung by the head - for this, a wire or rope is threaded into the eye holes. Fat and bile will remain inside and saturate the meat, it will become softer and will have a slight bitterness.

General rules for drying fish:

• hang carcasses on a stainless steel wire or a finely woven rope;
• workpieces should not be in contact with each other;
• bundles are hung in a small draft in the shade;
• for better drying, you can hang the carcasses in direct sunlight for 3-5 hours;
• if the weather is humid and not warm enough, large fish need to cut the belly, open it and insert “strut sticks” there;
• the time of complete drying in good, non-humid weather is from three to five days.

Outdoors

Outdoors

Features of outdoor fish drying:

• the procedure is carried out in sunny weather at a temperature of 18-20°C;
• bundles are placed on horizontal grids, rails, hung in open boxes or under a canopy;
• in rainy weather they hide under an awning or in a room.

On the balcony

Ventilated balconies are suitable for drying the catch, especially in cloudy and cold weather.

On the balcony we dry the fish like this:

1. We cover the floor in the room.
2. We substitute the basin under the hung seafood so that the leaking fat does not stain the room.
3. Open windows to allow air to circulate.

In the room

Withering fish in the house is not the best option because of the specific smell. In the apartment, the bundles can be hung next to the heater (in the winter season), by placing a fan nearby, or the carcasses can be placed over the gas stove.

in the cellar

The cellar is suitable for drying small fish, but most likely it will have to be brought to the desired condition in a warmer place. Large seafood dries more slowly and goes rancid before it dries well.

In the cellar, due to the low temperature, drying can take up to two to three weeks.

In the attic

Benefits of drying in the attic:

• the roof gets very hot, drafts will speed up drying;
• neither the sun nor the rain will fall on the carcasses;
• there is always enough space under the roof.

The main rule is to hang the ligaments higher.

In the oven

Drying in the oven goes like this:

1. Lay the salted fish on the grill in rows. Place a baking sheet on the bottom or line with aluminum foil.
2. Set the temperature to about 80 ° C (not higher) so that you do not get just a baked fish. Open the oven door 5-7 cm.
3. The fish should dry for two hours, then cover the heads with heat-resistant foil and leave for another 4-6 hours.
4. Hang and dry for a few more days.

In an electric dryer

For drying, any convection electric dryer with a heating off function is suitable. The built-in fan will provide air circulation.

The temperature should be around 30°C, otherwise the fish will steam and start to fall apart. Depending on the size, the process will take from 2 to 4 days.

Drying times for fish

In the warm season, drying takes less time than in winter. Carcass size is also important. So, the duration of drying in natural conditions (outdoors):

1. In spring or summer, if the street is not damp and there is a slight breeze, the drying process takes no more than 8 days. For small fish - less than 48 hours.
2. During the winter cold period, it takes about 45 days - during this time, the moisture will simply freeze out of the carcasses. In a heated room, the process will be reduced to 1 - 2 weeks.

Even after the specified time has elapsed, the readiness of the carcasses must be checked: dried fish is dense, elastic, without salt crystals on the surface and with a strong skin.

It happens that during the drying process, the fish turns out to be tasteless or deteriorates in just a month. To protect your catch from such troubles, it is enough to adhere to the following recommendations:

1. When laying carcasses on salting, lay the largest specimens on the bottom.
2. String fish of the same size on one fishing line, which will ensure uniform drying.
3. A toothpick inserted into the abdomen will greatly speed up the process, make it more efficient.
4. If during storage the fish began to give off mustiness, it is enough to rinse it in a weak saline solution and repeat the drying procedure.
5. It is better to hang carcasses on the balcony after sunset. During the night, the fish will become weathered and stop attracting insects.
6. Some advise drying fish without scales, but during the cooking process, the product loses its aroma, becomes dry and tasteless.
7. The best time to prepare the product is spring or autumn.

Where to store dried fish

The shelf life of the product depends on the storage conditions. You can wrap the fish in parchment or natural fabric and seal it in a plastic bag. Place in the freezer for storage.

The condition of the packaging should be checked regularly. If condensation appears on the bag, then the “cover” of the fish needs to be replaced. If you miss a moment, the product will be saturated with moisture and become damp.

By placing the finished carcasses in linen or paper bags, and hanging them in a cool place, you can enjoy your favorite product for six months. If you store fish in a hermetically sealed jar, the product will not lose its useful and gustatory qualities for 5 months.

How to dry fish in the summer so that flies do not land

In the summer, flies literally swarm over the fragrant carcasses, trying to stick their larvae around them. To prevent flies from landing on fish, you can prepare any solution proposed below and grease each carcass with it:

• vinegar solution 3%;
• sunflower oil;
• weak solution of potassium permanganate;
• a mixture of sunflower oil with vinegar 1:3.

The most important thing is to save the fish from flies in the first days, just during this period the meat dries up and becomes unattractive for buzzing insects. It is preferable to hang the fish in the evening, when the flies do not fly. In addition, hung carcasses can be covered with gauze.

Drying objects

Almost all types of fish can be used to prepare your favorite delicacy for a foamy drink. Even species such as pike or carp can be dried, but the undoubted leaders among such snacks are bream and roach.

In addition to them, they are dried:

• bream;
• sopa;
• crucian;
• rudd;
• bleak;
• sabrefish;
• shemayu;
• fish;
• podusta;
• chub;
• perch;
• and many other representatives of the ichthyofauna.

What kind of fish is suitable for drying?

Medium-sized species are distinguished by good taste: roach, ram, sabrefish. You can also take big fish: catfish, bream, pike perch. You can buy a frozen version such as mackerel, halibut, herring and wither at home after defrosting.

Roach, bream, pike, ide, bleak are good for these purposes. The most delicious will be fresh fish, which was salted on the day of fishing, and then withered.

Subtleties of carp salting

Salting carps provides for several subtleties that affect the taste and quality of salted fish, namely:

coarse salt

Carp salting, like most other fish, is carried out only with coarse salt. Only such salt can remove excess liquid from the carcass. Fine salt is not capable of this, it only quickly salts the meat.

Competent cutting of carp

Before you salt the carp, it must be properly cut. Unlike small and medium-sized fish, large fish are gutted and, if desired, cut into pieces. The main thing is not to remove the film covering the fat layer from the abdominal cavity.

We cut the carcasses along the back, cutting off the ribs from the ridge on one side. After cutting, do not wash the fish, but wipe it with a cloth, gently blotting the abdomen.

Salting carp

Salt large fish whole or in pieces, medium (1-3 kg in weight) and small - in its entirety. Usually the fish is rubbed with salt over the scales, the salt is poured under the gills and into the mouth. Smaller fish are simply sprinkled with salt.

Now let's move on to the technologies of salting carp fish.

Salted carp in marinade.

To just pickle fish, special skills are not needed. To make a truly original dish with a delicate taste, you can make marinated carp. It will take a little more time, but believe me - it's worth it.

Instead of brine, we use hot marinade. The recipe for the latter is different for everyone. The simplest composition is stewed onions, carrots and spices. Further, salting carp does not differ at all from the usual method.

Let the marinade cool and pour over the fish. Be sure to put under the load. The salting time depends on the size of the fish: a large one can be salted for a week, little things will last 2-3 days. To remove excess salt before hanging, the fish is washed.

Another secret from the chef: a small amount of vegetable oil (50g per 1 kg),

Oil added to the solution is said to add softness to the product as well as get rid of excess salt.

As you can see, dried carp at home is a dish, if not the most exquisite, then quite worthy, and as an appetizer it can diversify any table.

More recipes on our website:

1. Salted silver carp at home - the correct salting of silver carp at home Salted fish is not only a tasty dish, but also a way to keep the fish product in a usable condition. Homemade salted silver carp is a simple dish.

Quick salting of trout at home - a recipe with salt and sugar Red fish is good because it is delicious in any form - no matter how you cook it! But who would refuse lightly salted fish, for example? Salting trout at home.

How to salt grayling at home Salting grayling at home does not require special skills. After a quarter of an hour, this incredibly tasty fish will be ready to serve. Definitely salt it.

Salting bream for drying at home A well-organized salting of bream at home will not take much time and effort, but almost all lovers of beer and snacks will be able to enjoy the result.

Preparing fish for proper drying

In no case do they clean off the scales, and the smaller fish do not need to be gutted. Fat of the peritoneum and viscera gives a more intense taste.

In herbivorous species, the entrails are taken out in summer, as the contents of the stomach quickly deteriorate and give bitterness to the abdomen.

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

Finally…

Interestingly, dried fish contributes to the destruction of cancer cells. This is because it contains omega-3 fatty acids. Moreover, this product helps protect against depression during pregnancy, prevents the development of Alzheimer's disease and senile dementia.

The risk of death after a heart attack is reduced by forty percent in those who used this product once a week. It also reduces the risk of stroke and heart disease. Dried fish prevents wrinkles. This is all due to the fact that it contains a large amount of nutrients, fats and vitamins that are well absorbed by the human body.

The harm of fish occurs only when it is caught in dirty water bodies, and the drying process is also disturbed. It can also cause damage to health when the norms for its storage and transportation are violated. If all technological stages are followed, then dried fish will be absolutely harmless to humans. Thus, by regularly eating dried fish, you can improve your health, as well as prevent the development of many diseases.

How to determine readiness?

It is best to determine the readiness of fish by taste or by other signs:

• the fish is translucent in the light;
• has a dense and elastic texture;
• has a greasy sheen;
• salt is completely absent on the surface of the carcass;
• skin or scales strong, removed without difficulty;
• has a rich spicy, spicy aroma.

Dried fish is suitable for eating immediately after drying. For final maturation, it should be left in a cold place for 3-4 weeks, wrapped in parchment paper or newspaper.

How and how much to dry fish on a battery?

In the cold period, when the heating season begins, it is convenient to dry salted fish using hot batteries. Usually, the readiness of the product with this method occurs in 4 to 8 days. There are several options for such drying:

• under the battery - lay the carcasses on the floor on a double layer of paper or cardboard. When one side of the fish dries, turn them over to the other
• on the battery - cover the radiator with a rag so as not to stain it. Hang a bunch of fish on it like a Christmas tree garland. After a couple of days, turn the other side
• near the battery - hang the prepared fish on the clothes dryer and place it next to the battery

With this method, you need to ensure that the fish does not dry out. Otherwise, the meat will separate from the bone, and it will turn out not very tasty. If the batteries in your apartment are very hot, place the fish half a meter away from them.

Dried carp

For salting, you can use ordinary salt, but not iodized. The best option is stone cookery (in large pieces). We recommend trying sea salt: it is healthier than regular salt.

There is a cooking method in which the fish is not cleaned at all. They don't even gut. We are not like that! The insides must be removed; gills are also best removed. Large fish must be additionally cut along the ridge.

To get rid of unpleasant mucus, dry the fish with paper towels.

Next, prepare the brine - a warm saline solution. How to determine the correct salt concentration? This can be done with a raw potato or a raw egg. We put salt in warm water until the potato (or egg) floats.

4

Dried fish is a tasty and healthy product. For cooking, fresh fish does not need to be heated, exposure to the surrounding atmosphere is enough.

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

This is a great appetizer that you can serve at a laid table or take with you on a trip.

Dried fish is called, which, after preliminary salting, is dried in 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, spicy taste. This process is also called drying.

Slow dehydration in combination with the influence of the external environment leads to the gradual maturation of meat:

• Protein tissues are impregnated with fat and become dense and elastic.
• The flesh looks translucent and acquires a beautiful amber color.
• Caviar turns into a particularly delicious grainy delicacy.

In general, the piquant taste and sharp spirit of dried fish are unique and easily recognizable. The skin, silky to the touch, with silvery scales, is easy to remove, and the salty strips of meat can be eaten.

What kind of fish can be dried at home?

Not every fish gives a good result when dried and dried.

It is necessary to take such varieties, the meat of which is able to ripen properly, acquiring a specific texture and smell characteristic of a dried product.

Medium-sized breeds, which are considered of little value in industrial fishing, have an excellent taste in dried form. These are vobla, ram, sabrefish, silver bream and other species belonging to the so-called partial. Of the larger ones, bream, pike perch, catfish can be recommended.

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

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

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

Preparing fish for proper drying

In no case do they clean off the scales, and the smaller fish do not need to be gutted. Fat of the peritoneum and viscera gives a more intense taste.

In herbivorous species, the entrails are taken out in summer, as the contents of the stomach quickly deteriorate and give bitterness to the abdomen.

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

Dried fish in the summer at home: cooking steps

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 poured with saline and put 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. Drying directly. Occurs in natural conditions or with the use of any devices.

Summer salting methods

In addition to salt and dishes suitable for food, nothing is needed for salting. Any container of sufficient volume made of steel, glass or plastic will do. It is important to choose the right grade of salt. Large, when dissolved, slowly takes moisture from the fish, which is what is required before drying. Fine salt penetrates the meat too quickly, and dehydration does not occur.

Dry way

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

1. The fish carcass is freed from the insides, cut from the back, and cleaned with a rag.
2. The internal cavities are salted abundantly, but without frills.
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. Lay according to the rule: head to tail and bellies up.
4. Sprinkle with salt again, right on top of the scales. In total, you need to cook about 1.5 kg of salt per 10 kg of fish.

Having closed with a flat lid, the contents are pressed down with oppression - a stone or a jar of water.

Oppression helps to get rid of air bubbles in which harmful bacteria remain. Also, under pressure, the meat is better compacted.

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

From small fish, which is also sometimes salted in a dry way, the insides can not be removed. The fabric is spread on a solid base, and the fish are carefully placed on it one by one. Sprinkling them with salt, they wrap them in the same rag and press them on top with a load. The fabric passes the resulting juice and allows it to flow out.

wet way

1. The fish are closely placed in a pan or basin, after sprinkling the bottom with salt. They act according to the scheme: back to stomach and head to tail.
2. All layers are alternately sprinkled with salt, including the top. Salt consumption is planned at the rate of 1 kg per 10 kg of fish.
3. Gourmets prefer a mixture of salt with a spoonful of sugar. It makes the taste of the product more refined.
4. The whole mass is pressed through the lid with oppression.

Soon after salting, brine begins to appear. After 1-2 days, it rises above the top layer and can even flow 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, to which the salt has not yet reached, may deteriorate.

In urban conditions, they use a refrigerator, and on a hike, a recess in the ground, covered with branches.

Smaller fish salt out 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 attracted to the spine. If you pull it by the head and tail, you can feel the crunch. If the test result is negative, it is left in brine for another day. The brine remaining after the process can be poured out or used next time.

Tuzluchny way

Before proceeding to salting in the brine way, the fish is collected on twine with a needle. Ready cuts are dipped in brine - brine, they must be completely covered with liquid. It is enough for small fish to lie down like this for 2-3 days. In the belly of large specimens, a salt solution is additionally pumped with a syringe.

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

It is believed that a raw egg does 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 times are:

• with a weight of 2-3 kg one week;
• with a weight of less than 500 grams 2-3 days;
• a very small fish like a tyulka will only need one hour.

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

The fish taken out of the brine is left to rest, for large specimens it takes several hours. The salt inside will evenly disperse, 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 skin will not become damp during storage. Therefore, this step should not be skipped, even if there is no excess salt. Approximate calculation of time: an hour of soaking for every day of salting.

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

The scales should not fly off, it protects 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 reached, and after drying it will be slightly salted and transparent amber.

Soaking large oily fish for too long can spoil it. The outer layers are soaked from prolonged exposure to water. It is advised to take the fish out for the same amount of time every few hours and then put it back in.

Drying rules in various conditions

As experience shows, it is most convenient to dry the 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 placed upside down, dragging a needle with a string through the eye hole. Then tasty fat will not flow out of the abdomen. Also, the fish is dried on wire hooks or pricked on nails or thin rods.

Outdoors

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 lowers are hung outdoors on horizontal rails, in open boxes, etc.

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

In the hot sun, the fish may "cook" or begin to deteriorate before it dries. Also valuable fat will flow out of it. Therefore, it is better to hang lows in the shade or under a canopy. In case of short-term rain, they can be hidden under an awning. If it became 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 salting. But small fish can be hung there after it is taken out of the brine. True, then you have to dry it in a warmer place.

Large fish dry slowly and under normal conditions can 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 is characterized by high palatability.

On the balcony and loggia

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

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

In the attic

A well-ventilated attic is an almost ideal drying room. It heats up through the roof but stays cool due to drafts. Bundles of fish are protected there both from the direct rays of the sun and from the rain. Also in the attic there is usually a lot of space under the roof for hanging ropes. You just need to lift them high enough so that the cats do not get it.

In the room

Many do not like to dry fish in a room because of the inevitable smell, but sometimes there is simply no other way out. It may not be as fragrant as dried in the summer in the garden, but lovers are satisfied with its taste. Not bad help drying heaters.

To speed up the process, you can put a fan on the battery. Also, a small amount of fish can be attached above the gas stove.

In the oven

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

In an electric dryer

Any electric dryer with a convective principle of operation, 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 lag behind the bones.

The blown air from the fan provides 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?

The temperature and humidity of the air, as well as the size of the fish, affect how much time to dry the fish. The smallest fish have a chance to dry in a couple of days, but more often it takes about one or two weeks. Large ones can dry for more than a month.

The fish does not need to be dried out, it is better not to dry it out quite a bit. The easiest way to determine readiness is by taste.

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

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

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

How to get rid of flies

The smell of dried fish quickly collects insects. Flies and wasps not only crawl on the skin with scales and eat meat. Worst of all, the flies lay their eggs in the fish that has not yet dried out, and instead of dried caviar, larvae - maggots - may appear in her stomach.

In the spring, while the flies are not yet 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 up and the flies do not besiege it so much. In an attempt to escape from flies, the drying places are hung with a net, the scales are lubricated with oil, a weak solution of vinegar. Sometimes fish is hung outside, previously already dried indoors.

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 outdoors with low humidity. In winter, it is too warm at home, the process is faster, and the meat does not have time to acquire transparency and amber luster.

For drying use balconies, attics, kitchens and even living rooms. The main nuisance during winter drying is the smell. He is omnipresent and goes everywhere. But you can not be afraid of the invasion of flies.

When drying in winter, it is better to use a 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 battery or stove. But under the ceiling in the kitchen, the fish will also dry out in five days. It will not work to dry a large amount in this way, since there is simply nowhere to hang these fragrant garlands at home.

Is it possible to dry fish in the cold?

Temperatures above zero are desirable for drying fish. Severe frost destroys tissue.

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

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

When processing and storing the catch, experienced fishermen take into account the details to make the process easier and more efficient:

• When salting, large specimens are placed on the bottom of the dishes, and small ones are placed 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 box-frame for hanging. Together with the frame, the fish can be moved from place to place.
• Balyk can be prepared from large fatty specimens by drying.
• If the fish, if stored improperly, becomes damp and acquires a musty aftertaste, it can be washed in a weak salt solution and dried again.

Dried fish is a simple and effective process. Over time, experience is gained that allows you to make the most of the available conditions and opportunities. It is necessary to carefully monitor how the properties of fish change during drying. Then you get a delicious and fragrant delicacy that can be served both at the festive table and consumed at a warm friendly meeting.

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

Only in Slavic countries there is a cult of drinking beer with salted dried fish. For foreigners, this product is a delicacy, but having tried it at least once, they can no longer refuse it. Avid anglers probably know how to dry fish, but for novice anglers, this article may be useful.

Stages of preparation and drying itself

Ingredients:

Cooking method:

1. For drying, bream, ram, silver bream, vobla, sabrefish and carp are most suitable. These species do not reach large sizes, so they are ideal for drying. Freshly caught product must first be washed well and only then proceed to soaking.
2. Having poured a layer of coarse ordinary salt on the bottom of the basin, lay the fish in layers, preferably with a jack, in order to get a perfectly even masonry.
3. Each layer must be sprinkled with salt, and it should cover it completely. At the final stage, the future snack for beer is covered with a lid from an enameled pan. It must be remembered that it must fit in size to the pelvis.
4. Now you need to think about what to use as oppression. It can be a couple of bricks or stones. If possible, you can put a container of water. Next, you should leave the product to marinate for 2-3 days in a cool place.
5. After this time, the fish should be washed well and even then they should start hanging, but experienced workers of the blue field advise soaking it in water for the same amount of time, that is, for 2-3 days, before drying, otherwise it may turn out too salty.
6. Armed with paper clips, pry the tail behind the eyes and hang it from a rope in a well-ventilated place, but protected from direct sunlight.

Features of drying small fish

How to dry fish properly? In the summer, 3-7 days will be enough for her to become fully edible. This is easy to understand if you feel it and sniff it: it should not be soft, and the smell of fresh meat should be replaced by a pleasant and intoxicating aroma of dried fish.

If you need to dry a small product - capelin or bleak, then the process of soaking and drying is significantly reduced. That is, one day will be enough for soaking, and the same amount will be spent on drying, and it is not necessary to hang the bleak: it is not forbidden to lay it out on paper or oilcloth, and after a few hours turn it over to the other side and by the end of the day already enjoy a tasty and healthy product.

How to dry fish in winter

The drying process in the cold season is no different from that in the heat. How to dry fish at home? The salted and soaked product must be hung in a warm place, which means that for this you need an oven, boiler or stove.

• The rope must be pulled over the stove at such a distance that the future snack for beer is by no means fried, but only dried out under the influence of warm air. Dried product in this way can be obtained in 5-7 days.
• Where can you dry fish in winter? If this option does not suit you for any reason, you can purchase a special electric dryer. Experienced users give advice to cook the product with the heaters completely turned off, leaving only the fan.
• Otherwise, it can be spoiled, and the fish will not only not wilt, but will not fry, but simply heat up and when you try to take it, the meat will fall off the bones. How to dry fish in an electric dryer? Put on a sheet and leave under a direct stream of air blown by a fan for 12-24 hours.
• But as practice shows, this time is not enough and the product remains unfit for human consumption. In this case, experienced users are advised to cook the so-called chips for beer from fish fillets. And for this, the fish needs to be cleaned, gutted.
• Remove the head and cut off all the meat from the bones. Cut it into thin strips and put on a baking sheet of the unit. How long to dry such a fish? The fillet will take 5-7 hours to cook.