You will need
- 1 kg of roach;
- 150-350 g of salt.
Prepare dried roach small size (up to 500 grams), not when carving. Flush the roach in cold water, let it drain, but do not wipe and do not obstinate wipes.
Take from 150 to 350 grams of salt per kilogram of fresh fish depending on what salinity you want. Sometimes salt add a little sugar for a more delicate taste (one kilo of fish, approximately one-quarter teaspoon).
Mix roaches with salt and fold in the wide enamel ware (a bucket or tub, stainless steel vessel).
Put on top of the cargo cover with stone, wooden circle with any container filled with water. The load needed to fish was always immersed in the brine. Leave to proclivities for one or three days depending on the size of the fish.
Have a large roach (from 500 grams and more than): make a longitudinal incision along the abdomen, remove all the viscera, including ROE and milt, wash in cold water, and stuff the belly with salt, carefully RUB the fish around the gills.
Then place in rows in an enamel bowl, bellies up, top fill with salt (can not put the goods, to cover only the gauze, the fish is salted dry method).
Express large roach to proclivities three to six days in a cool place. Then soak the salted fish to the desired degree of salinity.
Rinse it in cold running water, soak in fresh water for some time (sometimes the fish is soaked as much time as she was in the brine), then rinse again and hang to dry.
Thread pieces of wire through the eye sockets and hang in a shady, breezy place. Place the fish on a rope loosely to the carcass is not in contact with each other. Peel back the gills to the outside to accelerate the process, in the bellies of large fish sticks insert wooden spacers.
Hang the fish in the evening to get it dried out over night and not so much attracted flies. Use gauze covers to protect from flies, also, it is possible to spread sunflower oil fish heads, as it takes away the smell that attracts insects.
Advice 2: How to jerk fish
Can there be anything better than enjoying a mug of cold beer with dried fish after a hard day? But the catch is that good beer are always available, but to get high quality dried fish at the right time difficult. It is therefore useful to learn how to jerk the fish yourself.
The taste of sun-dried bream roach and undeniable, but if they are not at hand, then it can be dry-cured and other fish. As long as it was fresh and chilled, but in any case not frozen.
If you have to jerk the fish in the winter, it can not Eviscerate, but only in large specimens to make along the ridge cut. In the summer it is necessary to remove the entrails and gills, because the fish gut filled water vegetation that will add bitterness. And in hot weather there is a risk that the entrails will rot.
Fish through the eye to string the twine through a large needle. In a bundle can be up to a dozen fish depending on size. RUB the carcass with coarse salt (not iodized to take), pour it in the cuts on the backs.
Salting fish in barrels or stainless containers. Brine for fish prepared at the rate of one part salt to four parts of water, the salt needs to dissolve completely. At the bottom of the container pour the brine and put there bundles of fish. Put a small bend, so that the brine completely covered the fish.
5 days, 2 days more or less, depending on the size of the fish, take it out, rinse with water and hang to valitsa in a shaded area. Fish should not touch each other. For protection from flies, you can wrap the gauze.
Dried fish will be ready in about 6 weeks, small Padalitsa faster. To keep the fish you want in canvas bags in a cool place.