Advice 1: How to zavalit fish

For drying you can use the roach, bream and roach. Freshly caught fish are immediately processed for drying should not be. First soak it several hours in water, then you can prepare fish for salting.
You will need
    • twine;
    • salt;
    • water;
    • pan.
Brine. Take one part salt to four parts water. Mix thoroughly until complete dissolution of the salt.
Before the Ambassador fish nanizhite the twine through the eye.
A bunch of fish rinse in cold water to ush away loose scales.
RUB the fish with plenty of coarse salt.
Grated salt fish lay tightly, belly up, on the bottom of the pan.
Pour the fish brine.
3-5 days, depending on the number of fish, bunches of fish, remove from pan.
Put the bundles in a large bowl and rinse with water for hours of cold water.
After this, the fish needs to be hung outdoors. Unfold it on the bundle so that the fish do not touch each other and hung out abdomen.
Small fish need to jerk two weeks, the big – five weeks.

Advice 2: How to pickle RAM

Taranka good as beer snacks and of itself. Under this General title refers to various types of dried fish: and actually, roach, and Dace, and roach, as well as larger species (bullhead, bream, perch, crucian carp and so on). So the fish was really tasty, flavorful and not dry, you need to remember a simple technology for home curing.
You will need
    • fish;
    • coarse salt;
    • vinegar;
    • enameled capacity or the capacity of stainless steel;
    • wire or string.
Preparation rayispolkom for pickling only the freshest fish, which was kept for just a few hours after harvest. Small fish (up to 0.8 kg) gutting is not necessary. Fish larger clean from the inside and pour salt inside. It is also recommended to make a longitudinal cut on the back and fill it with salt. The rest of the fish generously rubbed with crystals and especially in the head region and gills. Suitable only for coarse salt and free of impurities – creates a fine salt on the fish a crust, which prevents the brine inside.
Seselkina the bottom of enamelware or stainless steel container, pour a layer of salt thickness of 5 mm. Place the first row of the fish, sprinkling it with salt crystals. The top 10 mm of salt, then another layer of fish and so on. When you are finished, put on the capacity of the oppression and put in a cool place – the refrigerator or on the balcony during winter, but avoid direct sunlight. Periodically drain the resulting liquid. On salting small fish (0.1 kg) will take no more than two days, larger fish (up to 0.8 kg) will be ready in 3-4 days, larger – 5-14 days. The cessation of the profuse discharge of the liquid is evidence that the fish is salty.
Soscasino the fish from the tank, rinse well with her. During the second rinse, add 25 ml of vinegar for every three liters of water in order to avoid when drying the neck. Hang the fish upside down is not recommended, as the juice from it will emerge, and the product is tough and tasteless. The best option is to pass thread or wire through the eye holes. Strung the fish, post it in a well ventilated place, away from direct sun. To prevent transfer of the parasites is better to cover the fish with a gauze or a mosquito net.
It is best for pickling is autumn catch over the summer fish have time to store fat, which makes it very soft.
Is the advice useful?
Taranka store in the refrigerator in a paper bag for up to six months.
If the fish length is 30 cm, salt, not cutting up, whole, and larger fish are best for pickling need to be cut.
Useful advice
Summer jerk fish is not recommended, so how fast is the rancidity of fish oil.
Is the advice useful?