Advice 1: How to jerk bream

Lovers of fish know that fish is the traditional fish for drying. Usually it is larger than the other lake and river fish, but this does not mean that cooking takes more time and effort. The meat of the bream has a bright full-bodied taste.
You will need
    • Fresh bream;
    • coarse salt;
    • twine.
Instruction
1
If the fish is caught, leave it soak for several hours. Then thoroughly wash with cold water, clearing all the mucus. Wash the fish in the pelvis, otherwise the mucus can clog the sink.
2
Fish loop, put the carcass at 500-700 grams in one pile, and from 700 to 1000 g in another. Each fish carefully, RUB with coarse salt. Rubbing a big fish, put it in her mouth and over the gills salt.
3
If bream are very large (about 1.5 kg), before rubbing with salt, cut off his head, and pierce the abdomen with a sharp object.
4
Take a deep dry basin. On the bottom place a layer of coarse salt, then a layer of fish. Such layers, place the whole fish. When laying place among fishes.
5
Close the pelvis with gauze and leave in a cool place for 12 hours. After the fish stood, flip it over and place on top of heavy oppression. Put the fish on a cutting Board, and on it a large pot or bucket with water. Leave the fish for three days, or turn it every 12 hours. If the fish doesn't flip over, it can become rancid.
6
After three days, remove the fish from the basin. At the tail of the fish make holes with a sharp knife and thread them through the twine. The fish don't hold tightly to each other. The ends of the twine tie a knot. On the same period should be about 10 fishes. It is also convenient to hang the fish using large paper clips. Hang the fish in a well ventilated place, covering it with gauze.
7
If the drying is carried out in the summer time, you need to handle bream flies. Each fish, coat with vegetable oil with a strong smell or a weak solution of vinegar.
8
Dried fish to last 3-4 weeks. The color of the abdomen should be a nice amber color.

Advice 2: How to pickle bream at home

Bream is one of the most coveted trophies for anglers specializing in fishing for freshwater fish. This member of the carp family has a great taste, and salted or dried form is an inherent part of each get-togethers over a glass of foaming ale.
In order to pickle bream at homedon't have to be a culinary "guru" - just to have an idea about all the intricacies of the old recipe for salting. By the way, this recipe is suitable for pickling, not only bream, but any other freshwater fish.

Prior training



Everyone who decided to master the technology of salting of freshwater fish in the home should know what to deal only with fresh raw materials. Buy fish in the supermarket for making this super meals is unlikely, because it is almost impossible to know exactly how much time has passed since that moment when they pulled her from the bottom of the reservoir and placed on the counter. Therefore, it is best for pickling to use the fish caught by hand or purchased at the morning hour on the market, you can even at natural.

Before you begin the actual process itself, you should decide in what form will zaselyatsya fish in gutted or whole. Can be based on popular opinion, which States that gut the bream is necessary only if there are no calf. However, this case is purely individual, it is only necessary to know that the gutted fish are always pickles better, which negates the possibility of developing all sorts of dangerous microorganisms. Besides, fish without entrails always lasts longer.

How to brine and dry



Thoroughly eviscerated fish (important when gutting to remove also and gills) should be thoroughly rinsed under running cold water. After this you should look for kitchen utensils suitable container for salting. It can be enameled or aluminum basin, bucket, or other large utensils.

Before you place the fish on the bottom of the tank to spread salt. Bream can be laid in the abdomen up or to the side, each new layer of the fish needs to generously pour salt. After all the fish will be stacked, it is necessary to cover with a lid or a wooden plank and put under oppression. As the yoke you can use a stone wrapped in a plastic bag or a five-liter jar filled with water.

To proclivities fish under the yoke shall, within five to ten days in a dark and cool place. The optimal place for a quality prosol – cellar or dark closet. The degree of readiness of bream to determine quite easily if the back of the fish acquired characteristic stiffness, you can safely proceed to its drying.

Before stringing the fish for drying on a thick fishing line or wire, it must be thoroughly washed in cold water and soak off the salt and accumulated mucus. In the process of drying the fish did not sit down flies and other insects, it can be placed in hand-made wooden container, covered with gauze. The first sample can be removed after five to seven days.
Useful advice
If when drying the inside of the fish are not cleaned, hang it is necessary only for the tail portion to allocate the juices run out of fish. Also all the insides will remain at the head of the fish, and this will facilitate the cleaning process.
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