Properly salt the fish curing recipe. How to salt fish

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Dried fish is easy to cook at home, there are many excellent ways to salt this product. As a result, complex physical, biochemical processes occur in meat. After such processing, fish (you can take sea or river fish) acquires a peculiar taste. Pay attention to the original, proven recipes, according to which the product is salted, dried 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.

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.

Dried Fish Recipes

Many housewives are interested in how to cook a treat quickly and as simply as possible. Often, dried fish is made from vobla, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to the beautiful photos of ready-made delicacies). If the carcasses are small, then they can not be gutted. In large fish, the insides are removed, and the milk, caviar are left, the backs are cut.

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:

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

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:

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.
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.

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.

Cooking method:

Defrost, rinse, cut the carcasses into plates.
Combine salt, sugar, spices. Sprinkle mixture over meat and stir. Leave everything for a day.
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.
The finished delicacy is cooled in the refrigerator, then served on the table.

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:

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.
Grind horseradish, mix it with chopped parsley, dill, spices.
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.
Soak the meat in water with milk or kvass for 2 hours.
Dry pike perch, hang to dry, wait 10 days. The duration of drying depends on the size of the pike perch.

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:

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

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:

Gut, wash the bream. Rub the inside with salt.
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.
Soak the salted carcasses in water for about 1 hour.
For bream, use cold drying. Place the fillets, for example, on the balcony, dry for 7 days.
Dried fish is packed in wooden boxes, stored for 10 months in a cool place.

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:

Clear blue whiting.
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.
Rinse blue whiting, place on a baking sheet, put in the oven (set 40 degrees) for 5 hours. Leave the oven door open.

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:

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.
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.
Before serving, salted fish is cut into thin slices. At the same time, direct the knife at an acute angle.

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).

Vyali fish simply and tasty Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

It is not uncommon for every angler to have cases when the catch is not just plentiful, but very large, and it needs to be processed quickly so that it does not disappear. The first option is to fry the fish. But if the family is small and cannot eat much, you have to try other ways of processing. For example, salt. This is the easiest and most versatile harvesting method if you know how to properly salt fish caught in the river. There are a lot of recipes offering salting fish at home. They will be discussed further.

spicy salting

For work it is necessary to prepare:

Container. It can be a deep bowl or a basin, an enameled bucket, a wooden box. You can also use a plastic container. Just don't use any metal.
Spices. Be sure to have black pepper and laurel.
Food salt. Preferably - not very small, and in no case iodized.
Cargo. They can be a not very heavy stone, a couple of bricks wrapped in a plastic bag, a jar or a small enamel pot of water, or any other similar item.
The lid is slightly smaller than the top of the salting container.

Salting fish should be carried out immediately after catching

This salting option is designed for perch, bleak and other medium-sized fish. The catch must be fresh, freshly caught is best. You need to choose specimens of approximately the same size weighing up to 1 kg.

The catch must be washed and gutted. Next, salts (0.5 cm) are first poured into the salting dishes at the bottom and fish are laid, starting with larger individuals. After laying the first layer, sprinkle it with a thin layer of salt on top, add a few sheets of laurel, 2-3 grains of pepper, coriander. Then fish again, salt and spices, and so on to the top, or until the fish runs out.

Attention! It's time to make oppression in order to force out all the air from the fish - the cause of putrefactive reactions. To do this, you need to take the lid, put it on the fish, and put the "salting" load on top.

Now you need to move all this stuff to the coolest place in the house (or apartment) for 72-96 hours. After the end of the salting process, remove the lid and rinse the fish under running water so that all the salt is washed off. When the water becomes clear, leave the pan for 60-90 minutes.

Some fishermen claim that it is necessary to keep the fish in the water for every 24 hours of brining - 1 hour. For example, if the fish were in salt for a day, then soak for 1 hour, if 2 days - 2 hours, and so on. Then drain the water, cover the table with newspapers in several layers and put the fish on top to dry.

After 3-4 hours, it will become dry, which means it is ready for use. This treat has excellent taste and excellent smell. You can use it with beer, and with mashed potatoes and porridge - a universal snack is obtained. The spicy salted fish is stored for a long time, but only in the refrigerator. However, it usually doesn't last long.

dry salting

Usually roach, gobies, perch are harvested this way. It is necessary to prepare them in the same way as in the previous recipe - rinse, gut and pickle, laying in layers in the selected container. You do not need to use spices, but still some add sugar or your favorite spices. After two, maximum three days, the fish carcasses are washed, wiped dry with cloth napkins and hung behind the eyes or tail on a rope.

Advice. Experienced fishermen advise hanging the fish by the eyes - so all the bad liquid will easily drain. And if the fish hangs on the contrary, with its tail up, then a liquid of an unpleasant taste and smell will collect in the head.

You need to hang tightly, but in such a way that air passes between the individual carcasses. Moreover, place the product not in the sun, but in the shade. For example, on a balcony or in a room where there is a constant draft. So the catch will dry better, and then it will not become damp.

If the process takes place in the spring, when there are no flies, then nothing needs to be done, just wait until the product is ready, but in the summer the catch hung out for drying must be wrapped in gauze folded in 3-5 layers so that the flies do not get. If this is not done, then maggots will quickly start up in the fish, and it will be unsuitable for consumption. How much to dry carcasses depends on the taste of the owners. Someone keeps it for several days, someone for half a day.

If a large vobla, perch, goby is caught (which, although rare, does happen), then it must be gutted and freed from the head. Then - make several cuts along the back from the head to the tail and rub into their salt. Maybe with spices. After pouring the entire catch with salt, leave it for 8-10 days in a cool room. The emerging brine (brine) must be drained every day. After washing, when hanging to dry, each individual is inserted into the abdomen with a wooden spacer (for example, toothpicks or twigs peeled from the bark).

For salting fish you need a press

If the whole process is carried out correctly, then the carcass will look like a salmon in appearance, which is why this salting option is popularly called "balykov". The taste of the resulting product is very refined.

Small fish, such as roach, are even easier to salt because they do not need to be gutted. It is washed, salted, laid in layers, and the container is placed in the refrigerator for 3, maximum 5 days. Then the product is washed, kept in clean water for an hour. After that, they are dried on paper towels and the carcasses are hung on a thread or on a skewer. The catch is dried for 5 to 10 days - it all depends on the size of the roach and the air temperature in the street or in the room where the product is dried.

Wet Ambassador

The process goes like this:

The fish should be laid with their bellies up. Salt. For 1 kg of catch - 100 g of salt. To make the taste more tender, you can add sugar - 0.5 tsp.
Place a lid on top, a circle - which fits under the pickling container. You can make a circle of linden, aspen.
Put the container in a cool room for 4-8 days. Do not touch the protruding brine.
Take the fish out of the liquid, rinse. Dry in the open air.
Store in a shopping cart. You can use a wooden box.

If the fish is small, it can be immersed in brine for salting. Prepare it from 3 liters of water and 1 kg of salt. Next, rinse, dry and store.

sagging ambassador

Used for fatty fish. Large representatives of fish are prepared and hung on rods. Then - placed in saline solution. The brine should be so salty that the raw potato floats. Place the carcasses so that they do not squeeze one another too much. After a week, the product can be taken out of the brine and, washed and dried, eaten.

If a big catch is caught in the summer heat far from home, you can do the following:

Salt fish carcasses in a large plastic bag.
Bury the bag in the soil (it doesn't matter if it's sand or earth). Burying depth - 0.7-1 m. A layer of soil will serve as protection from heat and at the same time - oppression.
To prevent moisture from dew or rain from entering the bag, a small bag must be put on the neck.

If the fish carcasses are large, then they must first be gutted, wiped dry (you can’t wash it!), Cut off the head and tail. Grate each carcass on the outside. Pour salt into all cuts and the inside. Wrap in clean burlap. You can also use a tissue paper. Wrap tightly with twine, bandage. Before cooking, the carcasses are soaked using milk or water. Then they cook - boil, stew, fry. The choice of option is to taste. You can also eat it raw, seasoned like a herring.

Advice. If you caught a large catch in winter and thoroughly froze on the way home, you should not salt such fish: after defrosting, the tissue structure is already broken, so it picks up a lot of salt. Because of this, it is very difficult to catch the moment when the carcasses are salted and you can significantly oversalt the fish. In addition, carcasses may disintegrate when soaked and hung. It is best to process the catch that has survived freezing and thawing into stew.

Salting large river fish: video

How to salt river fish: photo

Russia is a country of real men! And every real man from time immemorial has been a breadwinner and breadwinner! The ancestors of our men brought to their families personally caught game and fish, for which they received love and respect from their wives and fellow tribesmen.

Modern "right men" have retained an irrepressible craving for hunting and fishing, although they bring home much less game and fish than their ancestors.

Nowadays, Russian men often spend their free time fishing, they constantly bring home the fish they catch. Many people have a question - how to process your catch to get a tasty and healthy product? It would seem that there is nothing complicated here - he covered the fish with salt, after a certain time he hung it out to dry and that's it, the fish is ready to eat. However, getting delicious dried fish at home requires certain knowledge and experience.

Today I will tell you how to salt fish at home. This salting recipe is based on many years of personal experience as a "fisher-getter".

So, the recipe for salting fish at home

Salt

Salt for home salting fish is best to use the so-called stone, ie. coarse grind. Fine salt of the "Extra" brand is poorly suited for salting fish, since it immediately forms a kind of salty shell on the surface of the fish, which prevents the liquid from escaping from the fish meat.
Categorically refuse the use of iodized salt, otherwise you will simply spoil the fish.

Tableware

For salting fish, it is better to use enameled and stainless dishes. For salting a large number of fish, wooden barrels are perfect. Do not use dishes made of oxidizing materials and plastic for salting fish. You salt the fish for yourself and your family!

Fish

Before salting, the fish must be washed in clean water, the ideal option is to wash off all (!) Mucus from the fish. There is a widespread belief that if the fish is not washed before salting, it will turn out tastier. Completely wrong opinion! The mucus left on the fish, together with salt, forms a salt shell. This disrupts the natural exchange process between the fish and the salt solution. After washing the fish and removing the mucus from it, dry the fish a little - just let the water drain.

Be sure to re-sort your catch before putting the fish in the salting dish. The largest and thickest fish should be placed on the bottom of the dishes. Place the fluff on top.

Do not salt fish of different breeds together in the same dish. There are types of fish, the presence of which in a common salting container can adversely affect the taste of the finished dried fish.

So, for example, tench, pike, goby and rudd are best salted separately from roach (ram), bream, silver bream, perch, sabrefish, pike perch, bersh, fish, shemai, bleak. The last 10 types of fish listed can be successfully salted together in one dish.

Salting time

This question causes a lot of controversy. My recipe for salting fish is based on personal experience. The quality of the finished fish was subjected to laboratory analysis.

How much to salt the fish :

Fish up to 20 cm long are salted for 5-6 days. A longer period is indicated for fish with a thicker body and more fatty ones: crucian carp, fish, shemaya;
- Fish 20 to 25 cm long are salted for 7-8 days. A longer period is indicated for fish with a thicker body and more fatty;
- Fish over 27-28 cm long must be salted for 8-10 days. In this case, the fish should be flattened, i.e. cut along the spine, unfold and remove the insides.

Fish salting technology

Salt is poured into the bottom of a clean, dry dish with a layer of 5-6 mm. Then begin to lay the fish in layers. Each laid layer is also covered with salt from above. In the gills of large fish (more than 20-22 cm long) you can put a pinch of salt. The last layer of fish is completely covered with salt, oppression is laid on top (a flat plate or dish, and a load). The weight of the oppression is selected depending on the total thickness of the laid layers of fish. For layers 10 cm thick, it is enough to install an oppression weighing 1 kg. At fish factories that salt fish in deep containers, for example, in barrels, oppression weighing 12-13 kg is used.
Oppression prevents the formation of gases and pathogenic microflora in the abdominal cavity of the fish.

Temperature regime

The best temperature regime for salting fish is 6-8 degrees above zero. If the process of salting fish will take place at a higher temperature, the time the fish is in salt or brine should be increased. Salting fish at temperatures above 20 degrees is not recommended.

Soaking fish before drying

Soaking is a mandatory process designed to remove excess salt from fish. However, there is a widespread misconception about the duration of soaking: how many days the fish is salted - so many hours are soaked. Absolutely false! The fish won't take too much salt. The duration of soaking is 2.5 - 3.5 hours in cool water, the water should be changed periodically.
After soaking, the fish should be thoroughly rinsed and allowed to drain. The fish is then ready to be hung out to dry.

Drying fish

At home, when there are no special rooms or cells protected with mosquito nets for drying fish, fish should be hung out for drying late in the evening after dark. The place for drying the fish must have air movement: light breeze, draft or forced ventilation. The dark time of the day will be a protection against flies, which can potentially lay their larvae in raw fish. But flies do not fly in the dark, during the night the hung fish will dry out a little, the next morning the fly will no longer lay its larvae on dry fish.

If for some reason the fish did not have time to dry out during the night, for example, damp weather, night fog, etc. - brush the surface of the fish with sunflower oil. This will be a reliable protection against flies.

Salting fatty fish

Separately, it is necessary to talk about the salting of especially fatty fish species: asp, silver carp, shemai, fish. In summer and hot weather, such fish should be salted in refrigerators, glaciers, or in fairly cool cellars. Large fish should be flattened before salting.

That's actually all the secrets of salting fish at home. You salted and hung the fish to dry. After 4-7 days (depending on the weather), the fish caught by your hands will be ready to eat. Please yourself and your loved ones with a wonderful salted fish!

Enjoy your meal!

Dear reader! Your opinion about the publication is useful for the development of the blog! Please leave your comment! Thanks...

Any dish is more pleasant to make yourself than to buy. This rule also applies to salting fish. Often, when deciding to cook it yourself, the question arises of how to salt the fish for drying correctly. Experienced chefs recommend using 5 basic salting recipes.

Which fish is suitable for home salting and drying

The following types are considered optimal:

vobla;
crucian carp;
char;
white bream;
pike;
perch;
goby;
silver carp.

Freshly caught inhabitants of rivers and lakes are best suited for salting and further drying. Therefore, if there are fishermen in the family who often catch river or lake representatives, salting them will be a great solution.

It is best to hang the fish through the gill openings.

How to prepare fish for salting

There are two types of carcass preparation.

For big fish. If the carcass is more than 30 cm in length, then it must be gutted. To do this, it is washed, the abdomen is torn open and the insides are removed. Then it is washed again in cool water. It is not recommended to cut off the head, but it is necessary to remove the gills.
For small fish. Small carcasses up to 30 cm practically do not need to be prepared. They can be salted whole. The only requirement is that the gills must be removed.

If the gills are left, then the carcasses will begin to disappear due to the fact that harmful bacteria begin to develop in them. Even a large amount of salt will not save from this, because it does not completely disinfect them.

Salting recipes

There are many recipes for salting fish. But not everyone can preserve the taste, as well as give the meat the necessary hardness and fat content.

You can salt the fish for drying with subsequent long-term storage in the traditional way, but if you process it and eat it right away, then it is better to choose the spicy method.

Dry or traditional way

For this method, you will need a deep wooden container with holes (a box made of boards is best), a linen bag, coarse rock salt and prepared carcasses.

The bag is laid out on the bottom of the box, and salt with carcasses is already laid out on it.

Each fish is well rubbed with salt and folded into a container. At its bottom, you must first pour about 1 cm of salt. Carcasses should be laid so that they lie very tightly. Therefore, it is better to lay them head to tail. Each layer must be sprinkled with a small layer of salt. After everything is laid, salt is poured on top with a layer of 1 cm. Place a lid on top of the contents of the container and press it down with a heavy load.

Oppression will not allow the formation of air voids in which putrefactive bacteria can develop. In addition, under oppression, the meat becomes denser.

In this state, everything is about 8 - 10 days in a cool, shady place. When the juice begins to stand out on the 3rd - 4th day, it will not linger in the container.

After salting, you can proceed to soaking and subsequent drying of the fish.

This method is suitable for salting large carcasses.

Wet method or salting in brine

You can salt the fish in this way in a container that does not oxidize (bucket, pan, barrel or tank). To do this, it is placed tightly in a container, belly up, sprinkling it with salt (for 10 kg of prepared carcasses, 1 kg of salt).

To give the meat tenderness, you can add 20 - 30 g of sugar.

A lid is laid over the contents of the container and pressed down with a load. Around day 2, juice will begin to stand out. It is mixed with salt and a brine is obtained, in which the carcasses will be for about 5 to 10 days. The duration of the salting depends on their size.

After that, the fish is taken out and washed in running water. Only after that you can proceed to further drying or drying.

There is another way to prepare brine. For it, it is necessary to dissolve 1 kg of salt in 3 liters of fresh, filtered water. After fresh brine, pre-laid carcasses should be poured. After everything is covered with a lid and put under pressure in a cool place. So they are salted for 4 - 8 days.

spicy way

You can properly salt fish with spices in the following way. First of all, you need to prepare the brine, as in the previous recipe, and then add bay leaves, black peppercorns, horseradish leaves and ground or grain coriander to it. You can also add sugar to taste.

The fish is placed in an enameled container and filled with brine. After that, it is covered with a lid and pressed down with oppression. In this state, she should stay for 2 - 3 days.

After salting, it should be dried a little. This will allow the meat to acquire a more pronounced taste and increase the shelf life in the refrigerator to several months.

hanging way

This salting method differs from the previous ones and is only suitable for fatty varieties. The carcasses are strung on a transverse rod through the gill openings and placed in a container with brine so that they are in a suspended state.

To prepare the brine, only water and salt are required. Its amount can be determined using a raw chicken egg or potato. They shouldn't drown in it.

The salting process is slightly different in time and takes only 4 to 6 days. But not everyone knows how many days it is necessary to keep carcasses in brine, and therefore it often happens that they are overexposed, and they have time to gain a lot of salt. In this case, the fish will need to be soaked a little longer than usual and the frequency of water changes should be increased up to 4-5 times.

After soaking, the fish can be dried or withered a little.

Salmon method for fresh fish

Mackerel or herring are suitable for such salting.

The fish must first be cut and generously sprinkled with salt in the section of the abdomen and on the back. It is recommended to add 10 g of sugar to salt, black peppercorns and bay leaf to taste. After that, it is wrapped in a linen or cotton cloth and placed in the refrigerator.
With this method, the fish must be salted for 30 hours, after which it can be taken out and dried, spread out on a flat surface. However, some people prefer to eat it immediately after salting.

Soaking after salting

If the fish was salted at home in a dry, brine or hanging way, then this procedure is required.

For the rest, before drying, it can simply be washed (if necessary) under running water.

Soaking instructions.

For convenience, sort the carcasses by size.
Large fish are soaked for 1.5 - 2 days. In this case, it is necessary to change the water three times.
Water must be used cool and the procedure should be carried out in a cool place.
Small fish are soaked for 24 hours, and the water is changed only 2 times.
After the procedure, the water must be drained and let the fish flow around.

After these manipulations, you can safely proceed to drying or drying.

When soaking, the main thing is to change the water in a timely manner.

What is the difference between dried fish and dried fish

Not many people know how dried fish differs from dried.

In both cases, the fish is first salted and then soaked. The difference lies in the fact that when drying it is placed in well-ventilated rooms with access to sunlight. At the same time, complex processes (physical and biochemical) take place in the meat. The peculiarity of dried fish is that after it is ready, it can immediately be eaten without additional processing.

By the way, a dryer for drying fish is best suited for this, but if it is not available, you can also use the balcony.

But dried carcasses do not go through the ripening process due to the fact that it is customary to dry them a little differently. Therefore, such fish is considered a semi-finished product and requires additional processing.

There are many ways to salt fish, and all of them are suitable both for further drying and for drying it at home. The drying process depends on the size of the carcasses and their fat content, and if they do not have time to reach the condition in the allotted time, they can always be dried. Salted fish should be additionally steamed and served with boiled potatoes. It perfectly complements the taste of salted, dried or dried fish.

Cooking dried fish on your own is not difficult - you just need to know how to do it right at home. We will tell you further about how to salt this delicacy according to the rules, in order to wither it later.

What kind of fish can be dried at home

To wither salted fish, those species are suitable, the meat of which will “ripen” during drying in the open air, acquiring a specific aroma and taste. So, the following inhabitants of the water depths are the best in dried form:

vobla,
ram,
glue,
sabre,
carp,
scavenger,
asp,
blueberry,
fish,
zander,
ram,
rudd,
podust,
dace,
goose,
perch,
roach, etc.

Here are some tips on the quality and size of a fish suitable for drying, as well as some other recommendations:

The fish should be medium fat and not large.
It can be dried as a whole, or in layers, cut along the vertebrae, or in pieces up to 100 grams.
Usually, a small fish is salted and dried without gutting, so that the fat that is under the skin and on the insides soaks the whole fish, which makes it even tastier.
It is best to cook the fish in winter and spring, before spawning: during this period, its meat is more fatty and has better taste. An additional plus is that at that time there were still no flies that could lay their larvae on the delicacy.
If you decide to cook dried fish in the summer, then you can not leave it ungutted. Because most cured fish are herbivorous, the greens in their guts will decompose during the cooking process, causing the meat to taste bitter and musty.
In larger fish (1.5-2 kg), the entrails and gills must be removed, regardless of the season. At the carcass, the abdomen is cut and an incision is made along the back.
After removing the entrails, the fish meat is washed and cooked according to the recipes that we will describe a little below.

Determination of salted fish

When preparing a dried product, three types of its salting are used according to the amount of salt used:

Lightly salted (or lightly salted) - up to 10%.
Medium (medium salted) - 10-14%.
Strong (strongly salted) - more than 14%.

Did you know? People used to use salt sparingly. Merchants living in Rybna (the old name of Rybinsk), and engaged in the fish trade, having sold all the fish, rafted on bargesVolgathe brine remaining in the barrels back to Astrakhan. There it was additionally strengthened with salt, after which it was again suitable for use.

Salted fish after concentrated salt solution must be soaked before use:

To soak the medium salted product, cool water, chilled tea leaves or a mixture of milk and cold water are used.
A fish with a more concentrated pickle before it is served on the table must be soaked by putting it in water with a temperature of 12 ° C to 15 ° C.
Slightly salted horse mackerel, fatty herring and mackerel are usually prepared. They are not soaked before serving.

Salting options

There are several options for cooking salted fish at home. Each of them has its own characteristics. Now we will talk about each option separately.

Important! For salting fish, only coarse salt is used, without impurities and additives.

Dry Ambassador

During this method of preparing a salty delicacy, salt actively draws juice out of it, and oppression additionally squeezes it out, so an abundant amount of saline is formed. Best of all, dry salting produces fish weighing more than 1 kg, which requires 200 g of salt per kilogram of product.
Mandatory requirements for the preparation of a dry salted product:

Salt is applied absolutely dry and coarse, before that dried in the oven.
Oppression is taken of sufficient weight to be completely distributed over the entire surface of the fish carcasses and squeeze out all the air in them. If this is not achieved, decay bacteria will develop in them.
Only a flat wooden (linden or aspen), porcelain or stainless steel mold can serve as a circle for the load.

Important! It is unacceptable to use surfaces for salting fish under a load of plywood: when wet, poisonous glue will be released from it.

Dry salted fish step by step

This will require:

1 kg medium sized fish
200 g salt
wooden box with slots in the bottom,
circle for oppression,
oppression,
piece of polyethylene
a piece of canvas.

The following actions:

Rinse carcasses thoroughly from mucus and allow water to drain.
Cut them along the back along with the head and cut through the bones of the ribs from the spine.
Gently eviscerate without catching the gallbladder with a knife.
Soak up excess liquid from the meat with a piece of canvas.
Rub under the scales with salt and sprinkle with salt inside.
Pour salt into the bottom of the box with a layer of 2 cm and put the fish layers in one row with the scales up.
Larger fish are placed at the bottom, first.
The carcass is unfolded like a book, with each layer stacked opposite to the previous one. This will allow the weight of the oppression to be evenly distributed over the surface of the curing batch.
Sprinkle each new layer with plenty of salt.
Lay out a circle with oppression on top of the last row.
Put the box in a cool place, after placing a suitable container under it for draining the released brine through the holes.
Cover the box with the product with polyethylene so that dust and debris do not get there.

Half a kilo of fish will be salted in three days, a kilogram in 5 days, for a fish of greater weight it will take at least two weeks.

Some subtleties of cooking wet salted fish carcasses:

The ambassador is made in a circulating or non-removable brine (a solution of table salt).
The product is lightly salted. Further, low-salted dishes are prepared from it, smoked by hot smoking, canned or pickled.
A significant disadvantage of this method of salting is that the initial concentration of brine during the cooking process decreases rapidly. If salt is added to brine, it will not give the desired effect, because the salt dissolves much more slowly than the liquid from fish meat is released.
Diffusion and stabilization of the salt concentration in the container are very slow, so the salting process is long and uneven, which can lead to a poor-quality end product.

Cooking fish in brine

You need to take the following ingredients:

10 kg of fish carcasses,
1 kg of salt
1 st. a spoonful of sugar
dishes that do not oxidize,
a suitable wooden circle or plate,
oppression.

Next steps:

Rinse the fish.
Mix salt with sugar.
Place the carcasses with their bellies up, laying them in layers in a container and pouring with a mixture of sugar and salt.
Put a circle on top and put oppression on it.
After 2-3 days, all carcasses should be covered with brine.
Salting of carcasses occurs from the third to the tenth day (depending on the size of the fish), after which they are suitable for consumption.

Did you know? Salt as a preservative is mentioned in the New Testament. Jesus Christ compared the impact of the apostles' teaching on people to how salt affects food, telling his disciples, "You are the salt of the earth."

Some useful tips and features of the process:

At first, it is necessary to ensure that the released brine does not overflow over the edge of the dish. This should be done until the juice ceases to stand out copiously from the meat.
Brine with finished fish should be kept in a cold basement, pantry or refrigerator.
Suitability of a product at the correct storage - 2-3 months.
Before using the finished delicacy, it must be washed with water, then dried and put away for storage.
Used brine is usually drained, but if it is light, it is additionally strengthened with the necessary amount of salt and reused.

Video: cooking dried fish with your own hands in brine

Drying

Drying the fish is desirable in dry weather, with an air temperature of 18-25 ° C, in a shady place. During drying, salted fish are gradually dried under the influence of light, air and heat. In this case, a complex change in the structure of meat occurs:

Dehydration and compaction of meat fibers.
Uniform distribution of fat in all tissues.
The meat becomes amber and acquires a special, unique taste.

Ingredients:

10 kg fish,
1 kg of salt
leg-split,
dishes of suitable volume (box, barrel, enamel pan, etc.),
cargo cover,
cargo.

Preparatory work process:

Wash fresh fish carcasses thoroughly.
In fish larger than 20 cm, remove the insides, then they need to be cut from the heads to the end of the abdomen. Caviar and milk can be left.
Pass the twine through the eyes and tie both ends.
Rub each carcass with salt on all sides, and then lay out the bundles in layers in a suitable container, sprinkling the layers with salt.
After that, they need to be allowed to stand for 8 hours.
After the 8-hour period - cover the fish with a lid and press down with a load.
After 3-7 days, the salting process will end. Fish carcasses can be removed from the pickling container and rinsed with running water.

Important! Only salted fish are suitable for drying, otherwise the delicacy will go rotten without even having time to properly prepare.

How to dry the product:

Carcasses dried after washing from brine should be moistened with vinegar and smeared with vegetable oil to scare away flies.
Wrap each bunch in several layers of gauze - this will be a barrier to laying eggs for flies.
Hang bundles with fish under a ventilated canopy.
It should dry from two to four weeks (the variation depends on the size of the fish and the ambient temperature).
The readiness of dried fish carcasses can be checked by bending the fish from the head to the tail. A "ripe" fish should spring and straighten up. If this happens, then the drying process is over, and it is ready for use.

It is better not to immediately consume the freshly prepared product, but leave it to lie down for two to three weeks in a cool and ventilated room so that the fish “ripens”.

Video: how to dry fish at home

Pickling

You can marinate any fish you like. It is preferable to take the type of fish where there are fewer bones, a lot of fat and dense meat.

There are two types of pickling - cold and hot. We will describe these methods below. And now - some tips on how to prepare a fish for pickling, and some of the subtleties of the process:

Small fish can be marinated without cutting.
It is necessary to cut large fish: clean from scales, gut, separate tails and heads, cut into not very small pieces. Be sure to rinse well under running water.
If a river fish is marinated, it can be soaked for 30 minutes in cold water with the addition of salt (1 tablespoon per 1 liter of water). This will rid the product of the river smell.
Be sure to strictly adhere to the prescription amount of vinegar so that the pieces do not turn out sour.
Spices should also be added in moderation so that their taste does not dominate.
During the marinating process, the fish must be periodically turned over to evenly impregnate the marinade.
The finished product is stored in the refrigerator in containers with well-closing lids. The marinade does not drain.
You can store pickled fish for 4 months.

Video: pickled fish recipe Now we will tell you step by step how to cook a delicacy with cold and hot pickling.

In this case, heat treatment is not applied. The prepared mixture of spices and vinegar affects the fish.

Required products:

1 kg of prepared fish carcasses,
5 pieces of onions,
400 ml vinegar (9%),
100 g salt
200 g sugar
600 ml water (boiled)
10 pieces of black peppercorns,
5 bay leaves,
1.5 teaspoons dill seeds
1.5 teaspoons coriander seeds.

Cooking:

Boil 200 ml of water with the addition of spices (pepper, coriander, dill) - for 10 minutes.
Add salt, sugar, bay leaf and mix.
Let the marinade cool, then add the remaining cold water and vinegar to it.
Cut the onion into rings.
Put the fish cut into pieces in a bowl with a lid, put the onion on top and pour over the brine.
Cover and refrigerate.
For pieces, marinating time is 3 days, for whole fish - 5 days.

hot pickling

Hot pickling can cook boiled, steamed, and fried fish.

Products:

1 kg of fish
5 bulbs
3 carrots
400 ml vinegar (9%),
3 art. spoons of salt
4 tbsp. spoons of sugar
2 liters of boiled water,
10 allspice and 10 black peppercorns,
5 bay leaves,
vegetable oil.

Step by step recipe:

Fry prepared fish pieces in oil.
Boil water and put the peeled onion and carrot into it. Boil for 10 minutes over low heat.
Pour salt, sugar, vinegar, pepper and bay leaf. Cook for 5 more minutes.
Transfer the fried fish to glass jars with lids.
Place sliced onion on top.
Remove the boiling marinade from the stove and pour it into jars of fish.
Cover and let cool.
Put the product in the refrigerator and leave for 2 days.

Salmon salt fresh fish

The most suitable for salmon salting are red types of fish: chum salmon, trout, pink salmon and others. The most acceptable in terms of taste and price is chum salmon.

Ingredients and utensils:

1 or 2 medium kets,
2 tbsp. tablespoons of coarse salt
1 st. a spoonful of sugar
ground black pepper and bay leaf - to taste,
square dishes or a baking sheet with high sides for salting chum salmon,
large container with lid
paper towels.

Cooking:

Clean and wash the chum salmon.
Remove excess moisture with a paper towel.
Cut the fish into 2 separate fillets and remove the bones.
Rinse again, let the water drain.
Place each individual fillet on a baking sheet and sprinkle with salt, sugar and pepper mixture on both sides.
Fold the prepared fillets into a container in dense layers, skin side up, shifting each layer with a bay leaf.
Press down the fillet in the container with a load to release the brine.
Cover the container and let stand in the refrigerator for 48 hours.
After that, take out the container and swap the layers of the fillet in places: the upper one with the lower one.
Put back in the cold for a day.
After a 3-day salting, each fillet is decomposed into bags and sent to the freezer for two weeks.
At the end of the 2-week period, the fish is ready to eat.

Video: salmon chum salmon ambassador

Balykov Ambassador

Balykov salted fish is considered a delicacy with high palatability. Balyk is used to prepare snacks and ingredients for sandwiches. Usually they use fleshy and fatty representatives of the underwater fauna: salmon, sturgeon, herring, halibut, sea bass.

Ingredients and utensils:

1 medium fish carcass,
10 st. tablespoons of coarse salt
4 tbsp. spoons of sugar
pepper, coriander, cinnamon - all half a teaspoon,
pallet,
paper towels,
gauze piece,
leg-split.

Cooking process:

Rinse the mucus off the carcass under running water.
Gut it, cut off the head and tail.
Cut off the abdominal part with scissors, the so-called tesha (it will pickle faster than the carcass, so it is cooked separately).
Wipe the carcass dry.
Mix the ingredients of the pickling mixture and spread it thickly under the scales, also generously falling asleep inside the carcass.
Wrap the prepared fish with gauze.
Tie the carcass along the entire length with twine.
Place in the bottom of the refrigerator on a tray.
The melted brine is drained.
Fish in the cold is marinated for at least ten days.
After a ten-day period, you need to free the carcass from gauze, rinse and dry with a towel.