How to dry fish: everything about the process from "A" to "Z" or learn how to properly dry fish at home. How to dry fish in winter Salted carp in a marinade

Drying fish, methods.

Dedicated to all lovers of dried fish. This article will focus on the correct technique and technology for drying fish.

What kind of fish can be dried: list, names, photos

Drying and drying of fish are ways of harvesting it for later storage. The difference is as follows:

drying is a harvesting process in which fish can be salted or unsalted. The resulting unsalted product is a kind of semi-finished product that requires further preparation. Salted dried fish can be consumed immediately.
drying - drying of raw materials, which must have been salted beforehand. The meat seems to ripen in the process. After drying, the product becomes usable without further processing.

Usually, when we talk about dried fish, we mean dried fish, which is considered an ideal snack for beer. For the preparation of dried (dried) fish, many of its types are suitable. The main thing is that it should be of medium size (no more than 1 kg) and not very fatty, since the thicker the carcass, the more salt will be required, and the longer the drying process will take.

You can use both river and sea fish. The following river species are considered the most suitable for these purposes:

rudd
ramming
roach
vobla
sabre
vomer
perch
zander
scavenger
gudgeon
crucian carp
blue bream
carp

Please note that only fresh river fish is suitable for drying, which is not more than a day after the catch. Otherwise, the product may deteriorate before it is cooked.

Among the variety of sea fish for drying, it is preferable to use:

mackerel
capelin
goby
smelt
kilka
herring
sprat
samsa
sea bass
red mullet
scape
horse mackerel
sea ruff

Before using frozen sea fish, it must first be thawed at room temperature.

How to salt and dry fresh fish: preparation for drying, salting recipe

Before drying (drying) the fish, it must be properly prepared.

This process includes several stages:

treatment
salting
soaking

Treatment is as follows:

Select carcasses weighing up to 1 kg. If you have a lot of fish, it is advisable to sort it by size, as it will take different times to cook it.
Gut the carcasses. On a large fish, it is better to make an incision on the back, in its thickest part, and in a small one - on the abdomen. Some fishermen prefer not to clean the fish, believing that the tripe makes it fleshy and oily. The taste of such a product will be slightly bitter. But on the other hand, in specimens of the spring catch there is caviar, which is very desirable in dried fish. However, the one that feeds on vegetation still needs to be cleaned, otherwise the algae inside the carcass will begin to decompose and rot
If you decide to dry a large fish without gutting, use a syringe through the mouth opening to pour a strong salt solution into its abdomen
Cut large specimens along the back for quick drying.

Salting:

Before drying the fish, it must be well salted. The purpose of this process is to remove excess moisture from raw materials.
In this case, oppression is necessarily used (150 g per 1 kg of fish), which is needed in order to prevent the appearance of cavities in the raw material, where putrefactive bacteria can develop.
Also, salted raw materials must be kept in the cold so that the unsalted parts of the fish do not deteriorate.

There are different ways of salting. The following are considered the most suitable for home conditions:

dry(suitable for large fish):

gut the carcasses, then generously rub with salt on all sides, pour also into the gills
prepare a basket or box with holes
lay a thick cloth on the bottom (burlap or canvas)
lay the fish in layers, be sure to belly up
Sprinkle the layers with plenty of salt (for 10 kg of fish, about 1.5 kg of salt)
put in a cold place for 5 - 7 days
the resulting liquid will drain through the holes (consider this fact when installing the box)

pour coarse salt on the bottom of a vessel (such salt is absorbed more slowly, but quickly draws moisture out of the fish)
rub gutted fish with salt inside
fold in layers (“jack” and in such a way that the back of one covers the abdomen of the other), generously sprinkling each with salt. At the same time, lay the larger fish on the bottom, and the small ones on top.
salt should evenly cover the carcasses, but not lie on it in a pile (on average, 20% of the weight of the fish). Each subsequent row of salt must be increased by 15%. And the latter should cover the fish by 0.5 cm
put a plate or an inverted lid with a weight on top. At the same time, the carcasses should not fit snugly against the walls of the dishes in order to maintain the possibility of air flow
refrigerate for 3-7 days depending on the size of the fish

brine(in saline solution) - suitable for small fish (up to 0.5 kg):

make brine - dissolve enough salt in water so that the egg lowered into the container floats to the surface
put fresh fish in it. In this case, the brine should cover it completely (approximate volume - 1 liter per 3 kg of raw materials). Fish can be immediately strung on ropes and salted directly in bundles
cover with a net and put oppression on top
keep it like this for 3 days in a cool place

During salting, you can add a little sugar, bay leaf, pepper and other spices to taste. Fragrant fish is obtained, shifted with horseradish leaves. To check if the fish is salted, you can do this:

press your finger on the back. If a hole forms, then it's ready.
holding the head and tail, stretch the carcass. In salted fish, the vertebrae will crunch

Soaking:

In order for excess salt to leave the salted fish, it must be soaked in fresh water. In addition, this process will saturate the carcasses with liquid to preserve the taste and desalinate the surface layer so that they do not become damp when cooked. Do it like this:

remove the fish from the brine and let it rest for about an hour so that the salt is evenly distributed throughout the meat
rinse in fresh running water and thoroughly remove mucus
fill with cold water and leave it like that, periodically changing the water (on average, the number of hours is equal to the number of days of salting). It is believed that when the carcasses begin to float, they are ready for drying.
pat dry and place on paper towel to absorb excess moisture

Now the salted and soaked fish can be hung out to dry.

How and where to dry river and sea fish at home in summer, spring and winter, and how much to dry?

The process of drying salted river or sea fish is of two types:

artificial - in special installations in which the required temperature is maintained (60-90 degrees)
natural - exposed to outdoor air or in well-ventilated rooms

At home, use the natural method. In order for the final product to please you with an excellent taste, you need to dry the fish correctly, taking into account some subtleties:

pierce the prepared fish (salted and soaked) and string it on a strong fishing line or twine. You can cling carcasses to a paper clip by hooking a fish lip with it and hanging it on a rope. On large specimens, for uniform drying, toothpick spacers can be made in the abdomen, and small fish can be dried on a grid stretched over slats or a frame
place the bundles in a ventilated, dry place. Do not expose them to the sun, because while the fish is wet, it can simply "cook" in the heat. In addition, fatty carcasses may expire fat
in spring and summer, you can dry in the shade or under a canopy, and in winter - on a glazed balcony, kitchen, attic
the optimal temperature for drying fish is considered to be from 18 to 20 degrees
note that the fish should hang without touching each other
do not place your catch near strong-smelling objects (painted walls, etc.), as the fish will absorb unpleasant odors very quickly
do not dry the product in hot weather, as it can go rancid
during storage, the finished fish loses more and more moisture and becomes drier

The period of drying fish until cooked depends on its size and conditions:

in the spring - summer period, in the air with a slight breeze and the absence of wet weather, it will take about 5-8 days, and for very shallow - 2 days
in winter, at frosty temperatures outside - about one and a half months (moisture from the fish will gradually freeze out), and in a heated apartment - 7-15 days

Where, how and how much to dry dried fish?

Some people like very dry salted fish, while others prefer soft, as if not dried, dried. Drying, in fact, is the process of drying a product that has not been completed.

The main drying conditions:

relatively low temperature
long enough period

The best time for drying fish is autumn and spring (before spawning) for two reasons:

fish during this period is especially fatty and tasty
there is no heat at which carcasses can deteriorate during prolonged drying

Process features:

Dried fish is best on the street under a canopy, away from sunlight
depending on the size of copies and weather conditions, the readiness of the product comes in 7-15 days
large specimens dry for a long time, and may deteriorate before they have time to dry. Therefore, they need to be dried at low temperatures (preferably in the cellar). Process takes up to 3 weeks
in winter, the process should take place in a room that needs to be often ventilated, arranging drafts so that the fish is weathered. In addition, it is necessary to periodically spray the room and the carcasses with cold water, since when the air in the apartment is heated, the air in the apartment is too dry, and the fish will not dry out at low humidity, but will dry.
keep in mind that drying in a warm room is faster, and the fish does not have time to acquire an amber color and transparency, which is so valued
well-dried fish does not have the smell of raw meat, and the back remains a little soft
you need to store the finished delicacy by wrapping it with paper or canvas
dried fish can be consumed immediately, but lovers say that for the best taste, it needs to “ripen” for at least two weeks in the cold and wrapped in parchment

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

How to dry fish: head down or up?

Often a dispute arises between fishermen, how to string fish on a rope: through the tail or head? In fact, both methods are correct, and the choice of drying depends on your preferences:

head down- the fish will dry more evenly and faster, as moisture drains through the mouth. The final product will turn out to be less fat, and such a fish will be stored longer. In autumn, it is recommended to hang out in this way, because during this period the fish is very oily and can dry for a long time.
head up- fat remains inside the carcass and soaks the meat. Such a product will dry a little longer, but it will turn out to be more fragrant. So it is recommended to dry lean fish. However, if it is not gutted, then the bile in the offal can adversely affect the taste of the finished product, and it will be bitter.

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 an apartment, on a balcony in a garage?

It is not uncommon for city dwellers to dry their catch indoors, especially in winter. At the same time, there are cases when the fish turns out to be tasteless or even deteriorates. To prevent this from happening, and your work is not in vain, consider the following features of drying indoors:

before salting, it is better to rid the fish of the insides. In an apartment, gutted fish is guaranteed to be salted and not spoil
after salting and soaking, hang the carcasses over the bath so that the glass liquid
start the drying process in the evening: hang the fish and open the window for the night. So there will be less unpleasant smell in the apartment
the balcony on which you dry the fish should be well ventilated. If it is glazed, then open the windows more often. In the summer, do not forget to provide protection against insects. No matter what floor you live on, the scent of fish is sure to attract flies.
in winter, you can hang the fish in the kitchen above the stove, but not too low (at least 80 cm). So it will dry in 3-7 days

for drying indoors, you can use a fan to circulate the air
some dry the fish behind the refrigerator, hanging it on the radiator
keep in mind that during the drying process, moisture and fat will drain from the raw materials. Therefore, substitute some kind of container or cover the floor
be prepared for the fact that in the first few days of drying there will be a specific fishy smell in the room
it is impossible to say exactly how long the fish will dry indoors. This process can take from 3 days to two weeks. Check the readiness of the product by periodically tasting it

How and how much to dry fish in the oven?

Using the oven is an easy way to speed up the process of drying salted fish in an apartment setting.

Properly dry in the oven in this way:

gut the fish
salt and soak the carcasses in the usual way
turn oven on convection mode
set a low temperature (about 40 degrees)
lay the fish on a baking sheet, after covering it with parchment or foil
place the tray in the oven, leaving the door ajar by about 7 cm
after a couple of hours, cover the heads of the fish with foil so that they do not burn
leave to dry for another 3-4 hours depending on the size of your fish
take them out and string them on a wire or rope
dry in a well-ventilated area or outside (it will take about a day)

You can get a great beer snack by drying too small fish in the oven. This is done simply:

prepare 500 g of very small fish (smelt, sprat, samsa)
remove the scales if necessary, carcasses can not be gutted
rinse well
dry thoroughly with paper towels
mix 1 tsp. salt, 0.5 tsp sugar and 0.5 tsp. lemon juice
evenly distribute the spices over the fish, rubbing them thoroughly
cover with a plate and refrigerate to marinate overnight
grease a baking sheet with vegetable oil
lay the fish in one row so that it fits snugly against each other
preheat the oven to 200 degrees
put the baking sheet there for 15 minutes
after this time, carefully turn the fish on the second side
bake another 15 minutes
cool down

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

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.

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.

How to dry perch, crucian carp, sabrefish, kutum, vobla, bream: tips and recipes

Each fisherman has his own method of salting and drying the catch. At the same time, it is believed that different types of fish require their own subtleties of drying. We bring to your attention some tips for drying fish from experienced anglers.

Perch- one of the most common fish in our waters. Not everyone likes it, as it has not very fatty, even dryish, meat. However, properly dried perch has a pleasant specific aroma and excellent nutritional properties.

How to dry perches properly:

carry out the process in spring or autumn, as in the summer heat the scales of this fish turn into a dense crust, and the meat inside begins to deteriorate
before salting, large specimens are cleaned of offal, small ones are not cleaned
stack the carcasses in rows, rubbing abundantly and sprinkling them with salt and sugar (500 g of salt and 5 tablespoons of sugar per 2 kg of fish)
keep in the cold under oppression for 3-4 days
soak in fresh water for about a day
dry for about a week

carp- a popular fish that is very tasty when dried. Before drying, it must be gutted, otherwise it will be bitter. For salting, take 1 kg of salt and 1 tbsp. sugar per 7-10 kg of raw materials. Dry, as a rule, about 6-7 days head down, placing spacers in the gills.

Chekhon- This is a valuable commercial fish, which has an elongated shape and resembles a saber. In dried form, it has wonderful taste characteristics, although not everyone likes its bony nature.

Features of preparation and drying:

you need to clean the fish from the insides very carefully, without damaging the film inside the abdomen, because it prevents the fat from leaking out of the meat
for salting, take about 100 g of salt per 1 medium carcass
some fishermen do not soak fish in water after salting, but only wipe it or put it under oppression so that moisture is gone
dry for about 10-14 days, while the first two days - head down so that the liquid is faster than glass, and then change position

Kutum- a rare Caspian fish, very tasty and valuable. Her meat is tender, without small bones. But it is very difficult to pickle and dry it correctly due to the high fat content and fleshiness. Therefore, when salting, do not spare salt and dry at a low temperature.

Vobla- a kind of roach, belongs to the carp family. Very often used for salting and drying. It is usually salted for about 3 days, then soaked for about 6 hours. So the fish turns out lightly salted and tender. It is dried from 13 to 30 days.

Bream- probably the most popular fish snack for beer in our area. We offer several ways to dry it.

Method 1 - Volga-Akhtuba (suitable for drying at the place of fishing)

gut the fish
spread the carcass along the ridge
roll in salt on both sides
hang in the sun and wind

At the same time, the bream dries very quickly, but does not have a special taste and aroma.

gut the carcass, be sure to remove the black strip along the ridge
rinse thoroughly inside
take 250 g of salt per 1 kg of raw materials
salt the carcass well
put in an enamel bowl, the bottom of which is also covered with salt
put the weight on top
wash the fish after 2 days
hang to dry at a temperature of about 15 degrees for 7 - 14 days

gut the carcasses
make a saline solution (for 2 liters of water 2 cups of salt)
put bream in it
press down on top
salt it in the cold for at least 2 days
rinse well in cool running water
dry in the shade for 2 weeks

Carp- very tasty in dried form. However, not everyone knows how to dry it properly:

remove the scales and gut
cut off head and tail
Salt dry or wet for 10 days
strain
mix salt with saltpeter (0.5 - 1% of the volume of salt)
rub the fish well
dry in a ventilated area for at least 2 weeks

Not everyone knows that dried salted fish can be consumed not only as a beer snack. Try to diversify your menu:

grind dried carcasses into flour and add the resulting powder to soups, salad dressings, fish cakes
cook fish soup on the basis of such fish (you need to salt the dish with caution)
prepare sandwich paste: mix chopped fish with sour cream, mayonnaise, herbs and a clove of garlic
make a casserole: soak the fish in water for about a day and cut into pieces, place on thinly sliced potatoes, pour with a mixture of milk and eggs, bake in the oven

Video: How to salt and dry fish?

Dried fish is a product created by mother nature and human ingenuity. A handful of salt, a raw carcass and favorable weather are all you need to get a mouth-watering preparation. This technology will give the fish meat a delicate taste and a pleasant amber color, and the consumer - a gastronomic gift without an expiration date.

The essence of the process is slow drying under the influence of heat, light and air. Such a leisurely method leads to an even distribution of fat and even partially changes the composition of the product - it acquires a rich color and dense texture. Before drying the fish, salting should be done - the main stage of preparation.

Ingredients:

fish;
salt - 150-250 g.

Cooking

Sort the carcasses. Large - gut, and leave the small in its original form.
Rinse, dry slightly and proceed to salting.
For a mild taste, use 150 g of salt per 1 kg of pulp, if desired, increase the amount of the first.
Sprinkling with salt, lay the carcasses in layers in a convenient container.
Put the workpiece under oppression in the cold from 3 to 14 days, guided by the weight of the product.
String the carcasses on the twine, passing the needle through the eye sockets.
Form into bundles of 6 units, rinse and hang in a cool and ventilated place, covered with gauze.
Dried fish is prepared no more than 14 days.

Dried fish in the oven

Dried fish - a recipe that involves various drying techniques. The natural way of harvesting in open space is ideal for suburban residents. The artificial method involves special production smokehouses. Simple and universal tips will tell you how to properly dry fish, paying attention to the weight and type of product.

Ingredients:

fish;
salt.

Cooking

If you are the owner of a small fish, then cook it whole, large fish should be gutted.
Lay out the fish in layers, carefully sprinkle with salt and put under oppression.
After a short daily salting, rinse the carcasses, make cuts over the entire surface and secure them with toothpicks so that the fish is not steamed and ventilated.
Set the oven temperature to no higher than 40 degrees, turn on convection and open the door.
Spread the product on a baking sheet previously covered with parchment and put in the oven for 7 hours.
The slightly open door provides ventilation of the workpiece, and the low temperature regime ensures uniformity.
Hold the dried fish in the air for a day, then take a sample.

Dried fish sabrefish

An inhabitant of the carp family is extremely in demand by anglers and, therefore, is listed in the Red Book. Juicy meat, dense subcutaneous fat and optimal size make it an attractive product. Dried fish, the recipe for which has two salting options, requires strict adherence to the preparatory steps.

Ingredients:

fish;
water;
salt.

Cooking

When starting salting, choose a method in advance.
When dry, the product is placed in a wooden container and, abundantly sprinkled with salt, is put under pressure.
Wet - involves brine for dried fish, at the rate of 1 kg of salt per 3 liters of water. After 5 days, check for readiness, rinse and do daily soaking, then dry and traditionally hang the workpiece in the right place.

Dried red fish at home is a great opportunity to pamper loved ones at any time of the year. You don't need to have fishing gear to prepare a delicacy - the assortment of shops is quite suitable. Use fatty fish, such as salmon and trout, and home-made preparations will remain juicy and fragrant for a long time.

Ingredients:

trout;
salt.

Cooking

Large trout are gutted, cut off the head and divided into two halves for convenience.
You can’t do without preliminary salting, so the carcass is rubbed abundantly and, covered with a film, placed in the refrigerator for two days.
Washed, dried and hung upside down for 5-10 days.
The readiness of dried fish is determined by taste preferences.

Experienced fishermen often face big catches. The most common river inhabitants of small sizes - vobla, goby and roach are suitable for instant salting, and then for drying. Fresh fish does not require gutting, is quickly soaked and unpretentious in storage. Such an appetizer will harmoniously complement the foamy drink and diversify the menu.

Ingredients:

fresh roach or gobies;
salt.

Cooking

Dry the fresh catch with a towel.
Sprinkle salt on the bottom of a deep enameled dish and lay out the first layer.
Salt each row abundantly, then close it with a plate, place a load and put it in the cold.
After 3 days, hang the soaked product in a ventilated room.
Cooking dried fish is a process that requires a week of drying.

Dried fish in a vegetable dryer

The urban rhythm of life does not leave time for culinary delights; multi-day drying technology is not relevant. A modern gadget will help you get a fish treat in a day -. It is enough to decide on your favorite variety, marinate it correctly, arrange it in tiers and choose the temperature, invite guests for a tasting.

Ingredients:

fish;
salt.

Cooking

Before cooking dried fish in a dryer, marinate the pieces or the whole product for 8 hours according to the first stage of preparation.
Soak in cold water, let drain and spread on dryer nets.
Having chosen the optimal temperature of 59 degrees, cook during the day.

For true fishing enthusiasts, severe frosts are not a hindrance, and not everyone can cope with the technology at sub-zero temperatures. The old Ural harvesting method will help you use the winter degrees to your advantage and get an evenly cooked product.

Ingredients:

fish;
salt.

Cooking

Before drying the fish in winter, remove the dirt from the carcass without washing it.
Using large salt crystals, sprinkle the fish thickly and place under oppression for several days.
After drying, the fish is left suspended in the cold for 7 days.
Dried fish in the cold is the most delicious delicacy. Frosty air draws out moisture and speeds up the cooking process. A weekly carcass can be safely sent for storage.

Storage of blanks is an important point that allows you to protect not only the prepared product from spoilage, but also the health of the consumer. Being a perishable product, aquatic inhabitants are especially susceptible to the influence of bacteria, and as a result, rotting. Simple and affordable rules will help increase the shelf life up to six months without losing taste and quality.

Before at home, inspect it and check the smell. Wrap the finished quality stock immediately in paper and place in the freezer.
Storage in paper is one of the most affordable options.
A tightly closed tin is recognized as the highest quality method, and the presence of a cool and dry space allows storage in cartons, baskets or cloth bags.

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:

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.
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.
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.
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.
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.
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.

For harvesting fish by drying (drying), it is necessary to take individuals not too large in size. The average weight of a fish should be about seven hundred grams, with an average level of fat content. The procedure for drying fish includes the passage of three stages:

Salting by dry or brine method;

· Soaking fish;

· Curing.

Salt is not a hindrance to fish

Before salting, the fish must be thoroughly cleaned of mucus and dirt. According to experts, fish for drying "sees water once", i.e. washing it is not recommended. Excess water impairs the taste of dried fish.

The amount of salt is determined empirically, its average amount is 120-130 grams per kilogram of fish. Carcasses are stacked tightly to each other and sprinkled with salt. In conclusion, the container with salted fish must be closed with a lid of a smaller diameter and put something heavy on it.

The approximate salting time is from 2-3 days to a week, depending on the size of the fish. You can check the readiness by simply pressing on the back of the fish - if the dent does not even out, then the fish is sufficiently salted.

After the fish is taken out of the brine, it should be soaked in cold water. Soaking time is determined based on the salting period. It is believed that one day of salting is equal to one hour of soaking.

Drying fish

For a complete drying of fish, it must be placed in a place where you can arrange a constant flow of fresh air. In summer, these problems do not arise, and in winter, you can arrange a place for drying on a closed heated loggia or in the kitchen, not far from the stove or heating radiators. In order for the fish to “wind out”, you can place a fan next to the suspended fish.

Winter drying of fish is good for those, unlike summer drying that there is no danger of its spoilage by fly larvae, because maggots are bred, therefore, it is not necessary to treat fish with vinegar solution or vegetable oil (as well as make dryers).

Video ". Shows how to dry large fish.

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:

Rinse carcasses, remove mucus.
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.
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:

Treatment.
Salting.
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:

Cut the carcasses along the ridge, remove the insides, flatten.
Salt the inside.
Place the fish belly up in a wooden box.
Sprinkle the scales with salt.
Cover with foil and press down with a load.
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:

Clean the fish from dirt in a dry way.
Remove the insides.
Cover the bottom of the container with a layer of salt for at least a few centimeters.
Lay the carcasses so that the back of one overlaps the abdomen of the other, sprinkling with salt.
Place the next layer of fish perpendicular to the previous one.
Finish styling, generously sprinkle the top layer with salt.
Cover with a lid of smaller diameter and press down with a load.
After some time, after the release of juice, which will cover the fish, remove the container to a cold place.
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:

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.
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.
Cover with gauze and press down with a load.
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:

Remove the fish from the brine and let it rest so that the salt is evenly distributed throughout the carcass.
Rinse the fish thoroughly in running fresh water and remove mucus from it.
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).
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:

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.
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:

We cover the floor in the room.
We substitute the basin under the hung seafood so that the leaking fat does not stain the room.
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:

Lay the salted fish on the grill in rows. Place a baking sheet on the bottom or line with aluminum foil.
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.
The fish should dry for two hours, then cover the heads with heat-resistant foil and leave for another 4-6 hours.
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:

Before drying, the carcasses are soaked for 10 minutes in a solution of vinegar - 10 liters of water and 120 milliliters of essence.
Fish heads are treated with sunflower oil.
Carcasses are rubbed with onion or garlic.
Knits are covered with gauze, leaving no large holes. Spray it with 9% vinegar.
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.