Sun-dried fish is called the one that was previously salted, and then dried at a temperature of no higher than twenty-five degrees in natural conditions. Under such combined exposure, the tissue of the product changes dramatically. Most often used for processing are roach, ram, fish, bream.
How to dry fish?
This product is considered one of the most popular snacks for beer and other spirits. In addition to knowing how to dry fish, a person must know which one to choose for cooking. A fresh, just caught catch is gutted if it is more than thirty centimeters in size and kept for two hours in a cool place mixed with nettles. The cleaned fish is strung on a thin rope or twine through the eye hole with backs to one side. Depending on their size, twine can fit from two to ten pieces. The ends of the rope are tied to a knot. Bundles of fish are thoroughly washed in running water from various impurities and dirt, then rub each carcass with coarse salt, part of the salt must be shoved into the gills and into the abdomen, if the catch is gutted.
In large fish, in order to make them better salted, they cut the skin along the back and put a part of the salt there. At the bottom of the barrel or tub, first pour the brine prepared from one part of salt into four parts of water, and then the finished ligaments are placed on the bottom, not very tightly, with their belts up. After a few days, usually from two to five, depending on the initial size of the fish and weather conditions, it is removed from the tank and washed with water. After that, hang out in the open air, it is desirable that it is hot, but the fish was not in the open sunlight, an iron garage is ideal for drying. It is important that the carcasses do not touch each other, and the abdomen is turned out.
Drying fish at home takes about two weeks, if it is small, if large, up to six. The best time of year for drying such a product is spring, because it is at this time that the weather is most often cool and dry. In the summer, making such preparations is not recommended, as the finished treat quickly spoils.
How to store dried (dried) fish?
Categorically it is impossible to store in damp rooms, in them it easily deteriorates, and if it is too dry, the meat will become coarse and tasteless. It is best to keep the finished product in suspension in a dry room in special fabric bags, it is possible in gauze. Before storage, make sure that the fish is really dried, if it is not enough to dry, then the treat will quickly go bad. Check each batch of product for the presence of a musty smell or mold, having noticed and eliminated the cause in time, you can avoid damage to the entire workpiece. If you know how to dry fish properly, then you don’t have to worry about its safety, because properly prepared and dried, it will be stored for a long time.
How to dry fish under oppression?
Gut the freshly caught catch and add a little salt. Then rinse and make small incisions along the entire back. Pour abundantly with coarse salt, lay out in layers and crush with any suitable load, remove to the cold, for example, in the refrigerator. How many days you kept the fish in salt at a low temperature, so many hours you need to soak it in water, changing it every two hours. During this procedure, the product is also best kept in the refrigerator. We hang the gutted fish by the tail, and the gutted fish can be fixed by hooking it with a clip through the eyes. We dry in the heat, without direct sunlight, on the covered balcony, but under the ceiling.
Today, few people except avid fishermen know how to dry fish. In fact, this simple business can be turned into a chic business with minimal investment. Since this product is used mainly with alcohol, the demand for it will be constant.