From the bream you can cook many delicious dishes. This fish can not only be fried and baked, but also salted and smoked. However, some cooking methods at home to implement without additional devices is simply impossible. Salting is the best option. In addition, few products are required for cooking. This is water, fish, salt. So, how to salt bream at home for smoking and drying?
Dry ambassador
How to salt bream correctly? First of all, you need to prepare all the necessary components. It is better to take the fish that was caught in winter or spring. These breams are more aromatic and tasty. So, to salt the fish, you will need:
- 1 kilogram of bream.
- 100 to 200 grams of salt.
In this case, salt is better to take coarse grinding and rock. Iodized will not work.
Product preparation
So how to salt bream at home for drying? The process is painstaking, it should begin with the preparation of products. Large fish, whose weight exceeds 350 grams, must be gutted, removing all the insides. Scales should not be removed. Otherwise, the finished product will turn out to be too salty.
The gutted carcasses must be thoroughly washed in cold water, removing any remaining blood. After that, you can transfer the bream to a suitable container. Salting dishes also need to be selected correctly. The capacity should be wide enough and deep. Do not forget that in the process of cooking, a brine will be allocated, covering completely the fish. For salting, you can use almost any dishes. The exception is aluminum. Such containers can greatly spoil the taste of the finished product. Most often, river fish is salted in a bowl made of wood.
How to salt bream at home: recipe
When everything is prepared, you can start cooking. A layer of salt should be poured at the bottom of the selected container. This will allow the fish to take as much as required. After that, each carcass of the bream must be rolled in salt. It is necessary to sprinkle not only outside, but also inside. Particular attention should be paid to the gills. Here you need to pour more salt. Otherwise, the finished fish will be very bitter.
Prepared carcasses should be placed on the bottom of the tank, laying out in even and dense rows. After that, the fish must be covered with oppression and transferred to a cool place. So the product should stand for 7 to 10 days.
Salting features
So, how to salt bream in a dry way? It is worth considering that you do not need to add water to the fish. During salting, a brine will form. It should completely cover the carcass of the bream. If it is not enough, then you can prepare the brine yourself. To do this, in a liter of water you need to dilute 300 grams of coarse salt. The solution should be placed on a fire and brought to a boil. The cooled liquid must be filled with fish.
Readiness of fish can be determined by its ridge. If it is soft, then the carcasses should lie a little longer in the brine. If the ridge has become hard, then you can remove the bream from the liquid and place it in cold water for several hours. This will remove excess salt.
That's all. The fish is ready. It remains to dry it. For this, carcasses must be hung by twine. Dry the bream in the open air, preferably in the shade. In the process of final cooking, it is worthwhile to ensure that insects do not land on the carcasses of the fish.
How to salt bream wet?
There is another way of salting breams - wet. Such an ambassador is suitable for smoking. Drying the bream is not necessary. It is allowed to eat raw fish several hours after the end of salting. For preparation are required:
- Small carcasses of bream.
- Coarse salt, not iodized - as needed.
Salting process
So, how to salt bream at home in a wet way? First you need to prepare the carcass. Fish should be gutted, peeled and washed thoroughly in cold water. At the bottom of a wide container, pour a little salt and evenly distribute it. After that, lay out a layer of prepared bream. It’s worth starting with the largest carcasses. Each layer of fish should be sprinkled with salt. You can also add some spices to the container. Best of all, bay leaf, pepper and coriander are suitable for fish.
A container with bream should be covered with oppression, and then transferred to a cool room. Here the fish should stand for 5 to 7 days. After the specified time, the fish should be removed from the tank and washed thoroughly under running cold water. This will make it possible to remove excess salt.
The washed carcasses of bream need to be soaked in clean water for an hour and a half. After this, the fish must be transferred to the surface covered with paper, and dried a little. This one will take about three hours. Ready bream can immediately be tasted, or you can smoke.