Many love so much salted fish, especially river and lake ones, that they are ready to sell their souls for it, because it is incredibly tasty and healthy.

Having bought fish in a store or waiting for a large catch from her husband, the housewives want to know how to pickle carp or other fish at home.

Today you will learn how to salt it different ways to serve with boiled potatoes and please the household.

The benefits of salted carp

Salted fish improves digestion and metabolism, especially fats.
Salted carp prevents early aging of the skin and internal organs, as well as osteoporosis.
Fish makes up for iodine deficiency, which is especially important for those who have problems with the thyroid gland.

In addition, carp meat is not very high in calories, which is especially important for maintaining a healthy figure: only 124 kcal per 100 grams of the product.

Subtleties of carp salting

Salting carps provides for several subtleties that affect the taste and quality of salted fish, namely:

coarse salt

Carp salting, like most other fish, is carried out only with coarse salt. Only such salt can remove excess liquid from the carcass. Fine salt is not capable of this, it only quickly salts the meat.

Competent cutting of carp

Before you salt the carp, it must be properly cut. Unlike small and medium-sized fish, large fish are gutted and, if desired, cut into pieces. The main thing is not to remove the film covering the fat layer from the abdominal cavity.

We cut the carcasses along the back, cutting off the ribs from the ridge on one side. After cutting, do not wash the fish, but wipe it with a cloth, gently blotting the abdomen.

Salting carp

Salt large fish whole or in pieces, medium (1-3 kg in weight) and small - in its entirety. Usually the fish is rubbed with salt over the scales, the salt is poured under the gills and into the mouth. Smaller fish are simply sprinkled with salt.

Now let's move on to the technologies of salting carp fish .

There are several ways to salt carp fish: we will consider them in more detail.

How to salt carp with dry salting: a recipe with red pepper

Ingredients

Carps (whole or pieces);
Coarse salt - 200 g per 1 kg of fish;
Red pepper.

salting process

Before salting, we gut the fish according to the above rules and dry it with paper towels, avoiding damage to the film on the abdomen.

If we prepare the fish in order to immediately eat it, be sure to cut it into pieces, before serving, in this case, you will not have to bother with slicing.

Rub the carcasses with salt on the outside and sprinkle on the inside.
We put the fish in layers in an enamel pan, sprinkling with salt and pepper.
Pour the rest of the salt on top, cover with a dish or a non-resinous wooden circle. We put a load on top: a washed stone or a two-liter jar of water will do.

We put the pan in a cool place for 12 hours so that the brine appears.
We remove the pan in the refrigerator for 3-4 days - for fish weighing 0.5-1 kg. If you salt small fish, it will be ready in a couple of days.

We remove the load, wash the fish cold water and serve to the table with onion and greens or with a side dish.

How to salt carp with dry salting: method 2

This salting method can be used if the catch is decent. A canvas cut or box will help you keep up to 10 kg of fish.

Ingredients

Carps;
Salt - 150 g per 1 kg of fish;
Spices (black and allspice, coriander);
Bay leaf.

How carp is salted at home

We prepare a piece of canvas or burlap and a basket (wooden box). Then we proceed to the salting process:

We spread the fabric at the bottom of the basket or box.
We lay the “jack” on the fabric of gutted carps, sprinkling each row with spices and salt (the last row too).
We put a wooden circle or a ceramic dish on the carps, on top of it - a load.

The load is necessary so that air space does not form between the fish, in which bacteria develop, leading to spoilage of the product. In addition, with a load, carp meat is denser.

The last step: we put the basket with fish in the cellar or refrigerator for 4-5 days so that it is well salted. You can store fish in this state for up to a month.

How unusual to salt carp: salted-dried fish

In a wet way, the fish is salted so that it is quickly salted and ready for use after a few hours, therefore only small carps are salted in this way.

Ingredients

small carps;
Salt;
Seasonings: coriander, black pepper, bay leaf.

How to salt carp wet

We fill them in the following way:

We clean the scales from the fish, gut and rinse.
We put the carps in layers in an enameled pan, sprinkling the layers with salt and seasonings.
We cover the fish with a wooden circle (dish), set the load and put it in the refrigerator (cellar). Salted fish can be eaten in a day.
If you need a well-salted fish, we wait 6 days and wash it right in the pan with cold water to wash extra salt. Rinse until the water is no longer cloudy.
Fill the carps with water and leave for half a day to finally remove excess salt.

After we drain the water, lay out paper towels in several layers and lay out the fish. We dry them for several hours in dryness and warmth: you get a salted-cured fish, ideal for beer.

Now you know how to salt carp in different ways, which are also suitable for other types of fish. Try them to enjoy the gentle spicy taste and choose the most suitable technology for salting river and lake fish for the future.

carp is delicious River fish which can be prepared in a variety of ways. Salting is the preparation of fish, which involves treating it with table salt. Carp prepared in this way will have excellent taste properties and is perfect as a snack.

There are several different ways in which you can pickle carp. Depending on the amount of salt used to cook the fish, carp can turn out lightly salted, medium salted or strong salting. Depending on the processing method, dry and wet salting, as well as warm and cold salting, are distinguished. Carp, salted according to each specific recipe, has different palatability. Try and choose which way you like best.

Warm pickling method

If you salt freshly caught carp, then this method is called warm. Do not descale fresh fish, but gut it well and remove the gills. Rinse each carcass under running water and rub generously with coarse salt. Put the carps in an enameled pan or basin. Season each layer with additional salt.

The fish must be tightly closed and put oppression on it. For not a large number fish, a cutting board and a three-liter jar of water placed on it are great. Place the carp container in a cool, dark place overnight. In the morning you will see that the juice has appeared in the fish, you do not need to drain it. Carps are salted from two to ten days, depending on the size of the fish.

If you salt freshly frozen carp, then this method of salting is called cold.

Dry Ambassador

This method of salting is best suited for small fish weighing less than 100 grams. Clean the carp from the insides and sprinkle with salt. The container for salting should contain holes so that the juice released from the fish drains. It can be boxes or baskets.

If you are salting large fish, then divide it into layers. Cut each layer lengthwise in several places and rub with salt. Put the carp in a brining dish, do not forget to drain the juice.

Soak the finished fish in plenty of water, then clean and cut into slices.

Mixed salting method

The mixed method is the use of salting not only dry table salt, but also brine. Brine is called a very strong (aka saturated) salt solution. First, rub the prepared carps with dry salt, and then fill them with a salt solution. This method of salting is good because carp meat remains juicy and tender.

Depending on the amount of salt used for salting carps, they can be obtained with different degrees of salinity. Slightly salted fish is obtained if the amount of salt is 10% by weight of the fish, strong salting - the salt content is more than 14%.

No matter which way you choose to cook carp, you won't be disappointed with the result. Salted carp slices will perfectly complement the table with appetizers and fish cuts.

Freshwater fish like carp can be cooked in many ways: baked plain or with vegetables, boiled fish soup, fried, cooked cutlets and many other options. Salted carp is also very tasty. But before you cook it, the question arises of how to pickle carp at home to make it fragrant and tasty. Let's find out how to salt the fish correctly and how much to keep it under oppression.

For cooking dishes from carp, it can be salted initially.

Types of salting

There are several options for salting carp. It can be either lightly salted or medium salted or heavily salted. The way in which the ingredient is processed also differs, it can be a dry method and a wet one. The recipe for pickled carp, depending on the type of brining, differs in taste. Let's consider each of them.

Warm method - this method is called warm, because the carp is salted fresh, just caught. In this case, it is not necessary to remove the scales, it will be enough just to get rid of the offal and gills. Then it is washed and rubbed with salt, preferably sea salt. Carcasses are folded into a saucepan; an enameled container is better for this business. Then the container is covered with a lid and pressed down with something heavy, after which it is placed in a cool place for 2-5 days. It depends on the size of the fish.
The cold method differs from the hot one only in that in the second case, the fish is salted, being freshly frozen, while in the first it is prepared exclusively fresh.
Dry method - suitable for fish with a low weight, approximately 100-200 grams. The fish is cleaned and the gills are removed. Then she sprinkles large quantity salt. It is salted in a container with several holes so that excess juice flows through them.
The mixed way this method salting, in addition to ordinary dry salt, fish is also poured with strong saline solution. Thus, the meat becomes not only soft, but also juicy, as well as well-salted.

For salting, you can use both fresh and frozen fish carcasses

In order for the fish to come out lightly salted, the volume of salt should not exceed 10% of fish mass. To obtain strong salted fish, the volume of salt must be more than 14% by weight.

How to pickle carp for the winter

In order to eat fish even in winter, there is a separate way of salting it. We put the carcasses in a box in layers, while we do not clean or gut it. Salt each layer generously. Top with oppression and leave for 2 days. At the end of the time, rinse with water and hang upright for 4-5 days. Salted carp is ready excellent workpiece for the winter.

Marinated carp

In order for the salting of carp to be natural, and the fish to be well salted, it is best to use sea salt. In addition, it is much more useful. Consider how tasty and quick to marinate fish.

What is useful for marinating fish (carp):

one piece of carp weighing 800-1000 grams;
9-10 tablespoons of salt, sea salt is better;
sugar in the amount of 4 tablespoons;
one onion;
ginger root;
half a lemon;
half an orange;
soy sauce;
peppers to taste:
butter;
greenery.

It is better to salt carp with sea salt

For salted carp, it is necessary to take the central part of the fish. The main criterion is freshness, it should only be caught in the river or bought while still alive. Only in this case, the dish will be tasty and healthy.

So, for starters, the piece that we previously cut off from the carcass is washed several times with cold water and allowed to dry a little. You can use paper towels for this. In order not to stain the table, it is better to put cling film on it. Mixing sugar and salt, pour them on a film, put a piece of fish on top and salt. You have to put it inside lemon wedge. same cling film we wrap our fish tightly and send it for salting in a cool place for about 2 days.

After the allotted time, we take out well-salted fish and wash the excess salt under cool water. Place a piece of fish in a pot filled with water for 3-4 hours. During this time, the water must be changed three times. Thanks to this procedure, the salt will come out and remain in the water.

Be sure to fillet the fish, dividing the piece in half and removing the bones from it. Then cut into pieces.

In a separate container, mix finely chopped onion, chopped ginger root, sauce, juice, which is squeezed from citrus fruits, and oil - mix well. We spread the chopped pieces of fish into the resulting mixture and mix thoroughly with our hands so that each piece is saturated with marinade, and set aside for half an hour.

Marinated carp is ready. Serve the dish, crushed with fresh chopped herbs, as an appetizer. Boiled new potatoes or any boiled porridge can serve as a side dish.

In the process of salting carp, you can add lemon, which will give it a taste.

Salted carp with vinegar marinade

Any salted fish is very tasty, especially when it comes to salting it at home. In this recipe, cooking involves the use of a mirror carp.

Ingredients:

small carp;
black peppercorns;
two bay leaves;
one carnation;
one bulb;
one carrot;
sunflower oil.

To make the marinated carp delicious, we will take a fresh carcass, gut it and divide it into fillets. To do this, cut along the ridge, thereby dividing into two equal halves. Putting all the parts in a deep bowl, sprinkle generously with salt and send in the cold for 2-3 days.

You can marinate carps in vinegar

After the time has passed, we wash the carcass under running cold water and put it in a saucepan with clean water for an hour. It is necessary to do this so that all excess salt leaves the fish, which will make it lightly salted.

At this time, prepare the vegetables: cut the onion into half rings, and grate the carrots. At the bottom of a three-liter jar we lay out a layer of vegetables, on top of a bay leaf and sprinkle with pepper. We also put the pre-cut carp into pieces in a jar, alternating with carrots and onions.

In a separate container, mix vinegar and oil in proportions one to one. Pour the fish and vegetable mixture with the prepared marinade until it is completely covered with it. We let it stand in the kitchen for a couple of hours, after which we put it in the refrigerator or cellar.

After two days, the fish is ready to eat.

A simple recipe for pickling carp

Carp is a river fish with a slightly pronounced specific smell. But at proper preparation you can get rid of this smell completely. This fish contains a large number of bones, but if the carcass weighs more than a kilogram, it will be easy to remove the bones, since they are quite large.

Before salting, the carcass should be prepared by cleaning and gutting

Salting Ingredients:

carp in the amount of two pieces;
300 grams of sea salt;
six bay leaves;
peppercorns.

We wash the carcasses thoroughly, you can not clean them, after which we gut and remove the heads. If the size of the fish is quite large, cut into two equal parts. After the fish has dried, salt it. Pour a layer of sea salt, pepper, bay leaf and fish into a deep container, and also sprinkle salt on top. Putting the container under oppression, put it in the refrigerator for four days.

After the time has passed, we take out the salted fish, drain the juice and rinse it under running cold water to wash off excess salt. Ready salted carp served with fresh onion, boiled potatoes and salad with fresh vegetables.

The rules for salting fish will be discussed in the video:

24-11-2014 13:37:01

4. Dry salting of fresh fish

5. How to pickle herring

6. How to salt fish

7. How to pickle carp

8. Wet salting fresh fish

16. How to dry smelt

17. How to properly dry fish

19. Dried Mackerel Recipe

1. Strong salting of fish for storage

For 1 kg of fish - 200 g of salt For brine: for 1 liter of water - 200 g of salt Wash fresh mackerel, chirus, mullet in cold water, then remove the gills and entrails by making an incision along the back and not through the abdomen. Rinse the fish prepared in this way in lightly salted water (2 tablespoons of salt per 1 liter of water) until the blood is completely removed and let the water drain. After that, pour salt inside the abdominal cavity of each fish, lay them belly up in enamelware, sprinkling with salt, cover with a clean plate or mug, set the oppression and take it out to a cold cellar. On the 2nd day, drain the resulting reddish juice and replace it with freshly prepared chilled brine. Repeat the brine change 2 more times - on the 4th and 6th day. The process of maturation of fish salted in this way lasts 10 days in a cold room, and 6-7 days in an uncooled room. After maturation, lay the salted fish in three-liter jars(make the stack as tight as possible), fill it with new brine, cover with lids and store in a cold, dark room. Pay attention! Please note that when replacing the old brine with a new one, the amount of brine poured in must be equal to the amount drained. Pay attention! Before eating, hard-salted fish is soaked in cold water. After that, it can be immediately eaten, fried, boiled, stewed. So, first rinse the fish with cold running water. If the fish meat is very dense, then it must be soaked for 5-10 hours, changing the water 2-3 times. Experienced salters believe that fish should be soaked for as many hours as it has been salted for days. They also determined that the signal for the end of the soaking is the moment when the salted fish begins to emerge. The amount of salt remaining in the fish meat after soaking should be in the range of 5-7%. Some types of fish (herring, mackerel, horse mackerel) can be soaked not only in water, but also in cold milk slightly diluted with water or in cold, strongly brewed black tea. 3-4 hours are enough for this. Lightly salted fish for everyday use Salt the fish in the manner described in the recipe above. On the 2nd day, drain the resulting reddish juice, replace it with freshly prepared chilled brine and keep the fish for 2-3 days. After that, take the fish out, wash it in lightly salted water (2 tablespoons of salt per 1 liter of water) and let the water drain. Wrap dried fish in a clean cloth and place in a cool place. After 3 days, salted fish will be ready. Shelf life salted fish in the cold - 5-7 days

2. Dry salting of fresh fish (universal recipe)

For 10 kg of fish - 1.5-1.7 kg of salt (for weak salting), 2 kg of salt (for moderate salting), 2-3 kg of salt (for strong salting) , perch, pike perch, carp, asp, rudd, roach, bream, fish, sabrefish, anchovy, sprat, sardines, horse mackerel, etc. But it is especially good for salting medium-sized river fish weighing from 250 to 500 grams. Before salting, if necessary, wash the fish and dry it, if not, wipe it with a clean cloth. Salt anchovy, sprat and sardines without gutting, remove gills and entrails from horse mackerel without cutting the abdomen. In fish weighing more than 1-1.5 kg, in addition to removing the gills and entrails, cut the abdomen or make an incision along the back and remove the entrails, and then gently wipe the abdominal cavity with a dry, clean cotton cloth. At the bottom of prepared dishes for salting (strong barrel, enamel pan or bucket, stainless steel tank) pour a layer of salt. Sprinkle the gutted fish generously with salt inside and out and place belly upside down in the salting dish. Roll the prepared uneviscerated fish in salt and also place it in the dish with the belly up. Lay the fish in layers, and if in the first layer the fish is laid in one direction, then in the next layer, put it in the opposite direction, that is, heads on tails, and tails on heads. Please note that you need to put a larger fish on the bottom, and a small one on it. Pour the fish laid in the dish with a layer of salt, put a wooden perforated circle on the salt, and put oppression on it (a clean stone or a jar of water), and the more fish there are, the heavier the oppression should be. Cover the dish with salted fish and take it out to a cold cellar. Check after 2 days to see if enough brine has formed to cover all the fish. If enough, keep an eye on its condition while the fish matures. If not enough, add some fresh brine, prepared at the rate of 200 g of salt per 1 liter of water. Usually, after 3-7 days, depending on the size, the fish is completely salted. Take it out of the brine, rinse it in running water, air dry and put it in a wooden box or basket for storage. Pay attention! The remaining brine cannot be reused! The remains of blood and mucus in it make it unsuitable for another salting. I'll tell you a secret if you add about 1 tbsp to salt. l. sugar, your fish will taste even better.

3. Rybets salted with spices

This is how fish is salted in Lithuanian villages. Do not clean the fish from scales, but only gut and rinse well. Then put the fish in an enamel bowl, sprinkle generously with salt mixed with pepper, bay leaf, juniper berries and cardamom seeds. The next day, drain the brine, and put a circle with a heavy oppression on the fish. Put the dishes with the fish in a cold place. Soak the fish in cold water before eating and use for cooking fish dishes.

4. Dry salting of fresh fish

Fish weighing from 1 to 3 kg can be salted whole. In this case, in order to speed up the salting process and at the same time stop the development of the spoilage process in her abdominal cavity, a saturated saline solution is introduced into her. This can be done through the anus with a medical syringe without a needle or a small enema with a thin tip. Then the fish is rubbed with salt, salt is also poured into the mouth and under the gill covers. After that, the fish is placed in a prepared container. The signal that the fish is ready can be the cessation of juice secretion, and this can be confirmed by two main signs: the "tanning" of the back of the fish (it becomes hard and does not bend well) and the pale red color of the eyes. Before use, salted fish is soaked for 2-3 hours in clean cold water, after which it is dried in a suspended state for a day or served on the table in this form. Pay attention! If you are going to leave salted fish for more long-term storage, remove it from the pickling container, remove wet salt from the surface and from the abdomen, washing the fish in fresh brine. Then put the fish in a strong (without cracks) clean barrel. Lay the fish slightly overlapping one on top of the other, placing the layers crosswise and lightly tamping them with your hands or some heavy object. For tamping, use a flat plate or a wooden circle so as not to damage the delicate fish carcasses. Close the salted fish tightly packed in a barrel with a lid and put it in a cool or very cold place for storage. So salted fish can be stored for several months. I'll tell you a secret, there is one the old fashioned way get rid of the specific fishy smell emitted by a barrel of salted fish. Simply, laying the fish in a barrel, shift its layers with fresh, well-washed nettles.

5. How to pickle herring

This is how fresh Black Sea herring is most often salted. To prepare the herring for salting, cut the belly of the fish and remove all the insides. With a knife with a sharp end, cut the blood vessels that are deep in the chest cavity, removing blood from them. Rinse the chopped herring 2-3 times with cold water to remove the blood as best as possible. After that, dry the fish, sprinkle salt on all sides (take the amount of salt as usual - 200 g per 1 kg of fish), fill the abdomen and gill cavities with it. Then put the fish in an enamel or wooden bowl, sprinkle with salt and store in a cool and dark place. Soak salted herring in water before use. Tip for salting herring! Salted herring is poorly stored at home: a yellow coating (rust) appears on the surface of the fish, resulting from the oxidation of fat. To prevent rusting, you can store herring in a sealed container in a salt solution prepared at the rate of 200 g of salt per 1 liter of water. Dishes with salted herring should be in a dark, cold room or in a refrigerator. The shelf life of salted herring in brine in the refrigerator is 20-30 days, in the cellar - 10 days.

6. How to salt fish

Unlike meat, which is mostly salted only to be smoked later, it is customary to salt fish and just, as they say, for the sake of art. And it's not just words. After all, the correct salting of fish is really an art. Of course, whoever wants to smokes the salted fish, and whoever does not want to, he dries, dries or stores for the time being. And some people just eat it, and with great pleasure. Indeed, under the action of salt, proteins coagulate, specific taste and smell raw fish are lost, and its meat is compacted and becomes usable without cooking. I'll tell you a secret, it is best to salt and dry the fish of the winter and spring catch. Before spawning, fish meat contains more fat, so dried fish will be the most delicious. Plus, the drying process itself takes place at a time when there are still few flies and it is easier to protect the fish hung for drying from their larvae. How to salt fish correctly? Now let's figure out what kind of fish we will salt. Of course, not every fish is suitable for salting. If the fish is good in the ear, fried or stewed, this does not mean that it will be just as tasty after salting. To do this, fish need a special talent - the ability to mature. Such talents are possessed by salmon (pink salmon, salmon, chum, chinook, vendace, whitefish, trout), herring and anchovy (herring, herring, sprat, anchovy, sprat), mackerel, as well as vobla, ram, roach, bream, sabrefish, asp etc. If you think that only freshly caught fish can be salted, you are mistaken. You can salt and benign ice cream - of course, after defrosting it. The main thing is that this fish is frozen fresh and stored in proper conditions- without thawing and re-freezing. However, salt frozen fish more difficult than fresh: it is difficult to capture the “moment of truth”. This is when the fish has already salted, but not yet salted. This happens because during thawing, the tissue structure of fish meat is disturbed, as a result of which, during the salting process, it takes too much salt. True, fatty fish do not suffer from such immoderation - they will not take excess salt. So, when choosing frozen fish for salting, give preference to the one that is fatter. There is less trouble with it, besides, it can be stored in brine for some time. Depending on the type and fat content of the fish, they use different ways ambassador. These are dry, mixed and wet salting, as well as their specific varieties - hanging, brine, spicy and accelerated. The use of any spices when salting fish is based on traditions national cuisines where the fish were caught and the salters' personal preferences, the latter generally preferring to keep this a closely guarded secret. It can be a single herb, like thyme (usually added to anchovies), or some complex mixture like Indian curry (it pairs well with oily fish). However, the addition of spices is often a matter of habit. And if you have such a habit, keep in mind that spices should be added to the curing mixture or brine or placed directly in the dishes. Pay attention! I would like to remind you that coarse salt should be used for salting, since its main purpose is to remove moisture from the fish, and not just to give it a salty taste or have a preservative effect. Coarse salt dissolves slowly at low temperatures and needs moisture, which it draws from the fish. WITH fine salt this effect is not obtained, it quickly turns into a dense crust, which instantly salts the top layer of fish meat, but does not dehydrate it, which leads to rapid deterioration of the product. And let me remind you: before salting, large fish must be gutted, medium-sized fish weighing from 1 to 1.5 kg are gutted or not - at will, and small fish are not gutted at all.

7. How to pickle carp

In this way, large carps and other types of river fish are salted - barbel, catfish, pike perch and the like. Wash the carp intended for salting in plenty of water, remove the entrails and gills. Cut very large carcasses into 2 parts. Rub each carcass or part of the carp on all sides with salt (175-200 g of salt per 1 kg of fish), place in a pickling dish and cover with a thick layer of salt on top. Place a flat plate with oppression on top of the salt. Carp salted in this way releases part of the juice, resulting in a brine in which it can be stored for a long time. Before use, soak the carp in water at room temperature for 2-3 days, changing it several times. After that, carp can be cooked like fresh fish.

8. Wet salting fresh fish

This method has a significant advantage over other saltings: from the brine, the salt penetrates better into the fish carcass, and it is salted more evenly. But in order to get the desired result, it is necessary to calculate the concentration of the salt solution. However, as practice shows, a 5-8% solution of sodium chloride is optimal. edible salt, that is, when preparing it for 1 liter of water, you need to take 50-80 g of salt. In addition, in order to avoid crowding of fish in brine, it is necessary to observe the ratio of fish and brine. It should be equal to 1:1.5. Only in this case it will be possible to achieve uniform penetration of salt into the carcasses of the fish. In this brine, the fish is left at room temperature at 12 o'clock. You can reduce the salting time by preparing a more concentrated brine (usually 27-33% depending on temperature). In this case, the salting time is reduced to 2 hours. In both cases, it is better to use shallow dishes with a wide bottom as dishes for salting - so the lower layers of the fish will be less squeezed by the upper ones. Pay attention! The brine can only be used once: the remains of blood and mucus in it make it unsuitable for another salting.

9. Special salting of fresh fish

For 10 kg of fish - 2 kg of salt. A large amount of fish can be salted in a wooden box that is not firmly knocked together, that is, a box with slots. So, put the salted fish in the box, using the laying principles described in the recipe - dry salted fresh fish. Then sprinkle the fish with salt, put a perforated circle with oppression on top of it, put the box in a hole dug in a cool place, cover it with polyethylene on top. The juice that will be released from the fish will gradually flow out of the box and go into the ground, while the fish will be compacted under the influence of salt and oppression. Oppression must be selected in such a way that it is able to push through the entire thickness of the fish with its weight and force the air out of it as much as possible. A small amount of small fish can be salted according to the same principle, but a little differently. To do this, you will need two boards (plywood will do) and a large piece of fabric. However, instead of one board, you can use a table, preferably a wooden one, loosely put together and standing in the open air. I would not advise you to salt fish in this way on the kitchen table. So, lay the fabric on the board so that its edges hang down, put the ungutted fish sprinkled with salt on the fabric. Lay them in layers so that the back of one lies on the abdomen of the other. After laying the fish, sprinkle it with salt, lift the edges of the fabric and wrap the fish. Put a board on this bundle, and oppression on it. The juice released from the fish will seep through the fabric and flow out, and it is best if your salting facility lies on the ground, into which this juice will go. Usually, fish salted in this way is salted in such terms: small fish(weighing up to 300 g) - in 3 days, medium (up to 1 kg) - in 5 days, and large - in 10 days or longer.

10. Wet salted fresh fish

This very gentle salting method is good for oily sea fish: mackerel, mullet, sardine, bonito and others - as well as for fish with a very tender meat such as salmon and grayling. Choose medium-sized fish for hanging salting, as it will be salted without gutting. Prepare the brine in such a concentration that an egg or a raw potato floated in it. Hang the prepared carcasses to the rods laid on top of the brine container, and the carcasses must be completely immersed in the brine and positioned so as not to put pressure on those nearby. After 5-7 days (depending on size) the fish will be ready. Remove the fish from the brine, dry or hang to dry. Discard the remaining brine.

11. Wet salting of fresh fish in brine

Brine is a saturated aqueous solution of salt, or simply put - strong brine. This method is good for salting small fish, and most often fish is salted in brine before drying. The approximate consumption of salt in this method of salting is 120 - 130 g of salt per 1 kg of fish. So, prepare a strong brine (brine) at the rate of 350-400 g of salt per 1 liter boiled water. You can add a little sugar to the brine - 1 tsp. 1 liter of brine will be enough. Do not wash freshly caught fish, just wipe it with a clean cloth. If the fish was bought at the market, it would be better to wash it. Using a thick needle, string the prepared fish through the eye sockets onto twine, 5-10 pieces each (depending on size). Dip the bundles of fish in a curing container with brine so that it completely covers the fish. Place the carcasses not very tightly, placing them with their belly up. Put a perforated circle with oppression on top of the fish. After that, take the dishes with the fish to a cold place for maturation. Since juice is released from the fish in the brine during salting, the volume of the brine will increase and, accordingly, its concentration will decrease. Therefore, the condition of the brine must be carefully monitored and, as soon as it becomes cloudy, replace with fresh. When replacing brine, remember that the volume of the new brine must be equal to the volume of the drained. As practice shows, the replacement of the brine should be done on the 3rd and 6th day after the start of the salting. Small fish, salted in brine, are usually salted in 2-3 days, medium-sized fish (weighing up to 1 kg) - in 5-8 days. Remove the salted fish from the curing dishes, rinse in plenty of cold water without removing it from the twine. Do this carefully and for at least 20-30 minutes. After that, let the water drain, and then hang the bundles of fish to dry and wither.

12. How to pickle red fish (salmon, trout, salmon)

For 1 kg of fresh frozen or fresh red fish (salmon, trout, salmon) - 3 tbsp. l. medium salt, 2 tbsp. l. sugar This is a recipe according to which they used to salt red fish (salmon, trout, salmon) in Odessa, and now, thanks to generous residents of Odessa, everywhere and everywhere. For this salting, both fresh and thawed salmon fish are suitable - pink salmon, salmon, trout, salmon, as well as herring and mackerel. Any of them turns out remarkably tasty. Defrost frozen red fish at room temperature without water and heating.

Gut thawed or fresh fish (salmon, trout, salmon), rinse, cut into separate pieces and dry each piece with a paper towel. After that, carefully remove the fins and large bones. If you like, cut the fillet from the bones, you can leave the skin. Prepare the curing mixture by mixing salt and sugar. Then rub the pieces of red fish (salmon, trout, salmon) with this mixture on all sides, put them in an enameled or faience dish, put a flat plate on top and press it down with a small load. Put the dishes with red fish in a cool place (you can on the bottom shelf of the refrigerator). After 1-1.5 days, remove the finished fish (salmon, trout, salmon) from the brine, spread on paper towels and let dry for several hours. After that, salted red fish can be eaten. You can store this fish in the refrigerator for a short time by placing it in a pot or container with a lid. By the way, you can add chopped spices to the curing mixture to your liking or use ready mix for fish dishes. But even without spices, this fish (salmon, trout, salmon) has a divine taste. I’ll tell you a secret, some housewives prefer, before putting pieces of red fish rubbed with salt in a curing dish, wrap them in gauze - each piece separately. In this case, the fish is salted for 1.5-2 days (depending on the size of the pieces).

13. How to pickle red fish (trout, salmon, salmon) with dill

For 1 kg of fresh frozen or fresh fish (salmon, trout, salmon) - 5-6 tbsp. spoons of medium grinding salt, 5-6 tbsp. tablespoons of sugar, 200 g of fresh dill Prepare the red fish as described in the previous recipe. Mix salt and sugar and rub the fish pieces well with this mixture. Dry the washed dill on a towel. Place a third of the sprigs of dill on the bottom of the dishes for salting, put half the pieces of fish (salmon, trout, salmon) on them with the skin down. Cover the fish with the second third of the dill, and put the fish on it again (now with the skin up) and cover it with the remaining dill. Place a flat plate with oppression on the dill, cover the dish with a lid and leave at room temperature. After 8 hours, put the dishes with red fish in the refrigerator. After 2 days, the fish (salmon, trout, salmon) will be ready.

14. How to dry mackerel (Chiroz)

For brine: for 1 liter of water - 25 g of salt This method of drying mackerel is popular in Bulgaria. In the spring, once the mackerel has spawned, shed its eggs, and is leaner, it is mainly used to make chirosi (dried mackerel). Gut the fish intended for drying, removing the insides through the gill covers, and not cutting the abdomen. Rinse the gutted mackerel carcasses and tie 2 pieces together with a thread or thin twine, passing it through the tail. Then dip the fish into the chilled brine. After 8 hours, remove the mackerel from the brine, rinse it in cold water and hang it on poles raised on stands, or hang it in another way. Dry mackerel from 5-6 days to 2 weeks (depending on the external temperature). Tie dried mackerel into bundles, put them in bags and store in a dry and ventilated area. By the way, horse mackerel is also dried.

15. Balyk from carp or other large fish

So you can cook salmon from carp and other large fish: sturgeon, beluga, catfish and similar fish. To prepare balyk, take fresh carp weighing over 5 kg. Peel the fish from scales, cut its abdomen, remove the insides, carefully wipe the abdominal cavity, cut off the head and tail. Cut the resulting half-carcasses into pieces 3-4 cm thick, rinse with water, rub with salt, put the carp in an enamel dish with the skin down and salt dry. Put oppression on top of the carp, cover with a lid and put in a cold place. Keep salted fish for 3 to 5 days. After salting, soak the carp in water to reduce the salt content. When the fish is wet, let the water drain, tie the pieces with twine and hang in a cool, well-ventilated place. To make the pieces smooth and shiny, they must be pressed. To do this, a few days after the start of drying, put them under pressure, and then hang them again. In 1-2 weeks the carp balyk will be ready. By the way, to improve the taste of balyk, before rubbing the pieces with salt, sprinkle them with sugar or mix a little sugar with salt. Sprinkle the layers of fish laid in the dishes with salt without sugar.

16. How to dry smelt

This is how fish is dried in Lithuania. Gut the smelt and wipe with a linen cloth. Prepare a curing mixture from a large amount of salt and pre-crushed spices: black and allspice, bay leaf, juniper berries, cardamom grains. Then thoroughly rub the smelt prepared for drying with a curing mixture and place it in an enamel bowl, sprinkling it with salt and spices. Cover the smelt with a circle with oppression and hold for 1-2 days, then drain the resulting brine, dry the fish, string it on a twine or wire threaded through the eye sockets and hang the smelt to dry under a roof on the sunny side in a well-ventilated place or lay it out in a non-hot oven on straw. By the way, they also dry not only smelt, but also other small fish.

17. How to properly dry fish

18. Fish for drying can be salted in many ways

When salting in a dry way, dried fish is prepared by rubbing salt against the scales, then the carcasses are tightly placed in a wooden box or some other container, each row is sprinkled with a layer of salt, pressed down with oppression and put in a cold place, for example, in a basement or cellar. For 5-7 days, the fish is well salted. In the wet method, first, several fish are strung on a twine with a needle, after which the bundles are placed in a container (barrel or enamelware), poured with brine (2.5 kg of salt per 10 liters of boiled and cooled water), covered with a circle with oppression, taken out in a cold cellar and kept for 2-3 days, depending on the size of the fish and the weather. But most often, before drying, the fish is salted in brine - saturated aqueous solution salt (the method of salting is described in the recipe “Wet salting of fresh fish in brine”). After soaking in brine, the fish is removed from the container and thoroughly washed with clean cold water. Sometimes, to remove excess salt, it has to be soaked. If the meat is very dense, then soak the fish in cold water for 5 to 10 hours, changing the water 2-3 times.

It is not difficult to determine the moment of normalization of the salt content in fish meat: when the fish is sufficiently wet, it begins to float. This is because the specific gravity of the oversalted carcass is greater than fresh water, causing her to sink. The ascent indicates that the salt content in it is already normal. The norm of salt is 5-7% of the weight of the fish. Soaked carcasses, layers or pieces are laid out on paper and allowed to dry. Then the fish is strung on twine, leaving a distance between the carcasses of at least 1 cm. The fish is dried in the open air in moderate warm days, but not in the sun, but in the shade, preferably under a canopy, in a well-ventilated place. But it is best to dry the fish in the spring in cool, dry weather. At this time, the fish will not only dry more evenly, but will also not be attacked by aggressor insects.

Note! Worst Enemies dried fish- flies and wasps that constantly attack carcasses suspended for drying. The wasps eat away the flesh, and the flies nest under the gills and in other secluded corners of the egg-laying, from which many maggot larvae soon appear. Slightly spoiled dried fish can still be saved by immersing it again for several hours in saline. But it is no longer possible to cope with a colony of already hatched gluttonous maggots.

However, such troubles occur only with freshly hung fish, and flies and their offspring are not dangerous to carcasses dried for 2-3 days. In order to somehow protect the freshly hung fish from flies, after soaking it is moistened with vinegar: its smell scares them away for some time. But the best remedy for flies and wasps is traditionally considered a gauze curtain, which closes the frames on both sides, leaving not the slightest gap. However, this tool, frankly, is not very reliable, but with strict control and direct participation on your part, it guarantees the relative safety of dried fish. There is, however, another way to dry fish without risk: do it in early spring and late autumn, when the season of these annoying insects is not yet open or is already closed.

note! Some experts in the field of drying fish prefer to hang the carcasses by threading the twine through the hole near the tail, while others, on the contrary, pull it through the eye sockets. As a result, the fish is suspended either by the tail or by the head. And those and others have weighty arguments to do so, and not otherwise. If you are interested in which of them is right, I will say right away: I don’t know. Therefore, I propose to do so. For the first 2-3 days, we will hang the fish by the tail to dry, that is, head down, so that moisture and the contents of the stomach flow out through the mouth. And in the remaining days, we will hang it to dry by the eye sockets, that is, turn it upside down - so all the fat from the fish will be absorbed into its own meat, and not drain to the ground. In my opinion, it is quite reasonable: is it not for this fat that we value dried fish so much ?! For hanging fish, it is convenient to use large frames knocked together from slats and beams, on which strong twine or wire is pulled and carcasses are hung in rows. Duration of drying of small fish - 2 weeks, large - 4-5 weeks.

Note! Dried fish after drying in the air is still unsuitable for food: it must ripen. This usually takes 3 weeks to 1 month. The readiness of dried fish is easy to determine - it becomes almost transparent. And keep in mind that salt should not gleam on the surface of a properly dried fish, and its meat should not be dry, but rather harsh and elastic.

19. Dried Mackerel Recipe

Wash fresh mackerel in cold water, remove the entrails and gills through the gill openings without cutting the abdomen. Then sharp knife cut the carcasses from the back along the spine, rinse thoroughly and let the water drain. After that, flatten the mackerel and salt its inside with dry salt at the rate of 1 tsp. salt and 2 g sugar per 1 fish. Lay the flattened salted mackerel carcasses in one row with their backs on clean paper folded four times, then transfer to a plywood sheet, plate or dish and place in the refrigerator for salting and ripening. After 2 days, rinse the mackerel with cold water and let it drain. Then again lay the carcasses in one row with their backs on clean paper folded in four and keep another 1-2 days in the refrigerator to dry and ripen. The shelf life of dried mackerel in the refrigerator is 5 days. By the way, to extend the shelf life, peel the dried mackerel from the skin, cut off the heads, remove the spines, if you want, cut into pieces. After that, tightly fill the prepared dry jars with half carcasses or pieces 1.5 cm below the top of the neck. Then fill jars of dried mackerel with olive oil or refined sunflower oil 0.5 cm below the top of the neck of the jar and leave for 1 hour. Then add oil if necessary. Cover jars with dried mackerel with prepared lids, roll up, check the quality of closure and store in a cold place.

FISHING IN SYZRAN===

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Dried carp. Recipe for delicious dishes

Carp is a river fish that is usually fried or boiled in the ear. However, the dried carp recipe has not yet lost its relevance and continues to delight gourmet gourmets with its unique taste. We bring to your attention simple and unpretentious recipes for making dried carp at home.

Classic dried carp recipe

To properly wither carp on classic recipe, it is necessary to prepare in advance the availability of the following necessary ingredients that should be on the table:

fresh carp carcasses - 10 kg
water - 1 liter
salt - 250 g
saltpeter (aspirin) - 2% by weight from salt

Servings: Unlimited;
Preparation time: 3-4 weeks.

First of all, we remove the scales of the fish, its insides, head and tail.

Then we carefully wash each carp carp under running water. The fish can be salted with wet or dry salting, and only after 10 days it is again thoroughly washed and lightly salted with two percent of food nitrate or aspirin. But that's not all.

The fish is suspended in a room with good air permeability (ventilation) and dried for 14-21 days. Dried carp at home
can be stored for a year in a ventilated room and absolutely not deteriorate.

Dried carp according to a special recipe

We bring to your attention special way cooking dried carp at home. So the required ingredients are:

carp - as needed
sea salt- 1 kg
water - as needed
large black pepper - to taste

Number of servings: unlimited;
Preparation time: 32 days.

The carp carp is cleaned of scales and removed internal organs. From getting rid of unwanted mucus on the fish, it is removed with paper napkins. After we prepare the brine (brine).

What is brine? This is a warm saline solution, which is used for rubbing in the dried carp recipe. It is easy and simple to prepare: 40 g of salt is needed for 1 liter of water. As soon as the brine is cooked, we rub the fish on all sides with it and add a little black coarse pepper to it. Then we put the carp in any pan and cover with a lid with a load.

After 2 days, the salting of the dried carp is drained, it is washed and then dried in a secluded place in the shade for a month. The main thing is that the room in which the dried carp is dried is ventilated. If you're drying your fish outdoors, protect it from annoying flies with gauze.

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