How to learn to cook delicious dried fish

Kitchenware: a plastic container with a lid, a basin, hooks or a rope for drying, parchment paper, bags.

Ingredients

Step cooking

Salting fish

1. Rinse well with 4 kg of scrubber in water. We will not gut the fish. When you do not gut the fish, it is more juicy, oily and not over-dried.
   
2. We fill the bottom of the plastic container with salt. At the bottom we put the scavenger fish in one layer. A layer of fish laid out, sprinkled with salt. It is not necessary to pour a lot, then the fish will lie in the brine. We lay out the next layer of fish, pour it with salt. And so each layer: lay out, pour. Sprinkle the top layer of fish generously with salt, more than between the layers.
   
   If you have live fish, then take a container with a lid so that the fish does not jump out and spatter everything around. We close the lid, put in a cool place (refrigerator, basement) for two days. If you will salt the fish in a basin, it is advisable to cover it with something and squeeze it with some kind of press (you can put a 3-liter jar of water on top).
3. Open, the salt has dissolved, the fish is now in brine. We get the fish out of the container.
   
4. We rinse each fish with cold running water. With this method of salting, the fish in appearance remains fresh. Even when it dries, it stays the same.
   

Soaking fish

1. The fish is washed. It remains only to soak it. Pour fish into the basin as cold as possible. Leave to stand for 1 hour. The fish will be salted, but not salted.
   
   If you want the fish to be slightly salted, then leave it in water for 2 hours. Water is not necessary to change. Since the scavenger fish is not large, it is soaked very quickly.
2. Our fish is soaked, now it remains only to hang it so that it is dried.

Drying fish

• You can individually hook each fish on hooks, you can string all fish on one rope by making holes through the eyes or in the tail. Hang in a non-hot, well-ventilated area. Protect fish from insects (e.g. net, gauze).
• After 2 days we check the fish. Outside, it is completely dry, and inside it is soft.
• The larger the fish, the longer it needs to be dried.
• After the fish has dried for two days, it can be eaten.
  

Fish storage

• To save the fish that you will not eat now, you need to wrap it in paper, preferably in parchment.
• Put in the bag, but don’t tie the bag. Send to the freezer. In the freezer, such fish is stored for up to 1 year.
• When you want to eat it, take the fish out of the freezer. After 2-3 hours at room temperature, the fish again becomes as if you just removed it from the rope.
  

Video recipe

In this video you can see how to salt the fish, how it is then washed and soaked, removing excess salt to taste. How to string and dry fish. It is told how to store, so that it remains as fresh as after removal from drying.

Beer lovers will thank you so much for such a fish. Although the fish itself does not need anything that emphasizes its taste. It is perfectly stored, and does not lose its taste, even after lying in the refrigerator. In addition, it does not require cooking before meals.

Other fish recipes