How to quickly salt bleak “like sprat”, or for drying

Experienced fishermen will never throw away the bleak and use it as bait for larger fish. Despite its small size, bleak has good taste. Bleak is prepared “like sprats”, “like sprat”, or dried. Let's look at a recipe for how to pickle bleak. After this, it can be dried or eaten like sprat.

Ingredients: sugar, salt, spices, bleak
Time to bookmark: Whole year

Like any fish, bleak must be washed before cooking. The scales of this fish can be removed even with a simple touch of your hands, so you don’t have to worry too much. To clean bleak scales, use the same method as when peeling new potatoes. Place the bleak in a plastic bag, add a handful of coarse salt, and shake the bag thoroughly, lightly rubbing the fish without pressing it.

After this, rinse the fish, and you will see that the fish will be clean, without a single scale.

Gutting the bleak is not necessary, nor is removing the head. Here the salting differs little from the salting of sprat.

For 1 kg of bleak you will need:

3st. l. salt;
1 tbsp. l. Sahara;
Spices: mustard, cumin, pepper, bay leaf, or other spices you have on hand.

Place the bleak in a pickling container, add spices, sugar and salt. Stir, level, and cover the container with cling film.

Leave the bleak to pickle at room temperature for 4-6 hours, after which, put it in the refrigerator for another day.

When salted, bleak actively releases juice, and further salting occurs in its own juice.There is no need to drain it, this will salt the fish more evenly.

If the bleak is salted for drying, the released juice must be drained every two hours, or it must be placed in advance in a container with holes to drain the liquid.

Watch the video on how to salt bleak at home:

How to quickly salt bleak “like sprat”, or for drying

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