How to salt sea gobies for drying

The Black Sea and Azov goby is not considered a delicacy, but more because of its availability than because of its taste or benefits. This is a sea fish, and it has all the same qualities as its more expensive brothers in the sea.

Ingredients: fish gobies, salt
Time to bookmark: Whole year

Most often, the bull is fried or dried. Dried bulls are sold in whole bunches at the market and along the road for tourists. Of course, you can buy ready-made dried bulls, but it’s better to cook them yourself. This way you will be confident in the purity of the fish, the quality of salting, and drying.

Before drying, the fish must be salted. The fact that it lives in salt water is not enough to impart flavor to the meat. And fish is salted not only for taste. Salt is a preservative that draws excess water from meat and prevents spoilage.

Only freshly caught bulls need to be salted. If they have been lying on the counter or in the refrigerator for a week, such fish will not be of any use. Old fish can go rotten during the salting process, and will ruin even a fresh catch if they are salted in the same container.

Is it necessary to gut steers before salting? If these are small bulls, then not necessarily. Large specimens are gutted, this speeds up salting and drying. Gutted bulls dry faster and more evenly, making them more enjoyable to eat later.

Most often, dry salting is used before felting bulls, and brine is used for smoking.

The washed and gutted bulls are placed in a bucket and sprinkled with salt. Salt is usually poured “by eye”, but if this measurement does not suit you, you can calculate it differently:

for 1 kg of fish – 100 g. salt.

After the bucket is filled, cover the fish with an inverted plate and place a weight on top. Place the bucket of fish in a cool place. The bulls are quickly salted, and they need one day for salting. After salting, the bulls need to be rinsed of salt and left to soak in cool water for 1-2 hours.