How to salt fish for dry drying.

The dry method of salting fish is suitable if you want to salt pike, pike perch, asp and many other types of fish, including large ones. This cooking method is as simple as possible. With a minimum of effort, after a while you will get fish with high nutritional and nutritional value.

Ingredients: allspice, Bay leaf, fish, salt

To make delicious homemade fish salting you will need:

- fish;

- sea salt (can be replaced with regular salt) - 150 gr. for every kilogram of fish;

- laurel leaf;

- black allspice peas.

We wash the fish well, clean it, remove the insides, and wash it again.

Rub salt inside and out, don’t forget to stuff it into the gills; if the carcass is large (more than 2 kg), make a vertical cut on the back on both sides and also tamp the salt into it.

When placing fish in boxes or barrels, it is necessary to do this in layers, belly up, generously sprinkled with salt and spices. Moreover, the closer the top of the barrel, the greater the amount of salt that needs to be used for pouring.

We put it in a cool place.

When salting bream, pike, asp, the approximate salting period is 12 days, carp and pike perch - 15 days. If you leave the fish in a warm place, it will be ready in 5-7 days.

After this time, remove the fish from the salt. At this stage, it is already ready for use.

If you want to make dried fish, rinse it with cold water and hang it to dry in a cool place with good ventilation.

You need to store salted dry fish on the bottom shelf of the refrigerator, after wrapping it in parchment.It is also allowed to be stored in a dry, cool room in a bundle, provided that flies, wasps and other insects do not get to the fish.

Watch also the video: How to properly dry and salt fish at home. A simple recipe for the lazy.