How to salt fish for ramming at home - how much and how to salt correctly.

See also: all the intricacies of salting fish.

How to properly salt fish on a ram.

Fish weighing more than 600 grams must first be prepared for the salting process. We cut each carcass lengthwise along the back, remove the entrails through this cut, make vertical cuts along the back, cut the head to the middle of the lip (which is on top). Experts call this procedure stratification.

Next, we thoroughly wash the fish, sprinkle all the cuts with salt and place the “opened” carcasses in layers in the prepared container (backs on top).

Sprinkle each layer with salt.

With this method of salting, you need to use a weight to press the fish down from above.

When the fish is salted, it must be washed well with cold brine and threaded through the gills or eyes onto a wire or rope, hung to dry and dry. Make sure that the fish is well ventilated, the air is warm enough and not humid. If it is not possible to meet all these conditions naturally, then fan heaters are turned on in the rooms.

When salting fish on a ram, it is not necessary to dry it immediately. You can transfer it for storage to a barrel or other container, the size of which depends on the amount of fish. For fatty varieties, you can use oppression.Next, a piece of clean burlap must also be soaked in brine and covered with it on top of the barrel. The ideal place to store such a product is a cold cellar.

See also video recipes: Brovchenko Family. How to salt and dry fish (ram).

Video: TARANKA - CARP, dried, smoked at home.