Dried fish: drying methods at home - how to make dried fish.

Bream, roach, ram, mackerel, barbel, vimba and some other types of fish are suitable for this method of preparation. It should be noted that the fattier the fresh fish, the tastier the finished product will be. Balyk, teshi and side dishes are prepared in approximately the same way. For balyk, for example, it is preferable to use fatty and meaty varieties of fish (salmon, sturgeon and others), after salting and drying, they can be smoked at a low temperature.

The ideal time to prepare dried fish is spring, when the weather is dry and cool.

How to dry fish at home step by step.

1. After fresh live fish has fallen into your hands, it should be placed in a suitable container and put in a cool place for a couple of hours, after mixing with freshly cut grass, preferably nettle.
2. Small fish do not need to be gutted; large fish (more than 30 cm in length) are cut along the belly and the internal contents are removed, while the milt and/or caviar can be left.
3. We prepare the required number of twines (each 0.6-0.7 meters long) and put the fish on them. We pass the needle through the eyes. The backs, as a result, should be located in the same direction. Having strung several fish, we push them through, distributing them evenly along the rope.We tie the ends with a thick knot so that the fish does not jump off.
4. We thoroughly wash the fish, coat it with salt on all sides, not forgetting the inside of the belly. If the weight of the fish approaches 2 kg, we make an additional incision on the back and compact salt into it.
5. We fill a barrel or tub with a salt solution (salt and water are taken 1 to 4) and place the fish there, the bellies should “look” up. Leave for 4-5 days. In the warm season, two days are enough.
6. We take out the bundles of fish, pile them up and let them rest and drain for 4-5 hours, and then rinse them thoroughly with cold water.
7. Now, we hang the fish (belly side out) in the air, preferably in that side of the yard where the sun hits for the maximum amount of time per day, but at the same time the fish itself should hang in the shade, under a canopy. Carcasses should not touch each other. Small fish will be ready in 2 weeks, large fish in 4-6.

And at the end of the recipe - how much and how to store the fish. You can store dried fish under strict conditions - with a humidity of no more than 70%, wrapped in paper or cloth, hung in a cool place or folded in the refrigerator - for up to several months. The fish will be stored even longer in the freezer if you wrap it in a plastic bag.

See also video: Dried fish, roach and silver bream (roach, ram)