Dried ram - a recipe with photos on how to salt ram at home.

Usually, to salt fish, I buy one kilogram of fresh, recently caught fish from the market. Remember that only fresh fish is suitable for salting with further drying.

For salting according to this recipe (dry salting method), try to select medium-sized fish. Each carcass should weigh approximately 200–250 grams. If the fish is larger, it is better to salt it in brine.

And so, we need:

• fresh ram - 1 kilogram;
• two glasses of coarse table salt;
• strong fishing line;
• "Gypsy" needle.

How to pickle ram for drying at home.

To make the dried fish more fatty, we will not clean and gut the ram. We simply remove its gills. Then, push table salt into the subbranchial area with your fingers. Put in as much as will fit.

Then, you need to rub salt on each fish against the scales, as if lightly rubbing the salt into the fish carcass.

Next, we put our ram into a salting container in layers. First, pour a 2–2.5 cm salt “pillow” into a bowl. Then, lay the ram, then again a layer of salt.Be sure to sprinkle the top layer of fish generously with salt.

Cover the container with the fish and place it in the refrigerator to salt for 72 hours.

After three days, it is necessary to thoroughly rinse the salt from the ram under running water.

Then, the fish must be soaked for 12 hours in a spacious container filled with cold water. The water in the fish must be changed every four hours.

Next, remove the fish from the water and blot each fish with a paper towel.

Then, we need to thread the ram onto a strong fishing line using a needle with a large eye. Try not to let the strung carcasses touch each other. I usually separate the fish with clothespins. How I do this can be clearly seen in the photo.

Then we need to hang the ram to dry in a ventilated place. I usually hang it on the balcony or just in the kitchen. The fish should be dried for three to seven days. The drying period depends on the degree of drying of the ram you like - drier or softer.

Prepared dried fish should be stored wrapped in parchment paper in the refrigerator.

Before serving, the dried taranka must be gutted (remove the entrails) and cut into portions. I usually cut it into three or four pieces. It's more convenient to eat this way.

Bon appetit.