How to quickly dry fish at home. How to dry fish upside down or tail down

Small fish, completely unsuitable for daily dishes, are allowed to dry. It's not difficult, showing ingenuity, it's very simple that fresh meat turns into salty. This delicacy is ideal for light alcoholic drinks. All you need is to rinse the carcass, salt, weight it down (for example, with a kettlebell), and get down to the basics!

How to dry fish at home conditions on the balcony

• The fish head is left, the carcass is cleaned of entrails, and washed from mucus. Scales are not removed so that there is no overdrying. After cooking, the scales will easily lag behind the calf.
• If the meat on the ridge is thick, cuts are made along the bones to dry quickly. The amount of salt is controlled because it can overpower the main taste.
• After salting, a hole is made in the eyes with a needle and thread and a synthetic thread is pulled.
• A match, toothpick or twig is placed between the ribs against decay. The fish is dried on the balcony not in direct sunlight.
• If there are animals in the house, then the rope is raised to the very ceiling. Outdoors, it will take 1 week. Well-dried meat is slightly fatty and without salt residues on the surface.
• Accelerate drying by placing the binder over the gas stove. Then the cooking time is about 3 days. Low-fat species are best suited: crucian carp, perch, roach.

How to dry fish at home in the oven

• The fish is washed and salted. The oven heats up to 180 ° C, foil is laid out on a baking sheet and fish on top. When drying, the doors must be ajar 10-15 cm.
• Wait 2 hours and check for readiness, if there is not enough time, then you need to cover the heads of the fish and leave for another 1-2 hours. The process requires additional drying in the fresh air in the shade for 1-2 days.

How to make dimples on the cheeks - basic nuances

• Difficulties arise with midges, wasps and flies that flock to the fish. Gauze protection is used against such annoying insects. The material is neatly wrapped around the ropes, hiding small holes.
• Protection from flies and midges without the use of gauze: 6 parts vinegar, 4 parts vegetable oil are mixed in a glass jar. A fish is placed there, and the jar is covered with a lid. The oil collects from the top, but this is not a problem because the contents are shaken. The liquid should drain off when drying. A large carcass is processed by hand with a brush or cotton swab inside and out. Pour the solution daily from sprinkler... The version does not work with wasps, they are less susceptible to odors.
• For drying, craftsmen come up with interesting devices. For example, boxes with jumpers, where fish hangs and dries inside. The frame is wooden, the walls are made of gauze or strong construction mesh. The width and height are adjusted according to the size of the fish and the number of rows.

In winter, the drying time is doubled, since the air is more saturated with moisture. The most favorable period is spring or autumn, when the sun is not hot and the meat remains juicier. Life hack: instead of a rope, fish are strung on a wire in 5-6 pieces, the ends are twisted to make a ring. Store dried fish in the refrigerator under parchment paper.

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Dried fish is delicious and useful product... For cooking, fresh fish does not need to be heated; the ambient atmosphere is sufficient.

Meat dried fish dry and firm, it is not for nothing that it is often called dried. It is stored for a long time without requiring special conditions.

This is a great snack to be served with the set table or to take with you on your travels.

Dried fish is called fish, which, after preliminary salting, is dried in natural conditions.

Slow drying on outdoors or in a well-ventilated area, changes the characteristics of the fish and gives it a pungent, piquant taste. This process is also called drying.

Slow dehydration combined with exposure external environment leads to a gradual ripening of meat:

• Protein tissues are saturated with fat and become dense and elastic.
• The pulp looks translucent and takes on a beautiful amber.
• Caviar turns into a particularly tasty grainy delicacy.

In general, the piquant taste and pungent spirit of dried fish is unique and easily recognizable. The silky skin with silvery scales is easy to remove and the salty strips of meat can be eaten.

What kind of fish can you dry at home?

Not every fish gives good result when drying and drying.

It is necessary to take such varieties, the meat of which is able to ripen correctly, acquiring a specific consistency and smell characteristic of a dried product.

Small breeds, which are considered of little value in industrial fishing, have excellent taste in dried form. These are vobla, ram, sabrefish, silver bream and other species related to the so-called chaschikovs. Of the larger ones, we recommend bream, pike perch, catfish.

The best quality is fresh fish salted on the day of fishing. The catch, which was stored in an insufficiently cold place, may already be "smelly". This "bearish" drying is popular among northern peoples, but unaccustomed people may not like this result.

Sometimes frozen and then thawed fish are dried. It is recommended to buy mackerel, herring, flounder, halibut. You can also freeze your own catch for subsequent drying.

The most delicious fish is medium and high fat content... Its quality is highly dependent on the season. Before throwing the eggs, the fat content is higher, therefore, for drying, the catch made is recommended. in early spring or in winter.

Preparing fish for proper drying

The scales are never peeled off, and the smaller fish does not need to be gutted. Fat in the abdomen and viscera gives a more intense flavor.

In herbivorous species, the insides are taken out in the summer, since the contents of the stomach quickly deteriorate and give the abdomen bitterness.

Large specimens are cut completely. They are gutted, leaving the skin and scales intact. The abdomen is left intact to keep the fat inside. To remove the viscera, a longitudinal incision is made along the dorsal fin. Do not rinse the cut carcass and its parts with water.

We dry fish in the summer at home: the stages of preparation

The drying process is based on many years of experience and has a certain sequence of actions, which differ only in details.

1. Salting. Produced in any suitable container. The fish is sprinkled with salt or poured with saline and placed in the cold until it is salted.
2. Rinsing and soaking. Cold fresh water is used, the time depends on the duration of salting.
3. Drying directly. Occurs naturally or with the use of any devices.

Summer salting methods

In addition to salt and utensils suitable for food products, nothing is needed for salting. Any vessel of sufficient volume made of steel, glass or plastic will do. It is important to choose the right grade of salt. Coarse, when dissolved, slowly picks up moisture from the fish, which is required before drying. Fine salt penetrates the meat too quickly and does not dehydrate.

Dry method

When drying large specimens weighing more than a kilogram top scores are achieved by the dry salting method.

1. The fish carcass is freed from the entrails by cutting from the side of the back, and cleaned with a rag.
2. The internal cavities are salted abundantly, but without frills.
3. Carcasses are laid out in dense rows in a basket or box, the bottom of which is covered with a layer of fabric. They are laid according to the rule: head to tail and belly up.
4. Sprinkle with salt again, right on top of the scales. In total, you need to prepare about 1.5 kg of salt per 10 kg of fish.

Closing with a flat lid, the contents are pressed down with oppression - a stone or a jar of water.

Oppression helps to get rid of air bubbles that harbor harmful bacteria. Meat also compresses better under pressure.

Salting in a cool place takes 5 to 10 days. Gradually, juice begins to stand out, which flows through the cracks in the bottom. This is where the name "dry" technology comes from.

From small fish, which is also sometimes dry salted, the insides do not need to be removed. The cloth is spread out on a firm base and the fish are carefully laid on top of it, one by one. Sprinkle them with salt, wrap them with the same rag and press them down with a load. The fabric allows the resulting juice to pass through and allows it to flow out.

Wet way

1. The fish are closely placed in a saucepan or basin, after sprinkling the bottom with salt. They act according to the scheme: back to stomach and head to tail.
2. All layers are alternately sprinkled with salt, including the top one. Salt consumption is planned at the rate of 1 kg per 10 kg of fish.
3. Gourmets prefer a mixture of salt with a spoonful of sugar. It makes the taste of the product more exquisite.
4. The entire mass is pressed through the lid with oppression.

Brine begins to appear shortly after salting. After 1-2 days, it rises above the top layer and can even flow out of the container. While salting continues, the dishes are placed in the cellar. It is necessary to keep the temperature low, otherwise meat may deteriorate, which has not yet reached the salt.

In urban conditions, they use a refrigerator, and on a hike, a depression in the ground, covered with branches.

Smaller fish are salted quickly, 1-2 days are enough for them. Those that are larger will need a week. When the fish is ready, its meat seems to harden, and the back is attracted to the spine. If you pull on its head and tail, you can feel a crunch. If the test result is negative, it is left in the brine for another day. The remaining brine after the process can be poured out or used next time.

Tuzluchny way

Before starting brine salting, the fish is collected on twine using a needle. Ready-made drops are dipped in brine - brine, they must be completely covered with liquid. It is enough for small fish to lie down for 2-3 days. In the belly of large specimens, a salt solution is additionally pumped with a syringe.

To prepare a solution, 350 g of salt are diluted in a liter of water. You can add the brine left over from the previous salting or even from the purchased spicy salted herring.

It is believed that a raw egg does not sink in a properly prepared brine solution.

The speed of salting depends on the weight of the fish, its thickness, and the permeability of the skin. At room temperature 20 ° С approximate salting time:

• with a weight of 2-3 kg one week;
• with a weight of less than 500 grams, 2-3 days;
• very small fish like tulka will be enough for one hour.

Readiness is determined in the same way as for the wet method. If the longitudinal stretching of the fish is silent, it means that the salt has not yet reached the vertebrae, so they do not creak. The meat of a well-salted fish does not resist pressing with a finger; if you press on the back, a hole remains.

The fish taken out of the brine is left to lie down, for large specimens it takes several hours. The salt inside will disperse evenly, and the result will be better.

Soaking in fresh water

Soaking is done after salting in order to desalinate the outer layers of the meat. Dried skin will not damp during storage. Therefore, this step should not be skipped, even if no excess salt is observed. Estimated time calculation: an hour of soaking for every day of salting.

The countdown of the soaking time begins already when the fish is washed from mucus and salt residues. You can wash it by hand or with a sponge, but gently.

The scales should not fly off; they protect the inner tissues.

The fish is placed in a large container with cold water, where after a while it floats to the surface. This means that the desired state has been achieved, and after drying it will be lightly salted and transparent amber.

Very long soaking of large, oily fish can spoil it. The outer layers are soaked from prolonged exposure to water. It is advised to take out the fish for the same period of time every few hours and then put it back.

Drying rules in different conditions

Experience shows that it is most convenient to dry the fish by stringing it onto a wire or cord. Low-fat varieties can be suspended by passing twine through the tail. On the contrary, bream or pike perch should be positioned upside down by pulling the needle and string through the eye opening. Then the tasty fat will not leak out of the abdomen. The fish is also dried on wire hooks or impaled on nails or thin rods.

Outdoors

Fish dried in good weather under open air, it turns out to be the most delicious. A cool spring day with a temperature of 18-20 ° C can be considered ideal. Bottoms are hung in the open air on horizontal slats, in open boxes, etc.

It is desirable that the fish hang with their belly outward and do not move close to each other. Small varieties like tulka are dried on a horizontally stretched net.

In the hot sun, the fish can "cook" or start to deteriorate before it dries up. Also valuable fat will flow out of it. Therefore, it is better to hang the drop in the shade or under a canopy. In case of short-term rain, they can be hidden under an awning. If it becomes very cold and damp, it is better to move the catch indoors.

In a cool cellar

The cellar is often used as a cool place during salting. But small fish can be hung there after they have been removed from the brine. True, then you will have to dry it in a warmer place.

Large fish dry slowly and under normal conditions may turn rancid before they are completely dry. Due to the low temperature in the cellar, the drying process there can take 2-3 weeks. The product obtained in this way is distinguished by its high taste.

On the balcony and loggia

Ventilated balconies can be adapted for drying if necessary, especially in rainy and cold weather. First, the fish is suspended so that the juice flowing out of it does not stain the floor, for example, above the basin. After that, it is hung along the walls of the loggia or the lower legs are stretched across.

It is better when the fish is dried in a draft, so the windows are slightly opened even in cold weather. If the temperature on the balcony is much higher when the windows are closed, then they do not need to be opened.

In the attic

A well-ventilated attic is an almost ideal place for drying. It heats up through the roof but stays cool thanks to the drafts. Bunches of fish are protected there both from direct rays of the sun and from rain. Also in the attic there is usually a lot of space under the roof for hanging ropes. You just need to raise them high enough so that the cats do not get it.

In the room

Many people do not like to dry fish in the room because of the inevitable smell, but sometimes there is simply no other way out. It may not be as fragrant as dried in the summer in the garden, but lovers are satisfied with its taste. Heating devices help drying out quite well.

To speed up the process, you can put a fan on the battery. Also, a small amount of fish can be attached over a gas stove.

In the oven

The fish is evenly distributed in parallel rows on the wire shelf. You can lay down the foil. The temperature regulator is set to no more than 80 ° C, otherwise the fish will simply be baked. The oven door for ventilation is left ajar 5-7 cm. After two hours, cover the heads with foil and leave the oven on for another 4-6 hours. The dried fish is hung up and dried to the final result for another one or two days.

In an electric dryer

Any electric dryer with a convective principle of operation, in which the heating is turned off, is suitable. The fish is kept in a dryer at temperatures up to 30 ° C. Otherwise, it is steamed and the meat begins to lag behind the bones.

The blowing of air from the fan provides drying, which lasts about two days. It will not be possible to escape the smell in the room, but the result will be quite acceptable dried fish.

How long does it take to dry and how to determine readiness?

The temperature and humidity of the air, as well as the size of the fish, affect how long it takes to dry the fish. The smallest fish have a chance to sink in a couple of days, but more often it takes about one or two weeks. A large one can dry for more than a month.

The fish does not need to be overdried; it is better not to overdry it just a little. The easiest way to determine readiness is to taste.

If the meat is still not dry enough, leave it hanging for another day.

• Correctly and completely dried meat is translucent, it is dense and elastic, with a greasy sheen.
• There are no salt crystals on the scales, the skin is strong and easy to remove.
• Freshly dried fish has a specific pungent aroma that stimulates the appetite.

Dried fish can be eaten immediately after drying, but for full maturation, it must lie in the cold for 3-4 weeks, wrapped in a rag or parchment. After lying down, it will acquire its final full-fledged taste and aroma.

How to get rid of flies

The smell of dried fish quickly collects insects. Flies and wasps not only crawl on the skin with scales and feed on meat. Worst of all, the flies lay their eggs in the still not dried fish, and instead of dried eggs, maggots may appear in its stomach.

In the spring, while the flies are not yet visible (or in the fall, when they are no longer there), you can safely dry the fish. The rest of the time it is recommended to hang it up in the evening, then by morning it dries up and the flies do not precipitate it so much. In an attempt to escape from flies, the drying places are covered with a net, the scales are smeared with oil, a weak solution of vinegar. Sometimes fish is hung outside, which has already been dried in a closed room.

How to dry fish in winter?

In winter, it is not possible to achieve the same quality as drying in summer. Correct maturation occurs on fresh air at low humidity. In winter, it is too warm at home, the process is faster, and the meat does not have time to acquire transparency and amber shine.

Balconies, attics, kitchens and even living rooms are used for drying. The main problem with winter drying is the smell. He is omnipresent and sneaks everywhere. But there is no need to be afraid of an invasion of flies.

When drying in winter, it is better to use the dry method. The fish is salted, washed and hung up to drain in the bathroom, and then the bundles are placed in a convenient place.

You can, for example, hang it near a radiator or stove. But under the ceiling in the kitchen, the fish will also dry up in five days. A large number of in this way it will not work to dry, since there is simply nowhere to hang these fragrant garlands at home.

Is it possible to dry fish in frost?

For drying fish, a temperature above freezing is desirable. Severe frost destroys tissue.

But the process of freezing moisture also occurs at sub-zero temperatures.

The winter catch can be hung on the balcony or under a canopy. Although slowly, it will dry out, after which it will be necessary to dry the fish in the apartment. High quality Thus, it is unlikely that it will be possible to obtain a product, but for amateurs it turns out to be a completely acceptable delicacy.

When handling and storing the catch, experienced fishermen take into account the details to make the process easier and more efficient:

• When salting, large specimens are placed on the bottom of the dish, and small ones on top.
• Carcasses of the same size are strung on one cord. Then she will be ready at the same time.
• To dry the house faster, the abdomens are opened by inserting toothpicks.
• In winter, they make a frame box for hanging. Together with the frame, the fish can be moved from place to place.
• Balyk can be prepared from large fat specimens by drying.
• If the fish becomes damp due to improper storage and acquires a musty aftertaste, it can be washed in a weak salt solution and dried again.

Drying fish is a simple and effective process. Over time, experience is gained that allows you to make the most of the available conditions and opportunities. It is necessary to carefully monitor how the properties of the fish change during drying. Then you get a delicious and aromatic delicacy that can be served both to festive table, and use at a warm friendly meeting.

In this video, an avid fisherman shares tips on how to properly dry fish.

Dry fish, ways.

Dedicated to all lovers of dried fish. This article will focus on correct technique and fish drying technologies.

What fish can be dried: list, names, photos

Drying and drying fish are ways to prepare it for later storage. The difference is as follows:

• drying is a preparation process in which fish can be salted or unsalted. The resulting unsalted product is a kind of semi-finished product that requires subsequent preparation. Salty dried fish can be consumed immediately.
• drying - drying of raw materials, which must have been salted beforehand. The meat seems to mature in the process. After drying, the product becomes usable without additional processing.

Usually, when we talk about dried fish, we mean exactly dried fish, which is considered an ideal snack for beer. Many types of fish are suitable for cooking dried (dried) fish. The main thing is that it is medium in size (no more than 1 kg) and not very fatty, since the thicker the carcass, the large quantity salt is required, and the longer the drying process will take.

You can use both river and sea fish. The most suitable for these purposes are the following river species:

• rudd
• ram
• roach
• vobla
• sabrefish
• vomer
• perch
• zander
• breeder
• gudgeon
• crucian carp
• blue bream
• carp

Please note that only fresh river fish is suitable for drying, which is no more than a day after the catch. Otherwise, the food may spoil before it is cooked.

Among the diversity sea ​​fish for drying it is preferable to use:

• mackerel
• capelin
• goby
• smelt
• tulka
• herring
• sprat
• samsu
• sea ​​bass
• drum
• scapa
• horse mackerel
• sea ​​ruff

Before using frozen sea fish, it must first be thawed at room temperature.

How to salt and dry fresh fish: preparation for drying, salting recipe

Before drying (drying) fish, it must be properly prepared.

This process includes several stages:

• treatment
• salting
• soaking

Treatment is as follows:

• Select carcasses up to 1 kg. If you have a lot of fish, it is advisable to sort it by size, as you need different time for its preparation
• Gut the carcasses. On a large fish, it is better to make an incision on the back, in the thickest part of it, and in a small fish, on the abdomen. Some fishermen prefer not to peel the fish, believing that the offal gives it meatiness and fat content. The taste of such a product will be slightly bitter. But on the other hand, in the specimens of the spring catch, there is caviar, which is very desirable in dried fish. However, the one that feeds on vegetation still needs to be cleaned, otherwise the algae inside the carcass will begin to decompose and rot
• If you decide to dry large fish gutted, use a syringe through the mouth opening to pour a strong salt solution into its abdomen
• Cut large specimens along the back to dry quickly.

Salting:

• Before drying the fish, it must be well salted. The purpose of this process is to remove excess moisture from raw materials.
• In this case, oppression is necessarily used (150 g per 1 kg of fish), which is needed in order to prevent the appearance of cavities in the raw material where putrefactive bacteria can develop
• Also, salted raw materials must be kept in the cold so that the parts of the fish that have not yet been salted do not spoil.

Exists different ways salting. The following are considered the most suitable for home conditions:

dry(suitable for large fish):

• gut the carcasses, then rub generously with salt on all sides, pour also into the gills
• prepare a basket or drawer with holes
• cover the bottom with a thick fabric (burlap or canvas)
• stack the fish in layers, be sure to belly up
• Sprinkle the layers generously with salt (for 10 kg of fish, about 1.5 kg of salt)
• put in a cold place for 5 - 7 days
• the resulting liquid will drain through the holes (take this fact into account when installing the box)

• pour on the bottom of a vessel coarse salt(this salt is absorbed more slowly, but draws moisture out of the fish faster)
• gutted fish rub with salt inside
• fold in layers ("jack" and in such a way that the back of one covers the belly of the other), generously sprinkling each with salt. At the same time, place larger fish on the bottom, and small ones on top.
• the salt should cover the carcasses evenly, but not lay on it in a heap (on average, 20% of the weight of the fish). Each subsequent row of salt should be increased by 15%. And the latter should cover the fish by 0.5 cm
• place a plate or an inverted lid with a load on top. At the same time, carcasses should not fit snugly against the walls of the dishes to maintain the possibility of air flow.
• place in the cold for 3-7 days depending on the size of the fish

tuzuchny(in saline solution) - suitable for small fish (up to 0.5 kg):

• make brine - dissolve so much salt in water that the egg dropped into the container floats to the surface
• dip fresh fish there. In this case, the brine should cover it completely (approximate volume - 1 liter per 3 kg of raw materials). The fish can be immediately strung on ropes and salted right in the bundles
• cover with a net and put oppression on top
• keep so 3 days in a cool place

While salting, you can add a little sugar to taste, Bay leaf, pepper and other spices. The fish is fragrant with horseradish leaves. You can check if the fish is salted like this:

• press your finger on the back. If a hole has formed, then it is ready
• holding the head and tail, stretch the carcass. Salted fish will crunch vertebrae

Soaking:

In order for excess salt to leave the salted fish, it must be soaked in fresh water... In addition, this process will saturate the carcasses with liquid to preserve the flavor and desalinate surface layer so that in finished form they did not dampen. Do it like this:

• remove the fish from the brine and let it rest for about an hour so that the salt is evenly distributed throughout the meat
• rinse in fresh running water and thoroughly remove mucus
• fill with cold water and leave so, periodically changing the water (on average, the number of hours is equal to the number of days of salting). It is believed that when the carcasses begin to float, they are ready for drying.
• wipe dry and place on a paper towel so that the glass will have excess moisture

Now the salted and soaked fish can be hung out to dry.

How and where to properly dry river and sea fish at home in summer, spring and winter, and how much to dry?

There are two types of drying process for salted river or sea fish:

• artificial - in special installations in which the required temperature is maintained (60-90 degrees)
• natural - under the influence of air outdoors or in well-ventilated rooms

At home use natural method... In order for the final product to delight you with excellent taste, you need to dry the fish correctly, taking into account some of the subtleties:

• pierce prepared fish (salted and soaked) and string on strong fishing line or twine. You can attach the carcasses to a paper clip by hooking a fish lip with it and hanging it on a rope. On large specimens, for even drying, you can make spacers from toothpicks in the abdomen, and dry small fish on a mesh stretched over slats or a frame
• knead the bundles in a ventilated dry place. Do not expose them to the sun, as while the fish is wet, it can simply "cook" in the heat. In addition, fatty carcasses may run out of fat.
• in spring and summer, it can be dried in the shade or under a canopy, and in winter - on a glazed balcony, kitchen, attic
• the optimum temperature for drying fish is considered to be from 18 to 20 degrees
• note that the fish should hang without touching each other
• do not place your catch near strong-smelling objects (painted walls, etc.), as the fish will very quickly absorb unpleasant odors
• in hot weather it is impossible to dry the product, as it can turn rancid
• during storage, the finished fish loses more and more moisture and becomes drier

The period for drying fish until cooked depends on its size and conditions:

• in the spring - summer period, in the air, with a slight breeze and the absence of wet weather, it will take about 5-8 days, and for very shallow weather - 2 days
• in winter at frosty temperatures outside - about one and a half months (moisture from the fish will gradually freeze out), and in a heated apartment - 7-15 days

Where, how and how much to dry dried fish?

Some people like very dry salted fish, while others prefer soft, as if under-dried, dried. Drying, in fact, is an incomplete drying process of the product.

The main conditions for drying:

• relatively low temperature
• quite a long period

The best time for drying fish is considered to be autumn and spring (before spawning) for two reasons:

• fish during this period is especially fatty and tasty
• there is no heat in which carcasses can deteriorate during prolonged drying

Features of the process:

• it is best to dry the fish outdoors under a canopy, away from sunlight
• depending on the size of the specimens and weather conditions the product is ready in 7-15 days
• large specimens take a long time to dry and may deteriorate before they dry out. Therefore, they need to be dried when low temperatures(better in the cellar). The process takes up to 3 weeks
• v winter period the process should take place in a room that needs to be often ventilated, arranging drafts so that the fish is weathered. In addition, it is necessary to periodically spray the room and carcasses with cold water, since during heating the air in the apartment is dry, and the fish will not dry out at low humidity, but dry.
• it should be borne in mind that drying in a warm room is faster, and the fish does not have time to acquire an amber color and transparency, which is so appreciated
• well-dried fish has no smell raw meat while the back remains a little soft
• you need to store the finished delicacy by wrapping it in paper or canvas
• dried fish can be consumed immediately, but amateurs claim that for better taste she needs to "mature" for at least two weeks in the cold and wrapped in parchment

How to dry fish in summer so that flies don't land?

When drying fish in summer, there is a high probability of spoilage of the product by larvae of flies. The aroma that the fermenting fish gives off is very attractive to insects. To prevent this from happening, follow the advice of experienced anglers.

Before hanging the fish carcasses to dry, lightly grease them (optional):

• vinegar solution (3%)
• sunflower oil
• a weak solution of potassium permanganate
• mixture vegetable oil with vinegar in a ratio of 1: 3

Also, dry your catch in this way:

• hang the fish out to dry in the late evening - then there are no flies. During the night, the carcasses will dry out, and their gills will be covered with a dry crust. Insects will no longer be scary
• cover the drying fish with gauze so that there is free space between them (use small spacers for this)
• keep in mind that the longer the fish dries, the less attractive it becomes to flies. Therefore, it is very important to secure the product in the early days.

Many fishermen use special boxes for drying, which are very easy to do on their own:

• make a box out of slats
• cover it with gauze or mesh
• make one side of the box with a lid so that you can get the finished fish as needed

How to dry fish properly: head down or up?

Often a dispute arises between fishermen as to how to string the fish onto a rope: through the tail or through the head? In fact, both methods are correct, and the choice of drying depends on your preferences:

• head down- the fish will dry more evenly and faster, as moisture will drain through the mouth. The final product will turn out to be less fatty, and such a fish will be stored longer. In the fall, it is recommended to hang out in this way, because in this period the fish is very oily and can take a long time to dry.
• head up- the fat remains inside the carcass and permeates the meat. It will take a little longer for such a product to dry, but it will turn out to be more aromatic. So it is recommended to dry lean fish... However, if it is not gutted, then the bile in the offal can adversely affect the taste of the finished product, and it will taste bitter.

Can fish be dried without scales?

Usually, when drying fish, scales are not removed for the following reasons:

• it protects the inner tissues of the carcass from deformation and contamination
• when salting, this will save the meat from strong corrosion by salt
• lack of scales will lead to excessive drying of the product

In some cases, fish scales are peeled off. As a rule, they do this with large copies or for the purpose of more convenient use of the finished product. However, experts say that such fish is less tasty, as it turns out to be too dry and unflavored.

How and how much to dry fish in the apartment, on the balcony in the garage?

Quite often city dwellers have to dry their catch indoors, especially in winter. At the same time, there are often cases when the fish turns out to be tasteless or even deteriorates. To prevent this from happening, and your work was not in vain, consider the following features of drying in closed rooms:

• before salting the fish, it is better to get rid of the entrails. In an apartment, gutted fish is guaranteed to be salted and not spoiled
• after salting and soaking, hang the carcasses over the bathtub to glass the liquid
• start the drying process in the evening: hang the fish and open the window at night. So it will be less bad smell in the apartment
• the balcony on which you dry the fish must be well-ventilated. If it is glazed, then open the windows more often. Be sure to provide insect protection during summer. No matter what floor you live on, the scent of the fish is sure to attract flies.
• in winter you can hang fish in the kitchen above the stove, but not very low (at least 80 cm). So it will dry out after 3-7 days.

• for drying in closed rooms, a fan can be used to circulate the air
• some dry the fish behind the refrigerator by hanging it on the radiator
• keep in mind that moisture and fat will drain from the raw material during the drying process. Therefore, substitute some container or cover the floor.
• be prepared for a specific fishy smell in the room during the first few days of drying
• it is impossible to say exactly how much fish will be dried indoors. This process can take from 3 days to two weeks. Check the readiness of the product by tasting it periodically

How and how much to dry fish in the oven?

Using the oven is a simple way to speed up the drying process of salted fish in an apartment.

To dry properly in the oven in this way:

• gut the fish
• salt and soak the carcasses in the usual way
• turn the oven on convection mode
• set a low temperature (about 40 degrees)
• spread the fish on a baking sheet, after covering it with parchment or foil
• place the baking sheet in the oven, leaving the door ajar about 7 cm
• after a couple of hours, cover the heads of the fish with foil so that they do not burn
• leave to dry for another 3-4 hours depending on the size of your fish
• take them out and string them on a wire or rope
• dry in a well-ventilated room or outdoors (it will take about a day)

You can get a great beer snack by drying too small fish in the oven. This is done simply:

• prepare 500 g of very small fish (smelt, sprat, samsa)
• remove the scales if necessary, the carcasses do not need to be gutted
• rinse well
• dry thoroughly with paper towels
• mix 1 tsp. salt, 0.5 tsp. sugar and 0.5 tsp. lemon juice
• evenly distribute the spices over the fish, rubbing them thoroughly
• cover with a plate and refrigerate to marinate overnight
• grease a baking sheet with vegetable oil
• put the fish in one row so that it fits snugly against each other
• preheat the oven to 200 degrees
• place the baking sheet there for 15 minutes
• after this time, gently turn the fish over to the other side
• bake for another 15 minutes
• cool down

How and how much to dry fish in an electric dryer?

Many people use an electric dryer to speed up the process of drying and drying fish. Such a device is convenient in that the increased temperature and forced ventilation accelerate the dehydration of the product.

Peculiarities this method:

• the fish does not need to be marinated for a long time, 7 hours is enough
• at 50 degrees the fish is dried for about 5-7 hours. At a higher temperature, the carcass can simply be steamed and the meat will separate from the bones. Some people advise not to turn on the heating awning at all, but to put the device in the blowing mode. So the fish will dry longer - about a day.

• to speed up the process, you can dry the fish not entirely, but by cutting it into layers
• very tasty dried fish, pieces of which were marinated in 0.5 cups marinade lemon juice, 5 tsp. salt, 2 tbsp. chopped parsley and 1 chopped onion

How and how much to dry fish on a battery?

V cold period When the heating season begins, it is convenient to dry salted fish using hot batteries. Usually, the readiness of the product with this method occurs after 4 to 8 days. There are several options for such drying:

• under the battery - spread the carcasses on the floor on a double layer of paper or cardboard. When one side of the fish is dry, flip it over to the other.
• on the battery - cover the radiator with a rag so as not to get dirty. Hang a bunch of fish on it like a Christmas tree garland. In a couple of days turn the other side
• near the battery - hang the prepared fish on the clothes dryer and place it next to the battery

At this way care must be taken that the fish does not dry out. Otherwise, the meat will separate from the bone, and it will not turn out very tasty. If the batteries in your apartment are very hot, place the fish two feet away.

How and how much to dry fish in the microwave?

Microwave fish is difficult to dry. This is due to the fact that for this process, not so much temperature is important as air circulation. And to achieve this in the microwave is almost impossible. In addition, the door of this kitchen appliance must not be opened during operation, as is the case with an oven. And there will be no additional air flow.

Therefore, only a microwave oven with convection can be suitable for drying fish. The temperature should be set low (no more than 40 degrees), and the fish should be laid out in one row. Drying times will depend on the size of the fish and your oven.

In this case, there will always be a high probability that your fish will simply bake and not dry out.

How to dry perch, crucian carp, sabrefish, kutum, roach, bream: tips and recipes

Each fisherman has his own method of salting and drying the catch. In this case, it is assumed that different types fish require their own subtleties of drying. Here are some tips for drying fish from experienced anglers.

Perch- one of the most common fish in our waters. Not everyone likes it, since it has not very fatty, even dryish, meat. However, properly dried perch has a pleasant specific aroma and excellent nutritional properties.

How to dry perch properly:

• carry out the process in spring or autumn, since in the summer heat the scales of this fish turn into a dense crust, and the meat inside begins to deteriorate
• before salting, large specimens are cleaned of offal, small ones are not cleaned
• fold the carcasses in rows, rubbing liberally and sprinkling them with salt and sugar (500 g of salt and 5 tablespoons of sugar for 2 kg of fish)
• keep in the cold under oppression for 3-4 days
• soak in fresh water for about a day
• dry for about a week

Carp- a popular fish that is very tasty when dried. It must be gutted before drying, otherwise it will be bitter. For salting, take 1 kg of salt and 1 tbsp. sugar for 7-10 kg of raw materials. Dried, as a rule, about 6-7 days, head down, placing spacers in the gills.

Chekhon Is a valuable commercial fish that has an elongated shape and resembles a saber. When dried, it tastes great, although not everyone likes its bony texture.

Features of preparation and drying:

• you need to clean the fish from the entrails very carefully, without damaging the film inside the abdomen, because it prevents the fat from flowing out of the meat
• for salting, take about 100 g of salt per 1 medium carcass
• some fishermen do not soak the fish after salting in water, but only wipe it or put it under pressure to remove the moisture
• dry for about 10-14 days, with the first two days - head down, so that the liquid is faster than glass, and then change position

Kutum- a rare Caspian fish, very tasty and valuable. Her meat is tender, without small bones. But it is very difficult to salt and dry it properly because of its high fat content and meatiness. Therefore, when salting, do not spare salt and dry at a low temperature.

Vobla- a kind of roach, belongs to the carp family. It is very often used for salting and drying. It is usually salted for about 3 days, then soaked for about 6 hours. So the fish turns out to be lightly salted and tender. Dry it from 13 to 30 days.

Bream- probably the most popular fish snack for beer in our area. We offer several ways to dry it.

Method 1 - Volga-Akhtubinskiy (suitable for drying on the spot)

• gut the fish
• spread the carcass along the ridge
• roll in salt on both sides
• hang in the sun and wind

At the same time, the bream dries very quickly, but does not possess a special taste and aroma.

• gut the carcass, be sure to remove the black strip along the ridge
• rinse the inside thoroughly
• take 250 g of salt per 1 kg of raw material
• salt the carcass well
• put in an enamel bowl, the bottom of which also fill with salt
• set the load on top
• rinse the fish after 2 days
• hang to dry at about 15 degrees for 7-14 days

• gut the carcasses
• do saline solution(for 2 liters of water 2 glasses of salt)
• put bream in it
• press down with a load from above
• salt so in the cold for at least 2 days
• rinse well in running cool water
• dry in the shade for 2 weeks

Carp- very tasty when dried. However, not everyone knows how to dry it properly:

• remove scales and gut
• cut off the tail with the head
• Salt dry or wet for 10 days
• drain
• mix salt with nitrate (0.5 - 1% by volume of salt)
• rub the fish well
• dry in a ventilated room for at least 2 weeks

Not everyone knows that dried salted fish can be used not only as a beer snack. Try to diversify your menu:

• grind dried carcasses into flour and add the resulting powder to soups, salad dressings, fish cakes
• cook fish soup on the basis of such fish (salt the dish should be done with caution)
• make a paste for sandwiches: mix chopped fish with sour cream, mayonnaise, herbs and a chive
• make a casserole: soak the fish in water for about a day and cut into slices, place on thinly sliced ​​potatoes, fill with a mixture of milk and eggs, bake in the oven

Video: How to salt and dry fish properly?

To dry fish at home, you need to properly prepare it, salt and dry it naturally or with the help of additional equipment. The flavor characteristics of the finished product will depend on the size of the carcass, as well as the fat content and structure of the fillets.

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Drying or curing

Distinctive features of drying and curing are presented in the table:

What kind of fish can you dry?

Small or medium-sized river fish are suitable for drying or drying, namely:

• rudd;
• ram;
• roach;
• vobla;
• sabrefish;
• perch;
• zander;
• carp;
• bastard;
• Pike;
• gudgeon;
• crucian carp;
• carp.

For drying, you should use exclusively fresh fish caught no more than a day ago. Otherwise, the product may become rancid before it is cooked.

Fish preparation

Before you can dry the fish at home, it must be carefully prepared in this way:

1. Rinse carcasses, remove mucus.
2. Do not peel off scales, do not gut small fish. In herbivorous species, remove the insides in hot weather - if this is not done, the fish will begin to taste bitter and quickly deteriorate.
3. Cut large representatives completely - gut them without peeling off the skin and scales. To do this, cut the carcass along the dorsal fin. Leave the belly intact to keep the fat inside. Do not rinse cut fish and their parts with water.

The main stages of preparation

The cooking process includes:

1. Treatment.
2. Salting.
3. Soaking.

Salting

There are three main ways to salt fish:

• dry;
• wet;
• tuzluchny.

Dry salting

The dry method is most often used when salting trophies weighing more than one kilogram, namely:

• pike;
• carp;
• bream and other large fish.

For dry salting, you need to do this:

1. Cut the carcasses along the ridge, remove the insides, flatten.
2. Salt from the inside.
3. Place the fish belly up in a wooden box.
4. Sprinkle the scales with salt.
5. Cover with foil and press down with a load.
6. Leave the box in a cool place for three to seven days.

In this way, you can also salt a small fish without gutting it.

Wet salting

The wet method is used for carcasses weighing up to one kilogram. For salting, you need large enamel pots or plastic barrels.

This process includes steps:

1. Remove dirt from the fish using a dry method.
2. Remove entrails.
3. Cover the bottom of the container with a layer of salt for at least a few centimeters.
4. Lay the carcasses so that the back of one overlaps the belly of the other, sprinkle with salt.
5. Place the next layer of fish perpendicular to the previous one.
6. Finish styling, generously sprinkle the top layer with salt.
7. Cover with a lid of a smaller diameter and press down with a load.
8. After some time, after the release of the juice, which will cover the fish, remove the container to a cold place.
9. The cooking time depends on the size of the carcasses and is up to three days.

Salting in brine

This method of salting is best for small fish weighing up to half a kilogram.

For this method you need:

1. Prepare brine - add salt to the water and stir thoroughly. Determine the concentration of the solution by dropping an egg into it, it should float. Approximate ratio: three liters of water per kilogram of salt.
2. Place the fish in the solution so that it covers it completely (approximate volume - 1 liter per 3 kilograms of raw material). It is more convenient to pre-string the carcasses on a rope and immerse them in brine with them.
3. Cover with gauze and press down with a load.
4. Keep in a cool place for three days.

With his video recipe for salting large river fish shared by Vladimir Plisov.

Soaking

Before drying, the fish is subjected to soaking in order to remove excess salt from the carcasses, and to desalinate the surface. This is necessary so that the finished product is not raw and tasty.

To do this, you should:

1. Remove the fish from the brine and let it rest so that the salt is evenly distributed throughout the whole carcass.
2. Rinse the fish thoroughly in running fresh water and remove mucus from it.
3. Put the carcasses in a container and fill them with cold water, changing it periodically. (The soak time is equal to the salting time; readiness can be determined by floating carcasses).
4. Wipe the fish dry and put it on paper to drain excess liquid.

Drying

The final step is to hang the carcass for further drying.

This can be done in two ways:

1. The fish is suspended by the tail - for this, in the area of ​​the rear fin, you need to make a hole through which the wire is threaded. Then the ligaments are suspended in a ventilated place. In this position, excess moisture and stomach contents will drain out through the mouth opening, therefore, the finished product will not have a bitter taste.
2. The fish is suspended by the head - for this, a wire or rope is threaded through the eye holes. Fat and bile will remain inside and saturate the meat, it will become softer and have a slight bitterness.

General rules for drying fish:

• hang carcasses on a stainless steel wire or thin weave rope;
• workpieces should not be in contact with each other;
• the bundles are hung in a small draft in the shade;
• for better drying, you can hang the carcasses in direct sunlight for 3-5 hours;
• if the weather is humid and not warm enough, large fish you need to cut the belly, open it and insert "spacer sticks" there;
• the time of complete drying in good wet weather is from three to five days.

In the apartment In the oven In an electric dryer Outdoors

Outdoors

Features of outdoor fish drying:

• the procedure is carried out in sunny weather at a temperature of 18-20 ° C;
• bundles are placed on horizontal grids, slats, hung in open boxes or under a canopy;
• in rainy weather, they are hidden under an awning or indoors.

On the balcony

Ventilated balconies are ideal for drying your catch, especially in cloudy and cold weather.

We dry the fish on the balcony like this:

1. We cover the floor in the room.
2. We put the basin under the hanging seafood so that the leaking fat does not stain the room.
3. We open the windows slightly to ensure air circulation.

In the room

Withering fish in the house is not the best way due to the specific smell. In the apartment, bundles can be hung next to the heating device (in the winter season) by placing a fan next to them, or by placing carcasses over a gas stove.

In the cellar

The cellar is suitable for drying small fish, but most likely it will have to be brought to the desired condition in a warmer place. Large seafood dries more slowly and turns rancid before it dries well.

In the cellar, due to the low temperature, drying can take up to two to three weeks.

In the attic

Benefits of drying in the attic:

• the roof gets very hot, drafts will speed up drying;
• neither sun nor rain will fall on the carcasses;
• there is always enough space under the roof.

The main rule is to hang the ligaments higher.

In the oven

Drying in the oven goes like this:

1. Place the salted fish in rows on the wire rack. Place a baking sheet or aluminum foil down.
2. Set the temperature to about 80 ° C (no higher), so that you do not get just a baked fish. Open the oven door 5-7 cm.
3. The fish should be dried for two hours, then cover the heads with heat-resistant foil and leave for another 4-6 hours.
4. Hang up and dry for a few more days.

In an electric dryer

For drying, any convection electric dryer with a heating shutdown function is suitable. A built-in fan will circulate the air.

The temperature should be about 30 ° C, otherwise the fish will steam and begin to fall apart. Depending on the size, the process will take from 2 to 4 days.

How to determine readiness?

It is best to determine the readiness of the fish by taste or by other criteria:

• the fish shines through in the light;
• has a dense and elastic texture;
• has a greasy sheen;
• there is no salt on the surface of the carcass;
• skin or scales are strong, can be removed without difficulty;
• has a rich, pungent, spicy aroma.

Dried fish is suitable for consumption immediately after drying. For final ripening, it should be left in a cool place for 3-4 weeks, wrapped in parchment paper or newspaper.

How to get rid of flies?

In summer, the following methods are used to control flies and other insects:

1. Before drying, the carcasses are soaked for 10 minutes in a vinegar solution - 10 liters of water and 120 milliliters of essence.
2. Fish heads are treated with sunflower oil.
3. The carcasses are rubbed with onions or garlic.
4. The bundles are covered with gauze without leaving large holes. Sprinkle it with 9% vinegar.
5. The workpieces are treated with a solution prepared from vegetable oil and vinegar (at a ratio of 1: 3).

Drying box Drying box Drying cabinet for drying

Features of drying fish in the cold season

For high-quality drying, warm, dry weather is needed, so in winter and autumn you have to create it at home.

If we dry fish in the cold season, you need to know:

• after soaking, hang the fish over the bathtub to drain the fat;
• the best drying place is a glazed loggia or a balcony with ajar windows;
• when drying in winter or autumn, only a dry method of salting is suitable;
• places near the radiator or above the stove are suitable;
• plus drying in the cold season - no flies.

In winter, it is difficult to cook fish properly. For drying, you need fresh cool air and low humidity, and in the heating season it is very warm in the apartments. The meat will dry out quickly, but will not have time to ripen.

Storage of the finished product

Store the finished dried fish in a cool, well-ventilated place using the following containers:

• a bag made of breathable material;
• wooden box with a lid;
• plastic bag tightly wrapped;
• food foil, film or newspaper.

Video

The author of the video channel "Prikhodko Brothers fishing, skill nature" will tell you about how the fish is dried correctly, how long each stage takes.

Dried fish is the longest stored fish product that does not lose its beneficial, nutritious properties, it contains many vitamins and complete proteins, it is easy to digest, and quite simple to prepare. How to dry fish, so whatever it loses its nutritional properties and is stored for a long time? In fact, there are quite a few ways, you can do it at home, and on special equipment. Any fish, both sea and freshwater, of any size is suitable for drying. Only the duration of the fish drying depends on the size.

For natural drying of fish, special wooden frames are erected, covered with glass or gauze, protecting the fish from insect raids, this is especially necessary in summer time... Such a dryer can be placed in the open sun, the fish will be ready for consumption in 3-4 days, special temperature conditions are not observed during natural drying. The size of such a box can be absolutely any, as long as it is enough to accommodate all your fish.

How to dry fish at home or in winter?

The process is no different, the main thing is to find a suitable warm place, if your house has a stove or boiler, then this is perfect place for drying fish, if not, then use the stove. It is necessary to pull a rope or fishing line over the stove or stove and hang the fish, but not too low, we need the fish to be dried and not fried. In such conditions, the fish will be ready in 5-7 days, depending on its size, if you want to dry very big fish, it is better to cut it in half or even into several pieces.

How to quickly dry fish at home?

The fish can be dried and exposed to heat for several hours; for these purposes, an oven, a Russian stove, or a special electric dryer that can be purchased in a store is suitable for us. The main thing must be observed temperature regime, and do not exceed 40 degrees, otherwise the fish will be fried, the preliminary stages of fish preparation remain unchanged, the fish must be laid out on a sheet and kept at this temperature for 5-7 hours. If you are using an oven, it is best to leave the door slightly ajar to allow air to enter and to have an extractor hood. After heat treatment, the fish does not dry out completely and requires a short drying time in a warm place with good ventilation. When you dry fish in an electric dryer, you don't need to marinate it for so long, just hold it in the refrigerator in the marinade for 6-7 hours, and dry it for 7-8 hours. The industry uses more than high temperatures when drying 60-80 degrees, but the fish undergoes additional processing beforehand.