Dried fish: how to dry it at home

How to cook dried fish

Approach the drying process with full responsibility. If you ignore some advice, you may end up with a low-quality product, the use of which will lead to poisoning or other negative consequences. For drying, use exclusively fresh catch, fatty fish. Carcasses should not smell of sea or river water or mud. Fresh meat is usually firm to the touch. There are no brown spots on its surface, which indicate the beginning of the decomposition process.

It is advisable to use dishes with enamel. Pottery, ceramic, porcelain, glass, wooden, and titanium containers are suitable. Choose the right salt. Try not to buy iodized products. As a rule, it spoils the appearance and taste of the delicacy. Use coarse salt. The required amount of product is determined by placing a raw egg in the liquid - it should float on the surface of the water. If this does not happen, then it may be worth adding more salt or stirring the liquid thoroughly.

How to salt fish for drying

Processing is carried out dry or wet. In the first case, the carcasses are rubbed with finely ground salt. It is worth considering in detail how to salt fish for wet drying. The carcasses are strung on twine and placed in a brine. Salt, bay leaf, and spices are distributed between the layers of fish. The delicacy takes about 2-6 days to prepare. The specified time depends on the size of the fish. If you use a container that is too deep, stir the mixture periodically. At the same time, try to lower the upper layers and raise the lower ones.

How to dry properly

After salting, you need to soak the fish for drying for about 1-2 hours. Next, the carcasses are hung on the street. Remember to hang the fish head down. Thanks to this position, excess moisture escapes through the mouth - the carcasses will dry much faster and more evenly. To hang fish, you must first pierce it near the tails. To do this, use special stainless steel hooks. After hanging, you need to wait 4-10 days.

How to dry fish in winter

Some people may not know how to dry fish at home in winter. Keep in mind that dried fish turns out well when there is a constant flow of fresh air. Try to place carcasses on a closed heated balcony, loggia, or in the kitchen near the stove or radiator. To air the meat faster, place a fan near it. It is worth noting that winter time has one main advantage for drying - the absence of flies.

How to dry fish in the oven

If you are interested in how to dry carcasses or how to cook fillets in the oven, then know that for effective processing you should insert toothpicks and matches into the meat. Set the oven temperature to 40 degrees and turn on the convection fan. Place the salted carcasses on a baking sheet, on a sheet of parchment or foil, and place in the oven. Leave the cabinet door slightly open. Turn on the oven and dry the meat for 5-7 hours.

How to dry fish at home

Hello dear readers of the site. It's hard to find a person who doesn't like dried fish . Properly salted and dried, it acquires that unique aroma and taste that simply cannot be expressed in words.

Autumn

and
spring
is the best time for drying fish. In the fall, the fish gain fat for the winter, and in the spring, they still do not have time to fully consume it. And the ambient temperature at this time of year is the most favorable.

For drying or drying, mainly agulet varieties of fish are used: roach, rudd (autumn), ram, glanders, saberfish, tarashka, silver bream, white bream, bream, perch.

If you look at it, drying

and
drying
are the same process, they just call it differently: drying is in industry, and drying is popular. When drying and drying, the fish is first salted and then dried in the open air or in a dry, well-ventilated area.

So, let's get started. We will dry (dry) roach and tarashka. Only fresh fish, caught independently or purchased from a fishing farm or store, is suitable for drying (drying).

You can use fish that is about a day old, but in this case the quality of salting and subsequent drying will depend on the temperature at which the fish was stored. There is a possibility that it will not have time to salt properly and may end up with a “smell.” Therefore, it is better not to take risks.

Before you start salting, wash off river debris, dirt, and, if possible, mucus from the fish. I usually wash each fish by hand.

Any container for pickling is suitable: enameled, aluminum, stainless steel. You can use an ordinary plastic bucket or basin. But keep in mind that with frequent use, the fishy smell from plastic does not dissipate well.

When salting, the fish is laid in layers and each layer is sprinkled with salt. Sprinkle a small layer of salt on the bottom and place the fish in one row. Try to place the larger fish first.

Usually a dozen or a dozen of the largest roach are selected for frying. Fried roach with potatoes turns out very tasty.

Now sprinkle this layer with salt.

Place the next layer of fish on top and also sprinkle with salt.

When finished, it is advisable to put the dishes with fish in a cool place: this could be a loggia, balcony, cellar, etc.

The next day the fish will give “juice”, brine or brine. Since it is called differently in different regions, I have listed all the known names here.

Carp

Time: 3 weeks.
Number of servings: 8-10 people.
Calorie content of the dish (100 g): 184 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Carp is known for its excellent taste. It is fried, boiled, baked in the oven, stuffed. Before preparing dried carp, keep in mind that it is advisable to use fatty carcasses for salting. Some housewives prefer not to remove the insides, but it is better to get rid of them. Also, be sure to remove the gills. Large specimens should be cut along the ridge, this will allow the meat to salt faster.

Ingredients:

carp (take medium-sized fish) – 1 kg;
vegetable oil – 50 g;
salt – 200 g.

Cooking method:

Remove scales, heads, tails, and entrails.
Pour the carcasses with a salt solution with added oil and leave for 10 days.
Hang the meat in a ventilated place and let it dry for 2 weeks.

In summer, so that flies don't land

To prepare dried fish outdoors in the summer, you will need the following components:

1.2 kg vomer;
600 g table salt.

You should take salt with large or medium crystals.

Detailed cooking process:

On average, vomer need to be dried for about 10 days, after which the fish will be ready.

Before cooking dried fish in the dryer, marinate the pieces or whole product for 8 hours according to the first preparation step.
Soak in cold water, let drain and place on drying racks.
Having chosen the optimal temperature of 59 degrees, cook for 24 hours.

Vobla

Time: 3 weeks.
Number of servings: 8 persons.
Calorie content of the dish (100 g): 235 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

In order for the dried fish to turn out with a slight characteristic bitterness, it is recommended not to completely remove the insides of the roach. Sometimes the roach is dried ungutted. For small carcasses, cut the belly, and for large ones, cut the back. For salting, the roach is laid with its backs up, then filled with brine. Oppression is installed on top. The time for such processing is similar to that indicated in other recipes (10 days). Vobla is consumed with light or dark beer.

Ingredients:

roach – 1 kg;
salt – 100-200 g.

Cooking method:

Clean the carcasses and salt them. If you are going to rub the roach with salt, then after 10 days you need to rinse it in running water. After using the brine, the carcasses are placed in water for 2 hours. The soaking time depends on the salting period.
Hang the roach to dry. Remember that the natural drying time depends on the size of the roach. The finished delicacy should have a tight back.

Pink salmon

Time: 2 days.
Number of servings: 8-10 people.
Calorie content of the dish (100 g): 182 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

If you often have guests or organize long gatherings with friends, then be sure to pay attention to this simple recipe. The delicacy is excellent consumed alone or with an intoxicating drink. Pink salmon is not too fatty, so it is suitable for those who are watching their figure. Balyk is delicious to eat with bread and vegetables: you can form canapés and sandwiches.

Ingredients:

pink salmon – 1.5 kg;
salt – 3 tbsp. l;
sugar – 1 tbsp. l.;
spices - optional.

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Cooking method:

Defrost, rinse, cut the carcasses into plates.
Combine salt, sugar, spices. Sprinkle the mixture over the meat and stir. Leave everything for a day.
Place the pink salmon on a baking sheet and place in the oven at a temperature of 40 degrees for 4-6 hours. The oven door must be open.
The finished delicacy is cooled in the refrigerator and then served.

Zander

Time: 12 days.
Number of servings: 8-10 persons.
Calorie content of the dish (100 g): 84 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

This predator belongs to the sturgeon family and does not have very fatty meat, but it turns out to be an excellent delicacy. Pike perch is dried and salted quickly, without the need to create any special conditions. Do everything as in other cases of preparing a delicacy. The only difference in this recipe is the presence of the original pickling mixture. It turns out delicious with parsley, dill, black pepper. Milk or kvass will make the meat more tender.

Ingredients:

pike perch – 1.5 kg;
horseradish (leaves) – 400 g;
salt – 200 g;
milk or kvass – 200 ml;
vinegar (9%) – 200 ml;
dill, parsley, spices - optional.

Cooking method:

Clean, rinse, cut the pike perch into layers. Rub it with vinegar and salt. In addition, fish carcasses can be poured with a solution of vinegar and water and wait 2 hours.
Grind the horseradish, mix it with chopped parsley, dill, and spices.
Spread the salt in a 1 cm layer at the bottom of the container. Lay out the carcasses. Sprinkle each layer of fish with salt, a prepared mixture of spices and herbs. Wait 2 days. The salting period depends on the size of the carcasses.
Soak the meat in water with milk or kvass for 2 hours.
Dry the pike perch, hang it to dry, wait 10 days. The duration of drying depends on the size of the pike perch.

Let's dry the roach

How to dry vobla? It would probably be more correct to answer this way - as you like. Before the drying process, the fish is salted for several hours, or even days (best in brine). So how to properly salt roach for drying?

For example, like this. We string the prepared fish carcasses onto a wire through the eye hole. Then we take a deep dish, say, a bucket or tub, put the yarn from the fish into it, fill it with brine and add 10% of the total weight of the fish with dry salt on top.

Shake it a little and leave it for several days: small ones are salted for 48 hours, large ones need 96 hours or more.

How to make roach lightly salted before drying? Of course, rinse, and maybe even soak for a couple of hours. The dark gray color of the meat in the cut of the fish indicates that the roach has been well salted, so soaking will not harm the product. The roach is hung out to dry in the fresh air.

Dried roach photo will be ready in a couple of weeks, it all depends on the size of the fish and climatic conditions.

Ide

Time: 15 days.
Number of servings: 10 persons.
Calorie content of the dish (100 g): 117 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Ide is best prepared in the fall. At this time, it “fats up” the first fat, so it turns out more tasty. This recipe is very simple and straightforward. To create a delicacy, you do not need to use any special tools (for example, as is required when smoking). All you need is to have freshly caught fish available.

Ingredients:

medium-sized ide – 20 pcs.;
laurel leaves – 6 pcs.;
salt – 2 kg;
dill, parsley, spices - optional.

Cooking method:

Clean and rinse the ides.
Use the dry salting method: salt, 2 bay leaves, spices, and chopped herbs are distributed on each layer of fish.
Everything is covered with a sheet of polyethylene. Oppression is applied.
After 5 days, the ides are soaked for about 1 hour.
Yazzies are suspended on a rope. Drying takes about 10 days. If you increase this period, you will get dried fish.

Bream

Time: 2 weeks.
Number of servings: 15-20 persons.
Calorie content of the dish (100 g): 221 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Russian.
Difficulty: easy.

If the catch consists of bream, then you can make an excellent snack from them. An excellent solution would be to dry fish. The most convenient way to prepare the delicacy (you can see its originality from the photo) is by dry pickling. If you decide to use wet salting, then the main thing is to make the brine correctly, because the taste of the delicacy depends on it.

Ingredients:

medium-sized bream – 20 pcs.;
coarse salt – 200 g;
dill, parsley, spices - optional.

Cooking method:

Gut and wash the bream. Rub the insides with salt.
Place about 5 tbsp on the bottom of the dish. l. salt. Place bream on top, sprinkle with salt, chopped herbs, and spices. Press everything down with something heavy and place it in a dark, cool place for a week.
Soak the salted carcasses in water for about 1 hour.
For bream, use cold drying. Place the fillet, for example, on the balcony, dry for 7 days.
Dried fish is packed in wooden boxes and stored for 10 months in a cool place.

Recipes for various types of drying

To salt taranka at home or prepare a dried delicacy from omul or other fish, you can use standard recommendations and recipes. But to obtain a more tasty and high-quality product, the process of salting and drying in each specific case must be approached in its own way:

Taranka
— the fish is not large, so there is no need to gut it. The gills are removed and table salt is pushed into the resulting cavity, as much as it will fit. Next, each fish is rubbed with salt, this is done against the scales. The carcasses are placed tightly in a container. Each layer is sprinkled with salt; two glasses of this product are needed for every kilogram of fish. The product is left for three days. Then the salt is washed off the carcasses and soaked for 12 hours. Next, the fish are strung on a thick fishing line so that they do not touch each other. Drying is carried out in a cool, ventilated area for 3 to 7 days.
Recipe for drying bream . For 20 medium-sized fish, take 200 grams of salt, dill, parsley and other spices to your taste. The carcasses are gutted and washed thoroughly. Rub the inside with salt and place it in a container. Each layer is also sprinkled with spices and salt. Set the pressure and leave it for a week. Next, the fish are washed and soaked in fresh water for one hour. The drying itself is carried out in a cool, ventilated place for a week.
To dry the roach , they also use 200 grams of salt for every kilogram of fish. If the carcasses are not gutted, the finished product will have a characteristic bitterness. The fish are placed in a container with their backs up and sprinkled with salt. After installing the oppression, wait at least 10 days. Next, the product is washed and soaked in fresh water for two hours. Drying itself lasts up to 7 days depending on the size of the carcasses.

There are many ways of drying. It is important to correctly determine the readiness of the product. If everything is done correctly, the cured meat will have a greasy sheen and become dense and elastic. The finished product is translucent, the skin should be easy to remove. Finished dried fish can be stored in wooden boxes or baskets for up to 10 months.

Blue whiting

Time: 4 days.
Number of servings: 8 persons.
Calorie content of the dish (100 g): 255 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

If your family members love to eat fish in different forms, then try this simple recipe. For this you will need blue whiting. It is worth using the wet salting method. Drying is done in the oven or outside. In the second case, comparatively more time is spent on preparation. Keep in mind that blue whiting takes 5 hours to dry in the oven, and about a week outside.

Ingredients:

medium-sized blue whiting – 1 kg;
water – 1 l;
coarse salt - 4 tbsp. l.;
sugar – 2 tbsp. l.;
black peppercorns, laurel leaves - optional.

Cooking method:

Clean the whiting.
Bring the water to a boil. Add salt, sugar, pepper, bay leaf. Based on the brine you make, determine the taste of the delicacy. Cool the mixture and pour the blue whiting into it. Wait 3 days.
Wash the blue whiting, place it on a baking sheet, and put it in the oven (set at 40 degrees) for 5 hours. Leave the oven door open.

Trout

Time: 3 days.
Number of servings: 10 persons.
Calorie content of the dish (100 g): 186 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

This red fish, which belongs to the salmon family, can be used to make an original delicacy. It is often prepared for some important event: New Year, wedding. All kinds of salads and savory snacks are made with the addition of trout. In addition, it is delicious to eat simply with bread: make beautiful sandwiches and canapés. The most important thing to create a delicacy is to purchase high-quality fillet. It is advisable that it be chilled.

Ingredients:

medium-sized trout – 1 kg;
salt - 4 tbsp. l.;
sugar – 2 tbsp. l.;
lemon juice – 2 tbsp. l.;
black pepper - optional.

Cooking method:

Cut the fillet. The size of the pieces should be approximately 10 cm. Rub them with lemon juice, pepper, and sugar. The pieces are placed in a container between layers of salt and pressed on top with something heavy. Refrigerate the trout for 2 days.
Dry the salted trout in the oven with the door open for 4-5 hours. Determine its readiness by looking at the backs. They must be dry.
Before serving, the salted fish is cut into thin plastic pieces. When doing this, guide the knife at an acute angle.

Roach

Time: 15 days.
Number of servings: 8-10 persons.
Calorie content of the dish (100 g): 148 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The appetizer tastes like dried ram or roach. It goes well with light or dark beer. It is best to cook roach in the spring. At this time, she has not yet had time to become saturated with the smell of mud. In the spring, roach goes to spawn, so it has good fat content. The delicacy turns out to be tender and nutritious (see the photo for its uniqueness).

Ingredients:

roach – 1 kg;
coarse salt – 100 g.

Cooking method:

Clean the roach and remove the scales. Rub the carcasses with salt both inside and outside.
Place 1 cm of salt at the bottom of the container. Place the roach. Place the dishes in a cool place for 5 days.
Soak the roach for about 3 hours.
Hang the carcasses on a rope on a well-ventilated balcony or street where there is no sun. Drying is carried out for 10 days.

Dried roach

Perhaps this type of fish product is the most beloved among salted fish connoisseurs. For us, such fish is a constant companion to a beer feast. For dried fish, usually not very large carcasses are selected; they dry out faster and are not as fatty as dense, large dried roach.

But dried fish tastes saltier, since there is practically no liquid left in it.

The roach that will be dried must first be salted. Before salting the roach, separate the small carcasses from the large ones, clean them and rinse them several times. Then sprinkle the fish with plenty of salt and leave it in a cool place for several days.

To prepare dried roach as quickly as possible, use these tricks:

When salting the fish, apply pressure, the liquid will be removed from the fish faster, and the meat will become denser;
when you dry the fish, string the roach onto a fishing line not through the eye sockets, but in the tail area, this way it dries faster when hung out to dry.

You will spend a maximum of 3 weeks preparing dried fish ready to eat.