Water harvested from the trophy, except for eel, snakehead and other fish who have well-developed skin breathing or has a labyrinth organ fast asleep, especially hot summertime. Extend the life of the caught fish to bring it home fresh, not very difficult.
For this purpose it is necessary to carefully remove the hook (retain not only the injured fish), placed in a spacious cage (cotton or woven from willow twigs) and place it in the water in a quiet, shaded walkways with bushes or place with a depth of not less than 1 m, where the water is cooler. In any case it is impossible to keep the tank from breaking the Bank. The conditions here are so “uncomfortable” that the fish dies quickly.
The big fish kept singly Kukan: carp on a soft nylon cord or fishing line, passed through the gills, not only between the Gill rakers; the predators, the pike, pierced metal clasp the lower jaw – in this state she is able to chase. If you have to carry the predator Kukan behind the boat, grab the clasp from the lower and upper jaw below the mouth of the fish was closed and the pressure of the jet does not put pressure on her internal organs, causing quick death.
Where coastal downgraded oozes icy mini-streams, it is possible to arrange a sort of aquarium, blocking the stream or dig a hole next to him, of course, lower level. After filling the holes with water to let the fish on top and cover with branches, so she didn’t jump. In the depths of the water the fish will remain alive until the end of fishing, even if it lasts a few days.
How to store fresh fish Sleeping fish to keep in the cage not in the water, it deteriorates faster. If the fish is floating belly up, it must be removed from the cage and kill. But not as often do inexperienced anglers leaving the fish on the shore to fight and to fall asleep. The fish in this case, gets injured, and starts to deteriorate faster, and the taste of it getting worse. Blow stick on the head and stun the fish make a puncture in the back of the head. To euthanize the fish and pinched the nodes of the nervous system: Karpov press hard on the back of the head, eel – “pinch” the tail (Fig. 1). Large specimens are encouraged to kill, bridge that Gill vein (Fig. 2) and her blood. Fish meat becomes thicker, it is more delicious.
Userswindows fish wrapped in nettle, sedge, twigs of alder, these plants clog gills and mouth, the carcass dried in the shade before the formation of the body of the fish protective film that prevents the penetration of microorganisms and put them in a shaded area. Even safer to gut the fish, remove the gills, slightly protolith inside and wrapped in plants. To gut the fish, retaining its appearance. For this you need to cut the gills from the upper and lower bases, cut Gill the film, cut the rectum near the anus, removed gills with guts and into the cavity put alder twigs or other vegetable preservative. Will help to take the fish home fresh cloves of garlic, a paste of horseradish. A good preservative property has vinegar. They soak the cloth and wrap the fish in, should long for salty.
To transport the fish in a container with good air circulation, for example, in willow basket. So that carcasses do not touch, they shift plants. Transport the fish in plastic bag only in winter, in summer it without access of air deteriorates before our eyes. By the way, about winter. In severe cold the fish should be protected from excessive freezing. Removing the hook caught fish, it should be put in the bag and put it in the fishing box or write on the ice and covered with snow. Thawed fish house again to freeze not because of the taste and nutritional quality will deteriorate.
Fresh fish benign, if it has aloe, no foreign smell gills bright bulging eyes with a transparent cornea; smooth, shiny, no sticky slime, with a force of separating the scales; dense, tightly connected with the bones of meat, the “springy” when pressed; normal, not swollen abdomen. The first sign of the disappearance of fish is to separate the meat from the bones in the first place this is clearly seen in the abdominal cavity. From eating fish that do not meet these requirements should be abandoned, or may be poisonous.
To determine the freshness of frozen fish, to be heated in boiling water knife, stick it in the carcass, remove and sniff.
How to store salted fish. The traditional and most simple way of preserving fish is salting. Salt – the most famous and reliable preservative, and salted fish can be stored for a very long time. Salted fish in different ways depending on the size of the carcass, the desired duration of storage, further use. If the carcass is small, the fish is salted whole, if you come across large specimens, their blastout.
If the fish is prepared for drying, salting it before not clean or gut it and just have a good wash. However, it is possible to dry-cured and salmon, but it already requires training.
Fish pour salt and put in a plastic bag or an enamel bowl size: first big, then smaller and smaller, sprinkling each layer with salt. Top salt poured generously especially. Stacked fish cover fanerku or plaque and on it put the yoke is wrapped in plastic wrap a stone, a container of water or any other weight, the mass of which corresponds approximately to the weight of the fish.
In relation to the amount of salt there are different views (the most popular ratio of 1:10), but practice shows that excessive salt fish does not absorb. Salt the fish hold until, until the end of the rapid macovigilance. Depending on the size of carcasses that lasts from two to six days. Appearing juice is necessary from time to time to drain, so some anglers instead of closed containers used for salting a loose device such as a basket, nailed wood box, where the juice could flow by gravity. At capacity with zasalamel fish must be kept in a cool place.
How to store smoked fishSmoked fish hot or cold way and store it in a cool place. Smoked fish cooked in a special ryabokobylko they buy in the store or made yourself. The lamp is a rectangular box of arbitrary size stainless steel or non-galvanized iron. The box should have a removable or openable cover, and a grille that strengthen 5-8 cm from the bottom (Fig. 3, a). Instead of a box you can use a bucket of stainless steel grills and equipped with tightly fitting lid (Fig. 3).
Fish, intended for hot-smoked, gutted, and cleaned (or leave the scales), washed, rubbed with salt and leave for 2-3 hours to proselki. If you have time, good fish slightly podvyalit in the breeze, protecting from flies.
At the bottom of the lamp poured a layer of alder sawdust (birch and pine are not suitable due to the abundance of gum) or small twigs height of 1-2 cm For the sawdust, add a sprig of juniper without needles, which gives the fish a particularly beautiful Golden color, for flavor – a Bay leaf. Fish are placed on a grid so that the carcasses do not touch. The incision of the abdomen, you can put spices. The box closed and put on a fire or kerosene stove. 15-25 min depending on the size of the fish carcasses will be ready. If, after removing the cover, to discover that the fish was smoky slightly, the lid closed and the drawer is again put on fire.
To cook fish hot Smoking is possible without the oil lamp. In a cliff dug out a niche with two feet depth and width, and not less than 70 cm tall. Prepared fish lay on a fortified at the top of the stick or by tying it with string, so as not collapsed, hung. The fish make a fire, tossing it in the alder and aspen rotten, bumps, wet leaves, to the carcass wraps around the thick hot smoke. After 1-3 hours depending on the size of the fish carcasses will be ready. In the process of Smoking carcasses several times overturned.
There is a very simple way of Smoking. Prepared fish is put on a stick, but not resinous, and sticks stuck in the ground at a fire on the leeward side that the fish was in a hot smoke.
Prepared smoked fish has a bronze-gold color and a specific, delicious smell. With an open Smoking scale the fish are not removed.
Cold Smoking requires a significant investment of time, but the final product is salmon does not deteriorate for a long time, has excellent taste. Especially appreciated the smoked Lenka, sea trout and other salmon, Chub, perch and other large fish.
Designed for fish to be gutted, salted. After 2 day air and carry them in a smokehouse. It is a canopy or a tent, surrounded by a mossy turf. Stoked alder and aspen rotter, and add optional herbs, juniper with remote needles. In the smokehouse must be thick smoke with a temperature not exceeding 40 °C. the Smokehouse can be arranged in a steep Bank (Fig. 4). Smoked without interruption for at least 2 days. The finished fish cool and put in a container with access of air.
How to store dried fish. Mostly dried fish of the carp family roach, Rudd, Zope, white bream etc. To get a real “roach”, the fish is not gutted and salted whole carcasses. Well prosalovskaya the fish were then washed in running water, soaked, which may take up to half a day depending on the size of the carcasses and hang out in the breeze under the shade for drying. Fly fish protect gauze canopy. You can also brush the fish with oil or a solution of potassium permanganate. Cling fish usually behind the eye hooks out of aluminum wire or hung on nails driven into the wooden rail (Fig. 5), so that fish do not touch each other.
If fishing short-lived and cured can be postponed to the house, small fish directly into the pond as you catch dipped in a saturated salt solution (the solution is quite saturated, if it does not sink raw potato), and then upon arriving home, washed and hang.
Dried and gutted fish, to speed up the process respira her abdomen with a stick. But such a “roach” turns out skinny, not juicy.
