Not every carcass can be used for the salting procedure, the condition is necessarily fresh, unspoiled fish . However, it is not necessary to salt it immediately after catching, the bream should lie down for a while in a ventilated place.
It is customary to dry the whole, gutted or sliced freshwater fish. The easiest method is to take individuals about 20-30 cm and pickle them without removing the insides. In such fish, only the gills are cut off, they are dried completely.
A little more labor-intensive method is the ambassador of gutted carcasses. It requires cutting the bream, opening the belly and removing all internal organs, the gills and fins are also carefully cut off. Very large carcasses must be gutted and cut into pieces up to 8 cm thick. The product without intestines is stored for a longer time; you must be careful when preparing fish for drying in a special installation so as not to damage the skin.
How to pickle fish
Salting is an important step that cannot be ruled out when drying bream. For drying use wet or dry method. Small, not gutted carcasses are best salted dry, and large bream – wet. It is worth remembering that the bream cut into saline quickly salted, so it is recommended to carefully prepare it before the process. However, caviar can be left inside or cooked separately, but the fish with caviar has a unique taste.
How to salt bream at home quickly? To do this, use this method, as it takes less time. As always, the fish must be prepared: wash and clean from mucus, fins, gills, and viscera, if the size of the carcass is large. Salt and any enameled aluminum or stainless steel container will be required. It is important that bream without bends enter it – the fishes should remain even. In addition, a pressure (weight) of about 5-10 kg is required, depending on the number of carcasses. Salt is better to choose coarse, iodized or extra will not work.
Salting begins with the salt falling into the vessel, it is necessary to close the bottom by 1-2 cm. Prepared carcasses are laid out on top, which are generously sprinkled with salt. The last row must be completely covered with salt and covered with a plate or lid. On top of the set weight, weighing at least ½ of the mass of salted bream, almost always use a weight of 5-7 kg. A few hours later a brine appears in the tank, in which the fish will be salted. If it is not formed within a day, then you should cook it yourself. For this purpose, carcasses are poured with a raster of water and salt in proportion to 1 liter of 300 g of product. Dishes should be removed in a cool place for 5-10 days.
The method is a little more difficult than the first, but it is no less popular with the lovers of this snack. For proper preparation of a concentrated solution, cold water and salt are necessary, at the rate of 400 g per 1 liter. Sometimes 1-2 spoons of sugar are added to the brine to get a more interesting saturated taste, seasonings are also allowed. Pre-fish need to prepare, and then thread a thick thread (twine) through the orbit of carcasses. On one bundle have no more than 5-6 carcasses.
Bundles of fish are dipped into the prepared solution so that they are completely covered with water. The bucket must be filled completely with small and large bream, but there must be space between them. Above it is necessary to cover with a holed circle or a lid with holes for the brine to exit. The capacity must be set to the oppression, weighing 5-7 kg, depending on the number of fish. After 12-18 hours, the volume of liquid will increase and begin to go out a little, it is important to monitor the color – it should not become turbid. Medium bream will salt for about 2-3 days, and large ones – up to 7 days.
It is necessary to regularly check the readiness of the fishes to determine the moment of transition to the next stage. If the backs of small carcasses become rigid and elastic, then salting should be stopped. For large ones, the shade of meat will change to gray, and the calf to yellow-orange. After salting, you need to soak the fish. To do this, it is washed under running water for 30-60 minutes or left in a bowl with water for a period of 12 to 24 hours. Moreover, it is necessary to change the water several times, for example, every 5-7 hours.
How to salt caviar
If there is a little caviar, then it can be left in the carcasses. A large number is recommended to extract and cook differently, as it can be used as a separate dish. Salting caviar bream at home is possible in two ways: in bags and without a shell. In the first case, you only need to wash the bags under water, washing away all mucus and blood. In the second, you will have to remove the shell by rubbing the eggs through a sieve or scalding it with boiling water.
For salting 0.5 kg of product requires 100 g of salt and 1 liter of water. The bags must be placed in a glass dish and covered with salt abundantly, then the caviar re-laid and covered with salt. At will it is allowed to add spices and spices, for example, black ground pepper. A solid board or plate is placed on top, and it bends on it. Caviar is cleaned in the fridge for a day, after the time should be washed under water.
When salting caviar without shells, it is recommended to rinse it thoroughly under cold water and leave it in a sieve for some time so that the excess liquid is gone. Then the eggs are covered with salt and left for 24 hours, but sometimes the dish is ready in 3-5 hours. Serve it with vegetable oil or fresh chopped greens. For more information about cooking caviar told in the video.
Salting fish is the most important stage on which the taste of the finished product depends. Before salting the bream for drying, you need to know: what size individuals to choose, how to chop carcasses and how much salt is required. Caviar can also be salted with meat or cut and cooked separately. In any case, the product is much tastier if you leave the eggs inside.