Chekhon from the family of cyprinids - the fish is democratic and unpretentious. It is easy to recognize due to an unusual shape - a perfectly straight back and an outstanding abdomen with a sharp keel. Like any other fish, you can fry a Czech, and it will come down on your ear, but it was the dried-up Czech Chechnya that won the national love - for home beer and serious men's talk "for life."
Recipe for dried trout
Ingredients:
- Chechon fresh - 4 pcs .;
- salt - 400 g.
Preparation
It is not at all difficult to make dried cattle at home. If you are not very lucky on fishing, and the Czech has come across more and more small, up to 25 cm, we grease it without cutting it. With a large fish will have to tinker in addition. She is gutted, carefully dipping the blood. We remove the gills, from the inside we make an incision along the spine, carefully, so as not to damage the skin. Scales, as we know, do not remove.
Now tell you how to salt a Chechon . Spread the fish in a suitable container, generously sprinkle with salt. Press down with oppression, cover with gauze and leave to salivate in a cool place for 3-5 days.
After each fish rinse with cold running water, string on twine and hang out to dry. Depending on the weather and the sizes, it can take from 5 to 10 days. It is better to dry fish in the spring, because the heat quickly rips in the heat.
At this stage, very much
Chekhon is not a very fat fish. Moreover, the Volga variety is more ascetic and lean than its Don sister. Checheon, like other dried fish, is not at all caloric. The averaged data are those - only 88 kcal per 100 g. And this, with a rich content of protein and other useful substances and trace elements, makes it quite a dietary product. However, do not forget that this fish is fairly salty, and it is for this reason that the young ladies who follow the figure should not get carried away by dried canthoes.