Below we will tell you in detail how to make jelly fish at home. Having prepared it with your own hands, you will be assured of its quality and safety and will be able to fully enjoy its specific, but so tempting taste.
Recipe for dried fish
Ingredients:
- fresh fish;
- not iodized salt;
Preparation
For drying, absolutely any fish, but the ideal option will still be individuals of fatty varieties or medium fat. Small fish before the salting is not gutted, and larger individuals must be cleaned of the viscera and remove the gills. And it is preferable to gut the fish through the gill openings or cutting it along the back, without violating the integrity of the abdomen. Thus, the maximum of fats remains.
But very many will gut the fish in the traditional way. If you are not confused by the loss of some portions of fat, then you can safely use it. Another important point. If you dry the fish in the summer, then it is necessary to cut and gut it regardless of the size. Otherwise, the finished product will have an unpleasant smell and taste. This is due to the fact that in summer the fish feed on greenery, which is very quickly decomposed and does not entirely benefit the quality of the dried product.
Immediately before evisceration and after it, the fish must be thoroughly washed. We will not pass this stage even when preparing small fish, which we will salt and dry completely.
For salting, pour a layer of non-iodized salt into enameled dishes. The size of its bottom should be greater than the length of the fish carcasses, so that they can fit freely without bends. We rub salt with each fish, covering the gill openings and abdomen, and place it in the dishes, stacking on top of each other. Each layer is also sprinkled with salt a little, we cover the dishes with gauze or cloth on top and leave in a cool place for ten to twelve hours.
Then turn the fish over, place the load on top and let it salivate for three days, turning over daily. This time will be enough for the average individuals, the larger ones should be kept for about five to seven days, and the small fishes are salted for a day or two.
You can also salivate the fish in the brine , filling them with prepared carcasses. For its preparation, dissolve two and a half kilograms of salt in ten liters of water. On top of the completely brine-covered fish, we load the cargo and allow it to salivate for several days, stirring daily.
Now carefully rinse the fish from the salt and if necessary soak in pure water for several hours. This is necessary if the salt concentration in the fish is too high. You can check this by putting the fish in a container of water. If the carcass plunged to the bottom, keep it in clean water. When the normal salting is achieved, the fish begin to surface.
A well-salted fish is suspended by the tail for drying, strung on a line or twine. Ideal for this purpose will be a darkened, sheltered from direct sunlight, and a ventilated place in the fresh air. To protect the fish from flies and other insects, it is better to place it in gauze bags or to build a gauze curtain. Depending on the weather conditions and the size of the carcass, it takes two to five weeks to dry them. Correctly cooked dried fish has a semi-transparent harsh-elastic, but not dry meat.
How to store dried fish at home?
Dried fish can be stored for a long time without losing its taste qualities. Carcasses containing a minimum
The ideal option for storing dried fish of any moisture is vacuum containers or hermetically sealed glass jars.
You can not store dried fish in plastic bags and wrap it with food film, so it can deteriorate very quickly.