Dried Sea Bass: Delicious Secrets. We salt river fish at home: vobla, perch, gobies, bleak, roach How to wither perch at home in the oven

Perch is a ubiquitous fish. It is available and contains a lot of useful substances. In addition, this fish is also delicious. With a large amount of it in your kitchen, the question may arise, how to store it for a long time? Of course, perches can be salted. How to do it right? Everything is simple. Let's take a closer look.

How to prepare perches for salting?

For salting, it is recommended to select carcasses of the same size. If the perch is more than 1 kg in weight, then it is better to gut it, but this is not necessary. Don't take off the husk. And you don't even have to wash the fish. The only thing, if you still decide to gut it, then wipe the inside of the tummy with a paper towel, dry rag or towel. It is advisable to remove the gills.

How to salt perches?

Take a large enamel pot. It should be washed and dried. Then pour coarse (not iodized) salt on the bottom in an even layer. You can also add various chopped spices. After that, pack the perches tightly. Get a layer one fish thick. Salt again. So alternate until the main product runs out. Sprinkle the top well with salt. Now put down the oppression. Remove the prepared semi-finished product in a cool place. If this is not available, just sprinkle the fish thicker with salt. Leave the perches in this state for 1-2 days. Then wash off the resulting brine from them. Soak the fish in cold water for 15 minutes to an hour, if desired.

That's all. You can hang the perches in the shade and dry to your desired state.

Perch preparation

For drying, purchase fresh perch of medium size and weighing from 100 to 500 g. First of all, rinse the fish thoroughly under cold water and gut (if desired). Then take an enameled or plastic dish (never metal), cover the bottom with a 3mm layer of salt and lay in dense layers of perches, trying to follow a certain order - tummy to tummy, head to tail. Sprinkle the first layer of fish generously with salt and lay out the next row. Completely cover the last layer of perches with salt and cover the fish with a lid, the size of which is slightly smaller than the diameter of the dish.

Place a weight not exceeding 2 kg on the lid, and place the dish with the perches placed in it in a dark and cold place, for example, on the bottom shelf of the refrigerator. There, the fish will be salted for three days, after which, pull it out of the salt and rinse thoroughly under cold running water from the remnants of salt, spices and mucus. To get low-salted perches, rinse them for 10-15 minutes, then leave the fish for a while to drain the water from it. Then dry the perches with a paper towel and proceed to the curing process.

Drying perches

For drying fish, take a rope, ordinary paper clips or hooks, independently made from steel elastic wire, cut into small pieces and curved with the letter Z. It is best to hang perch for drying by passing hooks or rope through the eye or lower lip - this will allow internal fat to remain in fish and make its meat more tender. Hang strung perches for drying in any place that is well ventilated - in a city apartment, such a place can be a balcony, and in a country house - a garden or forest. Remember that it is possible to dry perch on the street in warm and dry weather, since fish soaked in moisture and frozen will not turn out to be dried and tasty.

Usually the perch is dried in 5-8 days, however, if necessary, this process can be accelerated by hanging the fish over a gas stove, while maintaining a height of at least 80 cm from its surface. If you hang the perches a little lower, they can simply boil, and the ungutted fish will also acquire an unpleasant taste / smell due to the heated insides. With proper hanging, dried perch will be ready to eat in 2-3 days. Wrap the finished fish in plastic wrap and place it on the bottom or middle shelf of the refrigerator, where it can be stored for an unlimited time. Try not to put dried perches in the freezer - there they will be saturated with icy moisture, freeze and lose their delicious taste.

Step 1: Prepare the brine.

We boil the water in a suitable saucepan (large enough to completely fit the perches). Add salt to the water and taste - the brine should be quite salty. While the water is boiling, peel the onion from the husk, also peel the garlic cloves. We leave the onion whole, crush the garlic with a garlic press. We throw an onion, crushed garlic, seeds or whole umbrellas of dill, bay leaf and black peppercorns into boiling water. We cook the brine 5 minutes.

Step 2: Boil the perch in brine.

We carefully tear out the gills of the perch. Behind the gills, the rest of the unnecessary insides should reach out and take out. We wash the perch under cold running water and put it whole in the brine. Cooking perch 10 minutes, turn off the stove, close the pan with a lid and let the fish brew in the brine for another 10 minutes. After this, we take out the perch and cool it.

Step 3: Serve river perch in brine.

We cut the finished perch into portions and serve with boiled potatoes, poured with butter and sprinkled with herbs. Bon appetit!

Salt is desirable to use rock or sea.

In this recipe, the perch is cooked whole, but if you wish, you can cut it: gut the insides, cut off the fins, clean from the scales, cut into pieces and remove the bones.

Perch in brine can be additionally marinated after cooking: put the perch fillet in a jar, layering it with onion rings, and pour vegetable oil.

Pike, cod, hake and sturgeon are also cooked in brine.

You can also put cucumbers, carrots, cucumber pickle, parsley, etc. in the brine.

Dried sea bass: cooking secrets

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Dried perch - a recipe for cooking delicious fish at home

Sea bass is a very oily and tasty fish. That is why it is often used for curing. You can take both chilled carcasses and fresh ones. Frozen fish is not recommended. But if there is no choice, you can cook it. Just choose carcasses carefully. Perch should be fresh, fins and tail - not broken, eyes - transparent, round, not sunken. Before drying, the fish must be thawed.

For salting, a large sea bass is selected. Carcasses must weigh from 500 g to a kilogram. Freshly frozen fish is weighed after thawing. Then the head, caudal and lateral fins are separated, the insides are removed. The carcass is thoroughly washed.

For salting, you need to choose the right dishes. It is better that it be an enamel basin or a deep saucepan. The bottom and sides of the container are sprinkled with coarse salt. Then the sea bass carcasses are laid out in layers on top of each other. Each level is sprinkled with salt. The amount of salt is about a kilogram per 5 kg of fish. Don't be afraid to oversalt the dish. The degree of salinity can be controlled by checking the fish from the top layer. As soon as it seems to you that it has dried enough, the carcasses can be freed from salt.

After salting, the fish is put under oppression for 18–20 hours. This is enough for carcasses weighing up to a kilogram to dry well.

As an oppression for salting fish, you can use a three-liter jar of water. Its weight is enough to create the right pressure

The finished perch is washed under running water to wash off excess salt. The fish can then be hung to dry. It is better to place the carcasses near a heat source so that excess moisture evaporates and the fish is stored longer. In summer, perch can be dried on the balcony. After 3-7 days the fish will be ready.

Dried perch can be stored for six months. And if you put it in the refrigerator, then up to ten months

Drying and drying of fish are ways of harvesting it for later storage. The difference is as follows:

• drying is a harvesting process in which fish can be salted or unsalted. The resulting unsalted product is a kind of semi-finished product that requires further preparation. Salted dried fish can be consumed immediately.
• drying - drying of raw materials, which must have been salted beforehand. The meat seems to ripen in the process. After drying, the product becomes usable without further processing.

Usually, when we talk about dried fish, we mean dried fish, which is considered an ideal snack for beer. For the preparation of dried (dried) fish, many of its types are suitable. The main thing is that it should be of medium size (no more than 1 kg) and not very fatty, since the thicker the carcass, the more salt will be required, and the longer the drying process will take.

You can use both river and sea fish. The following river species are considered the most suitable for these purposes:

• rudd
• ramming
• roach
• vobla
• sabre
• vomer
• perch
• zander
• scavenger
• gudgeon
• crucian carp
• blue bream
• carp

Please note that only fresh river fish is suitable for drying, which is not more than a day after the catch. Otherwise, the product may deteriorate before it is cooked.

Among the variety of sea fish for drying, it is preferable to use:

• mackerel
• capelin
• goby
• smelt
• kilka
• herring
• sprat
• samsa
• sea ​​bass
• red mullet
• scapa
• horse mackerel
• sea ​​ruff

Before using frozen sea fish, it must first be thawed at room temperature.

How to salt and dry fresh fish: preparation for drying, salting recipe

Before drying (drying) the fish, it must be properly prepared.

This process includes several stages:

• treatment
• salting
• soaking

Treatment is as follows:

• Select carcasses weighing up to 1 kg. If you have a lot of fish, it is advisable to sort it by size, as it will take different times to cook it.
• Gut the carcasses. On a large fish, it is better to make an incision on the back, in its thickest part, and in a small one - on the abdomen. Some fishermen prefer not to clean the fish, believing that the tripe makes it fleshy and oily. The taste of such a product will be slightly bitter. But on the other hand, in specimens of the spring catch there is caviar, which is very desirable in dried fish. However, the one that feeds on vegetation still needs to be cleaned, otherwise the algae inside the carcass will begin to decompose and rot
• If you decide to dry a large fish without gutting, use a syringe through the mouth opening to pour a strong salt solution into its abdomen
• Cut large specimens along the back for quick drying.

Salting:

• Before drying the fish, it must be well salted. The purpose of this process is to remove excess moisture from raw materials.
• In this case, oppression is necessarily used (150 g per 1 kg of fish), which is needed in order to prevent the appearance of cavities in the raw material, where putrefactive bacteria can develop.
• Also, salted raw materials must be kept in the cold so that the unsalted parts of the fish do not deteriorate.

There are different ways of salting. The following are considered the most suitable for home conditions:

dry(suitable for large fish):

• gut the carcasses, then generously rub with salt on all sides, pour also into the gills
• prepare a basket or box with holes
• lay a thick cloth on the bottom (burlap or canvas)
• lay the fish in layers, be sure to belly up
• Sprinkle the layers with plenty of salt (for 10 kg of fish, about 1.5 kg of salt)
• put in a cold place for 5 - 7 days
• the resulting liquid will drain through the holes (consider this fact when installing the box)

• pour coarse salt on the bottom of a vessel (such salt is absorbed more slowly, but quickly draws moisture out of the fish)
• rub gutted fish with salt inside
• fold in layers (“jack” and in such a way that the back of one covers the abdomen of the other), generously sprinkling each with salt. At the same time, lay the larger fish on the bottom, and the small ones on top.


• salt should evenly cover the carcasses, but not lie on it in a pile (on average, 20% of the weight of the fish). Each subsequent row of salt must be increased by 15%. And the latter should cover the fish by 0.5 cm
• put a plate or an inverted lid with a weight on top. At the same time, the carcasses should not fit snugly against the walls of the dishes in order to maintain the possibility of air flow
• refrigerate for 3-7 days depending on the size of the fish

brine(in saline solution) - suitable for small fish (up to 0.5 kg):

• make brine - dissolve enough salt in water so that the egg lowered into the container floats to the surface
• put fresh fish in it. In this case, the brine should cover it completely (approximate volume - 1 liter per 3 kg of raw materials). Fish can be immediately strung on ropes and salted directly in bundles
• cover with a net and put oppression on top
• keep it like this for 3 days in a cool place

During salting, you can add a little sugar, bay leaf, pepper and other spices to taste. Fragrant fish is obtained, shifted with horseradish leaves. To check if the fish is salted, you can do this:

• press your finger on the back. If a hole forms, then it's ready.
• holding the head and tail, stretch the carcass. In salted fish, the vertebrae will crunch

Soaking:

In order for excess salt to leave the salted fish, it must be soaked in fresh water. In addition, this process will saturate the carcasses with liquid to preserve the taste and desalinate the surface layer so that they do not become damp when cooked. Do it like this:

• remove the fish from the brine and let it rest for about an hour so that the salt is evenly distributed throughout the meat
• rinse in fresh running water and thoroughly remove mucus
• fill with cold water and leave it like that, periodically changing the water (on average, the number of hours is equal to the number of days of salting). It is believed that when the carcasses begin to float, they are ready for drying.
• pat dry and place on paper towel to absorb excess moisture

Now the salted and soaked fish can be hung out to dry.

How and where to dry river and sea fish at home in summer, spring and winter, and how much to dry?

The process of drying salted river or sea fish is of two types:

• artificial - in special installations in which the required temperature is maintained (60-90 degrees)
• natural - exposed to outdoor air or in well-ventilated rooms

At home, use the natural method. In order for the final product to please you with an excellent taste, you need to dry the fish correctly, taking into account some subtleties:

• pierce the prepared fish (salted and soaked) and string it on a strong fishing line or twine. You can cling carcasses to a paper clip by hooking a fish lip with it and hanging it on a rope. On large specimens, for uniform drying, toothpick spacers can be made in the abdomen, and small fish can be dried on a grid stretched over slats or a frame
• place the bundles in a ventilated, dry place. Do not expose them to the sun, because while the fish is wet, it can simply "cook" in the heat. In addition, fatty carcasses may expire fat
• in spring and summer, you can dry in the shade or under a canopy, and in winter - on a glazed balcony, kitchen, attic
• the optimal temperature for drying fish is considered to be from 18 to 20 degrees
• note that the fish should hang without touching each other
• do not place your catch near strong-smelling objects (painted walls, etc.), as the fish will absorb unpleasant odors very quickly
• do not dry the product in hot weather, as it can go rancid
• during storage, the finished fish loses more and more moisture and becomes drier

The period of drying fish until cooked depends on its size and conditions:

• in the spring - summer period, in the air with a slight breeze and the absence of wet weather, it will take about 5-8 days, and for very shallow - 2 days
• in winter, at frosty temperatures outside - about one and a half months (moisture from the fish will gradually freeze out), and in a heated apartment - 7-15 days

Where, how and how much to dry dried fish?

Some people like very dry salted fish, while others prefer soft, as if not dried, dried. Drying, in fact, is the process of drying a product that has not been completed.

The main drying conditions:

• relatively low temperature
• long enough period

The best time for drying fish is autumn and spring (before spawning) for two reasons:

• fish during this period is especially fatty and tasty
• there is no heat at which carcasses can deteriorate during prolonged drying

Process features:

• Dried fish is best on the street under a canopy, away from sunlight
• depending on the size of copies and weather conditions, the readiness of the product comes in 7-15 days
• large specimens dry for a long time, and may deteriorate before they have time to dry. Therefore, they need to be dried at low temperatures (preferably in the cellar). Process takes up to 3 weeks
• in winter, the process should take place in a room that needs to be often ventilated, arranging drafts so that the fish is weathered. In addition, it is necessary to periodically spray the room and the carcasses with cold water, since when the air in the apartment is heated, the air in the apartment is too dry, and the fish will not dry out at low humidity, but will dry.
• keep in mind that drying in a warm room is faster, and the fish does not have time to acquire an amber color and transparency, which is so valued
• well-dried fish does not have the smell of raw meat, and the back remains a little soft
• you need to store the finished delicacy by wrapping it with paper or canvas
• dried fish can be consumed immediately, but lovers say that for the best taste, it needs to “ripen” for at least two weeks in the cold and wrapped in parchment

How to dry fish in the summer so that flies do not land?

When drying fish in the summer, there is a high probability of damage to the product by fly larvae. The aroma that a fermenting fish gives off is very attractive to insects. To prevent this, take the advice of experienced anglers.

Before hanging the fish carcasses to dry, lightly grease them (optional):

• vinegar solution (3%)
• sunflower oil
• weak solution of potassium permanganate
• a mixture of vegetable oil and vinegar in a ratio of 1: 3

Also, dry your catch like this:

• hang out the fish to dry late in the evening - then there are no flies. During the night, the carcasses will dry out, and their gills will be covered with a dry crust. Insects are no longer scary
• cover the drying fish with gauze so that there is free space between them (use small spacers for this)
• keep in mind that the longer the fish dries, the less attractive it becomes to flies. Therefore, it is very important to secure the product in the first days.

Many fishermen use special boxes for drying, which are very easy to make yourself:

• make a box out of slats
• wrap it with gauze or mesh
• make one side of the box with a lid so that you can get ready-made fish as needed

How to dry fish: head down or up?

Often a dispute arises between fishermen, how to string fish on a rope: through the tail or head? In fact, both methods are correct, and the choice of drying depends on your preferences:

• head down- the fish will dry more evenly and faster, as moisture drains through the mouth. The final product will turn out to be less fat, and such a fish will be stored longer. In autumn, it is recommended to hang out in this way, because during this period the fish is very oily and can dry for a long time.
• head up- fat remains inside the carcass and soaks the meat. Such a product will dry a little longer, but it will turn out to be more fragrant. So it is recommended to dry lean fish. However, if it is not gutted, then the bile in the offal can adversely affect the taste of the finished product, and it will be bitter.

Is it possible to dry fish without scales?

Usually, when drying fish, the scales are not removed for the following reasons:

• it protects the internal tissues of the carcass from deformation and contamination
• when salting, this will save the meat from severe corrosive salt
• the absence of scales will lead to excessive drying of the product

In some cases, the scales are removed from the fish. As a rule, they do this with large specimens or for the purpose of more convenient use of the finished product. However, experts say that such fish is less tasty, as it turns out to be too dry and non-aromatic.

How and how much to dry fish in an apartment, on a balcony in a garage?

It is not uncommon for city dwellers to dry their catch indoors, especially in winter. At the same time, there are cases when the fish turns out to be tasteless or even deteriorates. To prevent this from happening, and your work is not in vain, consider the following features of drying indoors:

• before salting, it is better to rid the fish of the insides. In an apartment, gutted fish is guaranteed to be salted and not spoil
• after salting and soaking, hang the carcasses over the bath so that the glass liquid
• start the drying process in the evening: hang the fish and open the window for the night. So there will be less unpleasant smell in the apartment
• the balcony on which you dry the fish should be well ventilated. If it is glazed, then open the windows more often. In the summer, do not forget to provide protection against insects. No matter what floor you live on, the scent of fish is sure to attract flies.
• in winter, you can hang the fish in the kitchen above the stove, but not too low (at least 80 cm). So it will dry in 3-7 days

• for drying indoors, you can use a fan to circulate the air
• some dry the fish behind the refrigerator, hanging it on the radiator
• keep in mind that during the drying process, moisture and fat will drain from the raw materials. Therefore, substitute some kind of container or cover the floor
• be prepared for the fact that in the first few days of drying there will be a specific fishy smell in the room
• it is impossible to say exactly how long the fish will dry indoors. This process can take from 3 days to two weeks. Check the readiness of the product by periodically tasting it

How and how much to dry fish in the oven?

Using the oven is an easy way to speed up the process of drying salted fish in an apartment setting.

Properly dry in the oven in this way:

• gut the fish
• salt and soak the carcasses in the usual way
• turn oven on convection mode
• set a low temperature (about 40 degrees)
• lay the fish on a baking sheet, after covering it with parchment or foil
• place the tray in the oven, leaving the door ajar by about 7 cm
• after a couple of hours, cover the heads of the fish with foil so that they do not burn
• leave to dry for another 3-4 hours depending on the size of your fish
• take them out and string them on a wire or rope
• dry in a well-ventilated area or outside (it will take about a day)

You can get a great beer snack by drying too small fish in the oven. This is done simply:

• prepare 500 g of very small fish (smelt, sprat, samsa)
• remove the scales if necessary, carcasses can not be gutted
• rinse well
• dry thoroughly with paper towels
• mix 1 tsp. salt, 0.5 tsp sugar and 0.5 tsp. lemon juice
• evenly distribute the spices over the fish, rubbing them thoroughly
• cover with a plate and refrigerate to marinate overnight
• grease a baking sheet with vegetable oil
• lay the fish in one row so that it fits snugly against each other
• preheat the oven to 200 degrees
• put the baking sheet there for 15 minutes
• after this time, carefully turn the fish on the second side
• bake another 15 minutes
• cool down

How and how much to dry fish in an electric dryer?

Many people use an electric dryer to speed up the process of drying and drying fish. Such a device is convenient because the elevated temperature and forced ventilation accelerate the dehydration of the product.

Features of this method:

• it is not necessary to marinate the fish for a long time, 7 hours is enough
• at 50 degrees, the fish is dried for about 5-7 hours. At a higher temperature, the carcass can simply steam, and the meat will separate from the bones. Some advise not to turn on the heating awning at all, but to set the device to the blowing mode. So the fish will dry longer - about a day

• to speed up the process, you can dry the fish not as a whole, but by cutting it into layers
• dried fish is very tasty, the pieces of which were marinated in a marinade from 0.5 cups of lemon juice, 5 tsp. salt, 2 tbsp. chopped parsley and 1 chopped onion

How and how much to dry fish on a battery?

In the cold period, when the heating season begins, it is convenient to dry salted fish using hot batteries. Usually, the readiness of the product with this method occurs in 4 to 8 days. There are several options for such drying:

• under the battery - lay the carcasses on the floor on a double layer of paper or cardboard. When one side of the fish dries, turn them over to the other
• on the battery - cover the radiator with a rag so as not to stain it. Hang a bunch of fish on it like a Christmas tree garland. After a couple of days, turn the other side
• near the battery - hang the prepared fish on the clothes dryer and place it next to the battery

With this method, you need to ensure that the fish does not dry out. Otherwise, the meat will separate from the bone, and it will turn out not very tasty. If the batteries in your apartment are very hot, place the fish half a meter away from them.

How and how much to dry fish in the microwave?

A microwave oven for drying fish is difficult. This is due to the fact that for this process, not so much temperature is important as air circulation. And to achieve this in the microwave is almost impossible. In addition, during operation of this kitchen appliance, do not open its door, as is the case with the oven. And there will be no additional air flow.

Therefore, only a microwave with convection can be suitable for drying fish. The temperature should be set low (no more than 40 degrees), and the fish should be laid out in one row. Drying time depends on the size of the fish and the characteristics of your oven.

In this case, there will always be a high probability that your fish will just bake, and not dry out.

How to dry perch, crucian carp, sabrefish, kutum, vobla, bream: tips and recipes

Each fisherman has his own method of salting and drying the catch. At the same time, it is believed that different types of fish require their own subtleties of drying. We bring to your attention some tips for drying fish from experienced anglers.

Perch- one of the most common fish in our waters. Not everyone likes it, as it has not very fatty, even dryish, meat. However, properly dried perch has a pleasant specific aroma and excellent nutritional properties.

How to dry perches properly:

• carry out the process in spring or autumn, as in the summer heat the scales of this fish turn into a dense crust, and the meat inside begins to deteriorate
• before salting, large specimens are cleaned of offal, small ones are not cleaned
• stack the carcasses in rows, rubbing abundantly and sprinkling them with salt and sugar (500 g of salt and 5 tablespoons of sugar per 2 kg of fish)
• keep in the cold under oppression for 3-4 days
• soak in fresh water for about a day
• dry for about a week

carp- a popular fish that is very tasty when dried. Before drying, it must be gutted, otherwise it will be bitter. For salting, take 1 kg of salt and 1 tbsp. sugar per 7-10 kg of raw materials. Dry, as a rule, about 6-7 days head down, placing spacers in the gills.

Chekhon- This is a valuable commercial fish, which has an elongated shape and resembles a saber. In dried form, it has wonderful taste characteristics, although not everyone likes its bony nature.

Features of preparation and drying:

• you need to clean the fish from the insides very carefully, without damaging the film inside the abdomen, because it prevents the fat from leaking out of the meat
• for salting, take about 100 g of salt per 1 medium carcass
• some fishermen do not soak fish in water after salting, but only wipe it or put it under oppression so that moisture is gone
• dry for about 10-14 days, while the first two days - head down so that the liquid is faster than glass, and then change position

Kutum- a rare Caspian fish, very tasty and valuable. Her meat is tender, without small bones. But it is very difficult to pickle and dry it correctly due to the high fat content and fleshiness. Therefore, when salting, do not spare salt and dry at a low temperature.

Vobla- a kind of roach, belongs to the carp family. Very often used for salting and drying. It is usually salted for about 3 days, then soaked for about 6 hours. So the fish turns out lightly salted and tender. It is dried from 13 to 30 days.

Bream- probably the most popular fish snack for beer in our area. We offer several ways to dry it.

Method 1 - Volga-Akhtuba (suitable for drying at the place of fishing)

• gut the fish
• spread the carcass along the ridge
• roll in salt on both sides
• hang in the sun and wind

At the same time, the bream dries very quickly, but does not have a special taste and aroma.

• gut the carcass, be sure to remove the black strip along the ridge
• rinse thoroughly inside
• take 250 g of salt per 1 kg of raw materials
• salt the carcass well
• put in an enamel bowl, the bottom of which is also covered with salt
• put the weight on top
• wash the fish after 2 days
• hang to dry at a temperature of about 15 degrees for 7 - 14 days

• gut the carcasses
• make a saline solution (for 2 liters of water 2 cups of salt)
• put bream in it
• press down on top
• salt it in the cold for at least 2 days
• rinse well in cool running water
• dry in the shade for 2 weeks

Carp- very tasty in dried form. However, not everyone knows how to dry it properly:

• remove the scales and gut
• cut off head and tail
• Salt dry or wet for 10 days
• strain
• mix salt with saltpeter (0.5 - 1% of the volume of salt)
• rub the fish well
• dry in a ventilated area for at least 2 weeks

Not everyone knows that dried salted fish can be consumed not only as a beer snack. Try to diversify your menu:

• grind dried carcasses into flour and add the resulting powder to soups, salad dressings, fish cakes
• cook fish soup on the basis of such fish (you need to salt the dish with caution)
• prepare sandwich paste: mix chopped fish with sour cream, mayonnaise, herbs and a clove of garlic
• make a casserole: soak the fish in water for about a day and cut into pieces, place on thinly sliced ​​potatoes, pour with a mixture of milk and eggs, bake in the oven

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How to clean perch from scales

This procedure is not mandatory. And many anglers say that this is not necessary. But then, when you eat dried fish, it will be much easier for you to separate it into pieces. Not so fingers will cut like unpeeled.

There are several ways to cut perch, the easiest of which is to put the fish in the freezer. When it freezes a little, it will need to be taken out. Peel off the scales. It should separate very easily. In addition, before you clean the river perch, you can dip it in boiling water for a few seconds. The scale will peel off, and the meat with the skin will remain intact. Then the fish should be cleaned in the same way as in the previous method.

After the scale has been removed, the perch must be gutted, the intestines removed from it. Rinse the fish thoroughly under water. If desired, you can also remove the gills.

How should a river perch be dried?

After cleaning, the fish must be rubbed inside and out with coarse salt, put salt under its gills, if not removed, and in its mouth. Salt is not to be regretted. The fish will not take it more than it needs to. And you will have a guarantee that the perch will be withered correctly. Also, if the perch is large enough, it can be cut along the ridge. In this case, along the cut line, it must also be salted.

For the drying process, after salting the fish, it should be transferred to a bucket, pot or pan. Stir and press it to release its own juice. If not, you can add a little water.

Salted perch should be left in a cup for a period of 3 days to a week, pressing down on top with a load and covering with some light material (for example, gauze) to protect against flies. It is desirable that the place in which it is stored these days be shady and cool. After the expiration of the period, the fish should be taken out, kept in water for 2-4 hours, spread out on a towel or other material so that the water is glass.

Now it remains to insert toothpicks or matches into the belly of the perch, hang it upside down so that the fat remains in the fish, on a rope in a ventilated room. It can be protected from flies with the same gauze or old small tulle. From above, in order to repel insects, perch should be sprinkled with vinegar. The fish will be dried under dry weather conditions - 2-3 days.

That's all, dried river perch is ready. Now you can safely eat it with your family or friends.

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Easy salted perch recipe

The fish will keep for a long time if it is salted. For 10 kilos of perches, you need a kilo of salt and a bucket of water.

To salt the fish, they are prepared. Scales are carefully removed from the perches on a cutting board with a knife. The belly of each carcass is cut lengthwise, starting at the head, ending at the caudal fin. The gallbladder with the liver is removed. Next, you should do the removal of the gills and the first dorsal fin.

A clean, dry cloth will be needed to wipe the fish. From dishes to salt the carcasses, it is better to use an enamel pan. Salt should be poured into it.

Tip: Fish on salt crystals fit tightly in rows, the head of one should be adjacent to the tail of the other, as well as the back to the abdomen.

All rows of perches are generously sprinkled with salt. From above, a layer of salt should literally cover all the carcasses. It is necessary to press down the fish with a plate with oppression. How many carcasses will be salted in a cool place depends on the size of the fish, on average, the period lasts from 2 to 5 days.

Salted perch is good for drying. Before drying, soak the carcasses in water for about 4 or 5 hours, after which a delicious treat can be consumed.

If the perch is salted in the heat, then more salt will be required, by about 25 percent. In this case, the ambassador will last less in time.

Coarse salt is used to salt perches. It is needed mainly to remove moisture from the fish.

Advice: Damage to the gallbladder is unacceptable; when it is cut or ruptured, it is cut out or immediately rubbed with salt in abundance on each fish part that has got bile.

Before freezing, the perch does not need to be salted. It is worth freezing the carcasses, laid out in plastic bags, which should be tightly tied or wrapped. Defrost perch in salty cold water.

Excessively salty fish is soaked in cold water, you can use milk that has cooled in the refrigerator for this purpose. Soaked products are poured with marinade liquid.

In order for the perch scales to be cleaned well, the fish should be dipped in boiling water for a couple of seconds. To get the original taste of the product, granulated sugar is added to the salt during the salting process.

In order to know how to properly salt perch carcasses, one must follow the recommended instructions of experienced cooks and roar catchers. First of all, you need to learn how to choose a raw fish and cut it in the right way.

It is best to use carcasses of about the same weight to salt. Kilogram perches are not always gutted, if desired. Fish before salting is not washed. The husk is also removed at will. If you take gutting, you need to use paper napkins or a clean cloth to wipe the abdomen from the inside.

How to dry and dry perch?

Many will appreciate the product of hot smoking or dried perch with beer. To dry or before smoking, you will need to purchase a fresh product and salt it. It is better to choose medium-sized fish, weight can be from 100 grams to half a kilo. Carcasses are washed under jets of ice water. You can gut, you can leave the fish whole.

In an enameled or plastic container, you need to cover a three-millimeter salt layer, perches will be placed tightly on top and in layers. Each row should be sprinkled with salt crystals. The bottom and last layers are sprinkled stronger than the middle ones. Products are covered with a plate, or for this, a lid is taken with a smaller diameter than the container. From above, you will need a weight of no more than 2 kilos.

Salted fish are supposed to stand in the dark and cold. The fridge is the perfect place. When the third day has passed, the perch is rinsed from salt, sliminess and spice particles, if they were used.

To get salted fish, they need to be rinsed for at least 10 or 15 minutes, then let the water drain. After wiping the carcasses, they are dried on a rope, armed with paper clips, wires curved with the letter z, or hooks that will be needed to thread them through the fish's eye sockets or lower lips, and thus hang them up.

Strung carcasses are hung in ventilated places, for example, on a balcony, in a garden or in a personal plot. The weather must be warm and dry, otherwise the product will not dry deliciously. The process lasts from 5 to 8 days. To dry faster, in 2 or 3 days, it is allowed to hang the fish at the top of the gas stove so that the distance between it and the product is about 80 cm. The finished perch is wrapped in cellophane and put on the refrigerator shelf, storage time is not limited. Freezer for dried carcasses is contraindicated.

smoked fish

Hot smoked fish is perfect for a picnic instead of barbecue. To smoke sea bass or river bass, the product is taken to a smokehouse. But first, raw carcasses need to be salted. For smoking at one run, 3 kilos of fish are enough, salt is needed in large volumes.

Cleaning perches for hot smoking involves gutting, but the heads and scales are not removed. The fish is washed before the process. The carcasses are generously rubbed with salt crystals, and you need to salt inside the abdomen. Wait 4 hours, rinse the product in clean cool water and begin to smoke. The wood chips should evenly cover the bottom of the smokehouse. Hot smoked fish on grills is incomparably tasty.

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How to wither a river perch

If the decision to cook fish in this way was made for the first time, then you may be faced with the question of how to dry perch correctly.

It is best to take perches before they start to spawn. During this period, they are fatter and tastier (the best individuals can be caught in winter and early spring).

If you dry these fish in the heat in the summer, then the cooking time becomes much longer. Therefore, the best time for this is spring, when there is still no heat, and late autumn.

How to prepare carcasses

In order to salt the perch, and later wither the carcasses, you should prepare. Fish should be selected the same size. This is due to the fact that the salting period for large and small individuals is different. The ideal size is the weight of one carcass 250 - 350 g.

Each fish should be gutted and rinsed well in cold water. After that, the gills and eyes must be removed from the head. To leave the abdomen intact, you can make a small incision near the ridge and remove the insides through it. Some fishermen find that rinsing after evisceration takes the taste out of the meat, so they simply wipe them down with a clean, natural cloth.

How to salt fish

There are two ways to salt fish.

1. dry method. It is best suited for larger carcasses. In order to salt perches in this way, you should take a wooden basket or box, 250 g of salt per 1 kg and oppression. Prepared carcasses are rubbed with salt and laid out tightly in a container. During the laying process, you can additionally sprinkle the layers of fish with a small amount of salt. After that, a suitable-sized plate and a wooden shield are placed on the contents of the container and pressed down with a load from above. In this state, the carcasses are 6 - 10 days (depending on size).
2. Salt method. In this case, it is recommended to use a container made of plastic, glass or enameled basins. Salt is poured at the bottom of about 3 - 4 mm. After that, fish are laid out on it in dense rows. Sprinkle again with a layer of salt (copiously). Cover with a lid of a suitable size and put oppression on top. After that, it is cleaned in a cool place and left for 4 to 7 days. Approximately on the 2nd day, juice will begin to stand out from the fish, and when it mixes with salt, a brine (brine) is formed.

If during the process the brine acquires a reddish tint or becomes cloudy, this will mean that the fish has deteriorated. This happens when the carcasses were prepared incorrectly or the fish was not quite fresh.

How to soak carcasses after salting

In order to properly rinse and soak perches, you should know the following.

The fish is soaked only in cold water. If it was heavily saline, then the water must be changed periodically.

The time for washing is determined as follows: for every 24 hours of salting, it is necessary to keep the carcasses in water for 1 hour. However, there is one exception. If salting took place in brine, then the time is reduced to 40 - 50 minutes for every day.

It is necessary to monitor the condition of the carcasses and not let them get wet. Otherwise, the meat will become too loose.

Before placing half the finished dish in water, rinse the carcasses from the mucus formed from the water and spices.

How to dry them properly

After the carcasses are of the required salinity, they must be dried. To do this, excess water is allowed to drain in a ventilated place in the shade.

Then each fish is threaded through the eye sockets or gill slits and hung in a special box made of mesh or gauze for drying. Such a barrier protects the treat from insects that can spoil it.

More fish can be hung on hooks. They are made of wire (steel) and bent so that there is a hook at each end (outwardly it looks like the letter Z). If the carcasses are very small, then simple paper clips (stationery) can be used for drying.

In this state, the drying process lasts 5-6 days. However, if the carcasses are damp, then you should leave them for another couple of days.

It is best to put the dryer on the balcony or outside in a shady place. After these steps, you can dovyalit perches.

How to milk perches

No matter how strange it may sound, but drying and drying are almost the same thing. However, there is one difference. In order for the dried perch to take on its correct form, they should be laid out in the sun. You can wither perches at home in 60 - 120 minutes.

During this period, the carcasses will release a small amount of fat, which will dry out and give the perches an amber hue, and make their meat a little transparent.

After this, the dried perch can be served on the table.

Provided that all items were made according to technology, the fish will be stored for quite a long time. On average, it is 6 - 10 months, but usually the treat ends much earlier.

Step-by-step recipe for salting in brine

The following ingredients are used for this recipe:

• 2 kg perch;
• 500 g coarse salt.

If necessary, in a small amount, you can add a little bay leaves, allspice peas and other herbs for fish to taste.

Delicious perches can be prepared according to the following instructions.

1. Examine the carcasses for signs of spoilage. They should not have strange spots, an unpleasant smell, cloudy eyes and other imperfections.
2. Rinse and butcher the fish, gut and remove the eyes and gills. After that, wipe each carcass well with a natural, clean cloth.
3. Rub each fish well inside and out with salt, avoiding hard-to-reach places.
4. After that, place them in an enameled container of a suitable size so that they lie very tightly. The abdomen should be turned up.
5. Pour the remaining salt into a container and cover everything with a lid of a smaller diameter and put oppression on top.
6. After 3 - 4 days, remove the perches from the formed brine and rinse from the mucus in running water.
7. Spread them on the table and let the excess moisture drain. After that, prepare them for drying.
8. String each carcass through the lip or eye socket on a wire or fishing line and hang it in a shaded, ventilated place. The balcony is ideal.
9. Insert spacers from toothpicks into the abdomens. After that, protect them from insects.

After 3 - 4 days, the fish can be removed, laid out for 40 - 60 minutes in the sun and invite friends. The dried meat of the finished dish will have a pleasant amber and slightly golden hue, and if you look through it into the light, it will be slightly transparent.

They prefer to eat such a treat with boiled potatoes or foamy drinks.

If, during gutting, there is caviar inside, then it should be collected in a separate plate and then salted. This will be a great addition to the main treat.

What can be done with dried fish

After the dish is ready, it can be smoked a little. This will require a smokehouse and prefabricated wood chips (usually birch barks with currant branches are used). Dry-cured fish is loaded into the upper compartment of the smokehouse, and wood chips are placed in the lower one and set on fire. After it burns out, you can take out the perches.

The treat will acquire a beautiful bronze hue and a delicious aroma. His taste will also change a little and become brighter and more saturated.

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