Dried Bream

Fans of foam will certainly appreciate such a simple snack as homemade fish . Ingredients for its preparation are necessary minimum, and if observing the elementary technology of drying, the result will be surprising: a soft and slightly brackish fish pulp with a delicate aroma will literally melt in the mouth. About how to make a dried-down bream and will go further.

Dried gutted bream - recipe

Fish without entrails are much easier to dry, since the risk of developing pathogenic microflora in the intestines of fish disappears when selecting the wrong temperature and humidity in the room for drying.

Before the beginning of drying, the fish should be cleaned of the entrails, trying not to catch the gallbladder. Completely gutted bream (gills also delete) rinse and dry. Having weighed gutted fish, we calculate the necessary amount of salt from the proportion of 250 g per 1 kg. We fall asleep salt on the sides of the carcass and do not forget to salivate the abdominal cavity itself. We leave the fish to lie down for 2 days under the yoke, after which we clean off excess salt and leave the carcasses to dry in a suspended form. The room temperature for drying should not be above +15 degrees or below zero, and the time varies from drying conditions and sizes, and can take from a week to two.

How to store jerked bream?

Typically, the fish wrapped with a natural cloth or folded into bags of linen or cotton, so it is guaranteed to lie down for more than six months. For the purpose of storing fish for up to a year or longer, the carcasses are rubbed with crushed aspirin, the taste does not affect this taste, but the freshness prolongs noticeably.

Sun dried, not gutted bream at home

Cooking fish without evisceration follows a similar technology, but it is important to remove in a timely manner gills and cut the esophagus, it is advisable to do this immediately after the capture or in the near future, in order to get rid of the hotbed of pathogenic microflora as early as possible and ensure an even distribution of salt. Calculating the amount of salt for all the same proportion (250 g / kg), the fish generously fall asleep and leave it under the yoke, the weight of which is half the weight of the fish. After a few days of prosalt at a temperature of not more than +10 degrees, the carcass should be cleaned, and then it can be hung out to dry for 1-2 weeks, determining the time based on the weight of the fish. Entire carcasses of the dried bream are stored in a cool, wrapped with bags of natural fabric.