2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When salted fish, the goal is to make it tasty, and at the same time not to lose its taste, to have a preserved structure, slightly oily and elastic.
Salting fish is a traditional and easy way to store it. Salted fish can be stored for a long time. Coarse salt is used to salt the fish.
It removes moisture from the fish - this is its purpose, as well as to preserve it. The coarse salt dissolves slowly at low temperatures and it gradually draws moisture from the fish.
For salting of fish fine salt is not suitable, as it quickly salts the inside of the fish without extracting moisture from it.
One of the oldest ways to salt fish is dry salting. At the bottom of a wooden crate or wicker basket lay a clean piece of cloth. The fish is lined up in thick rows.
The fish are arranged so that the tail of the next one points to the head of one. The fish is placed with the belly up and sprinkled with salt. For 10 kilograms of fish, 1.5 kilograms of coarse salt are needed.
A piece of wood is placed on the fish and covered with a weight. The weight prevents the formation of air layers, which help the development of dangerous bacteria.
After a few days, juice is released from the fish, which flows through the cavities of the crate or basket. On the seventh day the fish is ready, and if it is bigger - on the tenth. During the salting process, the fish should be in the basement.
The other way to salt fish is to use a liquid. The fish are arranged in layers in a non-oxidizing container in the same way as they are arranged in the crate. 1 kg of salt per 10 kg of fish is required.
To give the fish a delicate taste, add a tablespoon of sugar to the salt. A piece of wood, preferably linden, is placed on the arranged fish, because it does not release tannins into the liquid. A lid is placed on the tree to tightly cover the fish and enter the vessel. A weight is placed on the lid. Leave the fish in the solution until it releases its juice.
Depending on their size, the fish is ready between the fourth and tenth day of salting. Rinse the fish well before eating.
If desired, spices can be added to the solution - coriander, horseradish leaves, black peppercorns, bay leaf. They are sprinkled between the layers of fish.
Here are some recipes for marinated and / or salted fish: salted mackerel, marinated anchovies, marinated mackerel, marinated anchovies, salted salmon fillet, marinated herring.
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You Eat Fish Regularly - You Don't Get Sick
Regular eating of fish will reduce the risk of illness and physical injury by 40%, according to a Japanese study. The study on this issue was conducted by the National Institute of Health and Nutrition of Japan, writes in its pages the Daily Mail.
Preservation By Salting
Salting products has played an important role in human nutrition, as it has extended the shelf life of meat, fish and vegetables. Today, despite the technologies that allow longer storage of products and without salting, the hosts salt fish, meat and vegetables, as salt gives the products a specific taste.
Canning Meat By Salting
They have been Egyptians since ancient times preserved the meat by salting . The processes that occur in this process are not clear, but the preservative properties of salt are known. It penetrates the muscle juice, changes the proteins and creates a high osmotic pressure, which, in turn, makes the putrefactive microorganisms sensitive.
Several Options For Salting Fish
1. Salting fish with dry salt The fish is washed of mucus, cleaned of scales and entrails and drained. Rub with salt, calculating 150 g of salt per 1 kg of fish - it is better to use sea salt. Arrange in a wooden or glass container, placing black peppercorns, allspice and bay leaves between the rows.
