2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
And while we're on a St. Nicholas theme, let's remember that fresh fish is deteriorating fast. For this, some way must be found to preserve. Such is drying - a method of preserving food that works by removing water from them.
Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying), but in the case of lyophilization (freezing), the water is removed by sublimation. Bacteria, yeasts and molds need water in their food to grow, and drying effectively stops their chances of surviving.
The oldest traditional way to preserve fish is drying. Putting food in this way is the world's oldest known storage method. Dried fish has a shelf life of several years. The method is cheap and effective in suitable climatic conditions. It can be made directly by fishermen and their families, and the resulting product is easily transported to market. At home is also not difficult.
Drying fish
step 1
Cut the fish into thick strips lengthwise. Cut the fish fillets into smaller, approximately equal strips.
Step 2
Cover the fish strips with the marinade from 1 1/2 to 2 tsp. salt per kilogram of fish, spices of your choice and 1/4 cup water. Salt is important because it prevents bacteria from growing in the fish during the drying process. You can use one or a combination of black pepper, cayenne pepper, tarragon, basil, parsley, cumin, curry or other herbs and spices. Leave it in the fridge for about 8 hours so that it can absorb the flavors.
Step 3
Take each strip of fish in your hand and drain the marinade. Put it in a tray. Perform this step for each piece of fish without overlapping the strips.
Step 4
The dried fish strips are left outside or in a room with a suitably high temperature, about 25-35 degrees, until it becomes firm, dry and elastic. This will take about 10 hours, but many factors are involved, including humidity, the thickness of the fish, and the amount of drying that can speed up or slow down the drying process. If you see moisture on the fish, you should continue to dry it, but if the fish breaks down when you bend it, then you have dried it for too long.
Once ready, it can be stored in the freezer, in packages or in jars.
Recommended:
Let's Make Dried Meat
Homework is homework, who wants to say anything. And home-dried meat is a delicacy that cannot be replaced by any other purchased appetizer. As long as you do it right, of course. This is how: Homemade fillet Necessary products: Pork or beef fish, fillets;
Dried Black Lime - How To Make And Where To Use
Dried black lime is small, about 2-4 centimeters in diameter and is round to oval in shape. The color of the bark varies from yellow-brown to dark brown, sometimes it looks almost black. That is why the product is so called. Its inside is dried, dark brown-black, brittle and scaly.
Easily Make Sweet Dried Fruits For Winter Days
Making compotes, although somewhat outdated, is not really that old. Years ago, not so many compotes were made, but rather the hosts dried fruits, which is healthier. Then the fruits were put to boil in hot water - our well-known oshav. Today we can also easily prepare dried fruits.
How To Make Sun-dried Tomatoes In Olive Oil
Tomatoes have long been revered in our country. They are already on the market all year round. In recent years, dried tomatoes have become established and are available in almost every store. Dried tomatoes in olive oil come from Italy - a country of rich and varied tastes.
How To Make Homemade Dried Eggplant
Eggplant is one of the most commonly used vegetables. It is used alone and in addition to a number of soups, dishes and sauces. Dried aubergines are a particularly characteristic addition and are becoming increasingly popular in our country.
