2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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. Leave in a cool room. After 20 days, remove, wash with cold water and hang in a ventilated place to dry. To keep it longer, it is nice to smoke.
2. Salting fish in brine
The fish, after being cleaned of the entrails and scales, is placed in a vessel. Boil brine from 1 liter of water, 250 g of salt, peppercorns, allspice and bay leaf, cool and pour over the fish. After 20 days, the fish is removed, washed with cold water and hung in a cool ventilated place to dry. To keep it longer, it is also nice to smoke
3. Salting fish quickly
The fish is cleaned and each one is immersed for one minute in boiling salted water - put 1 g of salt per 1 liter of water. Then place for 2 minutes in pure vinegar and then soak for 30 minutes in saturated chilled salt solution. The saturated solution is prepared with enough salt to leave some of it undissolved in the water, boiled and allowed to cool. After removing it from the saline solution, the fish is hung in a ventilated place. It dries and a thin cover forms on its surface.
The fish prepared in this way is preserved for several months.
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