You can serve a good dried bream as a separate dish, or as a beer snack. If you use it regularly, then you can improve the condition of blood vessels and regulate the metabolism in the body. Read more about how to cook dried bream at home, how many days to salt and why it is better to do at the end of summer, read on in the article.
Selection and preparation of ingredients
Drying is a way to gradually dry a juicy product in air. An auxiliary role in this process is played by draft, salt, i.e., any factors that contribute to the proper drying of products. You can dry fish and meat. The preparation for this popular process is salting. Vobla, ram, bream, pike perch, common carp, asp, rudd, hamsa, sprat are suitable for processing. Recipes and technology for preparing dried fish will be approximately the same.
Coming from fishing, start by choosing suitable specimens from the catch. Select carcasses no more than 35 cm long. Larger specimens will remain moist inside, and left guts will make the dish bitter. This does not harm the body and does not reduce the benefits of consumption, but somewhat spoils the impression of the final result. Do not rush to immediately start the ambassador. Fresh fish should be placed for several hours in a well-ventilated area. To protect it from insects - prepare a solution of 25 g of vinegar dissolved in a glass of water, soak gauze and cover it with carcasses.
Important! An indispensable condition for drying the bream is to remove the gill covers. But the head itself does not need to be removed.
Then you need to wash the bream with cold water, remove the insides and rinse again to wash off the mucus. Remember that the more fluid the fish loses while they dry, the tastier the snack will be, so you should not overexpose it in salt. Of the methods for wilting the bream completely, usually use one - dry or wet. The first is often used because of its speed. The coarse salt used improves the taste, but it should also remove excess moisture. If you take small table salt, then it will create a crust on the surface, preventing the meat from drying properly.
Cured bream recipe
2 kg2 months
coarse salt
300 g
Nutritional value per 100 g:
To start drying the bream, it needs to be cut and gutted. If the fish is small, then you do not need to gut, because it will dry quickly. Suitable for treating bream that has fed enough fat over the summer.
Then you need to take enameled or plastic dishes for salting. Pour a layer of salt to the bottom. Pour salt inside the carcass as well, since the ridge of large fish should be salted out longer.
Sprinkle the surface with salt, gently rubbing.
Put the yoke on top. To do this, a plate or cutting board is suitable, on top of which a container with water or another heavy object is installed.
Put the container in the refrigerator or other cold place for 1-2 weeks. The finished carcass will be slightly "rubber". This means that she "gave" all the excess moisture.
Pour water into the pan and put the carcass there for 12 hours. It is impossible to skip the stage of soaking and drying the fish immediately. Too much salt will just stop you from eating it.
The end of the process can be determined by the fact that the bream has surfaced. Now it looks like ordinary fresh fish.
Hang the carcass to dry tail-up. Thus, all excess salt sinks to the head and will be discarded before use. The hook is inserted just below the caudal fin.
The carcass is placed in a room with good ventilation, so that it dries well. With large fish, you can straighten all the fins to give it a more attractive appearance.
Finished products in clearance will be clean and transparent, which indicates that the meat is salted quality.
Before eating, the head is removed from the bream, the skin is skinned, and the meat is cut into pieces.
To start drying the bream, it needs to be cut and gutted. If the fish is small, then you do not need to gut, because it will dry quickly. Suitable for treating bream that has fed enough fat over the summer.
Then you need to take enameled or plastic dishes for salting. Pour a layer of salt to the bottom. Pour salt inside the carcass as well, since the ridge of large fish should be salted out longer.
Sprinkle the surface with salt, gently rubbing.
Put the yoke on top. To do this, a plate or cutting board is suitable, on top of which a container with water or another heavy object is installed.
Put the container in the refrigerator or other cold place for 1-2 weeks. The finished carcass will be slightly "rubber". This means that she "gave" all the excess moisture.
Pour water into the pan and put the carcass there for 12 hours. It is impossible to skip the stage of soaking and drying the fish immediately. Too much salt will just stop you from eating it.
The end of the process can be determined by the fact that the bream has surfaced. Now it looks like ordinary fresh fish.
Hang the carcass to dry tail-up. Thus, all excess salt sinks to the head and will be discarded before use. The hook is inserted just below the caudal fin.
The carcass is placed in a room with good ventilation, so that it dries well. With large fish, you can straighten all the fins to give it a more attractive appearance.
Finished products in clearance will be clean and transparent, which indicates that the meat is salted quality.
Before eating, the head is removed from the bream, the skin is skinned, and the meat is cut into pieces.Video recipe
Features of storage of dried bream
If you need to store the product at room temperature, then it is placed in a paper bag, wrapped in several layers of paper or laid in a box of corrugated cardboard. The method is suitable to save fish for a short time - up to 1 week. You can store it in the refrigerator for up to 1 month, but keep in mind that when it comes in contact with air, it oxidizes and begins to deteriorate..
Did you know? Dried fish keeps all the nutrients fresh, only in concentrated form. It is rich in proteins, vitamins, iron and calcium.
In order to ensure the safety of the finished product for 3-6 months, you need to pack dried fish in a vacuum using a special packer. Buying such equipment for the home today is not difficult. But it will be interesting only with large volumes of fish that need to be preserved.
If it is not enough, then wrapping in an ordinary plastic film, you can save the carcass in the freezer for up to 1 year. Dried fish can be used not only as a snack for beer, but also as an ingredient for soups or for making sandwiches. If you have bream and desire - be sure to try to cook it by drying.
