Salt iwasi at home

4 servings
2 days

For salting, we can only buy frozen iwashi. Let it thaw on the bottom shelf of the refrigerator. The skin of the fish is very thin and delicate, when buying, try to choose fish without damage, but if you get a little cleaned up places, it's okay. Salt should only be taken large culinary stone, extra and iodized will not work. I took only a mixture of peppers and bay leaf, who loves spicier, you can add coriander/grain/, cloves, allspice.

Wash iwasi thoroughly under cool water. It is not necessary to gut and remove the head or gills, but it is worth washing the gills and mouth well. By the way, this fish has no teeth, it feeds on plankton, so don't hurt yourself. If you wish, carcasses can of course be gutted, but this is a small fish weighing 65-100 grams, and it will salt perfectly and will be very tasty.

Dry the washed fish with paper towels.

Prepare the salt mixture. Mix salt, sugar, crushed pepper, finely broken bay leaf in a pialka. Sprinkle and lightly grate each fish with such a mixture, be sure to pour a little into the gills. Spices can be taken to your taste and preference, or dispensed simply with salt and sugar.

Sprinkle a little salt mixture on the bottom of a container of food plastic or in a glass container, put the fish upside down in one row, sprinkle the rest of the mixture on top. Close with a lid and leave at room temperature for 10 hours, then put in the refrigerator for another 1 day.

At the bottom, after 10 hours, brine will appear, once gently turn the fish upside down, for uniform salting.

After two days, we cut the fish as usual and remove the sample! She will be low-school. We usually eat potatoes, for other purposes it is small. If they salted more and did not immediately eat, I cut it, clean it from skin and bones, put it in a jar layer by layer with onion rings and pour refined oil. Store in the refrigerator.