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Salting and drying fish
1 serving
The fish must be processed immediately after the catch. For 1 kg of wobla, tarani, chekhoni, zhereha, carp, linen, ule - for moderate salt - 50 g of salt, and for strong - twice as much. Large fish are gutted, leaving only caviar and milk, small salt whole. The fish is washed with cold water, the liquids are allowed to drain. The trifle is laid in a basin, sprinkled with salt, mixed and placed in a container, and pressed with a yoke from above. Medium and large - after evisceration and washing, grate with salt against the scales, fold in containers with rows of abdomens upwards, pouring the rows with salt. And they also keep under oppression. For small fish, you can go down to the cellar in a couple of days, for the middle and large in 5-10.
The fish must be processed immediately after the catch. For 1 kg of wobla, tarani, chekhoni, zhereha, carp, linen, ule - for moderate salt - 50 g of salt, and for strong - twice as much. Large fish are gutted, leaving only caviar and milk, small salt whole. The fish is washed with cold water, the liquids are allowed to drain. The trifle is laid in a basin, sprinkled with salt, mixed and placed in a container, and pressed with a yoke from above. Medium and large - after evisceration and washing, grate with salt against the scales, fold in containers with rows of abdomens upwards, pouring the rows with salt. And they also keep under oppression. For small fish, you can go down to the cellar in a couple of days, for the middle and large in 5-10.
vobla - 1 kg, or ram - 1 kg, or chekhon - 1 kg, or priest - 1 kg, or carp - 1 kg, or tench - 1 kg, or embellishment - 1 kg, salt - 50 g
