Dried river perch. Several delicious recipes

Salted perch with spices

Ingredients

1 kg perch, 2–3 bay leaves, 3 g crushed ginger, 5 g sugar, 5 g cumin seeds, 160 g salt, 2 g ground red pepper

Cooking method

Clean the fish, cut off the fins and tail, make an incision on the back and remove the bones. Pat dry with paper towels and rub with a mixture of salt and spices. Put in a curing container, place a lid with oppression on top and put it in a cool place. After 3 days, change the brine, the bay is new. Prepare a brine at the rate of 160 g of salt and a little spice to taste per 1 liter of water. After 6 days, you need to change the brine again.

After 5-10 days, the perch will be ready to eat.

This text is an introductory piece.

Perch salted with spices Ingredients 1 kg of perch, 2-3 bay leaves, 3 g of cardamom, 2 g of cloves, 5 g of pepper, 200 g of salt. Method of preparation Peel the perch, cut off the fins and tail, cut into 2 parts and remove the bones. Then wipe dry, rub the fillet with a mixture

Salted onion Components Onion - 1 kg To prepare a brine for 1 liter of water - salt - 100 g Peel the onion heads and place tightly in a salting dish. Pour in chilled brine and refrigerate

Salted dogwood At the bottom of a liter jar - 2 bay leaves. Pour dogwood in jars with salted boiled water, sterilize for 25 minutes. Such dogwood is very suitable for meat and fish dishes, it can be used to decorate salads.

Salted peas Number of servings - 10 1 kg green peas 1 liter of water 2-3 pcs. allspice peas 250 g salt Preparation 10 min. Cooking 35 min. 1. Rinse the green peas and dip them in boiling water for 5-7 minutes. Water should be slightly salted - 1 tbsp. l.

Salted peppers Number of servings - 10 1 kg of ripe peppers 20 g of sugar 15 g of dill greens 5-7 blackcurrant leaves 2 horseradish leaves 70 g of salt Preparation 15 min. Cooking 60 min. 1. Wash sweet peppers, remove membranes and seeds. Wash again and put in

Salted cheese Alpine cheese 4 l milk, 150 g yoghurt, rennet For brine: 1 l water, 400 g salt Heat milk to 20 °C, add yoghurt, stir. Cover the bowl with a lid and leave overnight at room temperature. In the morning, heat the milk to 30°C. Rennet extract

Salted borage Ingredients: 400 g pork, 5 pickles, 4 potatoes, 2 carrots, 3 cabbage leaves, 2 onions, 1 glass of white beans, 1 tomato, 1 tablespoon each of flour and tomato paste, 2 bay leaves, 10 black peppercorns , nutmeg on the tip of a knife, pork fat

Perch, salted with spices Ingredients: 1 kg of perch, 2-3 bay leaves, 3 g of cardamom, 2 g of cloves, 5 g of pepper, 200 g of salt. Peel the perches, cut off the fins and tail, cut into 2 parts and remove the bones . Then wipe dry, rub the fillet with a mixture of salt and spices.

Perch salted with spices 1 kg of perch, 2–3 bay leaves, 3 g of cardamom, 2 g of cloves, 5 g of pepper, 200 g of salt. Peel the perches, cut off the fins and tail, cut into 2 parts and remove the bones. Then wipe dry, rub the fillet with a mixture of salt and spices. Lay in

Salted celery PRODUCTS 1 kg of celery stalks. 200 g salt PREPARATION In Chinese cuisine, only celery stalks are used. Sort the stems, remove old and damaged ones, rinse thoroughly, cut into pieces 2–3 cm long, put in a basin and mix with

Salted bacon To make salted bacon, cut the subcutaneous fat from the dorsal and lateral parts of the pork carcass, at least 1.5 cm thick. % sugar, 0.03%

Salted perch with spices Ingredients: 1 kg of perch, 2–3 bay leaves, 3 g of crushed ginger, 5 g of sugar, 5 g of caraway seeds, 160 g of salt, 2 g of ground red pepper. Method of preparation: Clean the fish, cut off the fins and tail , make an incision on the back and remove the bones. Then

Perch salted with spices Ingredients: 1 kg of perch, 2–3 bay leaves, 3 g of cardamom, 2 g of cloves, 5 g of pepper, 200 g of salt. Peel the perches, cut off the fins and tail, cut into 2 parts and remove the bones . Then wipe dry, rub the fillet with a mixture of salt and

Salted onion For 1 kg of onion - 150 g of salt. Cut the onion into strips, mix with salt, put tightly in jars. Close jars and store cold

Salty Springs. In addition to regular table salt, salty flavors are found in fish, soy sauce, tamari sauce, seaweed, and processed meats such as bacon, sausages, and ham. So the sweet, salty taste is useful in moderation and becomes

Every beer lover, and many who do not accept this drink at all, like to sit in the company of friends, crunching dried, salted fish. Someone will prefer overseas delicacies, various types of fish imported from abroad, but true connoisseurs know that you simply cannot find tastier river fish. And one of the most successful examples is the common perch. Of course, most would prefer to just go to the nearest store and buy as many salty treats as they want. But many will simply remember that this fish is found in abundance in any river or lake and will go after it on the weekend to prepare dried fish for future use. Catching them is not difficult, so even an inept fisherman, with some luck, will bring home a solid bunch of bass. But not everyone knows how to dry them.

What is the right way to dry perches?

Fish selection

Fish weighing from one hundred grams to half a kilogram are best suited. There is nothing to eat in the smaller ones, and they will dry out too quickly, turning into real pieces of wood, and the larger ones are difficult to salt properly, and the drying will go extremely unevenly - the tail is dry, the stomach is wet. Someone will prefer to gut the fish, but it’s better to just rinse it well, because it’s so great to eat perch caviar, and the fish will be more juicy.

Drying perches

Sprinkle the bottom of the enameled pan with a thick (up to half a centimeter) layer of salt and carefully place the fish, tightly and gently so that they touch each other and soak with salt faster. Sprinkle plenty of salt over the fish, trying to avoid unsalted areas, and lay the fish again. Some lovers also add to the salt and special spices that can be bought at the store, as well as bay leaves. The topmost layer of fish also needs to be generously sprinkled with salt, then covered with a lid that would freely enter the pan, and press down with a load of about 2 kg. Under the load, the fish must lie for 72 hours.

After that, the fish is taken out and very thoroughly washed in running, cold water. You can hang the fish to dry. This is best done by stringing the fish on a strong twine, threading it through the fish's eyes. Some also use ordinary paper clips or a specially curved wire in the form of an integral - passing one end through the eye, and clinging to a stretched rope or wire with the other. Hanging a fish upside down is a mistake. This leads to the fact that the tail dries out in a matter of hours, and the head and belly, thanks to the water flowing down, remain completely damp for a long time.

At a warm temperature outside, the fish dries from 5 to 8 days, but a lot depends on the humidity of the air, the size of the fish, and most importantly, on your taste. Someone prefers completely dry fish, and someone, on the contrary, juicy and soft.

Perch is one of the most common types of fish in our country. In addition to its widespread availability, it has lean, tender meat, which includes many useful substances. Perches are fried, baked, fish soup is prepared from them. If there is a need to prepare this fish for the future, then one of the options is salting.

The principle of perch salting is that the salt with which the product is processed removes excess moisture and thereby contributes to its longer storage.

Before buying, carefully inspect the perches for freshness. Signs of quality fish:

• leather- elastic and without spots, after pressing a hole is formed, which should be restored in 2-3 seconds;
• eyes- convex and transparent;
• gills- red or pink (the presence of mucus, and plaque is not allowed);
• fins- well of normal size (underdeveloped fins, a sign of fish grown in unnatural conditions);
• The simplest way to measure quality is fresh fish don't sink;

It is advisable to choose fish of the same weight. It is not necessary to remove the insides; this will not affect the taste of the product.

Preparing fish for salting

For salting, it is best to choose carcasses of approximately the same size. The ideal weight of perches for salting is up to 500 grams. It is not at all necessary to clean a small fish from the husk and entrails - just rinse it under running cold water and remove the gills.

If the fish weighs more than a kilogram, then it is advisable to clean and gut it:

• put the fish on a kitchen board and remove the scales from it;
• with a sharp knife, make a longitudinal incision through the entire belly, remove the intestines, liver, gallbladder, caviar and milk;
• remove the gills, as well as the first dorsal fin;
• Wipe the fish thoroughly with a clean, dry cloth or paper towel, paying particular attention to the abdominal cavity.

How to remove scales (video)

Descaling a perch is a laborious and thankless process, but there are ways that can make it easier:

The video describes 3 ways to clean perch, quickly and efficiently:

For salting, it is not necessary to remove the scales. But if there is a need to do this, there are three simple methods:

1. Scald with boiling water - the scales are removed much easier, the skin remains intact;
2. Remove the scales along with the skin - cut the fish along the ridge and remove the dorsal fin, grasp the edge of the skin and carefully cut it off the fish with a knife;
3. For this method, the perch must first be frozen:

3.1. Cut with a knife the skin from the ridge and belly along with the fins;

3.2. Remove the tail fin;

3.3. Pick up the skin from the side of the tail with a knife and remove it;

Dried fish is considered a traditional Russian treat. For this method of cooking fish, you can use different varieties and types. Often, hostesses and fishermen dry perch, both river and sea.

Dried perch after all processes acquires an amber color, and its meat becomes translucent. To obtain such a result, the technology for each drying point should be strictly observed.

How to wither a river perch

If the decision to cook fish in this way was made for the first time, then you may be faced with the question of how to dry perch correctly.

It is best to take perches before they start to spawn. During this period, they are fatter and tastier (the best individuals can be caught in winter and early spring).

If you dry these fish in the heat in the summer, then the cooking time becomes much longer. Therefore, the best time for this is spring, when there is still no heat, and late autumn.

By the way, when salting in winter, small carcasses can not be gutted, this will keep the fat content

How to prepare carcasses

In order to salt the perch, and later wither the carcasses, you should prepare. Fish should be selected the same size. This is due to the fact that the salting period for large and small individuals is different. The ideal size is the weight of one carcass 250 - 350 g.

Each fish should be gutted and rinsed well in cold water. After that, the gills and eyes must be removed from the head. To leave the abdomen intact, you can make a small incision near the ridge and remove the insides through it. Some fishermen find that rinsing after evisceration takes the taste out of the meat, so they simply wipe them down with a clean, natural cloth.

It is best to use glass, enameled, wooden and plastic dishes for salting. It will not oxidize and will not spoil the taste of the future dish.

How to salt fish

There are two ways to salt fish.

1. dry method. It is best suited for larger carcasses. In order to salt perches in this way, you should take a wooden basket or box, 250 g of salt per 1 kg and oppression. Prepared carcasses are rubbed with salt and laid out tightly in a container. During the laying process, you can additionally sprinkle the layers of fish with a small amount of salt. After that, a suitable-sized plate and a wooden shield are placed on the contents of the container and pressed down with a load from above. In this state, the carcasses are 6 - 10 days (depending on size).
2. Salt method. In this case, it is recommended to use a container made of plastic, glass or enameled basins. Salt is poured at the bottom of about 3 - 4 mm. After that, fish are laid out on it in dense rows. Sprinkle again with a layer of salt (copiously). Cover with a lid of a suitable size and put oppression on top. After that, it is cleaned in a cool place and left for 4 to 7 days. Approximately on the 2nd day, juice will begin to stand out from the fish, and when it mixes with salt, a brine (brine) is formed.

If necessary, between the carcasses, you can put bay leaves and allspice peas. This will give the fish new notes of taste and aroma.

If during the process the brine acquires a reddish tint or becomes cloudy, this will mean that the fish has deteriorated. This happens when the carcasses were prepared incorrectly or the fish was not quite fresh.

To salt perches correctly, you must use only freshly caught specimens that have not been frozen.

How to soak carcasses after salting

In order to properly rinse and soak perches, you should know the following.

The fish is soaked only in cold water. If it was heavily saline, then the water must be changed periodically.

The time for washing is determined as follows: for every 24 hours of salting, it is necessary to keep the carcasses in water for 1 hour. However, there is one exception. If salting took place in brine, then the time is reduced to 40 - 50 minutes for every day.

It is necessary to monitor the condition of the carcasses and not let them get wet. Otherwise, the meat will become too loose.

Before placing half the finished dish in water, rinse the carcasses from the mucus formed from the water and spices.

Fishermen usually soak medium-sized river bass in cold water for about 3 hours.

How to dry them properly

After the carcasses are of the required salinity, they must be dried. To do this, excess water is allowed to drain in a ventilated place in the shade.

Then each fish is threaded through the eye sockets or gill slits and hung in a special box made of mesh or gauze for drying. Such a barrier protects the treat from insects that can spoil it.

By the way, the carcass itself is not damaged by this method of stringing, and all the fat remains in the meat.

More fish can be hung on hooks. They are made of wire (steel) and bent so that there is a hook at each end (outwardly it looks like the letter Z). If the carcasses are very small, then simple paper clips (stationery) can be used for drying.

In this state, the drying process lasts 5-6 days. However, if the carcasses are damp, then you should leave them for another couple of days.

It is best to put the dryer on the balcony or outside in a shady place. After these steps, you can dovyalit perches.

If the attic is well ventilated, then you can use it

How to milk perches

No matter how strange it may sound, but drying and drying are almost the same thing. However, there is one difference. In order for the dried perch to take on its correct form, they should be laid out in the sun. You can wither perches at home in 60 - 120 minutes.

During this period, the carcasses will release a small amount of fat, which will dry out and give the perches an amber hue, and make their meat a little transparent.

After this, the dried perch can be served on the table.

Provided that all items were made according to technology, the fish will be stored for quite a long time. On average, it is 6 - 10 months, but usually the treat ends much earlier.

Store dried fish in the refrigerator, wrapped in paper

Step-by-step recipe for salting in brine

The following ingredients are used for this recipe:

• 2 kg perch;
• 500 g coarse salt.

If necessary, in a small amount, you can add a little bay leaves, allspice peas and other herbs for fish to taste.

Delicious perches can be prepared according to the following instructions.

1. Examine the carcasses for signs of spoilage. They should not have strange spots, an unpleasant smell, cloudy eyes and other imperfections.
2. Rinse and butcher the fish, gut and remove the eyes and gills. After that, wipe each carcass well with a natural, clean cloth.
3. Rub each fish well inside and out with salt, avoiding hard-to-reach places.
4. After that, place them in an enameled container of a suitable size so that they lie very tightly. The abdomen should be turned up.
5. Pour the remaining salt into a container and cover everything with a lid of a smaller diameter and put oppression on top.
6. After 3 - 4 days, remove the perches from the formed brine and rinse from the mucus in running water.
7. Spread them on the table and let the excess moisture drain. After that, prepare them for drying.
8. String each carcass through the lip or eye socket on a wire or fishing line and hang it in a shaded, ventilated place. The balcony is ideal.
9. Insert spacers from toothpicks into the abdomens. After that, protect them from insects.

After 3 - 4 days, the fish can be removed, laid out for 40 - 60 minutes in the sun and invite friends. The dried meat of the finished dish will have a pleasant amber and slightly golden hue, and if you look through it into the light, it will be slightly transparent.

They prefer to eat such a treat with boiled potatoes or foamy drinks.

If, during gutting, there is caviar inside, then it should be collected in a separate plate and then salted. This will be a great addition to the main treat.

According to this recipe, a delicious ram is obtained.

What can be done with dried fish

After the dish is ready, it can be smoked a little. This will require a smokehouse and prefabricated wood chips (usually birch barks with currant branches are used). Dry-cured fish is loaded into the upper compartment of the smokehouse, and wood chips are placed in the lower one and set on fire. After it burns out, you can take out the perches.

Do not keep dried fish in the smoker for more than 50 minutes, otherwise it will become too soft and lose its shape.

The treat will acquire a beautiful bronze hue and a delicious aroma. His taste will also change a little and become brighter and more saturated.

It happens that in the hot season it is urgent to save the fish. The best way to save for the future on a fishing trip or at home is salting. How to salt river fish? Let's look at several recipes for cooking vobla, perch, gobies, bleak and roach in large, medium and small sizes.

Types and methods of salting river fish

Real Russian cuisine is hard to imagine without river fish. A river dweller is good in fish soup and other fish soups, it is boiled in water, steamed, dried, dried and salted. If large freshwater inhabitants can be cleaned, cut and salted into pieces, then smaller bony specimens are best cooked with salt as a whole.

Attention! For salting any fish, only coarse salt is suitable. Only she, slowly dissolving, gradually draws liquid from the fish. Finely ground salt will only salt out, but not dry river fish.

The principle of the ambassador is simple: salt does not preserve, it simply removes moisture from the fish. Salting of a river dweller is wet, dry, mixed and sagging.

What is brine?

One interesting concept, brine, is inextricably linked with the wet method of salting freshwater inhabitants. Other preparation methods do not use this definition.

Brine is the moisture released by the fish during the salt treatment. A special liquid is saturated with proteins, minerals and even the most valuable fish oil, which is why it differs from ordinary brine and has its own name.

In fact, wet-salted or dry-salted fish is prepared in exactly the same way. The fundamental difference is that brine remains in the container or drains (removes) from there.

Wet version of salting vobla, perch, gobies, bleak and roach with sugar

This method is suitable for both camping and home conditions. Freshwater, cooked with sugar, have a refined, more delicate taste. To prepare fish in this way, it is better to follow a step-by-step recipe:

1. Prepare a non-oxidizing container, such as a bucket or pot.
2. Peel the fish carcasses, leaving the head. Remove scales.
3. Directly on the bottom of the container should be laid the first layer of the catch. Carcasses are best placed belly up.
4. Fill each copy with salt in a proportion of 10 kg. fish and 1 kg. coarse salt plus 1 tbsp. l. Sahara.
5. Layers of fish alternating with salt should not reach the top of the container. A press should be placed on top of the fish mass.
6. After 2 days, the brine will cover the entire mass.
7. After 3 days, small fish will be ready, and after 7-8 days - large. The finished batch is pulled out of the brine, washed under running water and left to dry in the open air. Then roach, perch, gobies, bleak or roach can be put into any containers for long-term storage.

Vobla Ambassador without sugar. Wet and dry way

Vobla is a fairly common inhabitant of Russian rivers. Often fishermen, having caught this fish, ask the housewives the difficult task of processing it. In fact, the recipe for competent preparation of roach, like any other freshwater fish, is quite simple:

• medium or large fish need to be gutted and the scales removed. Then rinse and dry the carcasses;
• the next stage is rubbing the vobla with salt. Salt is laid not only outside, but also inside the abdomen of each specimen;
• grated fish should be laid in rows in any dish convenient for you and wait only 5 days.

If you have planned a wet salting, then the fish must be pressed down with oppression and left in the container. Gradually, the carcasses will release liquid, this is the brine.

For dry salting, you need to lay the catch as stated in the recipe, but the container for salting should be with holes. The brine will seep through them, and the vobla will remain dry.

Sagging method of salting roach, bleak and other river fish

This recipe is best used for oily, tender fish. The advantage of this method is that freshwater meat is more tender and differs in taste from traditional salted fish. The downside is the need to build a special structure for salting.

Cooking steps:

1. Set the containers for harvesting fish so that it can be hung and strengthened by a number of transverse rods of the same length.
2. Hang whole (if small) or gutted individuals on rods so that there is a small distance between the carcasses. The fish must be completely lowered into the container.
3. It is necessary to pour the prepared brine into a plastic basin or other container. To do this, dissolve salt in water.
4. If the water with salt completely covers the catch, then everything was done correctly.

Advice. How to determine the right amount of salt in brine? Very simple! If you lower a raw potato or an egg there, they should not sink, but float on the surface.

After 5-7 days, the salty batch can be eaten. But before that, it should be removed from the liquid and dried a little.

The above brine methods are good to use to save a large catch for the future. Regardless of the recipe, roach, perch, gobies, bleak or roach can be stored for a long time, or eaten immediately after the end of the salting. And you can soak 3-4 hours in water or milk and use for frying or cooking a variety of fish dishes.

Salting river fish - video