Women's Tips

How to fuss the roach

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Small and medium-sized fish are suitable for salting, as large ones will not completely salt out and remain moist inside, which will affect the taste and increase the likelihood of infection with intestinal infections when eaten.

Instead of tarani, you can use for salting and any other medium-sized fish, for example, carp, korpёrёrok, podleschikov, ruffs, sabrefish, minnows. The average fat content is optimal, since at low the fish will turn out very dry, and at high it will have an unpleasant taste.

Is gutting a fish?

Opinions about gutting fish before the ambassador are divided. But if the roach was caught in the summer, then in the reservoir it probably fed on freshwater microorganisms and greens, and in this case, if the insides are not removed, there may be an unpleasant smell. In addition, the flesh will acquire a characteristic aroma and bitter taste, so gutting is still desirable.

Cut the tail and the head is not necessary, it is enough to make a small incision in the abdomen and get all the excess. Next, the fish is thoroughly washed and dried. This completes the preparation, and you can proceed directly to the ambassador.

Dry way

This option is simple and requires a suitable container (it can be a wooden box or enamel basin), salt, and the fish itself.

  1. Pour a layer of salt about 7-10 millimeters thick at the bottom of a clean container.
  2. Rub all fish with salt, pushing it into the mouth and gills. You can also make a few holes for a better brine.
  3. Spread the fish on the salt, sprinkle it with a centimeter layer of salt. Laying for better tamping is made heads to the tails and backs to the abdomen, so as not to leave free space.
  4. Putting layers and sprinkling all the fish with salt, cover it with, for example, a thick cardboard, a perforated board, or a lid of diameter less than the capacity itself. Place a weight of about 7-10 kg.
  5. Send the container to a cool place, for example, in the refrigerator, cellar or on the balcony (during the cold season).
  6. How much salt to fish in this way? Duration depends on the weight of one carcass: about 100-150 grams - two days, 500-700 g - three or four days, more than 800 grams - from five to seven days to two weeks (for large specimens).
  7. In the process of salting will be allocated juice, which must be poured daily. You can determine the readiness by the absence of liquid.
  8. Now wash the salted fish and soak it in water and then in acetic solution (50 ml of 9% table per 10 l) to remove excess salt to kill bacteria and scare away flies.
  9. It remains to hang the carcass in a ventilated room and dry to the desired state. You can also dry the fish in wooden open boxes or on trays, turning regularly.

Tip! If the weight of the yoke is increased after a day or two, then the fish will salt more fully and well.

Wet way

Such a recipe involves salting in a concentrated saline solution. And you need this:

  • a fish,
  • water,
  • salt (100-150 g per liter of water).

  1. Washed and, if desired, gutted fish, immerse in the finished salt solution so that it covers the carcass completely.
  2. Press the fish on top to avoid floating.
  3. After two to five days (depending on size), remove the carcass, rinse thoroughly or hold for half an hour in cold water and dry.

This method is also simple. Only fish and salt are needed. The process is also simple:

  1. Fish very carefully from all sides rub with salt. Make holes and stamp salt in them.
  2. Prepare a wire or rope, string the salted carcasses on it.
  3. Now strung fish hang out in the courtyard of a private house, on a balcony or in a constantly ventilated room. To protect against flies, you can cover the design with gauze or make something like a tent or dome out of this material.
  4. Salt ram will be at least two days. And the longer the period, the drier the flesh will be, so adjust the timing at your discretion, taking into account your taste preferences.

Recommendations

Finally, some useful tips:

  1. If you decide not to gut the fish, then for high-quality salting inside it is necessary to pour a strong saline solution through the syringe through the mouth. Some fishermen do this immediately after receiving the catch.
  2. In the salt, you can optionally add various seasonings to give the finished salted ram flavor and spice.
  3. It is best to use coarse salt, since fine salt will increase the period of salting and may form a crust on the surface.
  4. If, when applying the wet method, add a little bit of granulated sugar to the brine, then the finished fish will be softer and more pleasant to taste.
  5. If you plan to dry large fish, then to speed up the process, make a few longitudinal cuts in it. And small carcasses and so dry.
  6. If the fish is very dry, then it can be made softer, if moistened with a brush or sponge, and then wrap the parchment. Then periodically moisten the paper so that the pulp draws in moisture. You can also correct the situation with undrained ram, if you wrap it in a newspaper that will absorb excess liquid.
  7. Properly salted ram is stored for 3-5 months, and in cold and sealed packaging - up to 9-10.

Salty roach will succeed in glory, if you choose the appropriate recipe and follow all the rules of salting.

Fish preparation

You can catch this fish in almost every pond in Russia. Drying roach is best in the spring, when the fish is the most delicious, fat, and still does not have the smell of mud. It is during this period that many individuals with caviar come across.

If you can’t catch a fish by yourself, when buying, you need to pay attention to the appearance of the plotters. Fresh specimens have shiny scales without mucus and mud, transparent eyes, red wet gills. Quality roach smells of river water and freshness.

Before salting the roach, it is sorted by size. Small carcasses (up to 0.5 kg) are fully dried: unpurified fish has a more pronounced taste. Larger individuals must be gutted so that they do not deteriorate in the process of preparation. Milk or caviar can be left in the belly of roach.

Salting methods

To make dried roach at home you will need:

  • 2 kg of fresh fish,
  • 300 g of coarse salt.

  1. Carcass rubbed with salt on the outside, especially carefully near the gills, gutted - also from the inside.
  2. The remaining salt is poured at the bottom of a large plastic or enamelware.
  3. On the salt densely spread roach. If there are too many carcasses, sprinkle with salt each layer.
  4. A press is placed on top: a board, a lid with a stone or dumbbells, so that the fish reside in brine.
  5. Salt roach for drying should be in the refrigerator for 2-4 days. The period depends on the size of individuals. The willingness of plotchik is determined by shade and density: they become dark and difficult to bend.

For salting roach wet prepare a strong saline solution, called brine. To determine if there is enough salt, put a raw chicken egg in the solution: if it comes up, you can salt the fish. The cleaned and gutted rasp is put in a hedgehog, a wire mesh is placed on top and the oppression is set. In this way, the fish is salted in a cool place for 3 days.

Salting of especially large roach is best done by the dry method. For this, the fish is gutted, washed, several transverse cuts are made at the ridge, then rubbed with salt, and the belly is filled with salt crystals. The carcass is placed in an enamel bowl back down, covered with salt. Capacity covered with several layers of gauze. How much salt large roach? Large carcasses are completely salted in the refrigerator for 4 days.

Maceration

Salted fish must be soaked in cold water before drying. The average time of this procedure is 2 hours. It is necessary to focus on the period of salting the fish: if a large individual spilled out within 4 days, it should be soaked for 4 hours.

It is believed that a roach, filled with plain water for soaking, is ready when it begins to float. However, if you do not like too salty fish, you can not wait for this effect. Soaked fish laid out on sheets of paper or towels and dried. You can hang a roach above the sink for a couple of hours.

Drying process

Prepared roach hang heads up on a strong cord. If the fish is cooked with the entrails, it is suspended by the tail so that the fluid or the contents of the stomach, leaking, does not fall on the meat. Between the individuals should be enough space for ventilation.

If drying occurs in the summer, the fish can be damaged by flies. To prevent this from happening, the carcasses are pre-dipped in a solution of 3% vinegar. For the same purpose roach smeared with vegetable oil. You can cover the hanging carcasses with gauze, and apply vinegar to the top with a spray bottle. Also, the fish should be dried at night, so that by noon it dries out and becomes unattractive for flies.

In hot days, roach is not recommended to hang out in the sun. To make it soft and juicy, it is placed on the dryer, which is placed indoors in a draft. It is convenient to use special wooden boxes, on which a special grid is stretched. Such a device can be prepared by yourself, taking a gauze cut instead of a net. In winter, fish can be hung in the kitchen or in the corridor.

The ideal temperature for curing carpentine is 18–20 degrees. Depending on the size of the carcasses, it is necessary to dry the fish from 7 to 28 days. After that, the roach is folded into fabric bags and left to mature for another 3 weeks.

Fish storage conditions

Dried roach can not be kept in rooms with high humidity, as it can quickly deteriorate. It is best to store the product in gauze or cloth bags in limbo. First you need to make sure that the roach was completely dry, otherwise it will soon become rotten.

At low humidity and temperature close to zero, dried roach can be stored for about a year. Periodically check the status of the product. If you get rid of the fish that began to spoil in time, you can save the entire batch.

The recipe of dried roach can be changed by adding new ingredients. The taste of the fish will be more tender if 30 g sugar is added to the salt. Fans of savory dishes can not only salt the roach, but also spice it with black or red pepper. The same spice can be sprinkled with ready-made fish. To roach acquired a pleasant acidity and become softer, before withering it, carcass sprinkled with fresh lemon juice.

Taranka: the secrets of cooking dried fish at home

Fragrant and tasty fish taranka (taranka, taran) from the carp family has always been popular in southern Russia and in Ukraine - it was dried and served with beer. Subsequently, any dried fish, such as roach and roach, was called taranka. Dried taranka was the most affordable and cheap snack in Russia, so she enjoyed great popularity. All residents of the Kuban and Azov regions know how to make a taran: first, the fish is salted, and then dried, with the result that it acquires a special spicy taste and aroma. Better snacks for beer is not found!

How to cook taranka: choose and process fish

Since the ram is now called any dried fish, for this dish you can take not only the ram, roach or roach. Other varieties of fish are also suitable - bream, white bream, sabrefish, pike, crucian carp, rudd, ruff and minnow. Very tasty taranka is obtained from bluefish, gustera, toptop, vomer, perch and steer. The fish must be of medium fat and small size, otherwise it will not salt and spoil. The fattest fish bream, vomer and sabrefish has medium fat content, the ruff is very tender and has few bones, dried perch is sweetish, and pike is rich-tart and piquant.

It is not required to treat fish in a special way in order to pickle a taranka - rinse it well enough and remove entrails if the fish is small. Some connoisseurs love unwelcome rodents - everyone has their own tastes. However, in summer, when the inhabitants of rivers and lakes feed on greenery and microorganisms, it is better to gut even a small fish, otherwise an unpleasant smell will appear in the process of drying, and the taste of such taranka will be bitter. By the way, the gills are also better to remove - they can spoil the taste of the fish. How to salt taranka, if you still decide to leave the insides? To do this, pour saline into the fish's throat before salting - for this reason, many prefer to salt the live ram. The fish opens the mouth and swallows the brine, which makes it possible to salt the internal organs qualitatively.

First, the fish salted, and then dried. How to pickle taranka at home? There are different recipes salting taranki, but usually used in two ways - wet and dry. The wet method is suitable for small fish, dry - for large fish weighing more than 1 kg.

Wet salting fish

According to this recipe, taranka is salted in a fairly concentrated brine, and the degree of salt concentration is checked by a raw egg - it should float to the surface. A strong salting solution for fish is called a bull hat, and the fish is held in it for about 3–4 days, and so that it does not float up and salted evenly, it is covered with a metal grid or a grid is placed on top of it. A bucket, basin or pot where the batter is salted should be placed in a cold place so that the fish will not spoil. For wet salting usually take fish weighing less than 0.5 kg. In general, the question of how much salt a taranka depends on the size of the fish - the bigger it is, the longer the salting process will be.

After that, salted fish is well washed and soaked in fresh water - shallow for 30 minutes, and large for several hours. In this case, it is recommended to change the water several times, and after the first change of water let the fish lie down in the air, come to life and give the salt evenly distributed in the tissues. Then you can put it back in the water, and when the fish starts to emerge, the soaking process can be considered complete. Do not worry about how to pickle a taranka without oversalting it - it is believed that it absorbs as much salt as it needs. Salted and soaked fish becomes slightly transparent and acquires a light amber shade.

How to make a taranka: the method of dry salting

The fish is first well rubbed with salt, sprinkled salt in the abdomen, in a cut on the back and in the gills, if you decide not to remove them. Pierce the carcass with a fork or knife and rub salt into the holes. Pour about 0.5 cm of salt into a large stainless steel metal dish, place the taranka in dense rows back down and generously sprinkle salt on top to create a real salt layer 1 cm thick. Approximately 250 g of salt is required for 1 kg of fish.

Make another layer, and then lay a plate smaller than a saucepan or wooden plank on top - this is necessary to ensure fresh air for the fish. Put pressure on the lid and put the fish in a cold place, for example, in a refrigerator, in a cellar or on a balcony. At the same time make sure that the fish do not fall the sun's rays. By the way, at first it is better to put a small yoke, after about 6–7 hours it can be strengthened - so the fish will salt out evenly. Interestingly, in Russia in the villages, the fish were salted in a wooden box with holes, which was placed in a spacious container.

In the process of salting liquid is formed, which will have to be drained, and the time of salting depends on the size of the taranka. Fish weighing up to 100 g salted for 1–2 days, medium-sized fish weighing 600–800 g are sufficient for 3–4 days, and large fish will need from 5 to 14 days to complete salting. As soon as the taranka stops secreting juice, it is ready, but first it should be well washed and soaked in cold water for 2 hours, then an hour in acetic water - take about 50 ml of vinegar into a bucket of water. This is done to prevent the reproduction of pathogenic microorganisms, because of which the taranka deteriorates very quickly.

How to dry a taran correctly

Make a double thread and string fish on it at a distance of at least 7 cm from each other, threading it through the eyes so that the valuable fat and brine do not flow out through the mouth, but remain inside. Some fishermen dry the taranka on hooks, and put the small fish on a wooden surface and turn it over as it dries. Such a taranka is especially tasty, tender and rich. Fish "garlands" should be hung in a well-ventilated place, but in the shade - in the attic or on the balcony, taking care of the absence of insects. By the way, soaking in acetic water is a reliable prevention against flies, because the smell of vinegar scares them. If the flies sit on the fish, it is better to throw it away right away, because they can lay eggs on it. For more reliable protection against insects, it is better to put together a special box for drying fish and to cover it with a fine net.

Many dry the fish in the Isidri dryers - in this case, it is necessary to slightly open the gills of taran (if they are not removed), cut the belly and strengthen it in the opened form with the help of toothpicks.

After 3 days, the fish can be considered dried. If you want dried taranka, wait 2 weeks. Правильно высушенная таранька не мягкая и не твердая, имеет приятный вкус и запах, отличается красновато-янтарным оттенком без желтых пятен, а на свету слегка светится. Рыба, засоленная мокрым способом, после сушки становится более сочной, а засол без воды дает более сухую рыбу.

Как сделать тараньку вкусной: секреты гурманов

  • Для засолки используйте крупную соль, которая обладает способностью вытягивать влагу из рыбы. Чем меньше в рыбе жидкости, тем быстрее она потом засушится и получится более вкусной. In addition, fine salt forms a crust on the surface of the carcass and does not allow the fish to salt out.
  • Adding a small amount of sugar to the pickle makes the fish very tender, savory and tasty.
  • What weight should be oppressed when salting? Usually put a load weighing 3-20 kg, depending on the size of the fish and personal preferences. If you pickle fish in the summertime, cover it with a cloth or gauze to prevent insects from getting inside.
  • If you want the fish to dry well, slightly cut it after salting. This applies mainly to large fish, because small fish is dried much faster.
  • Many housewives during the dry salting drain the brine from the pan or bucket by hand, which is not very convenient. The ideal option is to drill holes in the bottom of the dish, and then the liquid will flow down independently. Then this dish can always be used for salting fish.
  • If you peresushili taranka, moisten it with water and wrap in parchment for 2 days, occasionally moistening the fish. Too dry fish can grind to the consistency of flour and sprinkle it with salads, soups and main dishes.

Salting tarani at home - how to pickle the ram correctly

Everyone knows that salted fish is stored longer. Therefore, in order to stock up a ram for future use, you need to know how to salt the roach.

There are several ways of salting fish: dry salting, in brine, drying, drying. All these fish processing technologies are not labor intensive, but long lasting. But after cooking, the fish product is stored for a long time, which will determine the duration of the period of use.

Salting tarani at home: what is needed?

First, the fish in sufficient quantity, so as not to feel sorry for the time and effort spent. Secondly, a few kilograms of salt - depending on how much fish you have, since salting 10 kg of ram will take at least 2 kg of salt.

Thirdly, special equipment and the right place for storage: dry salted fish is kept in wooden tanks, for drying and drying, a wire or a special drying device will be needed.

Fourthly, appropriate climatic conditions in accordance with the technology of preparation of the fish product: a constantly ventilated room, shade or the sunny side, humidity and air temperature.

How to salt the ram at home in different ways

Properly cooked salted ram in different ways will require you to endure, since salting, drying and drying will take two weeks (plus or minus) in each individual case.

If you do not like the smell of fish in the house, then choose a place for fish so that the smell does not bother you. The apartments are usually a balcony or loggia. In a private house - cellar, barn, porch, street.

Wet ambassador

How to pickle ram at home, if you want it to stay juicy? Then use the technology of wet salting fish. All preparations are identical to the dry method, except for the container in which the fish will be stored. There should be no holes in it so that the extracted juice from the fish will not go anywhere.

You can add a little sugar to the pickle, then the taste of the fish will be softer.

Again will require oppression. In a day or two a tozluk (fish brine) will appear. Salt ram somewhere in a week and a half. Then it should be removed from the brine, washed, dried and placed in any storage container.

Today, we no longer use brine for the second time, but in the old days, tuzluk was used several times in fishing areas.

More such recipes on our website:

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Silver carp salty home-style - proper salting carp at home
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Quick trout pickling at home - recipe with salt and sugar
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How to pickle taranka

1. Clean the fish from the entrails. Scale leave.

Carcasses weighing up to 1 kg should not be cleaned, as quiches will dry out, but still it is better to gut even small fish, since in summer it feeds on greens and microorganisms that give an unpleasant smell, and a bitter taste appears in the finished taranka.

If it is decided to leave the insides, then 10-30 ml of a saturated salt solution (1 part of water and 2-3 parts of salt) should be poured into the throat of each still-living fish; when swallowing brine fish, the internal organs are salted out well.

2. Rinse each fish thoroughly in running water from the remnants of the entrails. Pay special attention to areas near the head and tail.

3. Cover the bottom of the tank for salting with a uniform layer of salt in 1 cm.

4. Salt the gills in each fish, rub the inside with salt, then make a puncture with a fork on each side and rub the carcass well on top. Gills need to literally rammed with salt or remove them altogether, so that the taranka is guaranteed not to deteriorate.

5. Lay the salted fish in layers one by one. To each other carcass fold back to the belly and head to the tail. Cover each layer with a layer of salt about 1 cm thick.

For a better quality of the glaze, it is better to lay down large fish, on top - small ones. In the same layer should be a fish of approximately the same size.

Proper salting

6. Put a cardboard box or a wooden board with holes on the fish on top. To cover the round containers, you can use the old caps of smaller diameter. Holes are necessary to access the air. Put a weight of 10-20 kg on top of the lid. For a uniform prosola, it is advisable to put the weight of 5-10 kg first, and after 6-8 hours add another 5-10 kg.

7. Transfer the container with salted taranka to a dark cool place: a refrigerator, cellar or basement. It is important that the fish do not fall into direct sunlight. Cover with gauze to protect against insects.

The duration of salting a taranka depends on the weight of the fish:

  • up to 100 grams - 1-2 days,
  • 600-800 grams - 3-4 days,
  • from 800 grams - 5-14 days.

In the process of aging will be allocated juice, which must be drained every 8-12 hours. Taranka is considered to be ready for drying when the juice is no longer allocated or its minimum quantity.

8. Rinse each carcass in running water (especially the gills and middle), soak for 2 hours in cold water, removing excess salt. Then, for another 60 minutes, soak the taranka in vinegar solution (50 ml of vinegar 9% per 10 liters of water) to kill pathogens, scare away flies and other insects during drying.

Among experienced fishermen there is a rule: for how many days a fish gets salted, for so many hours a soak in water should last. This recommendation can be followed, but it is better not to skip the stage with the vinegar solution.

Drying domestic taranka

9. Drain the water. For each carcass prepare 10-15 cm of rope. In the tails make a puncture through the awl or needle. Push the rope into the hole, pull it out from the back and tie a knot to make a loop. In the abdomens of a large gutted fish, one can make 1-2 “struts” of toothpicks for better drying of the inside.

Drying upside down eliminates bitterness.

Properly dry taranka upside down to the bitterness from the gills did not pass into the meat.

10. Hang each fish by the loops to the hooks (make any of the wire) on a rope. The first 2-3 hours of mating can be kept in one bundle, substituting a container for draining the residual brine.

11. When the liquid stops dripping, transfer the taranka for drying to a balcony or other well ventilated place with a high temperature, where there are no flies. Place the carcass at a distance of at least 5-7 cm from each other.

The more heat and sun, the faster the carcass dries. In 2-4 days you will get dried fish, and completely dry taranka will be in 10-14 days.

How to store taranka

12. Finished, well-dried taranka can be stored for up to 4 months in cans with a tight-fitting lid or wrapped in parchment. Shelf life of dried fish is half. Optimum storage conditions: temperature + 3-8 ° C, humidity of air - 80%, lack of direct sunshine.

Do not use cellophane bags for storage, because due to the lack of air the fish quickly deteriorate.

Over-dried homemade taranka can be brought up to standard by wrapping it with damp, but not wet paper, and leaving it for 1-2 days.

How to pickle ram for drying at home.

To dried fish turned fatter cleaned and gutted taranka we will not. Just remove her gills. Then, in the substeract area push the table salt with your fingers. Put as much as you like.

Then, salt you need to rub each fish against the scales, as if rubbing the salt slightly into the fish carcass.

Next, we fold our batter into a container for salting layers. First, we put 2–2.5 cm of salt “pillow” in a bowl. Then, we put the ram, then, again, a layer of salt. Sprinkle salt on top layer of fish.

Capacity with fish, cover with a lid and send to the refrigerator for salting for 72 hours.

After three days it is necessary to thoroughly wash off the salt from the ram under running water.

Then, the fish within 12 hours must be soaked in a spacious container filled with cold water. The water in the fish must be changed every four hours.

Next, take the fish out of the water and soak each fish with a paper towel.

Then, we need to strut the ram on a strong line with a needle with a big eye. Try to keep the strung carcasses from touching each other. I usually share fish with clothespins. How I do it can be clearly seen in the photo.

Then, we need to hang the taranka to dry in a ventilated place. I usually hang out on the balcony or just in the kitchen. The fish should be dried for three to seven days. The term of drying depends on the degree of drying of the ram you like - drier or softer.

Ready dried fish should be stored, wrapped in parchment paper, in the refrigerator.

Before serving, the dried ram must be gutted (remove the insides) and cut into portions. I usually cut into three or four pieces. So it is more convenient to eat.

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