How to dry large bream.

3 194

home

Drying bream must be done correctly!

Let's salt and dry the whole bream. To make the fish tasty, with a pleasant aroma and the correct consistency of the meat, you need to follow a few simple rules.

Salting and drying bream

We will salt the bream whole without removing the entrails - this way the fish will turn out fatty and as tasty as possible.

The whole process will consist of several stages:
Fish cooling;
Pickling;
Soaking;
Drying.

The main difficulty in salting large fish without gutting is maintaining its freshness throughout the entire salting and drying process.

Cooling In order for the fish to turn out without the slightest flavor, it must be properly cooled before salting. To do this, the fish is placed in freezer

for 1-2 hours, depending on the size and quantity of fish. It is important to prevent it from freezing.

You can cool the bream in the refrigerator, but it will take more time.

Salting bream

For pickling, you will need a container of a suitable size. A large plastic food container, which can be found in any hardware store, is best suited for this purpose.
For 10 kg of fish you will need approximately 3 kg of salt.

The bottom of the container in which the bream will be salted is sprinkled with a thin layer of salt. Each fish is salted in the gill area, placed in a container and sprinkled tightly with salt on top.

The bream is laid in layers, each layer of fish is generously sprinkled with salt. After all the fish have been laid out, a lid and a weight will be placed on the fish, which will hold the fish in the brine.

The container with fish is put into the refrigerator and salted in it for 7 days. Every day, the container with fish should be taken out of the refrigerator and the fish should be pressed with its own weight to get rid of the air from inside.

Salted fish can be sealed and stored in the freezer. As necessary, the fish is defrosted, soaked and dried. This is one of the ways to store salted fish for a long time.

Soaking

Soaking fish after salting is a mandatory process. During soaking, the fish will get rid of excess salt. The fish is placed in a container with big amount cold water

. In hot weather, ice is added to the water and it is changed to fresh water every few hours. For a fairly large bream, you need to spend at least 20 hours on this.

After soaking, the fish is strung on hooks and hung to dry in a cool, ventilated place. It is best to hang large bream by the tail so that excess fat can drain off.

To make the fish air out faster, it is better to use a household fan. The fan allows you to significantly speed up the process of drying bream!

Preparation dried fish(in particular bream) at home is akin to making wine. You need to approach it with feeling, sense, and alignment.)))

But in fact, in order to salt and dry bream safely, efficiently and tasty, you need to follow several rules.

There are a couple of points in salting and drying bream, or any other fish. Some people salt and dry the whole fish, while others gut it and take out the entrails.

Ungutted bream, that is, whole bream, has special gastronomic advantages. Especially if the bream is spring and with caviar.

But the gutted fish is guaranteed not to spoil during salting and is salted efficiently. But it loses fat, juiciness and all the taste of real fish.

Today I want to offer you to salt and dry the whole bream.

Dried bream: salting at home - a recipe for salting and drying large fish without gutting

To get delicious dried bream at home, you need to go through several steps:

Preparing bream for salting,
Salting fish using dry salting method,
Soaking the fish after salting
Drying and drying bream

How to properly prepare bream before salting

First of all, after bringing your catch home, all the fish must be cooled. Put it in the freezer for a couple of hours.

How to properly salt bream for drying at home

Salting bream is not difficult. It is necessary to start salting with large individuals.

Ikea and other mega-superstores sell plastic boxes with handles. They are just perfect for salting bream - large and deep.

First of all, pour some salt into the bottom of the box. Then we fill the gills with salt, since it is from the head that the fish begins to spoil (as you and I know well).

Some people immediately remove the gills and make an incision in the abdominal part so that the fish is better salted. But I assure you that it will be salted just fine anyway.

For 1 kg of fish you need 150-200 grams of salt.

When all the bream is laid, take a piece of plywood or a board of the required size and place it on top of the salted fish. We press down with our weight and install oppression on top (the load is more fish, the heavier the load).

The load should be exactly half the weight of all the salted fish.

We put it in the refrigerator for a week - no less, or even 10 days. You can spend the first two days so that the fish gives juice without putting pressure on it. But every day you need to take the fish out of the refrigerator and press it again. This is necessary so that all the air inside comes out.

I don’t do quick salting, because it seems like the fish will pick up salt in a couple of days, but fermentation of the meat will not occur and it won’t be the same dried bream like store-bought.

If there is a lot of fish, then some can be left for drying and drying, and the rest can be packed in bags and placed in the freezer. And if necessary, deliver several fish.

How to properly soak bream after salting

After salting, any fish must be thoroughly soaked. This is done so that the excess salt is removed and we do not end up with over-salted bream.

To soak bream you will need a larger container than for salting. You can set aside a bathroom in your apartment for this (if your spouse and all household members do not mind).

First, we wash each bream under the tap. Then we place it on the bottom of the bath and fill it cold water.

The water needs to be changed every hour. Soaking is enough for 20-24 hours.

In the summer, when it is very hot, you should put a few pieces of ice in the fish bath.

The easiest way to dry and cure bream without gutting at home in summer and winter

You can dry bream in an apartment, but the most the best place, of course, in a private house, where there is somewhere to hang all the fish.

Drying should be done in a cool and well-ventilated area. Small bream should be hung by the head, and large bream by the tail.

It is advisable for the fish to be dried (dried) in a room where the temperature is 10-15 degrees.

For a quick effect, especially in isolated places, such as an apartment, it is better to dry and dry the bream under a fan.

After drying, dried bream turns out to be very tasty without any odor, and when cut, the meat has an amber transparent color.

How to salt gutted bream?

If you gut bream before salting and drying, pay attention to the first cut so as not to damage the gall bladder.

Remove the gills and entrails. All the way to the kidney - this is a black stripe that is located right next to the ridge.

Otherwise, the process of salting, soaking and drying (drying) is identical to that of whole bream.

Dried bream is best stored at home in bags made of natural fabrics and in cool place. I can’t say exactly how long, but I don’t store dried bream for more than 3-4 months - we eat it.

Be sure to try making your own dried bream at home - you will be pleased!

NHNCH (No tail, no scales) to everyone!

Dried bream, the recipe for which is simple and accessible, will be an excellent appetizer for hanging out with friends over a glass of cold, foamy beer on a hot summer day. The process of drying bream consists of several stages: preparation, salting, soaking and drying. In order for the product to turn out tasty, it is necessary to withstand the technology.

The question of how to dry bream interests many. And it is quite natural, because such a product can be prepared for future use. Dried bream, the recipe for which is simple and accessible, will be an excellent appetizer for hanging out with friends over a glass of cold, foamy beer on a hot summer day. The process of drying bream consists of several stages: preparation, salting, soaking and drying. In order for the product to turn out tasty, it is necessary to withstand the technology. In addition, for drying it is important to choose first-class bream and it is advisable that they be freshly caught.

Dried bream can be prepared at home different ways. But preparing fish for drying is the same in all cases. To eliminate the risk of carcass rotting, caught fish should not be dried immediately. It should be placed in a cool, ventilated place and allowed to lie for a while. Moreover, it is very important that there are no flies or other insects around. After this, the bream or bream should be washed thoroughly, removing all mucus from the specimens. Then the entrails are pulled out of the fish, and the carcass is washed again under running water. Small specimens up to 30 cm, as well as bream with caviar, can be dried without gutting. The head of the fish is not cut off, but the gills must be removed.

Features of the drying process

As you know, not all types of fish can be dried. It is recommended to use only those that acquire a unique taste during processing in this way. This property is characteristic of bream. It is important to know how to dry bream correctly in order to avoid possible poisoning due to non-compliance with the technology. The essence of the process is that the fish must be well salted, after which it must be thoroughly soaked and dried. As a result, bream can be stored long time and can be eaten without any additional heat treatment. If you are interested in how many calories are in dried bream, then we can say that it is approximately 221 kcal per 100 g of product.

Salting bream for drying is a mandatory step. But it should be understood that it is intended to remove excess moisture, and not to improve its taste. Can be used for the salting process various ways: wet or dry. It is very important to know how to salt bream for drying, as this stage is considered one of the main ones and guarantees the preparation of delicious fish.

Dry salting method

Most often, drying bream at home involves using the dry salting method. For this, you need to first weigh the prepared fish to determine the amount of salt needed. Dried bream, the recipe for which calls for dry salting, is salted at the rate of 250 g of salt per kilogram of fresh product. It is recommended to use coarse salt, as it removes moisture from the carcass better.

The dry method of salting fish involves the use of a deep enamel container, which should first be scalded with boiling water. Next, the following actions are performed:

A layer of salt approximately 1 cm thick is poured onto the bottom;
The prepared fish is rubbed with salt and placed tightly in a container in layers, which are also sprinkled with salt;
The last layer of laid fish is again covered with salt, to which a little sugar is added to enhance the taste of the product;
A lid is placed on top and a weight is placed.

Any recipe requires the use of pressure; in this case, dried bream turns out to be more dense. But more importantly, the use of weights eliminates the formation of air cavities in the fish, in which harmful microorganisms can develop. The described process is the full answer to the question of how to salt bream for drying. Next, the container with salted fish is placed in a cool place. At home, this could be a refrigerator or cellar. But if you are salting bream for further drying in camping conditions, then it is better to lower the container with bream into a hole previously dug in the ground in a shaded place, which should be reliably protected from insects.

After 4-5 hours, the bream, sprinkled with salt, releases its juice and begins to salt in its own juice. The salting process, as a rule, lasts for no more than 3 days. Distinctive feature Properly salted fish has a firm, elastic back. There are others characteristics determining the correct salting, for example, fish meat should acquire a grayish tint, and caviar should become yellowish-red.

Wet salting method

Quite often the question arises about how to properly dry bream using the wet salting method. This method is considered optimal for small specimens that do not need to be gutted, but the gills must be removed. In this case, you need to use saturated saline solution. So much salt should be dissolved in a bucket of water so that a raw egg floats on the surface.

Thoroughly washed small bream should be strung on twine using a large needle. The optimal quantity in one bundle is about five pieces. The prepared fish is lowered into the container so that it is completely covered with saline solution. If you salt a large bream in an ungutted form in this way, then you additionally need to pump a salt solution into its belly using a syringe. Next, the container with bream is loosely closed with a lid and placed in a cool place. The optimal storage temperature should not exceed 8°C; the salting period for bream is approximately three days. After the back of the fish becomes firm and elastic, you can proceed to the next stage of drying.

Soaking and drying fish

When asking how to dry bream, every person should understand that after salting is completed, the fish must be well soaked in water. At this stage, excess salt is removed, and the bream acquires its exquisite natural taste. Experienced fishermen advise soaking the fish for as many days as the number of days it has been salted. During this process, no more than 7% salt remains in the dried bream. But, as a rule, rarely does anyone carry out such a long procedure; it has been proven in practice that soaking the fish for 10 hours is enough to acquire good taste. In this case, changing the water for washing bream must be organized at least three times. If the bream was salted using the wet method, then it is enough to rinse the fish under low-flow water for a couple of hours.

The optimal temperature for drying bream is 18°C - 20°C. The duration of drying depends on the size of the fish, but as a rule, it is 1-4 weeks. Properly dried bream has a uniform structure that can be seen in the light. If properly processed, there should be no traces of salt on top of the bream. After removing the skin, a dry layer of yellowish fat should appear on the bream. The fish meat should not look dry, but should be soft and elastic to the touch. In order for dried bream to acquire a truly exquisite taste, it must lie for some time after drying. To do this, it is better to place it in the refrigerator, first wrapping it in parchment paper.

Thus, drying bream at home is absolutely easy. This product can add variety to the table and goes well with other dishes. Dried bream, the benefits and harms of which have been studied by nutritionists for a very long time, is an excellent snack for beer. It has been proven that dried fish retains a lot of useful substances, which improve the condition of blood vessels, and therefore reduce the risk of strokes. As for harm, the main thing is to always know when to stop eating this product. Great attention should be paid to observing the rules for storing dried fish. It is important to store it in a dry and well-ventilated place. In damp room dried bream quickly loses its taste and deteriorates, so if consumed it can pose a threat to human health.

The recipe for dried bream is accessible and simple. However, the process of preparing such a dish takes time. But the end result is a wonderful appetizer that will appeal to all fish lovers. Dried bream is prepared in several stages: preparation of products, salting, soaking, drying. The technology must be strictly followed.

To prepare dried bream at home, you need to choose the right products. First of all, this concerns fish. The carcasses must be freshly caught and of the highest quality.

You can cook fish in any way. However, her preparation remains the same in any case. To prevent the product from starting to rot, you should not start the drying process as soon as the fish was caught. It is worth placing it in a well-ventilated and cool place. It is recommended to protect the carcasses from flies and other insects.

The next stage is cleaning the fish. It is necessary to remove all mucus from the bream by washing them thoroughly. After this, all the insides should be removed from the fish. Finally, the carcasses are thoroughly washed in running water.

It is worth noting that small (up to 30 cm) and bream with caviar do not need to be gutted. The heads of the carcasses are not cut off. But the gills must be removed. When the fish is cleaned and washed, you can start salting it.

Dry method

Most often, to prepare dried bream (the photo is presented at the beginning of the article), they resort to the dry salting method. First, it is recommended to weigh the fish. For 1 kg of fresh product, 250 g of salt is required. It is advisable to use coarse grain. This salt removes excess moisture well.

To salt fish you will also need an enamel container. It is recommended to scald it with boiling water. The entire process of salting bream comes down to the following steps:

Add salt to the bottom of the container. The layer thickness should be approximately 1 cm.
The prepared carcasses are rubbed with salt and then placed tightly in layers in a container, which are also sprinkled with salt.
The last layer of fish must be covered with a layer of salt. You can add a little sugar to enhance the taste.
The container is closed with a lid, and oppression is placed on top.

The last point provides for any recipe. Only in this case the dried bream turns out dense. In addition, the use of oppression eliminates the appearance of air cavities inside the fish, where pathogenic microorganisms often accumulate.

The container with salted carcasses must be placed in a cool place, for example in a cellar. After 4 hours, the fish releases juice. It should be salted in it for 3 days, but no longer. As a result of proper cooking, the backs of the bream become elastic. There are other signs as well. The flesh of the carcasses should become grayish, and the caviar should be yellow-red.

Wet method

There is another way to salt bream before drying. The wet method is ideal for cooking small fish (up to 30 cm), which do not need to be cleaned of entrails. However, the gills should be removed.

To prepare dried bream you will need a concentrated saline solution. How to cook it? You need to dissolve enough salt in a bucket of water so that an egg placed in the liquid floats to the surface. The carcasses should be strung on twine using a needle. There should be no more than 5 pieces in one bundle. After this, the fish is lowered into the container. Carcasses must be completely immersed in brine.

If the bream is too large, you will have to pump a saline solution into it using a syringe. Finally, the container with the fish should be tightly closed and placed in the cold. The air temperature should be no more than +8 ˚С. In this way, the fish is salted for 3 days. You can check the readiness of the bream by looking at the backs. They should become elastic and hard. After salting, you can proceed to the next stage.

Soaking the fish

To make dried bream tasty, you must follow the cooking technology. needs to be soaked. This will remove excess salt. Thanks to this manipulation, the fish acquires its natural taste. Experts recommend soaking carcasses in water for as long as they were salted. However, practice shows that sometimes 10 hours is enough. In this case, the water must be changed 3 times.

Before drying, it is recommended to dry the bream in a draft, hanging the carcasses in a separate room or in the air. The main thing is to make sure that insects do not spoil the fish. To protect against flies, you can dip the carcasses in a weak vinegar solution and then wrap them in gauze.

Drying process

This is the last stage of cooking dried bream. It occurs at a temperature of +18...+20 ˚С. As for the duration, it all depends on the size of the fish. As a rule, the process takes up to 4 weeks.

How to determine the readiness of a product? Dried bream has a uniform structure that can be easily seen in the light. If processed correctly, there are no traces of leaked salt. The pulp is not dry, but elastic and soft to the touch. Once the skin is removed, yellowish fat should be visible. In order for the fish to acquire an exquisite taste, after drying it should lie in the refrigerator for a while, first wrapped in parchment. That's all. Now you know how to prepare dried bream at home.

Salted bream is quite tasty and easy to prepare. In addition, such a dish requires a minimum of effort, a small amount of time and products. Many fishermen and chefs know how to pickle bream at home. They always follow the process technology and get amazing results.

Preliminary preparation of bream

In order to make such a dish, you need to prepare the carcass and know how to pickle bream.

Only fresh carcasses without the slightest signs of spoilage can be used for salting. To do this, at the very beginning you need to carefully examine all the fish and select the freshest ones possible.

After this, you should decide exactly how the fish will be salted: whole, gutted or chopped.

Whole carcasses.
This is the simplest way possible. Carcasses no more than 30 cm in length are suitable for this method. To do this, they do not need to be opened and gutted, but you just need to carefully remove the gills and rinse very well in cool water. Next, the whole carcass is salted. Gutted carcasses.
Here things are a little more complicated, but there is nothing critical. To prepare the bream, wash it, cut open the belly and remove all the entrails. Be sure to remove the gills and trim large fins, being careful not to damage the skin. Scales should not be removed using this method. Chopped carcasses.

This method is used only for particularly large individuals. To prepare, you need to repeat all the steps from method 2 and additionally cut the carcasses into portions of 5 - 8 cm.

When choosing a method for preparing carcasses for salting, you need to remember the simple rule that fish without entrails will last longer.

If you plan for long-term storage, then choose method 2 or 3

Ambassador fish The choice of recipe also depends on the preparation method.

The most popular methods used by chefs and fishermen include the following:
dry salting;
salting in brine;

salting for large fish.

There is also a method for preparing large breams that are not cut into pieces.

Dry pickling

Salting bream using this method is very simple. Especially if you follow the step-by-step instructions.
Prepare the carcasses in advance and rinse them in cool, preferably running water, before the salting procedure.
Prepare salt at the rate of 250 - 260 g per 1 kg of fish. Rub each carcass with salt and place them tightly in wooden box
, lined with linen or cotton fabric.
Sprinkle each layer with a small amount of salt.
Having laid out the last row, cover everything with the remaining salt and place the lid on top.

Be sure to place pressure on it. It should be equal in weight to half the mass of the salted fish.

With the help of a weight, the liquid will drain from the fish faster, and the bream’s meat will become elastic and denser.

You can determine the correctness of the process technology by the stiffness of the back: if it is soft, then something went wrong

Under pressure, the fish should be kept in a cool place for 7 to 10 days. After that, it is taken out and soaked. This allows you to remove excess salt.

After this it must be dried. To do this, it is suspended with a wire through the gill openings in a well-ventilated area or outside. The carcasses remain in this position for 14–16 days.

After proper salting, meat acquires a special taste, characteristic only of bream.

"Wet" or brine methods

You can properly salt bream for further drying or drying in brine. This will require prepared but uncut carcasses up to 30 cm.

To prepare, you will need an enamel bucket or other convenient-sized container, salt and purified water.

Take the bream and put them in a container.
Dilute the concentrated brine in a separate container. Potatoes or raw food should not drown in it. egg. You will need approximately 400 g of salt per 1 liter of water.
Then fill the fish with brine and cover with a lid.
Place a weight on top of it.

Many people do not know how long it takes for good salting. The fish should remain in this state for approximately 5–7 days, but if you introduce brine into the carcasses using a syringe, the time is reduced to 3–4 days.

After this, they must be taken out and rinsed well in running water. It is best to leave them under the tap for 60 – 90 minutes. This time will be enough to remove excess salt from the meat.

By the way, you can quickly salt pieces of fish using this method. In this case, the period of their presence in the brine is reduced to 1 – 2 days.

After this, the fish can be salted, dried and cooked in the oven.

Bream can be salted in brine from its own juice (brine). For this you will need an enamel container and salt.

Coat the carcasses very generously with salt.
Place them in layers sprinkled with salt in a deep container.
Cover with a lid and place pressure on top.

The fish should remain in this state for 8–10 days. Around the 2nd day, brine will begin to be released, and gradually it will fill the container. Mixed with salt, it will become brine.

After time, salted carcasses should be soaked a little in cool water. 24 hours and one water change will be enough. Using this method, it is best to salt bream for drying.

Salting method for large carcasses

A large bream must not only be prepared, but also laid out like an open book. To do this, make a deep cut along the ridge from the inside and carefully remove it. After this, the carcass is opened. It is advisable to select fish of the same size so that they fit the size of the container.

To prepare, you will need a small bowl with enamel and salt (300g per 1 kg).

Pour about 1 cm of salt into the bottom of the basin and smooth it out.
When the carcasses are spread out, rub them well with salt and place them on top of each other, sprinkling them with 0.5 cm layers of salt.
After this, place a lid or plate of a suitable size on them and place pressure on top.

It is best to use at least 3 carcasses for salting large bream. This will allow you to withstand required time and soak them well.

Carcasses are salted in a cool place for 3 days.

They should be soaked for 20–30 hours, changing the water after about 10–15 hours.

This method is best for salting bream for drying in a well-ventilated place.

Tricks and secrets

You can easily prepare delicious salted bream using small tricks.

It is best to use coarse rock salt without additives.

During salting and drying, fish must be stored in a room free of insects (especially flies). If organizing this is problematic, then it is better to use a special box with mesh or gauze.

The head of the fish should be rubbed with more salt than the carcass. This will disinfect the gill openings.

For salting, you must use only fresh fish that has not been frozen. This is due to the fact that it is difficult to salt thawed carcasses and when thawing, the structure of the meat is disrupted, and this leads to its delamination. It is also difficult to catch the moment of good salting.

Knowing the technology of the cooking process and small tricks, you can create a delicious culinary masterpiece that will drive everyone who tries it crazy. Taranka (a colloquial name for dried or dried fish) can be served with beer among friends during evening gatherings or watching football.