Delicious dried fish is not only an ideal beer snack. And without foam she goes with a bang, especially in the warm company of friends. The most important criterion is the quality of the salting, as well as the process of further preparation. In stores, you can rarely find a successful, in our opinion, fish. It may be salted or overdried, but for someone it will be too wet. Therefore, the ideal option is to cook it at home yourself. Today we are interested in dried flounder. How to cook it so that "behind the ears squeaked"? This is a real art, because those who tried to do harvesting for the first time often got sticky, salted or under-salted fish, which quickly deteriorated.
River or sea
Most often, our stores sell dried bream, perch and other river inhabitants. They taste good, but still can not be compared in quality with sea fish. Therefore, if you decide to buy a fresh-frozen product and cook it yourself, it is better to give preference to the second. Dried flounder is a real delicacy. You will try once and forever forget about roach and bream.
Another important fact is the infection of river fish with helminthic invasions. Choosing marine life, you practically do not risk anything. Therefore, flounder dried is much preferable to the usual perch for us.
Dried or dried
Most often, people confuse these two ways of cooking, so let's dwell on the terminology. Sun-dried fish is obtained by drying pre-salted raw materials. It can also be meat. However, it is often called dried. What is the difference? Dried fish is a complete and independent dish. But the dried billet is considered a semi-finished product. It can be either fresh or salted, but it is used only for cooking, and not as an independent snack.
Procurement method
Why today we are interested in just dried flounder? After all, you can quickly fry it or make a pie with it. The thing is that such processing makes it possible to prepare fish for future use. If you come across a large batch of fresh fish at a reasonable price, then be sure to use the offer. Dried flounder is a diet product that can be stored for months.
To get a quality and tasty fish, you will first need to salt it, and then it just hangs in a ventilated place and comes to readiness. That is, it does not undergo heat treatment and preserves all vitamins and minerals in full. And there are a lot of them in fish. These are polyunsaturated fatty acids, calcium and iodine, iron and phosphorus. Regular consumption of such a product in food helps to prevent heart and vascular diseases, improve thyroid function, normalize blood coagulation and lower cholesterol.
Calorie dried fish
This question is of interest to most women. Of course, if you adhere to the rules of a healthy diet, then salted products are not included in the list of what should be eaten. However, occasionally treating yourself is still worth it, especially when it comes to such a useful product as dried flounder. This product is not only dietary, but also does not entail weight gain. Therefore, even being on a strict diet, you can please yourself with a piece or two of dried fish, thereby diversifying your diet.
Choose a freshly frozen product
If you live near seaports, then there is usually no end to offers. Surprisingly, experts are meticulously choosing which flat beauty they are offered to buy. It is believed that floundered ruff is the most delicious of all representatives of this species. By the way, its price in dried form is also the highest. This must be borne in mind if you plan to put the cooked fish up for sale.
Cooking method
First of all, we need to buy a quality product. Usually this is frozen fish in braces, which will have to be thawed a little. But do not wait until it thaws completely, enough so that you can separate one from the other. Now you need to sort it by size. If this is not done, then it will be difficult to guess with the dosage of salt, as well as the time necessary for its full readiness.
Learning to do everything in science
In order for the fish to be ideal, salt will require 4.7% of the total weight of the fish. Therefore, weigh separately large and small copies and get the optimal ratio. According to reference books and textbooks, the proportion is much larger, from 7 to 15%, but in this case you care more about the safety of the fish, and not about the taste. We simply pour the salt over the salt and put oppression on top. Small specimens will spend 48 hours in salt, and one that is larger than 20 cm can lie down for three days.
At the end of this time, you will need to wash each fish from salt and lightly soak in plain water. For small fish it will be two hours, and for large - three. There is very little left, soon you will have the most delicious dried flounder. The recipe is simple, but you need to get used to it. Do not forget that iodized salt is not suitable for you. For salting, you need large, stone, grinding No. 2.
Drying process
You will need cameras or frames that are completely protected from various insects. They should be installed in the shade, so that direct sunlight does not fall on them. But the breeze is very welcome. The optimum temperature is +15. Each specimen is pierced in the tail region by wire and in this form remains hanging. Large fish are removed after 5 days, for small individuals four are enough.
The dried flounder, cooked at home, turns out to be very tasty, but all the subtleties must be observed: salted still frozen fish, observe the proportions and be sure to wash and soak the fish and dry at a low temperature. Industrial plants use hot air injection. In this case, the drying process is accelerated, but the quality of the final product is markedly deteriorated. Therefore, it is not recommended to repeat such an experience at home, it is better to wait until the breeze does its job.
Instead of a conclusion
Flounder is a very useful fish, so if you happen to find a large batch, be sure to buy and prepare it for the future. In the process of drying, in contrast to frying and cooking, all vitamins and trace elements are completely preserved, which makes it an incredibly valuable food product. The calorie content of dried flounder is only 85 kcal per 100 g of product, which is a very low rate. It is considered a dietary product, very valuable in clinical nutrition. In addition, flounder is considered an effective aphrodisiac. However, if boiled and fried flounder has no contraindications, then the presence of salt may be considered as such. Pregnant women, hypertensive patients, and people with chronic kidney disease should better avoid it or use it in small amounts.