Yukola fish - an incredible treat for the whole family

Sun-dried fish, which is prepared in a special way, is called "yukola". They make it from a variety of fish species that are found in a particular region. The best and most delicious yukola is obtained from whitefish, muksun, because they have a high fat content. This dish is very popular with hunters, because it is stored for a very long time.

Little bit about fish

A method of preparing such fish came to us from Siberia and the Far East. This is a kind of alternative to canned food, but much tastier and healthier. Yukola fish is a nutritious and protein-rich food that is stored for a very long time. There are approximately 145 kilocalories per 100 grams, it all depends on the type of fish. Plus, you can cook it even in camping conditions. In the classic recipe for yukola from fish, salt and any spices and seasonings are completely absent. The product is completely natural. Everything was done without salt so that people were not tormented by thirst. Ready-made yukola fish can be added to soups and main dishes. It will also be a great snack for beer lovers.

The classic recipe for cooking yukola from fish

Pike is one of the most popular and affordable varieties of fish for making such a treat. It is better to take fresh specimens that have recently been caught. So, we cook the yukola fish as follows:

1. We clear the fish of scales, remove all the insides and thoroughly wash it in water.
2. Next, cut the pike along the spine, but do not reach the tail. You should get two halves that are connected by a tail.
3. As for the head, then act as you see fit - you can leave it, you can cut it off. And if possible, remove the spine and large bones.
4. On each half of the fish you need to make transverse incisions, about three centimeters wide. Then the fish will cook faster.
5. Now you need to hang each carcass on a rope on the veranda or in the yard. The selected location should be well ventilated, without direct sunlight.
6. We leave the fish to flicker for three to six days, it all depends on the size.

Spice Yukola

This recipe is suitable not only for those who have a private house, but also for those who live in an apartment. Let's start cooking.

1. Cleanse the selected fish, gut it, cut off the head, tail and rinse thoroughly in water.
2. Next, we remove the ridge, large bones, we get two halves connected in the tail area.
3. We take salt, ground red pepper, hops-suneli or any herbs, spices to your taste. Rub this mixture into the fish.
4. Next, we put the carcasses in a container close to each other, sprinkle generously with salt and leave for eight to ten hours.
5. Now we take each carcass and hang it on the balcony.

Yukola in brine

This is a simple and not so long way to cook amazingly delicious fish. We will need:

• Pike - about one and a half kilograms.
• Salt - three to four tablespoons.
• Sugar - one and a half tablespoons.
• Bay leaf - four pieces.
• Ground red pepper - three tablespoons.
• Dried basil - three tablespoons.
• Water is one liter.

The cooking method is as follows:

1. Gut the fish, clean it of scales and rinse it well under running water.
2. Remove the head and cut the pike in half, but so that it remains fastened in the tail. Remove the ridge and possibly the bones. The usual tweezers will help you with this.
3. Now make transverse cuts on each loin half, without touching the skin. Pieces should be two centimeters.
4. Next, cook the brine. Pour water into the pan, throw laurel, salt, sugar, basil and pepper there. Put everything on fire, bring to a boil.
5. After allowing the brine to cool completely and place the fish there for 12 hours.
6. After the lapse of time, hang the pike in a well-ventilated area for two days or wither it near the fire for about three hours. Do not forget to wrap gauze.
7. Now you need to bring the fish to full readiness in the oven.
8. To do this, lay the yukola on the wire rack, put parchment paper on the bottom (fat will drip from the fish).
9. Set the oven to 60 degrees and simmer for about four hours. After that, the product is ready for use.

Tips for Cooking Yukola from Fish

To make the fish really tasty, you need to adhere to certain rules:

• Use only fresh fish.
• Choose fatter varieties, then the fish will be nutritious, soft, juicy and will not be dry.
• It is better to use salmon varieties of fish, it is oily, and plus everything, there are practically no parasites in it. Therefore, yukola is more useful and safe to eat.
• If you cook fish according to an original recipe, without salt, seasonings and temperature effects, be aware that there is a high probability of contracting parasites.
• If you want the fish to cook faster, be sure to make transverse cuts on each half.
• Yukola needs to be hung in the shade so that the sun does not fall. Otherwise, the fish will dry out, will have an unpleasant smell and color.
• The room in which you will fish will be well ventilated or do it outdoors.
• So that the flies do not sit on the product and do not lay their eggs, wrap the fish with gauze.

When you follow the rules and the cooking algorithm, you will definitely get a tasty and healthy yukola fish.