Stockfish is salted fish dried in the open air at a temperature of twenty degrees Celsius. I must say that for this purpose it is recommended to choose a fatty or medium fat product, for example, ram, mackerel, mullet, mullet and other.
The main feature of such a product is that it is suitable for consumption without any additional cooking. So, when exposed to the sun and heat, the fish dehydrates, physico-chemical processes begin to occur in it, as a result of which the meat gets a specific taste. Stockfish kept long enough.
Consider how to get dried ram, roach or, for example, mullet.
So, before drying, the fish must be processed and salted. If it is small, then it is not cut before pickling, but if it is large, then it is gutted through a longitudinal section, while caviar and milk are left.
Then ten small or four large fish are strung on the twine with a large needle through the eyes, while the backs are directed in one direction, and its ends are tied into a knot. Next, the ligaments are washed, and the carcasses are rubbed with salt (it is also stuffed into the gills and filled in through the incision).
Then they take a tub or a barrel, pour a solution of water and salt (4: 1) on its bottom and lay the ligaments so that the fish is upside down. And only then the container is covered with a wooden circle, on top of which they put oppression. Salting time ranges from two days to one week, after which the ligaments are washed in cold water.
Consider how to get dried fish. So, the ligaments are hung outdoors on the sunny side (in the shade) in a ventilated place. This is best done in late spring or early summer, when the weather is hot and dry.
An important point here is the protection of fish from insects. For this purpose, it is lubricated with vegetable oil and covered with gauze. And when it dries, they remove the gauze.
How long should dried fish last? It should be said that the fish will crawl up to five weeks, depending on its size, as well as on weather conditions. Product readiness can be determined by its color and elasticity. So, the fish should have a yellowish pink even color.
Stockfish is kept in a cool place. To do this, it is pre-wrapped in paper or newspaper. Or they put it in a glass container where a burning candle is placed and clog it. The candle will go out when oxygen runs out. Thus, the product can be stored for several months. You can also store it in a freezer or a tightly closed can.
Sun dried balyk from such fatty fish as sturgeon, salmon, catfish and others are considered a delicacy. They are cut from the back and remove the insides. Pour salt into the belly and put the fish in the dishes for several days. Then it is washed and hung in the air for three days.
Finally, I would like to say that drying in itself takes a lot of time, it is not surprising that, constantly thinking about it, the fish may even dream. And why dream of dried fish, we know - to easy and enjoyable work. Therefore, you need a little patience, and then you can get a tasty and high-quality product.