In the catching fishing season, fishermen automatically ask a question: how can I cook this fish? In addition to delicious meatballs or canned food, gobies are good in dried (dried) form. Sun-dried bull-calf - a very ordinary dish, but tasty and very well combined with your favorite drinks, for example, with beer. So to prepare for the future this "weed" fish is simply necessary. Well, let's try?
The bull-calf is dried. Recipe number 1
How to do everything right? There are in nature several basic cooking options for the stock bull, which we will talk about. The gobies are dried of various sizes, entirely, but when the fish is large, it is better to gut it. For smaller this is not necessary, especially if you cook it in the open air.
- First, the material must be thoroughly washed from mucus and sand.
- Then we weigh our “preparations” in order to properly calculate: how much salt to take for salting (usual proportion: 1 kg of salt per three kilos of fish).
- Salt the gobies in a suitable container (enameled, glass, wooden, plastic). We’ll sprinkle a small amount of salt at the bottom, put a small fish, and pour salt to the top. Mix the fish thoroughly so that any goby is optimally covered with salt - therefore it is better to take a large vessel. Next - set aside, covering with gauze, for about a day.
- After this time, the bulls are soaked (in time - a couple of hours - completely). To do this, fill them with water in a bowl where they were salted. We change the water several times, and mix the fish at the same time - otherwise the product is too salty.
- After soaking, each fish is lower on the kapron thread through the eyes (bulls strung through the gills sometimes deteriorate). We hang out low for drying.
Where to fade
“Bring to mind” a bull-calf dried in the shade, in a well-ventilated area. And better if the weather permits, then on the street. We hang a garland so that the fish do not touch each other. We protect from flies with a gauze cloth. With such hanging, and in rainy weather, as a rule, two or three days are enough. Well, or more is possible if you like very dry. The dried goby fish is ready to eat - you can also invite friends to a beer!
In brine (brine)
Another way to make a dried stock bull is in brine. This word refers to a cool solution of salt in water. Here we will salt the gobies, and then we will sow them to a state that will suit you individually.
Preparing the solution is easy. Pour about 4-5 large tablespoons of salt per liter of water, thoroughly stirring until it is completely dissolved. Then we dip a fresh egg into the brine - it will stay on the surface. Add a little salt, stirring (you need to ensure that the visible part of the egg is the size of a 5-penny coin). As soon as this happened, we stop adding salt, we take out the egg, and bring the brine to a boil, and then cool. Pour fish into a cold solution.
It must be prepared before this procedure: rinse thoroughly, and if large, gut it. The brine in the tank should cover the gobies completely. We leave to salting for about a day (the place is cool, the dishes are covered). After the set time, we get the bull-calves out of brine and hang them according to the “through the eye” method on nylon threads or on skewers in a shady place for several days. And if you like (for example, beer) more dried, then leave the fish hung until it reaches the required dryness. And do not forget about the flies!