If there is a keen fisherman in the family, sometimes the question arises - how to maintain a successful catch? The best way out is to learn how to dry the fish. This produces a nutritious and healthy product that can be stored for a long time without any fear.
For this, special devices are not needed, you can cope at home. In addition, fish of any variety and size are suitable. So the method is definitely convenient and necessary.
What needs to be done before properly drying the fish?
The key to success of the whole process is careful preparation. Rinse and gut the carcasses, clean off the scales and remove the heads. Cut or leave whole, then rub well with salt and leave for a couple of days. In order for the fish to be marinated, the salting container should not allow light and air to pass through. It is thanks to this stage that the product will be stored longer and will not allow parasites to appear. If the fish is salted with scales and entrails, the finished dish may have a bitter taste. After salting, you can go directly to drying. The principle of how to dry river fish is practically no different from the methods for marine varieties. For natural drying, a wooden frame is convenient, covered with gauze or glass that does not allow insects to pass through.
Placed in the sun, this box allows you to cook fish in just a couple of days. Equip it if you plan to dry it quite often.
How to dry fish at home?
This can be done directly in the apartment or house. The main thing is a suitable place. It is especially good if the house has a stove over which you can hang fish, but a stove is also suitable. Pull the rope or fishing line and hang the carcasses, try not to put them too low, otherwise they will be fried. If you have a large copy, then before you dry the fish, it is better to cut it into portions. Everything will be ready within a week.
How to dry fish as fast as possible?
If you do not want to wait a few days, you can use the oven, a special dryer or an oven.
An important condition is that the processing temperature should not exceed forty degrees, otherwise everything will simply be fried. You need to prepare fish the same way as before regular drying. Put the prepared carcasses on a baking sheet and hold for seven hours in the oven with the door ajar. After heat, the fish does not dry out immediately, so you need to store it in warmth and with good ventilation. If you plan to use an electric dryer, before you dry the fish, it is enough to marinate it in salt for about six hours.
How to store fish?
After the fish has been dried, it is stored in the refrigerator, wrapped with foil or cellophane. For long-term storage, carcasses should be greased with olive oil. You can simply store it in a cool, dry place by placing it in an airtight container. Carefully packaged fish lasts about ten months. But you should not delay its use, since the shelf life still affects the taste of the fish, and recently dried fish will be much tastier than the one that has been lying on the shelf for six months.