How to store dried fish at home

It is difficult to find a person who would not like dried or dried fish. Such a delicacy decorates the table during friendly gatherings in good company. Dried fish is an ideal beer snack. Every self-respecting fisherman makes harvesting of dried fish, which throughout the winter delight the home with its rich taste. Usually, the fish is dried in large quantities - for a couple of fish too much trouble. In the end a large amount of tasty and moderately soft fish usually turns out, which stimulates the appetite. But often there is a problem - how to keep this fish? How to save the product for long months? After all, a spoiled fish can be not only bitter, but also dangerous! We will talk in more detail about how to dry fish for storage, where and what to store the product.

The benefits of salted fish

Well, what could be the use of this salty product, you say? And you will be mistaken. Salt kills all microorganisms, making the fish absolutely safe to eat. At the same time, the fish is not subjected to heat treatment, which preserves all the vitamins, fats and minerals in it.

It is proved that dried fish kills some cancer cells, so the product is used to treat cancer. Fish has a lot of omega-3 fatty acids that affect the brain. Regular consumption of fish reduces the risk of senile dementia, improves performance, increases brain activity. The use of dried and dried fish reduces the risk of heart attack and stroke, improves the functioning of the heart muscle. Replacing the lack of omega-3 fatty acids and eating dried fish, pregnant women reduce the risk of premature birth. After the fish ration, very calm children are born who do not have a deficiency in many vitamins.

How to pickle fish for long storage

To keep the fish for a long time, it must be properly salted and dried.

1. For drying, you need to choose a strong and healthy fish, without visible damage. All fish caught is lowered to the bottom of a basin or bath. Wash the fish from silt and mucus hands. Be careful not to damage the scales. Without it, the fish will be stored much less. After that, the fish must be gutted. Small fish can be dried completely, but often bile gives the carcass bitter bitterness. In the presence of enthusiasm and patience, the fish is better to clean. It will turn out much more delicious.
2. After that, the fish is shifted to plastic or enameled containers, peppered with salt. That is, salt should be sprinkled on the bottom, then a layer of fish should be laid out, then new salt and fish, etc. For the sagging, choose fish of approximately the same size so that they can be salted at the same time. Sprinkle the fish with plenty of salt on top so that the carcasses are practically invisible. Cover the fish with the yoke and leave at room temperature. After a while, fish juice will start to stand out - tozluk.
3. A few days later the fish can be checked. Take the fish with one hand on the gills, and the other pull the tail. If you heard the characteristic crunch - the fish is salted, if not - give it another day. Now you need to soak the fish.Pour the entire contents of the container into the tub and draw water. All the fish settled on the bottom are well salted, and the one that has surfaced is not very. It is usually eaten first.
4. Soak the fish in the bathroom for about 5 hours, changing the water several times to fresh.
5. After that, the fish need to be strung on a metal wire so that the carcasses do not touch each other. It is necessary to hang fish for the head, it is more convenient for the eye holes. If you hang the fish by the tail, the fat from the head will flow down, and the fish will turn out too dry.
6. Dried fish for about 10 days in a well-ventilated place. You can not dry the fish in the sun - it can deteriorate. It is important to protect the fish from drying from flies, otherwise this fish will not last long. To do this, wipe the carcass with vinegar or alcohol composition, or simply dry the fish under gauze.
7. It is very important not to overdry the fish, otherwise it will have to literally nibble. If the carcass near the ridge is slightly soft - it's time to harvest the "harvest".

Cooking fish is not the main concern. The main task is to keep it properly.

How to keep dried and dried fish

To store this product you need a cool room with a certain level of humidity (approximately 70%). The cellar is best suited for this purpose.Dried fish need to be wrapped in baking paper or tracing paper. It is not recommended to use a newspaper for these purposes - printing ink is quite poisonous. Large fish need to be wrapped separately, and the trifle can be folded several pieces into a bag. After that, it is necessary to suspend the convolutions under the ceiling so that air circulates around them. Too dry room will cause the fish to simply dry out and become very hard. But too much moisture to anything - such a product can mold. Fish can also be stored on the glazed balcony or in the attic. If there are no such outbuildings, send the fish to the bank.

This is a common and effective way of long-term storage of dried fish. The jar is pre-washed and sterilized. It fits tightly in the fish, but so that they do not damage each other. At the top is placed a small candle candle on a metal stand that needs to be set on fire. While the candle is burning, quickly but gently (so that the flame does not go out) roll the jar into the lid. When all the oxygen is burned, the candle itself will go out. The absence of air in the bank protects the fish from the multiplication of various bacteria and microorganisms. The banks themselves are stored in a dark and cool place. In this form, the fish can be stored for 3-4 months.

Fishermen store dried fish in special boxes. From boards or pieces of plywood you need to make a box a little more than the size of a fish. The fish in general are suspended from the ceiling of the box and are in such a suspended state. The box is placed in a cool and dark room - basement, attic, cellar. In the walls of the box must be holes for ventilation. Cover the box with gauze to protect the fish from insects. Be careful - do not let the cat in the room, it will ruin all the fish for you.

Is it possible to freeze dried fish

Frozen fish can be stored for a very long time, up to a year. If you consume fish in small pieces, in order to avoid re-freezing, you can pre-cut the fish and freeze it in portions.

If you notice that the fish is rancid, moldy, or start to rot, you should not cut off the damaged areas and eat the rest of the carcass. Do not risk health - such a fish, after all, has not been thermally treated, and in an insufficiently dried state can be dangerous. Cook and store fish properly to feast on a delicious and safe delicacy.

Video: the secret of proper storage of dried fish