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Can I Dry Frozen Bream Fish

The recipe for dried berries is notable for availability andsimplicity. However, the process of preparing this dish takes time. But in the end, it turns out a great snack, which will appeal to all lovers of fish. Dried bream is prepared in several stages: preparation of products, pickling, soaking, drying. Technology must be strictly observed.

To prepare a dried bream at home, you need to choose the right foods. First of all it concerns the fish. Carcases should be freshly caught and top-notch.

You can cook fish in any way. However, its preparation remains the same in any case. To the product does not start to rot, do not start the process of drying immediately, once the fish was caught. It is worth putting it in a well-ventilated and cool place. It is recommended to protect carcasses from flies and other insects.

The next stage is cleaning the fish. With bream, you must remove all mucus by thoroughly washing them. After that, it's worth taking out all the insides from the fish. At the end, the carcasses are thoroughly washed in running water.

It should be noted that small (up to 30 cm) and breamwith caviar it is possible not to gut. The head is not cut off from carcasses. But gills need to be removed. When the fish is cleaned and washed, you can proceed to its salting.

Most often for preparation of dried bream (photopresented at the beginning of the article), resort to a dry method of pickling. To begin with, it is recommended to weigh the fish. For 1 kg of fresh product requires 250 g of salt. It is desirable to use coarse-grained. This kind of salt is good for removing excess moisture.

For salting fish also require an enamel container. It is recommended to scald it with boiling water. The whole process of salting bream is as follows:

  1. Salt should be poured on the bottom of the tank. The thickness of the layer should be about 1 cm.
  2. Prepared carcasses are rubbed with salt, and then densely packed in layers in a container, which is also poured over with salt.
  3. The last layer of fish should be covered with a layer of salt. To enhance the taste, you can add a little sugar.
  4. The container is closed with a lid, and the oppression is laid on top.

The last item provides any recipe. Only in this case the dried bream becomes dense. In addition, the use of oppression excludes the appearance of air cavities within the fish, where pathogenic microorganisms often accumulate.

A container with salted carcases is necessary.place in a cool place, such as a cellar. After 4 hours the fish starts the juice. In it, it must be salted for 3 days, but not longer. As a result of the correct preparation, the backs of the bream become elastic. There are other signs. The flesh of carcasses should become grayish, and caviar - yellow-red.

There is another way of pickling bream beforedrying. Wet method is ideal for cooking small fish (up to 30 cm), which does not need to be cleaned from the entrails. However, the gills should be removed.

To prepare a dried-down breamconcentrated saline. How to cook it? In a bucket of water, it is necessary to dissolve so much salt that the egg, which has been lowered into the liquid, emerges. Carcasses should be strung on a string using a needle. In one bundle there should be no more than 5 pieces. After this, the fish descends into the container. Carcases should be completely immersed in the brine.

If the bream is too large, then using a syringeit is necessary to pump in it a saline solution. The container with the fish in the end is tightly closed and placed in the cold. The air temperature should not be more than +8 ° C. Thus, the fish is salted for 3 days. Check the availability of bream on the back. They must become elastic and firm. After salting, you can proceed to the next stage.

To make dried beef tasty, you needobserve the technology of cooking. After pickling, the fish should be soaked. This will remove excess salt. Thanks to this manipulation, the fish acquires its natural taste. Specialists recommend soaking carcasses in the water for as many days as they can. However, practice shows that sometimes 10 hours is enough. In this case, water must be changed 3 times.

Before starting drying, bream is recommended.dry in a draft, hang out carcases in a separate room or in the air. The main thing is to make sure that the insects do not spoil the fish. To protect against flies, you can dip the carcass into a weak vinegar solution, and then wrap it with gauze.

This is the last stage of preparation of dried bream. It flows at a temperature of +18. + 20 ° C. As for duration, it all depends on the size of the fish. Typically, the process takes up to 4 weeks.

How to determine the readiness of the product? Dried bream has a homogeneous structure, which can easily be looked at by light. If the treatment is correct, there are no traces of salt. The flesh is not dry, but elastic and soft to the touch. After removing the skin, yellowish grease should be visible. To fish has acquired an exquisite taste, after drying, she must lie in the refrigerator for a while, wrapped in a parchment. That's all. Now you know how to prepare a dried bream at home.

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