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Can I salt fish in a plastic container

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    How to salve fish in winter conditions

    About salting fish written a lot. Coryphaeans know this process thoroughly and if they wish they can supplement my recommendations, which are intended for beginners and for fishermen-tourists. There are a lot of them now in connection with the "motorization", and they often face the problem of how to preserve their catch and how to properly salinize it. However, let's not forget that a well-cooked fish of "Russian" salting, which is unlikely to be found abroad, is a kind of national delicacy

    First you need to decide for what purpose you are a solitairefish. If you want to eat it right after cooking, a spicy ambassador is more suitable; if you want to stock it in a dried form, salinity, like a vobla. If you intend to store fish for a long time, it is better to cook it as balyk.

    At home, it's quite easy to salt fish. To begin with, remember the basic rule: it is better not to defrost the caught fish before pickling, not to wash and not to gut. You will need: salty dishes (enameled or stainless steel, as well as plastic for food), salt (food grade, grinding No. 1 or Extra), bay leaf, pepper black (can be fragrant), coriander in beans or ground. You can salivate any river fish weighing from 200 grams to 1 kilogram.

    I put the fish in the dishes in layers, starting with largecopies, head to tail. Each layer of fish pour a little salt, but so that all the fish was processed by it. I add 3-4 laurel leaves, a few peas of pepper, a pinch of coriander - and so on until the dishes are filled. From above I lay a flat lid from a smaller diameter pan, a handle down, or a wooden circle; and the plate is turned upside down.

    On the circle-lid I put pressure. It can be a pure heavy stone, a metal blank, but necessarily wrapped in polyethylene film in several layers for insulation from water. (I personally use a 5-liter glass jar filled to the top with cold water and a closed lid.) This oppression is sufficient for a 10-liter enameled bucket of fish.)

    Then I set the fish tank away from thesource of heat. After 10-12 hours the fish will give juice (brine). Do not empty it before the end of salting. On the 3-4th day I take down the oppression, I pour out the brine and wash all the fish with cold water, I pour it with cold water and soak for 1 hour so that salt does not appear on the scales and especially on the head. Then I let the water drain. Spread on the table newspapers in 2-3 layers, on top of them - gauze or old towels. I spread the fish in rows so that carcasses do not touch each other. I dry them on one side for 2 hours and as much on the other, changing the top layer of newspapers at the same time.

    If the fish appears to someone a little damp,you can still dry it, although, for example, with a herring or red fish you are unlikely to do it. After a spicy salting, the fish acquires a reddish-pink color and a pleasant fresh fragrance. Use it as a cold snack. Especially good is a fish with hot potatoes, and even beer. It is stored for a very long time in a cold room, in a refrigerator, in the freezer.

    Before drying, fish should be salted. I recommend taking the carcass weighing up to 1 kilogram. They can be any size, and the fish itself - of any kind. As many have got used to consider any dried fish in a certain way vobla - conditionally we will accept this terminology.

    Place the fish, pour salt and transferlaurel leaves, as with spicy salting. Establish oppression. Pickling lasts 2-3 days. At the end of this time, the salt, spices, slime and the towel are washed thoroughly from the fish, then they are hung out to dry. Practice shows that the best way to attach fish to the rope is over the lower lip or through the corner of the eye. At the same time, all the internal fat is stored, the fish becomes more juicy. For many years I have been using ordinary paper clips as hooks. But they can be made from any elastic steel wire, bent by the letter Z. As a rule, the fish dries up already on the 3-4th day. Keep it better in the refrigerator, wrapped in a plastic wrap.

    This method will require a larger fish,weighing from 1 kg. I prepare the fish as follows for salting. I wash off all the mucus in cold water, gently rip open the abdomen, gut it. I cut off my head just behind the gills, then the tail to the very base, but not touching the fish. Scissors, from the anus and to the head of the head, I cut off the tesha (the lower part of the abdomen to the ribs) - it must be salted separately, otherwise it can become very salty. Dry the carcass with a clean towel. If the fish weighs more than two kilograms, then it is necessary to spread it along the spine without cutting the skin on the back.

    I'm preparing a salted mixture: for 10 tablespoons of salt I take 4 tablespoons of sugar, ground cinnamon on the tip of the knife and as much coriander and pepper. I mix the spices well and carefully rub the mixture into scales, sprinkle the abdomen abundantly from the inside, and if the fish is plasted, then between the layers.

    Each carcass wraps separately - in gauze,canvas or any unpainted fabric, I tightly tie it all along the length with a twine or a thick old line and, putting the fish on the tray at the very bottom of the refrigerator, leave it for 7-10 days. Tuzluk merge as it appears.

    At the end of the salting free fish from the fabric,I wash it with cold water and immediately wipe it with a dry towel. Such fish can be stored in the refrigerator for a very long time if it is periodically wiped with sunflower, olive or corn oil. Fish should be served to the table, cut into thin wide plates, like sturgeon balyk.


    Salt and dry the winter and spring fish better: before the spawning, its meat contains more fat, so after treatment it has better taste qualities. In addition, drying takes place at a time when there are still few flies and it is easier to protect the fish from their larvae.

    The most delicious in salt form are bream, roach, Chekhon, ide, ram, fish, bleak, zander, asp, catfish, taimen, lenok, salmon, etc.

    For salt, use a large salt. Its main purpose is to remove moisture from the fish, and not to give it flavor or to have a preservative effect. Large salt dissolves slowly at low temperatures and requires moisture, which it pulls out of the fish. With a shallow salt of this effect does not work, it seems to "burn" the meat of fish, quickly saliva, but does not dehydrate it.

    Large fish in front of the ambassador should be gutted,can even be cut into pieces, but you do not need to touch the abdominal cavity, so as not to damage the thin film covering the layer of fat on the abdomen. The incision is made through the back, along the ridge, cutting off one side of the rib from the spine. Fish and pieces of fillet are not washed in water, but only dry with a clean cloth.

    Average fish weighing from 1 to 3 kilograms canand in order to speed up the process, a saturated brine solution is injected into the abdominal cavity through the anus by means of a medical syringe without a needle or a small enema with a rod tip from a ballpoint pen. The density of the solution is determined by the limiting possibility of salt dissolution in water.

    Above, the fish are rubbed with salt, while the mucus is removed and, in addition, the scales are clogged with salt. Salt is also poured into the mouth and under the gill covers. After this, the fish is placed in a prepared container.

    With small fish, the hassle is less - it is simply poured with salt and laid in layers.

    At the bottom of the basket or wooden box,clean linen rag or burlap. Prepared fish is laid on it in dense rows, head to tail, belly up and pour salt. The total consumption of salt is 1.5 kilograms per 10 kilograms of fish. On top of the fish put a knocked down wooden cover and on it - heavy oppression (stone). It is absolutely necessary, as it prevents the formation of air cavities in which putrefactive bacteria can develop, and, in addition, makes the meat of fish more dense.

    After a while, juice is released from the fish, itflows through the crevices between the basket's rods or the drawer boards. On the 5th-10th day the fish salted. All this time she should be in a cool place (a refrigerator, a cellar).

    The fish are laid in layers in non-oxidizing dishes(bucket, pan, pot, barrel) is also belly up and pour salt at the rate of 1 kilogram per 10 kilograms of fish. To give the fish a special, tender taste, add a tablespoon of sugar to the salt. On the fish put a circle, knocked down from the boards or cut out of a single piece of wood, better from linden or aspen (a circle of wood from these rocks does not emit resin or tannins and does not deform in the brine).

    A day or two the brine formed (brine)covers all the fish, in a cool place it is well preserved. Usually on the 3rd-8th day (depending on the size) the fish is completely salted. Then it must be removed from the brine, rinsed in running water, dried in air and put in a wooden box or a storage basket. After that brine is usually poured out. But in the old days salt was saved, and merchants, selling fish, for example, in Rybn (Rybinsk), barges with a brine melted down the Volga back to Astrakhan. Here it was "strengthened" with salt and re-used.

    You can prepare and fresh brine, dissolving inthree liters of water a kilogram of salt. The resulting solution is filled with the fish stored in the container. This method is also called wet and is used for salting small fish.

    For oily fish, use a sagging ambassador. The fish is hung on the transverse rods in the saline solution so that the carcasses do not press against each other. The density of the solution is determined with the help of raw potatoes: it should not sink. After 5-7 days, fish can be eaten.

    In hiking conditions in hot summer fish is salted inlarge polyethylene bags. They are buryed in the ground or in sand to a depth of 0.5-1 meter. At the neck put on a small bag for protection from rain and dew. A layer of sand or earth above the fish creates a cool and at the same time is an oppression.

    Large fish before pickling gutted, cut offtail and head, wipe dry the inner cavity and places of the cut. To wash gutted fish in any case impossible. The prepared carcass is rubbed from the outside with salt, abundantly sprinkled with it places cut and internal cavity, wrapped in a clean rag or burlap and tightly wound with a bandage or twine. Good for this children's rubber jumpers: they tightly squeeze the fish, while performing the role of oppression. Before eating large salted fish soaked in cold water or milk for 3-4 hours. After that, you can immediately eat it, fry it, cook it.

    For drying, use medium and fine saltedfish. Pre-it should be soaked in cold water for one to two hours, and then hang out in the shade in the wind, better head down. In this situation, moisture flows through the mouth, and the fish dries faster and more uniformly. On a wooden board with a knife pierce the fish near the tail and with the help of a straightened large clip or special hooks made of stainless wire hang them on the string. If flies have already appeared, then a gauze canopy with a neck is required to protect against them, which, after hanging, must be tied. Drying lasts from four to ten days. The ready fish is stored in a basket or bag, in a cool place, protecting from sunlight.


    At the bottom of the dishes pour a layer of salt. The fish is densely packed in dishes, copiously coping with its salt (the larger the salt, the better). From above we lay a wooden circle (you can have a plate) and from above oppression - the more fish, the heavier, but not less than 1 kg (cans filled with water). We put in a cool place.

    Ambassador in the brine.

    We cook brine - a strong pickle. At home, the necessary density of brine is easiest to determine by dropping a raw egg into it - it should float up. At the bottom of the dishes pour a layer of salt, the rest as with a dry salt.

    Salting fish is to dehydrate it and replace some of the water in the tissues with salt. Therefore, the criterion of readiness can be considered a "tanning" of fish - it becomes firm and badly bends.

    The process of dry salting lasts longer.

    The ambassador of frozen fish is quite complex, withthawing the structure of tissues is disturbed, so frozen fish "takes" a lot of salt. Therefore, it is difficult to catch the moment when the fish has already salted, but has not yet been salted, like brine.

    If the fish is fat, do not be afraid to overdo it - there is very little water in the fatty tissues, so the fish will not take a lot of salt. Fatty fish can also be stored in brine.

    If the fish is salted for withering or smoking, then after pickling it should be soaked for two to three hours, often changing the water.

    And as a bonus - the fish ambassador, as we are now called, "in Bulgarian", and our grandfathers called the salamur.

    Fish, preferably with dense pulp (hake, ice,pike perch, horse mackerel) in the frozen form is cleared from the skin (so it is easier), we remove fillets. In fish with tender flesh (mackerel), fillets should be removed with the skin, after cleaning from the scales. Cut the fillet into small pieces, about 40-50 grams. Onions cut into large half rings, garlic finely sliced ​​(I do not advise to use a crush). Add black ground pepper, salt and vinegar to taste, a little finely broken bay leaf, sunflower unrefined oil. Stir and place at night in the refrigerator.

    All the ingredients I used to put to taste. Approximate landmark: for 2 kg of unprepared fish - 0.5 kg of onions, 3-4 large cloves of garlic.

    And here is another recipe, we often do, taste -m-m-mm, ts-ts-ts! You take the freshly frozen herring, after thawing you cut off the head and throw out the insides, fold it into an enameled container and fill it with brine: a glass of salt per liter of water. You cover it with a lid so that the fish does not come up. All ! After 12 hours - ready. You take out the fish, clean it, cut it into pieces and into a jar, there is a beet, a vegetable oil - well, it will not last so long - it's impossible to resist!


    It is chosen to be a dead horse. Usually sandy. Yes! The fish should already be either caught or caught, but it is better already caught (by the peasants). A metal oar from the legendary kayak "Salyut" digs out the oven, and svephu - a meter or two or a half - a smoking pipe. The tool can be another, if desired, but it is better from "Salute".

    At this time, women will pish andtied with fine cotton threads for suspension in a tube. In the tub on different levels are installed from the holes stuck in the walls, the beams to which the fish are paired.

    The furnace is flooded with alder wood (best of all)and stoked so that the flame does not lick the fish hanging in the fish, but the fish should not be covered with frost. The inflamed trees are sprinkled with alder leaves or trocha to taste. Vobschem so - by the evening they caught a fish, prepared it, dug out the stove, loaded it with fish and wood and flooded it lightly and for the night. During the day, this pampering continued, and by the evening they began to produce the result, which was invariably superb!

    Do not need a slope or a sandy beach.

    The turf is removed (we used the size

    1 * 0.5m), and digging a hole deep

    40-50 cm, a fire is burning before the flame disappears and good coals appear. Coal is stacked with a row of logs / arable of raw alder with a diameter

    5-8 cm. A layer of foliage from the same alder is laid over the top and a prepared fish is laid on it. It is covered again with a layer of alder leaves and all this is covered with turf. Yes, another important point: even before laying logs on the coals, a 5-8 cm diameter is inserted into the corner of the pit, which, after laying the turf, is removed to make a hole. All this was left for 3-4 hours without supervision (!). Then you open it and you enjoy it.

    Take a smokehouse, a stock of oak poles, a fresh cabbage, pepper, and mayonnaise with fishing.

    Catch the carp. Cleanse and gut. Shinkuet finely-finely cabbage and add a little bit (a few ringlets per serving) onions. Mix the cabbage with mayonnaise (like an ordinary salad) and put the carp in the abdomen. Now in the smokehouse for 20 min. It is consumed as in the first paragraph.

    General comment: carp weighing 500 - 1000 gr. Mirrors are cleaned better (faster). You need to eat quickly, and then these hmyry all devour without Vas.Zh-))!

    In urban conditions, create something good forcold smoking is quite difficult. In general, the smokehouse for cold smoking has the following device. The box is made of a height of approximately 1.7-1.8 meters, other dimensions are equal to 1 meter. From the bottom to the box is digging a small pav with a depth of centimeters 40 and a width of the same. The length of the pava is not less than 1.5 m, but digging the anti-tank pile is also useless. From the opposite end of the pava, an expansion is made that leaves the surface, the rest of the pava is covered with something. In the drawer, the subject is suspended by the tail with its tail down. Between the hanging sabbas there should be any distance that is important only that they do not touch the other one. From the opposite end in the expansion of the pava, wood sawdust is set on fire. After they light up on the burning sawdust pile a little dry. The fire is extinguished and the sawdust continues to smolder, giving smoke to which the pvoo enters the box and exits through the openings in the upper part.

    You can build a land smokehouse and lay outa small stove from kirpicha and letting through the parallel earth a smoke to the box. Instead of a box, you can use a barrel. You can generally put the barrel on some sort of unburned tall box about 1-1.5 m from the bottom and smoke from sawdust. Give vent to imagination.

    However, there are some requirements.

    1. Sawdust must smolder, and do not burn otherwise we will get a hot smoking and the fish will look like a soapy soap with an example of the same taste.

    2. The distance from the place of burning to the product should not exceed 1 meter for the above reason.

    3. Attend the process as the sawdust may burn and you will get a fried-smoked fish.

    4.Sawdust is desirable cherry (smell stunned) but openly speaking pine also used and mixed and which were under the hand. The truth of sawdust of some sorts of trees can give bitterness as I heard. But the sawdust of the henna tree did not meet me.

    I do not know in marching, but the simplest device for fishing or for giving is possible to try.

    Take a sheet of roofing iron, old, leakyEnameled tank in the bottom of which it is necessary to make several additional holes, several steel bars or armaturine. The latter can be found on any construction site.

    On the length of the tank, three bars are cut from the armature,and several rings are made along the diameter of the tank. Number of rings - depending on the volume of the tank. Then the rings are welded to the posts and on these rings a thin steel wire (string) is wound around the grating, like on a badminton racket. All you can go fishing with the salt.

    On the spot, digging a pit in which we kindle a fire orusing the bricks that happened to be on the spot, we equip the fireplace. The main thing is that above the fire you can place a sheet of iron. Caught fish cleaned, gutted, pour salt for about 30 minutes. Then we clean the salt and lay it on the grill. On the red-hot sheet of iron is put a pinch of sawdust or shavings of alder, cherry, apple, pear, etc. From above quickly put a design with a fish, which is quickly covered with a tank. Slots formed between the sheet of iron and the edges of the tank, sprinkled with sand or earth.

    Since the appearance of haze from the holes in the bottom of the tank, we are counting the time. The small crucian carp is cooked for 15-20 minutes.

    Try it, experiment. You can cook and game, after having withstood it in the marinade.

    The design is good in that it is easy to manufacture and it is not a pity to hide it in places of constant fishing or hunting, and not carry with you.

    Remove freshly caught fish (do not clean).Instances of small and medium size are broken up into an armor, more large ones along one of the sides of the backrest (you can also make an overstretch along one side of the back). Particularly large fish will be poured through the slit and then cut into cut pieces with a thickness of about 3 fingers (essno poverkek fingers (remembered "Features of national fishing)." Then the fish is salted.In enameled dishes (no more) poured a layer of large salt (necessarily a large ) then the bowl of the sour must be sprinkled with salt beforehand, so as to lay it down and so on until the dishes are filled in. Usually, the bucket is used. It is necessary to put the saber in the form of a stone or a pair of puffs. T he longer possible. Ha my memory there are cases when the fish solilas 5-7 months and nothing. If you lie down even more in the thin places and it will start to soften fine ekzemplyapy obtained with napuzhu pebpami got out that maloppivlekatelno although not smeptelno.

    When you decide to smoke a fish, you need to take it out.from the pool. The brine is not used again. Residents of rural areas should be careful with the selection of the rossola, as if you throw it into a place accessible to the kuram and they will hit it all to them.

    The withdrawn subject is soaked in water for longer thanHe stayed longer (usually about a day). If sabzh soldered for several days, then you can not soak at all. But be careful, the more the subject will be solicited, the more likely it is that the micro-beans accidentally found there will die because the hard salt solution has some antiseptic properties. After soaking the subject, you need to wash it in clean water and hang it up. For a long time the prevailing opinion is that for fast drying it is necessary to place a subject in some kind of hot place, not faithfully. You will get dry sverpha and raw inside the subject. If the weather is very hot fish can get with a smell even in the shade, so in the 40-degree heat it is desirable to get rid of the drying. It is best to dry in the shade in a special way such as a rectangular frame covered with a fine mesh, as flies are surrounded by clouds around (eh why I am not a poet). To control the subject on the readiness threshold, it is necessary in the evenings when the flies no longer exist. The fish is considered ready when it is not yet in that stage of the dried roach applied to beer, but should be comparatively soft.

    Be sure not to be lazy and smell every pybina, especially inside, suspicion is better to throw out. We put the withered fish in a smoker about which it is necessary to speak especially.

    Fish smoked now on Lake Baikal, right sopnuyu -coil. So the peasants just found a sheet of iron (a rather rusty% (), made of it a lump, as on a carpet box - a height of 20 cm, pinched a nail of holes, topped with carefully cut twigs of alder already peeled from the leaves, and the fish went (pobrochenaya, smeared with salt to taste.) All this equipment was poured on the coals, where beforehand put the steep branches of alder with leaves, and the process went.

    Smoked young salmon

    4 young salmon, 2 lemons, cut into slices, 2 leaves of sorrel, olive oil, ground black pepper, 3 tbsp. spoons of jasmine tea.

    Start the inside of the fish with lemon.Put salmon in a bowl for baking. Sprinkle with olive oil and sprinkle with pepper. Bake in the oven for 25 minutes until completely ready. Put the fish on a paper towel. At the bottom of a large pot, put the tea, fasten in the middle of the grate, put the fish on it and close the lid. Put on the fire and heat until the tea does not smoke (turn on the hood or open the windows). After 10 minutes, serve with a green salad.

    The bottom line is that the fish should be prepared in hot smoke. It turns out (I have) boiled-smoked-baked.

    In a steep bank / ravine (it is possible to lay down from stones or pieces of turf / earth) a hole is being excavated (the dimensions are arbitrary below will explain the criteria for their selection).

    The main indicator is the depth.The depth should be such that a good layer of coals would fit in the pit and a layer of fresh branches (birch, alder) on top of it, plus to this another 10-15 cm to the level where the rods (skewers can be placed) on which the fish will lie, plus another 10 centimeters to cover all this economy with a piece of, say, tarpaulin.

    The length and width depend on the amountcoal-burning firewood and caught fish. (On the account of the embroidered "coal-forming firewood." The pine does not give good coals, either it burns to the ash, or even smokes, it's almost not burnt, and the resinous smoke is contra-indicated to us - the taste of the fish will be like that of a fried Christmas tree. willow, alder and other elms.

    In general, with coals, just like for shish kebabs.First, a fire is lit on the bottom. We kindle a layer of good coals, while at the same time the walls of the smokehouse are heated. Then, at such a height that would not burn out in the wall sticks are inserted thick

    1.5 cm. (Much thinner it is dangerous that they will burn, but thicker - they will prevent smoked fish). If a fire breaks through the coals, it's not terribly scary.

    At the top of the coals, we prune the cuttings / stumps of freshbranches of deciduous trees without leaves (from a birch the fish will be with a golden tint, and from an alder, though dark, but with a more rich taste of smoked meat). We lay the fish on the rods. Stow should not be too tight among themselves. From above cover the smokehouse with a piece of tarpaulin or something similar. The purpose is such that not to let the smoke dissipate, and the coals to flare up. Whatever the coals are not "choked" you can leave a small gap on the bottom or occasionally open the canopy. At the same time check and turn over the fish, sprinkle with water dried and flaming branches, add more fresh branches or even slightly inflate the fading coals. We need a thick smoke and a high enough temperature, but not such that the fish is fried, and the bars burn out. You can lay a hole on the side with flat stones or pieces of turf, and at the top though a piece of polyethylene, if only it does not melt. Before smoking, the fish is cleaned and gutted. The large one is cut into pieces. Then it is placed in concentrated brine for about 10-20 minutes or simply salt and pepper top to taste. (Class! I am amazed in the descriptions of recipes all sorts of expressions such as "salt to taste" or there "fry until ready") Continuous impiricism). Brine than good, so it's because it can add a few leaves of laurel and peppercorns, cloves of garlic, etc. taste ). If the fish is completely absorbed, then the abdominal cavity should be deployed or inserted there a chip that would burst it. A large fish can even be cut into halves along the ridge. In principle, lying on the rods, the fish does not fall apart too much and it does not need to be tied up with twine, as if it were in a suspended state. The fish is smoked until prepared. In general, I determine to taste by picking off a piece of knife.

    It starts with the fact that almost similarpit for both hot smoking and from it a ditch length of 2-3 meters, which will serve as a chimney. Above this ditch is covered with branches, and on top of them turf and earth. Above the outlet of the ditch a frame is built and covered with polyethylene film.

    A fish hangs under the film.Fish should be tied with twine, tk. it can fall apart. At the bottom, the film is pressed to the ground with stones or sprinkled with earth / sand so that no crevices remain. In the upper part of the resulting booth, it is necessary to provide an exhaust slot.

    We light a fire and burn a lot of coals.Over the coals, you can not knock down the flame, throw a lot of stumps of branches. We cover everything tightly with a piece of tarpaulin or something like that, but at the bottom leave a gap that would create traction. The thrust must be such that the coals do not fade, but not so strong that a flame would form. The process is long. Smoke in the "booth" must act constantly.

    If the coals are burned, then we cover the chimney andkindling them anew. If the branches have dried up and burnt, you can throw new ones on top of them, so as to "strangle" the flames. In the "box" should be a thick, slightly warm smoke.

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