The bream is rightfully considered one of the most valuable representatives of freshwater reservoirs. It is distinguished by a rather tender and incredibly tasty pulp, which is why all kinds of dishes based on it are considered to be decoration of any table. Among them, the fragrant dried bream of moderate salting, cooked at home, is especially popular. The article examined in detail how to properly salted wilted fish in an ordinary kitchen, and also describes what and how much is needed for its successful drying.
Selection and preparation of ingredients
For jerky dishes only fresh ingredients are suitable. Such a fish has a light specific smell, transparent eyes and scales, as well as bright red-pink gills. For drying, it is recommended to select only the largest bream, only this will allow plenty to enjoy the aromatic flesh.
The procedure for preparing bream for preparing dried or dried dishes consists of only two simple steps. First, the fish should be washed well under cold running water, and then thoroughly dried with paper towels.
Important! For this method of processing fish, it is strongly not recommended to use a freshly caught catch, otherwise the carcass may begin to rot during drying. To avoid this bream should be kept in the refrigerator 1–2 days.
Gutting it is not worth it, they do it only with personal preferences. However, if an individual with a length of more than 30 cm is used for drying, the carcass must be carefully gutted and washed. Otherwise, cooking a good product will not work.
Cured bream recipe
4 to 11 days
Nutritional value per 100 g:
Create a salt cushion about 5 mm thick on the deepened kitchen baking sheet. Thoroughly salt the fish, and salt must be filled in the mouth and gill cavities.
Put the carcasses on a baking sheet, and then carefully pour the remaining salt on top.
Transfer the workpieces to a dry and cool place, with a temperature of no more than + 15 ° C. Leave them for pre-salting for 10-12 hours.
Turn the bream over to the other side, and then refresh the salt sprinkles on them.
Put the kitchen board on the carcasses, and then place the load (10-15 kg) on top.
After 10-12 hours, turn the fish over, renew the salt layer on it and again place the load on it. Follow the previous step 2-3 more times. Thus, each carcass should be salted for about 4 days.
Clean the workpieces from salt, for this they should be washed well under cold running water. Before drying, remove the flesh from excessive salinity. To do this, whole carcasses need to be dipped whole in cold water. They need to be soaked for about 1-2 hours, and several times you should replace the water with fresh.
Remove excess moisture on each fish with paper towels, and then hang them to dry in a warm, dry, and well-ventilated area for 5–7 days. It is necessary to dry the bream head down, this will significantly reduce the release of excess moisture from the pulp.
Create a salt cushion about 5 mm thick on the deepened kitchen baking sheet. Thoroughly salt the fish, and salt must be filled in the mouth and gill cavities.
Put the carcasses on a baking sheet, and then carefully pour the remaining salt on top.
Transfer the workpieces to a dry and cool place, with a temperature of no more than + 15 ° C. Leave them for pre-salting for 10-12 hours.
Turn the bream over to the other side, and then refresh the salt sprinkles on them.
Put the kitchen board on the carcasses, and then place the load (10-15 kg) on top.
After 10-12 hours, turn the fish over, renew the salt layer on it and again place the load on it. Follow the previous step 2-3 more times. Thus, each carcass should be salted for about 4 days.
Clean the workpieces from salt, for this they should be washed well under cold running water. Before drying, remove the flesh from excessive salinity. To do this, whole carcasses need to be dipped whole in cold water. They need to be soaked for about 1-2 hours, and several times you should replace the water with fresh.
Remove excess moisture on each fish with paper towels, and then hang them to dry in a warm, dry, and well-ventilated area for 5–7 days. It is necessary to dry the bream head down, this will significantly reduce the release of excess moisture from the pulp.Did you know? Black Amur is recognized as the rarest species of bream. It lives exclusively in the depths of the Amur, as well as the nearest bodies of water, and is considered an endangered species listed in the Red Book.
Video recipe
Sun-dried bream is an incredibly aromatic and tasty dish that will appeal not only to ordinary people, but also to real gourmets. It is not difficult to cook it at home. It is recommended that special attention be paid to the quality of the main ingredient, which determines not only the final taste of the pulp, but also its safety for health.
