How to pickle perch

Salting is one way of preserving fish for future use. Perch is very common in Russia. This fish lives in fresh lakes, rivers and ponds almost throughout Europe, Northern Asia and Eastern North America. Usually cooks annoying perches scales that can even be called a shell. Perch meat is tender, white, non-greasy, pleasant taste. Perfect for soup, for frying and baking in the oven. The bass is one of the most delicious and easy to prepare fish.

You will need

• • fish (10 kg);
  • salt (1 kg);
  • water (1 bucket).

Instruction

1. Take a knife and kitchen Board. Put it on a perch. Carefully remove it from the scales.
2. Make a longitudinal incision on the abdomen, from the head to podrostkovogo fin. Carefully remove the liver with the gall bladder.
3. Remove the gills of the fish. Then, the first dorsal fin.
4. Take a clean dry rag and wipe her fish.
5. Then take the enamel pot. Pour on the bottom of salt.
6. Place the fish in serried ranks: head to tail, back to belly.
7. Each series is liberally season with salt. On the top row sprinkled so much salt that it covered the entire fish.
8. Put a plate of the dish. Put it on the yoke.
9. Put the fish in a cool place. Within 2-5 days (depending on quantity)the fish is salted.
10. Before you hang the fish for drying, soak it in a large quantity of water (within 2-5 hours). Perch ready for consumption!