How to jerk bream

Lovers of fish know that fish is the traditional fish for drying. Usually it is larger than the other lake and river fish, but this does not mean that cooking takes more time and effort. The meat of the bream has a bright full-bodied taste.

You will need

• • Fresh bream;
  • coarse salt;
  • twine.

Instruction

1. If the fish is caught, leave it soak for several hours. Then thoroughly wash with cold water, clearing all the mucus. Wash the fish in the pelvis, otherwise the mucus can clog the sink.
2. Fish loop, put the carcass at 500-700 grams in one pile, and from 700 to 1000 g in another. Each fish carefully, RUB with coarse salt. Rubbing a big fish, put it in her mouth and over the gills salt.
3. If bream are very large (about 1.5 kg), before rubbing with salt, cut off his head, and pierce the abdomen with a sharp object.
4. Take a deep dry basin. On the bottom place a layer of coarse salt, then a layer of fish. Such layers, place the whole fish. When laying place among fishes.
5. Close the pelvis with gauze and leave in a cool place for 12 hours. After the fish stood, flip it over and place on top of heavy oppression. Put the fish on a cutting Board, and on it a large pot or bucket with water. Leave the fish for three days, or turn it every 12 hours. If the fish doesn't flip over, it can become rancid.
6. After three days, remove the fish from the basin. At the tail of the fish make holes with a sharp knife and thread them through the twine. The fish don't hold tightly to each other. The ends of the twine tie a knot. On the same period should be about 10 fishes. It is also convenient to hang the fish using large paper clips. Hang the fish in a well ventilated place, covering it with gauze.
7. If the drying is carried out in the summer time, you need to handle bream flies. Each fish, coat with vegetable oil with a strong smell or a weak solution of vinegar.
8. Dried fish to last 3-4 weeks. The color of the abdomen should be a nice amber color.