Advice 1: How to dry perch

River perch in abundance is found in rivers and lakes of the European part of Russia. This fish is especially tasty in dried form, the small size of the perch make it easy to dry it at home.
How to dry perch
You will need
    • 10 kg of fresh perch;
    • 1.5 kg of coarse salt;
    • cool
    • a well ventilated room;
    • gauze.
Instruction
1
Take a bass weighing up to 500 grams fish of this size will be easier to evenly proselyte at home. Rinse the fish in cold water, instances of larger - disembowel, remove their gills.
2
Pour the coarse salt layer up to three millimeters on the wide bottom of the enamelware , then put the fish - head to tail, closely enough to each other. Fill the fish with salt, then each subsequent layer also sprinkle with salt. In Sol and put a Bay leaf, other spices to taste.
3
Close the container lid, the smaller one, put the load, put in a dark cool place and leave for three or four days. Remove the perch from the salt and rinse under cold running water, removing the salt, spices and slime (if you want to remove some amount of salt from the fish and make it salted, rinse for 15-20 minutes).
4
Drain the fish, leaving on the sieve, to drain off all the water, then wipe dry with paper towels and hang to dry. To do this, thread the rope or a paper clip through the eye or lower lip (you can bend the hooks from pieces of wire) and hang on the rope (the fish should be hanging freely, carcasses do not touch each other).
5
Hang the perch in a shaded, well ventilated place - in the courtyard under a canopy on the balcony, on the tree, if drying occurs in the field. The street should be sufficiently dry and warm weather. Carefully close the fish two or three layers of gauze from dust and flies. Under these conditions bass will be ready to drink in five to eight days.
6
Hang the fish to dry over the gas stove, make sure she was far enough away from the burners (not less than 80 centimeters). In such circumstances, a small perch pickles for two or three days. Store dried fish in the fridge, wrapped in greaseproof paper or polyethylene.

Advice 2 : 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.
Perch - diet food
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!
Note
Salting the fish need in a cool place. If the fish has to be salted in a relatively warm place, then salt you need to take more — up to 25 percent. The term of the Ambassador in this case is somewhat reduced.
For Ambassador use coarse salt. Its main purpose is to remove from fish moisture, and not to give it a taste quality or to provide the preservative effect.
If the gallbladder will be damaged, parts of the fish that got spilled bile should be immediately cut or RUB salt.
Useful advice
Raw fish before freezing, it is impossible to salt. When freezing, fold the fish in plastic bags and wrap. To defrost the fish, you can put it in cold water, which added a bit of salt.
If the fish is too salty, it can be soaked in water or milk and then pour the marinade.
To improve the cleaning of scales of perch dipped for 1-2 seconds in boiling water.
To give a special taste to the salt add a little sugar.

Advice 3 : How to dry perch

Perch is the most common fish our waters. It is delicious, but prickly and difficult to clean the scales in his fine and tight. Therefore, it is easier to dry. And in this case there are subtleties.
How to dry perch
You will need
    • 10 kg of fresh perch;
    • 1.5 kg of coarse salt;
    • cool
    • a well ventilated room;
    • gauze.
Instruction
1
The fish do not wash, but wipe with a towel. Large specimens gut, remove the gills.
2
Take coarse salt, sprinkle it with a layer of 3 mm at the bottom of enamelware with a wide bottom. Then lay the fish close to each other. For this it is put thus: the belly of one fish to the back of the other, and the head of one to tail of another. Fill with salt, add the Bay leaf and other spices. Then lay the next layer of fish and again pour salt on it. The last layer should be covered with salt completely.
3
Close the container lid, the diameter of which is smaller than the diameter of your pan. Put on the cap load and store in a dark, cool place for 3-4 days. Remove the fish and rinse under running water to remove salt and slime. If you love salted fish - flush it for about 15 minutes.
4
Put the perch on the grill, dry it with a dry towel. Thread the rope or clip through the eye or lower lip and hang the fish to dry. Perches should hang freely, not touching each other.
5
Place for drying should be shaded and well ventilated with a balcony, a shed under the canopy. Drying in dry and warm weather. Be sure to close the fish with a gauze in 2-3 layers. In such circumstances the perch will seaside about 5-8 days.
Note
In winter, the dry perch over the gas stove, but not too low, otherwise the fish is cooked. Store dried fish in the refrigerator or in a cool ventilated place.
Useful advice
For drying, choose a medium-sized perch, from 100 to 500 gr. You can take and larger fish, but it requires gutting. The scales should not be removed. Drying fish is recommended in the fall or spring, then it is more than fat. You should not dry in the summer neotrogena fish greens that she eats, will decompose during the drying process and will add an unpleasant taste and smell. Salt use coarse ground, it dissolves slower and pulls more moisture from the fish.

Advice 4 : How to jerk perch

Spring fishing will start soon, and it is time to learn the recipe for dried perch. For this recipe, you can jerk almost all river fish.
How to jerk perch
You will need
  • Small perch — 20-25 pieces (about 5 pounds), salt — 1.5 kg, sugar — 100 grams.
Instruction
1
Fill the bathtub with water, put the fish and rinse well with her.
2
Prepare a bucket or deep bowl and cover of slightly smaller circumference of the bucket. Mix 200 grams of salt with 100 grams of sugar and pour on the bottom of the bucket. The bottom of the bucket can be pre-covered with cellophane.
3
Fish dry on paper towels and place in a bucket. Pour the remaining salt and cover. On the cover put a stone or piece of brick.
4
Place the bucket with the fish in a cool place for 7-10 days.
5
Mix of perch and leave them for 1 day.
6
Throw the fish in a tub of water and soak for about 4 hours. Rinse well with each fish.
7
Wrap the fish in paper towels or towels for 2 hours. Then string perches on a thin rope or fishing line.
8
Hang the rope in a cool place(not hot), cover the fish with a gauze and leave to valitsa for 1-2 weeks (depending on the size of the fish).
9
If you will not use the fish immediately, then store it in a drawer and flip at least 1 time a week.

Advice 5 : How to jerk river perch

River perch – the fish are small, prickly and hard to carve. Most often it is used for cooking soup or smoked. However, the best the fish to jerk. So it will be most delicious.
How to jerk river perch
Before you cook perch river, it is necessary to clean and gut it. And then you can go directly to the drying.

How to clean bass scales



This procedure is not required. Many anglers say that you do not need. But then, when you eat dried fish, you will be much easier to divide it into pieces. Not so the fingers will be cut as crude.

Ways of cutting bass, there are several, the simplest way to put fish in the freezer. When slightly will freeze slightly, it will need to get. To clean off his scales. It should separate very easily. In addition, before you clean the river perch, it can be a few seconds dip in boiling water. The scales will peel off and the meat with the skin intact. Then the fish should be cleaned in the same way as in the previous method.

After it was removed, the scale, the bass need to gut, remove the intestines. Carefully rinse the fish under water. If you wish, you can also remove the gills.

How to jerk river perch?



After cleaning the fish you want to RUB inside and out with coarse salt, put salt under her gills, if not delete it and in the mouth. Salt to regret not necessary. Fish will not take her more than necessary. And you will have a guarantee that the bass will be declared correctly. Also, if the perch is quite large, it is possible to make an incision along the spine. In this case, along the section line it also needs salt.

For the process of drying after salting fish should be emptied into a bucket, pot or pan. Stir and press on it to she had her own juice. If it is not – you can add a little water.

Salted perch must leave in the Cup for a period of 3 days to a week, straddling the top with cargo and covered with any light material (e.g., gauze) to protect from flies. It is desirable that the place where it is stored these days, it was shady and cool. On expiry of the fish is to be removed, soak in water for 2-4 hours, spread out on a towel or other material to the water glass.

Now remained in the belly of a perch, insert a toothpick or a match, hang it upside down so the fat remains in the fish on a rope in a ventilated area. From the flies it can be protected with the same old fine gauze or tulle. On top of with the purpose of repelling insects perch sprinkle with vinegar. To dry fish under the conditions of dry weather and up to 2-3 days.

That's all, dried river perch ready. Now you can safely eat with his family or friends.
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