You will need
    • fish (roach
    • carp
    • roach, etc.)
    • salt
    • spices (optional)
    • water
Instruction
1
For starters, the fish should be carefully gutted and washed. Scales to clean off is not required.
2
Next the fish need to pickle. The problem of salt – fish pull out excess moisture; therefore, salting is better to take coarse salt, because it dissolves slowly and pulls more moisture. Take a large saucepan and lay the fish in layers: the first layer, top with salt, a second layer, again salt and so on. The last layer of salt should completely cover the fish.
3
Cover the pot with a lid or piece of cardboard and put oppression. So the fish should stand for 2-4 days, depending on size. Well-salted fish has a thick back, and a dark grey meat.
4
Salted fish is washed thoroughly to wash off all the slime and excess salt. Within a few hours to soak the fish in cold water.
5
Next the fish need to wipe dry and hang to dry. The suspension, as a rule, lower lip, or eye, as the fish is juicier. Drying is preferably in a draught or over a gas stove (but not below 80 cm above the flame). It is desirable to cover the fish gauze to her did not sit down flies.
6
To store dried fish better in the refrigerator, tightly wrapped in parchment paper or plastic food wrap. The fact that poorly Packed fish may begin to sweat and the abyss.