You will need
- salt crushing plant;
- the capacity for pickling;
- the load for press;
- or hooks for drying fish;
Those who prepare dried fish immediately after fishing, I advise you to lay down the roach in a pile and cover it with grass, it is better for the hair, and give the lie to fish a couple of hours in the shade. In home conditions, if you are not sure that roach is so fresh, this item should be skipped.
First of all, the dried fish needed salt. Wash it before that is not recommended. Therefore, carefully remove any cloth possible remains of algae, grass and slime from the carcass.
In a bowl, intended for pickling, sprinkle a thick layer of coarse salt. Lay the fish, "Jack", that is, the head of one to tail of another. When the bottom of the tank closes, the layer of roach have densely covered with salt and again pack the fish. If you are cooking indoors, put the salt in and the gills. Put the fish on the bottom shelf of the refrigerator.
If you have salted dried fish in the evening, then this morning, the dishes with fish you will need to put weight on, for example, 10 l bucket with salted fish, going a full five-gallon can with water, which should be put on a small saucer.
In this condition the fish needs to stay in for two to three days, then drain the brine and rinse thoroughly dried fish, leave in cold clean water for two or three hours, not forgetting to change it.
After soaking the fish should be wiped with a clean rag, removing the mucus and plaque. Then roach in finished form will look neat and appetizing.
In order that the insects didn't damage the fish during the drying process, you can make a special closed box with fine mosquito netting instead of the sidewalls. Long to the wooden parts inside the box, nail small nails and attach them to hooks with salted dried fish. Hang the box in a shady place to dry.
Already prepared dried fish in order to make it longer did not dry up and remain soft, place in a plastic bag, tying it tightly. The package is preferably stored in a cool place, such as in the refrigerator. In this way the fish stays fresh for three months.
Advice 2 : How to jerk roach
Roach is one of the most common fish of the carp family, which is found in reservoirs of Russia everywhere. Its dry and rarely cooked any other way. For drying, this fish is ideal.
You will need
- 1 kg of roach;
- 150-350 g of salt.
Prepare dried roach small size (up to 500 grams), not when carving. Flush the roach in cold water, let it drain, but do not wipe and do not obstinate wipes.
Take from 150 to 350 grams of salt per kilogram of fresh fish depending on what salinity you want. Sometimes salt add a little sugar for a more delicate taste (one kilo of fish, approximately one-quarter teaspoon).
Mix roaches with salt and fold in the wide enamel ware (a bucket or tub, stainless steel vessel).
Put on top of the cargo cover with stone, wooden circle with any container filled with water. The load needed to fish was always immersed in the brine. Leave to proclivities for one or three days depending on the size of the fish.
Have a large roach (from 500 grams and more than): make a longitudinal incision along the abdomen, remove all the viscera, including ROE and milt, wash in cold water, and stuff the belly with salt, carefully RUB the fish around the gills.
Then place in rows in an enamel bowl, bellies up, top fill with salt (can not put the goods, to cover only the gauze, the fish is salted dry method).
Express large roach to proclivities three to six days in a cool place. Then soak the salted fish to the desired degree of salinity.
Rinse it in cold running water, soak in fresh water for some time (sometimes the fish is soaked as much time as she was in the brine), then rinse again and hang to dry.
Thread pieces of wire through the eye sockets and hang in a shady, breezy place. Place the fish on a rope loosely to the carcass is not in contact with each other. Peel back the gills to the outside to accelerate the process, in the bellies of large fish sticks insert wooden spacers.
Hang the fish in the evening to get it dried out over night and not so much attracted flies. Use gauze covers to protect from flies, also, it is possible to spread sunflower oil fish heads, as it takes away the smell that attracts insects.
Advice 3 : How to pickle roach for drying
The process of salting roach for drying or curing exercise can home. Despite the fact that there are many methods how to pickle roach, there is one General rule - must be taken to salting only fresh and undamaged fish.
Wet or tussocky, method pickles roach
Brine is a brine resulting from the dissolution of the salt in the juice that leaked from fish. In the brine did not breed bacteria, it should be regularly drained.
For this method, choose a small fish, weighing up to 1 kilogram. In hot weather, the roach must-gut, in a cool - not necessarily. To wash the fish don't need enough to wipe it with a dry rag. For drying use coarse salt, it is necessary to pull fish out all the moisture.
To start at the bottom of the tank is filled with salt. Then tightly placed row after row of fish, with each number liberally sprinkled with salt. Placed on top of the wooden circle or the lid on her weight. As cargo can be, for example, a large heavy stone. Oppression is necessary in order that the fish was not formed in the gas cavities good decay-causing bacteria. A few hours later appears a brine, or brine.
The important point in the salting of the roach is its presence in a cool place, it is necessary that it is not spoiled while the salt will penetrate the fish. For this purpose, suitable refrigerator, cellar.
After about three days salted fish should be soaked in water to rid excess salt. After washing, fish should be obotrite. It is better to post at night since at that time no flies. The flies lay their eggs only in wet fish, so when the roach gets dry, flies her is not terrible. In the morning the fish must sprinkle the vinegar for extra protection from the flies and hung (it is better to choose a well ventilated room).
Dry method pickles roach
This method of salting is ideal for larger fish, weighing more than 1 kilogram. First we need to remove all the innards, and then each cut along the ridge and wipe with a dry cloth. Inside roach, copiously, but in moderation, a sprinkle of salt. All the fish should be stacked in rows in a wooden box, cover with polythene and leave in a cool place. During salting roach will also extract the juice, but unlike the first method, it will immediately drain from the box through the gap. Dry salted fish to 5-7 days.
At the end of pickles roach must soak of excess salt, rinse in water and hang on the rope, hang to dry. When the fish is ready, it needs to be removed to inspect for the presence of eggs laid by flies. Ready roach are best stored in bags made of polyethylene, so it won't get too dry and will not zaberemenet. Although, someone like and drier.