Instruction
1
Caught fish gut, rinse with water, RUB with salt. Prepare an enamel bowl, place the carcass layers, each row will proselyte.
2
Close the bowl flat lid or a plate, press load, use the three-liter jar with water. Leave the fish in a cool place 10-12 hours you will see the juice, leave it until after the salting. After 4 days, remove the yoke, remove the carcass and rinse under cold running water. The Ambassador called warm freshly caught carp.
3
Consider the size of the fish. Carcasses less than 100 grams. will be ready in 2-3 days, medium (100-250 g.) for 5-10 days, big gutted (500-800 g) for 3-6 days, prostowanie large for 7-10 days.
4
For small fish use a dry Ambassador, just pour the carcass with salt. As dishes take baskets or boxes. The juice that forms during pickling to drain.
5
If you have larger items - from 2 kg and more, disembowel them, respektuje, make the incisions and cover them with salt. Carp lay skin-side down, drain the juice periodically.
6
Steep salted fish in cold water. Carcasses should be completely covered with liquid. Leave them for 30-40 minutes, then remove, remove scales, rinse and cut into pieces. If the fish turned out selenaselena, keep it 4-6 hours, change the water periodically.
7
Kramaley Ambassador is more than 14% salt content; srednebelaya Ambassador - 10-14%; salted to 10%. If you brine frozen fish, the method will be called cold.
8
Salt Karpov mixed way. Gutted fish, RUB with salt and pour tuzluca. Tasoluk is a saturated salt solution. The resulting meat will not only tender, but juicy.