You will need
- 1.5 kg whitefish (2 carcasses);
- 150 g of salt;
- 1 tablespoon of sugar;
- 2 tsp ground pepper;
Carcass whitefish rinse under running water from the mucus. Wait until the water will flow. Disembowel fish, but the scales do not remove. After that, wipe it dry with a paper or linen towel.
From the abdomen, along the carcass with a sharp knife make an incision so that it was possible to retrieve the bones of the spine. The skin, being careful to leave whole. Thus, you get a carcass, divided into two halves, but the United skin. Then remove the rib bones and backbone.
Prepare a wide deep bowl with a flat bottom. In her sprinkle of coarse salt (2-3 tbsp). Salt scales down put cut in half whitefish.
Prepare a mixture of salt (2 tbsp), sugar (1tbsp.l.), ground white pepper (2ch.l.) and finely chopped fresh dill (200g). The open side of the SIG fill this with the mixture.
Second place the fish on top so that it rests ventral, meat-side on the spices. Scales will be on the outside. These scales sprinkle with salt (1-2 tbsp) and chopped dill. Spices do not pour.
On top of the fish, sprinkle with salt, put a light load (for example, a flat plate where you place a Cup of water volume of 0.5 liters). The goal of such cargo is to keep the fish in a fixed position, motionless, so that the carcass tightly to the salt and spices. Leave a bowl of fish in a cool place at the time of proselki at the rate of 1.5 kg. fish for 15-20 hours.
Feeding to the table the fish, carefully remove from the dish, rinse off the salt and spices.
Time brining select depends not only on the mass of the fish, but also on the temperature: when ambient temperature is over 18 degrees time proselki cut in half.
Adjust the weight of the cargo so that its pressure is not squeezed fish juice.