In order to pickle bream at homedon't have to be a culinary "guru" - just to have an idea about all the intricacies of the old recipe for salting. By the way, this recipe is suitable for pickling, not only bream, but any other freshwater fish.

Prior training

Everyone who decided to master the technology of salting of freshwater fish in the home should know what to deal only with fresh raw materials. Buy fish in the supermarket for making this super meals is unlikely, because it is almost impossible to know exactly how much time has passed since that moment when they pulled her from the bottom of the reservoir and placed on the counter. Therefore, it is best for pickling to use the fish caught by hand or purchased at the morning hour on the market, you can even at natural.

Before you begin the actual process itself, you should decide in what form will zaselyatsya fish in gutted or whole. Can be based on popular opinion, which States that gut the bream is necessary only if there are no calf. However, this case is purely individual, it is only necessary to know that the gutted fish are always pickles better, which negates the possibility of developing all sorts of dangerous microorganisms. Besides, fish without entrails always lasts longer.

How to brine and dry

Thoroughly eviscerated fish (important when gutting to remove also and gills) should be thoroughly rinsed under running cold water. After this you should look for kitchen utensils suitable container for salting. It can be enameled or aluminum basin, bucket, or other large utensils.

Before you place the fish on the bottom of the tank to spread salt. Bream can be laid in the abdomen up or to the side, each new layer of the fish needs to generously pour salt. After all the fish will be stacked, it is necessary to cover with a lid or a wooden plank and put under oppression. As the yoke you can use a stone wrapped in a plastic bag or a five-liter jar filled with water.

To proclivities fish under the yoke shall, within five to ten days in a dark and cool place. The optimal place for a quality prosol – cellar or dark closet. The degree of readiness of bream to determine quite easily if the back of the fish acquired characteristic stiffness, you can safely proceed to its drying.

Before stringing the fish for drying on a thick fishing line or wire, it must be thoroughly washed in cold water and soak off the salt and accumulated mucus. In the process of drying the fish did not sit down flies and other insects, it can be placed in hand-made wooden container, covered with gauze. The first sample can be removed after five to seven days.