Advice 1: How to pickle fish gobies

Saltwater fish goby, so named for the large, typical forms the head, is prized not only for its nutritional value and high amounts of vitamins and minerals useful for the human body. Properly salted and slightly dried goby is a wonderful taste treat that you can prepare at home.
Salty bull
The technology of salting calves is not particularly difficult and will not require significant financial investments. There are two most popular method of salting and drying this fish.

Dry salting

Usually used for salting freshly caught fish. In bulls, had lain after being caught for some time, an unpleasant smell coming from the head, and the meat during salting begins to separate from the bones.

The fish must be sorted by size, largest specimen thoroughly gutted, the fish well washed under running water. The prepared fish are placed firmly in the food containers or a wide enamel pan. For more compact it is recommended to spread out the bulls with a head of one fish to the tail of the other.

Each layer of fish pour salt, gradually increasing its quantity to the upper ranks, the capacity of the cover, press down on top of the cargo and put in a cool place. You should not be afraid that the fish will be too salty. Feature bulls lies precisely in the fact that their meat takes exactly as much salt as they need. To oversalt this fish in the only case – if it is too long been under the yoke.

Typically the butts for salting requires more than a day. After this time the fish is washed, soaked in cold boiled water even for one day – this will help to remove the excess salt and give the meat a delicate flavor. In order for steers to be stored for a long period of time, it is recommended that podvyalit in the open air for 12-15 hours. Dried fish in the shade, out of direct sunlight, in well ventilated by the winds.

For those who used strictly to calculate the amounts of food, you can use the same recipe pickles bulls, but given the amount of salt: classic recipe recommends taking 10% salt of the total weight of the fish.

The bulls salting in brine

Washed, gutted and sorted by size of fish are placed into a container and prepare a saturated solution of salt. The degree of salt concentration is verified using raw eggs – if it does not sink in a container of salt water, then the solution is ready for use. For the preparation of brine is most suitable coarse salt, as fine salt can form on the surface of scales crust and prevent penetration of brine to the meat. To make the fish more tender taste in a solution, you can add sugar: one tablespoon per kg of salt.

Large calves are salted for two days, the smaller fish – day. Thereafter, the brine is drained, calves washed in running water with a small amount of vinegar. Washed of excess salts fish strung on a wire and hang in a shady, well-ventilated place for podvyalivaniya. To accelerate the drying process can be inserted into the abdomen of each fish small spacers and the Gill cover and lift slightly to break.

Advice 2: How to grow bull

The farming of cattle for meat – it is laborious and time consuming. To bull reached a live weight of 400-450 kg, it is necessary to feed at least half a year.
How to grow bull
You will need
  • - concentrated feed;
  • - milk, colostrum and skim milk;
  • - root crops;
  • - hay;
  • - grass;
  • Sol.
Choose for growing calf heavy meat breed. For fattening it is advisable to buy young ones younger than months of age. If you brought a cow, and she brought a litter, vypaivali the newborn calf colostrum and then milk every 3-4 hours 1.5-2 liters during the week. Then the rate of milk gradually increase, and the number of feedings to 3 weeks reduce to 3 times a day.
Put in the leafy feeder hay, a calf will select the leaves, contribute to the emergence of his stomach beneficial microflora, strengthen chewing muscles and gradually appears gum.
With 15-20 days of age, the milk can be diluted with fresh skim milk, vypaivali at least 4-6 liters per day. Stay tuned to food was not sour, otherwise it may begin diarrhea. But it is possible with 1-1,5 months to teach the calf to fresh yogurt on acidophilus yeast. Continue to keep always in the manger was a hay or grass.
From the age of two weeks start to add in milk concentrates. It is better to take well-sifted oatmeal in the amount of 100-150 g per day. Her brew in the form of porridge or in dry pour in the milk. The growth of bull increase the number of grain feed and by 3 months of let already 1.5 kg per day
The roots are also starting to give up early, already 3 weeks can be added to swill a little crushed boiled potatoes. And month separately fed raw beetroot grated on a coarse grater, the growth of chick – just cut. The number of succulent fodder reaches 3 months to 2-3 kg.
Wapsite with 1.5-2 months of the bull in the pasture or give him the grass and in the winter – plenty of hay. If possible, continue to drink skim milk or yogurt. This weight will grow more intense.
A six-month calf is fed 2 times a day a mash, consisting of steamed concentrates and chopped hay or hay dust, chopped root vegetables. If you keep bull day in the pasture, a hay mash can be eliminated. A day are fed not less than 3 kg concentrate and 10 kg of succulent feed. Rate gradually increase with the growth of the animal.
With the bull already give up to 5 kg of grain feed per day and up to 20-25 kg juicy. Hay and grass ad libitum. Year of the bull is neutered, then he will gain weight. In addition, the castrated animal is behaving calm and not a danger to others.
Don't forget to put in the trough, salt-lick. Feed better to give in steamed form, then they are better absorbed, dry food, on the contrary, partially digested.

Advice 3: How to pickle fish for drying

When a great catch always comes up one question, what to do with so many fish, that she was gone? There is one good method of storage is drying, but the fish must be pre-prepared.
How to pickle fish for drying
You will need
  • - wooden box (enameled pot);
  • - coarse salt;
  • - small or medium-sized river fish.
Under cold running water rinse fish, but to gut it before salting is not necessary.
The bottom of the wooden box or enamel pans covered with a layer of salt of about 0.5 cm and Then at the bottom put the fish washed and again covered with a layer of salt. Alternate layers of fish and salt until the container is filled.
The fish put on weight. You can use a dish smaller size and a three-liter jar with water as cargo.
Remove the fish in a cool place for 4-5 days. After the expiration of the time of brining, take out the fish from the brine and rinse with clean running water from the salt.
Put the fish in a clean pot and fill with water so that all the excess salt left. Leave the fish in the water for 1 hour, then take it out and dry it on a paper towel.
Now the prepared fish were hung on hooks and leave to dry for 5-10 days.
- always keep a box or pan with the fish in a cool place, otherwise it is not salted and rotten;
- salt, finely ground for pickling will not work.

Advice 4: How to pickle red fish

Red fish is a real delicacy. And how nice to cook it yourself and surprise your loved ones.
How to pickle red fish

This dish can be a great addition to the holiday table or just a treat. Red fish for pickling should only buy the latest. That is, if You see that the fish is really great, it is possible to pickle red fish. Salt can different types of fish. Almost all of it boneless and suitable for pickling. This may be chum salmon, salmon, trout or char. Salting the fish whole fillets, or cut into slices-slices. With salt skin is not recommended, it is very hard to cut.

To properly and tasty pickle red fish, take the following products:

Trout to 1 kg, it is better if the fillet is in one piece. Salt; sugar; citric acid; Vodka.

The method of salting is not complicated and it is not long, however, a certain procedure needs to withstand:

• Take the fillets wash it if you need to clean from skin and bones.

• Fillet you can freeze or if you can just cut it with a sharp knife into thin strips.

• Find a convenient container for pickling. Put the bottom of the tank with strips of fish. Then sprinkle the fish with salt, sugar, add a little citric acid and sbryznite vodka is the first layer.

• Then repeat until you get all the fish in the pan, sprinkling the ingredients.

• Tighten the tray with clingfilm. With a toothpick make some holes in the foil so the fish suffocated.

• You need to hold the fish in room temperature for about 4 hours.

• After you need to put the fish in the fridge for 2-3 days, depending on the slice thickness.

• Solki, periodically remove the fish and pour her juice that will collect in the bottom of the tray. Gradually, all the juice is absorbed.

• When the fish is salted before the required condition, then gently pull it out and rinse. Then re-lay already in the dry tray.

• Serve the fish with olives, feta cheese, California cheese or butter. This appetizer is good for champagne or Brut. Bon appetit!


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