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.
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.
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.
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.
