Bream dried. Proven ways to flicker and dry fish. The easiest way of ambassador

Caviar has never been available in the number of products available to a simple man. This is especially true of products that is obtained from the so-called noble "manufacturers" of this product - sturgeon, salmon, etc. And for some reason, many forgot that the usual river or lake fish will give me caviar, in its taste, it is not inferior to the same sturgeon Icrea. For example, the same caviar bream - how to prepare it tell in the article below.

Pickup Calf Recipes

Classic recipe

To begin with, we prepare the ingredients:

• We take one bream and take out from him caviar;
• 4 tablespoons are also needed vegetable oil;
• Salt.

Soldering procedure

• Icra must be rinsed thoroughly. At the same time removes the film (Pousy). It is best for this purpose to use a plug or spoon. Some advise for this purpose to use the usual enameled colander. Aluminum for this purpose is not suitable, his holes have too sharp, and can damage the eggs. Because of this, the Pousy is not removed with their hands;
• Washing caviar is stacked in deep container. In this capacity, you can use a deep plate or a scenery of small sizes. To taste, add salt and begin to beat the caviar to the production of white foam;
• As soon as the foam thickens, we make a stop at about 10 minutes. Then add vegetable oil to the resulting mixture and beat again;
• We scatter the obtained caviar to banks, the vegetable oil is poured on top into the container in quantity. Then everything is cleaned for a week in some cool place.

Soldering with a marinade from spices

To begin with, prepare:

• Caviar from one bream;
• 1 liter of water;
• Salt in the amount of 2 art. spoons;
• Various spices - coriander, bay leaf, black and fragrant pepper. All spices are taken in equal shares.

• As in the prescription described above, the caviar is washed with simultaneous purification from the film. After which it is leaning on a colander, whatever water stack;
• While the excess water flows, you need to cook marinade. To do this, in the shill, pick up water half. Salt is added to the water, all spices and a scenery put on fire. We bring water to a boil and cook on average fire for more than 20 minutes. Do not forget to stir;
• Ikra is placed in a boiling marinade and left in it for catering for about 20 minutes;
• As soon as the color of the caviar has changed, it is necessary to drain the water and decompose the caviar to the cooked banks.

For the next method, it is necessary to prepare caviar, salt, spices (laurel, non-thin pepper: fragrant and bitter). For the salting you need to add salt in an amount of 10-12% of the amount of product. Spices are added to taste. All this must be stirred until the salt is completely dissolved. After that, the product prepared in this way must be put in the refrigerator. Keep in the refrigerator you need at least 2 weeks. Some are recommended to withstand 21 days. During this time, everything should die in Icra, which can harm our body when used.

Pousic caviar

As can be seen from the name of the recipe caviar from the pouch, it is not necessary to remove it, it is enough to rinse. Caviar plays into the container and falling asleep with a large amount of salt. Then it is put on something like the oppression. The oppression should be made of hard material. Then another layer of caviar and so while the height of the container allows. As a result, flat tiles of dark color should appear in front of you on the table.

Cracra prepared by this methods can be served on the table together with crackers, butter and eggs. Especially glad will be the cauldron's cauldrawers sitting on a diet, as the product is low-calorie.

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Caviar bream - how to cook

In pursuit of luxury, many acquire expensive caviar of the fish family of sturgeon. But a small number of favorites knows that there are other types of fish whose caviar is no less tasty and even more useful. And you can cook at home. If you have a caviar bream, how to cook it you will quickly understand.

There is a lot of recipes for the salting. Lovers of spices will come up by way of cooking methods using various spices. There are also opposite recipes that differ in the small amount of ingredients. How to cook caviar of the bream, which will not yield to the taste characteristics?

One of the most simple recipes of caviar from the bream will enjoy lovers of classic taste. Incoming to its composition, salt and vegetable, usual to all, oil will not cause rejection even in the most sensitive natures.

Classic recipe

Preparation steps:

1. With the help of the plug, remove the skin from the caviar of one fish, avoiding its deformation. It must be pre-rinsed in a large amount of water, preferably flowing;
2. Putting a bream in a plate, add salt to your discretion. Then mix the mixture until the creamy state is formulated. Let it stand for 10 minutes;
3. Add 4 tablespoons of oil, after which we again mix it thoroughly;
4. We expand on banks. It is abundantly poured by oil about 5 mm, the caviar bream, the recipe of which implies her infusion in a cool place for about a week.

Second recipe cooking caviar bream

A spicy caviar caviar recipe consists of a set of spices, water, preferably boiled and one fish. The algorithm is:

1. Cleaned caviar, thoroughly washed in water, put in a colander so that it dries a bit. All the actions for the preparation of the main ingredient are repeated, as in the recipe above;
2. Boil water, from 0.5 to 1 liter, with spices. You can use the coriander, a mixture of peppers and a bit of the laurel sheet. Boil should be carried out for 20 minutes with the addition of salt;
3. Having removed from the fire, lower the caviar in the marinade and give it in 20 minutes. Slightly changing the color, the finished dish can be laid on banks.

These two pretty simple recipe Allow it to understand how to saline the caviar of the bream at home quickly and without special physical and moral costs. It is perfect for sandwiches that can be served on both homemade gatherings and large feast.

How to pick up caviar bream at home?

"What cauldron you prefer - red or black? ...", - on this question the average man begins to be embarrassed by the shoulders, they say, the main thing is not quality, but the number and its presence itself. And all this happens only because even today Ikra is still in the top list of expensive products inaccessible to ordinary hard workers. However, in the desire to purchase an expensive product from the best and noble "manufacturers" (SEM, SOLUTR, etc.), we forget that even ordinary fish (bream, perch, wash, pike) give caviar, and in more quantities and To some extent, much high quality sturgeon. In today's publication, we will consider the option of salting caviar at home, tell you about some sections of cooking and simply share interesting information.

Soldering Icres: Cooking Recipes at Home

So, if you bought a bream caviar and do not know how to cook it, then we offer two simple, but very delicious recipe. To begin with, consider the recipe simpler.

Required ingredients:

• caviar one bream;
• vegetable oil - 4 tablespoons;
• salt.

Now proceed to the cooking process. It looks like this:

1. Icru perch thoroughly rinse with water, removing the film. It is best to make a fork or a spoon. It is not recommended to shoot it with their hands, since the film is very thin and strongly sticks to the hands, deforming the eggs.
2. The washing caviar is placed in a deep plate or a small shill.

   We add salt to taste and begin to beat with light movements, forming a white foam.

3. After the formation of a thick white foam, leave caviar for 10 minutes. Add 4 tablespoons of oil and beat again.
4. We distribute caviar at prepared banks, pouring a small layer of vegetable oil (about 5 mm). We remove into a cool place for the week.

This was classic recipe Slinguing caviar bream. Now we offer a recipe more difficult.

Cooking caviar with marinade from spices

To do this, you will need:

• caviar one bream;
• water - 1 liter;
• salt - 2 tablespoons;
• spices (coriander, black pepper, bay leaf and fragrant pepper in equal proportions).

The cooking process looks like this:

1. Icra just as in the past recipe we clean from mucus and film, washing under running water. We lend on a colander with a small grid and let's talk a little.
2. At this time, we prepare marinade. To do this, we recruit the half of the water, add salt and spices. Cook is approximately 20 minutes on medium heat, stirring slightly.
3. Caviar put in boiling marinade and leave for 20 minutes for catering.
4. As soon as the caviar bream changed a little in color, drain the water and lay it on banks.

Caviar bream homemade cooking It will be perfectly combined with crackers, boiled eggs and butter. Such a dish is not only delicious, but also very useful. And the low calorie calorie makes the bream I caviar on any table.

Bon Appetit!

Soldering caviar bream

Not only the caviar obtained from the fish of valuable rocks is a generally accepted delicacy. No less tasty is the island of the most ordinary river fish - bream, roach, washing, perch. Soldering caviar caviar allows you to get a ransom product that instantly slows down from the table, whether it is a festive feast or ordinary meal. The fresh caviar, the more rejected it tastes.

Caviar bream at home

After buying a caviar or a sealing of it from the body, the processing process begins. The caviar bags are rinsed carefully, carefully removing blood and mucus.

The further process depends on how caviar salts will be made.

Two options:

1. Soldering in bags
2. Ambassador of caviar freed from the shells.

Under the middle of the second way, Icra is freed from the shells. The easiest option is watched through a sieve or brewing caviar boiling water.

The main ingredients for the ambassador:

300-500 g caviar

• Salt - 100 g
• Water - 1 liter

Salting caviar bream in bags

The caviar bags are placed tight in the dishes for the salting. Abundantly spend salt. Then they put the second row, again spend. Additive spices - optional. Typically, rows are slightly sprinkled with ground black peppers, but only salt can be limited to. On each row are pinched out of the hard material.

Salted caviar for a day is removed in the refrigerator. Then surplus salt wash off, pieces (flat tiles dark color) Slightly import. After drying or breaking, they are ready to use. It turns out a delicious snack.

The easiest way of ambassador

Sometimes salted bream caviar, freed from films, without heat treatment.

Remove the shell by any mechanical way: scroll through the meat grinder, wipe through a colander. Or simply remove the films, dropping a knife into the cup with caviar, plug, a wand with bitch or specially pinching small cloves. The guns scroll into the mass of caviar, the film rushes and wounds on it.

After removal of the films, the oscalious mass is washed cold water, together with which the whole torch flows. The water gives well to drain, folding the caviar on the sieve or hanging in the bag. Ikrinka brighten, become pleasantly crumbly.

Before the use of taste to improve the taste, vegetable oil is added, chopped greens. Eating a spoon or served in the form of snacks sandwiches.

Caviar bream salted in difficult way

Cleans from films, washed, well supersed the water.

Ikra bream home conditions is most often prepared in a tuzluk - a salt solution, in which 100 g of salt is put on each liter of water. Water in volume in a caviar ratio should be at least 1.5 parts, it is desirable to take 2-3 times more than caviar. Salt takes any - large or small.

Boiled brines for 15 minutes, until the salt starts crystallized (salt comes on the surface). And immediately boiling tuzluk poured caviar. Stir to salty water I was absorbed in Ikrinka. Keep in brine at least 20 minutes.

Icra becomes cleaner.

Those people that believe that boiling water damages caviar, prefer a tuzluk to cool up to 60 ° and pour salt with hot, but not boiling tuzluk. The fill procedure is carried out three times.

You can try both options and make your own conclusion. In the tuzluk, in addition to salt, pea pepper, laurel fiction and other spices add. They should be a little so that they do not shovel the taste of caviar. In this case, the solution is filtered before the fill.

If the caviar turns out to be saved, it is slightly soaked in warm boiled water.

The caviar of the bream is salted, cooked in Tuzluk, ready after 12 hours, but can be stored for several months. Preparing caviar for long-term conservation, it is treated in sterilized dishes. All devices are sterilized: knives, colanders, spoons, sieve, jars, in which the product lay out.

1-2 spoons of vegetable oil are added to each bank, tightly apply to the caviar and poured with 2 spoons of oil, under the action of which a film appears on the surface that prevents air access. Close with covers and stored at temperatures close to zero degrees.

Babe caviar, salted in a tuzluk, it turns out in gentle, crumbly. With this processing, the unpleasant odor completely disappears. Ikrins are impregnated with brine and literally melted in the mouth.

Prepare a real delicacy that delivers pleasure.

The fisherman calendar will allow you to understand how all the fish pecks depending on the time of year and the month.

Page Fishing Tackles will tell about many popular gear and fishes for fishing.

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In the pricorm article, you will get acquainted with the main species, as well as with the tactics of their use.

Examine all the baits for fishing to become a real fisherman and learn the right choice.

If you are fortunate enough catch the bream , and even better, you have a reasonable question, to release fish in the natural habitat, or prepare from it that neither be delicious. If you have chosen the second option, then you have another hard choice, how to cook bream ? After all, this beautiful fish can be frying, smoking, cooking from her ear. In our article we will look at the option, how to pick up bream and how to flicker it.

Ingredients:

Caught bream ; A salt of large grinding;

If bream just caught, he needs to go to lie down a few hours outdoors. After time, the fish should be rinsed as it should be, removing the mucus from it. Then you need to disassemble the catch, small individuals up to 700 grams (pillars) put into one container, and over to another ( small fish Arranged faster). The next stage of the preparation of fish to the salting is its bombing. I will always let go of fish if I'm going to knit - E.that helps to avoid bitter aftertaste.

How to salt bream?

After that, we proceed directly to the bream salt. Salt need to carefully rub the surface of the fish, be sure to paint the head and gills. At the bottom of the tank, the same, you need to pour a large salt and only after that, to start posting the representatives of the carp family in the packaging container, not tightly to each other, additionally, arranged each layer. Setting all the bream, you need to cover the dishes of gauze and remove for 14-15 hours in a cool place. After this time, the fish must be flipped over, and put a heavy oppression on it, remove into the cool place. It is important to turn the bream every 12 hours to avoid tuning.

Dried bream

Around the waste bream 3-5 days depending on the size. The readiness of the fish to bezed is determined by the back, if it is dense, then you can proceed to the next step.

How to knick bream?

Bream, like any other fish, sluggish in natural conditions, do not need to have a fish under direct sunlight, but it is necessary to ensure good air circulation. Dry bream Better hiding it for the tail, traveled through it twine or metal hook. Bream broke 8-12 days, and then on an amateur.

Bream dried at home

What can be tastier than salty homemade bream? However, most owners have a lot of fears and fears. By the way, to say the meat bream is very valuable in the fishery, and this is not good. Bream is a delicious fish, large and can be said to the good one. In order for the hostess to cease to fear, how to salinate such a fish at home, we give our advice and recommendations. Make sure that it is very simple! The whole process of homemade salting depends on factors such as bream size and from your personal taste preferences.

How to sleep bream at home - recipe for cooking

Now in detail and gradually tell me how to prepare a salty bream at home:

1. Initially, to salt the bream, fish thoroughly wash the cold water under the jet.
2. The next stage of salts of bream at home is as follows: Fish is abundantly lubricating a large grinding salt (if you want fish you can graze garlic), it already depends on your taste preferences.
3. On the bottom of pre-prepared dishes in order to salt the bream, we also put salt, and on top of it are laid out fish and again fall asleep salt. It is also very important to fall asleep with a sudden salt in order to remove bitterness from fish.
4. After all these procedures, the bream is left under the big neur in a rather cool place. As a rule, the next day the fish gives a sufficient amount of brine, in order to fully cover itself.

   To do this, it is necessary to specifically prepare dishes, not too wide, but also such that the brine is not reassigned.

5. However, if you pick up bream, and the brine will not be enough, it can be fixed very simple, for this you will need to pour fish with brine of your own preparation. To do this, it will be enough in boiling water to dissolve a coarse salt, as a rule, 1 liter of water requires 300 grams of salt.
6. It is in such a state of bream and will be stored about seven days at home. However, you should carefully monitor the process of its preparation, so that the fish is not saved. The ratio of salt to bream should be 1 kilogram of the fish, 1 kilogram of salt is needed, preferably salt of large grinding, iodized salt should not be applied.
7. After the bream is sleeping, it needs to be thicker in conventional cold water for about an hour.

   It will give the opportunity to leave the fish all the excess salt, and the remaining salt evenly will be distributed on the fish.

8. After all this, the bream you plan to pickle, you need to leave hanging in a dry, quite a cool place at home, about a week and a half.

Our saline bream is ready! However, remember that such a finished fish, like bream, can not be stored for too long (more than one week). Now you know how to salute bream, and you can cook it at home.

Video with recipe for picking salted bream at home

Drier Clash - the most delicious fish

Drier Clash - the most delicious dried fish

The processes of drying and taking fish are largely similar, almost identical.

Differences from drying:

1. Fish slowly dry at low air temperature.
2. The process is not communicated to complete drying: the fishes retain softness.

When dried, the fish turns out not very dry, tasty and fragrant.

How to flicker the pillars: the main stages

How to catch the bream, be sure to read in the articles of our site. They described a lot of secrets.

Before riding, fish is washed, but not clean! Be sure to retain the scaly. Without her taste is much worse. Best time - Autumn when fishes feed fat, their meat does not smell tina. In the spring and winter is also allowed when riding. In the summer, the process is complicated high temperaturesFish gets tasteless.

The recipe for dried pumped is simple:

The drilling process consists of three stages that are performed in a strict sequence.

Detailed description of the steps of knitting

Pick up approximately the same fishery. Salt is stirred with sugar, it gives pleasant softness. Sleep the fish with a large salt to completely cover the carcasses. Press the nest and remove into a cool place for at least two days. The process of salting depends on the size of the rise. Large individuals are asked for 3-5 days.

Putting

Carcasses need to be cleaned from surplus salt. First, the fish wash under running water. Then they are soaked at least three hours, changing water regularly every hour. In the last portion of the water (at will!) Add vinegar (on 10 liters of water 100 grams 9% vinegar) to:

• the damtery was not too hard
• on its surface did not appear when drying salt,
• flies did not sit down.

Pus out better in the afternoon, to hang on drying.

Breakdown, as well as other fish, in the shade, better in the fresh air. Surride in special boxes, mesh dryers, racking on a fishing / wire and covered gauze. Three - five days, the delicacy is ready. In the room and at a lower temperature, the rinking process lasts longer.

Waiting time depends on taste:

• Like a slightly not a banging fish - start to use in a couple of days.
• I want land - knit longer.
• At low temperatures, the tetting lasts up to two weeks.

Punish the fish behind the head, selling the wire through the eyes, and behind the tail, having risen on ordinary stationery clips, - as you like. First post a handful to the juice glass into the substituted capacity, then at a distance of each other.

Recipes for cooking dried pumped can be slightly different

Moreover, not a recipe - there is nothing to change in it. Is that adding spices. This is an amateur. By careful brute force, find out what spices can be fed. Most connoisseurs of dried bream are convinced: any spices worsen his taste!

Cooking recipe may differ. Especially the process of salting. It is carried out by different methods:

1. Dry ("Starus") method is suitable if fishery weighing more kilograms. A dry method is also suitable for a small disinterested breaker. Fish is salted in wood drawers, with numerous holes to leak down the juice.

• The catch should not be washing: wipes with a cloth, removing mucus and dirt.
• Range along the ridge, wept.
• Cleaned inside.
• Salted salt there.
• Put up the abdomen.
• Each layer sprinkle salt.
• Outset.
• They put in a cool place for 4-7 days.

2. Wet method (in natural brine): salts are produced in enameled / plastic container. The bottom is low a centimeter salt layer. Whole carcasses are placed so that the backrest lay on the abdomen near the underlying piano. Solve sprinkle to form a smooth surface. Each new fish layer is perpendicular to the previous laying. The tops are put on the top. Surplus of the released juice drain. At the aggressive carcasses, a slightly awesome back.

3. Tuluda method is suitable for trifles and innocent fish, which give little juice. The pillage is riveted on the fishing line, lowered in a tuzluk - a saturated salt solution. Hold 2-3 days. (Check Tuzluk to the Fortress: Egg floats in it).

The drying process complicates. They hang fishing at night, the day is kept in the refrigerator. After 2-3 nights, each brake is wrapped with paper and laid on the lower shelf of the refrigerator. There it comes to the desired condition for another 1-2 weeks, giving up extra moisture paper. The wrapper is changed as they are moisturized so that the mold does not appear. The finished tooth is obtained fat, very tasty.

See also: How to dry crucia at home

• The taste of waste fish is much worse: along with the insides are removed. Undoubted much faster fluttering, if it is poorly settled.

• Carefully pick up the groove. With too easy, the fish can dry. In case of heavy loads, the insides will burst, bitter in meat will appear.

• Groove is required: Under its weight, air bubbles formed inside Rybin are extruded.

• If the temperature is on the street above 18 °, salted in refrigerators.

• The number of hours for soaking carcasses is about the same as the days felt fishery.

• Picking stops when the carcasses begin to pop up.

• Put the forgotten for the night so as not to attack flies. By the morning, the scales will dry up, hardens, will become impermeable to penetrate.

• It is impossible to hang fishery for fishery.

• When hanging behind the tail, the salt flows from the tail part into the gills, where flies cannot postpone the larvae because of the abundance of salt.

• The brake is easily absorbed by chemical smells: the places for the drying are chosen neatly.

• When drying in the winter in the apartment with a high temperature, the fish is blown by fans and often spray with water, otherwise it will be cut.

• If the rays of the sun are falling when dried, the fish is treated, fat falls out of it.

• It is permissible to hold on the sun on the sun on the last day of the drying.

The recipe for dried pumped seems overly simple: salted, washed, dried.

In fact, the fish always gets different taste. Sometimes it does not get salt and spoils quickly. Sometimes it turns out tastelessly saved. It is necessary to experiment with the sickness time and soching.

The dried tooth is stored long in the suspended state or on the shelf in the refrigerator. It is especially tasty with a malt kvass.

Pleasant pleasure dried pumped!

Popular site sections:

The fisherman calendar will allow you to understand how all the fish pecks depending on the time of year and the month.

Page Fishing Tackles will tell about many popular gear and fishes for fishing.

Fishing nozzles - describe in detail living, vegetable, artificial and unusual.

In the pricorm article, you will get acquainted with the main species, as well as with the tactics of their use.

Examine all the baits for fishing to become a real fisherman and learn the right choice.

Source: http://ribalka-vsem.ru/index/vjalenyj_podleshhik/0-823

How to salute bream at home?

Soldering bream at home. How to pickle bream in the brine? How to salute the pumped?

It is better to plant not in the brine, but just to fall asleep with a good salt. The fish will take as much how much it takes and put on the oppression of the day for three. Then pull the fish, clean from the extra salt and hang to dry and dry into the air, but pre-cover from insects marley or others. All fish will be ready.

The most delicious dried salty fish - Spring and winter, after spawning Summer and autumn fish Skinny innocent.

The most delicious dried salted river fish - bream and Skuff. At home, salting the bream is easy. For the fishing of the fish you need to use a large stone salt. By 10 kg of fish, salt consumption is 1 kg.

Salt plays the role of a dryer. Salt pulls water from fish. Small salt for this is not suitable. Only a large salt can absorb water from fish.

Before wringing, you do not need to wash the fish in the water. You can salt the bream "dry" (without water), wet (in brine) and in providing way.

Small fish can be salted without plowing the stomach, you need to pre-spend the stomach and remove the insides. Next you need to grasp the salt. Salt removes mucus with scales and falls under the scaly, then fall asleep salt under the gills, in the mouth and cuts, if the fish is large. Putting the fish in a pelvic or barrel need a belly up, to suspend salt and put a wooden circle from the linden, putting on top of the oppression and remove into the cellar. After 3-10 days (depending on the size of the fish), rinse fish in running water and sprinkle in a ventilated dark place.

Often the bream brings horror to the owners, as the fish is quite large and immediately there are concerns that it can hardly cope with her. In fact, at home to saline the bream is simple. It would be more salt. To start the bream is well washed under running water. Some are trying to remove the gills, but I leave them, only salt in them lifts more than the fish itself.

Breaks abundantly lubricate salt and put under the oppression of a day at 2.

See also: How to put on Cambalu at home

On the second day, the brine should appear if its own brine is missing, then you need to cook your own. 1 liter of boiling water - 300 grams of salt.

After singing, fish should be rinsed again under running water. Then place in a cool place in a suspended state.

I am not so gourmet to shed every kind of fish somehow differently, so I will plant your bream in about the same way as any other fish. Well, except without spices you can do, only a large salt.

In order to put the bream First you need to clean it from the insides and remove the gills (if the fish is large). Then pour salt to the bottom of the pelvis or bucket prepared for the salting. Place the fish on the side or belly up, each subsequent layer is abundant sprinkle with a large salt. After you put all the fish, cover it with a wooden plank and put something heavy (with minimal water absorption above), such as a 5-liter jar with water and put in the cellar. Blind fish 5-10 days.

After that, rinse the fish in cold water and hang it on the fishing line, but be sure to cover gauze for protection against insects.

0.5 liters of water - 3 tablespoons of salt with a slide and 1 tablespoon without a slide of sugar sand, all this is to bring to a boil, cool and pour fish for three days, gifted from above. After hanging into the shadow, closing the cloth from flies - after 3 days you can eat dried, and in days 8-10 dried.

Bream can be salted very quickly and simple. For the salting, take the fish, rinse it, remove the insides, then soda the fish with a large stone salt (per kilogram of fish 100 grams of salt). It is necessary to go through the fish carefully, and try to do so that salt fell under the scales. as well as in the RT fish and gills.

Put the fish into the enameled saucepan, cover the fish with a lid (preferably wooden) and put the oppression. Place the fish in a cool place.

As for the Sling Time, it depends on the size of the fish, if on average sizes, then 5-7 days is sufficient.

After the fish breaks down, rinse it and dry (hang out in a ventilated room).

1. Bream need to wash, gills, insides remove.
2. Each fiszy to graze a large salt, to fold into glass or enamelled dishes, each layer sprinkle with salt (about 200 grams of salt per 1 kg of fish). You can add a small amount of sugar to salt (a little bit), it will give a special taste.
3. Remove into a cool place. Fish will be ready after 3-7 days (depends on the size).
4. Wash ready-made fish with cold water, dry and remove for storage.

I usually salts usually in order to fill in the future, they are fattened and very tasty. Salus in bream dry method. I rub them with salt and add in the bucket. Then I put up from above, the juice will be highlighted under it, I hold 2-3 days under the oppression, then I remove it, I give a fish to salt a day 3. I put a bucket with breams in a cool place. Then soak them and let's jump. Salt always put on the eye.

Certain rules, how to solit exactly the bream is not. Everything comes from the size of fish and your personal taste preferences. Here is one of the ways to salting the bream, salt at your discretion, as you love more.

Fans of foam drinks will appreciate the recipes of a dried bream for their simplicity and accessibility. Self-cooked fish can be decorated with a table with gatherings with friends. Drier bream is preparing in several stages. First of all, the carcasses must be prepared, and then plant, soak and dry.

These items should be performed by technology. Then the fish will turn out to be delicious and will be stored for a long time.

Dried bream before feeding to the table can be slightly smisped with lemon juice

Preparation of carcass to taking

Most. an important rule It is that it is impossible to salt recently caught bream. They need to give a little sequel in a cool, but thrown place. This will eliminate the risks of cooking a bit disguised carcass. It will also not make harm to the health of a spoiled product.

At the same time, it is necessary to monitor in the place where the fish will be stored, there were no flies and other insects.

After that, fish must be thoroughly rinsed and removed all the mucus. Then the carcasses are separated and removed the insides. After it is recommended to re-rinse. If the dimensions are small and not exceed 35 cm, they can be knocked out nephochenant.

The heads of fish do not cut off, but the gills are removed

Features of taking

The main essence of taking bream is its good salting, and after in proper soaking and drying.

Many are interested in the question of how many calories are in such a fish and is it possible to eat it with a diet? And the calorieness of the dried bream is average and is equal to the 225 kcal per 100 g of the finished product. Therefore, people who observe a diet or proper nutrition, It is not necessary to get involved in eating such a fish.

Slide bream at home is quite simple. The main thing is to choose freshly detected carcasses that are not into-theft.

Salt allows you to remove all the excessive moisture from the fish and bring the features to her taste. Putting the bream can be several ways (dry and wet).

Dry fashion

If the sallage procedure is performed for the first time and sounds the question of how to bury the bream and how to salt it, it means that it is best to pickle it with a dry method.

For such a recipe, you must take a wooden container with small holes in the bottom and with high edges. Before use, it should be addressed boiled water. Cotton fabric also takes.

After that, it follows:

1. The fabric is laid out on the bottom of the box.
2. It is poured onto a large salt of approximately height in 0.5 - 1 cm.
3. Prepared carcasses are abundant with salt and fit into containers with layers. They must also be suspended with salt.
4. After laying the last layer, everything falls asleep with salt.
5. After that, the lid falls on the contents and is attached by cargo.

Soldering bream in household conditions is always carried out using the oppression. This prevents the formation of air cavities in which the reproduction of harmful microorganisms can occur.

Store fish during the pickling period is needed in a cool place for 72 hours

Wet method

Salt of bream for drying in this way suitable for small carcasses. To do this, it is necessary to prepare a concentrated saline solution in which a raw egg Not sink.

After preparing the carcasses, the twine or another thick rope of 5 - 7 pieces and fall into the bucket with brine. The main thing is to trace so that they completely plunge into the solution, and after that a bucket or another container must be closed, but to be loosely and removed into the cool place. Do not forget to make the gills to remove.

If the slashs are not chosen, then in them with the help of the syringe it is recommended to pour the saline solution and only then put them in the container.

In this form, they are approximately 65 - 75 hours, depending on the size. If the carcasses are small, then they caress in 65 hours.

Drying and soaking

After the ambulance, the bream must be soaked in simple water. This will make out the extra salt. Cooks recommend pushing the fish as much as she soles. However, at home this rule is rarely observed. On average, they are in the water in water no more than 15 hours, but even this time is enough that the salt content decreases to 6 - 8%. Water is recommended to change at least 3 times during this time.

However, if the fish spinning wet method, Then they will be enough to rinse under running water for 50 - 100 minutes.

Before it is kept on a draft, laying them on a flat surface for an hour. Only after that they are hanging in special dryers.

If the drying process takes place in winter, they should be stopped in the kitchen near the plate. In summer, they are best to raise on the balcony or on the street. Only in this case they must be protected from insects in a special box from the grid.

Bream after taking can be a bit

Step-by-step recipe bugging bream

In order to prepare a dried bream at home and independently, the following products will be required:

• 3 kg of fresh bream;
• 600 g Soli stone, large.

You can properly raise bream by step by step instructions.

1. Fish rinse in cool water so as not to damage the scales.
2. In the deep container, pour salt and start laying the carcasses by layers, not forgetting their abundantly rub in salt.
3. When you finish with this, once again pour salt.
4. All cover with a lid or flat plate and supply the cargo on top.
5. Cover all cellophane, but not tight. This will allow fish not to "suffocate."
6. After 3 days, extinate the fish and dry it.
7. Through the gills to sell the wire and make a rings from it.
8. For them, hang out fish on the balcony or in the box from the grid on the street.

Dried, dried bream must not less than 6 - 7 days. After that, you can shoot and serve on the table.

Turn the bream is the easiest way to recipe with the photo, in which case you can visually see how and what to do

Storage of dried fish

Store bream after singing and baking best in linen or cotton bags in cool places. So it will remain fresh for 5 to 7 months. But if you need to prolong the term, then the carcasters should be marked with aspirin powder. It will not affect taste qualities Fish, but it will stay fresh longer.

Heathsti.

The smaller the carcass, the faster they will pass the salting, soaking, drying and taking. And this means that it will be possible to start it faster.

Temperature when drying should not exceed 15 degrees.

If you make a bream correctly, then the majority of useful components, vitamins and minerals will continue. The use of such fish will benefit the body.

After singing and drying, the bream acquires a special, peculiar to the taste only in his meat. Therefore, this kind of fish, many prefer to prepare by letting. The most important thing is to keep the cooking technology and will not be rejected from it. This will make it possible to put the fish and keep your bream for a long time.

The dried bream, the recipe of which is characterized by simplicity and availability, will be a magnificent snack for the pastime with friends behind a mug of cold foam beer on a hot summer day. The process of taking the bream consists of several stages: preparation, salting, soaking and drying. In order for the product to be delicious, you must necessarily withstand the technology.

The question of how to knit bream interests many. And it is quite natural, because such a product can be prepared in the future. The dried bream, the recipe of which is characterized by simplicity and availability, will be a magnificent snack for the pastime with friends behind a mug of cold foam beer on a hot summer day. The process of taking the bream consists of several stages: preparation, salting, soaking and drying. In order for the product to be delicious, you must necessarily withstand the technology. In addition, it is important to choose first-class bream for taking and it is desirable that they are fresh.

Dried bream at home can be prepared different ways. But the preparation of fish to taking the same in all cases. To exclude the risk of pulling a carcass, it is impossible to knick at once. It must be placed in a cool blown place and give to lie down for a while. Moreover, it is very important that there were no flies and other insects around. After that, bream or bream must be carefully flushed, removing all the mucus from the copies. Then the insides are pulled out of the fish, and the carcass is washed again under the jet of flowing water. Small instances up to 30 cm, as well as bream with caviar, allowed to be knocked out in the form not compared. The head of fish is not cut off, but the gills should be deleted.

Features of the drilling process

As you know, you can knit not all kinds of fish. It is recommended to use only those that in the process of processing this method acquire a unique taste. This property is characteristic of bream. It is important to know how to flicker bream correctly to eliminate possible poisoning, due to non-compliance with technology. The essence of the process is that the fish should sleep well, after which it must be carefully soaked and dried. As a result, the bream can be kept for a long time and are used in food without any additional thermal processing. If you are interested in how many calories in bream is dried, then we can say that approximately 221kal per 100 g of the product.

Soldering bream for taking - mandatory stage. But at the same time, it should be understood that it is intended to remove excess moisture from the fish, and not to improve its taste. For the pickling process, various ways can be used: wet or dry. It is very important to know how to salute bream for taking, so this stage is considered one of the main and guarantees the preparation of delicious fish.

Dry way to salmon

Most often, the drumming of bream at home involves the use of a dry way of salting. For him, you need to pre-weigh the prepared fish to determine the number of salt necessary. Bream dried, whose recipe provides a dry salting, salts at the rate of 250 g of salt per kilogram fresh product. It is recommended to use a coarse salt, as it is better removing moisture from the carcass.

The dry method of salting fish involves the use of deep enamelled container, which should be pre-wrapped with boiling water. Next, such actions are performed:

• On the bottom, the salt layer with a thickness of approximately 1 cm;
• The prepared fish is rubbed in salt and fits tightly into the container with layers, which are also slept in salt;
• The last layer of laid fish again falls asleep with salt, into which a little sugar is added to enhance the product taste;
• The cover is placed on top and carries out the cargo.

The use of the oppression provides for any recipe, the bream is dried in this case more dense. But more importantly, the use of cargo excludes the formation of air cavities in the fish, in which malicious microorganisms may develop. The process described and is fully the answer to the question, how to pickle bream for taking. Next, the container with saline fish is placed in a cool place. At home, it can be a refrigerator or cellar. But if you solit your bream for further rings in hiking conditions, then the container with breams is better to lower the pit in the ground pre-dug in the ground, which should be reliably protected from insects.

After 4-5 hours, the bream, cropped with salt, let juice and begins to salt in its own juice. The process of salting, as a rule, continues for no more than 3 days. A distinctive feature of the proper saline fish is a solid elastic back. There are other characteristic features of determining the right salt, for example, fish meat must acquire a grayish tint, and caviar is yellowish-red.

Wet singing method

Quite often, the question of how to proper bream, using a wet sump method. This method is considered optimal for small instances that do not need to gut, but it must be removed. In this case, the saturated saline solution should be used to salting the fish. In a bucket of water, so much salt should be dissolved that a raw egg swam on the surface.

Thoroughly flushed shorts of small size should be riveted with a split needle. The optimal amount in one bundle is about five pieces. The prepared fish is descended into the container, so that it is fully covered with saline. If in this way to carry out a salt of a large bream in a non-crumbling form, then in its belly it is additionally necessary to download the saline solution with a syringe. Next, the container with bream is loosely closed with a lid and put in a cool place. The optimal storage temperature should not exceed 8 ° C, the sump period of the bream is approximately three days. After the back of the fish becomes solid and the elastic can be attached to the next tack of taking.

Out and drying fish

Asking how to raise bream, each person should understand that after the pickling will be performed, the fish must be well to soak in the water. At this stage, an excess salt is cleaned, and bream acquires its exquisite natural taste. Experienced fishermen advise pushing out the fish as many days how many days she aroused. In the course of this, no more than 7% remains in the dried breams. But, as a rule, such a long procedure rarely conducts, so in practice it is proved that for the acquisition of good flavoring qualities, it is enough soaking for 10 hours. At the same time, the change of water for flushing bream must be organized at least three times. If the salting the bream was wet, then the fish is enough to rinse under low-dimensional water over a pair of hours.

The optimal temperature for the driving process is 18 ° C - 20 ° C. The duration of taking depends on the size of the fish, but, as a rule, is 1-4 weeks. Properly entered bream has a homogeneous structure that can be considered on the light. From above on breams, with proper processing, there should be no traces of spoken salts. After removal of the skin, the dry layer of the yellowish tint should be designated on the bream. Fish meat should not look dry, and it should be soft and elastic. So that the drunk bream acquired a real exquisite taste, he must lie down some time after drying. To do this, it is better to put it in the refrigerator, after wrapped in parchment paper.

Thus, knit bream at home is absolutely easy. Such a product is able to diversify the table and combines well with other dishes. The dried bream, the benefits and the harm of which have long been studied by nutitologists, is a wonderful snack to beer. It is proved that a lot of dried fish is kept useful substanceswhich improve the state of the vessels, and therefore reduce the risks of the occurrence of strokes. As for the harm, the main thing is to always know the measure when eating this product. Much attention should be paid to compliance with the rules for storing dried fish. It is important to store it in a dry and well ventilated place. In a wet room, the dried bream quickly loses its taste and deteriorates, so when eating can be a threat to human health.

Bream dried is one of the most popular freshly salty delicacies manufactured from the fish of the carp family. This is the product that will not refuse, perhaps, no man on Earth, and if a salted fat bream, and even with beer after a bath, isless to be better? A dried fish is preparing simply, but several secrets of her cooking still need to know. Now we will tell you how to pickle bream at home, so that you enjoy the taste of this fish, how much calories contains, what benefit and harm it carries.

1. Slide bream follows in months, in the title of which there is a letter "P". This is March, for example, September, April and others, that is, the period when the weather in the yard is not too hot and there are no flies - the main pests of the fish.
2. Slide must be extremely fresh, recently caught fish. If the individuals have already passed the dead for several days or previously frozen, they are better to fry them.
3. When singing a product, only non-oxidized pelvis and plates, for example, from plastic or enameled.
4. Delicious bream is dried only if all the drilling conditions are observed, and this temperature is not higher than 25 degrees, the exclusion of sunlight and good ventilation.
5. During the pickling, the fish must be turned over so that it is spilled well from all sides.
6. Be sure after the pickling process, the fish must be crushed, the salt concentration will significantly decrease, and the bream itself will become softer.
7. It is not necessary to sorry salt to salting the fish delicacy and it is necessary to take it extremely large. If you have disliked the product, it will deteriorate in the process of taking.
8. When bream is ready for taking, it will be in the water in which it is soaked, climb up.
9. Small and large individuals saline are better separately from each other, so that there are no inadmoures, but others, on the contrary, the reasons.
10. Fish in the process of cooking should be protected from flies and other insects that can postpone their larvae in the product and make it further unsuitable for food.

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Bream dried: benefit and harm

Fish has nearby useful properties:

• - Contains a large amount of fatty acids that have favorably affecting the heart and vessels. By entering this delicious product, you can reduce the risk of hypertension, ischemic Disease, stroke and infarction, at least 20%.
• - Thanks to the huge content of calcium, fluorine and phosphorus in the bream, it is very useful for our teeth and bones.
• - Useful trace elements contained in the fish affect the human digestive system, improve the work of the gastrointestinal tract, are setting up metabolism.
• - The regular use of bream meat prevents mucous and skin diseases.
• - Specialists have proven, constant consumption in food bream serves as the prevention of thyroid disease. For those people who have this fish are constantly present in the diet, there are practically no problems with the thyroid.

Meanwhile, the bream is dried is an extra salt that falls into the body, and therefore, so as not to apply harm, you do not need to consume too much of this product.

Well, even, incorrectly cautious and raised fish - this is a rampant fitting page of various bacteria, and therefore, it is burring such a delicacy, you can get a bowel disorder and even serious poisoning.

Bream dried: Caloriciness per 100 grams

The dried bream is a rather calorie product. By 100 grams of fish-raised at home, there are from 215 to 230 calories.

The amount of calories depends on the method of taking the product, from the season, when the fish was mined, and from the bream variety.

Bream dried at home

Dry way to salmon

How to pick up bream at home in a dry way? Everything is very simple here, bow to a large salt, a pair of Troika Rybin and twine. Next, the whole thing of technology.

Soldering process in steps.

1. Leave fresh fish for 2 hours just lie down, but not under the sun, best in the room, if there is not hot or in the refrigerator.
2. Pet wash, carefully cleaned it from the whole river mucus. Optionally, you can clean the insides, but it is worth noting, with them the fish turns fat and tasty.
3. In a deep basin, pumped salt to the bottom so that the layer was about 1 cm.
4. Take each fish and observe salt, thoroughly adding it to your mouth and for the gills.
5. Lay out your bream at the salt in the basin, leaving a small distance between the carcasters, and if the fish are very large, then pour with each subtle belt of the abdomen in one or two places.
6. Top pour the same salt layer as the bottom.
7. Tases cover with paper towel or gauze, put in a well ventilated and not a solar place for 12-14 hours.
8. After the allotted carcasses of the carcasses flip over, cover with a lid and install a jar with water on this cover. Leave on three days, every 10 hours do not forget to turn the carcasses, otherwise they can just shout.
9. Get your bream from the basin, blocking the salt, push the tails of each carcass with a twine, without pressing the shelter to each other, they must be at a distance one from the second by about 10 cm.
10. Suspend twine with fish in a dry, cool and ventilated place, cover gauze. The process of letting the riding of the average size will take 3-4 weeks. As soon as the abdomen from the carcasses will become an amber shade, the fish are ready.

If the carcasses are different in size and weight, then they need to be understood in different tanks, if the same, then you can add all to one. If the fish rumbles in the summer, each fish before hanging on the twine should be slightly treated with water vinegar solution. It will save the product from annoying flies.

Wet singing method

How to pick up bream at home with a wet way. This is a common way, especially in citizens who have nowhere to hang fish for several weeks. With such a saline, the fish will be ready for the fourth day.

The wet salmon process in steps.

1. We wash your bream, remove the gills, but do not rub the fish.
2. In the bucket water, pour so much salt so that, dipping raw in it eggIt rises to the surface.
3. Learn in the eye of the eye fish on the twine about 4-5 things per bunch.
4. With the help of a syringe in a small amount, bring a salt solution in the abdomen of each carcass.
5. Lower the products into the container with the salted solution, send to the cold place, for example, to the cellar (the temperature should be about 7-8 degrees of heat, no more). After three or four days, the bream will be ready, it will remain to hang it on the twine for a few days on the balcony or in any other ventilated place so that the fish is getting drilled, and you can eat.

Out of fish

Going to knit the slashing, every person must understand when the fish is solicified, it needs to soak in water, otherwise it will be too salty bream, and you can not eat it.

How does the fish are soaked.

1. Saline bream must be cleaned from salt, leaving about 5% of what was at the beginning.
2. In the bucket you need to dial clean water And lower the fish into it for 10-12 hours, and every 3 hours the water in the container is changed to the new one.

If you bream you shed the wet method, it is no longer necessary to wash the fish, it is enough to wash it several times (3-4 times) under running water.

Drying bream

This is the easiest stage. The past pickles and flushing of the carcasses are postponed on a draft for 1-2 hours, and then folded in air or suspended in a ventilated room, the caustion of the fish of gauze until it is ready. The degree of readiness each chooses for itself. If you wish to get a dried bream, then at a temperature of 17-20 degrees of medium-sized carcasses, it is necessary to keep about two weeks in the air, larger up to four weeks.

Well-splashing lying on the lumen have a homogeneous structure, and when cleaning the dry fatty layer of amber color. In order for the fish to have the most rich taste, after drying it should take some time to lie down in the refrigerator, wrapped in any paper.

How to store dried bream

At room temperature or indoors with high humidity, for example, in the basement, the salted bream or bream is stored no more than 2 months.

The storage place of dried bream must be necessarily cool (7-10 degrees not higher) and with moderate humidity (70-75%). An excellent option for storing the product is a refrigerator or storage room, but in this case you need to screw in the paper and put in a wooden closed box.