As you know, among a variety of snacks to beerThe favorite fish is the dried fish. Many have long abandoned harmful chips and crackers, stuffed with dyes, preservatives, flavor enhancers and artificial additives. In fashion, now natural products, including snacks for beer.
Unfortunately, not always fish can be bought instore in good quality. It comes in either too salty, or too old (yellow, "rusty"), or with an unpleasant odor. Let's take smelt for an example today. This small fish has long won the hearts of lovers of a foamy drink. However, standing smelt in the store is expensive.
How to save on a snack for beer?The answer is very simple - to buy fresh fish, the price of which does not bite so much, and cook it at home on your own. How to make dried smelt in the home - we'll tell you in this article.
Proper salting of fish is an important stagecooking. In order to properly salt the smelt, it will take half a kilogram of fresh fish and a half kilo of salt. If there are more fish, then it is not difficult to calculate the regularity of the ratio between salt and the main product.
Smelt crusty is good because in the process of itsPreparations do not need to remove the insides and suffer from scales. Fish will only need to be thawed, rinsed under cold water and put in pre-prepared dishes. Remember that every fish must necessarily be covered with salt. Either dip each in salt, and then put in a bowl, or sprinkle on top and mix thoroughly. It is recommended to lay a polyethylene food film on top of the dishes. Some landladies still put a load on the fish, for example, a three-liter jar of water. But you can not do this. If you cooked the fish correctly, it will salted out well without pressure.
Then comes the waiting phase.First, the salt will dissolve, then the fish will give its own juice and in this form will be infused. The waiting time, as a rule, is about twelve hours. That is, if you have salted the fish in the morning, then by the evening you can proceed to the next stage of cooking. To clean fish in the refrigerator, being afraid of damage to the product, it is not necessary. Salt will not let it disappear.
After salting, the fish should be washed.You can try it for salt. If it turned out to be too salty (lying more than 12 hours), then the fish should be soaked in cold water. To do this, put it in a bulk dish with water and leave for a couple of hours. In this case, remember that every hour it is recommended to change the water.
There are several ways that smelt cured at home is not worse than the store version. Drying salted fish in several ways. Which one to choose is up to you.
Long time fishermen dried fish with the usualnewspapers. Nowadays, many do exactly the same without using the method of suspension. When you washed the fish, you saved it from excess moisture, it can be dried. A newspaper (any paper) is spread on a wide baking sheet, and fish is laid on it. Try to keep fish from touching each other. There must be a distance between them.
In this form, the pan with the fish is sent toa well-ventilated place, for example, on the balcony. To smelt the dried smelt, it did not deteriorate during the drying process, it should not be put in a place to which direct sunlight has access. In a day or two, the fish is ready for use.
The most commonly used method of drying fish -Suspension on a string or line. Fishermen are advised to take a thread thicker so that it can withstand the total weight of the product. We thread the thread in a needle with a big eye and make the fish "pricks" in the eye. Experts do not recommend immediately suspending fish by piercing the tail. During the drying process, water will drain into the most meaty part of the carcass, which in turn will be less dried. It is better to hang it behind the head first, and in a day - behind the tail. So the fish dries evenly, the excess fluid will go away correctly, there will be no unpleasant odor.
Remember that the distance between the carcasses should be kept. So you will ensure sufficient air access, proper drying and preservation of the taste qualities of each individual fish.
Suspended on a string fish is dried on the balcony orin any other place with good ventilation. How much will the smelt be cooked? Here everything will depend on your taste preferences. Some people like raw fish, some prefer an almost "oak" dry variant. In any case, before two days later, fish should not be removed from the line.
Sometimes, especially this is important for families of fishermen, a decent amount of fish appears in the house. What to do with it? Of course, salt and dry. But how to preserve this fish abundance?
Experts say that smelt cured, recipesthe preparations of which are described above, can be stored for a long time in several ways. The most common is in limbo. If there is a suitable weather, then on the balcony, on which the fish was dried, it will be stored further. If you live in a private house, then as a storage place for dried fish you can use a barn, a garage or a veranda.
However, storing fish in a suspended form shouldcorrectly. Better wrap it in a newspaper or paper. You do not need to pack every fish, you can take a "bundle" and wrap it. So the fish will not dry up and will retain its taste for a long time. But remember, if there is at least one spoiled smelt in the bundle, then the rest of the fish is better not to eat. Therefore, make a "bundle" small - 5-7 carcasses in one.
Of course, cold is the best way to storeproducts. Used packaging - a wooden box, plastic or glassware, which should be placed after drying the dried smelt (photo attached). Many housewives simply wrap the fish in paper and put it in the freezer. There are many options, choose one that is more convenient for you.
An excellent way to store dried fish is alsouse of tin cans is considered. Of course, you can not always find a real tin can, but if you succeed, you are a lucky mistress. The salted, smelt, dried smelt is packed neatly into tin containers. Tightly close the lid and put it in the closet in the kitchen. In this form, without access to sunlight and insects, the fish will survive about three months.
Very many people who are on a diet,it seems that eating dried fish is not worth it. However, experts say that dried fish does not harm the lean body at all. Including smelt and cured syrup. Its caloric content is only 146 calories per hundred grams of product. Some types of fish, cooked "by the rules of losing weight" in the oven or a couple, can be much more caloric.
In addition, dried smelt is a source of largeamount of protein. It contains only 5 grams of fat and 0.07 grams of carbohydrates, the rest - protein. One hundred grams of this fish contains about 25 grams of protein. Nutritionists call this combination BJU ideal for those who decided to lose weight. Few products can boast so much protein with a low total caloric value.
