Dried roach recipes. Taranka: the secrets of cooking dried-dried fish at home Dried ram

Taranka for beer is loved not only by avid fishermen, but also by many lovers of a foamy drink who have never held a fishing rod in their hands in their lives. We bring to your attention a step-by-step method of how to make a taranka at home, ideally combined with beer: it has an excellent taste and aroma, contains the right amount fat (not too dry), moderately salted, well stored without losing its properties.

Theory

Any freshwater fish is suitable for cooking a taranka: crucian carp, roach, bream, roach, pike, sabrefish, ram, rudd, ruff, perch, minnow and other species. Crucian carp, bream, perch and roach are often used with beer. It is better to take small and medium-sized fish (250-900 grams), since it is well salted and does not deteriorate for a long time. Bream is considered the fattest, and the ruff has few bones and a very tender pulp, which literally melts in the mouth. Taranka from perch is sweetish, from pike - slightly tart and piquant. Crucian carp is the golden mean in all respects. It is preferable to make a ram from fresh, still live fish. To do this, it is advisable to transport the catch in wicker baskets, and shift the fish with nettle leaves.

There are two ways to salt a ram: dry and wet. The wet method is easier, but only suitable for small fish weighing up to 400-500 grams and often degrades the aroma. Therefore, experienced fishermen dry salt the ram.

Coarse rock salt is required without impurities and additives, since it draws out moisture well and does not saturate the meat with third-party odors. Iodized is not suitable!

Salt fish for a ram can be in enamel dishes, as well as in glass or food grade stainless steel containers, since these materials are not corroded by salt and do not affect the taste of homemade ram.

Ingredients:

• fish - 1 kg;
• kitchen rock salt - 250-300 grams.

Taranka recipe

How to salt a ram

1. Fish to clean from entrails. Leave the scales.

It is not necessary to peel carcasses weighing up to 1 kg, since the quiches will dry out, but it is still better to gut even small fish, since in the summer it feeds on greens and microorganisms that give an unpleasant odor, and the finished ram has a bitter taste.

If it is nevertheless decided to leave the insides, then 10-30 ml of saturated saline solution (1 part of water for 2-3 parts of salt) should be poured into the throat of each still living fish, when the brine is swallowed by the fish, the internal organs are salted well.

2. Thoroughly rinse each fish in running water from the remnants of the entrails. Pay special attention to the areas near the head and tail.

3. Cover the bottom of the salting container with an even layer of 1 cm of salt.

4. Salt the gills in each fish, rub the inside with salt, then make one puncture on each side with a fork and rub the carcass well on top. The gills must be literally tamped with salt or removed altogether so that the ram is guaranteed not to deteriorate.

5. Place the salted fish in layers one by one. Fold carcasses to each other with their backs to the abdomen and head to tail. Cover each layer with a layer of salt about 1 cm thick.

For better salting, it is better to stack large fish down, and small fish on top. In one layer, there should be a fish of approximately the same size.

Correct salting

6. Lay a cardboard or wooden board with holes on top of the fish. Old lids with a smaller diameter can be used to cover round containers. Holes are necessary for air access. Put a weight of 10-20 kg on top of the lid. For even salting, it is advisable to put the weight of 5-10 kg first, and after 6-8 hours add another 5-10 kg.

7. Transfer the container with the salted ram to a cool dark place: refrigerator, cellar or basement. It is important that the fish are not exposed to direct sunlight. Can be covered with gauze to keep out insects.

The duration of the salting of the ram depends on the weight of the fish:

• up to 100 grams - 1-2 days;
• 600-800 grams - 3-4 days;
• from 800 grams - 5-14 days.

During the aging process, juice will be released, which must be drained every 8-12 hours. The ram is considered ready for drying when no more juice is released or its minimum amount.

8. Rinse each carcass in running water (especially the gills and the middle), soak for 2 hours in cold water, removing excess salt. Then, for another 60 minutes, soak the ram in a vinegar solution (50 ml of vinegar 9% per 10 liters of water) to kill pathogenic microorganisms, scare off flies and other insects when drying.

There is a rule among experienced fishermen: how many days the fish is salted, so many hours should be soaked in water. This recommendation can be followed, but it is better not to skip the stage with the vinegar solution.

Drying home ram

9. Drain the water. Prepare 10-15 cm of rope for each carcass. Make a through puncture in the tails with an awl or needle. Push the rope through the hole, pull it out from the back and tie a knot to form a loop. In the abdomens of large gutted fish, you can make 1-2 "spacers" of toothpicks for better drying of the inside.

Drying upside down removes bitterness

It is correct to dry the ram upside down so that the bitterness from the gills does not pass into the meat.

10. Hang each fish by the loops to the hooks (make any of the wire) on the rope. For the first 2-3 hours, the mating can be kept in one bunch, placing a container under it for draining the remaining brine.

11. When the liquid stops dripping, transfer the drying ram to a balcony or other well-ventilated place with a high temperature and free of flies. Place the carcasses at least 5-7 cm apart.

The more heat and sun, the faster the carcasses dry out. After 2-4 days, you will get a dried fish, and a completely dry ram will become in 10-14 days.

How to store a ram

12. Ready, well-dried ram is stored for up to 4 months in cans with a tight-fitting lid or wrapped in parchment. The shelf life of dried fish is half that. Optimal storage conditions: temperature + 3-8 ° C, air humidity - 80%, no direct sunlight.

Do not use cellophane bags for storage, because the lack of air will quickly spoil the fish.

An overdried homemade ram can be brought to condition by wrapping it in damp, but not wet paper, and leaving it for 1-2 days.

Appetizing fatty dried taranka is the best beer snack. I suggest that the hostesses familiarize themselves with a simple homemade recipe and cook delicious dried ram on their own. Such a fish of its own salting turns out to be moderately salted and as dry as you like. Using this simple recipe, you will keep your financial costs to a minimum.

Usually, for salting fish, I buy one kilogram of fresh, recently caught ram from the market. Remember that for salting with further drying, only fresh fish good.

For salting according to this recipe (dry salting method), try to select medium-sized fish. Each carcass should weigh approximately 200-250 grams. If the fish is larger, then it is better to salt it in brine.

And so, we need:

• fresh ram - 1 kilogram;
• two glasses of coarse table salt;
• strong fishing line;
• "Gypsy" needle.

How to salt a ram for drying at home.

We will not peel and gut the ram to make the dried fish more fat. We just remove the gills from her. Then, in the subgill region, we push table salt with our fingers. Place as much as will fit.

Then, you need to rub each fish against the scales with salt, as if lightly rubbing salt into the fish carcass.

Next, we put our ram in a container for salting in layers. First, put a 2–2.5 cm salt "pillow" into the bowl. Then, put the ram, then again a layer of salt. Be sure to sprinkle the top layer of fish with plenty of salt.

Cover the container with the fish with a lid and send it to the refrigerator for salting for 72 hours.

After three days, it is necessary to thoroughly rinse the salt from the ram under running water.

Then, the fish must be soaked for 12 hours in a spacious container filled with cold water... The water in the fish must be changed every four hours.

Then, we need to string the ram on a strong fishing line using a needle with a large eye. Try not to let the strung carcasses touch each other. I usually use clothespins to separate the fish. How I do this can be clearly seen in the photo.

Then, we need to hang the ram in a ventilated place to dry. I usually hang it on the balcony or just in the kitchen. The fish should dry for three to seven days. The drying time depends on what degree of drying the ram you like - drier or softer.

Ready dried fish must be stored by wrapping it in parchment paper, in fridge.

Before serving, the dried ram must be gutted (remove the entrails) and cut portioned pieces... I usually cut it into three or four pieces. It's more convenient to eat this way.

Bon Appetit.

Do-it-yourself dried roach is healthy and very delicious snack to foamy drinks and boiled potatoes. This fish can be eaten without fear for your own health and figure: the calorie content of 100 g of roach is only 88 kcal, and its meat is rich in vitamins and minerals valuable for the body. It is rarely used for making fish soup and main courses and is never smoked. The size of the roach is ideal for drying. Anyone can prepare such a snack at home, it is only important to strictly follow the rules for salting and drying roach.

Fish preparation

You can catch this fish in almost any body of water in Russia. It is best to dry roach in spring, when the fish is most tasty, fatty and does not yet smell of mud. It was during this period that many individuals with caviar come across.

If it is not possible to catch fish on your own, when buying you need to pay attention to appearance roach. Fresh specimens have shiny scales without mucus and ooze, transparent eyes, red moist gills. Quality roach smells like river water and freshness.

Before salting the roach, it is sorted by size. Small carcasses (up to 0.5 kg) are dried whole: unpeeled fish has a more pronounced taste. Larger individuals must be gutted so that they do not deteriorate during the cooking process. You can leave milk or caviar in the roach abdomen.

Prepared carcasses are washed in cold water and left without wiping to dry naturally

Salting methods

To cook dried roach at home you will need:

• 2 kg of fresh fish;
• 300 g coarse salt.

Step by step recipe:

1. Carcasses are rubbed with salt on the outside, especially carefully near the gills, gutted - also from the inside.
2. The remaining salt is poured onto the bottom of a capacious plastic or enamel dish.
3. Roach is tightly spread on salt. If there are too many carcasses, sprinkle each layer with salt.
4. A press is placed on top: a board, a lid with a stone or dumbbells so that the fish is constantly in the brine.
5. Salt the roach for drying in the refrigerator for 2–4 days. The period depends on the size of the individuals. The readiness of the roach is determined by the shade and density: they become dark and difficult to bend.

A strong saline solution called brine is prepared for salting roach with a wet method. To determine if there is enough salt, a raw chicken egg: If it floats up, you can salt the fish. The cleaned and gutted roach is lowered into brine, a wire mesh is placed on top and oppression is placed. In this way, the fish is salted in a cool place for 3 days.

Salting especially large roach is best done dry. To do this, the fish is gutted, washed, several transverse cuts are made at the ridge, then rubbed with salt, the abdomen is stuffed with salted crystals. Carcasses are placed in an enamel basin with their backs down, covered with salt. The container is covered with several layers of gauze. How much to salt large roach? Large carcasses are completely salted in the refrigerator in 4 days.

The container with roach is periodically taken out of the refrigerator to drain the resulting liquid

Advice: in this way, you can also pickle other subspecies of roach: roach or ram.

Soaking

Salted fish must be soaked in cold water before drying. The average time for this procedure is 2 hours. You need to focus on the period of salting the fish: if a large individual was salted for 4 days, it needs to be soaked for 4 hours.

It is believed that the roach, doused with plain water for soaking, is ready when it begins to float. However, if you do not like fish that are too salty, this effect may not be expected. The soaked fish is laid out on sheets of paper or towels and dried. You can hang the roach over the sink for a couple of hours.

Drying process

The prepared roach is hung upside down on a strong cord. If the fish is cooked together with the entrails, it is hung by the tail so that the liquid or contents of the stomach, flowing out, does not get onto the meat. There should be sufficient ventilation space between individuals.

If drying occurs in summer, flies can damage the fish. To prevent this from happening, the carcasses are pre-dipped in a solution of 3% vinegar. For the same purpose, the roach is greased. vegetable oil... You can cover the hanging carcasses with gauze, and apply on top with a spray bottle vinegar solution... Also, the fish should be dried at night, so that by noon it dries up and becomes unattractive to flies.

It is convenient to pick up the ram by the eyes with straightened paper clips

In hot weather, it is not recommended to hang roach in the sun. To make it soft and juicy, it is placed on a dryer, which is placed indoors in a draft. It is convenient to use special wooden boxes on which a special net is stretched. Such a device can be prepared independently by taking a gauze cut instead of a mesh. In winter, fish can be hung in the kitchen or in the hallway.

The ideal temperature for drying roach is 18–20 degrees. Depending on the size of the carcasses, it takes from 7 to 28 days. After that, the roach is folded into fabric bags and left to ripen for another 3 weeks.

Storage conditions for fish

Dried roach should not be kept in rooms with high humidity, as it can quickly deteriorate. It is best to store the product in gauze or cloth bags, hanging. First, you need to make sure that the roach was completely dry, otherwise it will soon rot.

At low humidity and temperatures close to zero, dried roach can be stored for about a year. The condition of the product should be checked periodically. If you get rid of the fish that has begun to deteriorate in time, you can save the entire batch.

The recipe for dried roach can be modified by adding new ingredients. The taste of the fish will be more delicate if you add 30 g of sugar to the salt. Lovers savory dishes can not only salt the roach, but also season it with black or red pepper. The same spice can be sprinkled on ready-made fish. To make the roach acquire a pleasant sourness and become softer, before wilting it, the carcasses are sprinkled with fresh lemon juice.

A few days later, dried from the depths of the refrigerator, washed under a stream of warm running water and hung out to dry.

If you live in a city apartment, the balcony is the perfect place for fish drying. In the conditions of a country house, you need to choose a shady place, preferably with good air circulation.

So that insects do not lay eyes on the ripening fish, it must be covered with gauze. In this state, the fish should hang for several days, after which it can be removed from the clothesline. Store preferably in a cool dry place or refrigerator.

Non-eviscerated dried roach recipe

Roach whose calorie content is much higher than ram and vobla, can be dried in its entirety. To do this, well-washed, unpeeled and un-gutted roach should be stacked in a container with an abundant layer of salt, and sprinkled on each of the “slender rows” of fish, covered with a flat lid, pressed down with a weight and left to salt for 2-3 days.

After several days, the fish must be thoroughly washed or left in cold (preferably ice) water for 1-2 hours, then immersed in a 2% vinegar solution mixed with sunflower oil- this way you will protect the dried fish from flies and other insects.

Particularly large specimens, on the advice of most experts, nevertheless, must be cleaned of entrails, since it is in them, instead of the drying process, that the decomposition process can begin, because of which the fish will begin to rot and emit a nasty smell.

Drying roach

Drying is the same for both methods. You can use straightened paper clips to keep the dried roach hanging correctly. In addition, most experts in the preparation of dried fish advise to hang it not in the scorching sun, but in places with a draft, because it is then that it is dried, but juicy and pleasant to the taste.

Depending on the size of the fish, roach should be dried for one to two weeks.

Its readiness is checked by bending the fish from the head of the tail: if the fish easily bends and straightens, it is ready for use, in the rest, the fish must be kept in the sun or a draft for several more days.

Any experienced fisherman can tell you how to dry roach, however, each of them has different technologies: some prefer to store fish in plastic or enameled dishes, while others have special wooden barrels, because in this case the roach has its own calorie content. enhances. In any case, each of the recipes undoubtedly has its own advantages and disadvantages.

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Fragrant and delicious fish taranka (ram, ram) from the carp family has always been popular in southern Russia and Ukraine - it was dried and served with beer. Subsequently, any dried fish, such as roach and roach, began to be called a ram. Dried taranka was the most affordable and cheapest snack in Russia, so it was very popular. All residents of the Kuban and Azov region know how to make a taranka: first, the fish is salted and then dried, as a result of which it acquires a special spicy taste and aroma. You can't find better beer snacks!

How to cook a taranka: choosing and processing fish

Since any dried fish is now called a ram, for this dish you can take not only ram, roach or roach. Other types of fish are also suitable - bream, podleschik, sabrefish, pike, crucian carp, rudd, ruff and gudgeon. A very tasty taranka is obtained from blue bream, silver bream, top-melt, vomer, perch and goby. The fish should be of medium fat content and small in size, otherwise it will not be salted and spoil. The fattest fish are bream, vomer, and sabrefish have an average fat content, the ruff is very tender, and there are few bones in it, the dried perch is sweetish, and the pike is richly tart and piquant.

It is not required to process the fish in a special way in order to salt the ram - it is enough to rinse it and remove the entrails if the fish is small. Some gourmets love the raw ram - they all have their own tastes. However, in summer, when the inhabitants of rivers and lakes feed on greens and microorganisms, it is better to gut even small fish, otherwise an unpleasant smell will appear during the drying process, and the taste of such a ram will give off bitterness. By the way, it is also better to remove the gills - they can spoil the taste of the fish. How to salt a ram if you still decide to leave the insides? To do this, before salting, pour a saturated saline solution into the fish's throat - for this reason, many people prefer to salt the ram live. The fish opens its mouth and swallows the brine, which makes it possible to qualitatively salt the internal organs.

First, the fish is salted and then dried. How to salt a ram at home? Exists different recipes salting ram, but usually use two methods - wet and dry. The wet method is suitable for small fish, dry for large fish weighing more than 1 kg.

Wet salting of fish

According to this recipe, the taranka is salted in a sufficiently concentrated brine, and the degree of salt concentration is checked raw egg- it should float to the surface. A strong solution for salting fish is called brine, and the fish is kept in it for about 3-4 days, and so that it does not float and salt evenly, it is covered with a metal mesh on top or a grate is placed on which the load is placed. The bucket, basin or pot where the ram is salted should be placed in a cool place to prevent the fish from spoiling. For wet salting, fish weighing less than 0.5 kg are usually taken. In general, the question of how much to salt the ram depends on the size of the fish - the larger it is, the longer the salting process will be.

After that, the salted fish is washed well and soaked in fresh water- small for 30 minutes, and large for several hours. At the same time, it is recommended to change the water several times, and after the first change of water, let the fish lie in the air, come to their senses and allow the salt to be evenly distributed in the tissues. Then you can put it back in the water, and when the fish begins to float, the soaking process can be considered complete. Do not worry about how to salt the ram without oversalting it - it is believed that it will absorb as much salt as needed. Salted and soaked fish becomes slightly transparent and takes on a light amber hue.

How to make a taranka correctly: dry salting method

First, the fish is rubbed well with salt, salt is poured into the abdomen, into the incision in the back and into the gills, if you decide not to remove them. Pierce the carcass with a fork or knife and rub salt into the holes. Pour about 0.5 cm of salt into a large stainless steel metal bowl, place the ram in tight rows with the back facing down and sprinkle generously with salt on top to create a real 1 cm thick layer of salt. 1 kg of fish requires about 250 g of salt.

Add another layer, and then place a plate smaller than a saucepan or a wooden board on top to provide fresh air for the fish. Place oppression on the lid and place the fish in a cold place, such as a refrigerator, cellar, or balcony. At the same time, make sure that the sun's rays do not fall on the fish. By the way, at first it is better to put a little oppression, after about 6-7 hours it can be increased - this way the fish will be salted evenly. It is interesting that in Russia, in villages, fish was salted in a wooden box with holes, which was placed in a spacious container.

In the process of salting, a liquid is formed, which will have to be drained, and the salting time depends on the size of the ram. Fish weighing up to 100 g are salted for 1-2 days, medium-sized fish weighing 600-800 g take 3-4 days, and large fish will need from 5 to 14 days until they are completely salted. As soon as the ram stops emitting juice, it is ready, but first it should be rinsed well and soaked in cold water for 2 hours, then held in vinegar water for an hour - take about 50 ml of vinegar in a bucket of water. This is done to prevent the multiplication of pathogenic microorganisms, because of which the ram quickly deteriorates.

How to dry a ram correctly

Make a double string and string the fish on it at a distance of at least 7 cm from each other, passing it through the eyes so that the valuable fat and brine do not flow out through the mouth, but remain inside. Some fishermen dry the ram on hooks, and put the small fish on a wooden surface and turn it over as it dries. Such a ram is especially tasty, tender and rich. Fish "garlands" should be hung in a well-ventilated place, but in the shade - in the attic or on the balcony, taking care of the absence of insects. By the way, soaking in vinegar water is a reliable prevention against flies, because the smell of vinegar scares them away. If flies land on fish, it is better to discard it immediately, as they can lay eggs on it. For more reliable protection against insects, it is better to put together a special box for drying fish and cover it with a fine mesh.

Many people dry fish in Isidri dryers - in this case, you need to slightly open the gills of the ram (if they are not removed), cut the abdomen and strengthen it open with toothpicks.

After 3 days, the fish can be considered jerky. If you want a dried ram, wait 2 weeks. A properly dried ram is not soft or hard, has a pleasant taste and smell, has a reddish-amber shade without yellow spots, and glows slightly in the light. Wet salted fish becomes juicier after drying, while salting without water gives drier fish.

How to make a ram delicious: gourmet secrets

• For salting, use coarse salt, which has the ability to draw moisture out of the fish. The less liquid there is in the fish, the faster it will dry up later and will turn out to be more tasty. In addition, fine salt forms a crust on the surface of the carcass and prevents the fish from salting.
• The addition of a small amount of sugar to the brine makes the fish very tender, spicy and tasty.
• What weight should be the bending when salting? Usually a load weighing 3–20 kg is placed, depending on the size of the fish and personal preference. If you will salt the fish in the summertime, cover it with a cloth or gauze to keep insects out.
• If you want the fish to dry well, cut it slightly after salting. This applies mainly to large fish, because small fish dries much faster.
• During dry salting, many housewives drain the brine from the pan or bucket by hand, which is not very convenient. Perfect option- drill holes in the bottom of the pan, and then the liquid will drain off on its own. Then this dish can always be used for salting fish.
• If you dry the ram, moisten it with water and wrap it in parchment for 2 days, periodically moistening the fish. Too dry fish can be ground to a flour consistency and sprinkled on salads, soups and main courses.

We store the ram correctly

A dried ram is stored for up to 4 months if it is cooked according to all the rules. You can lay it in layers in sterilized jars, roll up the lid and put it in the cellar - so it stays fresh for up to 10 months. Often the fish is kept in a basket, bag, wrapped in parchment paper, and a dried taranka feels good only in a cool place in a plastic bag or foil, and its shelf life is shorter. In the refrigerator, the ram is stored in the freshness zone - for this, the fish is greased olive oil and put in glass jars... You should not keep salted fish in the air for a long time, because the fish oil is oxidized, and the taranka acquires a not very pleasant taste. At low humidity, the fish grows moldy, at high humidity, it dries up, therefore ideal conditions storage - humidity 80% and temperature 3–8 ° С. In kraft paper, covered with polyethylene on one side, the ram can be stored for 8-10 months.

Taranka is quite dietary and very useful product containing protein, valuable fish oil, iodine, chromium and many others nutrients... Protein dried fish provides a full-fledged metabolism, and omega-3 fatty acids protect against cancer, stroke and heart attack. Taranka makes unusually delicious soups and snacks. Considering that the calorie content of a taranka is only 88 calories, you can afford to eat it at least every day without fear for your figure!