Dried ram: an exquisite delicacy at home. Recipes for dried roach How many days to salt ram at home

Ecology of consumption: On the Don, a ram is called a dried roach brought from the Volga. Previously, the rivers flowing into the Sea of ​​Azov were literally overflowing with rams

The ram is a species of roach. It differs from ordinary roach in its greater body height, smaller scales, thickened teeth, and the number (smaller) of rays in the anal fin. Previously, ram was marketed in dried form and was a favorite food for the peoples of the Kuban, Don, Azov region. Today, the name ram is understood not only given view fish, but also mixed fish species.

On the Don, a ram is called a dried vobla brought from the Volga. Previously, the rivers flowing into the Sea of ​​Azov were literally overflowing with rams, and whole mountains of this dried product were brought to the fish market in the village of Gnilovskaya. Then the Chumaks delivered the goods throughout Ukraine. But over time, the ram practically disappeared from the Azov basin due to its uncontrolled fishing even before spawning and the destruction of small individuals.

Taranka fish or taranka is a common name for dried dried fish. Basically, fish is used for its preparation, which belongs to the carp family. It can be roach, roach and, of course, ram, from which the very name "ram" came. However, you can cook a ram from other types of fish: pike, bream, crucian carp, goby. Dried ram is considered a traditionally Russian snack (snack) for a foamy drink. Its preparation (drying in a salty form) lasts from several days to several weeks. It all depends on the recipe for cooking, on what result you want to get and the size of the fish. Some people love jerky ram others prefer dried.

What kind of fish is better for drying?

Almost any. But experienced fishermen are more fond of roach, rudd, minnows, ruffs. Fish of medium fat content is best suited, such as roach, bream, sabrefish, podleschik.

Many people prefer to dry fish in natural conditions, in the fresh air, constructing numerous structures in the form of boxes with a net. But if you want to dry delicious treat as quickly as possible or the weather conditions do not allow at the moment, then a completely ordinary oven, a Russian stove, an electric dryer purchased in a store will do. In all cases preliminary preparation remains the same.

In fact, drying and drying is one process, only with different name... Its peculiarity is that pre-salted fish is dried (dried) for a certain amount of time. As a result of this process, the fish will be quite suitable for eating without other processing. thermally... As it is stored in dried fish, the amount of moisture and fat decreases, which is why it is called dried. Only those types of fish are dried, which acquire a special taste and aroma during processing.

In the summertime, it is better not to cook gutted fish, since at this time herbivorous fish feed on plankton and greens, which, during the drying process, will give an unpleasant odor and rancid taste. If there is a desire to wilt a large fish un-gutted, then before immersing it in the brine, a strong salt solution is poured into the abdomen through the mouth with a syringe or syringe.

Fully finished fish has a structure that is clearly visible to the light, salt does not emit on its surface. After removing the scales and skin, a fragrant layer of meat appears, tender and elastic and shiny fat. After drying, dried fish should ripen from three weeks to a month.

How to dry fish?

Drying and drying fish is considered one of the ways to prepare and preserve it. The pre-salted fish, after a certain time, is wilted in special devices. This can be a self-made appliance or an Isidri fish dryer. As a result, the product can be consumed without heat treatment.

Dried ram is made by salting, soaking and subsequent drying. The name comes from the fish roach (ram), which has long been used for this.

Salting is carried out in one of the ways - wet or dry. It is better to salt small fish with a wet method, and large fish weighing more than a kilogram are salted dry.

1. Method of wet salting

Usually fish is salted in a brine called brine. It takes three or four days to keep it there. With the wet method of salting (brine), a strong solution of salt is made so that a crude solution floats on its surface egg... Freshly processed fish is dipped completely into the solution. It is necessary to put an anti-corrosion wire mesh on top and bend on it. For the brine salting method, fish weighing up to 500 grams are chosen and kept under oppression for 3 days in a cool place. After this time, to reduce the amount of salt in the fish, it is necessary to soak it.

The fish is washed with cold running water, paying attention to the abdomen (if the fish is gutted) and gills. Next, the fish is soaked in fresh water(for a small one, half an hour is needed, larger specimens are soaked for several hours, the water must be changed periodically). In the process of soaking, after draining the first water, the fish is left dry for a couple of hours so that salt is distributed in it and to reduce the salinity of the intestines of the fish. When, when soaking, the fish begins to float, it means that the ambassador has become tender, if you look at the fish in the light, it will become transparent amber. And after drying, it will acquire a slightly reddish color. Before being sent for drying, the fish is placed on paper or thoroughly wiped with a soft cloth. It is believed that the fish will not take more salt than it should. Salt crystals block the space between the fibers of the fish meat so that the rest of the salt cannot penetrate into the carcass.
Little tricks:

Live fish is salted better, as it will be salted more evenly after swallowing the saline solution.
Large specimens can be cut for better drying.
The purpose of salting is to remove excess moisture. To do this, use coarse salt, which draws liquid out of the fish.
Oppression is needed to prevent cavities in the fish, where putrefactive bacteria develop, and the appearance of gas bubbles.
Salting should take place in a cold place (refrigerator or cellar). If the fish is not salted, then the cold protects it from damage.

2. Method of dry salting

Salt is poured into a stainless steel dish with about half a centimeter layer. The fish is thoroughly washed, the insides of large specimens over 0.8 kg are carefully removed, the small fish is salted whole. With dry salting, the fish is rubbed with salt from the tail to the head, the gills are tightly stuffed with salt and folded into a container in tight rows back to the stomach, head to tail, since with this method it is better to salt the fish under pressure. Salt must be poured inside the peritoneum of the fish.

The fish is sprinkled with salt in such an amount that a dense salt layer forms. Then the second layer of fish and salt is laid in the same way. Next, a lid is placed on the fish in such a way that it does not tightly press against the walls of the dish, and there is a small flow of air to the fish. They put oppression on the lid and put the container in a cold place (it can be a refrigerator or a balcony in winter, just make sure that the rays of the sun do not fall on it). Periodically, the resulting juice should be drained from the fish. For small fish (up to 100 grams), the salting time is a day or two. For an average fish (up to 800 grams), no more than 3-4 days. Large carcasses (from a kilogram) are salted from 5 days to two weeks. You can understand that the fish is salted by stopping the release of juice from it.

To get a uniform salting, for a start, you can put a little more than half of the intended load, and after 6 hours add the rest. The weight of the oppression is selected from the amount of salted fish and its weight. For large individuals, a load of 15-20 kilograms is required. If the carcasses are medium-sized (250 grams, half a kilo), the weight of the oppression should be 12-15 kg. The top layer of the fish is sprinkled with plenty of salt so that it is all covered with salt. When all the fish is laid, the container with the yoke is covered with gauze or other porous cloth, wrapped with a rope or elastic band to avoid insects getting there.

If a ram is salted at home, then small fish are not gutted; in large individuals, all entrails are removed along with blood clots. On the inside of the fish, a shallow incision is made to the dorsal fin without damaging the skin. It is better to use coarse salt, since fine salt forms a crust on the fish, and it does not allow the carcass to be salted evenly and efficiently.

Then the fish is taken out and washed thoroughly. Then soaked in water for two hours and rinsed again with the addition of table vinegar, to prevent the appearance of living organisms in it. If the Isidri dryer is used, then before drying, the gills of the fish are squeezed so that they dry out faster. If the specimens are large, then spacers are made from matches or toothpicks on the cut belly. This way it will stay greasy and tastier.

How to store dried fish?

Store well-dried fish in tin cans with tight lids.

You can store fish in a bag or basket away from sunlight. Large specimens are wrapped in parchment. Thus, dried fish can be stored for up to 4 months. Dried fish is stored in a calico bag in a cool, dry place. If the ram has turned out to be overdried, then its elasticity can be restored by wetting it with water and wrapping it in damp paper for two days, moistening it periodically with water as it dries. The fish is stored in the refrigerator, either in a plastic bag or in foil. If you intend to keep the fish for a long time, then you should periodically lubricate it. vegetable oil... The fish is also stored in sealed jars. Well-packed dried fish does not spoil up to 10 months, but sometimes it loses its taste during long-term storage.

Why is ram useful and what is better to use it with?

Fish contains many substances that a person needs, while its calorie content in 100 grams is only 88 kcal. Its protein content is 17.5 grams, fat - 2 grams, carbohydrates - 0.

The ram contains a lot of protein, which is easily absorbed by the human body. It also contains chromium, fluorine, nickel, molybdenum, sulfur, chlorine. Protein from dried fish helps regulate the body's metabolism. Fish oil regulates blood clotting as it contains fatty acids that help lower bad cholesterol levels, so the risk of a stroke is reduced. Iodine contributes to the proper functioning of the thyroid gland. Dried fish contains B vitamins, vitamins A, E, magnesium, iron, fluoride, which are important for the normal functioning of the brain and heart.

Many people prefer to consume dried fish as a beer delicacy. Cured roach is considered a classic. But not every lover can tell the difference delicious fish on appearance... Delicious and good taranka has a pleasant dried taste, beautiful color, no mold, it is not too soft, but not too dry, without yellowness. You should block the light source with the fish and then you can see how it will light up.

Ram is perfect as a beer snack. These are integral components for each other. With moderate consumption of fish along with a frothy drink, such a combination of goodies will only bring benefits, since beer contains a lot of vitamin B from brewer's yeast. This vitamin strengthens the heart muscle. There is a lot of ascorbic acid in beer. And dried fish contains a lot of omega 3 fatty acids, which are useful for the prevention of cancer, senile dementia, stroke, heart attack.

Of course, each fish has its own taste and depends on the time it was caught, its habitat. For those who prefer oily fish, dried bream is the best choice. If it was dried with an unbroken belly, then when cut, the fat begins to literally ooze, the meat will taste aromatic and tasty.

Moderately fatty fish - dried sabrefish and vomer, which are tender and delicious meat... The sea ruff has a tender, tasty and nutritious golden meat. Such a fish is perfectly cleaned, and there are very few bones in it. Dried perch has a slightly sweetish and fibrous meat, lean. Dried pike has a rich and tart aroma, excellent taste.

You can eat dried fish in small quantities for pregnant women. Numerous tests have shown that pregnant women who ate jerky fish in the third trimester gave birth to calmer babies and a reduced risk of preterm birth.

You can use dried fish not only as snacks for beer. Sometimes it is used to make fish soup. Too dry specimens are ground into flour and used as a dressing for salads with fish, fish soups, cutlets.

There is one more original recipe which uses dried fish. This is sour cream paste... To prepare it, mix a glass of sour cream with a quarter glass of mayonnaise, add a couple of spoons there lemon juice, a clove of garlic, some black pepper, a tablespoon of parsley and a glass of crumbled dried fish. This paste can be served dry salty cookies, with slices of cucumber or tomatoes.

Conclusion

To get a delicious back of a fish of gentle salting and beautiful amber color you need some experience, but gradually you can learn how to dry a taranka, which in its taste, color and aroma is many times superior to the purchased one. And then hardly anyone will refuse to enjoy the wonderful fragrant fish. Some connoisseurs of the foamy drink equate the process of drinking beer with fish to the Japanese tea ceremony. They literally savor every bite of it, recognizing dried or dried fish as an exquisite delicacy. published

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!

You can salted fish for a ram 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 clean carcasses weighing up to 1 kg, since the quiches will dry out, but it is still better to gut even small fish, since in summer it feeds on greens and microorganisms that give an unpleasant smell, and the finished taranka 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, the internal organs are salted well.

2. Thoroughly rinse each fish in running water to remove 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 the 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 from 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. Shelf life dried fish half as much. 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.

Ram - a type of roach - has minor differences: small scales, fewer rays in the lower fin. Usually sold at retail outlets dried. It is a favorite fish for the Kuban people, the peoples of the Don, Azov region. Ram is called a mixed species of different fish species. The Don population considers rams to be the Volga dried vobla.

Often, rams, rams, rams are called any dried and dried fish from the carp family: ram itself, roach, roach. Taranka is prepared from gobies, pike, crucian carp, bream.

Dried taranka (snack) is a traditional Russian snack for beer lovers and fans of dried fish.

Dried ram: cooking at home

The ram is slightly smaller than the vobla, is wider in shape, similar to a young bream. It is caught in the spring during spawning, fishermen immediately make stocks of jerky for the whole year. Much tastier are large individuals that eat mollusks - dreisenu.

For drying, it is better to take large fish, which have more fat. When drying, the carcasses are dehydrated, biochemical processes, thanks to which the ram ripens, acquires a peculiar aroma and taste, turns into a real delicacy. It is good without anything, in itself, does not require any heat treatment.

Preparing is simple.

What does a real dried ram, called dried ram, look like?

• The fish is completely dry to the touch - all the fat is inside.
• The scales are clean and pleasantly shiny.
• The carcasses look transparent in the light, the skeleton is well translucent.
• The meat is firm but not tough, pleasantly fibrous.
• One species of such a seductive fish is salivating.
• The taste is incomparable.
• It is stored for several months without deterioration in taste and appearance - as if it had just been taken out of the dryer.

The fish has an excellent presentation:

How to cook dried ram

Recipe: on 1 kg fresh ram(average carcasses of 200-250 grams) at least 0.5 packs of salt. Larger individuals are kept in a saturated solution - brine. The solution is saturated with salt so that raw potatoes float in it. Carcasses up to 250 g are not gutted before drying. Large fish are freed from giblets.

The generally accepted way of drying all carp fish:

• wiping carcasses,
• sprinkling tightly packed layers of fish with salt or pouring brine,
• exposure under yoke for several days, depending on the size of the fish.
• soaking, getting rid of excess salt,
• hanging to dry.

All methods of soaking and drying in detail. They are well suited for drying ram.

With wet salting, fish are dipped in bundles in brine. When she starts to look out, more salt is poured into her. Small rams are kept for a couple of days, large fish - five to six. The fish in the brine is often stirred so that the brine evenly covers all the carcasses.

There is a lot of controversy about how to hang fish when drying: by the head or by the tail. Do not cling to its gills or lips, it is better to pierce it through the eyes. Hanging by the tail is more difficult, but at the same time the saline solution flows out through the mouth faster, excess salt accumulates under the gills, and flies cannot lay eggs there.

In careless owners, when drying, salt appears on the scales, the fish tastes unpleasant, rusts quickly, some of the fish are spoiled by insects. The fat melted from the heat quickly goes rancid, the fish acquires an unpleasant bitterness.

Winter cooking of dried ramps according to Astrakhan recipes

Inveterate fishermen store wooden barrels in the basements, into which brine is poured for salting fish. Spring and autumn catch is lowered into them. And stored in this form until the winter dry cold. In winter, the ram is taken out of the brine, soaked, hung on the balcony or outside the windows, keeping it in a light frost for a couple of weeks.

In the cold, the fish does not deteriorate, the fat remains in the carcasses, there are no insects. In winter, drying is more convenient, the fish is well stored all year round in a cool place. The bundle is warmed in the house before use. The surplus can be sold. Hermetically packaged dried ram is stored for 10 months.

On the benefits of dried ram at home

Dried and dried fish contain Omega 3 fatty acids. This means that ramming is useful as a preventive product for:

• cancer diseases,
• heart disease - heart attack.
• senile dementia,
• failure and impaired cerebral circulation - stroke.

With a low calorie content (88 kcal), dried ram contains a large percentage of protein, a sufficient amount of fats and carbohydrates. Microelements useful for life: fluorine, chromium, magnesium, iron, molybdenum improve the effective activity of the brain, heart and other organs. Iodine supports the thyroid gland. Protein regulates metabolism. The fat present in fish promotes rapid clotting of blood cells, lowers "bad" cholesterol. Useful vitamins A, B, E support the vitality of the body.

Prepare dried ram for future use!

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Roach is one of the most widespread fish in Russia. Its most famous subspecies are roach and ram. They love her because she is caught almost all year round and is very good when dried. Any seasoned fisherman knows how to dry roach and how to salt it properly before drying.

If desired, everyone can make such a great snack at home. Only the process must be taken seriously so that you can eat it and not fear for your health: as you know, River fish, and in particular roach, is often infested with helminths. Therefore, it is very important to achieve the salt concentration necessary for the death of the larvae, and this can be done if the deadlines are met.

If we talk about its benefits, then it is worth noting the low calorie content and the presence of vitamins such as A, B (B 1 and B 2), C, E, PP. It contains a lot of chromium, iron, phosphorus, calcium, sodium. However, you should still remember that a salty product, in principle, cannot be useful, and only consumption in small quantities will not result in health problems.

As experienced fishermen say, it is best to dry roach in spring, at this time it goes to spawn and is distinguished by high fat content and has not yet been saturated with the smell of mud.

It is very important that the fish is fresh

You can dry roach in gutted and gutted form. The advantage of the first is that carcasses are salted faster without entrails.

If the roach is very large, it is still recommended to gut it in order to avoid the decay process. In summer, you should not dry it entirely: this is due to its nutrition during this period. It feeds on aquatic greens, which decompose and make the pulp taste bitter.

Despite the fact that each fisherman has his own recipe for salting and drying roach, the overall process will always be about the same. Likewise, you can wilted ruff, bleak, small pikes, rudd, perch, asp and other species.

Roach drying stages

The process consists of several stages: salting, soaking and drying. Salting can be done in two ways - dry and brine (wet).

Salting brine

The brine that forms when salt dissolves in the liquid that oozes from the fish is called brine. It must be drained periodically during salting so that bacteria do not multiply in it.

Gutted

Usually large roach weighing about 1 kg is gutted. Rinse the roach, do not remove the scales, remove the insides, remove the gills and rub with salt outside and inside. Take an enameled dish, pour a layer of coarse salt on the bottom, put the roach in it, cover and press down with a load. Thanks to the oppression, cavities are not formed in the carcasses, where bacteria can start, from which rotting will begin. Refrigerate for three to four days. After a while, the fish will start to release juice.

Without evisceration

In this way, only medium-sized roach can be salted - weighing from 250 to 500 grams and measuring no more than 30 cm in length. Gutting small roach is recommended in the summer, when the fish eats greens, which give them a bitter taste.

Before salting, the whole roach must be washed under running water, but you can not wash it, but only wipe it with a dry cloth.

For salting, you need to prepare an enamel dish or stainless steel container. Sprinkle salt on the bottom and lay the roach in dense rows (belly to back, head to tail). Sprinkle each layer with salt to completely cover the fish. Larger specimens are put down, small ones up.

For salting, you need to take only coarse salt

Cover the roach with something flat and press down on top with a load (brick, can of water, stone). Put the container with the fish in the refrigerator so that the flesh does not deteriorate, where the salt has not yet penetrated, and leave it under oppression for three days. After three days, the roach is washed and left in cold water for 2 hours. The process of salting roach weighing no more than 500 grams takes two days.

You can determine readiness by the hard back, yellowish-red caviar and dark gray color of the meat.

Dry salting

Such salting is more suitable for larger specimens and lasts longer than brine - up to seven days.

The roach must be gutted, and incisions made along the ridges. The fish should be sprinkled with salt, not forgetting about the bellies, and placed in a row in wooden boxes. Cover the top with cellophane wrap and remove to a cold room.

With this method, the juice from the fish also stands out, but flows down through the cracks in the box.

When the fish is salted, it must be rinsed under water and left to soak.

Soaking

After two days, the fish is washed under running water, and then soaked for two hours.

It is believed that the soaking lasts the same number of hours as the days the fish is salted.

The soaking time also depends on which fish you like more: slightly salted or salted. In the first case, you need to hold the roach in the water longer, in the second, get it out early.

Drying (drying)

When the soaking ends, the water is drained, and the fish is dried by spreading it out on paper for half an hour. Then the carcasses are hung out.

Hang the fish with its head up by passing a rope through its eyes

Fish should be dried in a shaded area in a draft. The optimum air temperature for drying is about 20⁰C.

In the summertime, the suspended carcasses must be protected from flies. To do this, fish are dipped in 3% vinegar and greased with vegetable oil or fenced with gauze or mosquito net. It is best to hang the roach in the evening when the flies are gone. During the night, the carcasses will dry out, and in the morning the flies will not harm them in any way.

In winter, the kitchen in the apartment is suitable for drying roach. The fish is suspended over a gas stove.

Drying of roach takes from one week to four. After natural drying, the roach should mature within three to four weeks. Small fish(up to 500 grams) can be eaten immediately after drying, skipping the ripening stage.

Dried roach should be stored in a cloth bag in a ventilated cool place.

Drying with added sugar when salted

Another recipe for dried roach involves the use of a mixture of salt and granulated sugar when salting.

For drying you will need:

• 5 kg of roach;
• 1.2 kg of coarse salt;
• 100 g granulated sugar.

Before salting, the fish must be cooked. It must be placed in a large container of water, for example, in a bathtub, filled with water and rinsed thoroughly.

Prepare a pot or bucket for salting roach. Mix salt with granulated sugar. Place a plastic bag at the bottom of the container and pour a little mixture of salt and sugar into it.

Make a concentrated solution of salt and boiled water and use a syringe to inject it into each carcass in the tail area, then put it in a salting container.

Place fish in a container in layers and be sure to sprinkle with a mixture of salt and granulated sugar

Cover the laid roach with another layer of salt and sand. Put something heavy on the fish, for example a jar or bottle of water, cover with foil, but so that there is air access to the fish, and put in a cold place for five days. On the fourth day, remove the load, mix the roach and leave to add salt. The term can be increased at will. When the fish is salted, soak off the salt and dry as described above.

Purchased dried roach cannot be compared to homemade, do-it-yourself dried roach. It is quite possible to master the technology of its preparation, the main thing is to approach business with a soul.

Once upon a time its name taranka - or, as it is called with a mild accent of southerners - taranka - really took its name from small representatives of the species Tarani. But since then, the name has long been applied to any fish - crucian carp, podleschik or roach cooked in a similar way. How to salt the taranka correctly, so that at the exit you get not damp and not overdried, but the very one - your favorite snack for any type of beer?

To obtain the same ram at the exit, various cooking technologies are used - dry salting, where nothing except fish and salt is used, wet salting, where salt brine is needed, and salting under pressure, where the fish is pressed down by some weight. Any of these methods of salting a taranka will end with a sagging drying of the fish - on twine or twigs.

How to salt a ram at home with dry salting - a recipe

1. For dry salting of the ram, take salt - always large, stone, and in no case iodized. Wash the fish, you do not need to gut or clean (the fish should be no more than 30 cm in size). Let the moisture dry - spread the fish for a few minutes on a cotton cloth that will absorb water.
2. We rub the carcasses with salt - at the rate of 10 kg about 1.5 kg of salt - very diligently, "rubbing" under the scales, stuffing it into the mouth, under the gill covers. On the wire (whip, twigs) we put on a taranka - pulling the selected base through the fish eyes.
3. To dry, hang the ram not in the sun, and in a good breeze - the attic is ideal for this. It takes from 2 to 7 days to dry, check the fish for bending: a poorly dried ram easily bends, overdried - breaks. When the fish barely bends to a small angle, shoot and try.

How to salt a ram with wet salting at home - a recipe

1. Prepare the brine - 0.5 cups of salt per 1 liter of water is enough. It is not necessary to boil the brine, heat it up so that the salt dissolves, but pour the fish cold.
2. We put the ram on the bottom of an enamel or other non-oxidizing dish (but plastic is not welcome). Taranka is placed on top of each other "tail to head". When all the fish is laid, fill it with ready-made brine for 3-4 days.
3. Similarly to the dry salting, we hang the fish to dry.
4. Do not forget - not only you love the salted ram, but also flies, wasps. By wrapping the ram with two layers of gauze, you will avoid damaging the fish.