The bream is a freshwater fish of the Karpov family, it grows large enough and can reach a length of 82 cm, and weight - 6 kg. The bream is found in almost all fresh water bodies of Central and Northern Europe and is a valuable commercial species. On the shelves, it is sold dried, smoked, fresh and frozen, as well as canned goods. At home, it is mostly dried and dried: the result is a very tasty beer snack, the main thing is to do everything right.
Selection and preparation of ingredients
The main condition when choosing a bream is that it must be fresh. Large carcasses wash and gut well, without removing the scales. Do not remove the entrails only if there is caviar. The head must be rubbed harder than the carcass in order to disinfect the gill openings.
Important! Gutted bream is salted out much faster, especially if it is large. In this case, it is less likely that it will deteriorate.
Salmon recipes
Before drying or drying the fish, it must be salted. There are two options for how to deliciously salt bream for drying and drying: dry and in brine. You should know that salt is best used coarse, without additives.
Whole dry way to dry
627 days
Nutritional value per 100 g:
For dry salting, you need to take two bream weighing 2.5 kg to put in the freezer for 3-4 days. They should freeze well. Then get it and let it melt so that you can fill the salt in the gills.
Salting is done in containers with holes at the bottom. Excess fluid will flow through them. Cover it with gauze and pour a packet of salt to the bottom.
Take one bream, salt the gills well and grate with salt on both sides. Place in a container and pour another packet of salt on top.
Repeat the same with the second fish and lay it on top of the first, only head to tail. Pour a third packet of salt on top, wrap in gauze.
Put the oppression on top and put it in a cool place.
After 21 days, remove, rinse under running water and place in a deep bowl. Pour with fresh water and leave to soak. Every 2-3 hours, change the water.
After 12 hours have passed, try the degree of salting of the fish. If the taste suits you, you can hang it for drying. Drying of salted bream lasts 4-6 days.
For dry salting, you need to take two bream weighing 2.5 kg to put in the freezer for 3-4 days. They should freeze well. Then get it and let it melt so that you can fill the salt in the gills.
Salting is done in containers with holes at the bottom. Excess fluid will flow through them. Cover it with gauze and pour a packet of salt to the bottom.
Take one bream, salt the gills well and grate with salt on both sides. Place in a container and pour another packet of salt on top.
Repeat the same with the second fish and lay it on top of the first, only head to tail. Pour a third packet of salt on top, wrap in gauze.
Put the oppression on top and put it in a cool place.
After 21 days, remove, rinse under running water and place in a deep bowl. Pour with fresh water and leave to soak. Every 2-3 hours, change the water.
After 12 hours have passed, try the degree of salting of the fish. If the taste suits you, you can hang it for drying. Drying of salted bream lasts 4-6 days.Video recipe
Did you know? Fishes have a memory: most of them can remember the one who attacked them for a year after the incident. For example, some carps, caught on a hook and managed to break loose from it, avoid fishermen for several months.
In dried brine
614 days
Nutritional value per 100 g:
- Fish (weighing 800-900 g each) should be washed well.
- Fold in pre-cooked dishes.
- Dissolve salt in water to obtain a concentrated brine. You can check the readiness of the brine by dropping a raw chicken egg into it - it should not sink.
- Pour fish, put oppression on top.
- To make the product well salted, it must be left in brine for 5–7 days.
- You can use a syringe to inject brine into the meat of bream - then 3-4 days are enough for salting.
- After the fish is salted, it must be removed from the brine and washed under running water. You can leave the bream for 1–1.5 hours under running water to remove excess salt.
- Next, the fish must be hung on a rope so that it does not touch each other. Drying lasts 6-7 days.
- Cooking bream according to this recipe is quite easy, but the whole process takes some time.
Important! Freshly caught bream must be soaked in water 3–4 hours to remove all mucus from the surface.
The home method of salting breams for subsequent drying or drying is not complicated. Before salting, fish can be gutted or used without gutting. The finished product should have a beautiful color and a pleasant smell. It is prepared easily, but not so fast: it takes several days to get the final result, but in the end we get a very tasty snack, for example, for beer. In this way, fish can also be salted for future use or for smoking.
