Dried crucian: cooking and storing

Carp - a tasty and healthy fish. It is boiled, fried, smoked and stewed. Especially tasty dried crucian. To prepare it, you must first salivate. The recipe of preparation has its own nuances, which should be taken into account while working. You also need to know the rules for storing this product.

Benefit

Cranberry is rich in useful substances: vitamins A, B, C, E, PP. It also contains iron, molybdenum, nickel, fluorine, chromium. Such a composition favorably affects the human body. Owing to polyunsaturated acids, Omega-3 is protected from oncology. The product is necessary for the treatment of nervous disorders and depression during pregnancy and after childbirth.

It is useful to use fish as a preventive agent in the fight against cardiovascular ailments, strokes, heart attacks. Small carp can be eaten with bones to fill the lack of calcium. Is it a tasty dried crucian? The product has a pleasant taste, because of which almost everyone loves it. It is necessary only to use it in moderation, so as not to harm your health.

The disadvantage of crucian carp is considered to be a lot of bones, including small ones. Because of this, there are difficulties with its use. Care must be taken, especially when providing the product to children. There is such a fish, in addition, it is contraindicated for individual intolerance.

Cooking rules

To accelerate the process, you need to use small carp. Fish are not gutted, fins and heads are not cut. Then the product will be natural and tasty. But at the same time it will have bitterness, which everyone does not like. If the fish is large, then before salting it is gutted and a longitudinal incision is made on the back. Scale should not be removed, because it serves as protection against salting and drying.

The following components are required:

• Fresh crucian - 3 kg;
• A large salt - 300 g;
• Sugar, dill, garlic - to taste.

To get a dried crucian, you need to prepare a volumetric tank, which will not be oxidized. Suitable dishes from wood, plastic, glass, enamel. We also need wire, line, thread.

Pickling

Fish are cleaned of the entrails. Then it should be washed, carefully having processed all sites. For pickling, two methods are used:

• dry;
• wet.

For both you get a delicious dried fish. Each version has its own subtleties of cooking.

Dry method

If a dry method is chosen, then salt should be poured on the bottom of the dish. Each fish is rubbed with salt, which must be filled in the belly, gills, mouth, cut on the back. Carrous should be packed in a container: first large ones, then small ones. All layers are covered with salt. Small carp is covered with a lid and put in the refrigerator for 1-3 days. A large fish should be put under pressure in a cool place. That there were no bacteria, the liquid that appeared under the oppression is drained daily.

After 1-3 days, the fish are washed. After washing, it is soaked in water and vinegar for 30 minutes. Then it should be put in a colander for draining and drying. If you use smoke smoke (100-150 g), then the fish will have a smoked taste and aroma. Marl does not need to be used. A photo of the crucian carp shows an appetizing look of the product.

Wet Ambassador

It is necessary to choose a fish of the same size. It must be filled with brine. 3 kg of carassi needs 2 liters of water, 300 g of salt, 1 tbsp. L. Sahara. If desired, add 3 tsp. Dill and 2 tsp. Chopped garlic.

Then the above measures are carried out - refrigerator, washing, drying. The quality fish has a dense back and dark gray meat. After drying, a white coating will appear on the surface.

Drying on a bicycle

To dry the fish, you will need a string or line, which is used for stringing. You can hang it on the hooks. Fish stomachs must be spread out with toothpicks, so that everything is dried up properly inside. Will protect from the flies a special solution: vinegar 9% (1 tbsp.) Mixed with sunflower oil (2 tbsp.). The liquid is used for rubbing fish, after which it can be dried.

For several days, crucian carp is best left to dry in the street at night. In the daytime it is better for him to be indoors. After 3 days it can be hung on the street, covered with gauze.

Use of the dryer

To fish was protected from flies and other insects, you can buy a dryer. The drying time is determined by the temperature and humidity of the air. It can take from 3 days to a week.

Dried crucian is usually ready in 5-7 days, and dried - in a week. With the use of a dryer, they dry the fish for several hours. The product has a wonderful taste.

Caloric value

Followers of their weight can not worry. The caloric content of dried fish is 87 kcal. The protein in 100 g of the product is 17.7 g. Its meat is almost the same, but its digestibility is the worst. The fat in the carp is about 1.8 grams for the same one hundred grams.

Storage

How to store dried fish? It should be placed in a wooden box, a wicker basket or a tissue bag. Then the fish will last up to 2 weeks. If you need long storage, then it must be wrapped in parchment and put in a cool room. In such conditions, the product can be up to 2 months. It is stored in the refrigerator.

Within 1 year, a solid, carefully dried and gutted fish is stored. It must be regularly lubricated with sunflower oil, so that there is no drying. But you can store it in a glass jar.

Usually fish is used as a snack for beer. It serves as an excellent addition to the drink. And if suddenly, what happens rarely enough, there are overdried fish, they are added to different dishes. For example, you can grind them into flour, which is suitable for fish cutlets, sauce, soup.

It is important to comply with all the rules of cooking delicious fish, because only then it will be quality and fragrant. Use for this you need fresh carp, without damage. If the product is cooked correctly, you will always have this delicious treat at home.