In the Russian expanses you can find lake and river perch; these freshwater inhabitants have shell-like scales, but boast tender, non-greasy, pleasant white meat. Fish fillets are baked, fried, boiled in fish soup, salted and smoked; perch meat contains a lot of useful substances.
It is not difficult to understand how to salt perch at home. Sea bass is more predatory, but is also rich in microelements. It is good to drink foamy drinks with salted perch or hot smoked fish.
A simple recipe for salted perches
The fish will last a long time if you salt it. For 10 kilos of perch you will need a kilo of salt and a bucket of water.
To salt the fish, they are prepared. Carefully remove the scales from the perches using a knife on a cutting board. The abdomen of each carcass is cut lengthwise, starting at the head, ending at the sub-caudal fin. The gallbladder and liver are removed. Next, you should start removing the gills and the first dorsal fin.
A clean, dry cloth will be needed to wipe the fish. When it comes to salting carcasses, it is better to use an enamel pan. Salt should be poured into it.
Tip: The fish on salted crystals are placed tightly in rows, the head of one should be adjacent to the tail of the other, as well as the back to the belly.
All rows of perches are generously sprinkled with salt. A layer of salt on top should literally cover all the carcasses. You should press down the fish with a board with pressure. How long the carcasses will be salted in a cool place depends on the size of the fish; on average, the period lasts from 2 to 5 days.
Salted perch is good for drying. Before drying, you need to soak the carcasses in water for about 4 or 5 hours, after which the tasty delicacy can be consumed.
If you salt the perch in a warm place, you will need more salt, about 25 percent. In this case, the ambassador will last less time.
To salt perches, use coarse salt. It is needed mainly to remove moisture from the fish.
Advice: Damage to the gallbladder is unacceptable; when it is cut or ruptured, every part of the fish that gets bile is cut out or immediately rubbed with plenty of salt.
There is no need to salt perch before freezing. It is worth freezing carcasses in plastic bags, which should be tightly tied or wrapped. Defrost perch in salty cold water.
Excessively salted fish are soaked in cold water; you can use milk that has cooled in the refrigerator for this purpose. The soaked products are filled with marinade liquid.
To ensure that the scales of the perch are cleaned well, the fish should be immersed in boiling water for a couple of seconds. To obtain the original taste of the product, granulated sugar is added to the salt during the salting process.
To know how to properly salt perch carcasses, you need to follow the recommendations of experienced chefs and fish catchers. First of all, you need to learn how to choose raw fish and cut it correctly.
It is best to use carcasses of approximately the same weight when salting. One-kilogram perches are not always gutted if desired. Fish is not washed before salting. The husks are also removed at discretion. If you are going to gut it, you need to wipe the belly from the inside using paper napkins or a clean cloth.
How to dry and dry perch?
Many people will appreciate the product of hot smoked or dried perch with beer. To dry or before smoking, you will need to purchase a fresh product and salt it. It is better to choose medium-sized fish, the weight can be from 100 grams to half a kilo. The carcasses are washed under streams of ice water. You can gut it, or you can leave the fish whole.
In an enamel or plastic container, you need to cover a three-millimeter layer of salt, and the perches will be placed tightly and in layers on top. Each row should be sprinkled with salt crystals. The bottom and last layers are sprinkled more heavily than the middle ones. The product is covered with a plate, or for this purpose a lid with a smaller diameter than the container is taken. On top you will need a weight weighing no more than 2 kilos.
Salted fish should be kept in the dark and cold. The ideal place would be a refrigerator. When the third day has passed, the perch is rinsed to remove salt, mucus and particles of seasonings, if any have been used.
To get lightly salted fish, you need to rinse them for at least 10 or 15 minutes, then let the water drain. After wiping the carcasses, they are dried on a rope, armed with paper clips, z-shaped wires or hooks, which will be needed to thread them through the fish’s eye sockets or lower lips, and thus hang them.
Stringed carcasses are hung in ventilated places, for example, on a balcony, in a garden or on a personal plot. The weather must be warm and dry, otherwise the product will not dry deliciously. The process lasts from 5 to 8 days. To dry faster, in 2 or 3 days, you can hang the fish at the top of the gas stove so that the distance between it and the product is about 80 cm. The finished perch is wrapped in cellophane and put on the refrigerator shelf; storage time is not limited. The freezer is contraindicated for dried carcasses.
Smoked fish
Hot smoked fish is perfect for a picnic instead of barbecue. To smoke sea bass or river bass, the product is taken to a smokehouse. But first, raw carcasses need to be salted. To smoke 3 kilos of fish per batch, salt is needed in large quantities.
Cleaning perch for hot smoking involves gutting, but the heads and scales are not removed. The fish is washed before the process. The carcasses are generously rubbed with salt crystals; the inside of the bellies must also be salted. Wait 4 hours, rinse the product in clean cool water and begin to smoke. The wood chips should evenly cover the bottom of the smokehouse. Hot smoked fish on grills is incredibly tasty.
Fish and seafood
Description
Salting perch– the most important stage in preparing fish for drying, drying or smoking. This procedure must be carried out over several days so that the salt can draw out all the excess moisture from the fish. Usually, for five kilograms of river perch, half a kilogram of salt is used for salting, and in order for the fish to subsequently be moderately salted, it takes no more than three days to keep it in brine. However, if desired, the product can be salted for longer if you are a fan of overly salted fish.
Salting river perch at home is very profitable. Firstly, it is very economical, especially if the fish was not purchased, but caught with your own hands. Secondly, you can prepare several wonderful snacks from salted perch. If you don’t bother at all, then the perch can be served immediately after salting, having previously been cut into pieces. This fish can also be withered and dried, and it is also great for cold and hot smoking.
In certain periods, perch can be caught with caviar or milk. Keep in mind that these parts of the fish also need to be salted, so if you identify these ingredients, salt them along with the fish. And we suggest you start salting perch right now!
Ingredients
Steps
First of all, we suggest that you carefully examine the purchased perch, regardless of where you got it. The fish must be of high quality from all sides, so inspect it for any suspicious spots or other imperfections.
Then gut the prepared perch, making sure to leave the gills in place. It is not necessary to gut small fish.
Salt the gutted perch thoroughly inside and out, especially carefully coat the gill area with salt.
Place the salted fish in a deep container, belly up. When one layer of perches is formed, form the second and third fish layers on top of the previous one.
If this load is not enough, then replace it with something heavier.
After three days, the salted perch should already be swimming in the brine as in the photo. It is precisely thanks to the resulting brine that the fish will be salted entirely.
Remove the perch from the liquid and dry with a towel. Then place the fish on the table and prepare it for drying.
Hang the salted fish on a rope in a place where there is often a draft.
Be sure to insert a match in the area of the fish's belly as shown in the photo below. This is necessary so that the fish can wither not only on the outside, but also on the inside. Leave the fish in this position for three to four days, and then invite friends over, buy beer and enjoy the finished dried perch. If necessary, dry the fish a little more.
Bon appetit!
Perch is one of the most common types of fish in our country. In addition to its widespread availability, it has lean, tender meat, which contains many useful substances. Perches are fried, baked, and fish soup is prepared from them. If there is a need to prepare this fish for future use, then one of the options is salting.
The principle of salting perch is that the salt with which the product is processed removes excess moisture and thereby contributes to its longer storage.
Before purchasing, carefully inspect the perches for freshness. Signs of quality fish:
- leather– elastic and without stains, after pressing a hole is formed, which should recover in 2-3 seconds;
- eyes– convex and transparent;
- gills— red or pink (the presence of mucus and plaque is not allowed);
- fins– well-normal size (underdeveloped fins, a sign of fish raised in unnatural conditions);
- the simplest method for determining quality is fresh fish doesn't drown;
It is advisable to choose fish of the same weight. It is not necessary to remove the entrails; this will not affect the taste of the product.
Preparing fish for salting
For salting, it is best to choose carcasses of approximately the same size. The ideal weight of perch for salting is up to 500 grams. It is not at all necessary to clean a small fish of husks and entrails - just rinse it under running cold water and remove the gills.
If the fish weighs more than a kilogram, then it is advisable to clean and gut it:
- place the fish on a kitchen board and remove the scales from it;
- Using a sharp knife, make a longitudinal incision through the entire belly, remove the intestines, liver, gall bladder, caviar and milt;
- remove the gills, as well as the first dorsal fin;
- Using a clean, dry cloth or multi-layer paper napkin, thoroughly blot the fish, paying special attention to the intra-abdominal cavity.
How to remove scales (video)
Cleaning scales from a perch is a labor-intensive and thankless process, but there are ways that can make it easier:
The video describes 3 ways to clean perch, quickly and efficiently:
It is not necessary to remove the scales for salting. But if there is a need to do this, there are three simple methods:
- Scald with boiling water - the scales are removed much easier, the skin remains undamaged;
- Remove the scales along with the skin - cut the fish along the ridge and remove the dorsal fin, grab the edge of the skin and carefully cut it off the fish with a knife;
- For this method, the perch must first be frozen:
3.1. Using a knife, cut off the skin from the ridge and belly along with the fins;
3.2. Remove the tail fin;
3.3. Use a knife to pick up the skin from the side of the tail and remove it;
Salting perches
Salted perch with spices
Ingredients
1 kg perch, 2–3 bay leaves, 3 g crushed ginger, 5 g sugar, 5 g cumin seeds, 160 g salt, 2 g ground red pepper
Cooking method
Clean the fish, cut off the fins and tail, make a cut on the back and remove the bones. Then dry with a paper towel and rub with a mixture of salt and spices. Place in a curing container, place a lid with pressure on top and put in a cool place. After 3 days, change the brine and fill it with new one. Prepare the brine at the rate of 160 g of salt and some spices to taste per 1 liter of water. After 6 days you need to change the brine again.
After 5-10 days, the perch will be ready to eat.
From the book Canning, smoking, winemaking author Nesterova Alla Viktorovna From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga ViktorovnaPerch, salted with spices Ingredients: 1 kg perch, 2-3 bay leaves, 3 g cardamom, 2 g cloves, 5 g pepper, 200 g salt. Remove scales from perch, cut off fins and tail, cut into 2 parts and remove bones . Then wipe dry, rub the fillet with a mixture of salt and
From the book Salting, drying, drying and smoking fish author Onishchenko VladimirPerch, salted with spices 1 kg of perch, 2-3 bay leaves, 3 g cardamom, 2 g cloves, 5 g pepper, 200 g salt. Remove scales from the perch, cut off the fins and tail, cut into 2 parts and remove the bones. Then wipe dry and rub the fillet with a mixture of salt and spices. Place in
From the book Smoking, drying, salting, baking author Babkova Olga ViktorovnaPerch, salted with spices Ingredients: 1 kg perch, 2-3 bay leaves, 3 g cardamom, 2 g cloves, 5 g pepper, 200 g salt. Remove scales from perch, cut off fins and tail, cut into 2 parts and remove bones . Then wipe dry and rub the fillet with a mixture of salt and spices.
From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya TikhonovnaSalted lard To make salted lard, cut out the subcutaneous fat from the back and side parts of the pork carcass, at least 1.5 cm thick. Cut the lard into large pieces, smooth the edges, place in a container and fill with brine consisting of 13% salt, 0.5 % sugar, 0.03%
From the book Fisherman's Cookbook author Kashin Sergey PavlovichSalted perch with spices Ingredients: 1 kg perch, 2-3 bay leaves, 3 g crushed ginger, 5 g sugar, 5 g cumin seeds, 160 g salt, 2 g ground red pepper. Method of preparation: Clean the fish, cut off the fins and tail , make a cut on the back and remove the bones. Then
From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey PavlovichSalted borage Ingredients: 400 g pork, 5 pickled cucumbers, 4 potatoes, 2 carrots, 3 cabbage leaves, 2 onions, 1 cup white beans, 1 tomato, 1 tablespoon each of flour and tomato paste, 2 bay leaves, 10 black peppercorns , nutmeg on the tip of a knife, pork fat
From the book Canning. Mushrooms, meat, fish author Kashin Sergey PavlovichPerch, salted with spices Ingredients: 1 kg of perch, 2-3 bay leaves, 3 g of cardamom, 2 g of cloves, 5 g of pepper, 200 g of salt. Method of preparation: Clean the perch from scales, cut off the fins and tail, cut into 2 parts and remove the bones. Then wipe dry, rub the fillet with the mixture
From the book Home Canning author Kozhemyakin R. N.Pickled onions Ingredients: Onions – 1 kg To prepare the brine for 1 liter of water – salt – 100 g Peel the onion heads and place tightly in a container for pickling. Pour in chilled brine and place in a cold place
From the book Down with the extra pounds! Fast and forever! Chopra method used by Hollywood stars by Chopra DeepakSalty Springs. In addition to regular table salt, salty flavors are found in fish, soy sauce, tamari sauce, seaweed, and processed meats such as bacon, sausage, and ham. Likewise, sweet and salty tastes are useful in moderation and become
From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.Salted celery PRODUCTS 1 kg of celery stalks. 200 g salt PREPARATION In Chinese cuisine, only celery stalks are used. Sort the stems, remove old and damaged ones, rinse thoroughly, cut into pieces 2–3 cm long, place in a basin and mix with
From the book Salads, appetizers and assorted dishes author Collection of recipesSalted dogwood At the bottom of a liter jar - 2 bay leaves. Pour dogwood into jars with salted boiled water and sterilize for 25 minutes. This dogwood goes very well with meat and fish dishes, and can be used to decorate salads. Valeria Vilevich, Sevastopol, AR
From the book Encyclopedia of Home Economics author Polivalina Lyubov AlexandrovnaSalted onions For 1 kg of onions - 150 g of salt. Cut the onions into strips, mix with salt, place tightly in jars. Close jars and store refrigerated
From the book New Canning Recipes author Lukovkina AurikaSalted peas Number of servings - 10 1 kg green peas 1 liter of water 2-3 pcs. allspice peas 250 g salt Preparation 10 min. Cooking time: 35 min. 1. Wash the green peas and place them in boiling water for 5-7 minutes. The water should be slightly salted - 1 tbsp. l.
From the book We smoke, dry, salt, marinate meat, fish, poultry, lard, cheese. 700 home recipes by Andreev ViktorSalted pepper Number of servings - 10 1 kg of ripe pepper 20 g of sugar 15 g of dill 5-7 black currant leaves 2 leaves of horseradish 70 g of salt Preparation 15 min. Cooking time: 60 min. 1. Wash the bell peppers, remove the membranes and seeds. Wash again and place in
From the author's bookSalty cheese Alpine cheese 4 liters of milk, 150 g of yogurt, rennet For brine: 1 liter of water, 400 g of salt Heat the milk to 20 °C, add yogurt, stir. Cover the dish with a lid and leave overnight at room temperature. In the morning, heat the milk to 30 °C. Rennet extract
- a native Russian dish. In Russia, it is customary to dry both sea and river fish, and a variety of species are used for this. The process involves pre-salting the fish, followed by soaking and drying it under natural or artificial conditions. As a result of dehydration and further ripening, it acquires a special taste and smell, as well as a certain consistency due to compaction of the pulp. Its dried meat takes on an amber hue and becomes translucent.
Typically, small species of fish that are not valuable in industrial fishing are used for drying.
Despite its apparent simplicity, this is not an easy task, and it takes a lot of time. A novice fisherman, in order not to spoil his catch, needs to pay attention to many nuances. The best quality is obtained from fish that was salted on the day of catch.
One of the popular types of fish used for drying and drying is perch.
How to dry river perch
River perch turns out to be somewhat dry, with a specific taste. As experienced fishermen say, it is fattier and tastier before spawning, that is, caught in winter or early spring. In the warm season, it is better to dry perch in the spring, before the heat sets in, or closer to autumn, when there are no flies. In the summer heat, the salting and soaking time will be long, and much more salt will be needed. There is a great risk that rotting will begin under the scales quickly seized by salt.
Preparation
For drying, it is advisable to take perches of approximately the same weight, since the salting period for small and large specimens is different. Ideally, these should be fish weighing 200-300 grams. In the warm season, 300 grams of coarse salt per kilogram of fish is needed; in winter it will be needed 2-3 times less.
The material of the dishes in which salting will take place should not oxidize. This can be enameled, glass or plastic containers (bucket, basin, pan), as well as boxes and baskets
In summer and in the spring-autumn period, the fish must be gutted, otherwise, if you leave the guts, you can ruin the entire salting. The gills are also removed, but the scales must be left behind. The perches are washed to remove mucus in cold water and then gutted. Cut fish is not washed. To make the fish tastier, the belly can be left uncut, and the entrails removed through a cut near the ridge. Some fishermen remove dirt with a rag, believing that washing spoils the taste. In winter, do not gut small fish, as this will make them fatter.
Pickling
Salting can be done dry or wet. Dry is more suitable for larger specimens. A box or basket is used as a container, with a piece of fabric placed at the bottom. The inside of the carcasses is rubbed with salt, then they are placed tightly in a box with their bellies up, tails to the head. Sprinkle salt on top, place plywood or something flat and press down with pressure, for example, a stone, to remove air from bubbles and compact the meat. The released liquid will flow through the cracks in the box or basket. The salting time lasts from 5 to 10 days. If you dry salt a small fish, you don’t have to remove the insides: they place it in a box on a rag, sprinkle it generously with salt, cover it with the other end of the rag and put pressure on top.
For salting, you need coarse, non-iodized salt and suitable containers. If the fish are different sizes, the larger ones are placed on the bottom of the dish, the small ones - on top.
Most often, perch is salted using the wet method. To do this, pour salt into the bottom of the container - approximately 3 mm. The fish are placed in rows quite tightly so that each fish rests its belly against the back of the other, and its head against the tail. Sprinkle all rows with salt, generously on the top row so that the perches are completely covered. You can optionally place bay leaves and spices between the rows. Cover it in a circle and put pressure so that it crushes the fish. Place in a cool place (refrigerator or cellar) so that the meat, which has not reached the salt, does not spoil. After salting, a brine begins to form, and in about two days it will cover all the fish. The resulting brine should be transparent. If it is cloudy and reddish, the fish has begun to spoil. Salting time will take approximately 3 to 7 days, depending on the size of the fish. The finished perch has hardened meat; if you pull the tail or head, you should hear a crunch, as if the back is being pulled towards the ridge. If these signs are not present, you need to keep the fish in brine for another day.
Flushing
After salting, soaking in cold water is necessary. Dried perch should not be too salty, with amber-colored meat. The duration of rinsing depends on the duration of salting. There is a rule: for every day of salting, there is an hour of soaking. The perches are placed in a container with a large amount of cold water and washed by hand, the scales should not fly off. Then leave for several hours. It is important not to keep the fish in the water too long, otherwise its outer layers will become soggy. You can try the perch for its salinity level.
Some recommend rinsing the perch under cold running water for 10 minutes to remove any mucus, remaining salt and spices. For lovers of lightly salted fish, the washing time can be slightly increased.
Drying
When the washing is completed, the water is allowed to drain, and the perches are placed in a well-ventilated place, but without sun, in a suspended form. Ideal drying conditions are outside at a temperature of 18-20⁰C.
It is recommended to pass the line through the eye or lower lip to preserve the internal fat in the fish and thus make it more tasty.
Instead of fishing line, you can use homemade hooks made from steel wire, cut and bent in the shape of the letter Z, or regular paper clips. To help the fish dry faster, you can insert toothpicks into the bellies.
Drying time depends on the size of the carcasses, the weather and who prefers what kind of fish - very dry or medium dried
Readiness is checked after about six days. If the fish is still raw, leave it to dry. On average, the drying process takes 5-8 days, and it is already ready to eat, but it takes three to four weeks to reach full maturity.
To speed up the process, you can hang the perches above the gas stove, but lower than 80 cm from its surface. In this case, the fish will dry out in three days. You can dry perch in a well-ventilated attic or balcony, as well as in a cellar. In the latter case, it will have to be dried in a warmer place.
Store dried perch, wrapped in paper, in the refrigerator. If the fish is cooked correctly, it will be stored for a long time - up to 6-10 months.
Recipe for curing sea bass
To dry sea bass, you need to take carcasses weighing from 0.5 to 1 kg, preferably the same size.
When choosing fish, be sure to pay attention to the following points:
- The eyes should be round, transparent, not sunken.
- The tail and fins must not be broken.
For 5 kg of fresh frozen fish you will need a kilogram of coarse non-iodized salt.
To begin, the perch needs to be defrosted naturally at a temperature no higher than 18⁰ C. If the carcasses break off well from each other, you can start salting.
Cut off the fish's head, humerus and caudal fin, and remove the entrails. Gently rinse the gutted carcasses and let the water drain.
To pickle, take an enamel basin or bucket and rinse it with cold water. Roll each carcass in salt and place it in rows crosswise tightly to each other, sprinkling each row with salt. Pour the remaining salt onto the last row, cover with a wooden circle, plywood or flat plate, and press with a weight of about 3 kg. This could be a three-liter jar of water.
The fish can be left at room temperature, but it is better to place it in a cool place for 3-6 days. After the expiration date, stir the carcasses and pour them into a bath of cold water, where they keep for 4 hours. Then rinse each fish under cold running water.
They pierce the fish in the tail section with an awl and hang it on hooks for two to three hours to drain the water. After this, they are taken out into a draft, it is advisable that the temperature does not exceed 25⁰C. If there are significant differences in daytime and nighttime temperatures outside, the perch should be brought indoors at night. It takes about 3-7 days to dry the fish, depending on what condition you would like to achieve.
If the finished sea bass will be stored for a long time, you need to place it in a box and turn it over periodically - about once a week
In winter, it is impossible to achieve the same ripening of fish as in summer, since only in the fresh air with low humidity is it possible to obtain a high-quality product. In winter, indoors, the process goes faster due to heat, and the fish does not have time to acquire an amber color and transparency.
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