How to salt fish on a dried ram. Dried ram - a favorite homemade delicacy

It is better to choose a container with slots, as over time the fish will begin to secrete juices that need to “leave” somewhere.

We place a box with fish in a cold room and keep it for at least 5-10 days (depending on the size of the carcasses).

Wet Ambassador

How to salt ram at home, if you want it to remain juicy? Then use the technology of wet salting of fish. All preparations are identical to the dry method, except for the container in which the fish will be stored. There should be no holes in it so that the secreted juice from the fish does not go anywhere.

You can add a little sugar to the brine, then the taste of the fish will be more tender.

Again, oppression is required. In a day or two, brine (fish pickle) will appear. The ram will be salted somewhere in a week and a half. Then it should be removed from the brine, washed, dried and placed in some kind of storage container.

Today we no longer use the brine for the second time, but in the old days brine was used several times in the fishing grounds.

Dried and dried fish

Salting ram at home can be done for future use: dried and dried ram. How to salt a ram is described above, now let's consider the question, such technologies for additional processing of the product are applicable to such fish.

We wash the salted fish and soak it in clean water for a couple of hours. We string fish carcasses in the tail area on a wire and hang them in a well-ventilated place. Direct sunlight for drying is contraindicated. Dried fish is more moist than completely dried, it will be ready in about a week.

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Consumption ecology: On the Don, dried roach, brought from the Volga, is called ram. Previously, the rivers flowing into the Sea of ​​\u200b\u200bAzov were literally overflowing with rams

Ram is one of the varieties of roach. It differs from ordinary roach in greater body height, smaller scales, thickened teeth, and the number of (smaller) rays in the anal fin. Previously, the ram entered the trade in a dried form and was a favorite food for the peoples of the Kuban, Don, Azov region. Today, the name ram is understood not only as this type of fish, but also as mixed species of various breeds of fish.

On the Don, a dried roach, brought from the Volga, is called a ram. Previously, the rivers flowing into the Sea of ​​\u200b\u200bAzov 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 the territory of 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.

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

What kind of fish is better to take for drying?

Almost any. But experienced fishermen are more fond of roach, rudd, minnows, ruffs. Medium-fat fish, such as roach, bream, sabrefish, bream, is best suited.

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 soon as possible or the weather conditions do not allow at the moment, then it will do conventional oven, Russian stove, electric dryer, purchased at the store. In all cases, the preliminary preparation remains the same.

In fact, drying and drying are one process, only with a 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 human consumption without any other heat treatment. As the storage in dried fish reduces the amount of moisture and fat, so it is called dried. Only those types of fish are dried, which acquire a special taste and aroma during processing.

In the summer, it is better not to cook whole fish, as at this time herbivorous fish feed on plankton and greens, which, during the drying process, will add an unpleasant odor and rancid taste. If there is a desire to wither a large fish without gutting, then before immersing it in brine, a strong salt solution is poured into the abdomen through the mouth with a syringe or syringe.

A fully cooked fish has a structure that is clearly visible to the light, no salt is released on its surface. After removing the scales and skin, a fragrant layer of tender and elastic meat and shiny fat appear. 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 harvest and preserve it. Pre-salted fish, after a certain time, is dried in special devices. This can be a self-made device 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 roach fish (ram), which has long been used for this.

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

1. Wet salting method

Usually the 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 salt solution is made so that raw salt floats on its surface. egg. Fresh processed fish is dipped completely into the solution. From above it is necessary to put an anti-corrosion wire mesh and oppression 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 small ones it takes half an hour, larger specimens are soaked for several hours, the water needs to 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 the distribution of salt occurs in it and to reduce the salinity of the insides of the fish. When the fish begins to float during soaking, 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 carefully wiped with a soft cloth. It is believed that the fish will not take salt more than it should. Salt crystals clog the space between the fibers of the fish meat and therefore the rest of the salt cannot penetrate into the carcass.
Little tricks:

In a live form, the fish salts out better, since, having swallowed a saline solution, it will salt out more evenly.
Large specimens for better drying can be incised.
The purpose of salting is to remove excess moisture. To do this, use coarse salt, which draws liquid from the fish.
Oppression is needed to prevent the appearance of cavities in the fish, where putrefactive bacteria develop, the appearance of gas bubbles.
Salting should take place in a cold place (refrigerator or cellar). If unsalted fish remain in the fish, then the cold protects it from spoilage.

2. Dry salting method

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

The fish is sprinkled with salt in such quantity that a dense salt layer is formed. Then the second layer of fish and salt is laid in the same way. Next, a lid is placed on the fish so that it does not press tightly against the walls of the dish, and there is a small air flow to the fish. Oppression is put on the lid and the container is removed to a cold place (it can be a refrigerator or a balcony in winter, just make sure that the sun's rays 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 starters, 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 number of salted fish and its weight. For large individuals, a load of 15-20 kilograms is required. If carcasses are medium in size (250 grams, half a kilo), the weight of oppression should be 12-15 kg. The top layer of the fish is sprinkled abundantly with salt so that it is all covered with salt. When all the fish are laid, the container with oppression is covered with gauze or other porous fabric, wrapped with a rope or rubber band to prevent insects from getting there.

If the ram is salted at home, then small fish are not gutted; in large individuals, all the insides are removed along with blood clots. From 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.

Next, the fish is taken out and washed thoroughly. Then soak in water for two hours and rinse again with the addition of table vinegar to prevent the appearance of living organisms in it. If the Isidri dryer is used, then the gills of the fish are broken before drying 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 stays fatter and tastier.

How to store dried fish?

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

You can store fish in a bag, basket away from sunlight. Large copies are wrapped in parchment. Thus, dried fish can be preserved up to 4 months. Dried fish is stored in a chintz bag in a cool, dry place. If the ram turned out to be overdried, then its elasticity can be restored by soaking it with water and wrapping it in damp paper for two days, moistening periodically with water as it dries. The fish is stored in the refrigerator, put either in a plastic bag or in foil. If there is an intention to keep the fish for a long time, then it should be periodically lubricated vegetable oil. Store fish in airtight jars. Well-packaged dried fish does not spoil for up to 10 months, but sometimes when long-term storage loses its taste.

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

There are many substances that a person needs in fish, while its calorie content in 100 grams is only 88 kcal. The content of proteins in it is 17.5 grams, fats - 2 grams, carbohydrates - 0.

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

Many people prefer to eat dried fish as a delicacy with beer. Dried vobla is considered a classic. But not every fan can distinguish delicious fish on appearance. Delicious and good ram it has a pleasant dried taste, beautiful color, without the presence of mold, it is not too soft, but not overdried, without yellowness. You should obscure the light source with the fish and then you can see how it lights up.

Excellent ram as an appetizer for beer. They are inseparable components for each other. With moderate consumption of fish along with a foamy drink, this combination of goodies will only benefit, since beer contains a lot of B vitamins from brewer's yeast. This vitamin strengthens the heart muscle. A lot of beer and ascorbic acid. 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 it depends on the time of its capture, habitat. For those who prefer oily fish, dried bream is best. If its drying took place with a gutted belly, then when cut, the fat begins to literally ooze, the meat will taste fragrant and tasty.

Moderately oily fish - dried sabrefish and vomer, which are distinguished by tender and delicious meat. Sea ruff has 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 sweet and fibrous meat, lean. Dried pike has a rich and tart aroma, excellent taste.

You can use dried fish in small quantities and pregnant women. Numerous tests have shown that in pregnant women who consumed in the third trimester dried fish gave birth to calmer children and reduced the risk of preterm birth.

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

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

Conclusion

To get a delicious back of a delicately salted fish and a beautiful amber color, you need some experience, but gradually you can learn how to dry a ram, which in its taste, color and aroma is many times superior to the purchased one. And then hardly anyone will refuse to enjoy the beautiful 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

Salted fish is the perfect snack for beer. And to be sure of its quality and taste, it is better to salt it yourself. Find out how you can salt the ram.

What kind of fish is suitable?

Small and medium-sized fish are suitable for salting, as large ones will not be completely salted and remain raw inside, which will affect the taste and increase the likelihood of contracting intestinal infections when eaten.

Instead of ram, you can use for salting any other medium-sized fish, for example, rudd, scavengers, ruffs, sabrefish, minnows. The average fat content is optimal, since at low the fish will turn out to be very dry, and at high it will have an unpleasant taste.

Gut the fish?

Opinions about gutting fish before salting are divided. But if the ram was caught in the summer, then in the reservoir it probably fed on freshwater microorganisms and greens, and in this case, if the insides are not removed, an unpleasant odor may occur. In addition, the pulp will acquire a characteristic aroma and bitter taste, so gutting is still desirable.

It is not necessary to cut off the tail and head, it is enough to make a small incision in the abdomen and get everything superfluous. Next, the fish is thoroughly washed and dried. This completes the preparation, and you can go directly to the ambassador.

How to salt?

How to salt ram at home? The process is simple but requires patience. In addition, there are three main methods: drying, dry method and wet. All options are considered in detail.

Dry way

This option is simple and requires a suitable container (it can be a wooden box or an enamel basin), salt and the fish itself.

Description of the method:

1. At the bottom of a clean container, pour a layer of salt about 7-10 millimeters thick.
2. Rub all the fish with salt, pushing it into the mouth and gills. You can also make several holes for better salting.
3. Put the fish on the salt, sprinkle it with a centimeter layer of salt. Laying for better compaction is done with heads to tails and backs to bellies so that there are no free spaces left.
4. After laying in layers and sprinkling all the fish with salt, cover it, for example, with a thick cardboard, a perforated board, or a lid with a diameter smaller than the container itself. Place an oppression weighing about 7-10 kg.
5. Send the container to a cool place, such as a refrigerator, cellar or balcony (during the cold season).
6. How much to salt the fish in this way? The duration depends on the weight of one carcass: about 100-150 grams - two days, 500-700 grams - three to four days, more than 800 grams - from five to seven days to two weeks (for large specimens).
7. In the process of salting, juice will be released, which must be drained daily. Readiness can be determined by the absence of liquid.
8. Now wash the salted fish and soak it in water to remove excess salt, and then in an acetic solution (50 ml of 9% table water per 10 l) to kill bacteria and repel flies.
9. It remains to hang the carcasses in a ventilated room and dry to the desired state. You can also dry the fish in wooden open boxes or on trays, turning regularly.

Advice! If the mass of oppression is increased after a day or two, then the fish will be salted more fully and well.

wet way

Such a recipe involves salting in a concentrated saline solution. And you will need this:

• fish;
• water;
• table salt (100-150 g for each liter of water).

Instruction:

1. Immerse the washed and, if desired, gutted fish in the prepared saline solution so that it completely covers the carcasses.
2. Press down on top of the fish to prevent it from floating up.
3. After two to five days (depending on size), remove the carcasses, rinse thoroughly or keep for half an hour in cold water and dry.

Drying

This method is also easy. All you need is fish and salt. The process is also simple:

1. Rub the fish very carefully on all sides with salt. Make holes and pack salt into them.
2. Prepare a wire or rope, string salted carcasses on it.
3. Now hang the strung fish in the courtyard of a private house, on a balcony or in a constantly ventilated room. To protect against flies, you can cover the structure with gauze or arrange something like a tent or dome from this material.
4. The ram will be salted for at least two days. And the longer the period, the drier the pulp will be, so adjust the timing at your discretion, taking into account taste preferences.

Finally, some helpful tips:

1. If you decide not to gut the fish, then for high-quality salting inside, you should pour a strong saline solution through your mouth through a syringe. Some fishermen do this immediately after receiving their catch.
2. You can optionally add various seasonings to the salt to give the finished salted ram an aroma and piquancy.
3. It is best to use coarse salt, as fine salt will increase the salting period and may form a crust on the surface.
4. If, when using the wet method, add a little granulated sugar, then the finished fish will be more tender and even tastier.
5. If you plan to dry large fish, then to speed up the process, make several longitudinal cuts in it. And small carcasses will dry out anyway.
6. If the fish is very dry, then it can be made softer if moistened with a brush or sponge, and then wrapped with parchment. Next, periodically moisten the paper so that the pulp absorbs moisture. You can also correct the situation with under-dried rams if you wrap it in a newspaper that will absorb excess liquid.
7. Properly salted ram is stored for up to 3-5 months, and in cold and sealed packaging - up to 9-10.

Salted ram will be a success if you choose the right recipe and follow all the salting rules.

There is nothing better for beer than dried or dried fish, but it is very difficult to find a decent ram on the shelves. Fortunately, it is easy to dry it yourself. Dried fish prepared according to this recipe at home, a recipe from ram, will satisfy the taste of the most demanding beer lover and the most sophisticated fisherman.

Ingredients

• fish (ram) 6 pcs.
• coarse salt 2-3 cups

How to cook dried ram at home

If you don't like fish cured with viscera, you can gut it, but in this case finished product it will be dry.

In any case, it is better not to remove the scales - without it, the fish will dry out too quickly and lose a significant part of the flavor.

Therefore, just rinse the fish well, especially in the gill area.

There is no specific proportion of salt for this recipe - take enough of it to completely cover the fish. There is no need to be afraid of excess salt: if it is undersalted, it will simply go bad.
Sprinkle salt on the bottom of the salting container, fill the gills of the fish with salt, place it on the salt and sprinkle with salt. For salting, put the fish in the refrigerator for 4-5 days (than bigger fish the longer you need to keep it in salt).

After 4 days, remove the fish, drain the resulting liquid and rinse the ram well. After that, fill the container with the fish with cold water and let it stand for 4 hours (the number of hours of soaking should be equal to the number of days of salting). Water should be changed periodically. Soaking will reduce the "salinity" of the fish to the desired level. To get exactly the kind of fish you like, do not wait all 4-5 hours, and after 2.5-3 hours of soaking, tear off the fin at the head and taste the meat.

Now it's time for hanging the ram.
Dried fish is one that has been dried for about two days, and if the fish is dried for more than a week, it is called dried.
The ram can be hung by paper clips, passing them through the head of the fish, or strung on a wire. You can simply put it on paper, but in this case it will need to be turned over periodically.

Keep the ram in paper bags in a refrigerator. It is better not to store for a very long time, because over time it begins to taste bitter. And why should a tasty fish lie idle?

Appetizing fat dried ram - the best snack for beer. I suggest that the housewives familiarize themselves with a simple homemade recipe and cook a 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 reduce your financial costs to a minimum.

Usually, for salting fish, I buy one kilogram of fresh, recently caught, ram at 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.

To make dried fish fatter, we will not clean and gut the ram. Just remove her gills. Then, in the hypogillary region, we push with our fingers table salt. Put in as much as you can.

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

Next, we put our ram in a container for salting in layers. First, pour a 2–2.5 cm salt “cushion” into the bowl. Then, lay the ram, then again a layer of salt. Sprinkle the top layer of fish with plenty of salt.

We 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 wash off 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 separate the fish with clothespins. How I do it is clearly visible in the photo.

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

Ready dried fish should be stored by wrapping it in parchment paper, in a refrigerator.

Before serving, the dried ram needs to be gutted (remove the insides) and cut into portioned pieces. I usually cut into three or four pieces. So it's more convenient to eat.

Enjoy your meal.