Dried roach - a recipe from Astrakhan fishermen. Dried ram

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 dried fish it turned out to be fatter to clean and gut the ram, we will not. 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 dried ram you need to gut (remove the insides) and cut into portions. I usually cut into three or four pieces. So it's more convenient to eat.

Enjoy your meal.

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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Taranka is a tasty fish. It is especially good in dried form. But first, the product must be properly salted. How to do it? Of course, there are some nuances, but everything is incredibly simple. Let's take a look at the options available.

How to prepare a ram for salting?

It is best to salt freshly caught fish. However, this is not always possible, so you can also use a frozen product, which you must first defrost when room temperature. This completes all preparatory work. No need to wash, clean and gut anything.

How to salt a ram?

There are several ways to salt a ram. Let's get into the details.

Dry salting method for rams

In this case, there are two options. Both are simple. So choose which one you like best. So:

Option number 1

Take the prepared fish and rub it with salt from the tail to the head. Try to keep the husk rising. Fill the mouth and gills of the ram with salt. After that, string the carcasses on a thick thread or wire and hang them in the shade in a draft. So we salt and dry at the same time. The fish should hang in this state for at least 2 days.

Option number 2

Prepare deep enamel or glassware. Wash and dry the container. Now pour a little (25 g) of salt on the bottom. Lay out the ram in one layer. Next is salt. Next is the fish. And so on until the end of the main product. As for the ratio of fish and salt: from 1:0.1 to 1:1. It all depends on the season and conditions. If you can send the prepared semi-finished product to the refrigerator, then put less salt. And if it’s summer outside and you don’t have a cool place, then pour 1: 1. After that, put oppression on top and after 1-2 days get the fish. Then rinse off the salt. You can soak the ram a little. And again, hang in the shade in a draft.

Wet method of salting ram

AT this method salting fish is also not difficult. Just dilute water with salt in a ratio of 1: 0.1. Now fill the prepared fish so that it is completely covered. Press something on top so that the carcasses do not float. Soak the ram in brine for 2-3 days. Then take it out (you can soak for 20-30 minutes in cold water) and post it in the same way as in other cases.

Of course, a variety of spices can be added to salt. For every kilogram of fish, take about 1 tablespoon of chopped spices. Pour whatever you like.

cooking secrets

Fragrant and tasty fish ram (ram, ram) from the carp family has always been popular in southern Russia and Ukraine - it was dried and served with beer. Subsequently, any dried fish, such as roach and roach, began to be called a ram. Dried ram was the most affordable and cheap snack in Russia, so it was very popular. All residents of the Kuban and the Azov region know how to make a ram: first, the fish is salted and then dried, as a result of which it acquires a special spicy taste and aroma. Better appetizers can't find beer!

How to cook a ram: choose and process fish

Since any dried ram is now called ram, for this dish you can take not only ram, roach or roach. Other varieties of fish are also suitable - bream, bream, sabrefish, pike, crucian carp, rudd, ruff and gudgeon. A very tasty ram is obtained from blue bream, silver bream, upper fryer, vomer, perch and goby. The fish should be of medium fat content and small in size, otherwise it will not salt and deteriorate. The fattest fish - bream, vomer and sabrefish - is of medium fat content, ruff is very tender and has few bones, dried perch is sweetish, and pike is richly tart and spicy.

It is not required to process the fish in a special way to salt the ram - it is enough to rinse it well and remove the insides if the fish is small. Some gourmets love whole ram - everyone has their own tastes. However, in the summer, when the inhabitants of rivers and lakes feed on greens and microorganisms, it is better to gut even small fish, otherwise an unpleasant odor will appear during the drying process, and the taste of such a ram will be bitter. By the way, it is also better to remove the gills - they can spoil the taste of the fish. How to salt the ram, if you still decide to leave the insides? To do this, before salting, pour a saturated saline solution into the throat of the fish - for this reason, many people prefer to salt the ram live. The fish opens its mouth and swallows the brine, which makes it possible to salt the internal organs with high quality.

First, the fish is salted and then dried. How to pickle a ram at home? Exist different recipes salting rams, but usually use two methods - wet and dry. The wet method is suitable for small fish, the dry method is suitable for large fish weighing more than 1 kg.

Wet salting fish

According to this recipe, the ram is salted in a fairly concentrated brine, and the degree of salt concentration is checked raw egg- it should float to the surface. A strong solution for salting fish is called brine, and the fish is kept in it for about 3-4 days, and so that it does not float and salt evenly, it is covered with a metal mesh on top or a grate is placed on which the load is placed. The bucket, basin or pan where the ram is salted should be placed in a cold place so that the fish does not deteriorate. For wet salting, fish weighing less than 0.5 kg is usually taken. In general, the question of how much to salt the ram depends on the size of the fish - the larger it is, the longer the salting process will be.

Thereafter salted fish well washed and soaked in fresh water - small for 30 minutes, and large for several hours. At the same time, it is recommended to change the water several times, and after the first change of water, let the fish lie down in the air, come to its senses and allow the salt to be evenly distributed in the tissues. Then again you can put it into the water, and when the fish starts to emerge, the soaking process can be considered complete. Don't worry about how to salt the ram without over-salting it - it is believed that it will absorb as much salt as it needs. Salted and soaked fish becomes slightly transparent and takes on a light amber hue.

How to make a ram: dry salting method

The fish is first rubbed well with salt, salt is poured into the abdomen, into the incision on the back and into the gills, if you decide not to remove them. The carcass is pierced with a fork or knife and salt is rubbed into the holes. Pour about 0.5 cm of salt into a large stainless steel metal dish, lay the ram in tight rows back down and generously sprinkle salt on top to get a real salt layer 1 cm thick. Approximately 250 g of salt is required per 1 kg of fish.

Make another layer, and then place a plate smaller than the pan or a wooden board on top - this is necessary to provide fresh air to the fish. Put oppression on the lid and put the fish in a cold place, such as a refrigerator, cellar or balcony. At the same time, make sure that the sun's rays do not fall on the fish. By the way, at first it is better to put a small oppression, after about 6-7 hours it can be strengthened - so the fish will be salted evenly. Interestingly, in Russia in the villages, fish was salted in a wooden box with holes, which was placed in a spacious container.

During the salting process, a liquid is formed that will have to be drained, and the salting time depends on the size of the ram. Fish weighing up to 100 g are salted for 1-2 days, medium-sized fish weighing 600-800 g are enough for 3-4 days, and large fish will need from 5 to 14 days until completely salted. As soon as the ram ceases to secrete juice, it is ready, but first it should be washed well and soaked in cold water for 2 hours, then held in vinegar water for an hour - take about 50 ml of vinegar in a bucket of water. This is done to prevent the reproduction of pathogenic microorganisms, due to which the ram deteriorates very quickly.

How to dry a ram correctly

Make a double thread and string fish on it at a distance of at least 7 cm from each other, passing it through the eyes so that valuable fat and brine do not flow out through the mouth, but remain inside. Some fishermen dry the ram on hooks, and lay the small fish on a wooden surface and turn it over as it dries. Such a ram turns out to be especially tasty, tender and rich. Fish "garlands" should be hung in a well-ventilated place, but in the shade - in the attic or on the balcony, taking care of the absence of insects. By the way, soaking in vinegar water is a reliable prevention against flies, because the smell of vinegar repels them. If the flies sit on the fish, it is better to throw it away immediately, as they can lay eggs on it. For more reliable protection against insects, it is better to put together a special box for drying fish and cover it with a fine mesh.

Many people dry fish in Isidri dryers - in this case, you need to slightly open the gills (if they are not removed), cut the abdomen and strengthen it in the open form with toothpicks.

After 3 days, it can be considered dried. If you want dried ram, wait 2 weeks. Properly dried ram is neither soft nor hard, it has pleasant taste and smell, it is distinguished by a reddish-amber hue without yellow spots, and slightly glows in the light. Wet-salted fish becomes juicier after drying, and salting without water gives drier fish.

How to make a ram delicious: gourmet secrets

• For salting, use coarse salt, which has the ability to draw moisture from the fish. The less liquid in the fish, the faster it will dry out later and turn out to be tastier. In addition, fine salt forms a crust on the surface of the carcass and prevents the fish from salting.
• Adding a small amount of sugar to the brine makes the fish very tender, piquant and tasty.
• What weight should be oppression during salting? Usually put a weight of 3-20 kg, depending on the size of the fish and personal preferences. If you salt fish in the summer, cover it with a cloth or gauze so that insects do not get inside.
• If you want the fish to dry well, cut it slightly after salting. This applies mainly to large fish, because small fish dry out much faster.
• Many housewives during dry salting drain the brine from the pan or bucket by hand, which is not very convenient. Perfect option- drill holes in the bottom of the dishes, and then the liquid will drain on its own. Then this dish can always be used for salting fish.
• If you dry the ram, moisten it with water and wrap it in parchment for 2 days, periodically moistening the fish. Too dry fish can be ground to the consistency of flour and sprinkled with salads, soups and main dishes.

We store the ram correctly

Dried ram is stored for up to 4 months if it is cooked according to all the rules. You can lay it in layers in sterilized jars, roll up the lid and put it in the cellar - this way it will remain fresh for up to 10 months. Often, the fish is kept in a basket, a bag, wrapped in parchment paper, and a dried ram feels good only in a cool place in a plastic bag or foil, and it has a shorter shelf life. In the refrigerator, the ram is stored in the freshness zone - for this, the fish is lubricated olive oil and put into glass jars. You should not keep salted fish in the air for a long time, because the fish oil oxidizes, and the ram acquires a not very pleasant taste. At low humidity, the fish becomes moldy, at high humidity it dries out, therefore ideal conditions storage - humidity 80% and temperature 3-8 °C. In kraft paper, on one side covered with polyethylene, the ram is stored for 8-10 months.

Taranka - quite dietary and very useful product containing protein, valuable fish oil, iodine, chromium and many others useful substances. Dried fish protein provides a complete metabolism, and omega-3 fatty acid protect against cancer, stroke and heart attack. From a ram they turn out unusually delicious soups and snacks. Given that the calorie content of the ram is only 88 calories, you can afford to eat it at least every day without fear for your figure!

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?