How to properly dry the ram at home, so as not to spoil the taste of fish.  simple recipe

How to properly dry the ram at home, so as not to spoil the taste of fish. simple recipe

Today we will tell you how to dry the ram so that it is not overgrown or fresh. Use our recipe և You will always have a wonderful homemade snack to gather with friends in the fresh air or in the bathroom.

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Ingredients for making rams.

  • Fresh fish – 1 kg.
  • Coarse salt – 300 – 400 g.
  • Table vinegar (for 3 liters of water) – 25 ml.

Container:
Making ram will require minimal ingredients / Photo eating:

Inventory:

  • Cutting board.
  • Knife.
  • 2 balls.
  • Enameled dish.
  • Cover.
  • Loads (brick or weight).
  • Refrigerator.
  • Rope or thin steel wire.
  • Veil or mosquito net.

Container:
Do not buy what you can make yourself / Photo Eating:

Cooking method.

  1. Wash the fish well with cold water.
  2. With a sharp knife we ​​open the abdomen from the head to the anus. We remove the inside, as they will give bitterness, which will have a bad effect on the taste of dried fish.
  3. We do not clean the scales.
  4. Rinse well again with cold water.
  5. Take it in an enameled bowl or pan, add a little salt on it.
  6. We put the first layer of fish.
  7. The next layer is perpendicular to the first.
  8. Do not forget the salt in each layer. Too much salt – the fish will be as hard as a brick, too little salt – the fish will be fresh.
  9. When the whole fish is set, add two or three tablespoons of vinegar
  10. Cover the fish with a lid.
  11. Put in the refrigerator for 2-3 days.
  12. When the fish is soaked, rinse with cold water. If you overdo it with salt, you can leave the fish to soak for 2-3 hours. The main sign that excess salt has been washed away is the floating tails.
  13. Hang the fish to dry in a well-ventilated area. Spread the belly of a large fish with a match.
  14. How to hang a fish from the tail or head. If you hang the fish from the tail, all the moisture will pass through the mouth, և the fish will dry evenly. And if you hang the fish to dry from the eyes, the fish meat will absorb all the fat and will acquire a unique aroma. You choose.
  15. Cover the fish with a cloth.
  16. Two weeks later – the dried fish is ready.

Container:
Delicious ram is ready for gatherings with friends. Photo:

Bon Appetit!

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