If you decide to indulge in a taranka of your own cooking, use only fresh river or sea fish, from which the catch has passed no more than a day, otherwise dried fish would be of poor quality.
Prepare the fish for drying
Before drying the fish on the balcony, be sure to prepare it. All this is done in several stages:
During processing, carcasses must be sorted by size, as each weight requires its own salting time. Then thoroughly gutted. You can salt the fish without cutting when there is caviar inside, and you want to keep it. In these cases, pour into the fish belly through the mouth using a syringe strong saline solution. On large carcasses, make incisions along the back to dry out better.
During salting, you need to remove excess moisture from the fish. This requires it to sprinkle well with salt not only on top, but also inside (about 1.5 kilograms of salt per 10 kilograms of fish). It is better to lay with a wool, so that the masonry is even. On top, put the rot at the rate of 150 grams per 1 kilogram of raw materials and take to a cool place for 3-5 days. You can take bricks, a can or a bucket of water for oppression.
At this stage we remove excess salt from the fish and drink it with liquid. We pull the carcasses out of the brine and let us lay a little for uniform distribution of salt throughout the surface. Wash well under the jet, then pour cold clean water and leave for a while, periodically changing the liquid.
Tip: how many days we keep in salt, so many hours and soak.
The process of drying fish
Salted and washed fish strung on fishing line, thin rope, twine. You can use regular stationery paper clips by hooking them behind a fish lip. Instances of different sizes hang separately, because the drying time will be different. In large variants for uniform drying, we must insert a toothpick into the abdomen. Fish don’t have to come into contact.
We put the structure in the place of the balcony where it is dry and there is ventilation. Ideal temperature for drying from +18 to 20 degrees. The whole process will take 5 days to several weeks.
Ways to protect against external factors
Do not expose fish to direct sunlight, heat will “boil” and deprive fat. The coda balcony is closed, then everything is fine. If open, then you will have to work on creating protection against pesky flies and insects. There are several ways:
- create protection from gauze or old tulle;
- dip carcasses in a weak vinegar solution, grease with vegetable oil or splash with lemon juice.
Also, there should be no objects with a pronounced smell on the balcony, as fish soak it up.