Dried smelt

Easy to prepare, royal in taste! Dried smelt according to this recipe turns out to be extremely tasty. In addition, any beginner can cook it! You will only need: fish, salt and fresh air!

Ropotushka

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 81 % 13 g

Fats 19 % 3 g

Carbohydrates 0 % 0 g

76 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 4 d

Step 1:
How to make dried smelt? Prepare the fish and salt. Take large or medium salt. Smelt will fit any size. If the fish is frozen, pre-defrost it. Remove the packaging and put the fish in the refrigerator 6 hours before cooking. After improper defrosting, the taste of the fish may deteriorate.
Step 2:
Rinse the smelt thoroughly under running water, put it in a colander so that the excess liquid runs off.
Step 3:
To pickle the fish, take a saucepan or bowl. Pour a little salt on the bottom. Then lay out the smelt in layers, sprinkling each layer with salt. Cover with a lid or cling film so that the fish does not chafe and is well salted. Leave to saline for 1 hour. During this time, 2 times you need to mix the fish with your hands so that the salt is evenly distributed over all the fish.
Step 4:
Rinse the fish well under running water to wash off excess salt. Leave the smelt in a colander for 15-20 minutes to drain the water.
Step 5:
String the fish on a wire or thread, hang it in a well-ventilated room, or outside, but in the shade. You can not dry fish in direct sunlight!
Step 6:
Cover the smelt with gauze if there is insect access in the room. Leave the fish to dry for 2-3 days if it is small, or for 4-5 days if it is larger.

Smelt is a medium-fat fish, it is perfect for drying.

The specific time it will take you to dry depends on how dry the fish you like, the weather conditions and the size of the fish. According to this, check the degree of readiness of dried fish by touching it in the area of the back. It should be medium - neither too soft nor absolutely hard.

Smelt can be stored in a cool place, wrapped in paper. You can not put the fish in a bag for storage, as it will quickly deteriorate from lack of air.

Since I like fish not too salty, for me a glass of salt per 1 kg of small smelt is too much. Keep this in mind when you cook smelt according to this recipe.

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.