Dried Vomer

1. Fish, as usual, should be thoroughly washed. The unusual thing about it is that the vomer does not have scales, so it is not necessary to clean it.

2. We will definitely gut large womers. To do this, carefully cut their abdomen and clean out the insides. A small fish weighing 150-200 grams can be left intact.

3. We wipe the prepared fish with napkins. At the bottom of the container in which the vomers will be salted, we pour a thin layer of salt. We put the fish in a container, sprinkle each layer with salt.

4. Cover the fish with a lid smaller in diameter than the container in which it is located. You can also cover it with a flat plate or a wooden round plate.

5. We install the load on top of the lid. The cargo needs to be picked up in accordance with the weight. For the specified amount of fish, you should take a one and a half kilogram load.

6. We leave the fish in a cool room for three days. During this time, the salt will thoroughly pull out excess moisture from the fish. After that, in my yard, we put it in a bowl. Fill with cold water.

7. We leave the fish to soak for three hours. The time depends on how much the fish stood in salt. If it stood for a day - soak for one hour, respectively, three days - three hours.

8. The soaked fish is hung in a well-ventilated room. It could be a balcony. It can also be hung directly on the street, only in the shade. The fish should be dried in a place where it will not be exposed to direct sunlight.

The fish is dried for about 10 days. A lot depends on the air temperature. If it's summer outside, then of course the fish will dry out faster.

Well, you can enjoy the result of your labors.

Bon appetit!