Dried vomer

The most favorable time for drying fish is spring or earlier summer, as well as late autumn. During extreme heat, fish oil quickly becomes rancid. And the fatter the dried fish, the tastier it is. Also a very important point regarding the safety of fish from flies and other insects. To do this, use gauze folded in several layers. It serves as protection from flies and all kinds of midges. Usually, the fish hung out to dry is covered with gauze. And then, only in the first week, and the following days, it does not need this kind of protection - flies no longer lay larvae on dried fish.

1. The thieves first need to be gutted. To do this, cut the fish along the ridge (not the abdomen!), very carefully delve inside until the fish can be opened. When the fish is fully opened, we clean out all the insides. If the fish is not large, it can not be gutted.

2. We also remove the gills. If the vomers weigh about 150 grams, they can not be gutted, but the gills still need to be removed. Wash the fish, dry it with napkins. We roll the carcasses in salt. We put the fish in a suitable clean container. Once again sprinkle with salt.

3. Cover the thieves with a lid, set the oppression. We send the container with fish to the refrigerator. You can take it to the cellar. We leave it for 10 days.

4. After the specified time, we use paper towels to erase excess salt from the fish. Then we string the fish through the eyes on the twine and hang it to dry. You can hang it outdoors in the shade or in a well-ventilated room.

5. The duration of drying depends on the weight of the fish. The greater the weight, the longer the process lasts. On average, the vomer is sluggish for about two weeks.

Then you can eat the fish. Have a nice tasting!