Dried bream

1. Cool the fish well. You can put it in the freezer for a couple of hours.
2. Fill the bream gills with salt. Start with a large fish, leaving a smaller one for later.
3. Pour salt on the bottom of a large container, lay out a layer of fish, press down.
4. Sprinkle the fish with salt. You don't need a lot of salt.
5. Spread the fish layer by layer, pressing down and sprinkling with salt.
6. Put the prepared fish under pressure, put it in the refrigerator for a week.
7. Every day you need to take the fish out of the refrigerator and put a good pressure on top.
8. Time has passed - take out the fish, rinse it well from salt, pour clean cold water for 20-24 hours.
9. Hang the fish to dry in a ventilated place. You can speed up the process, for example, by using a fan. Dry the fish for at least 12 hours (small in size), the large one needs to be dried for at least 2 days. A lot also depends on your preferences: if you do not like too dry fish, you need to reduce the time.


Bon appetit!