How to salt a vobla: small tricks and tips

In today's world it is difficult to meet our compatriot who would not like to drink a glass of foam drink in his spare time, eating a salted roach. This fish has already become some kind of national treasure. In how to salt a vobla, we will understand this article. Simple and accessible manipulations will help to get an unsurpassed result.

How to salt a vobla?

Believe me, it is not necessary to be a cook to cook delicious fish. And you do not need to shift this business to your wife (daughter, mother, grandmother). Caught? So please, bring the matter to the end! Most then it will be more pleasant to try the fruits of his labor. And we will help you to make your advice so that the fish turned out as a result simply magnificent! Most people prefer a wobble in a dried form. She is fried and tasty, and boiled. But still more of its amount goes to the ambassador. A dried fish can be stored for a good amount of time. And the taste of her, you know very well, what a wonderful.

How to salt a vobla at home? It's simple! Ways mass. We will determine the main points. And there every fisherman for himself decides what is closer to him.

Preparatory stage

Wash the fish thoroughly. If the vobla is very large (which is rare today), it is better to gut it. Cock the shoe back. Basically, the salt is a small-sized vobla. So just clean it thoroughly. Prepare the packaging for salting. Do not use metal pans. Take an enamel bucket or some deep plastic container. Find the lid, which will be smaller in diameter than the pan itself. Prepare a load, which you then put on the lid. As a cargo, anything can come up. Take a couple of bricks. Alternatively, pour the water into a three-liter can and place it on the lid. Pay attention that the object in the brine does not dissolve. And then the fish can be spoiled.

How to salt a vobla to taste the taste?

A very important component is salt. It would seem, what's the difference, what salt? I bought the first one in the store, and everything .... No. Do not use iodized. Unsuitable and salt with fine grinding, which looks like sugar powder. Buy the usual coarse salt. You will certainly find it in any supermarket.

Fish Selection

How to salt a vobla at home in spring, summer and autumn? The process is the same. It is desirable that it was fresh, just caught. If it's a frozen roach, it's okay. The main thing is to have time to thaw. Very good, if you solute a fish of the same size. So it simultaneously salts well, and on the rope, then in the drying process it will look great!

The process of salting

Rinse the container thoroughly, wipe the pan or bucket with a dry cloth. We fall asleep on the bottom of salt. Do not feel sorry for her, the bottom should hide. Lay out a row of fish. If the roach is of different size, then we place the largest specimens on the bottom. It is desirable that the fish is as tightly pressed against each other. Remember the expression: "How are the herrings in the barrel?". Here, and you should be the same.

Each row of fish is peppered with salt. Top is put on the lid. On the lid - load. Put a pot of fish in a cool place. There, where flies and other insects do not reach.

Someone salt fish for two days, someone all four. If the fish is small in size, 2-3 days is enough. Be sure to wash the vobla from unnecessary salt and mucus. Some fishermen assure: if the vobla day was salted, then it is necessary to wash it for one hour. If two days - two hours. And so on. But we think, half an hour - an hour to hold it in the cold water is enough.

Do not hang a voble in the sun. A cool, well ventilated room is perfect. String fish better through the eyes or through the tail. But through the tail still do not advise: a lot of unnecessary remains in my head vobla. When you hang a fish, stringing it through your eyes, the remaining liquid simply drains from the tail. If you hung fish on a balcony or in the basement, cover it with gauze. So, even if flies are put on the spike, there will be no sparks and close. If the vobla is large, which, as we have already noted, is very rare in the modern world, insert a match between the ribs (if the fish is gutted). In principle, a few days, and the vobla is ready. "How to properly salt a vobla?" - this question, perhaps, there is no answer. But see for yourself who loves what fish. Some prefer dry, as in the well-known cartoon about the wolf and the hare. Someone eats slightly sun-dried. Some people even hang out the vobla purely symbolically: for half a day, and then eat it like herring. So here everything depends on your desires. But there is no doubt that the fish should be very delicious.

Necessary ingredients for salting

Whatever it was, there is no single recipe for how to salt a vobla. Someone adds sugar and pepper to the salt. Some fishermen believe that the vobla should be soluble for at least a week. Say, only then all the parasites that fall into the fish, become harmless. We have offered you a standard classic recipe, with which you definitely will not make a mistake. To sum up:

• a fish;
• salt;
• Pan or bucket (not metal);
• cargo;
• Cool room.

Complicated? Probably, even a small child will cope with the work. So it's time to get down to business! And you do not need someone's help. How to properly salt a vobla, you can determine yourself. All at you necessarily will turn out. Try to cook fish as soon as it is caught. Fresh product with no frozen can not be compared. Adhere to standard technologies, and all of you will necessarily turn out well. Bon Appetit!