Low-salt dried bream

Fish must be cooled before salting. For example, in the refrigerator. If the fish was freshly caught, it will be at room temperature by the time you get it home. Fish should always be cold.

The first step in salting bream is to stuff its gills with salt.

Since the head of the fish is a problem place in salting and it all starts with it, you should not spare the salt for this procedure.

Into the container you have chosen for salting the bream, pour a small amount of salt to cover the bottom, and start placing the bream, having previously stuffed its gills with salt.

In the case of salting, when layers are formed between the fish - they must be salted.

We take a board or in any other way we tamp our fish. Next, we put a load on the surface of the board, which will press down our fish.

After the bream has been rammed in, we put the weight on top of the planks. The photo shows 2 loads of 6 kg each. (In order for the fish to release juice faster, you can not put a load in the first 2 days).

We put the fish in the refrigerator and every day we take out the fish and repeat the tamping process. But this time you need to press hard to squeeze the air out of the fish. We salt the fish every day, that is, for 7 days.

We wash the fish from salt, and then let it soak in cold water for about 20 hours. For example, it can be a bath if there are a lot of fish.

Next, we begin the process of drying the fish under a fan. Small fish are usually hung by the head, and large fish such as bream are hung by the tail.