Dried perch

Category: Fish dishes
Dried perch

Ingredients

Fish Angarsk perch how much do you have in stock
Salt to your taste

Cooking method

  • We take freshly caught fish, I have Angarsk perch. This is not the name of the fish, this is the name of our Siberian river - Angara, from where it was caught.
  • We clean the fish, wash it. We put it in a saucepan, without fanaticism, but also without greed, sprinkle each layer of fish with salt. For each layer, a small handful is enough within 10 grams.
  • We cover with a suitable plate (lid) and put the load, I have a smaller pot of water as the load. We leave the fish in the refrigerator for 3-5 days (I stood it longer, somehow there was no time for the fish). When my hands reached the fish, I pulled it out, washed it under running water and returned it to a clean pan, filling it with ordinary water for 3-4 hours. When the fish was soaked, pulled out and left in a bowl-colander to glass the water.
  • Then everything is simple, we cut the fish inside along the ridge - the thickest place and it should sink well. We unfold the carcass and put it on Travola trays. Turn on and forget.
  • After the expiration of time, we take out a beautiful, tasty, real dried fish, let it cool down and ... Bon appetit!

The dish is designed for

How much you want, or how much to eat.

Time for preparing:

Salting 3 days, soaking 3 hours, drying 7 hours.

Cooking program:

Salting in a saucepan, soaking in it. Withering process in Travola KYS-333D dryer

Note

The drying temperature is 35 degrees, the time was set at 7 hours, but after 5 hours the fish should be eaten because it is different in size and, it is clear that the smaller one cured faster. Everyone's favorite degree of withering is different, so wither the way you like it, drier, softer and enjoy!




Perch is a freshwater fish. Length up to 50 cm, weight up to 1.5 kg. The body is relatively high (in large individuals it is humpbacked), laterally compressed, covered with small scales; there are 2 dorsal fins; the head is big. The color of the fish is greenish-yellow, on the sides there are 5-9 transverse dark stripes, which make the perch colorful; the eyes are orange.

Perch lives in rivers and lakes of Eurasia (it is absent in Italy, on the Iberian Peninsula, in the northern part of Scandinavia, in Lake Balkhash and east of the Kolyma). Has a local commercial value. The meat is white, tender, juicy, aromatic, of pleasant taste, rich in extractives, but has many small sharp bones; contains 18.5% protein, 0.9% fat.

Perch goes on sale fresh, frozen and canned. Small perches are used more often for cooking fish soup; the broth obtained by cooking fish is suitable for preparing fish aspic and jellies. Large perches are fried or simmered (boiled in a little water or broth in a sealed container) with the addition of aromatic vegetables; you can also add fresh porcini mushrooms, champignons, cucumber pickle or grape white wine. Medium-sized perches are dried.

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Dried perch

ANGELINA BLACKmore
Ilmir, this is cool !!!!!!!!!!!!!!!!!!!!!!
I believe that any fish can be wilted (we don't have "Angarsk" fish, maybe only "Volga")
Ilmirushka
Quote: ANGELINA BLACKmore
I believe that any fish can be withered
ANGELINA BLACKmore, Natasha, OF COURSE! Dry everything that gets into the dryer. And from the Volga will be cool too!
ANGELINA BLACKmore
Well, that's okay. As soon as I get a fish, I'll do it right away.
Thank you, Ilmirochka!
Florichka
I love fish, salt and dry myself, although not my own, but fresh from the market. Usually I wither in the apartment of day 4. I have to do it in the dryer too.
Sapphire
Ilmirushkahow to live, not Travola, not Angarsk perch, no. I looked at the picture and went to bed.
Ilmirushka
Florichka, Irina, while Travola was not in my "pot park", my husband was doing this on the balcony, so how much fuss ... to protect from some flies - the problem is, what kind of nets did not take ... everything is useless, so we rush with with this fish ... and Gravolochka is smart!

Sapphire, Irina, Buy a grasswalk (!) Be sure! She not only knows how to fish, she makes such goodies!
ANGELINA BLACKmore
Quote: Ilmirushka
Buy grass
And I don't have Travola ... I have Breeze ... Do I have a Mona?
Ilmirushka
Quote: ANGELINA BLACKmore
I have a Breeze ..
ANGELINA BLACKmore, Natasha, but even in two breezes ..., it will be skusnaaa!
ANGELINA BLACKmore
I considered the dryer as an unnecessary technique ... Until I saw the recipe for dried chicken breast. And my suffering began that I did not have a dryer. They didn’t give me money for Isidri, but they allowed me to buy Veterok. I am very satisfied. Therefore, I carefully study the recipes for the dryer. And as for the fish recipe, I took it into action with pleasure. My husband was hanging around in the attic. Overdried, oversalted ... I'm not NRA. And so you made me happy !!! Now I am thinking how to drive to the city, buy river fish.
Ilmirushka
Quote: ANGELINA BLACKmore
Now I am thinking how to drive to the city, buy river fish.
ANGELINA BLACKmore, Natasha, to get done, be sure to share. If you salt the fish well, then don't repeat my original mistake. I just cooked the first pink salmon at 60 degrees, although it has the right to be in this form. But I already did this one, as expected, I did not set the temperature above 35 degrees. Good luck!
ANGELINA BLACKmore
Quote: Ilmirushka
did not set the temperature above 35 degrees
Ilmir, I will. Thanks for the caveat.
Ilmirushka
Oh, just now I saw such an interesting addition to the recipe from the category of "informative about perch". Who should I thank? Moderator?
Tanya-Admin, thanks!
Tanyushechka
Ilmirushka, good evening. Tell me, and put the fish on the pallet with the meat down?
Ilmirushka
Tanyushechka, no, there was a fish both in the photo and in the dryer.
Tanyushechka
Ilmirushka, Thank you so much. Hope I can do it, let's put the dryer on
Ilmirushka
Quote: Tanyushechka

Ilmirushka, Thank you so much. Hope I can do it, let's put the dryer on
it will work out! Good luck!
Tanyushechka
Ilmirushka, unsubscribe tomorrow
Miela
Ilmirushka, I understand correctly that it is impossible to exceed 35 degrees? I have no temperature control. Eh.
Ilmirushka
Myrrh, yes you can, only the fish will not be really dried, it will be as if hot smoked (boiled), but this is also delicious.
Igrig
Ilmira,
I have a purely selfish question! Can?
- Remove the skin?
- "Tear off the bosses" (C)?
- Cut off the tail?
And then in the photo, almost fillet beckons to exploits!
And the last question.
Can Gravola make beer if she's so skilled?
Ilmirushka
Igor, I answer all selfish questions: cut! (not waiting for peretonite) and heads and tails!
Don't touch the skin!
Travola can use Usse!
Only now ... I haven't tried making beer yet
Igrig
Quote: Ilmirushka
Don't touch the skin!
Well, Duc, in the photo the fish is presented in a purely nudist form - so I started thinking!
Ilmirushka
Quote: Igrig

Well, Duc, in the photo the fish is presented in a purely nudist form - so I started thinking!
Well Duc .. I presented it in all its glory to people ... I presented it
Igrig
Quote: Ilmirushka
well .. well, I presented it in all its glory to people ...
A very correct approach! I really respect women for that!

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