Ram is a fish from the carp family, which is very popular in southern Russia and Ukraine. Even in the days of old Russia, dried and dried ram was a tasty and affordable snack for beer. Now, it is customary to call all small fish (roach, roach), which lends itself to drying, as a ram. The article will discuss how to dry a ram at home.
First you need to understand what kind of fish you want to dry. It can be carp, roach, roach, bream, bream, ruff, gudgeon, small pike or sabrefish. As you can see, the choice is very large!
Important! For drying, it is better to use live fish. You can buy it or catch it yourself. Drying thawed at home is not recommended!
Having decided on the choice of the type, it must be cleaned of entrails (milk, intestines, etc.) and rinsed well under running water. It is not necessary to remove scales, cut off heads and tails. Further, it is salted. There are two main methods of pickling before drying:
Salting is a mandatory procedure before drying, otherwise the fish will spoil and rot. To prevent the formation of maggots, carcasses can be additionally treated with a 3% vinegar solution or dipped in unrefined sunflower oil. There are no restrictions on the size and variety. The salting procedure follows the standard scheme. After all the manipulations, the product is completely ready for drying, all that remains is to choose the optimal method.
There are two main methods of drying ram: natural (outdoors) and artificial (smokehouse, oven and other installations). Many argue about how to properly dry a ram, but there is no one-believing answer. Each of the methods has both advantages and disadvantages. It all depends on the preferences of the consumer.
The essence of the method is to quickly remove moisture from the product. Residual moisture in salted form should not exceed 20%. This effect is achieved when changing temperature conditions (hot and semi-hot). The process of drying a ram in the oven is as follows:
To allow moisture to evaporate faster, leave the oven door ajar 5 centimeters. After the fish has cooled down, it is laid out on paper (newspaper) and dried in natural conditions, for about two days. It is important that all of it is the same size, because this way it will dry evenly. This is one of the fastest but most energy consuming drying methods.
Natural drying is the easiest and safest method. Prepare a long felt thread. Rub the fish with salt additionally, having worked well the scales, gills and fins, and then put some salt in the abdomen. Thread a needle with a large eye and thread it, punching holes in the head. The finished garland from it is hung in a dry, well-lit and ventilated room. The distance between the units must be at least 7 centimeters. In just 4 days, you will receive dried fish, but if you like dried fish, you will have to wait at least 3 weeks.
Most professionals prefer to dry the ram in special electric dryers. This is what the procedure looks like:
The dried ram should cool and, if necessary, dry out in natural conditions. With the help of such a blank, the ram loses about 85% of its moisture, retaining its freshness and taste for up to six months.
Drying areas should be free of insects. If you notice that a fly is sitting on the fish, it must be thrown away. A fly could lay its eggs in it.
A well-dried ram is recommended to be stored in glass (sterilized) jars, tightly closing them with a lid. For longer storage, special vacuum lids are used. A naturally dried ram can be stored open or in a cardboard box. Often, carcasses are rewound with newspapers, parchment or kraft paper; the storage temperature should not exceed + 8 °. Properly prepared and packaged fish retains freshness and does not spoil, even up to 10 months.
You will also be interested in an article about how to make crispy chips for fish with your own hands from
Dried fish is obtained by drying pre-salted raw materials. This is a familiar, ready-to-eat product. Many people call dried fish dried. Therefore, asking the question: how to properly dry fish? - people usually mean - how it should be dried.
Dried is obtained both from unsalted raw materials (freshly dried) and from salted fish. Dried fish is considered a semi-finished product that requires further culinary processing. They usually dry it in the northern regions, storing it in reserve for use in winter. Dried carcasses can be stored for a long time without losing their nutritional quality.
Compared to an oven, a microwave dries up almost instantly. To do this, you need a flat plate:
In the microwave, you cannot dry peanuts in their shells, but the husks can be left. Also, do not process more than 200 grams of beans at a time.
In this article, we will talk about how to properly dry fish at home.
If you are a lover of fishing, but your catch no longer fits in the freezer, and your wife threatens to be kicked out of the house for “another batch of this slippery filth,” then it's time to think about other ways to store your fishing trophies.
Drying is one such method. It's not difficult, if you get used to it, but dried fish, but with beer ... h-mm ... Delicious, in a word.
So, how to properly dry fish at home? First, you need to figure out the size of the fish. These should not be too large or, on the contrary, too small species. That is, a ten kilogram giant pike or a tiny roach with a little finger will not work. Try to choose medium-sized individuals, not too fatty, since then we will have to salt our fish. And the thicker and fatter the fish meat, the more salt will have to be consumed, which is fraught with excessiveness and loss of the main taste.
But let's not talk about sad things. So, we have chosen a sufficient amount of fish for salting. It can be pilaf, roach, carp, ram, ruff and so on. We remember the main condition - the weight of the fish should not exceed one kilogram.
After careful selection, the fish are gutted and cleaned. In this case, in no case should the scales be peeled off, as this will lead to excessively rapid drying and ruin all the results of your work. Large fish are cut from the back, in the fleshy part of it - this improves the drying process. Small fish, on the other hand, are usually peeled from the abdomen, which prevents drying out too much and preserves the flavor. At the same time, try to carefully remove all the insides - intestines and mucus, otherwise it will later give the fish a bitter taste.
Next, we need a lot of coarse salt to draw out excess liquid from the fish. To do this, we need a dark, cool room (or at least a balcony in cool weather), a large tub or saucepan, and something that can serve as a press - for example, a heavy weight, a couple of dumbbells, or a medium-sized boulder. The salting method is quite simple and uncomplicated: pour a thin layer of salt into the tub, put a layer of fish on top, then again a thin layer of salt, then again a layer of fish ... and so on. The most important thing here is to strictly dose the amount of salt for each layer: it should evenly and tightly cover the layer of fish, but not lie in a heap. Overdo it - and your fish will turn out to be terribly salty, so you can't take it in your mouth. Put in less salt than you need, and the fish may rot or just be badly salted. So to trust your instinct and pour "by eye" should still be with caution.
Do not be alarmed when a strange-looking liquid appears a few hours after placing the fish in the pan. This is a kind of fish brine. You should not drain it, it will help the fish to be salted better and will not allow it to dry out too much during further drying.
For experts in the field of salting fish, you can offer another option using, in addition to one salt, also various spices - bay leaf, pepper, a little sugar, peppercorns, and so on. Here it all depends on your own imagination, taste and art of the saline. For beginners, nevertheless, it is recommended, for a start, to try the simplest option - with ordinary coarse salt.
The number of days for salting is also selected "by eye". It depends, again, on your taste preferences, as well as on the microclimate of the place where the salting takes place. But, in general, you can determine the degree of readiness of the fish by its appearance - it should be dense, dark gray on the side of the back, rather hard (but not stone-hard!).
If, at the same time, excess salt is visible on the fish, this means that you still overdid it and oversalted it. However, do not despair - the further procedure will most likely help fix everything.
After the fish has lain under pressure for a couple of days and thoroughly salted, the time comes for the next stage - washing and cleaning, as well as drying itself. Prepare plenty of water and a 3% vinegar solution or sunflower oil (preferably unrefined).
Before hanging the fish to dry, it should be thoroughly washed from the remnants of salt and mucus. Next, the fish is soaked. In essence, this process is the reverse of salting. Soaking usually takes the same number of days as brining. This allows you to remove excess salt from the fish and saturate it with liquid so that later it does not lose its taste, turning into a kind of salty pieces of cardboard.
Readiness at this stage is also easy to check - this can be seen from the fact that the fish has emerged from the bottom. After that, it is necessary to thoroughly wipe each carcass with gauze or a clean kitchen towel and hang it out for final drying.
If the drying place is in the open air, then it is worth protecting the fish from flies. So that the larvae do not start in the fish meat, treat it with the vinegar or oil stored in it. At the same time, you do not need to grease or moisten the fish too thickly with these liquids, it is enough just to quickly dip it into the solution one time at a time.
To heighten the effect, cover the hanging fish with gauze with holes or make a kind of gauze awning around the drying area. A mosquito net works well, especially if your entire balcony is occupied by drying fish.
Air drying the fish will take you about seven to eight days (depending on the size of the carcasses and their original fat content). The finished fish has a light gray hue, tastes moderately dry and moderately salty, has a pleasant slightly dried aroma.
Some enthusiasts prefer not to wait that long, but rather to dry in a quick way - over the stove. In this case, the fish dries much faster - in just a few days.
Some lovers of bitterness in fish (or just lazy people who do not want to mess with trifles for a long time) prefer not to rip the belly of the fish, but to dry it along with the entrails. This gives the fish more meatiness, but at the same time adds a peculiar bitter taste.
There is also a lot of controversy on fishing forums and sites about the method of hanging fish directly during drying. Beer lovers say that fish is best dried by hanging over the eye to preserve its special taste and aroma. At the same time, however, the fish retains excess fat, which may not be to everyone's taste. Another option is to dry the fish by tying it by the tail: in this case, drying will take place more evenly and the fish will become less oily and will be stored longer.
Which of the above methods of salting fish to choose is up to you. We wish you good luck and bon appetit!
There are several simple ways to dry fly agarics. They may be different or similar, but they all have a general rule to remember. At a drying temperature above 50 ° C, the benefits of the mushroom will be partially lost.
Drying time: 3-6 days
This method is not particularly welcomed by experienced procurers, since the collected fly agarics at a drying temperature below 39-40 ° C can deteriorate faster than dry out. However, our ancestors dried mushrooms in this way, so you can still try.
It is often asked how much fly agaric should be dried naturally. It depends on many factors: humidity of the product and ambient air, temperature, precipitation, wind and others. Therefore, you need to check when the product is ready. The mushrooms should be very light, evenly dried over the entire plane, without damp places. They crumble easily even with the slightest pressure.
Drying time: 8-12 hours.
This is the most suitable way to dry fly agarics with a minimum of waste. Regardless of whether it is an ordinary fruit and vegetable dryer or a professional dehydrator, the product is of high quality.
In conventional devices, things are hampered by the small size of the grates, which allows you to dry a small batch of mushrooms at a time. At the same time, the entire harvested crop will gradually deteriorate. Therefore, if there are a lot of mushrooms, then you can hang them on a string, gradually drying them in batches in a dryer.
Drying time: 3-6 hours.
Drying fly agarics in the oven is not the best option, in which it is easy to spoil the raw materials, but in case of emergency it can be used.
It should be borne in mind that drying fly agarics in the oven is an extreme method. So that the mushrooms do not deteriorate and dry out well, the temperature, albeit for a short period, rises above 50 ° C. Therefore, some of the nutrients evaporate.
Despite the abundance of all kinds of seafood snacks on the shelves of supermarkets, dry roach or ram still remains the leader among beer snacks. Fish necklaces have become a common decoration for city balconies and country windows. After all, almost everyone knows how to salt and dry fish. And if you suddenly forgot, then let's figure out together how to dry fish at home.
Labor and salt are indispensable
Traditionally, the "ram" is medium-sized river fish: roach, bream, roach, silver bream, sabrefish and pike. Fish weighing up to a kilogram are suitable for drying, and it is better to dry large fish.
To begin with, the fish is cleaned of entrails, with a ripped belly it will dry faster. The fish and caviar are left in their original form, they are simply salted a little more or a salty solution is poured into the mouth with a syringe.
There are two types of salting:
The second method is ideal for home use.
Rub clean fish with coarse salt. When adding salt to the eye, it is still important not to overdo it, otherwise, when dry, the fish will resemble an inhabitant of the Dead Sea. For example, for 10 carcasses of sabrefish, you need 350 g of salt. Sometimes salt is mixed a little with sugar and even spices. But this is already a matter of taste.
After that, they are laid in rows in an enamel bowl and covered with a smaller lid so that ventilation remains. They put oppression on top and put it in the cold for two or three days (depending on size). At the dacha, it is best to put a pot of fish in the cellar, but in the apartment you will have to be content with a refrigerator.
Back to water and air
Half the battle is done, now it remains to soak it. Usually, salted fish is put in water for the number of hours it has been salted. After that, they wipe it with a towel, let it drain and move it to the balcony.
While the whole world is wondering who was before the chicken or the egg, fishermen can argue for hours about how to hang the fish correctly. For the head or the tail - that is the question. And there is no right answer. Proponents of the tailed theory are against the spread of juices through the pulp and refer to bitterness due to organic liquids. Those who dry the fish by the eye or gills say that this way the internal fat is distributed more evenly, making the fish juicier and tastier.
It is best to use a wire to hang the fish on a rope, but paper clips will work as well. The place should be windy and moderately sunny. Why in moderation? Again, expert anglers have different opinions about direct sunlight. But in any case, the fish must be covered with gauze, otherwise the flies will do their dirty work and spoil the whole catch. You can also grease fish carcasses with a solution of potassium permanganate or sunflower oil. In winter, the fish can be hung over the gas stove.
For a snack - dried
In fact, the processes of drying and felting fish are very similar. But if you decide to dry the fish, then you need to choose a fatter fish and prepare a brine (at the rate of 1 kg of salt per 4 liters of water). Then put in a bowl, pour the un-gutted carcasses with cooled saline solution, and leave in the cold for three days. Fish suspended in the wind dry for three to four weeks at a temperature of + 10-20 C С and dry weather.
Video on how to properly dry fish!