How to make taranka at home: dry pickling recipe

How to dry crucian carp correctly and accurately? Having a husband who is an amateur fisherman, I almost always have crucian carp and other river fish. But how to salt crucian carp for beer so that all friends unanimously say that I am the goddess of the culinary industry - this is a more serious question. Many people think that salting crucian carp is not a particularly intricate science, but they don’t even imagine how deeply and deeply they are mistaken.

Many of us are residents of that era in which we relaxed quite easily and comfortably not on Turkish beaches or Alpine mountains, but in nature, in the country. A hammock, fishing rods and a small tent helped people relax and have a great time. It is we, the inhabitants of that last century, who so miss weekends in nature or gatherings with friends, a glass of beer and a fat roach. A bonfire, songs with a guitar and the absence of modern gadgets - this is the vacation that we only dream of! However, we, mammoths of the old school, are trying to find time for these pleasant, romantic meetings, which feed the soul and body with positive energy for a long time. Accordingly, for gatherings with friends, it is not enough to run into the store and buy a few bottles of beer. You can’t buy a roach like that from a Soviet movie with Batalov in a supermarket anymore. Therefore, I decided to learn the wisdom of how to dry crucian carp correctly and accurately. Having a husband who is an amateur fisherman, I almost always have crucian carp and other river fish. But how to salt crucian carp for beer so that all friends unanimously say that I am the goddess of the culinary industry - this is a more serious question. Many people think that salting crucian carp is not a particularly intricate science, but they don’t even imagine how deeply and deeply they are mistaken. How to dry crucian carp? - asks my friend, - yes, it’s elementary, Watson! - she answers laughing. I took salt, rubbed the fish well, hung it by the tail - and it was done. But the more I listen to her, the more clearly I understand that she is talking complete nonsense. And since my friend thinks the vast majority. So I decided, on the advice of the fisherman’s grandfather, to tell everyone the most interesting secret of how to dry crucian fish correctly and in an organized manner.

Crucian carp - why him?

My choice fell on crucian carp for a reason. They are excellent examples for our theory lessons. This tasty fish belongs to the carp family. It has two main varieties: silver crucian carp and golden carp. This fish can be colossal in size - about 5-6 kg. Of course, such huge fish, as a rule, are raised in private ponds and reservoirs, but even in the wild, their relatives are not far behind. The meat of crucian carp is tender and sweetish in taste. However, this aspect directly depends on the diet of these representatives of the aquatic world and their place of residence.

Preparing for drying

After the fish is salted, you need to know how to dry crucian carp. First of all, you need to remove the fish and wash it to remove excess salt and mucus.

. After this, place the crucian carp in clean cold water for several hours.

Each fisherman has his own recipe for calculating the soaking time. The most acceptable way is to soak for as many hours as the fish has been salted for days. That is, if the crucian carp was salted for 7 days, then it takes 7 hours to soak it.

After this, place in a colander to drain the water. Then pat each carcass dry with a paper towel.

To prevent flies from landing on crucian carp during drying, they need to be treated with vegetable oil

or a weak vinegar solution. At this point, all preparatory work is completed and you can proceed directly to drying.

Drying crucian carp is the best time

The optimally correct and profitable salting of crucian carp at home occurs in winter and spring. It is at this time of year that the fish is the most fatty, which helps to obtain dried crucian carp with aromatic and elastic meat. Another important nuance when salting crucian carp for drying is the choice of salt. When buying salt for the event we have planned, pay attention to coarse salt. Fine salt in this case will be absolutely inappropriate, and preference should be given to coarse sea salt. Firstly, it is very good for health, contains an increased amount of minerals and iodine for the proper functioning of the thyroid gland. And, secondly, coarse salt best removes moisture from the product salted with it, without burning or drying out the meat itself.

How to store?

Dried crucian carp can delight gourmets for a long time if you approach the issue of storage correctly. Within 14 days, the product will remain calm without refrigeration and will not deteriorate. After the expiration date, you need to remove the crucian carp into a cooling device, and it is better to pack the product in paper. It is better to pack in small batches so that one spoiled carcass does not spoil the entire preparation.

If the crucian carp are very dry, then they can be freely stored in a fabric bag in a cool, dark place. The main thing is to monitor the humidity level and avoid dampness.

Preparing crucian carp - step-by-step instructions

So, let's take a closer look at how to salt crucian carp at home. To carry out this process correctly, let’s prepare the product that will be discussed further. As you understand, we will sort the crucian carp. Let's put small fish to one side, medium-sized fish to the other, but put huge fish aside. Why do we postpone? Yes, because we will only dry crucian carp of medium and small sizes. We will set aside large fish for preparing other culinary masterpieces.

Now I will tell you how to properly salt crucian carp of different sizes for effective drying. So, let’s take a small fish and rinse it under running water, thereby freeing it from mucus and river mud. The scales do not need to be cleaned. We rub the crucian carp with salt very carefully and scrupulously. Don't forget to dust the gills and pour more of the precious white powder into your mouth. For convenience, you can put small fish in a deep pan in layers and completely sprinkle with coarse salt. Mix thoroughly and leave to rest.

Preparing medium-sized crucian carp for salting and drying will take a little longer than small specimens. Here it would be advisable for us to get rid of the scales, although it is not necessary. It will be necessary to gut the crucian carp and get rid of the entrails. Another important aspect for obtaining luxurious salted crucian carp is the obligatory cut along the ridge of the fish, starting from the head and ending with the tail. Having freed the crucian carp from the insides, rinse it thoroughly under running water. Next, dry it a little with a kitchen towel. Take the fish and rub it well with salt, stuff the white gold into the belly, gills and mouth of the crucian carp. Place the fish in a remote place so that it absorbs the salt. It should remain in this form for at least 4 days.

Proper preparation of crucian carp

Before the process of salting crucian carp, it must be properly prepared for this procedure. Small or medium ones are best as they won't take much time to clean. It is necessary to get rid of mucus from the fish, thoroughly rub each side with salt. For convenience, you can put the fish in a small basin and cover it with salt.

If you take large fish over 1 kg , then the preparation process will be more difficult. First, you need to get rid of the offal . The belly of the fish is cut and the entrails are removed. Next, we make a cut from the tail to the head. This way the fish will dry out faster. There is no need to clean fish from scales . The scales help protect the meat from exposure to sunlight and preserve fish juice.

Rinse the fish with water, thoroughly rub in the salt and place in a deep container. Let it marinate for five days.

Dry method of salting fish

Now I will tell you how to salt crucian carp for dry drying. To do this, take a wooden box and lay a piece of material, preferably natural, on the bottom. Lay out the fish in layers and sprinkle with salt. We place a wooden board on top of the fish, on which we place a heavy load - a stone or something quite bulky. The fish will thus be under pressure, which will not let air through to the salting. This will prevent bacteria from developing and will also improve the quality of the salted meat. Please note that our wooden structure must be in a cool place.

Preparing fish for drying

After the time allotted for complete salting, we must wash the fish from mucous secretions and excess salt, and then fill it with clean cool water and keep it in it for about two hours.

The next step is pre-drying. To do this, we remove the carcasses from the liquid into a basket or large colander, wait for the remaining moisture to drain and wipe with paper napkins.

Now we need to treat the crucian carp with a weak vinegar solution (3%) or sunflower oil. This measure will protect our snack from fly larvae in the future. And only after this, with a clear conscience, can we proceed directly to drying.

Wet method of salting crucian carp

There is another way to salt crucian carp correctly and effectively. He is quite interesting and extravagant. Here crucian carp are salted using our own brine. That is, the fish itself will release the brine we need to form tasty and aromatic meat. Following this method, we take a deep container of enameled material so that it does not oxidize. Place the fish carcasses there, belly up. Sprinkle them with salt and sugar. Are you surprised? It’s not worth it - sugar gives the meat a more expressive taste, emphasizing its natural aroma and sweetness. In addition, with the help of sugar, the fish will become more tender. Next, press down the fish with pressure, as in the previous recipe. Leave for 7 days so that it is well salted. Only after 2 days will the brine we need begin to separate, so remain patient, gentlemen.

Now you know how to salt crucian carp for drying in several ways. Which method you choose is up to you. As for me, they are all equally effective and efficient. However, see for yourself.

Salting methods

There are several methods for salting crucian carp. Each of them is good in its own way. The choice of method depends on individual preferences.

Dry pickling.

One of the most preferred methods. Captivates with its simplicity.

First you need to choose a deep container. If it is a wooden box, then you need to cover the bottom. The size of the container will depend on the amount of fish.
We lay the fish in layers, from head to tail. We try to press one tightly against the other. Each layer must be covered with salt. The ratios are observed, 1.5 cl of salt per 10 kg of crucian carp .
After laying, you need to place a plane on top and put a load on top. This way we will get rid of excess air.
Place the container with fish in a cool place. Leave it for a week.

Wet salting

This method is more complicated than the first one, since for proper preparation, you need to strictly follow the correct instructions.

To cook fish we need a deep container. It is desirable that the vessel have an enameled surface. A saucepan may also work. Place the fish belly up and press tightly against each other.
Add sugar mixed with salt. It is important to maintain the correct proportions, one tablespoon of sugar per 10 kg of fish.
Cover the carcasses with a lid and leave. It is better if the lid is smaller in diameter than the container.
We also put the structure in a dark place and leave it for a week. After a few days, salt juice forms.

Drying

Before the drying stage, it is necessary to wash the fish from excess salt and sebum. After this, place it in cold water and leave for several hours. Next you need to dry the carcasses. At the end we treat everything with sunflower oil and vinegar solution.

We proceed directly to the drying process. We will need fishing line or another thin thread, and several hooks. Holes are made at the base of the tail and is hung .

In order for drying to be successful, it is important to choose a suitable place for drying. The room should be well ventilated with direct access to the sun . In a good situation, full preparation will be completed in 7-15 days. The readiness of the fish is determined by the back. If it is elastic and smooth, the crucian carp can be removed.

How to salt crucian carp for drying

The process of drying the crucian carp takes about a week. Somewhere a little more, somewhere less. It depends on weather conditions. It is recommended to store the product in a paper bag .

The first thing we will do is remove unnecessary entrails , wash and cut the fish.

The next step is to prepare the salt solution. Proportions 6 tbsp. l. salt per liter of water at room temperature.

Ram of crucian carp

For salting with a ram, it is better to use fresh, recently caught fish . Other ingredients will be salt and vinegar .

The first steps of salting are always the same: gutting, cutting, rubbing in salt. For quality cooking, salt can be placed inside the fish, instead of the entrails.

Salting crucian caviar

If you happen to have a large fish containing caviar, I will tell you how to salt crucian carp caviar in a not at all difficult way. So, to carry out the intended process you will need the following components:

Crucian caviar – 400-500 grams;
Salt – 3 tbsp. spoons;
Water – 2 l;
Bay leaf, black peppercorns, allspice.

Having prepared all the ingredients we need, we get to work. Salting crucian caviar is quite easy, but follow all my instructions. So, take water, pour it into a pan and put it on fire. Pour salt, bay leaf and black and allspice into it. Do not overdo it with salt so that the caviar does not turn out too salty and tasteless. Spices will give the caviar aroma and a pleasant taste and aftertaste.

While the water is boiling, prepare the caviar. It needs to be cleared of the film that envelops the eggs. A colander is perfect for this procedure. Just carefully wipe the eggs in a colander: then the eggs will pass through the holes, and the film will remain on its walls.

Having completed this task, pour the cleaned caviar into boiling water. Stir it constantly. This procedure should be carried out for 2-3 minutes. During this time, the caviar will acquire a pleasant yellowish color. Leave the caviar to cool in the water for 15-20 minutes.

After the required time has passed, we need to filter our product. To do this, take a clean container, place a colander on it and cover it with gauze. It is advisable that the fabric be folded in three or four layers to achieve the desired effect. Also, the fabric must be moistened with water to allow moisture to pass through it better. Next, stir the caviar thoroughly and scrupulously in the water so that it all floats. Pour the contents of the bowl into the prepared colander with a cloth. Then all the water will drain into a container under a colander, and the acre will remain in it. Then carefully lift the gauze to completely free the caviar from water. Next, pour the almost finished caviar into a container for further preservation of this product. Some people add sunflower or olive oil to the caviar. However, if you are a lover of natural taste, you can leave it as is.

Drying fish

You need to dry the fish in a suspended state. Thick fishing line, wire or twine are suitable for this. You can hang crucian carp by making a hole in the tail, lip or through the eyes.

The place for drying must be chosen most carefully. It should be sunny and well ventilated. It can be a closed room, but it must have a draft. To protect crucian carp from flies and other unpleasant insects, you need to cover it with gauze. You can purchase special hanging multi-tier mesh dryers in fishing stores.

You can make a similar design for drying with your own hands. To do this, you need to put together two rectangular frames from slats, which are connected to each other with cuts of a block. The result should be a frame in the shape of a parallelepiped.

Pin a mosquito net or gauze folded in 2-3 layers onto the sides. The bottom and top can be covered with pieces of plywood after the fish has been fitted inside. This design will protect the crucian carp not only from insects, but also from cats. You can dry it in a homemade device in a barn or attic.

During good weather, small crucian carcasses are dried in 1–2 weeks. You need to check the readiness on the back. It should be dense and elastic.

How to store dried fish

Finding a suitable salting recipe, preparing and drying the fish is good

But it is important to know how to save it

Dried fish can be stored in the refrigerator for up to 2 months. Before doing this, you need to wrap it in parchment paper.

If the fish is better dried, then it can be put in a canvas bag and stored in the kitchen cabinet for a whole year.

Every fisherman should know how to salt and dry crucian carp. Over time, an individual recipe for salting and drying subtleties will be developed. After all, such a delicacy from the Soviet past fits perfectly with a glass of beer in the company of friends.

Proper drying of crucian carp

Fishermen with extensive experience and experience use several recipes for drying crucian carp. I borrowed several methods from them that I would be happy to share with you:

The most effective way to dry fish is the typical method that we have been using for centuries. Using this method, we string already salted fish onto a wire or fishing line through a hole in the eye. Thus, the crucian carp will dry well and acquire the aromatic taste of meat, which we love to eat with foamy, cold beer;
The second method is to string the fish on a string. To do this, take a large needle, thread a rope through it and then, as you understand, string fish after fish. Simple and fast;
And this is the most extravagant and unique method for which a plastic hanger is used. The lower part of this structure breaks and the fish is threaded through it onto the hanger. Strange - but true;
You can also string and dry the fish on a paper clip.

In principle, there are a great variety of methods and methods for drying crucian carp. There are quite a lot of craftsmen in our country, and this brethren has even more creative flights. Therefore, all the ways cannot be counted. The choice, again, is up to you. Go for it!

Drying crucian carp

It’s probably no secret that fish is usually hung to dry. This can be done using fishing line, nylon thread, thin wire, hooks made from paper clips, if you pierce the base of the tail, or make a hole in the fish’s lip. Some craftsmen even manage to hang the poor fellow by the eye hole.

The best place for drying crucian carp is a sunny, well-ventilated space or a closed, through room. To protect tailed swimmers from various winged nastiness, you need to throw a piece of gauze over the “fish gallows”. You can also use special mesh multi-tiered hanging dryers, which are sold in fishing or travel stores.

But for especially handy and economical fishermen there is an opportunity to express themselves and make a drying structure on their own. It's not difficult to do. You need to put together two identical frames from slats and connect them together with small bars about 15 cm long, so that you end up with a frame parallelepiped.

We nail plywood on the bottom and top with small nails, and cover the sides with gauze or a mosquito net. Inside such a miracle - a casket, our fish will be completely safe, both from flies and from the ubiquitous cats.