Stockfish: recipes

The content of the article

• How to cook stockfish
• How to salt fish for drying
• How to dry
• How to dry fish in winter
• How to wilt fish in the oven
• Stockfish recipes
• Carp
• Vobla
• Pink salmon
• Zander
• Ide
• Bream
• Blue whiting
• Trout
• Roach

Dried fish is easy to cook at home, there are many excellent ways to salting this product. As a result of this, complex physical, biochemical processes occur in meat. After such processing, the fish (you can take sea or river) acquires a peculiar taste. Pay attention to the original, proven recipes, according to which the product is salted, dried at home.

How to cook stockfish

Approach the process of drying with all responsibility. If you ignore some advice, you can get a low-quality product, the use of which will lead to poisoning or other negative consequences. For drying use exclusively fresh catch, fish of fatty grades. Carcasses should not smell like sea or river water, mud. Fresh meat is usually firm to the touch. There are no brown spots on its surface that indicate the beginning of the decomposition process..

It is advisable to use dishes with enamel. Pottery, ceramic, porcelain, glass, wooden, titanium containers are suitable. Choose the right salt. Try not to buy iodized product. As a rule, it spoils the appearance and taste of the delicacy. Use coarse salt. Determine the required amount of product is by placing a raw egg in the liquid – it should float on the surface of the water. If this does not happen, then it may be worth adding more salt or mixing the liquid thoroughly..

How to salt fish for drying

Processing is carried out dry or wet. In the first case, carcasses are rubbed with finely ground salt. It is worthwhile to consider in detail how to salt fish for drying in a wet way. The carcasses are strung on twine, placed in brine. Between the layers of fish are distributed salt, parsley, spices. Delicacy takes about 2-6 days. The indicated time depends on the size of the fish. If you use too deep dishes, then periodically mix the composition. In this case, try to lower the upper layers, lower – raise.

How to dry

Soak the fish after salting to dry for about 1-2 hours. Next, the carcasses are hung out on the street. Remember that hanging fish is head down. Thanks to this position, excess moisture comes out through the mouth – the carcasses will dry much faster and more evenly. To suspend the fish, you must first pierce it near the tails. To do this, use special stainless steel hooks. After hanging, you need to wait 4-10 days.

How to dry fish in winter

Some people may not know how to dry fish at home in winter. Keep in mind that stockfish is good when a steady supply of fresh air is provided. Try to place the carcasses on a closed heated balcony, loggia, in the kitchen near the stove, radiator. To make the meat weather faster, place a fan nearby. It is worth noting that winter time has one main advantage for drying – this is the absence of flies.

How to wilt fish in the oven

If you are interested in how to dry carcasses or how to cook fillet in the oven, then know that for effective processing it is worthwhile inserting toothpicks and matches into the meat. In the oven, set the temperature to 40 degrees, turn on the convection fan. Lay out the salted carcasses on a baking sheet, on a sheet of parchment or foil, put in the oven. Leave the cabinet door ajar. Turn on the oven, dry the meat for 5-7 hours.

Stockfish recipes

Many housewives are interested in how to cook a treat quickly and as simply as possible. Often dried fish is made from roach, sprat, sardine, pike perch, bream, hamsa, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to beautiful photos of ready-made delicacies). If the carcasses are small, then you can not gut them. In large fish, the entrails are removed, and milk, caviar are left, the backs are cut.

Carp

• Time: 3 weeks.
• Servings Per Container: 8-10 People.
• Calorie content of the dish (100 g): 184 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

Carp is known for its excellent taste. It is fried, boiled, baked in the oven, stuffed. Before cooking dried carp, consider that it is advisable to use fat carcasses for salting. Some housewives prefer not to clean the insides, but it is better to get rid of them. Also, be sure to remove the gills. Large specimens should be cut along the ridge, due to this the meat will salt out faster.

Ingredients:

• carp (take medium-sized fish) – 1 kg;
• vegetable oil – 50 g;
• salt – 200 g.

Cooking method:

1. Remove scales, heads, tails, entrails.
2. Pour the carcasses with a solution of salt with added oil, leave for 10 days.
3. Hang the meat in a ventilated place, let it curl for 2 weeks.

Vobla

• Time: 3 weeks.
• Servings Per Container: 8 Persons.
• Calorie dishes (100 g): 235 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

In order for the stockfish to turn out with a light characteristic bitterness, it is recommended not to completely remove the inside of the roach. Sometimes the roach is dried unsolicited. For small carcasses, cut the abdomen, for large ones – the back. For salting, the roach is laid backwards, then poured with brine. Above installed oppression. The time for this treatment is similar to that indicated in the other recipes (10 days). Vobla drink with light or dark beer.

Ingredients:

• roach – 1 kg;
• salt – 100-200 g.

Cooking method:

1. Clean the carcasses, pickle. If you are going to rub the roach with salt, then after 10 days it must be washed in running water. After using brine, the carcasses are placed in water for 2 hours. Soaking time depends on the period of salting.
2. Hang the roach to tumble. Remember that the time of natural drying depends on the size of the roach. Ready delicacy should have a dense back.

Pink salmon

• Time: 2 days.
• Servings Per Container: 8-10 People.
• Calorie dishes (100 g): 182 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

If you often have guests, long gatherings with friends are organized, then be sure to pay attention to this simple recipe. The delicacy is perfectly consumed separately or with a drunken drink. Pink salmon is not too fat, so it is suitable for those who follow the figure. Tasty balyk to eat with bread, vegetables: you can form canapes, sandwiches.

Ingredients:

• pink salmon – 1.5 kg;
• salt – 3 tbsp. l;
• sugar – 1 tbsp. l .;
• spices – optional.

Cooking method:

1. Defrost, rinse, cut carcasses with plates.
2. Combine salt, sugar, spices. Sprinkle the mixture with meat, mix. Leave it all for a day.
3. Lay the pink salmon on a baking sheet, put in the oven, in which the temperature is set to 40 degrees, for 4-6 hours. The oven door must be open..
4. Ready-made delicacy cools in the refrigerator, then served on the table.

Zander

• Time: 12 days.
• Servings Per Container: 8-10 Persons.
• Calorie content of the dish (100 g): 84 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

This predator belongs to the sturgeon family and does not have too fat meat, but the delicacy from it turns out to be excellent. The pike perch crashes and salts quickly, and it is not required to create any special conditions. Do everything as in other cases of cooking a delicacy. The only difference between this recipe is the presence of the original mixture for salting. Tasty with parsley, dill, black pepper. Milk or kvass will make the meat more tender.

Ingredients:

• zander – 1.5 kg;
• horseradish (leaves) – 400 g;
• salt – 200 g;
• milk or kvass – 200 ml;
• vinegar (9%) – 200 ml;
• dill, parsley, spices – optional.

Cooking method:

1. Clean, rinse, cut pike perch into layers. Rub it with vinegar, salt. In addition, fish carcasses can be poured with a solution of vinegar and water, wait 2 hours.
2. Grind horseradish, mix it with chopped parsley, dill, spices.
3. At the bottom of the container, distribute the salt with a 1 cm layer. Put the carcasses. Sprinkle each layer of fish with salt, prepared with a mixture of spices, herbs. Wait 2 days. Salting out period depends on carcass size.
4. Soak the meat in water with milk or kvass for 2 hours.
5. Dry the pike perch, suspend to dry, wait 10 days. Duration of drying depends on the size of the pike perch.

Ide

• Time: 15 days.
• Servings Per Container: 10 Persons.
• Calorie dishes (100 g): 117 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

Ide is best cooked in the fall. At this time, he “walks up” the first fat, so it turns out more delicious. This recipe is very simple and straightforward. To create a delicacy you don’t need to use any special tools (for example, as it is required for smoking). All you need is to have freshly caught fish.

Ingredients:

• medium-sized ides – 20 pcs.;
• laurel leaves – 6 pcs.;
• salt – 2 kg;
• dill, parsley, spices – optional.

Cooking method:

1. Clean, rinse the ides.
2. Use a dry method of salting: salt, 2 leaves of laurel, spices, chopped greens are distributed on each layer of fish.
3. Everything is closed with a sheet of polyethylene. Laying oppression.
4. After 5 days, the ide is steeped for about 1 hour.
5. The ides are suspended on a rope. Drying takes about 10 days. If this period is increased, then you will get dried fish.

Bream

• Time: 2 weeks.
• Servings Per Container: 15-20.
• Calorie dishes (100 g): 221 kcal.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Russian.
• Difficulty: Easy.

If the catch consists of bream, then you can cook an excellent snack from them. An excellent solution would be dried fish. It is most convenient to cook a delicacy (you can see its originality from the photo) using dry salting. If you decide to use wet salting, then the main thing is to make brine correctly, because the taste of delicacies depends on it.

Ingredients:

• medium-sized breams – 20 pcs.;
• coarse salt – 200 g;
• dill, parsley, spices – optional.

Cooking method:

1. Gut, wash the bream. Rub them inside with salt.
2. At the bottom of the dishes pour about 5 tbsp. l salt. Lay the bream on top, sprinkle with salt, chopped herbs, spices. Press everything with something heavy and put in a dark, cool place for a week.
3. Soak salted carcasses in water for about 1 hour.
4. Use cold drying for bream. Place the fillet, for example, on the balcony, dry for 7 days.
5. Pack dried fish in wooden crates, store for 10 months in a cool place.

Blue whiting

• Time: 4 days.
• Servings Per Container: 8 Persons.
• Calorie dishes (100 g): 255 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

If your family members love to eat fish in different forms, then try this simple recipe. You need a blue whiting for him. It is worth using the wet salting method. Drying is done in the oven or on the street. In the second case, cooking takes comparatively more time. Keep in mind that in a killer blue whiting crawls for 5 hours, on the street for about a week.

Ingredients:

• medium sized blue whiting – 1 kg;
• water – 1 l;
• coarse salt – 4 tbsp. l .;
• sugar – 2 tbsp. l .;
• black pepper, laurel leaves – optional.

Cooking method:

1. Clean blue whiting.
2. Bring the water to a boil. Add salt, sugar, pepper, and lavrushka. According to the brine made, determine the taste of the delicacy. Cool the mixture, fill it with blue whiting. Wait 3 days.
3. Rinse the blue whiting, place on a baking sheet, put in the oven (set 40 degrees) for 5 hours. Leave the oven door open..

Trout

• Time: 3 days.
• Servings Per Container: 10 Persons.
• Calorie dishes (100 g): 186 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

From this red fish, belonging to the salmon family, you can make an original delicacy. Often it is prepared for some important event: for the New Year, a wedding. With the addition of trout make all kinds of salads, savory snacks. In addition, it is delicious to eat just with bread: make beautiful sandwiches, canapes. The most important thing to create a delicacy is to get a quality fillet. It is desirable that it be chilled.

Ingredients:

• medium sized trout – 1 kg;
• salt – 4 tbsp. l .;
• sugar – 2 tbsp. l .;
• lemon juice – 2 tbsp. l .;
• black pepper – optional.

Cooking method:

1. Cut the fillet. The size of the slices should be approximately 10 cm. Rub them with lemon juice, pepper, sugar. The pieces fit into the container between the layers of salt, on top they are pressed with something heavy. Refrigerate trout for 2 days..
2. Dry the salted trout in the oven with an open door for 4-5 hours. Determine its readiness on the backs. They must be dry..
3. Before serving, salted fish is cut into thin plastics. Point the knife at an acute angle..

Roach

• Time: 15 days.
• Servings Per Container: 8-10 Persons.
• Calorie content of the dish (100 g): 148 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

To taste, the appetizer resembles a dried ram or roach. It is good to serve with light or dark beer. It is best to cook roach in the spring. At this time, she still does not have time to soak in the smell of mud. In the spring, roach spawns, therefore, is characterized by good fat content. The delicacy turns out to be tender and nutritious (make sure its uniqueness from the photo).

Ingredients:

• roach – 1 kg;
• coarse salt – 100 g.

Cooking method:

1. Clean the roach, remove the scales. Rub the carcasses with salt, both inside and out.
2. Add 1 cm of salt to the bottom of the container. Lay down the roach. Store the dishes in a cool place for 5 days..
3. Soak the roach for about 3 hours.
4. Hang the carcasses on a rope on a well-ventilated balcony or street where there is no sun. Drying is carried out for 10 days.