Dried flounder at home: a simple recipe. Flounder: salting in small-scale quantities using an artisanal method. A way to revive dried flounder at home.

The fish is thoroughly washed to remove mucus, cleaned of scales, and all entrails are removed. Then it is rubbed on all sides with salt, preferably sea salt, but table salt can also be used, at the rate of 150 g of salt per 1 kg of fish, which is also stuffed into the gills and inside through a cut. For large fish (weighing more than 1.5-2 kg), an additional longitudinal cut is made on the back, where salt is also poured.

The fish prepared in this way is placed in rows, belly up, in a barrel or tightly packed box, sprinkling the rows with salt, black and allspice peas and bay leaves, with more salt being poured closer to the upper rows, and left in a cold room.

The duration of salting in a refrigerated room, for example in a cellar with ice, for fish such as bream, asp, pike, is up to 12 days, carp and pike perch - up to 15 days, in an uncooled room - up to 5-7 days.

After the specified time, the fish is removed, washed with cold water and dried by hanging in a cold, well-ventilated place.

The fish is cleaned of scales, gutted and placed in a barrel or other suitable container.

Then prepare a brine at the rate of 250 g of salt per 1 liter of water, add a few peas of black and allspice and a bay leaf.

The brine is boiled, then cooled and poured over the fish.

After 3 weeks, the fish is removed from the brine and hung in a cold, well-ventilated area and dried.

The fish is washed, the insides are removed, then each one is immersed separately for 1 minute in boiling salted water (40 g of salt per 1 liter of water).

Having taken it out of the water, the fish is immersed for 2 minutes in clean table 3% vinegar, and then for half an hour in a saturated chilled salt solution.

To prepare a saturated solution, add enough salt to water so that part of it remains undissolved; the solution is brought to a boil and cooled.

The fish removed from the salt solution is hung in a cold, well-ventilated room.
When dry, a thin layer of salt should form on its surface.

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The commercial value of the river ruffe is not great, but without it it would be difficult to imagine the traditional royal fish soup, rich and sticky. Without these small fish, the broth was considered tasteless and watery, and it was completely impossible to prepare a real fish aspic.

This fish has spiny fins, an abundance of mucus and small dense scales, which, by the way, are most often not cleaned, and this in no way spoils the taste of the dishes. Ruff meat is white, layered, quite elastic and dense, slightly sweet, with an indistinct odor, without small bones.

Much larger than freshwater is the sea ruffe, which is also called the flounder. Its meat is white, quite tasty and tender. This fish can be cooked like regular flounder, but it is especially famous when dried, and they say that it is so tasty that it is impossible to stop eating.

It turns out that an ordinary river ruffe makes not only a tasty fish soup, but also a good snack for beer. To do this, small fish need to be dried in the usual way, consisting of three stages of salting, soaking and drying

How to dry river ruffe

To prepare it you will need coarse table salt and a container. Salt is taken 10 times less than fish, that is, for 10 kg of ruff - 1 kg of salt.

If desired, you can add any spices: cumin, cloves, black pepper, bay leaf, currant leaves, etc.

Pickling

1. Pour a thick layer of salt onto the bottom of an enamel pan.
2. Do not wash the ruffs, do not clean the scales, just remove the insides.
3. Place the carcasses in rows in a pan, sprinkle each one with salt, and sprinkle salt on top of all the fish.
4. Cover with a flat enamel plate and place a press (stone, three-liter jar of water, etc.).
5. Place the container in a cool place for five days.

Ruffs can be salted in boxes, the bottom of which is lined with matting. In this case, the amount of salt is approximately doubled.

Soaking and drying

After the fish is ready, it needs to be soaked to get rid of excess salt. To do this, fill the ruffs with cold fresh water and leave for several hours. The soaking time in hours is equal to the salting time in 24 hours plus one hour. If you salted it for five days, then you need to soak it for six hours. During washing, each ruff is thoroughly cleaned of salt and mucus, then the water is allowed to drain, the carcasses are strung on a wire and hung in a ventilated room or outside in the shade. Depending on the weather (air humidity and temperature), the brushes take five to seven days to dry.

The finished dried ruff should not have an unpleasant odor, the meat should be a little soft

Dried flounder

This flat sea fish from the flounder family has proven itself to be an excellent raw material for producing a dried product. Its golden meat is distinguished by excellent taste and delicate texture, has a high gastronomic value and is in high demand among gourmets and seafood lovers. Murmansk dried ruffe, mined in the Barents Sea, is especially famous.

This traditional North Atlantic delicacy, considered the best dried fish and an ideal beer snack, is often brought from the north as a gift to family and friends.

It is better to dry sea ruffe in the fall, when it becomes fatty. To do this, they first gut it, cutting out the entire belly along with the intestines up to the gill cover, and cut off the head diagonally to leave a fleshy scruff. Thus, the cut should be shaped like a sickle. The kidney must be removed from the internal cavity.

Dressed carcasses must be washed in running water to remove mucus and left for three hours. Then drain the resulting liquid, place the carcasses in a container, generously sprinkle with coarse salt, and leave for three days. It is recommended to stir the sea ruffes twice a day. Take fish and salt at a ratio of 3:1.

When the sea ruffe is salted, it needs to be washed in running cold water (or soaked) and hung by the tail in a ventilated room or outside. String 10-15 pieces on one twine so that the carcasses do not touch.

The duration of drying is up to one week, depending on the weather and the size of the fish. It is very important not to overdry the carcasses

The ability to dry fish comes with experience. It is important to monitor changes in the drying process and learn to adapt to existing conditions and make the most of them. Properly dried fish is not only an appetizer for beer, but also a luxurious treat that you are not ashamed to offer to guests.

Nutritionists never tire of listing the entire list of useful things that flounder does for the human body. Its meat is rich in amino acids that stimulate cell growth and strengthen them. Unlike animal protein, the fish analogue does not burden the gastrointestinal tract and is absorbed much faster. And the list of all the vitamins and microelements contained in flounder can be listed for a very long time.

It is this useful feature that allows it to be included in the diet of a weakened body. And flounder itself is a valuable species of fish that is distinguished by its excellent taste and white meat. Therefore, every seafood lover is simply obliged to try the delicacy at least once in his life, and it is better to salt it with his own hands.

Spicy flounder ambassador

Flounder is salted in the same way as any other fish. There are only a few differences that need to be observed during the cooking process. And the first thing to do is to clean it from the intestines and cut off the head with gills along the contour, so as not to throw away the precious meat in a bucket.

Some cooks also remove the skin. This should be done from the top to the tail. And so that the flounder does not slip out from under your hands, it is better to do the procedure with a semi-frozen product, after which the fish is completely defrosted and washed under the tap. If the marine inhabitant is large, a shallow incision is made along the base of the back.

To make the flounder meat fatter after salting, use vegetable oils. Before placing the fish in a plastic container, it is bathed in a plate of olive oil and then placed in rows in a deep dish. And don't forget to salt each row depending on the degree of brining you want to achieve. For taste and smell, you can resort to lemon juice and spices.

The top layer is generously poured with olive oil to cover all the fish. You don't have to do this. Cover the container with a lid and put it in the refrigerator. Despite the fact that after a day the flounder will be suitable for eating, it is worth keeping it in the solution for a couple of more days so that it is well saturated with salt and oils.

Lightly salted flounder

Using the same principle, fish (1000 g) is cleaned and washed and cut into fillets. In a small bowl, mix sugar (20 g) and salt (100 g), chop fresh dill. Next, lay out the first row of seafood on a sheet of parchment, season and sprinkle with dill. The procedure is repeated and the paper is folded. The package should be placed under pressure and put in the refrigerator for a day. After 24 hours, you can proceed to sampling.

In our house we love fish - in all its forms. And we ourselves are fishermen with all our hearts.
Fish fried, boiled, steamed, baked, grilled, on skewers - all sorts of different things!

But I suggest you remember about dried fish!

In my city, a kilo of dried flounder costs 700-1000 rubles... This is insanely expensive, so I dry the flounder myself, when a kilo of fresh-frozen flounder costs only 100 rubles.

Maybe someone will find the recipe useful if it catches my eye)

If the flounder has a head, cut off the heads and thoroughly clean the inside of the fish.

And then we clean off the scales, which the flounder essentially has almost none at all.

When the flounder is cleaned, let the water drain a little.

We take a bowl or basin and begin to fold the flounder, while rubbing each one with salt inside and out.

We leave it on the table overnight.

In the morning, we take the fish out of the basin and rinse it under the tap - this is necessary in order to wash off the salt from the surface, and so that the fish ultimately has a “marketable” appearance.
Of course, you don’t have to rinse it - but only when the fish dries, there will be white salt stains on the surface of its skin.

I place the fish on paper towels in order to remove excess moisture, and when the fish is hung out the window, the water does not drip down from my 8th floor.

In order to dry flounder, you need, for example, a wooden block with nails driven in and bitten off caps on which the fish is hung.

We hang the fish outside the window and dry it until done.

I dry outside the window for 3 days in the summer or 5 days in the fall. And in winter I dry sea fish on the balcony in the apartment - there is no smell at all from sea fish - the house is warm from the radiator, so the fish needs 4 days.

The main thing is not to dry out the fish! The fish should always feel a little damp to the touch! The fish is salted and you won’t be able to get poisoned by it! But chewing dried fish is not so pleasant.

1. This time we came across a flounder without heads, but with caviar. And we couldn’t resist and decided to dry it.
2. I remembered a recent trip to Primorye on vacation and how we feasted on dried flounder in a cafe on Sportivnaya Embankment. And how for a long time they could not quench their thirst. Got a salty one.
3. We decided to dry it to our taste.
4. We remind you once again how to choose flounder: the fish should not have “rusty” stains, mechanical damage, or an unpleasant odor.
5. Frozen with minimal slush content without snow crumbs, or in a thin ice glaze.
6. Be sure to defrost freshly frozen fish before cooking, preferably in the refrigerator.
7. It’s better to buy flounder, like us, without heads. Or, when cutting, immediately remove the heads and discard.

1. Remove the blood from thawed flounder, even better, not completely thawed, being careful not to damage the caviar.
2. It is better to remove the scales.
3. Make cuts every 2-2.5 cm along the entire carcass on both sides. Just do not cut the spinal bone.
4. In a bowl, mix sugar, salt (be sure to be coarsely ground!), and coriander. Pour a thin layer of this mixture into the bottom of a deep container. Rub each carcass with this mixture and lay out the flounder in layers, sprinkling each layer of flounder with a mixture of salt and sugar.
5. Sprinkle the top layer of fish with sugar and salt as well. If you don't have enough, mix more, maintaining the proportions.
6. We put a load on top of the fish - we have two thick cutting boards, and close it with a lid. And leave for 40 minutes at room temperature. If your flounder is thicker than ours in the photo, you can leave it for 1 hour.

1. After 40 minutes, take out the flounder and rinse it thoroughly under running cold water.
2. Coarse salt is very good at drawing out excess moisture from flounder and making its meat denser.
3. Rinse the salt in the slits too.
4. Don't be afraid, the fish will be salted as needed. Rinsing off the salt is necessary so that the fish does not become oversalted during further drying.

1. Now we put it in a colander.
2. And leave for a few minutes so that the fish dries a little.
3. 10-20 minutes, no more.

1. Now comes the most important step.
2. We pierce each flounder carcass with an awl in the tail area and thread a hook - ours is made from a huge paper clip.
3. It can be made of thick wire.
4. It is better to do this procedure over a basin so that the water flows into it.

1. Now we have to hang the fish for drying.
2. To do this, we use a device of our own miraculous invention - we hang a grid on the shelf for storing bottles from the refrigerator.
3. If there are a lot of fish and there are not enough bars of the grid, we additionally stretch copper wire 1-1.5 mm thick in several rows.
4. We hang the flounder carcasses on it, leaving a small space between the carcasses so that the fish is well blown with air. Leave it overnight. We always try to hang it out for drying overnight. It’s not so painful to wait for the result).

1. And now we hang a large computer fan on the very front crossbar, in front of the very first row of fish.
2. We fix it so that it blows over all the fish.
3. If you don't have a computer fan, you can use a regular fan.
4. With the help of a fan, the fish will be ready in 12-20 hours.
5. If you dry without a fan, the drying time can last up to two or even three days.
6. Don't forget to place the basin so that the moisture flows into it and not where it falls.

1. Finally, our patience is satisfied.
2. Interestingly, there is practically no smell. The flounder itself was initially of good quality.
3. For a small flounder, drying for 12-15 hours is quite enough.
4. If you like it completely dry, you can leave it to dry further.
5. Just keep an eye on it and make sure it doesn’t dry out.

1. So, the most difficult thing in this recipe is to withstand the time while the flounder is drying.
2. The fish turns out very tasty, lightly salted. There will definitely be no increased thirst after it!
3. Bon appetit to you, from Peter de Crillon!
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