Difference between dried and dried fish.

Fish occupies one of the leading places in our diet. It is attractive not only for its taste and benefits, but also for the fact that it is not inferior to the same meat in terms of the variety of dishes made from it. And one of the most common delicacies is dried fish. Its aroma and taste will conquer even the most ardent representative of the "green". However, among people who are little knowledgeable in this matter, there is an opinion that dried, dried or salted fish are one and the same product. This is a misconception that we will try to dispel in this article. And in order to understand the difference between dried fish and dried fish, we will trace the entire course of their preparation from the moment they are caught until they reach our table.

Dried fish

There are two types of dried fish: fresh and salted. Naturally, the technologies for obtaining the final result are slightly different. Fresh dried fish is primarily a semi-finished product that still needs to be cooked. Salted can already be eaten as, for example, an additive to beer. Let's describe the process of cooking both varieties at the same time. Moreover, the main difference lies only in the addition of salt.

Drying

There are a lot of drying options. We can say that "every house has its own rules." We will describe the most typical drying methods.

Cold version

Usually low-fat, "thin" varieties are used for drying. The size of the fish doesn't matter. First, it is gutted, washed, attached to a string and hung out on the street. The twine is fastened, as a rule, on poles. If you want to get salted fish, then it is pre-salted for 2-4 weeks, and then dried in the open air, preferably in the wind. Cool weather is required for drying. Even the winter period is suitable for such a case. It usually takes 1.5-2 months to bring the product to full condition. Much depends on the temperature.

Hot method

Small fish can be dried in ovens or in the air in hot weather. The stove is well heated, all the coal and ash is removed from it, swept under (a horizontal surface in the stove, where the fuel lies and burns) and spread the gutted fish on it. The time required for drying does not exceed 5 hours. The fish should be mixed 2-3 times. To do this, take a special comb. With its help, the fish move throughout the oven.

Getting salted fish in an oven is not much different from a fresh recipe. A layer of salt is poured on underneath, and fish is placed on top. Then everything is on the knurled one.

You can also first keep the fish in salt brine for 15-20 minutes or sprinkle with dry salt at the rate of 10-15% by weight of the fish and leave for 5-6 hours. Then the same road - to the hot oven.

Usage

Store dried fish in wooden boxes or wicker baskets in bulk at low temperatures. Salted fish is stored less than fresh fish - salt gains moisture faster, and the product begins to rot.

Dried fines can be ground into flour and used to make fish soups, fish soup, or as an addition to other fish dishes. Now let's look at what you need to do to get the "right" jerky fish.

Dried fish

Dried fish have a completely different purpose. Although the technology of bringing it to its final state is in places similar to the one described above, the difference between dried fish and dried fish is great both in taste and in the final result. Dried fish is ready to eat right after the end of the cooking process. And, as a rule, in the future she has one way - right to the table.

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Technology

The definition of what is dried fish will fit in one sentence. This is a lightly salted fish that is dried in the air under the influence of the sun's heat. Naturally, the process itself looks much more complicated. We add that more or less fatty types of fish are usually used for drying. Let's briefly describe the stages of preparation of this delicacy. The legendary roach volunteered for the test.

Season

Spring is considered the best season for this kind of culinary delights. The sun begins to warm not like winter, there are many fine days and warm spring winds. Ideal conditions for drying!

Preparation

First, the fish are grouped by size and put on the so-called yarn in batches of even numbers: 2; 4; 8, etc. fishes. Then the yarn is connected into bundles (chalki). The preliminary stage has been completed.

Salting

Strong brine (brine) is poured into special dishes. Pulls are placed in it. The protruding parts of the fish are sprinkled with salt, and this is done unevenly. More is poured on the middle parts than on the lower ones, and even more on the upper ones. Usually, salt is calculated from 12 to 15% by weight of the salted object.

Time

Different sizes of fish take different exposure times in brine. The trifle is salted for a maximum of 2 days. Chalki with large specimens can lie "in the trench" for up to 6 days.

Final stage

After the expiration of the prescribed period, the fish is removed from the brine. The meat along the ridge should be dark with a gray tint. The caviar (if any) becomes yellow-red in color.

The fish is washed thoroughly with fresh water. It is necessary to wash off the remnants of salt, mucus and sediment arising from a long stay in water.

The last step is to wither the fish itself. Chalki are attached to poles. Each pair of fish should hang on either side of the stick without touching each other. If there are no poles, then you can hang the bundles on a string, well fixed between the two supports.

Now all that remains is to wait. The very process of finalization to condition takes an average of 2-3 weeks. It all depends on the weather and the size of the fish.

You can determine the suitability of a delicacy by the meat of the back. It should be pink in color with a yellow tint, moderately hard and elastic. The back itself looks noticeably thinner (shrunken).

The difference between dried and dried fish

Now it remains only to summarize the obtained data in a table and draw a final conclusion based on it.

Dried Fish Dried Fish
Only saltyCan be fresh or salty
Mostly fatty varieties are usedDry varieties are preferred
Warm, natural (sun and wind)Two cooking methods: cold (natural, cool weather) and hot (oven)
Average time to final stage takes 2-3 weeks. Maybe a little more - it all depends on the weatherUsually bringing to full readiness takes 1.5-2 months (cold method) or 5-6 hours (hot version)
Ready to go straight into our stomachFish dried without salt is not suitable for consumption without additional processing

We carefully disassembled the bones (fish), what is the difference between dried and dried fish. We can unequivocally say that both products are excellent in their taste, provided that all cooking rules are followed. So, we can only wish our readers: may there always be a lot of fish (any) on your table! This is both an appetizing and, most importantly, a healthy dish.

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