Step-by-step recipe for dried flounder with photo.
- National cuisine: home kitchen
- Type of dish: Fish dishes
- Recipe difficulty: Very simple recipe
- Preparation time: 16 minutes
- Cooking time: 4 d 12 h
- Number of servings: 20 servings
- Calorie Amount: 79 kilocalories
You couldn’t come up with a simpler recipe, but fish lovers will definitely appreciate it!
A good food for seafood lovers is dried flounder. Let's see what the culinary recipe is.
Ingredients for 20 servings
- Flounder 10 kg
- Salt (coarse fishing salt) 200 gr
- Brine:
- Salt 1 cup. (200 ml)
- Water 4 glasses. (200 ml)
Step by step
- For salting, you need a medium flounder, 20 centimeters long. The fish's head is cut off along with its gills. Moreover, you should not cut directly, but in a circle, then the meat near the head will not go to waste. Carefully remove the intestines. Then the fish is washed in running water. Flounder is easy to clean when semi-frozen - then it will not slip in your hands, and the intestines can be removed in one piece. Leave the cleaned and gutted fish for 3 hours, then drain the resulting liquid.
- Now sprinkle the fish with salt in a ratio of 3:1 (fish:salt), leave for 3 days at room temperature, place in a pan. Stir the fish twice a day.
- Now you need to place each flounder on twine so that the carcasses do not touch each other. Hang the twine in a well-ventilated, cool room. A balcony will do. If it’s cold outside, you can hang the fish in the kitchen right by the window. Dried fish should be wrapped in cling paper and stored in a cool, dry place.
- The drying process depends on temperature and humidity and lasts about a week.
Delicious dried fish is not only an ideal snack for beer. And without foam, she goes with a bang, especially in the warm company of friends. In this case, the most important criterion is the quality of salting, as well as the further preparation process. It’s rare to find what we think is a successful fish in stores. It may be over-salted or over-dried, and for some it may be too wet. Therefore, the ideal option is to prepare it at home yourself. Today we are interested in drying it so that it “squeaks behind the ears”? art, since those who tried to prepare fish for the first time often ended up with sticky, over-salted or under-salted fish, which quickly spoiled.
River or sea
Most often, dried bream, perch and other river inhabitants are sold in our stores. They taste good, but still cannot compare in quality with sea fish. Therefore, if you decide to buy a fresh frozen product and cook it yourself, then it is better to give preference to the latter. Dried flounder is a real delicacy. Try it once and you will forget about roach and bream forever.
Another important fact is the infection with helminthic infestations. When choosing marine life, you risk virtually nothing. Therefore, dried flounder is much preferable to the perches we are used to.
Sun-dried or dried
Most often, people confuse these two methods of cooking with each other, so let's dwell a little on the terminology. Dried fish is obtained by drying pre-salted raw materials. It can also be meat. However, it is often called dried. What's the difference? Dried fish is a complete and independent dish. But the dried product is considered a semi-finished product. It can be either fresh or salted, but is used only for cooking, and not as an independent snack.
Harvesting method
Why are we interested in dried flounder today? After all, you can quickly fry it or make a pie with it. The whole point is that such processing makes it possible to prepare fish for future use. If you come across a large batch of fresh fish at a reasonable price, then be sure to take advantage of the offer. Dried flounder is a dietary product that can be stored for months.
To get high-quality and tasty fish, you will first need to salt it, and then it simply hangs in a ventilated place until it is ready. That is, it does not undergo heat treatment and retains all vitamins and microelements in full. And there are a lot of them in fish. These are polyunsaturated fatty acids, calcium and iodine, iron and phosphorus. Regular consumption of this product helps prevent heart and vascular diseases, improve thyroid function, normalize blood clotting and reduce cholesterol.
Calorie content of dried fish
This question interests most women. Of course, if you adhere to the rules of a healthy diet, then salty foods are not included in the list of what you should eat. However, occasionally it’s still worth pampering yourself, especially if we are talking about such a healthy product as dried flounder. This product is not only dietary, but also does not entail weight gain. Therefore, even if you are on a strict diet, you can treat yourself to a piece or two of dried fish, thereby diversifying your diet.
Choosing a fresh frozen product
If you live near seaports, then there is usually no end to the offers. Surprisingly, connoisseurs meticulously choose which flat beauty they are offered to buy. It is believed that dried ruff flounder is the most delicious of all representatives of this species. By the way, its price in dried form is also the highest. This is something to keep in mind if you plan to offer cooked fish for sale.
Cooking method
First of all, we need to buy a quality product. Usually this is frozen fish in braces, which needs to be defrosted a little. But don't wait until it's completely thawed, just enough to separate one from the other. Now you need to sort it by size. If this is not done, then it will be difficult to guess with the dosage of salt, as well as the time required for its complete readiness.
Learning to do everything according to science
In order for the fish to be perfect, salt will require 4.7% of the total weight of the fish. Therefore, weigh large and small specimens separately and get the optimal ratio. According to reference books and textbooks, the proportion is much higher, from 7 to 15%, but in this case you care more about the safety of the fish, and not about the taste. Just sprinkle the fish with salt and put pressure on top. Small specimens will spend 48 hours in salt, and those larger than 20 cm can lie for three days.
At the end of this time, you will need to wash each fish from salt and lightly soak it in plain water. For small fish it will be two hours, and for large fish it will be three. There's only a little time left, and soon you'll have the most delicious dried flounder. The recipe is not complicated, but it also takes some getting used to. Don't forget that iodized salt is not good for you. For salting you need coarse, stone, No. 2 grinding.
Drying process
You will need cameras or frames that are completely protected from various insects. They should be installed in the shade so that direct sunlight does not fall on them. But the breeze is very welcome. The optimal temperature is +15. Each specimen is pierced in the tail area with wire and left hanging in this form. Large fish are removed after 5 days; for small fish, four are enough.
Dried flounder, prepared at home, turns out to be very tasty, but you need to observe all the subtleties: we salt the frozen fish, observe the proportions and be sure to wash and soak the fish and dry it at a low temperature. Industrial installations use hot air blowers. In this case, the drying process is accelerated, but the quality of the final product noticeably deteriorates. Therefore, it is not recommended to repeat a similar experience at home; it is better to wait until the breeze does its job.
Instead of a conclusion
Flounder is a very useful fish, so if you happen to find a large batch, be sure to buy it and store it for future use. During the drying process, unlike frying and boiling, all vitamins and microelements are completely preserved, which makes it an incredibly valuable food product. The calorie content of dried flounder is only 85 kcal per 100 g of product, which is a very low figure. It is considered a dietary product, very valuable in medical nutrition. In addition, flounder is considered an effective aphrodisiac. However, if boiled and fried flounder has no contraindications, then the presence of salt can be considered such. Pregnant women, hypertensive patients and people with chronic kidney disease should avoid it or consume it in small quantities.
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.
Dried flounder recipe from SlavaMC
Flounder: 10kg
Coarse fishing salt: 2kg
For salting, medium cabbage is taken, closer to small cabbage up to 25 cm long. The head and gills of the fish are cut off. You need to cut not directly, but in a circle, so that the meat near the head is not lost. The intestines are carefully removed. Then you need to rinse the fish well in running water. It is very easy to clean flounder when it is semi-frozen - it does not slip in your hands, and the intestines are removed in one piece.
For salting, it is convenient to use a 20 liter Terraka putty bucket.
5-8 heaped tablespoons of coarse fishing salt are poured onto the bottom, and a layer of 3-5 flounder is placed. Then again a layer of salt and a layer of fish. This is repeated until all the flounder is placed in the bucket. The last layer of salt is poured on top and a weight is placed - a round wooden plank with a diameter slightly less than the diameter of the bucket. A heavy object weighing 5 kg is placed on the board (I put a 5-liter bottle of water). The ambient temperature should not be higher than 20 degrees. After a day, you need to drain the water released from the fish from the bucket and re-place it again using the method described above. Salting lasts for 3-5 days depending on the temperature - the higher, the faster. Every day you need to drain the solution accumulated in the bucket.
Rinse the salted flounder in running water and soak. You need to soak it in a large container, 4-5 times the volume of the flounder. For example, in a large basin. Soaking lasts 8-14 hours (depending on the size of the fish) at a temperature not exceeding 20 degrees. The water should be changed every 2-3 hours.
Hang the soaked flounder in a well-ventilated place, protected from flies for 6-10 days. I usually dry it in the garage - I stretch the wire from wall to wall, and hang the fish using paper clips, catching it by the tail.
You take a container under water, depending on the fish, put a raw potato in it, then pour in salt and stir until the potato floats, floats - you cover the fish in it with a plate and wait for 2 days in a cool place, then take it out, hang it up and dry it... .
When salting, you can add various spices:
bay leaf, black and allspice, cumin, cloves, blackcurrant and blackberry leaves.
I'm not particularly wise. The proportion for salting is 1/10 in the amount of salt to the fish. I salt small ones - all sorts of bison and smelt - for two or three hours (the smaller, the less). Then I lower it onto the wire, rinse it, hang it up, and wait impatiently.
I salt larger fish (rudd, flounder) for 24 hours. If there is a rudd with caviar, I won’t gut it. If it’s autumn-winter, I cut it into a “butterfly”.
I salted it in the evening and rinsed it in fresh water in the morning. Be sure to mix the smelt well so that the scales come off (they will come out clean) and leave to soak for an hour. Then the top layer of fish will give off salt and it will never appear on dried fish (as happens on sale). If I don’t have time in the morning (I left for work), I do the same thing in the evening. Just hang it by the tail, then all the crap flows into the head - tear it off and throw it away - the caviar is almost always clean.
Drying takes place in a workshop where there is an exhaust hood. ventilation (like in a bathroom). I punched through the wall myself and made a box. Otherwise the smell was all over the house. It takes a long time to dry on the balcony, depending on the weather.
I did the same with catfish, but now you understand.
I cut off the heads of flounder and rudd and take out the intestines (the caviar remains). On a very large flounder I make a couple of cuts along the back.
I used to work at Dalryb, and competent technologists taught me the algorithm for salting dried fish, any kind at that. Naturally, large fish (from 400g) are pre-shredded, but small fish are not.
1) The fish is sprinkled with an excess amount of salt so that a coat of salt is formed on the surface of the fish; the exposure time is 5-12 hours.
2) Then the fish is laid out on special grids to drain excess juice, the exposure time is the same. At home, the fish is laid out on multi-layer paper for the same purpose. This point is the most important, the success of the business depends on it. The draining juice takes away excess salt, making the salting is ideal, if the dripping occurs on paper, in no case should you keep the fish for more than 12 hours, otherwise the fish will be over-salted. Control of the dripping is carried out periodically, if the fish begins to dry out on top, it’s time to hang it.
3) The fish is laid out on special. grates with heated air supplied from below or hung in a room with good ventilation, or under a canopy in the open air and dried until ready (this is the industrial method). At home, it is advisable to hang in sunny places or above heating appliances.
Note: with this salting, the fish is not washed (washing leads to a deterioration in organoleptic properties and storage time).
No salt is formed on the surface of the fish (salt concentration is isotonic).
Hang by piercing the gills or eyes, i.e. behind the head (all negative substances will come out with residual juice and excess fat through the anus. Moreover, piercing into the eyes or gills can be done without using any needles, for example using 1mm monofilament or wire, which makes it much easier to bait fish on the thread.
I’m screwed about this, I’ve heard about bile a hundred times already, Yura, come to me for a beer, I’ll give you a Koryukhan hanged by the head to try, how can you explain such nonsense if the main meat is on the side of the fish, and no matter how you hang it, a stream of fat, excess fluid and the fucking crap will be in a vertical plane, but if the question was to lay it on its belly or on its back, then it would be a different matter. So you can hang it either way or that way. But fish usually tastes bitter when the food tube is filled to capacity with food contents, then gobbled up fish.
I just pour it in, stir it regularly, shovel it, so to speak, sir.
The brine separates itself.
In the old days, there were sometimes shortages of salt, but the salt was usually in a barrel. That's when I had to mess around with brine. Large fish was first salted in a plastic bath for 10 - 12 days, and then the brine was drained, washing the fish with it - the remains of mucus, blood, etc. Then the brine was brought to the desired salinity - diluted (so that the potatoes floated), boiled (at the same time all the mucus coagulated) cooled, strained through cheesecloth, and only the next day put the fish in a barrel and filled it with brine.
And when you salt small change for two or three hours, all this hemorrhoids are not needed.
And I have long refused to use monofilament or wire to bait a koryukhan using the piercing method through the eye/tail - it’s a hassle with this garland. I just use regular paper clips - I took one paper clip, put one fish on it, hung it on a frame, etc.
Here in the attic I found old books.
Published in 1962. quote “Coarse salt is used for salting. Its main purpose is to remove moisture from the fish, and not to give it taste or have a preservative effect. Coarse salt dissolves slowly at low temperatures, and it requires moisture, which it just pulls out of the fish. With fine salt, this effect does not work; it kind of “burns” the fish meat, quickly salts it, but does not dehydrate it. Although some culinary recipes are based on the use of finely ground salt."
Salting for the production of salted or lightly salted fish is one thing, but for dried fish it is completely different, it is precisely here that the salt must have preservative properties, so the salt for drying can be finely, medium or coarsely ground.
I dry smelt like this:
I weigh and for one kg of smelt - 1 teaspoon of coarse salt
I don’t wash the fish, the pot (basin) is placed in a cold place for a day (I stir it a couple of times a day), for hanging I use straightened paper clips through the tail, a garland of 3-4 fish. Why through the tail? All sorts of rubbish does not go from the head to the body....
Who cares how much salt?! The main thing is that it is large and within reasonable limits! The fish won’t take more than it needs, but it just needs to be washed, I think, absolutely!
I have long wanted to recommend this drying method, it’s very convenient, laying it on the anti-mask mesh from the windows. And under the ceiling so it doesn’t interfere with the balcony. No need to turn over. Dries in 5-7 days
I salt/dry flounder and smelt according to the same recipe.
Here it is using smelt as an example:
I put a layer of smelt in an enamel bucket, salt it with coarse salt (not too much, about a tablespoon), then the next layer of smelt, salt again, etc. until either the bucket is full or the smelt runs out.
Place a plate on top, press a three-liter jar of water onto the plate. I leave it for 10-12 hours; if you leave it too long, it will be too salty. 3-4 hours after the start of salting, a brine should appear.
Once 12 hours have passed, I wash the smelt with cold water (to remove excess salt) and hang it by the tail to dry. It is convenient to use straightened paper clips.
Ready in 5 days. You can run for beer.
Salt only for dry salt, i.e. I don’t add water (a la brine). Once I tried adding water, the fish then fell apart and tasted disgusting, not to mention the smell. As I later found out, the point of dry salting before drying is precisely that the salt (coarse, not extra) would draw moisture out of the fish and add salt at the same time. And fine salt attracts moisture worse, and even “burns” the fish.
Flounder is salted in the same way, only it takes 4 days longer to dry.
And further. We sell flounder in two types: yellow and white (halibut).
The yellow one tastes better. And the best size is medium (30 cm).
I have a very large, ventilated pantry at home. I dry it there. But always in winter, when there are no flies. I tried it once in the summer, but the flies ruined everything, so I had to throw it away. I didn’t think about the gauze bag for flounder, I’ll have to try it.
Nadergano from ulov.ru
Loading...