Dried smelt / dried

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Dried smelt / dried

Ingredients

Fresh smelt 1 kg.
Coarse salt 3-4 tbsp. l.
White sugar 1-2 tsp
Freshly ground pepper 1/2 tsp
Dried leaves, sprigs of cherries, black currants

Cooking method

  • electric dryer Ezidri Snackmaker FD500,
  • High mode (high) 60 ° C.
  • Dried leaves, sprigs of cherries, black currants Dried smelt / dried
  • I used the fish completely fresh.
  • Put the fish in a bowl, sprinkle with salt, sugar, pepper, leave in the cold to salt.
  • Dried smelt / dried
  • For salting small fish, 4-6 hours is quite enough. Add salt to your own taste, I indicated the average amount in the recipe.
  • Then gut the fish, clean it, rinse it very quickly under water, and drain the water so that only a little water remains on the fish.
  • I cut the fish along the spine inside, unfolded it flat.
  • Place the fish on the trays of the dryer.
  • Dried smelt / dried
  • Put a marshmallow sheet on the bottom pallet. In a bowl, moisten dry leaves and twigs of cherries and currants in boiling water, they will immediately give a strong smell of fresh leaves and aroma. This aroma will extinguish the smell of fresh raw fish during drying, which is noticeably felt during drying - there is no raw fishy smell!
  • Dried smelt / dried
  • Put a tray with fish on top of a pallet with leaves, turn on the dryer to a high temperature of 60 * C.
  • Drying time is about 1.5-2 hours! The fish dries very quickly!
  • Dried smelt / dried

Note

Yesterday I bought leftover smelt at the supermarket, only 222 grams! I wanted to fry, but there is very little of it for frying ... then the idea of ​​wilting the smelt was ripe!

I just wondered what would come of it!

I salted the fish at night, and it stood in a saline solution (its own juice) until morning, this time is too much for salting, especially for such a trifle as smelt, it tasted a little too salty (for my taste!). Therefore, you need to regulate the salt to your liking, and reduce the salting time to 4-6 hours!

I really liked the fish! And salt, and sugar, and pepper - everything is in place!

And even cherry and currant leaves turned out to be right!

If you keep the fish in the dryer for less time, you get a salty, dried, soft fish. I got fish with a soft back and dried belly. Well, that's a matter of taste already!

Give it a try - I hope you enjoy it!

Cook with pleasure and enjoy your meal!Dried smelt / dried

Gaby
Admin, what a lovely fish. We have dried smelt at a higher price than many good fish.
Admin
So we have a fresh, expensive smelt, under 300 scars per kg.
The leftovers are sweet, I didn't get more, only 222 grams, otherwise I would have fried for the whole family - and there is nothing to share

But now I know that fish can be dried and dried at home! Now we will successfully dry capelin on a cherry-currant leaf, even in winter
Admin

And what else suited me - the fish dries quickly, and generally cooks quickly!
Costs are few! You can dry the fish at any time just as much as required, you will always get fresh and to your liking
Gaby
Yes, Admin I admire your imagination and with the leaves did you come up with the smell of fish?

Quote: Admin

You can dry the fish at any time just as much as required, you will always get fresh and to your liking

Gold words.
Admin
Quote: Gabi

Yes, Admin I admire your imagination and with the leaves did you come up with the smell of fish?

I came up with - I myself! I have some cherry and currant leaves and twigs in store, I also dried them myself.

I hate the smell of fresh fish when salted.Therefore, I add freshly ground white pepper and fresh dill to the salmon, and when drying I also added a little pepper and fragrant leaves
Gaby
The idea is great, but I have a cherry growing near my house and for this business you don't need environmentally friendly leaves, but there is no dryer, only a convection oven, maybe I'll try someday ...
+1 per idea.
Olima
Tatyana, the fish is just super-duper!
It's a pity that I won't start doing this, although yesterday my husband was interested in buying a dryer with your recipe.
He is now in thought, but he is already asking me if I have looked at them on the Internet, what are their prices, their capacity, etc.
Here's how one recipe can move a lying stone, that is, my husband to buy
matroskin_kot
Why would a smelt rip open its belly? And tore your head off? ... Entirely, it is juicier .... Dry-dry-longer. But it will turn out tastier. I smelt smelt (albeit without a dryer) - entirely.
Roma, try it ... That's it ... I went to the refrigerator for smelt (if not with beer, so with tea ...) Or send my husband for a can of beer.

For long-term storage, we cook the brine (so that the chicken egg floats) and in the cold one - for 6 hours ... in fact, the husband puffs, that it is necessary - at 12 ... but, with us, it did not settle down for a long time
And the idea of ​​drying with leaves is super awesome !!!! Well done
Gaby
Matoskin cat, dipped in brine, held, and then everything like Admin, dry in a dryer?
matroskin_kot
Smelt, neat, but intact in chilled brine. If not for long-term storage (well, not to the bazaar, we will carry it), then for 6 hours. I have such an oval healthy container, I put 10 liters there, pour brine so that everything is covered, you can put a plate with a small load, but so that the fish does not wrinkle, it is very tender. Well, then, they got it out of the brine, well, you can dry it further. In the dryer, I did not dry it, because here I have it (dryers) - no, well, I would not even have thought of it, this is the second. In the dryer, the whole one will dry longer, but inside it - the caviar - delicious - delicious ... It's a pity to gut it. And in brine, it is more evenly salted out. And with a dry ambassador, something is always wrong with me ..
celfh
Quote: Admin

I just wondered what would come of it!
Mamadaragaya, I can only imagine for a second how delicious it turned out!
korsar
And I dried the perch! In the market I bought 1kg of goose bumps, 6 pieces turned out! I salted it overnight, then soaked it for 1 hour and dried it in my dryer (I have Zelmer). I dried it for 8 hours, it turned out to be an awesome fish, my husband at first reacted with distrust to my experiment, and then, after taking a sample (with beer, of course))), he boasted to all his friends that he would now have dried fish, well, just heaps. The fish is all counted, and is not given to anyone, only for beer. We urgently need to do the second batch, or even they won't give me Thank you, Admin, for your recipe !!! I'll try to wither the meat again!
One
Quote: Admin

But now I know that fish can be dried and dried at home! Now we will successfully dry capelin on a cherry-currant leaf, even in winter

Just in time for the opening of the season soon !!
Now I will look forward to "hard water" even more!
Salt freshly caught smelt

And about not gutting - I don't risk it ... The smelt is still very often zaglikoval. Therefore, I carefully gut, rinse, and then put the caviar back into the abdomen. And still salt a little longer, it is better to soak a little later. Still, without heat treatment ...
Admin

Girls, thanks!

Salt your health! And in winter, the dryer is in demand - and it pleases! And I am glad that your men are imbued with an understanding of the process, and the need for our toy
korsar
Quote: Admin

But now I know that fish can be dried and dried at home! Now we will successfully dry capelin on a cherry-currant leaf, even in winter
Girls, did you make capelin? I am interested in the process - the same as when salting smelt? And what about the smell during the drying process? (Just at frying capelin is a very unpleasant smell))
Thank you.
Admin

The fish is small, you can salt it like smelt. But the fishy smell of capelin can’t say anything.
nut
And for the sake of interest, I went to the fish magician today. , and there the smelt lies at 150r kg. - I bought 2 kilos for a sample, I will try to whip it completely on the advice of Matroskin Kotik, then I will report on the result
Admin
Cheap smelt in YOUR suburbs! In OUR Moscow region, fresh is 268 rubles!

Irina, waiting for the results ...
Gaby
Admin, and I bought a smelt ... but I don't have a dryer, I’ll think of a thread, I also want it like Matroskin Kotik, but I don’t fully understand yet and where and how to dry without a dryer, Matroskin Kotik answer me ... .......... clarify
nut
Gaby Until Matroskin got in touch, I will help you.You take out a salted fish and hang it by the tails or by the head (I’m behind the head) above the sink so that the water is glass, and then it must be transferred to a warm, but ventilated room and let it dry itself, in time I can't say for sure, I try to touch - if the back is already firm enough and when tapped it makes a dull sound - you can start eating, about a week, a week and a half, it all depends where it dries
Admin

How interesting!
Is there a smell from raw fish? Why I hate such a fish - for the raw fishy smell! why I add different spices, herbs and so on when salting
nut
Tatyana I answer you - the smell of raw fish at the beginning of drying will always be from any fish, if we dry it, dry it at home, after about 3 days the smell disappears as the fish dries up, therefore they dry it in a draft, in the summer it is just perfect on the balcony Well, at home there is at home, so you have to put up and if you really want a delicious dried fish - you have to be patient And now about my smelt - yesterday at 15-00 I poured it with cooled brine (water + salt and so that the egg floated on top) and I had it until 22- 00, put a small plate on top of the fish (otherwise it floats up), took it out, gave min. 30 to drain the water, put it on trays and turn on 35 * overnight. At 7-00 in the morning I looked, let it cool completely until 9-00, the backs seemed soft to the touch, turned on for another 35 * and left on business, came around 12-00, turned off, took out the fish and laid it on the table until it cooled completely, in as a result, we have a delicious smelt, dried (BUT NOT BOILED, AS AT 60 *), on the backs, even here and there, fat gleams
Dried smelt / dried
Dried smelt / dried
I will explain why I dried at 35 * - before I made bream at 60 *, and so my husband said that fish meat tastes not dried, but boiled: (To my arguments that it is recommended to dry in the book for drying, dry at 60-65 *, he answered me - "where did you see the fish being dried outside at such a temperature?" I made the second batch of bream at 35 * and really the taste was perfect, but the drying time was longer
Try and choose your own version
Admin

Ira, THANKS! for the explanations!
I rarely do this kind of fish, and all the more, explanations are important to me!
A fish, a miracle - how good it turned out, especially in the bottom photo in all fish glory, with all shades !!!
nut
Thank you Tatyana - your opinion is very valuable to me
Countryman
It was fun for me, girls, it was all to read.

Especially taking into account the fact that since 1971 I have been fishing from ice in winter and all these 40 years the fish caught (mainly roach) for the most part I'm sluggish. Right at home... After salting, stringing it on a nylon thread through the eye holes. And without any fancy hanging directly on (not over !!!) the radiator. Cast iron accordion. In the evening I cooked it, strung it up, and hid it. In the morning I hung it up, opened the window. During the day everyone is at work, she dries out - does not bother anyone. In the evening they came - the damp smell is gone. It smells like pure roach. ... Another day - you can shoot in a bag of kraft paper.

*********************************************
Well, for small fish, let me share one rather rare way. It is for those who catch themselves. Or standing next to him. And in the field, he wants to try a quick salted salt. The method is a bit sadistic - I warn those who are too sensitive. Bleak fish is best suited for fishing in our suburban area.

So. We take a can or a pot for a liter or two. Prepare the brine at the rate of 2-3 tablespoons per liter.
We put a bucket filled with brine up to half next to the fishing place. And we throw the caught live (!) Fish there. She makes a ffrrr in a bucket with her whole body and soon ..., well, in a word, begins to salty. An hour and a half after the last one caught, the fish is removed from the container, shaken off the brine and spread on a dry tablecloth-cloth. You can also use a plastic film, but then you need to shake it later. You can even leave it in the sun. But it's better in the shade and in the breeze.
For an hour or two, dry it on a rag and use it.
nut
Cool advice - thanks, we will definitely try
Gaby
Nut, thanks for the option and what gorgeous photos.
Countryman, thank you too, for the option for drying fish.
matroskin_kot
Irina, Oreshek, thanks for the answer. Without a special dryer, I dry the smelt in the warmest room - it is empty now, therefore, the smell does not bother anyone. And ventilated. Only on the floor I lay polyethylene and a newspaper so that the brine does not drip onto the floor. Well, and the degree of readiness, if the back is tight, not wet, it does not crumple under the toes, well, it bends ... like ... about the sole of a rubber sneaker (right now they will throw these sneakers over me). Taste it, in a word, I love - overdried, husband - on the contrary - damp.
nut
And I love overdried, twins-sisters Now I tried one - it's delicious, but as for me, it's so soft, I decided to hang it up to dry it, but in terms of salt - it's just right (y) But in general, I like this degree of readiness - take it for tail and knock on the table (like in a movie), if it rings, then it's mine
SchuMakher
What a delicious meal for the beginning of the post! That's how you read and go buy a dryer
Admin
Quote: ShuMakher

What a delicious meal for the beginning of the post! That's how you read and go buy a dryer

Masha, what did you think! We have here all the provocations for you, moreover delicious!
SchuMakher
Well, it's not fair ... a post, after all, but here's a fish for beer Or let's use the recommendations of NS Khrushchev that "beer is liquid bread"?
SchuMakher
Tan, and Tan, I have a stupid question! I don’t have this crap for marshmallow, what should I put? Is it possible to foil or is this closure porous? Is it flowing strongly?
SchuMakher
Quote: ShuMakher
That's how you read and go buy a dryer

less than 3 years have passed since I bought it
Admin
Quote: ShuMakher

Tan, and Tan, I have a stupid question! I don’t have this crap for marshmallow, what should I put? Is it possible to foil or is this closure porous? Is it flowing strongly?

Congratulations on your purchase! Boom now dry, boom!
Put it right on the wire rack, nothing will happen to her. And put the parchment down, just in case, if the fish decides to drip
SchuMakher
Not the lowest tier, what would not drip into the muzzle or on each one?
SchuMakher
Quote: Admin
Boom now dry, boom!

I dried a sack of apples
Admin
Quote: ShuMakher

Not the lowest tier, what would not drip into the muzzle or on each one?
To the very bottom, so that it does not drip down the muzzle - I understood correctly

A bag for your campashka will not be enough
SchuMakher
Duc still mashed cans of 30 to 800 grams and 80 liters of apple juice ...: swoon: This is the end of the apples, glory to the Creator!
Admin
Quote: ShuMakher

Duc still mashed cans of 30 to 800 grams and 80 liters of apple juice ...: swoon: This is the end of the apples, glory to the Creator!

Mash, where do you keep such stocks?
SchuMakher
This is not counting 75 liters of currant kampot

Quote: Admin
and where do you keep such stocks?

under the bed

We can hold out until spring without purchased juices
Admin
Quote: ShuMakher

This is not counting 75 liters of currant kampot

under the bed

We can hold out until spring without purchased juices

Well, God forbid, that it is enough If only the bed does not turn into a trampoline
SchuMakher
That's right!
ala
Tanya-Admin! Doesn't the plastic of the dryer absorb the fish spirit? ..., otherwise you don't want to eat bananas (for example) with the smell of fish ...
Admin
Quote: ala

Tanya-Admin! Doesn't the plastic of the dryer absorb the fish spirit? ..., otherwise you don't want to eat bananas (for example) with the smell of fish ...

Well, after all, then you can wash the pallets and nets with a product, they are perfectly washed in the dishwasher myself.
And then, after all, you can put only two or three trays with nets to dry, and not the entire drying tower.

To be honest, I do not have a specific smell, I did not notice and after the marinade, the fish also does not give off a sharp specific fishy smell, the marinade removes
ala
Thank you - reassured ...otherwise my husband loves to fish, but I will not dare to dry everything in the dryer (everything is the old fashioned way - hooks, fishing line, "garland" of fish ....).
Admin

To your health! You need to please your husband, that's for sure!
shnt
Admin, Tatiana, thanks for the recipe. For a long time I could not understand why I bought an electric dryer. have now found use. Husband, when the fish takes thanks, says to you. He is very happy that he now has delicious and fresh fish on his table - and not from the store, it is not clear which one. He liked the gutted version very much. So far I have made smelt several times, small perches and straws of pollock, which I don't see any small ones in stores anymore. Sumptuously.
Admin

Natasha, FOR HEALTH! How nice it is when a man rejoices in delicious food And thank you and your husband for using my recipe

See also this topic, there are many interesting things, including fish Useful tips for using the dryer, recipes for how to use the dryer smarter

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