There are many ways to salting fish. Each of them has its own characteristics: there are long processes and there are short. Any fish can be potentially dangerous - parasites and pathogenic microorganisms can live in it. Some of them are anaerobic and for their complete destruction will need a lot of time. The article discusses how to keep the balance between the timing of cooking a favorite dish and security.
Classic safe ambassador
This method has many positive moments, but they overlap with one negative: in order to defrast the fibers of meat from parasites, you need to pump the carcasses for a long time.
According to Sanpina, the requirements for the Pisch's ambassador suggest a period of 14 days. In this case, the container with brine must be in the refrigerator. And after singing, it should be soaked in water to get rid of the surplus of salt.
It is understood that for such a long time processing in brine or tuzluk will make fish meat safe for consuming it by man. However, this method of disinfection has several minuses:
- Allocate in the refrigerator place to store a sufficiently large container with fish for two weeks is sometimes problematic;
- Finding the neighborhood with fish of other products in the refrigerator can have certain consequences for them.
In addition, it is the opinion that a long saltper (even followed by soaking) will provide a good flavoring fish. It is believed that such a long processing is not only finally "kills" the taste of fish and wash out the remains of salt from it completely will not work.
In general, this method is not popular with gourmets, since it turns out the quality taste of the product with a long sipper. Therefore, the following is another method of salting fish, in which even with a short processing time it is possible to achieve the required safety indicators.
Alternative way to salmon
As in the usual method, the fish is placed by layers and sprinkled with a large salt (the proportion of 1 kg of fish at 150 g of salt). At the same time, larger carcasses are located below. Similarly, the pickling occurs in the refrigerator, but the timing of the fleet and soaking will be different:
- Large carcass sues 5-7 days;
- Average 3-4 days;
- Small 1-2 days.
Soaking at the same time lasts as many hours, how many days have lasted salting. Then the carcasses are hanging on riding.
After it comes to the desired condition, it takes place to get rid of meat from parasites. It is very simple - the dried fish is placed in the freezer for 2-3 days. In this case, the temperature in the freezer should be about -20 ° C. It is recommended to put the dried carcasters into the chamber, wrapping them into a polyethylene or parchment (but not in a paper) package.
When how the fish is extracted from the freezer, it will very quickly acquire the same taste and the view that she had after the riding ended. It can be boldly to eat in food, it fears the consequences.