How to dry ram at home. Technology of preparation of taranka for beer. Stages of drying roach

10.12.2021

It is better to choose a container with slots, as over time the fish will begin to secrete juices that need to “leave” somewhere.

We place a box with fish in a cold room and keep it for at least 5-10 days (depending on the size of the carcasses).

Wet Ambassador

How to salt ram at home, if you want it to remain juicy? Then use the technology of wet salting of fish. All preparations are identical to the dry method, except for the container in which the fish will be stored. There should be no holes in it so that the secreted juice from the fish does not go anywhere.

You can add a little sugar to the brine, then the taste of the fish will be more tender.

Again, oppression is required. In a day or two, brine (fish pickle) will appear. The ram will be salted somewhere in a week and a half. Then it should be removed from the brine, washed, dried and placed in some kind of storage container.

Today we no longer use the brine for the second time, but in the old days brine was used several times in the fishing grounds.

Dried and dried fish

Salting ram at home can be done for future use: dried and dried ram. How to salt a ram is described above, now let's consider the question, such technologies for additional processing of the product are applicable to such fish.

We wash the salted fish and soak it in clean water for a couple of hours. We string fish carcasses in the tail area on a wire and hang them in a well-ventilated place. Direct sunlight for drying is contraindicated. Dried fish is more moist than completely dried, it will be ready in about a week.

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Ram - a kind of roach - has minor differences: fine scaly, fewer rays in the lower fin. Usually sold in dried-up outlets. It is a favorite fish for the Kuban people, the peoples of the Don, Azov. Ram is called mixed species of different fish species. The population of the Don region considers the Volga dried roach to be a ram.

Often rams, rams, rams are called any dried and dried fish from the carp family: the ram itself, roach, roach. Taranka is prepared from gobies, pike, crucian carp, bream.

Dried ram (snack) is a traditional Russian snack for beer lovers and dried fish lovers.

Dried ram: cooking at home

A ram is slightly smaller than a roach, wider in shape, similar to a young bream. It is caught in the spring for spawning, fishermen immediately make dried stocks for the whole year. Much tastier are large individuals that eat mollusks - zebra mussels.

For drying, it is better to take large fish, in which there is more fat. When drying, the carcasses are dehydrated, biochemical processes occur in the meat, due to which the ram matures, acquires a peculiar aroma and taste, and turns into a real delicacy. It is good without anything, in itself, does not require any heat treatment.

Easy to prepare.

What does a real dried ram, which is called dried ram, look like?

The fish is absolutely dry to the touch - all the fat is inside.
The scales are clean and pleasantly shiny.
The carcasses look transparent in the light, the skeleton is clearly visible.
The meat is dense, but not hard, pleasantly fibrous.
Saliva flows from one kind of such a seductive fish.
The taste is incomparable.
It is stored for several months without deterioration in taste and appearance - as if it had just been taken out of the dryer.

The fish has an excellent presentation:

How to cook dried ram

Recipe: on 1 kg fresh ram(medium carcasses of 200-250 grams) at least 0.5 packs of salt. Larger individuals are kept in a saturated solution - brine. The solution is saturated with salt so that a raw potato floats in it. Carcasses up to 250 g are not gutted before drying. Large fish are freed from giblets.

The generally accepted method of drying all cyprinids:

carcass rubdown,
pouring tightly packed layers of fish with salt or pouring brine,
exposure under oppression for several days, depending on the size of the fish.
soaking, getting rid of excess salt,
hanging to dry.

Details of all methods of soaking and drying. They are well suited for drying ram.

In wet salting, fish are lowered into brine in bundles. When she starts to look out, salt is still poured into her. Small rams are kept for a couple of days, large fish - five to six. Fish in brine is often stirred to ensure that the brine evenly covers all the carcasses.

There is a lot of controversy about how to hang fish when drying: by the head or tail. Do not cling to the gills or lips, it is better to pierce through the eyes. It is more difficult to hang by the tail, but at the same time, the saline solution flows out faster through the mouth, excess salt accumulates under the gills, flies cannot lay eggs there.

In negligent owners, when drying, salt appears on the scales, the fish is unpleasant in taste, quickly rusts, insects spoil some of the fish. The fat melted from the heat quickly goes rancid, the fish acquires an unpleasant bitterness.

Winter cooking dried ram according to Astrakhan recipes

Inveterate fishermen keep wooden barrels in their cellars filled with brine for salting fish. They lower the spring and autumn catch. And stored in this form until the winter dry cold. In winter, the ram is taken out of the brine, soaked, hung on the balcony or outside the windows, keeping a couple of weeks in a light frost.

In the cold, the fish does not deteriorate, the fat remains in the carcasses, there are no insects. In winter, it is more convenient to dry, the fish is well stored for a whole year in a cool place. Before use, the bundle is warmed in the house. Surplus can be sold. Hermetically packed dried ram is stored for 10 months.

About the benefits of ram dried at home

Dried and dried fish contain omega 3 fatty acids. This means that ram is useful as a prophylactic product for:

cancer diseases,
heart disease - myocardial infarction.
senile dementia,
insufficiency and cerebrovascular accident - stroke.

With a low calorie content (88 kcal), dried ram contains a large percentage of protein, a sufficient amount of fats and carbohydrates. Microelements useful for life: fluorine, chromium, magnesium, iron, molybdenum improve the effective activity of the brain, heart, and other organs. Iodine supports the functioning of the thyroid gland. Protein regulates metabolism. The fat present in fish contributes to the rapid clotting of blood cells, lowers "bad" cholesterol. Useful vitamins A, B, E support the vitality of the body.

Harvest dried ram for future use!

Will allow you to purchase any goods for fishing at competitive prices!

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Salting fish requires patience and time, as well as how much effort you need to make to find "your" recipe among those offered. Try it, maybe you will like this method of salting.

Or order crab-flavoured squid, a fabulous appetizer with a cool glass of beer in the heat of summer. It's not expensive at all and you don't have to cook.

Crab flavored squid

And for the preparation of dried rams, you will need any suitable capacity in which the ram will be salted. A basin, plastic or enameled, a bucket, a large saucepan will do. Dishes must be NOT galvanized. You will need salt only large and, of course, the fish itself - ram. By ramming, most people mean any small fish. However, in the Astrakhan region, ram is a separate type of fish. The fish according to this recipe will turn out delicious both in the first and in the second case.

The bottom of the container is generously sprinkled with salt, then the first layer of fish is laid out on it. Salt must be large. You can also use salt with the addition of herbs, but this is already at will and taste. Note that before salting, each fish must be thoroughly washed, rubbed with salt, generously pouring it into the gills. Salt is not saved in this business.

We salt the ram correctly

Then a not too heavy oppression is placed on the container, and left to be salted in a cold place. Each fish has a different salting time, for example, roach is salted for 2-3 days, scavengers 3-4 days, and bream 5-6 days.

The salting time has passed, and the fish is thoroughly washed in running water, you can simply soak it, but the water should be cold. One day of salting will be equated to an hour of soaking. At this time, of course, the water is changed every 20-30 minutes.

It is important not only to properly salt the ram, but also to dry

Drying the ram

Salted fish is ready for drying, it is advisable to hang it in a room where there is a possibility of a draft, i.e. well ventilated. - everyone decides for himself.

Getting rid of the attacks of flies

So that annoying flies do not overcome the almost ready-to-eat delicacy, you can do the following:
1. vinegar water will scare away flies, it is sprayed with fish at short intervals while the ram is hanging on a rope,
2. cover the fish with a gauze cloth,
3. use a special box with a mosquito net designed for drying fish,
4. there are no flies at night, which means you can safely hang it out in the evening, putting it in the refrigerator in the morning.

Take note, lovers of salted rams, it is best to salt and dry the fish caught in that month, in the name of which there is the letter "r". Now is exactly the time. Outside the window is September, then October will come, then November.

Salted fish is the perfect snack for beer. And to be sure of its quality and taste, it is better to salt it yourself. Find out how you can salt the ram.

What kind of fish is suitable?

Small and medium-sized fish are suitable for salting, as large ones will not be completely salted and remain raw inside, which will affect the taste and increase the likelihood of contracting intestinal infections when eaten.

Instead of ram, you can use any other medium-sized fish for salting, for example, rudd, scavengers, ruffs, sabrefish, minnows. The average fat content is optimal, since at low the fish will turn out to be very dry, and at high it will have an unpleasant taste.

Gut the fish?

Opinions about gutting fish before salting are divided. But if the ram was caught in the summer, then in the reservoir it probably fed on freshwater microorganisms and greens, and in this case, if the insides are not removed, an unpleasant odor may occur. In addition, the pulp will acquire a characteristic aroma and bitter taste, so gutting is still desirable.

It is not necessary to cut off the tail and head, it is enough to make a small incision in the abdomen and get everything superfluous. Next, the fish is thoroughly washed and dried. This completes the preparation, and you can go directly to the ambassador.

How to salt?

How to salt ram at home? The process is simple but requires patience. In addition, there are three main methods: drying, dry method and wet. All options are considered in detail.

Dry way

This option is simple and requires a suitable container (it can be a wooden box or an enamel basin), salt and fish directly.

Description of the method:

At the bottom of a clean container, pour a layer of salt about 7-10 millimeters thick.
Rub all the fish with salt, pushing it into the mouth and gills. You can also make several holes for better salting.
Put the fish on the salt, sprinkle it with a centimeter layer of salt. Laying for better compaction is done with heads to tails and backs to bellies so that there are no free spaces.
After laying in layers and sprinkling all the fish with salt, cover it, for example, with thick cardboard, a perforated board, or a lid with a diameter smaller than the container itself. Place an oppression weighing about 7-10 kg.
Send the container to a cool place, such as a refrigerator, cellar or balcony (during the cold season).
How much to salt the fish in this way? The duration depends on the weight of one carcass: about 100-150 grams - two days, 500-700 grams - three to four days, more than 800 grams - from five to seven days to two weeks (for large specimens).
In the process of salting, juice will be released, which must be drained daily. Readiness can be determined by the absence of liquid.
Now wash the salted fish and soak it in water to remove excess salt, and then in an acetic solution (50 ml of 9% table water per 10 l) to kill bacteria and repel flies.
It remains to hang the carcasses in a ventilated room and dry to the desired state. You can also dry the fish in wooden open boxes or on trays, turning regularly.

Advice! If the mass of oppression is increased after a day or two, then the fish will be salted more fully and well.

wet way

Such a recipe involves salting in a concentrated saline solution. And you will need this:

fish;
water;
table salt (100-150 g for each liter of water).

Instruction:

Immerse the washed and, if desired, gutted fish in the prepared saline solution so that it completely covers the carcasses.
Press down on top of the fish to prevent it from floating up.
After two to five days (depending on size), remove the carcasses, rinse thoroughly or keep half an hour in cold water and dry.

Drying

This method is also easy. All you need is fish and salt. The process is also simple:

Rub the fish very carefully on all sides with salt. Make holes and pack salt into them.
Prepare a wire or rope, string salted carcasses on it.
Now hang the strung fish in the courtyard of a private house, on a balcony or in a constantly ventilated room. To protect against flies, you can cover the structure with gauze or arrange something like a tent or dome from this material.
The ram will be salted for at least two days. And the longer the period, the drier the pulp will be, so adjust the timing at your discretion, taking into account taste preferences.

Finally, some helpful tips:

If you decide not to gut the fish, then for high-quality salting inside, you should pour a strong saline solution through your mouth through a syringe. Some fishermen do this immediately after receiving their catch.
You can optionally add various seasonings to the salt to give the finished salted ram an aroma and piquancy.
It is best to use coarse salt, as fine salt will increase the salting period and may form a crust on the surface.
If, when using the wet method, a little bit of granulated sugar is added to the brine, then the finished fish will be more tender and even more palatable.
If you plan to dry large fish, then to speed up the process, make several longitudinal cuts in it. And small carcasses will dry out anyway.
If the fish is very dry, then it can be made softer if moistened with a brush or sponge, and then wrapped with parchment. Next, periodically moisten the paper so that the pulp absorbs moisture. You can also correct the situation with under-dried rams if you wrap it in a newspaper that will absorb excess liquid.
Properly salted ram is stored for up to 3-5 months, and in cold and sealed packaging - up to 9-10.

Salted ram will be a success if you choose the right recipe and follow all the salting rules.

Once upon a time, the name of the ram - or, as it is called with a soft pronunciation of the southerners - the ram - really took its name from small representatives of the Tarani species. But since then, the name has long been applied to any fish - crucian carp, scavenger or roach prepared in this way. How to properly salt a ram so that at the end you get not damp and not overdried, but the very one - your favorite snack for any kind of beer?

To obtain the same ram at the exit, various cooking technologies are used - dry salting, where nothing is used except fish and salt, wet salting, where salt brine is needed, and salting under oppression, where the fish is pressed down by some kind of weight. Any of these methods of salting rams will end with hanging fish drying - on twine or twigs.

How to salt a ram at home with dry salting - a recipe

For dry salting of the ram, take salt - always large, stone, and in no case iodized. Wash the fish, no need to gut or clean (the fish should be no larger than 30 cm). Let the moisture dry - spread the fish for a few minutes on a cotton cloth that absorbs water.
We rub the carcasses with salt - based on 10 kg, about 1.5 kg of salt - very carefully, “rubbing” under the scales, stuffing them into the mouth, under the gill covers. We put a ram on the wire (scourge, twigs) - pulling the selected base through the fish eyes.
To dry the ram not in the sun, and in a good breeze - the attic is ideal for this. Drying takes from 2 to 7 days, check the fish for bending: a poorly dried ram easily bends, an overdried one breaks. When the fish barely bends at a small angle - shoot and try.

How to pickle a ram with wet salting at home - a recipe

Prepare a brine - enough 0.5 cups of salt per 1 liter of water. It is not necessary to boil the brine, heat it up so that the salt dissolves, and fill the fish with cold water.
We lay the ram on the bottom of enameled or other non-oxidizing dishes (but plastic is not welcome). The ram is placed on top of each other "tail to head". When all the fish is laid, fill it with ready-made brine for 3-4 days.
Similarly to dry salting, we hang the fish to dry.
Do not forget - not only you love salted ram, but also flies, wasps. By wrapping the ram with two layers of gauze, you will avoid damaging the fish.