In the southern regions, the temperature in winter rarely drops below zero, there is no problem drying the fish (wilting). For drying in the winter they use sheds, attics, verandas, balconies ... And how to dry the fish when it is constantly cold! The high temperature in the house (heating) allows the fish to dry in the winter, but a real dried up is unlikely to work.

Correct meat ripens in fresh air + low humidity and wind. At home, in the winter the process is too fast and the carcasses stupidly dry. Freeze (dry) fish in the winter on the balcony for a long time + dry (finish) will have to be in the apartment. Many people are confused by the smell in the apartment; drying the fish in the winter (electric dryer, oven, bathroom, kitchen ...) is a strong fishy aroma for one and a half / two days. Smaller drying fish smell less and vice versa!

How can you fool an entire population by forcing them to believe that they are on the path to a better life? Thanks to the "economic terminology," the litany that the mouth of all sides of the regime controls the feat pushing the workers into the abyss of suffering, yes, but - and there is great skill here - they sang songs of praise from their tormentors.

It is necessary to wage war without stopping the economy. Or, better yet, turn off all commercial media and look at the reality around you; and then mobilize and cope with government agencies and the “economy” of the privileged minority. This is the day of the grill: a table is set, plates with and with, in cans loaded with fresh fruit. Amber is already prepared and is looking forward to the arrival of food. The heat is perfect, so that all the tastes of the food come naturally. Do you need to cook meat, fish and seafood, vegetables and fruits?

Through various experiments, I chose my way to dry fish in the winter. The meat turns out elastic, in the process of drying does not deteriorate, fatty with a characteristic odor and taste + comes off in strips. To dry a perch / roach, 150–200 grams must be cleaned, guts and gills prevent uniform drying + a source of unpleasant odor. In the belly of perch and in the winter there may be fry, in the roach prikormka. Carcasses are well washed inside with blood and salted. I put a glass of coarse salt per kilogram of fish + salt for four / six days, river fish are often infected with worms! However, salt as you see fit.

Let's take a look at this. Learn how to grill every type of food. Beef is rich in flavor and perfect for grilling. Choose beef with a high fat content and juicy flavor. Place the coated beef at room temperature for 20 minutes before grilling. Please note that the grill must always be clean and oiled so that it does not stick.

Let the meat cool for about five minutes before serving. Thus, the juices will be distributed more uniformly, leaving the meat more tender and succulent. Medium or high-grade steaks, such as round and empty, are ideal for grilling. Enjoy strong and even fire. Formed crisp, all natural juices will be saved. Wait for the right moment and dissolve the meat once. Do not forget to use tongs instead of forks. The meat, after grilling, must be removed and covered with aluminum foil.

In winter, it is better to salt dry. The bottom of the saucepan is sprinkled with salt, the fish are laid out in rows, each layer is salted. Salting is covered with salting with a suitable plate, cargo is placed and kept in a cold place for several days, the brine must be drained. Then each is washed and soaked with cold water for 3/4 hours, water is changed a couple of times. Try pectoral fin, salt almost does not feel it means soaking is over. Leave until full runoff of water, spread out three / four layers of newspapers on the floor and lay out the carcass.

Leave it for five minutes so that the juices are redistributed in a uniform manner. Cooking time depends on the height of the steak and how you like it: bad, average or good past. If you like sauces, use them only to accompany already cooked meat and never season.

Mutton meat is very tender meat and has the ideal fat content to be grilled. Meet those who love grilling. Remove red meat from the cold before cooking; should be at room temperature before grilling. Chops: Place the chops already seasoned with salt, olive oil, garlic and aromatic herbs for two minutes in the hottest grill area. Then skip the chops in a less hot zone for six to eight minutes, until they turn brown. They are ready to eat and walk to the bone.

Fully dried fish hang for drying on a rope. It is convenient to use large paper clips curved with the letter S. It is completely unimportant to dry the head or tail for gutted fish, the main thing is that there are gaps for air circulation. Sliver the trousers with toothpicks or matches, dries faster + less smell. In winter, the drying ropes can be pulled in the room, kitchen, bathroom ... 4-5 days and a tasty dried / dried fish is ready. Of course, this method of drying fish in the winter will not get rid of the smell, although the aroma is not nasty and passes quickly.

Perna: choose the seasoning that suits you best: if you like more exotic and spicy flavors, choose to spread your leg with a mixture of spices; If you prefer more fresh flavors, season with salt, garlic, olive oil, rosemary and sage. Do not forget to let the meat rest before chopping the board. Identify the lines that move to the main muscle fibers and cut perpendicular to the muscle, which will help increase the tenderness of the flesh. The point of meat can vary between the environment and the past.

Pork should be well made, but not allowed. The bark should be firm and tender, but discard any part of a darker or charred frying pan that is harmful to health. Start with the fastest and finest meat dishes prepared as snacks or appetizers. Reserve the thickest and slowest meat for the finish.

How to dry fish

Dried fish fell in love with many people for its dense texture and relative ease of preparation. Experienced housewives prefer to handle the carcass in such a way as to increase the duration of storage. It is known that store products are crammed with stabilizers and preservatives, so it can hardly be called completely natural. It makes sense to consider the procedure of drying fish at home, which we will talk about today. This business has its own peculiarities regarding the choice of raw materials and its preparation for further manipulations.

Mixed fried pork is quite complete: beef, entrecote, enthemadad, chops and famous secrets - this is the success of any barbecue. Smoked sausages and sliced ​​sausages: smoked sausages and sausages should be grilled over medium heat, so that they are roasted outside and evenly cooked inside. Apply to medium temperature and cook slowly, about ten minutes to melt the fat. Place them between two pieces of bread or cut into small pieces and serve with a vinaigrette sauce filled with coriander.

Cookies and entrecote: they must be pre-seasoned and slowly fried in medium heat. Crisp is very tasty. Rotate regularly and brush with sauce or marinade. Be it 100% beef, meat or fish, enjoy the opportunity to eat a juicy grilled hamburger. The grill grill is grilled and needs only one turn. Be patient and let the hamburgers create caramelized crust - it will not allow it to stick to the grill. Make no mistake by pressing them with your back with a spatula - she will crush the hamburger and allow the juices of the meat to get lost.

The right choice of fish for drying

Many housewives are faced with the question: "What fish to choose?", And it is not surprising. The variety of varieties is impressive, but not all are suitable for processing in this way.

  1. Fans of dried product argue that you can use both fresh and frozen raw materials. In this case, the latter option is suitable only after complete thawing at room temperature.
  2. Experienced housewives brought their own varieties of fish, the most suitable for drying in the home. These include Argentina, capelin, crucian carp (sea), perch, halibut, flounder, herring, sprat, sprat, sardine, mackerel, slab, sprat, mackerel, slab.
  3. Other varieties such as hake, roach, ram, carp, bream, roach, sabrefish, shemai, ide, chub, sop, etc. will be suitable. However, these types of fish will not fully convey the taste of the dried product.
  4. It is important to remember forever that of all the names mentioned, special attention is paid to sardines, herrings, flounder, horse mackerel, sprat, halibut and herring. They cannot be harvested in large quantities, since the consistency itself quickly disappears. The listed varieties after processing are stored for about 3 weeks in the refrigerator and not longer than 4 days at room temperature. At the same time, other breeds are stored up to six months in the refrigerator and about 3 months at room temperature.
  5. If we talk about the weight category, the weight of the carcass should not exceed the mark of 1 kg. It is important to assess the smell of fish, the product should not smell like antibiotics, oil or other harmful substances. Evaluate the walls of the belly; they should not go inward (after pressing the body of the fresh carcass returns to its original position).

Preparation of fish for drying

  1. A distinctive feature of cooking fish using this technology is that the carcass is not required to be cleaned or gutted. The main thing is to choose a fresh, suitable in size catch, then pickle and dry it properly.
  2. In the process of drying the pulp absorbs fatty tissue, which is located under the scales. This move gives the finished product a soft and pleasant aftertaste. Many are interested in the question of whether there are differences between the technology of drying in the summer and winter. There are no serious aspects, but there are basic features.
  3. In the summer it is recommended to monitor the sanitation and not to allow insects to enter the carcass cavity. In the warm season, experienced housewives prefer to gut fish, so that the open belly could be clearly seen. Also in summer, the fish feed on algae, which gives bitter bitterness to the final product.
  4. To prepare the fish for drying in the summer, make a solution of table vinegar and water (proportions 1: 5). Gut the carcass, rinse it under the tap (cold water), leave to soak for a quarter of an hour. After the expiration date, allow the fluid to drain. In winter, it is not necessary to butcher the raw materials, it is enough to wash the fish and dry with paper towels.
  5. To ensure a uniform brine of the carcass of a large carcass, cut it along the ridge and flatten it into one plane. Some housewives prefer to chop fish with steaks, it all depends on personal preference.

Fish drying technology

The cooking process is not particularly difficult and includes the main steps. The first step is salting and soaking the fish, then the carcass is dried in a place with good circulation and relative humidity. Consider each step in more detail, we select the main thing.

On average, a poorly cooked beef hamburger takes about six minutes to cook a grill, but about ten minutes have passed. After grilling, cover with a sheet of foil and let them stand for five minutes. If you prefer chicken burgers or meat mixture, grill for at least ten minutes and make sure the meat is well done.

Prepare and lay the meat or fish. Cut off generous and uniform pieces so that they are firmly attached to the skewers. If you use wooden skewers for skewers, put them in water for half an hour before use, so that they do not burn so much when they are on the grill.

Stage number 1. Salted fish

Recipe 1.  Rinse the carcass thoroughly with water, transfer to a platter and put in the cold for 2 hours. After the expiration date, prepare deep tare, lay the carcasses in one row, evenly distributing the fish along the bottom of the tank. Powder raw materials with copious amounts of salt. To the end product turned out tasty and rich, you can not save on salt.

Start by installing the skewers in high heat so that they acquire the color outside. Skip them on medium heat and let the kitchen slowly. If you want, make skewers with seitan and tofu and marinate. Sandwich with eggplant, pepper, zucchini, shallots and mushrooms. Cook with homemade sauces: mustard sauce, yogurt sauce, vinaigrette sauce or barbecue sauce.

For meat, fish usually has less fat, a thin texture and a thinner thickness. Brush the broiler with butter, it matters when you turn the fish. Not all fish are suitable for grilling, choose the strongest and most reliable. Very thin and delicate fish is unlikely to last. Grilling times vary depending on the type of fish, but most fish grills are fast. Keep in mind and do not let them dry.


Following the first row of fish goes second, the manipulations are repeated until the whole container is filled with salted carcasses. Leave the container at room temperature until juice appears.

Many believe that an excessive amount of salt will adversely affect the result, but this statement is extremely erroneous. The main failure of novice housewives lies in the fact that they add a little salt. In this case, the dish is tasteless.

Grill fish always with weights and grease the grill with a little oil so as not to fish. Whole fish: Place the fish on the grill, seasoned with salt or stuffed in the abdominal area with herbs, lemon and onion. Wait until the skin becomes crisp, and then rotate it. Ten minutes on each side on the grill and ready to serve. Fish: grill grill can be grilled directly on the grill or put on aluminum foil with chopped fresh vegetables, lemon and spices. If you like fatty fish, salmon is the right fish.

After a certain period of time, you will notice that the fish gave the juice. This feature characterizes the beginning of salting. After that, move the container in the refrigerator for 5-6 days.

Recipe 2.  There is another recipe for pre-salting in liquid. To do this, wash the carcasses, dry them with paper napkins / towels, rub each fish with a large amount of salt.

First put the side of the skin in contact with the grill to make it easier to turn. Grilling already takes an average of 30 minutes. If you like skewers, you can combine them with exotic fruits, squid or cuttlefish. Grill them for two or three minutes on each side. Delicious with garlic and chilli sauce, shrimp can also be used in a salad or dish.

Grilled vegetables are always healthy and tasty accompaniment. For example, slices of eggplant, zucchini or pumpkin and brush with olive oil, lemon and salt. To grill whole vegetables, wrap them in aluminum foil and drill a few holes for the penetration of smoked flavor. They will evaporate evenly. Those that are located in lines on the lattice must be patiently rotated. It takes a few minutes to prepare them.

Put the raw material in a deep container, fill it with a solution of room temperature, place it under a press. To prepare the brine, mix 120 gr. salt and 480 ml. filtered water, bring to dissolve the crystals.

It is easy to determine a sufficient amount of salt: remove one carcass, send it to a container with fresh water. If the fish surfaced, proceed to the following manipulations.
  (drying). In cases where the product sinks, it contains too much salt. Soak the raw materials in ordinary water until the extra ingredient is “washed”.

Roasted and sweet fruits are a good way to finish a barbecue. Heat and smoke help bring natural fruit sugar. Enjoy the aroma of caramel that remains in the air. Put the fruit on the saucers and turn them every five minutes until they turn golden brown. It is rare for beauty, for lifestyle, for the result of work that comes out of the hands of people. Fishermen swim in the open sea for up to six hours in search of a curious fish: flying fish. And give the secrets of these waters and these people.

In the middle of the road we came across a wind energy project that generates energy through the wind. But this causes controversy with the population, because the government wants to install this equipment over the dunes. Many people complain that it will ruin the landscape. Everything went very well until our boat ran aground. And in order not to delay too much, we decided to cut the trip and follow the sand from the buggy.

Stage number 2. Curing process

  1. First, prepare the necessary inventory. You will need a strong thread (twine), fish will be strung on it. Wooden boxes and gauze will be required, which will prevent insects from entering and provide air flow.
  2. After salting, lay the carcasses on parchment paper or album sheets for partial drying. Next, proceed to stringing, armed with a needle and thread. Pass the gypsy needle through the eye holes of the fish, directing the backs of the carcasses to one side.
  3. It is important to string "raw materials" in such a way that the bodies do not touch each other. If we talk about the number of carcasses per bundle, it should not exceed the mark of 15 heads (small samples). With regards to larger specimens, their number is usually 5-6 pieces.
  4. Proper drying of fish is carried out in the open air (in summer) and in the kitchen (in winter). The box is required for drying carcasses in the warm season, you can put it on the loggia or balcony, covering the fish with gauze. If it is cold outside, hang the bundles near a gas or electric stove.
  5. The duration of the procedure varies depending on the size of the carcasses. For cooking big fish you need about 3-4 weeks. In the case of small specimens, the curing process takes 15-20 days.
  6. The appearance of the product will tell you about the readiness of the product. On the surface of the carcass should not be residues of salt, while the fat protrudes out. Also, the “dead” carcass does not have dry areas of meat, its skeleton is visible with a daylight lamp.
  7. If the fish meets the above requirements, remove it from the string and wrap the parchment paper. Send to the bottom shelf of the refrigerator for final maturation. The duration of exposure in this case is 20 days.


The population is 6,000 people, and in the colony - 200 fishermen. Soon fishermen began to appear, who were two days at sea for flying fish. Their boat does not reach the sand. Fisherman shows that they even catch up to 4000 fish. In the region, they are calculated per unit, not per kilogram. In high season, from May to June, there are a lot of fish, and therefore the price drops. In the summer, the number reaches 120 reais.

And since the fisherman always gets up early, we too get up early. At 3 o'clock the team wakes up to accompany the fishermen who are going to open the sea to fish. Fisherman Chikero Martins explains that it is necessary to swim for almost six hours, until he reaches the point of catching a flying fish. For two days they remain on the high seas until they finish work.

  1. The most delicious fish species are those that have a wide layer of fat. For this reason, it is recommended to carry out a careful selection before starting to dry.
  2. To eliminate the unpleasant smell of silt immediately after catching, put all carcasses in a deep bucket or container. Put inside the fresh branches of nettle, leave for 30-45 minutes in a cool place.
  3. In the process of gutting large individuals, remove only the gills and intestines, leave everything else unchanged. As mentioned earlier, actions are held in the summer or at will in the winter.
  4. If drying is carried out in the warm season, vegetable oil will help scare away insects. Lubricate the surface of the carcass with it and leave until completely absorbed. The vinegar solution (100 ml. Of the composition of 1.3 liters of drinking water) acts in a similar way.
  5. The optimum level of humidity is considered to be in the range of 70-80%. At the same time, choose a dark room for drying fish with sufficient air circulation.
  6. Wasps and flies fly only to fresh, recently hung fish for drying. To avoid such consequences, send the twigs with the carcasses to the balcony late in the evening, by morning the composition will grab with a crust.
  7. To carry out rapid drying, open the belly of the carcass, gut the fish. Secure it in the open state with matches (remove the heads beforehand) or with toothpicks.

The process of drying fish at home has a number of features that are important to consider. Choose a carcass with a large fat layer under the scales. In the summer time, dry the product under gauze by smearing the surface with vegetable oil or vinegar. Consider dry and wet methods of pre-salting, choose for yourself the appropriate option.

Twenty years ago, Cicero traded field fishing, and the first lesson he learned was respect for the blue giant with its vibrational mood. It was the morning of navigation. It is time to start fishing, and the reporter Poliana Abritta is coming to escort.

In Brazil, there are four types of flying fish. It weighs about 150 grams. There are five types of swallows in the body of the fish. The largest are the chest scarves, which make up 70% of body size. These are the wings of the fish that support the flight. But shooting a flying fish is not easy. Filmmakers Dennis Lutz and William Torgano spent hours trying, while the fish, too smart, were far away.

Video: how to fish fish