Salting ram. Dried ram: an exquisite delicacy at home. Wet way of salting ramps

Taranka - delicious fish... It is especially good when dried. But first, the product must be properly salted. How to do it? Of course, there are some nuances, but everything is incredibly simple. Let's take a look at the options available.

How to properly prepare a ram for pickling?

It is best to salt freshly caught fish. However, this is not always possible, so you can also use frozen food, which you must first defrost at room temperature. This completes all the preparatory work. There is no need to wash, clean or gut anything.

How to salt a taranka correctly?

There are several ways to pickle a ram. Let's get it all in detail.

Dry way of salting the ram

In this case, there are two options. Both are simple. So choose which one you like best. So:

Option number 1

Take the prepared fish and rub it with salt from the tail to the head. Try to let the husks rise. Fill the mouth and gills of the ram with salt. After that, string the carcasses on a thick thread or wire and hang in the shade in a draft. So we salt and dry at the same time. The fish should hang in this state for at least 2 days.

Option number 2

Prepare deep enamel or glassware. Wash and dry the container. Now add some (25 g) salt to the bottom. Arrange the ram in one layer. Next is the salt. Followed by a fish. And so on until the main product runs out. As for the ratio of fish to salt: from 1: 0.1 to 1: 1. It all depends on the season and conditions. If you can send the prepared semi-finished product to the refrigerator, then put less salt. And if it's summer outside and you don't have a cool place, then pour 1: 1. After that, put oppression on top and take out the fish after 1-2 days. Then rinse off the salt. You can soak the ram a little. And again, hang in the shade in a draft.

Wet way of salting ramps

There is nothing difficult in this method of salting fish either. Just dilute water with salt in a 1: 0.1 ratio. Now fill in the prepared fish so that it is completely covered. Press down on top with something so that the carcasses do not float. Soak the ram in brine for 2-3 days. Then take it out (you can soak it for 20-30 minutes in cold water) and hang it in the same way as in other cases.

Of course, a wide variety of spices can be added to salt. For each kilogram of fish, take about 1 tablespoon of chopped spices. Sprinkle whatever you like.

Fragrant and tasty fish taranka (taranka, ram) from the carp family has always been popular in southern Russia and Ukraine - it was dried and served with beer. Subsequently, any dried fish, such as roach and roach, began to be called a ram. Dried taranka was the most affordable and cheapest snack in Russia, so it was very popular. All residents of the Kuban and Azov regions know how to make a taranka: first, the fish is salted and then dried, as a result of which it acquires a special spicy taste and aroma. You can't find better beer snacks!

How to cook a taranka: choosing and processing fish

Since any dried fish is now called a ram, for this dish you can take not only ram, roach or roach. Other types of fish are also suitable - bream, breeder, sabrefish, pike, crucian carp, rudd, ruff and gudgeon. A very tasty taranka is obtained from blue bream, silver bream, top-melt, vomer, perch and goby. The fish should be of medium fat content and small in size, otherwise it will not be salted and spoil. The fattest fish are bream, vomer, and sabrefish are of medium fat content, ruff is very tender and has few bones, dried perch is sweetish, and pike is richly tart and spicy.

It is not required to process the fish in a special way in order to salt the ram - it is enough to rinse it well and remove the entrails if the fish is small. Some gourmets love gutted ram - they all have their own tastes. However, in summer, when the inhabitants of rivers and lakes feed on greens and microorganisms, it is better to gut even small fish, otherwise an unpleasant smell will appear during the drying process, and the taste of such a ram will give off bitterness. By the way, it is also better to remove the gills - they can spoil the taste of the fish. How to salt a ram if you still decide to leave the insides? To do this, before salting, pour a saturated saline solution into the fish's throat - for this reason, many people prefer to salt the ram live. The fish opens its mouth and swallows the brine, which makes it possible to qualitatively salt the internal organs.

First, the fish is salted and then dried. How to salt a ram at home? Exists different recipes salting ram, but usually use two methods - wet and dry. The wet method is suitable for small fish, dry for large fish weighing more than 1 kg.

Wet salting of fish

According to this recipe, the ram is salted in a sufficiently concentrated brine, and the degree of salt concentration is checked with a raw egg - it should float to the surface. A strong solution for salting fish is called brine, and the fish is kept in it for about 3-4 days, and so that it does not float and saline evenly, it is covered with a metal mesh on top or a grate is placed on which the load is placed. The bucket, basin or pot where the ram is salted should be placed in a cool place so that the fish does not spoil. For wet salting, fish weighing less than 0.5 kg are usually taken. In general, the question of how much to salt the ram depends on the size of the fish - the larger it is, the longer the salting process will be.

After that, salted fish are washed well and soaked in fresh water - small for 30 minutes, and large for several hours. At the same time, it is recommended to change the water several times, and after the first change of water, let the fish lie in the air, come to their senses and allow the salt to be evenly distributed in the tissues. Then you can put it back in the water, and when the fish begins to float, the soaking process can be considered complete. Do not worry about how to salt the ram without oversalting it - it is believed that it will absorb as much salt as needed. Salted and soaked fish becomes slightly transparent and takes on a light amber hue.

How to make a taranka correctly: dry salting method

First, the fish is rubbed well with salt, salt is poured into the abdomen, into the incision in the back and into the gills, if you decide not to remove them. Pierce the carcass with a fork or knife and rub salt into the holes. Pour about 0.5 cm of salt into a large stainless steel metal bowl, place the ram in tight rows with the back facing down and sprinkle generously with salt on top to create a real 1 cm thick layer of salt. 1 kg of fish requires about 250 g of salt.

Add another layer, and then place a plate smaller than a saucepan or a wooden board on top to provide fresh air for the fish. Place oppression on the lid and place the fish in a cold place, such as the refrigerator, cellar, or balcony. At the same time, make sure that the sun's rays do not fall on the fish. By the way, at first it is better to put a little oppression, after about 6-7 hours it can be increased - this way the fish will be salted evenly. It is interesting that in Russia, in villages, fish was salted in a wooden box with holes, which was placed in a spacious container.

During the salting process, a liquid is formed, which will have to be drained, and the salting time depends on the size of the ram. Fish weighing up to 100 g are salted for 1-2 days, medium-sized fish weighing 600-800 g take 3-4 days, and large fish will need from 5 to 14 days until they are completely salted. As soon as the ram stops emitting juice, it is ready, but first it should be rinsed well and soaked in cold water for 2 hours, then held in vinegar water for an hour - take about 50 ml of vinegar in a bucket of water. This is done to prevent the multiplication of pathogenic microorganisms, because of which the ram quickly deteriorates.

How to dry a ram correctly

Make a double string and string the fish on it at a distance of at least 7 cm from each other, passing it through the eyes so that the valuable fat and brine do not flow out through the mouth, but remain inside. Some fishermen dry the ram on hooks, and put the small fish on a wooden surface and turn it over as it dries. Such a ram is especially tasty, tender and rich. Fish "garlands" should be hung in a well-ventilated place, but in the shade - in the attic or on the balcony, taking care of the absence of insects. By the way, soaking in vinegar water is a reliable prevention against flies, because the smell of vinegar scares them away. If flies land on fish, it is better to discard it immediately, as they may lay eggs on it. For more reliable protection from insects, it is better to put together a special box for drying fish and cover it with a fine mesh.

Many people dry fish in Isidri dryers - in this case, you need to slightly open the gills of the ram (if they are not removed), cut the abdomen and strengthen it open with toothpicks.

After 3 days, the fish can be considered jerky. If you want dried ram, wait 2 weeks. A properly dried ram is not soft or hard, has a pleasant taste and smell, has a reddish-amber shade without yellow spots, and glows slightly in the light. Wet salted fish becomes juicier after drying, while salting without water gives drier fish.

How to make a ram delicious: gourmet secrets

For salting, use coarse salt, which has the ability to draw moisture from the fish. The less liquid there is in the fish, the faster it will dry up later and will turn out to be more tasty. In addition, fine salt forms a crust on the surface of the carcass and prevents the fish from salting.
The addition of a small amount of sugar to the brine makes the fish very tender, spicy and tasty.
What weight should be the bending when salting? Usually a load weighing 3–20 kg is placed, depending on the size of the fish and personal preference. If you salt your fish during the summer, cover it with a cloth or gauze to keep insects out.
If you want the fish to dry well, cut it slightly after salting. This applies mainly to large fish, because small fish dries much faster.
During dry salting, many housewives drain the brine from the pan or bucket by hand, which is not very convenient. The ideal option is to drill holes in the bottom of the pan, and then the liquid will drain on its own. Then this dish can always be used for salting fish.
If you dry the ram, moisten it with water and wrap it in parchment for 2 days, periodically dampening the fish. Too dry fish can be ground to a flour consistency and sprinkled on salads, soups and main courses.

We store the ram correctly

Dried ram can be stored for up to 4 months if cooked according to all the rules. You can lay it in layers in sterilized jars, roll up the lid and put it in the cellar - so it stays fresh for up to 10 months. Often the fish is kept in a basket, bag, wrapped in parchment paper, and a dried taranka feels good only in a cool place in a plastic bag or foil, and its shelf life is shorter. In the refrigerator, the ram is stored in the freshness zone - for this, the fish is greased olive oil and placed in glass jars. Do not keep salted fish in the air for a long time, because fish oil is oxidized, and the ram does not taste very pleasant. At low humidity the fish grows moldy, at high humidity it dries up, so the ideal storage conditions are 80% humidity and a temperature of 3–8 ° С. In kraft paper, covered with polyethylene on one side, the ram can be stored for 8-10 months.

Taranka is quite dietary and very useful product containing protein, valuable fish oil, iodine, chromium and many other useful substances. Dried fish protein provides a full-fledged metabolism, and omega-3 fatty acids protect against cancer, stroke and heart attack. Taranka makes unusually delicious soups and snacks. Considering that the calorie content of the taranka is only 88 calories, you can afford to eat it at least every day without fear for your figure!

Cooking secrets

How to cook a taranka: choosing and processing fish

Since any jerky is now called a ram, for this dish you can take not only ram, roach or roach. Other types of fish are also suitable - bream, breeder, sabrefish, pike, crucian carp, rudd, ruff and gudgeon. A very tasty taranka is obtained from blue bream, silver bream, top-melt, vomer, perch and goby. The fish should be of medium fat content and small in size, otherwise it will not be salted and spoil. The fattest fish are bream, vomer, and sabrefish are of medium fat content, ruff is very tender and has few bones, dried perch is sweetish, and pike is richly tart and spicy.

First, the fish is salted and then dried. How to salt a ram at home? There are different recipes for salting taranka, but they are usually used in two ways - wet and dry. The wet method is suitable for small fish, dry for large fish weighing more than 1 kg.

Wet salting of fish

According to this recipe, the ram is salted in a sufficiently concentrated brine, and the degree of salt concentration is checked with a raw egg - it should float to the surface. A strong solution for salting fish is called brine, and the fish is kept in it for about 3-4 days, and so that it does not float and salted evenly, it is covered with a metal mesh on top or a grate is placed on which the load is placed. The bucket, basin or pot where the ram is salted should be placed in a cool place so that the fish does not spoil. For wet salting, fish weighing less than 0.5 kg are usually taken. In general, the question of how much to salt the ram depends on the size of the fish - the larger it is, the longer the salting process will be.

How to make a taranka correctly: dry salting method

During the salting process, a liquid is formed, which will have to be drained, and the salting time depends on the size of the ram. Fish weighing up to 100 g are salted for 1-2 days, for medium-sized fish weighing 600-800 g, 3-4 days are enough, and large fish will need from 5 to 14 days until they are completely salted. As soon as the ram stops emitting juice, it is ready, but first it should be rinsed well and soaked in cold water for 2 hours, then held in vinegar water for an hour - take about 50 ml of vinegar in a bucket of water. This is done to prevent the multiplication of pathogenic microorganisms, because of which the ram quickly deteriorates.

How to dry a ram correctly

Many people dry fish in Isidri dryers - in this case, you need to slightly open the gills of the ram (if they are not removed), cut the abdomen and strengthen it open with toothpicks.

After 3 days, it can be considered jerky. If you want a dried ram, wait 2 weeks. A properly dried ram is not soft or hard, has a pleasant taste and smell, has a reddish-amber shade without yellow spots, and glows slightly in the light. Wet salted fish becomes juicier after drying, while salting without water gives drier fish.

How to make a ram delicious: gourmet secrets

For salting, use coarse salt, which has the ability to draw moisture from the fish. The less liquid there is in the fish, the faster it will dry up later and will turn out to be more tasty. In addition, fine salt forms a crust on the surface of the carcass and prevents the fish from salting.
The addition of a small amount of sugar to the brine makes the fish very tender, spicy and tasty.
What weight should be the bending when salting? Usually they put a load weighing 3-20 kg, depending on the size of the fish and personal preference. If you salt your fish during the summer, cover it with a cloth or gauze to keep insects out.
If you want the fish to dry well, cut it slightly after salting. This applies mainly to large fish, because small fish dries much faster.
During dry salting, many housewives drain the brine from the pan or bucket by hand, which is not very convenient. The ideal option is to drill holes in the bottom of the pan, and then the liquid will drain on its own. Then this dish can always be used for salting fish.
If you dry the ram, moisten it with water and wrap it in parchment for 2 days, periodically dampening the fish. Too dry fish can be ground to a flour consistency and sprinkled on salads, soups and main courses.

We store the ram correctly

Dried ram can be stored for up to 4 months if cooked according to all the rules. You can lay it in layers in sterilized jars, roll up the lid and put it in the cellar - so it stays fresh for up to 10 months. Often the fish is kept in a basket, bag, wrapped in parchment paper, and a dried taranka feels good only in a cool place in a plastic bag or foil, and its shelf life is shorter. In the refrigerator, the ram is stored in the freshness zone - for this, the fish is greased with olive oil and placed in glass jars. Do not keep salted fish in the air for a long time, because fish oil is oxidized, and the ram does not taste very pleasant. At low humidity, the fish grows moldy, at high humidity, it dries up, so the ideal storage conditions are 80% humidity and a temperature of 3-8 ° C. In kraft paper, covered with polyethylene on one side, the ram is stored for 8-10 months.

Taranka is a completely dietary and very useful product containing protein, valuable fish oil, iodine, chromium and many other useful substances. Dried fish protein provides a full-fledged metabolism, and omega-3 fatty acids protect against cancer, stroke and heart attack. Taranka makes unusually tasty soups and snacks. Considering that the calorie content of the taranka is only 88 calories, you can afford to eat it at least every day without fear for your figure!

Ram - a type of roach - has minor differences: small scales, fewer rays in the lower fin. Usually sold at retail outlets dried. It is a favorite fish for the Kuban people, the peoples of the Don, Azov region. Ram is called a mixed species of different fish species. The Don population considers rams to be the Volga dried vobla.

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

Dried taranka (snack) is a traditional Russian snack for beer lovers and fans of dried fish.

Dried ram: cooking at home

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

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

Preparing is simple.

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

The fish is completely 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 well translucent.
The meat is firm but not tough, pleasantly fibrous.
One species of such a seductive fish is drooling.
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(average 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 raw potatoes float in it. Carcasses up to 250 g are not gutted before drying. Large fish are freed from giblets.

The generally accepted way of drying all carp fish:

wiping carcasses,
sprinkling densely packed layers of fish with salt or pouring with brine,
exposure under yoke for several days, depending on the size of the fish.
soaking, getting rid of excess salt,
hanging to dry.

All methods of soaking and drying in detail. They are well suited for drying ram.

With wet salting, the fish are dipped in bundles into the brine. When she starts to look out, more salt is poured into her. Small rams are kept for a couple of days, large fish - five to six. The fish in the brine is often stirred so 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 by the tail. Do not cling to its gills or lips, it is better to pierce it through the eyes. Hanging by the tail is more difficult, but at the same time the saline solution flows out through the mouth faster, excess salt accumulates under the gills, and flies cannot lay eggs there.

In careless owners, when drying, salt appears on the scales, the fish tastes unpleasant, rusts quickly, some of the fish are spoiled by insects. The fat melted from the heat quickly goes rancid, the fish acquires an unpleasant bitterness.

Winter cooking of dried ramps according to Astrakhan recipes

Inveterate fishermen store wooden barrels in the basements, into which brine is poured for salting fish. Spring and autumn catch is lowered into them. 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 it in a light frost for a couple of weeks.

In the cold, the fish does not deteriorate, the fat remains in the carcasses, there are no insects. In winter, drying is more convenient, the fish is well stored throughout the year in a cool place. The bundle is warmed in the house before use. The surplus can be sold. Hermetically packaged dried ram is stored for 10 months.

On the benefits of dried ram at home

Dried and dried fish contain Omega 3 fatty acids. This means that ramming is useful as a preventive product for:

cancer diseases,
heart disease - heart attack.
senile dementia,
failure and impaired cerebral circulation - 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 thyroid gland. Protein regulates metabolism. The fat present in fish promotes rapid clotting of blood cells, lowers "bad" cholesterol. Useful vitamins A, B, E support the vitality of the body.

Prepare dried ram for future use!

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

We place the 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 juice secreted from the fish does not go anywhere.

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

Oppression will be required again. In a day or two, brine (fish brine) will appear. The ram will be salted in about a week and a half. Then it should be removed from the brine, rinsed, dried and placed in some kind of storage container.

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

Drying and drying of fish

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

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

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