Marika33
Katerina, which was on the loggia?
Masterpiece!
Ilmirushka
So let's write down the mackerel from the log!
Katko
marika33, Marina, oga, the same
eye
Quote: Katko


Fish flood
Fish flood
Fish flood
Fish flood
This is your
Just fly away
Straight sturgeon practically
And sometimes it seems that it is slightly smoked
give mercy, Katerina !!!
from STURGEON skumbrecks !!!
Well, give me a better recipe:
we now have no rest,
continue until we repeat
we are unlikely to forgive you
of these gilded cuts
and smoked pastishta -
lovely sight!
delicious !!!
Katko
eye, Tatyana,
eye
Katko, Katerina,
Marika33
eye, Tatyana, well done, she said everything!
Lyusenka
Katko, Katerina, impossible beauty!
I join the general chorus: we are really looking forward to the recipe!
Katko
Everything is very simple: salt + sugar + mustard (I had a powder, or ready-made) and salt in the refrigerator for a day
Rinse with water, blot the moisture and hang it for a day or in the refrigerator or on a loggia - it was cool, the same for a day.
Important! After drying, keep in the refrigerator for another day
And only then
Deva
Oh, how good the fish is. And how much sugar, salt, mustard and what is the weight of the fish?
Katko
Deva, Elena, I don't weigh fish for salting, salt-sugar 2 to 1 or even 3 to 1, mustard literally half a teaspoon per carcass
Just sprinkle the fish with curing mixture in a thin layer.
M @ rtochka
I defrosted a mackerel for pickling, and saw the parasites inside
Never looked at the insides! Maybe they lived in all the fish ...
In general, I'm afraid to salt now
Ilmirushka
M @ rtochka, Daria, doctor experts assure that after freezing and salting they are not terrible.
I always clean out canned food, also come across.
Katko
M @ rtochka, Daria, do not be afraid, they are current in the belly of fish, daily freezing kills them, salts




While you are baking, cut the mackerel thinly from the freezer, it will quickly defrost
Fish flood
It is very convenient to have a stock of salted fish
Marika33
Quote: Katko
It is very convenient to have a stock of salted fish
It is only you who can have such an endurance. And some, until they eat, will not calm down. For this reason, it lies frozen and salted in portions, 2 times a week.
Katko
marika33, Marina, what kind of excerpt are we talking about? I just salt 13-17 pieces at once
Marika33
Katerina,
Katko
Wooo, right now there are 13 or 16 mackerels and 13 herrings ... You can hold out for a short time




And yet a novelty recipe for dried herring was slipped in, I want to try it, I need to buy more ... 5 kilograms, otherwise they write in the comments that it disappears at the speed of light
M @ rtochka
Ilmira, Katerina, the merci is huge !! Since the experts say, you need to salt!))
We have not seen fresh mackerel on sale. And defrosting, salting and freezing again is probably wrong
By the way, this fish of mine is from Red Caviar ...
Katko
M @ rtochka, Daria, but where in our latitudes is unfrozen herring mackerel, what are you doing)
Of course, we only buy frozen
Katko
Make herring butterflies for now
Fish flood
Then the goodies buit
Yarik
Quote: Katko
Then the goodies buit

The fact that you will have delicious food, we have no doubt
And what will it be, inject?
Katko
Dried herring
Ilmirushka
Quote: Katko

Dried herring
Katerina, I'm waiting!
I have wanted it for a long time, but I am dried with tomatoes
Yarik
Quote: Katko
Dried herring

Damn, when I get to the dried fish, it's all chicken and pork.
Tricia
Quote: Katko
Dried herring
What a treat! And show, even from a distance? ))

And lately I have not been able to clean the fish normally, it is already infuriating, I can’t pick up a good knife, but my husband cannot sharpen what we call knives ... Or my hands are completely steel hooks.
Ilmirushka
Quote: Yarik

Damn, when I get to the dried fish, it's all chicken and pork.
Yaroslavna, CHOZH so you impoverish the menu?
Yarik
Ilmirushka, Ilmira, this fish just does not live to be dried
Ilmirushka
Quote: Yarik

Ilmirushka, Ilmira, this fish just does not live to be dried
yeah, ex-ex
Katko
Tricia, Anastasia, in the process while, floating in the tastebaths))




And this option is completely for the lazy) butterflies, salted and dried later. You don't need to cut anything especially)
Herring had to go specially to buy it, I really didn’t know the recipe, how to try it, but I have all the salted herrings in the freezer)
All three were caught with caviar, salted with a mixture of salt / sugar, in the morning for a sandwich with butter, mmm, lepota)
Tricia
Quote: Katko
All three were caught with caviar, salted with a mixture of salt / sugar, in the morning for a sandwich with butter, mmm, lepota)
Ummmur! Nom-nom-nom
What a beauty!
We also need to look for normal fish suppliers so that not 10 kg can be taken, ehehe.
And then the story about the tastebaths for herring already causes envy and salivation!
Katko

Fish flood





Tricia, you will not believe it, I bought these three for a test at the Traffic Light, straight silver, winged, non-frozen and only 78 rubles each

Tricia
Wah, what a young, beautiful butterfly, just juicy parsik !!

That's for sure, the beast runs to the catcher! We must start looking for a normal fish and it will swim. And dry, and eat her, delicious and aromatic!
Even in the city's joint purchases, I'll look, I'm getting smarter right before our eyes - such an idea came!
Yarik
Katko, Katerina, beautiful herrings! And how did you dry them, naturally or in the dryer?
Katko
Yarik, Yaroslavna, yes, they still freeze in the baths) have not dried yet
Yarik
Precisely, I did not immediately see it. And how are you going to dry?
Katko
Probably better in a dryer, for evenness and uniformity
Can you advise Cho?
selenа
Katerina, at a low temperature of 40-50, at 60-70 the protein curdles, it will be boiled-smoked IMHO.
Or direct a fan towards the product?
Tricia
Katko, Katerina, I would have dried in the dryer anyway, it’s so much faster for me, so that it would blow in a breeze. I put on the lowest temperature (I have 35 grams), and after some. the time when the fish will be elastic, turn on the pace. abruptly to kill any disease-causing agents, if any. And the structure is already dried, it does not turn into boiled.
Katko
Thank you all for the recommendations
Ilmirushka
Hello everyone
Katko, Katerina, how are your butterfly herring?
I carry a dish with fish associated with the same
Fish flood
Katko
Ilmira, hello) swim)
And who is this?
Ilmirushka
Quote: Katko
And who is this?
well Katyayayaya! Well, at least throw one version!
Katko
I'm outside, the sun is shining
Ilmirushka
Quote: Katko

I'm outside, the sun is shining
zucchini flowers stuffed with fried milk from red fish, bathed in an egg and fried.
Restaurant lunch I have today
Katko





Right now, I caught herring out of the bathtubs ... flow around on the grate, cut off a couple of fins, how can I save it to the dryer? she is already so tasty
Ilmirushka
Quote: Katko
how to save it before the dryer? she already tastes so good
Well, just try!
Marika33
Quote: Katko
how to save it before the dryer?
Now, my mackerel will not come to drying in any way, it is destroyed along the way.
Ilmira, I decided that you have fish in zucchini puree, like in the dough. And yours is even cooler.
Ilmirushka
Quote: marika33
And yours is even cooler.
And then!
I was interested in these fried flowers
Igrig
Quote: Ilmirushka
I was interested in these fried flowers
Ilmira,
I think it's still FLOWERS!

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