Dried fish, dried - how to do?

I want to amuse and warn beginners. Last summer I got a Sukhovey-M dryer (I really wanted Isidri, but it's hard to find it), which I just didn't dry there, only meat and fish remained. Meat is next in line, but fish ... A friend treated me to freshly caught bream in an amount of more than 20 pieces. I decided to dry eight bream, remembering that in the store they (dried) are sold whole, I decided not to gut them, sprinkled them with salt and left for two hours, I started the procedure ... A day passed, went the second, I assured that this is normal, the fish is simply drying, but I myself wanted to run away from home far and for a long time (at least until the end of the "drying"), periodically looked there and saw how my fish ... puffed up, saw my husband, said this disgrace is time to stop, although I hoped until the last that they would finally dry out, in general, I threw out the ball-shaped fish, tying the bag tightly and deep at night so that the neighbors on the stairs would not beat me. Gut their belly, and salt it hard.

And I dried (or dried) halibut ... Ice cream ... The piece was 40cm x 6cm x 6cm. When it thawed and the water was drained, five pieces 5cm x 5cm x5cm remained. And after a day in drying - five pieces 2 cm x 2 cm x 2 cm. Like this...
Before drying, I marinated it. It turned out delicious, but ... ooooooooooo little!

There are questions: is it possible to make a ram, dry shrimp (we sell Chinese dried in bags), I have already read about meat. I also wanted to hear about cucumbers, where are they then dried?

I dry the ram quite often, but in winter. I soak the salt, let the water drain - and into the dryer, I have Veterok, the discs have a sufficiently high side and the diameter allows, so that 3 good fish can fit into one pallet. I can't say the exact time - I watch it until it is ready, I like heavily dried fish, not soft-damp. The last time I dried a small goby about 3 weeks ago, there were no problems at all. I read that dried capelin turns out very well, but I have not tried to dry it yet. Do an experiment - tell me.

I dried capelin in a squirrel. It turned out very tasty, everyone liked it, but while it was drying in the apartment there was the smell of "cat paradise" ... We have a corridor next to the kitchen, where fish was dried, and some things were saturated with a fishing smell ... I had to turn on the air ionizer for a long time, but things wash...
I would have dried it, but they haven't sold capelin for a long time ...

I dried capelin in a squirrel. and some things were saturated with a fishing smell ...
I would have dried it, but they haven't sold capelin for a long time ...

Thank you, I will take into account your comments on the capelin, I will dry it on the balcony. And here in Ukraine capelin - heaps, do not dry out!

I have not dried the plum light yet, but my grapes have been drying for a long time, you see for yourself, if you are trying it and use it in the near future, then maybe 3 days will be enough, I have them on the third day with no intermittent drying, they are still very wet , that is, not grapes, but not raisins yet. But I want to dry them in order to keep them in the closet and they don't get moldy, and so that they will last for the whole winter.
Probably 1 pallet will dry faster. It's very difficult to say how long it will take

Girls, from my own experience, I can say that it is better to dry in stages (especially very juicy and voluminous products). That is, they dried it for several hours (for example, during the day), and turn it off at night. Repeat the next day. Increase the amount of drying time each time, and decrease the amount of "downtime".

Also, for example, plums and apricots, before drying, I pour sugar syrup several times - it turns out to be delicious. Such fruits are stored in ordinary glass jars, without a refrigerator.

I have never dried fish. I want to try it with a dryer. Girls, tell me how to handle the fish before drying?

This is not in Makeyevka, this is on the Starobeshevsky reservoir (you need to know the places)

I have never dried fish. I want to try it with a dryer. Girls, tell me how to handle the fish before drying?

To process before drying is to salt. I usually grease everything by eye - I sprinkle the layers of fish well with salt (there is so much salt that the previous layer is not visible). On top of the container is the load. And to the bottom of the refrigerator. Only in very cold weather I put it on the balcony. Even experts advise adding a little sugar to the salt, but I honestly add it if I salt very good fish - trout or pink salmon (I don't dry them, of course). I have a fish in salt for 10 days. Then soak it in running water, and dry it.
Yes, and I do not gut the fish before salting, only I must remove the gills and fill these gill sinuses very tightly with salt (a must!)
Look for more information on the net, when I was mastering salting, I looked a lot, but there is no fundamental difference in home technology for salting fish

Leka, and you dry such silver carps?

KVitka, I only bought drying in the summer, while I am mastering fruits = vegetables. I gutted the biggest one and sprinkled it with salt on the balyk, so it will be salted, soak it and probably will dry it in a dryer, because it's faster this way.

Of course, it will be faster and better quality guaranteed. I salted and dried the fish for a long time, even when I had no drying. I was tormented with her, hanging out on the balcony, then filming (rain, damp ...). I always sewed these gauze covers from flies. And more than once I had to throw out the fish, because the smell was too suspicious for me, and if I doubt the fish, then everything is thrown out of harm's way. But with a dryer - there are no such problems.
Good luck to you! Delicious fish for a cheerful company!

Maybe someone will need it. Dried rapana for beer. for 300 peeled rapans 1 tsp of medium-ground salt (tasters said more salt is needed)., tsp. Italian herbs and a pinch of garlic sushi. Left to marinate overnight. Then she beat off the rapana (an offer came to cut it with chips) and put it in a frying pan under the lid, simmer for 10 minutes, cool it and dry it in 3 hours.
I also dried the squid, boiled it, but I think this is not necessary, next time I will act as with fish. Salt for the night, soak and dry.

Good afternoon, we urgently need help. We decided to send a dried taranka to our relatives by mail. But the fresh one is still underdeveloped by the sellers, or rather it is here and now - it will go, but it will not stand the shipment. They advised us to hang it up at home, but there is an isidri dryer at home (this time), at home a couple of flies quickly flew to the fish, and we don't have a special box, and there is no place to weigh so that dripping and cheesecloth is not present (this is 2), as a result decided to add it in the dryer. We read it, realized that it would be cooked at 60, so yesterday and today I dried it alternating between the 1st temperature (like 35), and the second 40, I didn't turn it on on the 3rd, but ... I didn't gut it, because it was already dried, I decided it shouldn't play anymore role, only the gills were pushed so that the moisture came out. Now I looked, and the fish seems to be beautiful, but when pressed as empty under the peel, one broke, it does not smell spoiled, but the skin broke easily, like boiled, and the meat is also a little like boiled.

And now I guess to dry it further - and it will dry up to dried, or urgently gut it and turn it on for 60, at least so as not to throw it away, but more or less edible to bake, or is it already for disposal? But there is no spoiled smell, and I don’t understand why the boiled one came out at 40, maybe because the belly didn’t cut? And can she still be saved?

We dry the fish only at a high temperature of 55-60 * C and dry! Temperature 35-40 * С is suitable only for herbs, for parsley.

Fish must be gutted for drying, since the entire breeding ground is in the insides.
It is advisable to marinate the fish with spices before drying.

There are recipes for drying fish, see
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431513.0

Yes, that's the trouble. that the fish was already dried (more precisely, dried to elasticity, and it remained to add it, so that it was straight solid. And here and on another site I read that at 60 the fish turns out to be boiled, and at 40 it just dried ((Well, also 40 set). That is, it was not raw, but it was already ready, it only remained to be brought up to condition