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Dried fish "Platanka"

Dried fish "Platanka"

Category: Fish dishes
Dried fish Platanka

Ingredients

Fresh fish
Salt

Cooking method

  • Platanka - this is the name of the method of cutting, salting and drying fish.
  • Cut fresh fish along the back along the ridge from head to tail.
  • We do not cut the abdominal side! The ridge remains on one of the halves.
  • Selecting the insides. Milk and caviar can be left.
  • We wash the fish. Sprinkle with coarse salt on both sides. Fold the halves, there should be a lot of salt inside.
  • We put the fish one on top of the other in any suitable container.
  • Put a lid on top (handle down), on which to hoist oppression - a stone or a pot of water. Roughly the fish is salted in 3 hours. At the same time, it is covered with salty juice, called Tuzluk.
  • Checking the readiness of salting:
  • We take out one of the larger fish. Taking the head and tail, stretch it slightly. As soon as the characteristic crunching of the vertebrae is heard during stretching, the salting is stopped.
  • But remember, the vertebrae crunches only once! Further salting will not give a new crunch.
  • The fish is removed from the brine, washed with cold clean water. It is pierced with a wooden knitting needle (branch) in the unfolded (FLAT) state in the center of the body in the abdomen. Platanka is prepared for drying. We fasten the fish by the tail
  • We hang it in the shade, in a draft (window, tree, fan, etc.), otherwise it may fade.
  • In summer, we must protect the fish from wasps and pangs!
  • We withstand at least 3 - 5 days. Readiness is determined by the incomparable aroma of DRIED fish.

Note

Platanka ... Two halves along the break line ... So it happens

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Merri
Ulitka, had fun reading how you describe the pickling process! There is so much love for tradition and for the fish itself! Where is the fish salted, in what area? My dad's family also paid for a fish, but I did not hear the words of the plane tree, maybe I was small, I did not remember.
 

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