Spiced Salting of River Fish
Description
Any river fish of small to medium size will work for this type of salting. If desired, you can remove the innards if the fish has no roe. It is ready to eat just a few hours after drying. Alternatively, you can string the fish on a thread and hang it to dry until it reaches the desired texture.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Wash the fish thoroughly. Sprinkle salt on the bottom of the pot and arrange the first layer of fish in a checkerboard pattern. Add some of the spices and one bay leaf. Cover the layer generously with salt.
- 3
Step 3
Layer all the fish and generously cover the top with salt.
- 4
Step 4
Place a weight on top so it presses down on all the fish. Cover everything with cheesecloth so flies cannot get to the fish.
- 5
Step 5
After a few hours, liquid will begin to be released and the fish will become covered in brine. Leave the fish in a cool place for 3–4 days, depending on its size.
- 6
Step 6
After some time, pour cold water into a deep basin and transfer the fish from the brine into it. Leave it there for 30–60 minutes.
- 7
Step 7
Rinse the fish and lay it out on paper, let it dry for several hours.
- 8
Step 8
Serve immediately or slightly chilled.