Homemade Crucian Carp Taranka
Description
The recipe won't take much time. Your friends will happily enjoy the delicious dried fish if you invite them over. Don't forget to buy chilled light or dark beer to complement the dish with an excellent drink. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. Thoroughly clean the crucian carp by removing the innards, scales, and the black membrane inside the belly. Wash the fish inside and out, then pat dry with paper towels.
- 2
Step 2
Pour half of the salt into the bottom of a wide container with high sides. Pour the other half into the fish cavities and cover them with it on top so they end up under a "pillow" of salt. In this state, place the preparation in the refrigerator or set it outside in the cold for 2–3 days.
- 3
Step 3
After the specified time, brine (salt solution) will form in the container and all the carcasses will be in it.
- 4
Step 4
Rinse the carcasses inside and out to remove the salt. Then cover them with cold water and let soak for 2–3 hours. Change the water every half hour, removing excess salt from the crucian carp.
- 5
Step 5
Then drain the water and pat the crucian carp dry to remove excess moisture. Insert toothpicks or matchsticks into the belly of each fish so they do not stick together and dry more thoroughly. Hang the carcasses in a draft at +16–18°C for approximately 3–7 days. Ideally, do this in a closed room so insects—and especially flies—do not land on the crucian carp. Otherwise, all your work will be ruined!
- 6
Step 6
Check the fish for dryness every day. As soon as they taste right to you — the taranka is ready!