Dried Salted Perch
Description
Perfect with meals and drinks. Perch taranka turns out very tasty and not overly salty. Soaking time depends on salting time: for however many days it is salted, it should soak for the same number of hours. Salting time also depends on the size of the fish: small — 2 days, medium up to 600 grams — 4 days, and large — 8 to 15 days. Soaking the fish in water with added vinegar will help eliminate pathogenic microorganisms. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making perch taranka.
- 2
Step 2
Take a clean dry container and cover the bottom with a one-centimeter-thick layer of salt. Rinse the freshly caught fish under cold water and lay the fish "valtom" in a single layer.
- 3
Step 3
Salt the gills of all the fish and lay out a layer of fish with a one-centimeter layer of salt. Continue layering and salting each layer until all the fish is used up.
- 4
Step 4
Sprinkle the top layer with salt, place a plate on top, and put a weight on it.
- 5
Step 5
Leave the perch to cure in salt for 2 days. Drain the liquid every 8 hours.
- 6
Step 6
Rinse the fish under running water and soak it for 2 hours in cold water. Drain the water and soak it for another hour in water with vinegar added. For 10 liters of water, you will need 50 milliliters of 9% vinegar.
- 7
Step 7
Take the fish out of the water, make a hole in the tail, and thread a string through it. Or, like me, simply use a needle and heavy thread. Hang the taranka head down so the perches do not touch each other. Let the fish dry for 10–14 days, depending on the desired degree of dryness.
- 8
Step 8
Serve immediately or slightly chilled.