How to pickle bream?
Any woman wants to surprise her husband, and if youpleasantly surprise him with useful food, then this is doubly good! Bream - a fish that is very good to salt, as it has many ways of pickling and in any form it turns out very tasty and appetizing. How to pickle bream properly, and most importantly, that it was still tasty? This question is asked by each hostess at any age. We will talk about dry salting bream.
How to pickle bream fast and easy
How to salt bream in dry salting? Oh, I assure you, it's very easy! For the preparation of bream on this recipe, you do not even need to go to the store, as dry salting involves only rubbing the fish with salt. In this case, you should know that if the fish is small or medium, then its entrails are not required to be removed, and if the fish is large or more than average, it is desirable to remove the intestines, bladder and other entrails from the fish, leaving only milk or caviar.
Before the ambassador, it is necessary to wash the bream well andcut it into equal pieces. For dry salting you need only salt, preferably fine grinding. Take salt and a dish in which you will salt fish, a little salt the empty bottom. Then take one cut piece of bream and wipe it with salt from all sides. Lay the fish pieces tightly together. Do not forget to fill the salt in the gills and in the internal incisions, so that the fish is better salted.
Cover the fish with a lid and refrigerate. The fish do not salivate for long, about 3-7 days. But if you have made enough layers, then wait a little more so that all the bream is well salted.