СыроВяленая Камбала с приправами в домашних условиях

#sun-dried Kambala #flounder #sun-dried fish Even a child can cope Flounder 3 pieces of 280 grams Salt 6 tablespoons heaped Seasoning five peppers 1.5 teaspoons. Hello my dear, lovers of delicious and high-quality product! Today We are going to dry flounder. Flounder dried at home is highly valued.. Unlike analogues produced by factories for mass sale, it is not flavored with flavors, flavor enhancers and other non-useful additives. This makes this product even more valuable for gourmets. Flounder is ideal as an appetizer to foam. And not only that! To dried flounder and suggests boiled potatoes with fried onions and carrots. Or mashed potatoes, which will also be harmoniously combined. If the potatoes are already fed up, then you can serve fresh vegetables as a side dish, or better, a salad that necessarily includes lettuce, olives, lemon juice and tomatoes. In General, it all depends on Your preferences. So, let's go! I bought flounder in the store, I chose fresh. You can also take ice cream, there are no mandatory rules for this. Just defrost it and then there will be no difference in cooking with you. I draw Your attention, my dears, that I have already butchered the carcass without the head and intestines. I washed it thoroughly under running water, by the way, I will not clean it, this is not necessary. Flounder scales are strong and will separate from the meat when cutting will be easy. For salting fish, we will need 2 tablespoons of salt with a slide on one carcass. 1 tablespoon will go to RUB one side of the fish and 1 tablespoon to RUB the other side of the fish. Yes, if you noticed, my dear, I did not dry the fish after washing, the carcasses should be wet, so they will better absorb salt. Now I will RUB our fish with salt in the proportions I mentioned earlier. By the way, we take medium-sized fish. Mine weigh 280 grams I recommend doing two pieces per person. The fact is that this fish does not lie for a long time, it is eaten very quickly. Well, if you want to store it, then you need to wrap it with perforated paper or regular newspaper, so it will lie in the refrigerator for up to 1 month. Put the fish on top of each other and leave for 24 hours. After 12 hours, it must be turned over. So, it's been 24 hours since I salted our flounder. By the way, speaking about the name of the fish, or rather about the accent in the name of the flounder. In Russian, this word is related not only to fish. There is also the word Flounder, with an emphasis on the second A – this is a bull race, and Flounder with an emphasis on the third A-is called an ancient breed of wood from Africa. This is the method of elimination that remains the stress on the first A. Now, I'm going to wash our flounder thoroughly in running water. After that, the fish must be soaked. I will soak it in fresh water for 3 hours. Every hour I will change the water to save our fish from excess salt. Three hours passed, I changed the water three times, now we will wash it under running water and RUB it with seasonings without wiping it from the moisture. I always add a seasoning of five peppers, it emphasizes the unique taste of flounder, gives the smell of spices and visually looks more appetizing with the seasoning. To do this, I will need half a teaspoon per 1 fish. I sprinkle it on top and gently RUB it over the entire surface of the carcass. Wonderful! Look my dear, what a beauty we have with you turned out. Flounder, like many other varieties of sea fish, almost does not smell, so you can dry it both in the heat, for example in the kitchen, and in a lower temperature environment. I'll dry our fish on the balcony. It's winter, I have a temperature of about 5 degrees Celsius there. On the balcony, it will be sluggish for a week. However, if I hung it in the kitchen, then in 4 days I would have already removed it. Our flounder, as I have already said, I will hang on the balcony on an ordinary linen rope for the upper part of the carcass. So I have all the fat and moisture will flow down through the tail, and this we will achieve a uniform drying of flounder throughout its volume. A week has passed, during these days I watched how our delicacy is prepared in natural conditions. It's time to enjoy the result of your efforts. Mmmmm. My dears! Cook with joy! Cook with me and you will succeed! Join us, leave comments, share your impressions and put your fingers up! Bon appetit and be healthy!!! Link to the video how to prepare dried meat:    • Вяленое Мясо за 2 недели в домашних услови...   Link to video how to prepare Poledica:    • Полендвица Белорусская по исконному рецепт...