Kako susiti svezu ribu? (How to dry fresh fish?)

Kako susiti ribu u prostoriji, u rerni i u dehidratoru.

Kako susiti ribu u prostoriji?

Sastojci: riba (sveza), so.

Priprema:

0. Ribu ocistite od kostiju.

1. Ribu isecite na debele trake po dužini. 

2. Riblje filete isecite na manje trake približno jednake veličine.

3. Riblje trake premažite marinadom od 1 ½ do 2 kašičice soli po kilogramu ribe i 63 ml vode.

So je važna jer sprečava razvoj bakterija u ribi tokom procesa sušenja. 

Možete dodati i druge zacine: crni biber, ljutu alevu papriku, estragon, bosiljak, peršun, kim, kari ili druge biljake i začine. 

4. Ostavite 8 sati u frižideru da riba upije ukuse.

5. Uzmite svaku ribu u ruku i ocedite marinadu. 

6. Stavite je u poslužavnik. Uradite ovaj korak za svaki komad ribe bez stavljanja jedne preko druge ili preklapanja traka.

7. Obrisane riblje trake ostavite napolju ili u prostoriji sa odgovarajućom visokom temperaturom, oko 25-35 stepeni, dok ne postanu tvrde, suve i elastične. Ovo će trajati oko 10 sati.

Ali zavisi od mnogo faktora, uključujući vlažnost, debljinu ribe i količinu za sušenje, što može ubrzati ili usporiti proces sušenja. 

Ako vidite vlagu na ribi, nastavite da je sušite. Ako se riba raspadne kada je savijate, predugo ste je sušili.

8. Ovako osusena riba se može čuvati u zamrzivaču, u paketima ili u teglama.

Kako susiti ribu u rerni?

1. Zagrejte rernu na 180 C (356 F). 

2. Očistite ribu, uklonite joj unutrašnjost i kožu. Oštrim nožem isecite po stomaku ribe dok ne dođete do glave. Izvadite sve iznutrice pomoću kašike i bacite ih. Isperite šupljinu, ostružite kožu i isperite ribu pod hladnom vodom.

3. Ribu posolite. Pospite solju preko cele ribe. Utrljajte ga rukama u meso.

4. Stavite ribu na pleh i ostavite je u rerni sa zatvorenim vratima 15 minuta.

5. Isključite rernu i ostavite ribu u rerni 1 dan. 

Držite vrata rerne zatvorena.

6. Ponovite proces pečenja i sušenja još 2 dana.

Za 24 sata zagrejte rernu i ponovo pecite ribu 15 minuta, pre nego što isključite rernu i ostavite da se susi unutra.

7. Ponovite ovaj proces trećeg dana, a zatim izvadite ribu iz rerne nakon završnog sušenja.

Držite ribu u rerni cela 3 dana, uključujući i dok se rerna prethodno zagreva. To znači da za to vreme ne možete koristiti pećnicu.

8. Stavite sušenu ribu u hermetički zatvorenu, staklenu ili plastičnu posudu u ostavu - hladno i suvo mesto. 

9. Riba moze trajati 1-2 nedelje. Osušena riba se takođe može čuvati u frižideru 3 nedelje.

Kako susiti ribu u dehidratoru?

1. Očistite ribu i skinite kožu. Tupim nožem uklonite kožu ili ljuske sa ribe. Uklonite unutrašnjost ribe i dobro isperite telo spolja i iznutra.

2. Narežite ribu na trake debljine 1 cm. 

Uverite se da su svi delovi slične veličine, jer to osigurava da će se ravnomerno dehidrirati. 

3. Uklonite sve kosti čim naiđete na njih.

4. Marinirajte komade ribe 30 minuta u slanoj vodi. 

U velikom loncu pomešajte 205 g soli i 1 1,45 L hladne vode.

5. Ocedite salamuru iz komada ribe. Stavite trake pod hladnu, tekuću vodu da temeljno isperete so. 

6. Koristite papirne ubruse da osušite svaki komad.

7. Stavite komade ribe u plastičnu ili staklenu hermetičku posudu i stavite u frizider. Posolite ribu ili dodajte svoj omiljeni začin - biber, slatku papriku, kajenski biber, origano ili beli luk u prahu.

Hlađenje u ovom trenutku je neophodno jer pomaže da se suvo sredstvo stegne u ribi.

8. Stavite riblje trake u dehidrator na 8-12 sati na 63 C (145 F). Uverite se da se delovi ne dodiruju.

9. Testirajte da li su riblje trake spremne tako što ćete proveriti da nema vizuelne vlage, da se trake ne mrve kada se stisnu i da li mirišu na ribu.

10. Osušene riblje trake čuvajte na hladnom i tamnom mestu do 2 meseca. Stavite komade ribe u vakumsko zatvorene tegle ili u plastične kese sa patent zatvaračem u ostavu.

Komade ribe možete staviti u zamrzivač do 6 meseci.

Saveti:

1. Birajte svežu ribu sa svetlom i sjajnom kožom. Proverite da li su oči bistre i da nisu zamućene, jer to ukazuje da je riba sveže ulovljena. Ne bi trebalo da ima previše ribljeg mirisa.

2. Izbegavajte ribe koje imaju tupu, suvu ili labavu ljusku.

3. Izbegavajte da birate masnu ribu jer će se brže pokvariti. Riba koja ima malo masti kada se osuši, trahace duže. Probajte bakalar, iverak, sneper ili list.

Masne vrste ribe uključuju soma, lososa i ajkule.

4. Bilo koja vrsta ribe može da se suši, ali što je lakša, duže će trajati.

5. Osušite ribu što je brže moguće. Kada uhvatite ili kupite svežu ribu, započnite proces sušenja što je pre moguće kako biste je održali svežom. Ovo će izbeći kvarenje, a sušena riba će imati bolji ukus.

6. Ne sušite smrznutu ribu.

7. Redovno proveravajte da li vaša sušena riba ima znakova kvarenja. 

8. Ne konzumirajte sušenu ribu ako preterano miriše na ribu, izgleda vlažno ili ako deluje ljigavo.

How to dry fish in the room, in the oven and in the dehydrator.

How to dry fish in the room?

Ingredients: fish (fresh), salt.

Preparation:

0. Clean the fish from the bones.

1. Cut the fish into thick strips lengthwise.

2. Cut the fish fillets into smaller strips of approximately the same size.

3. Coat the fish strips with a marinade of 1 ½ to 2 teaspoons of salt per kilogram of fish and 63 ml of water.

Salt is important because it prevents the growth of bacteria in the fish during the drying process.

You can also add other spices: black pepper, cayenne pepper, tarragon, basil, parsley, cumin, curry or other dry herbs and spices.

4. Leave it in the fridge for 8 hours for the fish to absorb the flavors.

5. Take each fish in your hand and drain the marinade.

6. Put it in a tray. Do this step for each piece of fish without overlapping or overlapping the strips.

7. Leave the wiped fish strips outside or in a room with a suitable high temperature, around 25-35 celsius degrees, until they become hard, dry and elastic. This will take about 10 hours.

But it depends on many factors, including humidity, thickness of the fish and amount to dry, which can speed up or slow down the drying process.

If you see moisture on the fish, continue to dry it. If the fish falls apart when you bend it, you have dried it too long.

8. Fish dried in this way can be stored in the freezer, in packages or in jars.

Using an oven

1. Preheat the oven to 180 C (356 F). 

2. Clean the fish, removing the innards and the skin. Use a sharp knife to cut along the belly of the fish until you reach the head. Scoop out all of the innards using a spoon, and discard these. Rinse out the cavity, scrape off the skin, and run the fish under cool water.

3. Rub salt all over the fish. Sprinkle salt over the entire fish. Use your hands to rub it into the flesh.

4. Place the fish on an oven tray, and leave it in the oven with the door closed for 15 minutes.

5. Turn the oven off and leave the fish in the oven for 1 day. 

Keep the oven door closed.

6. Repeat the baking and drying process for 2 more days.

In 24 hours time, preheat the oven and bake the fish for 15 minutes again, before switching the oven off and drying fish inside.

7. Repeat this process on the third day, and then remove the fish from the oven after the final drying session.

Keep the fish in the oven for the entire 3 days, including while the oven is preheating. This means that you cannot use the oven during this time.

8. Place the dried fish into an airtight, glass or plastic container in the pantry - cool and dry place. 

9. The fish should last for 1-2 weeks. Dried fish can also be stored in the refrigerator for 3 weeks.

Using a dehydrator

1. Clean the fish and remove the skin. Remove the skin or scales of the fish using a dull knife. Remove the innards of the fish, and rinse the body inside and out thoroughly.

2. Slice the fish into 1 cm thick strips. 

Make sure that all of the pieces are similar in size, as this ensures that they will dehydrate evenly. 

3. Remove any bones as you come across them.

4. Marinate the fish pieces for 30 minutes in a salt water brine. 

Combine 205 g of salt and 1 1.45 L of cold water in a large pot.

5. Drain away the brine from the fish pieces. Run the strips under cool, running water to wash the salt away thoroughly. 

6. Use a paper towel to pat each piece dry.

7. Place the fish pieces into a plastic or glass airtight container. Add salt or your favorite seasoning to the fish - pepper, sweet paprika, cayenne pepper, oregano, or garlic powder.

Refrigeration at this point is necessary because it helps the dry cure to set in the fish.

8. Place the fish strips in the dehydrator for 8-12 hours at 63 C (145 F). Make sure that the pieces aren't touching each other.

9. Test when the fish strips are ready by checking that there is no visual moisture, that the strips do not crumble when they are squeezed, and that they smell fishy.

10. Store the dried fish strips in a cool, dark place for up to 2 months. Place the fish pieces into vacuum sealed jars, or into zip lock plastic bags, in the pantry.

You can place the pieces of fish into the freezer for up to 6 months.

Tips:

1. Choose fish that is fresh with bright and shiny skin. Check that the eyes are clear and not cloudy, as this indicates that the fish has been freshly caught. There shouldn't be an overly fishy smell.

2. Avoid fish that have dull, dry, or loose scales.

3. Avoid choosing fatty fish as it will spoil faster. Fish that is low in fat will keep for longer when dried. Try cod, flounder, snapper, or sole.

Fatty types of fish include catfish, salmon, and shark.

4. Any type of fish can be dried, however the lighter it is, the longer it will last.

5. Dry the fish as quickly as possible. When you catch or purchase fresh fish, start the drying process as soon as possible to keep it fresh. This will avoid spoilage, and the dried fish will taste better.

6. Don't dry frozen fish.

7. Regularly check your dried fish for signs of spoilage. 

8. Don't consume the dried fish if it smells overly fishy, looks moist, or if it appears slimy.