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The tradition of drinking beer with fish originated a long time ago, back in ancient Russia. Most often, dried fish (bream, perch, catfish, thickened, pike) was served as an appetizer for an intoxicating drink.
There was an opinion that the smaller the snack was in size, the better it harmonized with light beers.
With dark beers, in most cases, big fish was consumed.
Types of fish snacks
There are several ways to make fish snacks:
cold smoked
To prepare such an appetizer, you need to make more effort and time (the smoking time is supposed to be about 10 hours).
The meat of the fish turns out to be strong and elastic, many useful substances are preserved in the fish.
Usually, mackerel, herring, pink salmon, and harrier are used for smoking.
Store up to 10 days.
hot smoked
The cooking time takes only 2 hours.
The flesh of the fish is tender and easily separated from the bone.
Classic fish for harvesting: mackerel, herring, flounder, grass carp.
Store this snack for up to 3 days.
Dried
The finished fish retains some moisture. The shelf life is short.
For dried snacks, they most often use: pollock, vomer, carp, bream, flounder, smelt, silver bream.
Slightly salted
Delicate and tasty appetizer. Fresh fish is cleaned, washed and salted in a small amount of salt, adhering to all production technologies with an exposure of up to 3 days.
Shelf life, about 1 week.
Salty-dried
Dry the fish in the sun. Most often, for the preparation of this snack, such types of fish and mollusks as squid, sabrefish, vobla, perch, blue bream, pike, anchovies, mussels are used.
Of the benefits – a long shelf life.
Which beer, which fish is better
Dark varieties
Dark beers are dominated by caramel and nut flavors. For such a drink, cold-smoked red varieties of fish, such as trout, salmon and pink salmon, are an ideal combination.
Smoked salmon goes well with Porter beer: the smoky taste inherent in fish, in combination with the aroma of burnt beer, harmonize wonderfully.
For light and strong beer, cold-smoked trout and pink salmon are usually used as snacks.
For dark types of beer with bitterness – dried fish of large sizes, the more meat it contains, the better the flavor combinations will be.
Light beers
These beers have a soft balanced taste, perfectly quench their thirst. Such drinks are advised to be consumed with salted fish (sea bass, halibut, mackerel, halibut).
There is an opinion that salted fish kills many of the taste properties of beer, but such a combination of products can expand and enhance the taste experience.
For light beer, light-salted trout, salmon and pink salmon are at the top of the combinations.
Wheat beer
It is combined with capelin and salmon, in most cases, shrimp and oily fish (mackerel, escolar) are served with wheat beer.
The noble aroma of butterfish perfectly complements the bright aroma of wheat beers.
El
Ale has a hoppy aroma with a predominance of fruity notes and is in harmony with an appetizer of smoked salmon, perch and mackerel.
The fruity aroma of ale only emphasizes the spicy taste of hot smoked fish; such an appetizer can be used as a full-fledged dish.
Adhering to this gastronomic combination, you can easily enjoy the versatile shades of ale and taste the snack.
How to choose the right fish for beer
Dried fish
When choosing such an appetizer, it is important to focus on the fact that it should be moderately dry, the scales should be even and not diverge.
When viewed in the light, it should glow yellow.
Dried fish
When choosing such a snack, you need to be guided by its appearance. The product must be dry and moderately flexible.
All purchased products must be free of foreign odors, and the scales must also be even and free of spots.
Lightly salted fish
It should be elastic, pressing, there should be no deformation, without plaque and foreign smell.
Smoked fish
The choice of such an appetizer must be taken with great responsibility.
Quality products should be a uniform straw color, you can take a dry napkin and walk on the surface of the fish.
There should be no traces of ink on the paper. The consistency should not be loose.
It is best to buy fish with a head, as spoiled products on the gills have a greenish tint.
The snack should smell like wood smoke and taste salty.
How to store correctly
Dried fish is stored in a cool dry place or in a freezer.
To preserve the taste and aroma, the dried snack is smeared with vegetable oil, ideally wrapped in paper and stored in a wooden box.
Smoked fish is stored in the refrigerator or frozen in vacuum packaging.
Lightly salted fish is also stored in a refrigerator in salted brine for no more than 7 days.
Relevance: 05.01.2020
Tags: Tips and life hacks
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