Dried sea bass: cooking secrets. Video

Sea bass is a very fatty and tasty fish. That is why it is often used for drying. You can take both chilled carcasses and fresh ones. It is not recommended to use frozen fish. But if you have no choice, you can cook it too. Just choose your carcasses carefully. The perch should be fresh, the fins and tail should not be broken, the eyes should be transparent, round, not sunken. Before drying, the fish must be defrosted.

Large sea bass are selected for salting. Carcasses should be weighing from 500 g to a kilogram. Fresh frozen fish is weighed after thawing. Then the head, caudal and lateral fins are separated, and the insides are removed. The carcass is thoroughly washed.

For the salting, you need to choose the right dishes. It is better that it was an enamel basin or a deep saucepan. The bottom and sides of the container are sprinkled with coarse salt. Then the carcasses of sea bass are laid out in layers on top of each other. Each level is sprinkled with salt. The amount of salt is about a kilogram per 5 kg of fish. Don’t be afraid to oversalt the dish. The salinity can be controlled by checking the fish from the top layer. As soon as it seems to you that it has dried out enough, the carcasses can be freed from the salt.

After salting, the fish is put under pressure for 18–20 hours. This is enough for carcasses weighing up to a kilogram to wilt well.