Dried Fish

Dried fish – it fish, dehydrated in the drying process. Manufacture of dried fish can occur in both the natural conditions of exposure to sunlight and heat, and in the drying chambers at the use of special equipment and technology. Fish removed about 80% moisture, and its appearance varies, fabrics impregnated with fat, resulting in meat becomes translucent yellow, golden color, becomes slightly translucent and oily. Fat and high fat content of fish is most suitable for drying. The fatter the fish, the brighter the manifest its taste and aroma that best preserved proteins, vitamins, minerals and beneficial properties. The duration of drying fish depends on size, season and climatic conditions, and typically ranges from 10 to 30 days. Spring time most suitable for drying, since the days sunny and warm, Wind moderate. Determine the readiness of dried fish can be in the following qualities: 1) the meat is dense, elastic, not brittle, and 2) in the context of a pinkish-yellow, 3) back dry, and 4) the orange-red caviar.

If bending fish is breaking or cracking, it is considered overdried. A distinctive feature of the dried fish is that it is fit for consumption without further heat and cooking. Especially strong dehydrated dried fish well and stored for a long time. Dried fish require special storage conditions, because of their failure to lead to accelerated product spoilage. It should be stored in a cool, well ventilated, dry indoors, preferably in limbo, either wrapped in paper.

It is unacceptable to keep the fish in pe, because it is not breathable. Attention is drawn to the look and smell of dried fish. Its surface should be smooth, without a plaque and salt. Should pay attention to the appearance of even a small putrid smell and bright light touch. Such fish can be tainted and unfit for consumption. To increase shelf life, fish can be treated with sunflower oil or vinegar. With precise compliance methods and conditions of storage, dried fish will not lose their properties and qualities within 5 months. The most commonly found in dried form sabrefish, vimba, bream, silver bream, pike, perch, carp, pike and roach.