Dried Gustera. All about the bream, as the laziest and most lethargic. Large bream is tastier than small bream Guster dried calorie content
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Soaked bream should be dried with paper towels so that all the liquid from its scales evaporates. And then, using ordinary paper clips, we put the fish by the tails, or vice versa - we pass the wire through the mouths and eyes. Both methods are valid. Gustera is ready for withering.
Drying bream, how to do it in winter and summer?
Dried bream dried in limbo. In the summer, it can be dried on outdoors: on a dry open balcony, in a garage or shed. The main obstacle in drying is flies. So that they cannot lay larvae and spoil the fish, you should think about a gauze fence that you need to wrap the bream. Many experienced fishermen even make special drying boxes with three closed sides and one covered with gauze. Another option is to hang the bream to dry late in the evening, when there are no more flies, and by morning the fish will already be quite tough and the flies will not be so scary to her. In the garage, if there is no air access, it is better to install a fan to ensure its circulation.
In the cold season, drying fish on the street is problematic. An ordinary clothes dryer will come to the rescue: you can hang fish on it and install it to dry near a window in any room or room.
The drying time of the bream depends on its size and degree of salinity. Usually it's about a week and a half. But if you like a little under-dried fish, try to remove it a little earlier, and vice versa - for fans of the dried “ram”, you can keep it on the dryer longer. By the way, not one bream is good in dried form. Try to dry it yourself at the same time or.
Cooking time:
Recipe Difficulty:
Dried fish (ram) is considered a common snack for beer. But many of us (especially women) love to treat ourselves to such a delicacy and without an intoxicating drink. Now a ram is colloquially called any dried or dried fish. And the name went because of the ram - a small fish of the carp family. It was from it that dry fish was first made, which went to stores. The product was cheap, popular, and soon the range of dried fish was expanded - they began to dry not only ram, but also roach, chukhon, roach, bream and various other fish. But they call all this fish variety the same - a ram. Actually, you can cook any fish in this way, which fishermen know about and actively use this knowledge.
The technology for preparing rams is simple: the fish is soaked in brine, washed, and then dried. If drying is done in the open air (and this would be desirable), then care must be taken that the ram is not chosen by insects - flies - and do not lay eggs in it. To do this, you can cover the fish with gauze, or even better, build a special box for this purpose, which, again, cover with gauze.
Gustera is a fish that ranges in size from the size of a child's hand to the size of an adult man's hand, or even larger. If the fish is small, then it can not be gutted, but salted in its natural form. But it’s better to gut a bream, not even a large one, but you don’t need to clean it. We make an incision with a sharp knife along the abdomen, take out the insides and wash our future ram well.
Pour salt on the bottom of enameled or stainless steel dishes, then put the fish, which we generously sprinkle with salt from all sides and inside. The amount of salt is arbitrary, the fish will take as much as necessary.
We cover the bream with oppression, but one that does not fit snugly against the walls of the dish - it leaves room for air to enter. We leave it in this form for salting in a cold place, for example, on the bottom shelf of the refrigerator.
The very next day, the salt will dissolve and a liquid is formed - a brine, in which further salting will occur. Depending on the size of the fish, salting can last from two days (for small fish) up to four (for large).
You can hang the fish for a day or two at home, and when it is already slightly dried up, hang it on the balcony. To make the bream dry better, you can insert a match inside. The drying time depends on the weather, the size of the fish and the result that we want to get: the fish can be dry, or it can be dried.
Small fish can be ready in 2-3 days, while larger ones may take a week to dry.
Cooking
To prepare a ram, you will need the freshest white bream, ordinary rock salt. The fish must be gutted, but the scales should be left. After that, the fish should be washed very well in running cool water.
The bottom of a stainless, plastic, glass or enameled container should be generously salted, and a fish should be placed on top, which should also be carefully rubbed with salt inside, outside and in all places. In addition to the fact that you rubbed the bream, it should also be generously covered with salty spice.
After a plentiful salting, the future ram should be put under the press, that is, covered with something heavy. For oppression, a plate with a diameter no larger than our container and a bottle of water will fit. In the hot season, this design is best put in the refrigerator.
A day later, a strong salt solution formed in the fish, in which the bream should be for good and uniform salting. The salting time must be determined by the size of the fish: if the fish is small, then 2 days is enough for it, and if it is the size of a large male palm, then at least 4 days.
After the ram has salted enough, it must be taken out of the cold and washed thoroughly until the water runs clear. After that, the fish can also be soaked in cool water if you want to get a product with a minimum salt content. The washed ram must be wiped with paper towels to absorb all the moisture. After that, depending on the season, the bream should be hung for further drying. IN winter time the fish, of course, dries longer, but insects can be avoided. You can hang products by the tail and by the head.
If you like dried fish more than dried fish, then you can insert a match between the ribs and dry it in this position. Drying or drying the white bream in the summer obliges to protect the fish from insects and direct sunlight, the fish is covered with gauze and hung in the shade with good air circulation. During such a period, the ram dries very quickly, even if there is caviar inside it and there is a chance of drying it out. The smallest and most delicious fish can be ready in a few days, but larger products can hang for a week or even more. It all depends on how dried or dried bream you prefer.
This is so fast and delicious simple recipe it turned out to cook a ram or dried bream at home. If you haven’t followed a little and your fish has dried out more than you would like, then steam will help you soften the dry treat, over which you need to hold the fish for several minutes. Or you can use the refrigerator service: wrap the ram in a damp cloth and place it in the refrigerator for a couple of hours. You can serve such an appetizer to the table both as a whole and in sliced form, or even completely clean the carcass, leaving almost one fillet that you want and can eat endlessly! Bon appetit!
In principle, such an appetizer can be made from any kind of small fish; small carcasses should also often be salted in the same way. It is under the word ram that they mean not only ram, but also other varieties of small fish.
KBJU and composition for the whole dish
Guster.
Gustera differs from the above-described species of bream solely in the number and arrangement of pharyngeal teeth, which are located on each side not five, but seven, and, moreover, in two rows. In body shape, it is very similar to a young bream, or rather, a scavenger, but it has a smaller number of rays in the dorsal (3 simple and 8 branched) and
anal (3 simple and 20-24 branched) fins; in addition, her scales are noticeably larger, and the paired fins are reddish in color. The body of the bream is strongly flattened, and its height is at least a third of its entire length; her nose is blunt, her eyes are large, silvery; the back is bluish-gray, the sides of the body are bluish-silver; unpaired fins are gray, and paired fins are red or reddish at the base, dark gray towards the top. However, this fish, depending on age, season and local conditions, represents significant modifications.
Guster never reaches a significant size. For the most part it is no more than one pound and less than a foot in length; one and a half - and two-pound ones come across less often, and only in a few areas, for example, in the Gulf of Finland. Lake Ladoga, it weighs up to three pounds.
This fish has a much wider distribution than raw, blue and glacier. Gustera is found in almost all European countries: France, England, Sweden, Norway, throughout Germany, Switzerland, and it seems to be absent only in Southern Europe. In all the above-mentioned localities, it belongs to very common fish. In Russia, the bream is found in all rivers, sometimes even rivers, also in lakes, especially in the northwestern provinces, and flowing ponds; in Finland it reaches 62¦ s. sh.; it is also found in the northern parts of Lake Onega, and in Northern Russia it goes even further - to Arkhangelsk. In Pechora, it seems to be no more, and in Siberia it was found only recently (Varpakhovsky) in the river. Iset, a tributary of the Tobol. There is no silver bream in the Turkestan region, but in Transcaucasia it has been found to this day in the mouths of the Kura and in the lake. Paleostome, off the coast of the Black Sea.
Gustera is a sluggish, lazy fish and, like a bream, loves calm, deep, rather warm water, with a silty or clay bottom, which is why it is very common with this latter. She lives in one place for a long time and stays most willingly near the shores, especially in the wind, since the waves, washing away the shores, and in shallow places the very bottom, reveal various worms and larvae. In small numbers, it apparently lives in the mouths of rivers and on the seashore itself, as, for example, in the mouths of the Volga and in the Gulf of Finland between St. Petersburg and Kronstadt. In spring and autumn, the silver bream is found in extremely dense flocks, from which, of course, its common name came from. However, she rarely travels very far and almost never reaches, for example, the middle reaches of the Volga, where she already lives her own, local, bream. In general, the main mass of these fish accumulates in the lower reaches of the rivers, in the sea, and, like very many others, it makes regular periodic movements: in the spring they go up for spawning, in the fall for wintering. Entering the autumn for wintering, they lay down on the pits under the rifts in such large masses that in the lower reaches of the Volga it happens to pull out up to 30 thousand pieces in one ton. The food of the silver bream is almost the same as other types of bream: it feeds exclusively on mud and small mollusks, crustaceans and worms contained in it, most often on bloodworms, but also exterminates the eggs of other fish, especially (according to Bloch's observations) rudd caviar.
The spawning of the silver bream starts very late, b. h. at the end of bream spawning - at the end of May or at the beginning of June, in the south a little earlier. At this time, her scales change in color, and paired fins get a brighter red color; in males, in addition, small grain-like tubercles develop on the gill covers and along the edges of the scales, which then disappear again. Usually small bream spawns earlier, large later. In the Gulf of Finland, other fishermen distinguish two breeds of bream: one breed, according to them, is smaller, lighter, spawns earlier and is called Troitskaya (according to spawning time), and the other breed is much larger (up to 3 pounds), darker in color, spawns later and is called Ivanovskaya. According to Bloch's observations, in Germany, the largest bream thrashes first, after a week or nine days - a small one. The spawning place of the silver bream chooses grassy and shallow bays and spawns extremely noisily, like a bream, but incomparably quieter than it: at this time it sometimes even happens to catch it with your hands; in the muzzle, krydeny and nonsense then catch her by the pound. It usually spawns from sunset to ten o'clock in the morning, and each age finishes the game at 3-4 in the morning, but if cold weather interferes, then on the same day. In a medium-sized female, Bloch counted over 100,000 eggs. According to Siebold, the silver bream becomes fertile very early, before reaching 5 inches in length, so it must be assumed that it spawns in the second year.
The main fishing for silver bream is done in the spring - with nets, but in the lower reaches of the rivers, especially on the Volga, even more fishing for this fish occurs in the fall. Gustera generally belongs to low-value fish and is rarely prepared for the future, except when caught in very large numbers. Salted and dried bream on the Lower Volga goes on sale under the name ram; in the rest of the Volga region it b. h. is sold fresh and has only local sales. However, it is very suitable for fish soup and in rather greater honor in the Volga provinces, where a saying has developed about it: "Large bream is tastier than small bream."
Where there are a lot of silver bream, there she is very good at bait, especially after spawning. In some places they usually fish for a worm, from the bottom, like a bream, and its biting is similar to the biting of the latter; even more often than a bream, the white bream drags the float to the side without immersing it, and often cuts itself. This is perhaps the most daring and annoying fish, which is a pure punishment for anglers fishing with bait. It is noticed that she takes it best at night. According to Pospelov, the bream on the river. Teze (in Vladimir province) is allegedly caught on pieces of salted herring. In Germany, in autumn, it also goes well for bread with honey, and on the Volga it is very often caught in winter from ice holes (for worms). The winter biting of the white bream has the usual character - it first pulls, then slightly drowns. For catching catfish, pikes and large perches, the bream is one of the best baits, as it is much more tenacious than other types of bream.
