Prepper's menu: Yukola - dried fish meat jerky. Methods for preparing yukola

How much does yukola cost (average price per 1 kg.)?

Moscow and Moscow region

Yukola is called dried fish, which is cooked in a special way. Interestingly, this product has long been used by fishermen and hunters, as yukola keeps well. It is harvested from a wide variety of varieties and types of fish, in particular those that abound in the area.

It is believed that the best yukola can be made from fatty fish, such as chira, whitefish or whitefish. This is due to the high fat content in their meat, thanks to which yukola based on them always turns out to be very nutritious and quite soft, which is required in field conditions.

The process of making yukola itself is not too complicated. First of all, fresh fish is prepared, the carcasses of which are thoroughly washed in water and then gutted. After that, they are cut along the spine, and, a little short of the tail.

Thus, the fish carcass is divided into two halves, which are connected in the tail area. By the way, the head can be left on one of the halves, or it can be completely separated. In addition, cutting out the spine and large bones is considered the preferred step, but this is at the request of the cook.

Yukola from whitefish or muksun, as a rule, is not salted, so if you are planning to cook it by analogy with Siberian recipes, do not use salt and spices. The fish is hung on ropes in the shade, preferably in the wind. Keeping the carcasses in the sun is also not worth it, since in this case the yukola will turn out to be too dry and will not look very appetizing. Now it remains only to wait until the forces of nature do their job.

It is worth noting that the cooking time of yukola may depend not only on natural conditions, but also on the size of the fish itself. To speed up this process, some fishermen make transverse cuts on the fish carcasses, which will allow the yukola to dry faster.

Basically, ready-made yukola is used as a snack for a foamy drink, and you can also just chew it on the go or add it to various dishes - for example, soup or porridge. Thanks to the addition of such dried meat, the dish will not only acquire the taste and aroma of fish, but will also become much richer and more satisfying.

In addition, yukola from whitefish or muksun is often used in the preparation of various salads. This fish is quite soft in texture and has a wonderful taste, so it goes well with many products.

Calorie yukola 88 kcal

The energy value of yukola (The ratio of proteins, fats, carbohydrates - bzhu).

In principle, any fish can be suitable for yukola, the main condition is its preparation literally "from the net" i.e. actually from live fish. There was a case on the Aldan River when I taught the guys how to make yukola from pike. Sushi is also made from live fish in Japan. The fish is taken without being washed, as its meat is elastic and does not fall apart. Completely descaled

This post shows the cooking technology "For Yourself", but the production technology is practically the same except that everything is done on a special table and wearing gloves

An incision is made on the sides near the head, first on one side, then on the other, and the fillet is cut out.

The fillet is cut out carefully freeing from the bones. This is done from both sides without cutting the tail. Then cut off the head. Immediately at the beginning of cutting, the head cannot be cut off, the head serves as a kind of holder for the entire carcass

No matter how sorry it is, after the carcass, the extra part of the fillet is also cut out. Leave a thin 0.5-1 cm layer of meat on the peel. Of course, you can leave a little more, but this will no longer be an authentic dish, and drying will be long and of poor quality. Thick cuts are made on dried-smoked products, called yukola on the market.

Carefully, without cutting the skin, 2-3 longitudinal cuts are made on the fillet, depending on the width of the fillet

then very carefully, again without cutting the skin with a knife, notches are made completely cutting the fillet to the skin. The filigree of performance is gained by experience, a person must feel with his fingers like a surgeon (to cut a sore without damaging the thin shells of organs). A skin incision is allowed only in the middle of the skin, but not at the edges. Here the carpenter is worried in front of the camera and, in an effort to show motherhood, makes mistakes (This is always the case with masters :))

Oblique incisions are made in the abdominal region (this is the fattest part)

That's all, now the yukola is hung turned inside out on args. Salt is not necessary. A fresh breeze makes the yukola perfectly dry. Smoke yukola is not comme il faut by default, you can smoke fish without exhausting cuts. Hanging meat inside by the tail is also not good. Drying of the closed fillet will not occur and the yukola will simply deteriorate

Upstairs, yukola, already starting to dry, and below, fresh fillets

Now about the excesses that can occur during drying. The fillet in a fresh, dry breeze should quickly grab a thin crust of 0.01 mm. This crust will not be able to break through his .... fly and deposit their eggs. Freshly made yukola does not attract flies. Even if a fly sits on a fillet, it will not see prospects for its offspring. There is no stink, no colleagues, or maybe it's a bald head of a person. Thus, the fillet is quickly covered with high-quality packaging that does not allow bacteria to pass through but allows air to pass through. Drying takes place within 5-6 days depending on the weather. In wet weather, the yukola deteriorates and therefore it is transferred to the yurt, where it is cured on a fire and grandmother's tobacco smoke

From the remaining parts of the fish: Head, fat back and abdomen make a five-minute and fish soup (this is in our case). When harvesting yukola on an industrial scale, they are thrown away. That is why, due to the labor intensity of the process and the cost, the price of yukola has always been expensive. Initially, yukola was harvested in large quantities to feed dogs in winter and to feed fishermen and hunters on the go. Yukola does not deteriorate, is lightweight and, most importantly, high in calories with the addition of all possible trace elements. For these qualities, fishermen and hunters carried her with them. Yukola can be added to the dry rations of special forces or as space food. Yukola is a piece product and it does not happen in large batches. Yukola is good with beer or dry white wine. Yukola can be crushed and mixed with soaked cloudberries (well, this is for gourmets), then it is very good for cold vodka or berry tincture. Yukola is eaten with small pieces of salt in a wooden salt shaker and washed down with tea. Yukola can be crumbled into your ear from carp, then you get the unique taste of "Ubaiym hotuttan yyppyta". Yukola is the perfect snack and there is never too much of it. To enhance the impression of watching a premiere movie, it is useful to take a yukola to the cinema. In general, those who constantly carry a yukola with them are more likely to take place in this life.

Some people don't eat leather, but I do. As a child, he did not know how to eat yukola skin and constantly choked. I chewed one part, the other was already tormenting the walls of the stomach, I could not chew it in any way and pulled it back like a snake. Recovering his breath, he repeated his gastronomic feat.

Since ancient times, yukola fish has been the main food for fishermen and hunters. Unlike salted dried fish, yukola fish does not cause thirst, but at the same time it is stored for a sufficient amount of time so that it can be taken with you without fear. Yukola fish was chewed just like that, on the go (and it was very convenient), yukola fish was added to soups and cereals to make them more satisfying and rich.

Yukola was prepared from both valuable and ordinary fish. The less expensive yukola was used as dog food, which also needed a hearty protein meal while camping. Despite the fact that today there are many ways to preserve the product for a long time, yukola continues to be used as a camping dish. And no one forbids eating delicious dried fish at home.

Yukola: cooking method
Yukola is dried fish cooked in a special way. Yukola has long been used by fishermen and hunters because it keeps well. It is prepared from a wide variety of fish, those that are found in abundance in this area.

The best yukola is obtained from fatty fish, such as whitefish, whitefish, and muksun. The thing is that the meat of these fish contains a large amount of fat, and therefore the yukola from whitefish or other fish turns out to be quite soft and very nutritious. After all, this is exactly what is required in the campaign.

Cooking yukola fish is not too complicated. First you need to prepare the fish. Carcasses are washed in water, gutted. Then an incision should be made along the spine, slightly not reaching the tail. The carcass is thus divided into two halves, connected in the tail area. The head can be separated, or left on one of the halves. Now you need to cut out the spine and large bones.

Muksun or whitefish yukola is usually not salted, so if you want to cook it the same way Siberians cook it, forget about salt and spices. The fish must be hung on ropes so that it is in the shade, but in the wind. Now it remains only to wait for nature to do its job. During the preparation of yukola from muksun or other fish, care must be taken that flies do not land on it, otherwise larvae may appear in it. It is also not worth keeping the preparing muksun yukola in the sun, because in this case it will turn out to be too dry, and the fish itself will not look very appetizing. Cooking time for yukola depends on the size of the fish. To speed up this process, you can make transverse cuts on the carcass of the fish. They will allow the fish to dry faster.

Whitefish yukola is prepared in the same way as muksun yukola. If desired, before drying the fish, you can lightly salt it and add spices. However, such a whitefish yukola is no longer worth taking on long trips, since it will make you want to drink. However, whitefish or muksun yukola can be used as an appetizer for beer, and then the spicy taste will come in very handy. If you make cuts on the carcass of the fish, you also need to lay salt and spices in them.

By the way, yukola can be cooked not only by drying. In some regions of Siberia, fish prepared in this way is lightly smoked, and then dried. You can choose the cooking option that suits your taste.

On a hike, yukola from muksun or whitefish will come in handy. You can not only just chew it on the go, but also add it to soup or porridge. She will give them the taste and aroma of fish, make them more rich and satisfying. This is the beauty of yukola from whitefish or muksun, because these fish are very fatty. You can also cook various salads with yukola from whitefish or muksun. This fish is quite soft and has an excellent taste that goes well with many foods.

Yukola is made not only from valuable varieties of fish. However, the less fat in the fish, the drier the product. Such fish is usually fed to dogs. In this case, salt and spices are not added to it at all, since they are harmful to dogs.

Yukola storage
Making yukola from fish has long been a good way to preserve the product for a long time, for example, getting yukola from nelma. And all because yukola does not require special storage conditions.

Storing yukola from nelma is a simple matter. The main thing is that the nelma yukola is not exposed to moisture. The best way to store your yukola is to wrap it in a clean cloth or paper and store it in a dry, dark place.

Today, yukola can be purchased in vacuum packaging. In this case, the time when yukola can be stored increases, in addition, there is no need to protect it from moisture.

Raw materials for yukola
Yukola is prepared from a wide variety of fish, ranging from valuable species to everything and ending with the most banal.

Particularly good is yukola made from fatty fish such as whitefish and muksun. After drying, the meat of whitefish and muksun remains tender, so this yukola can be used as a base for soups, cereals, and salads.

Yukola is prepared not only from whitefish and muksun, but also from less valuable varieties of fish. She gets dry. Previously, such fish was used as dog food during long hikes.

This dish is obtained by curing fish fillets. The tradition of such preparation of fish came to us from the Far East and some regions of Siberia. In Yakut cuisine, this method of preparation was an alternative to canned food. People received nourishing, natural protein-rich food that can be stored for a long time. For nomadic peoples, yukola has become simply an indispensable dish. It could be cooked and eaten right in the field. Pike jukola occupies a special place in cooking. Nutritious, but at the same time, low-calorie meat is still very popular.

In classical technology there are no salt and spices. The meat is dried under the influence of strong winds or sudden changes in temperature. For example, it freezes well at night, and thaws during the day. This contrast helped to get rid of excess moisture. The result is a completely natural product. Due to the lack of salt, thirst was not tormented. However, in some areas, before drying, it was allowed to pre-salt the fish and even smoke it over the hearth.

Advice! Ready yukola can be added to soups and main dishes. From this, they will only become tastier and richer.

Classic drying

A good solution for a big catch is to make a yukola at home. This will save the product for a long time.

Cooking method:

1. Peel the pike carcasses from scales, remove the insides and rinse thoroughly.
2. On each fish, make a longitudinal incision on the back, not reaching the tail. At this point, the two halves of one carcass will remain connected to each other.
3. How to deal with the heads, everyone decides for himself. They can be cut off and used, for example, for fish soup, or left.
4. Next, carefully remove the backbone and the largest bones. To make the fish dry faster, on each half you need to make several transverse cuts.
5. This pike yukola recipe is good for those who have a private home. Each carcass is hung on a strong rope in the yard or on an open veranda. The place should be shaded and well ventilated. The open sun is absolutely not suitable. The finished product will be too dry. Also, the yukola will acquire a specific color. The drying period will depend on the size of each fish. Carcasses can be covered with gauze to avoid contact with flies and other insects.

Advice! If you still decide to use salt and seasonings, carefully rub the carcass with them. Don't forget about cross cuts.

Spicy yukola

Pike according to this recipe turns out to be fragrant and does not have a specific aftertaste at all. This is a great option for a snack during outdoor recreation.

Step by step preparation:

1. Rinse and gut each fish. Cut off heads.
2. Now let's start removing the bones. Here you need to proceed carefully.
3. After removing the ridge and large costal bones, open the pike carcasses like little books. Get rid of the tail too.
4. As spices, take salt and red ground pepper.
5. Additionally, seasoning for fish or suneli hops is suitable. So the product will turn out quite fragrant.
6. The mixture must be thoroughly rubbed into the pike meat.
7. Now each carcass needs to be closed, as it were, so that the spices soak the fibers of the pulp.
8. Transfer the fish to a container (basin or bucket).
9. Sprinkle generously with salt on top and stir. The salting process will take one day.
10. Next, hang the carcasses for drying. Everything here will depend on the intensity of the air flow.

This method is good because you can cook yukola on the balcony. Only on condition that a good draft is provided. Spices will make the product spicy.

From the video you can learn about cooking pike yukola:

Fishing is an extremely efficient way of obtaining food. Yes, it takes a lot of time. Yes, it requires certain knowledge. But, nevertheless, anyone can take a fishing rod, dig up worms, go to the river and catch something for their dinner. Yes, even this can be done, although it is more difficult.

But another question arises - how to store such fish further? You can, of course, pickle corny, but it will at least be tasteless. And this is where old Siberian recipes come to our aid, which the indigenous population has been using for hundreds of years. Prepared from fish yukola which can be safely stored for several months. And it is this method of harvesting and storing fish that our today's article will be devoted to.

So. The first thing you need to know: yukola can be prepared from absolutely any fish. Another thing is that in many cases it will not be tasty and especially healthy. In Siberia, fish harvested in this way is used to feed dogs. And, characteristically, the dogs are happy to eat it. If you want to prepare yukola for personal use, it is better to choose varieties of fish that are high in fat content. In Siberia, whitefish and muksun were most often taken for this, however, any salmon fish is suitable, as long as it is fatty.

Recipe yukola simple as hell. We take the carcass of the fish, clean it from scales (not necessary), cut off the head, cut the stomach and pull out all the insides. Next, we make an incision along the spine, pull out the ridge and large bones. It turns out two strips of fillet, connected in the tail area. We make many transverse incisions on each half without cutting the skin. We hang the fish in the shade, but in a well-ventilated area. We cover it with gauze so that the flies do not stick. We are waiting for three weeks. All.

What could be the problem:

• The fish may turn out to be too dry, since the original raw materials were not fat enough. The solution is to soak in warm water and eat as such. By the way, most of the traditional methods of using yukola just mean pre-soaking the fish in cold or warm water. But nothing prevents eating it in a dry form - it will only be a little harsh.
• Fish can dry in the sun. In this case yukola will be too dry, dark and ugly. Plus, some of the nutrients will still be destroyed. But yes, it will dry faster. The solution is to pre-arrange the drying place in such a way that the sun's rays do not fall there.
• Initially, the wrong fish was selected. Yukola will differ little from the classic ram, only the taste will not be salty. The nutritional value will be low, and the taste will be so-so.

prepared in this way yukola may be stored for several months. It must be wrapped in a thick cloth or paper, closed from the sun and protected from moisture.