Salting bream at home is simple and profitable, because bream is one of the most delicious snacks for a foamy drink! I salt bream using the dry method. The most delicious dried salted river fish are bream and bream.

It is recommended to salt fresh fish, but the same procedure can be carried out with frozen bream, having first defrosted it at room temperature. White bream is usually salted in two main ways. Afterwards, wash off the salt from the bream and you can soak the fish. Do this in plenty of cold water. It usually takes 30-50 minutes to soak. Then hang the carcasses to dry in the shade and in a draft.

Place the prepared carcasses in a deep container. Add 150 g of salt and 40-50 g of sugar per liter of boiling water. Let's share the recipes for preparing this type of fish. Personally, I usually salt it generously, under pressure for three days, then rinse it and dry it. Everything is fine, but it turns out a bit salty. I salt fine salt for 3 days, coarse salt for 5 days. Be sure to soak it in cold water for 6 hours. Rough formula: per day of salting - 1.5-2 hours of soaking.

Bream is a fish that is optimal for salting. Dried or dried bream is much tastier than other types of freshwater fish prepared in a similar way. Constant consumption of this type of fish in the diet contributes to the proper regulation of metabolic processes. It is recommended to salt only freshly caught fish. And it is practically impossible to determine the time when the bream was caught and placed on ice.

The most frequently asked question is how to salt bream at home using the dry method, which is considered less labor-intensive. The fish must be washed thoroughly, then gutted and the gills removed. If you are salting ungutted bream, then simply wash the fish. If a high-quality bream was chosen and the correct technology was followed, then the next day so much brine will appear in the container that the fish being salted will be completely covered with it.

It is not recommended to salt large carcasses in brine. Knowing how to properly salt bream without subsequent drying, you can prepare such fish directly for the festive feast. Salting bream for drying is often done using a special water salt brine, which is sometimes called brine.

The salted fish is removed from the brine and washed very thoroughly in running water for at least half an hour. There is a very quick wet method for salting bream. Typically, it is used for fish cut into pieces.

Dry method of salting bream

Moreover, an aqueous solution of salt can be prepared to your own taste. In this case, the bream pieces are ready for consumption by the time the brine has cooled. Large dried bream is very tasty. Salted bream, the recipe for which is quite simple, is prepared in a wide, not very deep container.

Bream should be dried hanging in a well-ventilated room. Using the method described above, dried bream turns out to be very tasty and fatty. At home, the best place to store dried bream may be the freezer.

Several dried bream can be stored very successfully in the refrigerator, first wrapped in parchment paper. During the cold season, you can store dried or dried bream on the balcony.

Before salting bream at home, the fish itself must be carefully prepared for this process. You will need to spend a larger amount of table salt on the last row, then press it with a lid and put some weight on it so that the salting of the bream for drying is successful.

How to properly prepare a white bream for salting?

Dry salting of bream at home should not create virtually any problems. To salt bream using the wet method, you need to select small specimens. If desired, you can add a little ground black pepper, a couple of bay leaves and coriander to the bream.

Small fish can be salted without opening the belly; for large fish, you must first rip open the belly and remove the entrails. Bream often terrifies housewives, since the fish is quite large and fears immediately arise that it will be difficult to handle. In fact, salting bream at home is a simple matter. In order to salt bream, you first need to clean it from the insides and remove the gills (if the fish is large). After this, rinse the fish in cold water and hang it on a fishing line, but be sure to cover it with gauze to protect it from insects.

Bream can be salted very quickly and easily. There are no specific rules on how to salt bream. It all depends on the size of the fish and your personal taste preferences. I once gave a ride to a neighbor from the village, he goes there fishing, he salts decent specimens of bream in a barrel in brine. He never gave me the brine recipe, but he treated me to a couple of bream (fish, no slap in the face :)) straight from the barrel. The breams were gutted.

There is no need to wash fish in water before salting. Bream can be salted “dry” (without water), wet (in brine) or by hanging. There are several ways to salt fish. It is important not only to know how to pickle bream at home, but also to understand how to choose the right specimens for pickling. I usually salt bream in order to dry it later; it turns out fatty and very tasty.

Bream is an extremely tasty fish that is ideal for salting. In addition, this is an excellent snack for a cool beer, especially in the summer heat. Therefore, every real fisherman should be familiar with how to salt bream at home. Moreover, this process is simple and involves the use of available products. But the result is amazing and everyone, without exception, likes it.

A few words about the product

Bream is not only always tasty, but also healthy. It has a high nutritional value, because it contains polyunsaturated fatty acids Omega-3 and Omega-6, as well as vitamin A, necessary for every body. Its meat is considered the best antioxidant, contains compounds that help normalize weight, as well as control blood sugar levels blood.

There are no specific rules on how to salt and dry bream at home. The entire procedure for preparing fish depends, first of all, on factors such as the size of the trophy and individual taste preferences. Moreover, it is recommended to salt only fresh fish. Both large trophy and bream (small bream) are suitable for use.

Please note: salting fish for drying can be carried out using the following methods - untouched and gutted. It is important to cook small bream whole. Also, the technology for salting fish without gutting is only suitable if caviar is available. It is imperative to clean the entrails of a large trophy, since only under this condition is its meat well salted and not spoiled.

Basic cooking methods and preparation features

There are dry and wet salting of bream. Before you begin the procedure, it is important to properly prepare the fish. The algorithm of actions at this stage is as follows:

1. Rinse the fish well under running water.
2. Removal of gills and internal organs.
3. The second wash of the fish from blood and remaining entrails.

When the preparation is completed, you can begin the cooking process itself. You can salt the fish in a (wooden) box, pan or bowl. If it is white bream, you can cook it in a jar.

Summer method

Dry salting of bream involves the following procedure:

1. A layer of salt should be placed at the bottom of a suitable container.
2. Place the fish on it (in a row), belly up.
3. Cover it with spices, then lay out the next row. This should be done until the bream runs out.
4. Cover the top layer generously with salt.
5. Close the container with a lid and press down with stone pressure. The vessel should be moved to a cool place. At low temperatures the product is stored better. Salt penetrates the meat rather slowly, and where the product has not yet been salted, the cold reliably protects it from spoilage.

For salting fish to be successful, it is important to use only rock salt. How much spices do you need to cook bream well? One kg of product will require at least 125 g of salt. In general, the question of how much to salt bream for drying depends on the weight and, accordingly, the parameters of the fish. It should be remembered that salt is used not only to add flavor, but also to remove moisture. Coarsely ground spices perform this function perfectly. It dissolves quite slowly and actively absorbs moisture.

It is important to keep the fish in brine for at least 7 days. On the seventh day you need to check the condition of the salt. If the surface of the bream is a bit soft, keep the fish in dry brine for a few more days.

At the end of the salting procedure, the fish should be soaked in cold water for a couple of hours before drying. Thanks to soaking, the bream will get rid of excess salt. The fish should be dried in a well-ventilated area. It is advisable to use the dry salting method in the summer when it is hot outside.

How long does it take to dry fish? We dry the bream in a suspended state for at least 10 days. To prevent flies from encroaching on it, you need to cover it with gauze, which can be sprinkled with a vinegar solution. The smell of the latter repels insects. If you need to dry fish quickly, use small specimens. Large bream can dry for up to several weeks.

If you regularly cook fish in this way, it is advisable to make a special drying tray. The latter is made in the form of a rectangular structure consisting of slats covered with gauze. Inside it, strings of fishing line are pulled.

Important: dry salting is used to prepare fish for smoking. It is this method that allows you to salt meat more reliably. To smoke fish, it is enough to salt it for up to three days. After this time, it is washed well and left in cold water for several hours. Thanks to soaking, bream loses excess salt and gains weight.

Winter method

The wet or, in other words, brine method of salting bream is suitable for preparing small river specimens. This method is important to use in winter. It differs from the previous method in that after the salting procedure the product does not need to be dried.

The algorithm for preparing fish using the wet method for the winter is similar to dry salting. It also needs to be rubbed and layered with salt. Consumption: for 10 kg of product take from 1.25 to 1.5 kg of spice (moderate salting). To make the meat more tender, add 1 more tablespoon of sugar to the recipe. Strong wet salting of white bream consumes up to 3 kg of salt.

To improve the taste of the product, you will need a few bay leaves, a pinch of coriander and red pepper. Spices should be added immediately to the marinade.

Already on the 2-3rd day the fish is covered with its own juice. The product is completely salted within 5-8 days (this depends on the size of the specimens). River bream can be consumed immediately after salting.

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Pour an even layer of salt into the bottom of a deep bowl, pan, plate or wooden box, then place the bream, cleaned from the insides, with their bellies facing up. You need to lay out the fish in a row, then cover it with a layer of salt and lay out the next row.

Place in rows until the fish is gone. You will need to spend a larger amount of table salt on the last row, then press it with a lid and put some weight on it so that the salting of the bream for drying is successful.

Keep the bowl of fish in brine for 7-11 days; check the condition of the brine by feeling the back of the bream, which, ideally, should be a little hard. Salting bream at home is almost finished.

The fish must be washed, then left in cold running water for several hours, and then hung to dry in a ventilated, dry place for 10-15 days.

To prevent insects from encroaching on the bream, it must be covered with gauze. Dry salting of bream at home should not create virtually any problems.

Wet method of salting bream

The technology of wet salting is that it could not dry out, so it can be consumed a few hours after salting the bream at home is completed. Another undoubted advantage is that there is no need for a drying room, which makes this type of salting relevant in winter.

To salt bream using the wet method, you need to select small specimens. The fish must be washed, gutted, scaled and laid out in layers in a previously prepared container, sprinkling each layer with table salt.

If desired, you can add a little ground black pepper, a couple of bay leaves and coriander to the bream.

Cover with a lid and press down, then put it in the refrigerator or any other cold place for 6-7 days, after which, without removing it from the dish, rinse it under running water and remove excess salt.

Rinse until the water in the bowl becomes clean and transparent, then leave the fish in this water for several hours (so that excess salt is removed).

At the end, the water must be drained onto paper towels folded several times and dried in a warm, dry place for several hours.

Salting bream at home is simple and profitable, because bream is one of the most delicious snacks for a foamy drink!

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Often the proposed method of dry salting bream (or other fish) is not correct. Experts advise taking a container and pouring the fish laid in rows in a ratio of 100 - 200 grams of salt per 1 kg. After this, put pressure on it and wait up to 10 - 15 days. Afterwards, soak the fish.

This is not correct. How then will cooked fish differ from ordinary “wet” salting? In this case, the bream will also be salted in a concentrated saline solution.

Dry salting differs from brine in that the saturated salt solution is removed from the fish carcass. The meat takes in as much salt as it should. In this case, oversalting does not occur.

Where does excess moisture go? It is absorbed into the salt itself, into the “diaper”. A “diaper” is a cloth that is used to wrap the carcass.

If a lot of fish is salted, then holes must be made in the bottom of the container to drain excess brine. However, when salt is not spared, then holes in the container are not needed. All moisture is taken away by salt. The fish is in a salt shell and you have to work with a knife to remove it. But this is a different method. Now I will describe a recipe for how to salt bream using the dry method in “diapers”.

The recipe will not provide a lot of fish at once. It is suitable for preparing single, usually large, specimens. The fish turns out tasty, dense, moderately salty without further processing with water. If any of you doubts, then you can experiment on a medium-sized bream.

Recipe for dry salting bream in “diapers”

To salt bream with dry salting we need:

• Coarse salt.
• A towel or other fabric with a large area and the ability to absorb moisture.
• Twine.

I would like to note right away that it is advisable to take fish that you are confident in. and another infection does not sleep. There is confidence that the concentration of salt will kill the pathogen, however, it is better not to take risks.

The fish does not need to be gutted. Wash it with a stream of water, dry it with a rag - that's enough.

As an example, I took the largest white bream from a fresh catch.

A layer of coarse salt about a centimeter high and an area larger than the size of the bream was poured onto a large piece of fabric.

I filled the bream with salt under the gill covers. I laid the fish on a salt “feather bed” and completely covered it with salt.

Since I’m cooking white bream, I was a little greedy with salt. If you are going to salt a large bream using dry salting, then do not skimp on the salt. There will be no excess or redundancy.

We wrap the bream tightly in a “diaper” and tie it with prepared twine.

In this form, place the fish in the refrigerator for 2 - 3 weeks, depending on the size. We do not use any oppression. We just turn it over daily from one side to the other.

Of course, the fish will begin to release juice. However, a carcass wrapped in several layers of cloth and a larger amount of salt prevent the brine from leaking out.

After two weeks, the bream has such a respectable appearance.

All that remains is to shake off the stuck salt and send the fish to the cutting board.

The meat has acquired a pleasant density and has a reddish tint.

There is no oversalting to the taste. Bream can be consumed as a separate dish or with chilled beer.

This recipe for dry salting bream can be considered correct. Moreover, the method is suitable for cooking other types of river fish - large sorog, grayling, whitefish, crucian carp, pike.

Why does fish only take the right amount of salt when dry salting?

Why does fish turn out over-salted if there is too much salt? I won’t go into the depth of chemical and physical processes; it might take too long. Yes, and I may make a mistake when describing it, which will also not be correct. I’ll tell you in my own words how I understand it.

From the school curriculum of physics and chemistry it is known that the movement of concentrated dissolved particles goes from an area with a higher content to a smaller one.

When it interacts with the moisture contained in fish meat, salt “sucks out” it and retains it in its composition. Since the meat becomes dehydrated, the reverse process of saturation with salt concentrate stops.

As a result, the salt layer becomes a buffer that prevents the flow of dissolved salt particles into the fish meat. In this case, they say that the fish took as much salt as needed.

Plus, the “diaper” also does its job. It also absorbs the resulting brine.

Something like this.

You can clearly see how to salt bream with dry salting in the video with Dmitry Salapin's channel.

Bon appetit.

One of the oldest methods of processing fish and storing it for future use is drying. On the one hand, it seems that every fisherman knows how to properly dry fish, however, this matter, like any other, has its own nuances.

It is immediately necessary to introduce a distinction between the concepts of “drying” and “drying”. At its core, drying is the same as drying, but with two essential conditions:

• slow drying at relatively low air temperatures;
• not completing the drying process, completing the drying process while maintaining the softness of the fabrics.

That is, dried bream is not just a slightly dried product, but cooked under certain conditions.

Drying objects

To prepare your favorite delicacy for a foamy drink, you can use almost all types of fish. Even species such as pike or carp can be dried, but the undoubted leaders among such snacks are bream and roach.

In addition to them, they are dried:

• silver bream;
• sopu;
• crucian carp;
• rudd;
• bleak;
• saberfish;
• shemayu;
• vimba;
• subusta;
• chub;
• perch;
• and many other representatives of the ichthyofauna.

Cooking steps

To understand how to dry fish at home, you need to carefully read the procedure and strictly follow them at all stages of its preparation. There are three stages of culinary processing:

1. Salting.
2. Soaking.
3. Drying.

Each stage is important in its own way, so we will talk about them in detail. We skipped one stage here, namely the capture of drying objects. You can find out about this in great detail in numerous materials on our website.

Pickling

Before drying fish, it should be properly salted and soaked. I must say that the best time to prepare dried snacks is spring and autumn. Firstly, the fish is fatty and tasty at this time, and secondly, it is easy to preserve during transportation.

In the summer, fish quickly spoils, and if you really want to salt it, you need to do it directly on the reservoir in a container dug into the ground, and at the same time carefully gut the bream and other fish caught.

In addition, in the summer it is difficult to find the right temperature for good drying - it is very hot, and it is advisable to carry out this process in a cool place.

Winter trophies are also suitable for salting, but there are some difficulties in drying the fish correctly.

A little about salt. For salting for drying, exclusively coarse salt is used, since it is necessary not only for salting, but also to remove excess moisture.

Salting is carried out in one of three ways:

• dry;
• wet;
• brine.

The dry method (it can also be called “Old Russian”) is used for salting trophies weighing over a kilogram. This method can be used when preparing bream, carp, pike and other large fish.

Sequence of actions for dry salting:

1. We wipe the catch from mucus and dirt (not wash it).
2. We cut the carcasses along the ridge and spread them out.
3. We remove the insides.
4. Sprinkle the inside with salt.
5. We place them in a wooden box with their bellies facing up.
6. Sprinkle the scales with salt.
7. Cover with film and apply pressure.
8. We place the box in a cellar, dug hole or other cool place.

With this method, the juice released during salting flows through the cracks in the box. If desired, you can also dry-salt small uneviscerated river fish: silver bream, white bream, roach. Depending on the size of the carcasses, dry salting lasts from three to seven days.

The wet salting method is the most common of the others. For this salting, large containers made of enameled iron or food-grade plastic are used.

The whole process can be divided into the following stages:

1. Cleaning fish with a dry cloth.
2. Place a layer of salt of at least one centimeter on the bottom of the selected container.
3. Layer-by-layer placement of carcasses in a container sprinkled with coarse salt.
4. Place the lid on the top layer sprinkled with salt.
5. Installation of oppression.

The fish are placed so that the back of one rests on the belly of the other. Each new layer should be laid perpendicular to the previous one. You need to add as much salt as required to create an even layer.

After a few hours, juice will be released from the carcasses, and the container should be put in a cold place - a refrigerator or cellar. In this regard, the autumn weather itself gives us an advantage. How long to salt depends on the size of the catch and the air temperature. Well-salted fish has a hard, sunken back, and if you stretch it lengthwise, you can feel the movement of the vertebrae.

The brine salting method is used for salting low-fat fish, which produces little juice, and various kinds of small fish. With this method, cooked fish carcasses strung on a string are dipped into a salt solution - brine, and kept in it for 2-3 days. Salts are dissolved in water as much as is needed for an egg to float in the solution.

Soaking

A responsible operation that many cooks neglect before drying any bleak or sabre. However, this stage of preparation is very important, since excess salt is removed from the carcass of bream or roach.

At this stage, the salted fish is first thoroughly washed in running water and then filled with water, which should be changed every hour. Usually everyone recommends soaking for as many hours as the number of days it has been salted. A sure sign of soaked fish is the moment when the carcasses begin to float.

Drying

Now let's talk about how to properly dry fish so that it turns out not a dried product, but a dried product.

Roach and bream are dried in the following places:

• in cool cellars or barns;
• outdoors in the shade of trees;
• on balconies and loggias;
• in attics;
• in the room.

To begin with, the fish is strung on a cord or wire, then hung in a cool, shaded place. Some advise hanging it by the head, others by the tail - try both, then decide what you like best.

If you do not have a cellar or other suitable room, then it is better to do this at night. At night there are no flies, and slightly dried carcasses are no longer suitable for insects to attack. In addition, to protect against insects, fish carcasses are covered with gauze or nets, and special mesh dryers are available in fishing stores.

You should not hang threads with strung carcasses near a freshly painted fence or other strong-smelling object. Otherwise, you risk feeling the taste of such a fence in your mouth - the fish will quickly absorb the chemical smell.

If you are going to dry your catch in a city apartment, it is appropriate to use a fan directed at the hanging threads with trophies to reduce the temperature and ventilate the product.

Features of winter drying

When preparing dried fish in winter, other nuances need to be taken into account. Of course, it’s easier to deliver it home from the reservoir; issues with salting are also easily resolved; the whole problem is drying.

In winter, in our apartments, in addition to increased temperature in terms of drying, there is also low humidity. Therefore, you need to constantly spray the room, or at least the dryer, with cold water, otherwise it will turn out not dried, but dried.

If you hang threads with fish on a loggia or balcony, then there is a chance that it will freeze and not dry. A glazed balcony will help here, and if the temperature here in winter drops below zero, it’s worth using some kind of heating means.

How to properly dry fish at home?

In this article we will talk about how to properly dry fish at home.

If you are a fishing enthusiast, but your catch no longer fits in the freezer, and your wife is threatening to kick you out of the house for “another batch of that slippery crap,” then it’s time to think about other ways to store your fishing trophies.

One of these methods is drying. This is not a difficult task if you get the hang of it, but dried fish and beer... mmmm... Delicious, in a word.

So, how to properly dry fish at home? Firstly, it is worth understanding the size of the fish. These should not be too large or, on the contrary, too small species. That is, a giant pike weighing ten kilograms or a tiny roach the length of a little finger are not suitable. Try to choose medium-sized specimens, not too fatty, since then we will have to salt our fish. And the thicker and fattier the fish meat, the more salt you will have to use, which can lead to excess and loss of basic taste.

But let's not talk about sad things. So, we have selected a sufficient amount of fish for salting. It can be pilaf, roach, carp, ram, ruff and so on. We remember the main condition - the weight of the fish should not exceed one kilogram.

After careful selection, the fish is gutted and cleaned. In this case, under no circumstances should you peel off the scales, as this will lead to excessively rapid drying and ruin all the results of your work. Large fish are cut from the back, in its most fleshy part - this improves the drying process. Small fish, on the other hand, are usually cleaned from the belly side, which prevents too much drying and preserves flavor. At the same time, try to carefully remove all the insides - intestines and mucus, otherwise this will give the fish a bitter taste later.

Next we will need a lot of coarse salt to draw out excess liquid from the fish. To do this, we need a dark, cool room (or at least a balcony in cool weather), a large tub or pan, and something that can serve as a press - for example, a heavy weight, a couple of dumbbells or a medium-sized boulder. The salting method is completely simple and straightforward: pour a thin layer of salt into a tub, tightly lay a layer of fish on top, then again a thin layer of salt, then again a layer of fish... and so on. The most important thing here is to strictly measure the amount of salt for each layer: it should evenly and tightly cover the layer of fish, but not lie in a heap. Overdo it and your fish will turn out terribly over-salted, so you won’t be able to put it in your mouth. Put less salt than required, and the fish may rot or simply be poorly salted. So you should still trust your instincts and pour “by eye” with caution.

Do not be alarmed when a strange-looking liquid appears a few hours after placing the fish in the pan. This is a kind of fish brine. There is no need to drain it; it will help the fish to salt better and will prevent it from drying out too much during further drying.

For experts in the field of salting fish, we can offer another option using, in addition to salt alone, also various spices - bay leaf, pepper, a little sugar, peppercorns, and so on. Here everything depends on your own imagination, taste and skill of the pickle-maker. For beginners, however, it is recommended that, first, try the simplest option - with regular coarse salt.

The number of days for salting is also selected “by eye”. This depends, again, on your taste preferences, as well as on the microclimate of the place where the salting takes place. But, in general, you can determine the degree of readiness of the fish by its appearance - it should be dense, dark gray in color on the back, fairly firm (but not rock-hard!).

If at the same time excess salt is visible on the fish, this means that you still overdid it and oversalted it. However, do not despair - the further procedure will most likely help fix everything.

After the fish has lain under pressure for a couple of days and has been thoroughly salted, the time comes for the next stage - washing and cleaning, as well as drying itself. Prepare a lot of water and a 3% vinegar solution or sunflower oil (it is best if it is unrefined).

Before hanging the fish out to dry, it should be thoroughly washed to remove any remaining salt and mucus. Next, the fish is soaked. In fact, this process is the reverse of salting. Soaking, as a rule, takes the same number of days as salting. This allows you to remove excess salt from the fish and saturate it with liquid so that later it does not lose its taste, turning into a kind of salty pieces of cardboard.

Readiness at this stage is also easy to check - this can be seen by the fact that the fish has surfaced from the bottom. After this, you need to thoroughly wipe each carcass with gauze or a clean kitchen towel and hang it out for final drying.

If the drying place is in the open air, then it is worth protecting the fish from flies. To prevent larvae from appearing in fish meat, treat it with vinegar or oil. In this case, you do not need to lubricate or moisten the fish too thickly with these liquids, just quickly dip it into the solution one time at a time.

To enhance the effect, cover the hanging fish with gauze with holes or make a kind of gauze tent around the drying area. A mosquito net is a good idea, especially if your entire balcony is occupied with drying fish.

Drying fish in air will take you about seven to eight days (depending on the size of the carcasses and their initial fat content). The finished fish has a light gray tint, tastes moderately dry and moderately salty, and has a pleasant, slightly dried aroma.

Some enthusiasts prefer not to wait so long, but to dry it quickly - over the stove. In this case, the fish dries much faster - in just a few days.

Some lovers of bitterness in fish (or simply lazy people who do not want to spend a long time fiddling with small things) prefer not to rip the belly of the fish, but to dry it along with the tripe. This gives the fish more meatiness, but at the same time adds a peculiar bitter taste.

There is also a lot of debate on fishing forums and websites about the method of hanging fish directly during drying. Beer lovers claim that the best way to dry fish is hanging through the eye - this way the special taste and aroma are preserved. At the same time, however, the fish retains excess fat, which may not be to everyone’s taste. Another option is to dry the fish by tying it by the tail: in this case, drying will occur more evenly and the fish will become less fatty and will be stored longer.

Which of the above methods of salting fish to choose is up to you. We wish you good luck and bon appetit!