What is a must-have dish for an angler on the table on holidays and weekdays? Of course, various fish treats. Lightly salted grayling, smoked perch, spicy salted dace,. But these are all our usual, local delicacies, which every self-respecting fisherman should be able to prepare. But we are not talking about them today. Today I will tell you how to salt homemade Iwashi.

It is likely that there are comrades who are not yet familiar with this beauty. Iwashi recently returned to our counter after years of banned fishing. If you believe the media and important uncles from TV, the massive catch of sardines from the water area adjacent to our state forced us to take such serious measures.

Either the population has grown, maybe they finally decided to pamper the people and their country, but no matter how it happened, Iwashi was again on the table.

So. A quick Iwashi ambassador at home for any holiday and on weekdays.

How to salt ivashi at home

Fish comes home from the store frozen. We thaw it at room temperature. Rinse gently under a stream of cold water. The fish is tender, I do not recommend rubbing it diligently.

In no way gut.

For this we take:

• A liter of cold water.
• 3-4 bay leaves.
• 100 grams (roughly half a glass) coarse salt. Fine to use for home salting - mauvais ton.
• One "bush" of carnations.
• 1/4 teaspoon coriander
• Peppercorns - black, allspice, white. I cannot give instructions here, since we are all different eaters and we evaluate the taste of dishes in different ways. I have a bag of pepper mixture and toss a full teaspoon into the brine.

I know that many people prefer to add sugar, but I don't. If you decide, then a third of a glass per liter of brine.

Having zagundazhiv all the ingredients in a casserole and pour a liter of water - put on the stove. Heat to a boil, remove and cool to room temperature.

By the end of the previous process, the fish is placed in a tall dish. It is convenient for me to use food grade plastic containers. I used a metal dish - I did not feel the difference.

Fill the stacked sardines with brine with a cooled solution and put in a cool place - after a couple of days, Iwashi can be served on the table.

After cooking, someone continues to keep the fish in brine in the refrigerator. But not for long. I assure you - it won't be long. After salting, I prefer to remove the fish from the brine solution and place it in the freezer. When it was required, he took it out, cleaned it from the head, skin and entrails, cut it into pieces, and then, according to the circumstances.

In such a simple way, you can salt Iwashi. Do it yourself at home.

Bon Appetit.

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