Dried fish, The method of Russians
The windows of apartment buildings in the provincial cities of the Soviet Union are often adorned with bunches of fish which have been hung out to dry, adding a homely touch to an otherwise drab urban landscape.
The Russians dry all kinds of fish, as long as it is very fresh, but especially prized is the River Don’s rybets with its delicate flesh. This dried fish makes a perfect summertime picnic when served with boiled potatoes and plenty of beer or kvas.
Ingredients
- For every 2 lb (900 g) of very fresh fish (cod or haddock, but any may be used)
- 3 tablespoons salt
- 1 tablespoon sugar
- One fish (2 lb/900 g) will serve 4 people
Details
Serves: 4
Method
Step 1
Rub the salt and the sugar all over the cleaned fish, both inside and out. Leave the fish to sit in a pan for 4 days at room temperature.
Step 2
Rinse the fish lightly. Then hang it to dry for 2 or 3 days, until it is firm to the touch.(Test for firmness by pressing the flesh with your fingers; this is a sign that the fish is ready.)
The fish will have the best flavour if hung in the sun, but if it is rainy or cold, the fish may be wrapped loosely in muslin and set on the radiator.(Turn it occasionally to allow air to circulate.)
If the air is not particularly clean, it is best to wrap the fish loosely in muslin even when it is hung outside.
Step 3
To serve, cut the fish into long, diagonal slices about 1 in (2.5 cm) thick.
It is a stunning dish when the slices are reassembled and placed on a platter along with the fish head, surrounded by fresh greens. Store any leftover fish in the refrigerator.
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