How to make a ram at home, how to make a wobble: methods, recipes, tips

One of the most favorite snacks for beer is a ram. If you do not want to buy fish in a store, you can cook it at home.

Content

In order to make a ram you need a minimum amount of ingredients and a little free time. In this article, methods will be described in detail that allow you to make a ram at home.

Choosing and processing fish for a ram

The word "ram" does not describe the specific species of fish. It identifies any dried fish that you can only find. Most often, a snack for fenced is prepared from pikes, crucian carp, bream or roach. No less delicious ram is obtained from husster, bull or perch. To make a ram, choose a small fish. It is better if it contains the average fat content.

Preparation of fish for cooking is in several stages. At first it is needed rinse thoroughly Under running water, to get rid of a pungent odor, sand and debris. After you need to remove the insides. If you prefer to use uninvited dried fish, you can do only the first stage of preparation.
If you returned from summer fishing or purchased fish in a hot season, it is better to remove the insides. This is due to the fact that individuals living in water feed on grass and microorganisms. Therefore, in the event of the presence of insides, the ram will be given bitterness. To keep a pleasant taste, remove gills.

How to make a ram correctly: 2 methods and 3 ways

There are several ways to cook a ram at home. You can use the option that is suitable for you.
You can salt fish in several ways: dry or wet. Below are the main features that will help make a delicious ram in detail.

There are several ways to pickle — There are several variations of salting

How to salt a ram with a dry method?

If you decide to pick up a ram with a dry method, then there are 2 options. Both of them are not difficult to use. Choose for yourself the option that is suitable.

First option

First, the fish must be washed under running water. After wipe it with paper towels to remove the remaining water. Grate each individual salt, along the entire length of the carcass (including the head and tail). Try to make such movements so that salt penetrates under the husk. Grate with salt the mouth and gills of fish.
Take it a dense rope. String the fish carcasses on it so that a distance of 5-7 cm is preserved between them. So the meat will dry evenly. Hang the fish In the shadow where there is a draft. Leave in this position for 2-3 days. After that, you can start using a ram.

The second option

To use this method, prepare a deep container. It is better if it is made of glass. Pour at the bottom of the bowl 30 g of salt. Put several carcasses of fish on top. The next layer is salt. Alternate the layers until the fish ends.

To determine the ratio of salt and fish, weather conditions must be taken into account. If you have the opportunity to place the carcasses in a cool place (basement or refrigerator), then you can use 300 g of salt per 1 kg of fish. If you cook a ram in the summer, and there is no way to place it in the refrigerator, it is better to use 1 kg of salt per 1 kg of fish.

Put a flat plate on top of all layers, and cover it with a oppression (large stone, a 3-liter jar of water, etc.). Leave the fish to salt for 2-3 days. After that, rinse the carcasses from salt under running water.
The final stage of preparation of a ram - hanging carcasses in the shade in a draft. In this state, they must sag for at least 3 days. After that, they can be consumed.

The wet method of salting

If you decide to use the wet method of salting, then there is nothing complicated in this. To get started, prepare a saline solution. Dilute for this 100 g of salt in 1 liter of water. Pour the fish with the prepared solution so that it is completely under water.
Cover the container with a flat plate and a oppression. This will allow the carcasses not to pop up. It is necessary to withstand fish in brine for at least 3 days. After that, rinse the carcasses under running water or soak in clean water for half an hour to remove excess salt.
When all the stages are passed, hang the fish on a wire or rope in the shade, where there is a draft. Leave in this position for several days, after which you can use.

The wet method involves the salting in the solution

To make a ram, use only large salt. Its peculiarity lies in the fact that it pulls moisture from meat. If there is some water in the fish, then it will dry faster.
The disadvantage of small salt is that it contributes to the formation of a small crust on the surface of the fish, which reduces the degree of salting.

Other recommendations for preparing a ram:

Add a little sugar to salt to give the piquancy and tenderness of the ram.
Choose the optimal weight of oppression. The more fish, the more weight it will be required.
Cover the containers with a small mesh so that insects do not get inside.
Make small cuts in large fish so that it is better drying.

If the ram is drying out, you can restore it. To do this, pour it with water, then wrap in parchment paper for 24-30 hours. As the parchment dries, moisturize it with clean water.

Posterly, dry tam can be used as spices. To do this, it must be chopped in a coffee grinder. The resulting powder is used for the preparation of salads, soups and other dishes.

Video: We will tell you how to salivate a ram correctly

Correct drying of a ram

To make a ram, you need to dry the fish on a dense rope or wire. It is necessary to string the carcasses at a distance of 5-7 cm from each other so that they are evenly blown by the wind. Put a rope or wire through the eyes of fish. This will allow fat and brine to flow out, and not stay inside.
Experienced fishermen prefer to dry fish on small hooks. If the carcasses are small, they can lay out on a wooden surface. They are turned over with an interval of 4-5 hours to dry evenly.
Try to hang fish in a place where there are no insects that can stain the ram. To protect fish from flies, it is necessary to soak carcasses in vinegar water (200 ml of vinegar per 1 liter of water). If the fly sits on the fish, then can lay eggs in it. Therefore, it is better to throw it away so as not to risk your health. To accurately protect the fish from insects, build a small wooden box that needs to be covered with a small net.
If you do not want to dry the fish by the natural method, you can use the special dryer "Izidry". Before this, you need to remove all the gills, rip off the abdomen and remove all the insides.
To fix the abdomen in open form, use toothpicks. This will evenly dry the fish from the inside.

Toothpicks will help to dry the fish qualitatively

To make the carcass to be dried, leave it for 3-5 days. If you want to make a dried ram, then you need to dry it at least 14 days.

How to store a ram?

If you made a ram correctly, then you can store it no more than 150 days. To increase storage periods, you can roll up fish into sterilized banks, and store the product in a cool room.
But it is best to wrap it in parchment paper and place it in a wicker basket.
If fish leaning, then it should be wrapped in foil and stored in a cool place. The shelf life of the dried ram is no more than 1.5 months.

Optimal conditions for storing ram:

Air humidity is 75-80%.
Temperature - from +3 ° C to +8 ° C.

If the humidity is overstated, the fish will be covered with mold. With low humidity - it will dry out.

How to make a ram from Vobla?

Many fishermen and housewives prepare salted wobble. This fish goes perfectly with foam drinks. It can also be used separately with friends.

Compound:

Vobla - 1 kg
Salt - to taste
Bay leaf - 10 pcs.
Black pepper with peas - 3 g

The process of making a ram from Vobla:

Rinse the fish and remove the insides.
Place the wobble in the container and sprinkle with salt. Grind bay leaf and pepper. Throw into the total mass. Alternate a layer of fish with a layer of spices until all ingredients end.
Cover the bowl with a flat plate, and fix it with a load.
Put in the refrigerator for 3 days.
When the indicated time passes, soak the wobble in clean water for about 60 minutes.
Make small holes in the tail, and attach the stationery through them. It is better to pre -imprint them so that it is more convenient.
Spread the fish in a dry, well -ventilated room. An attic or balcony is ideal.
Vobla should hang for at least 3 days. If a drop of fat has formed on the nose of the fish, it means that it should be turned over (attach the paper clips to the head).
Dry the wobble from 7 to 30 days. It all depends on the size of the carcass.
The fish is ready if the back becomes dry, and the pink color of meat will be visible on the cut.

Taranga contains a lot protein, fish oil, iodine and other minerals. Regular use of dried and dry fish helps to improve metabolism and protects against dangerous diseases (cancer, stroke, heart attack). You can use a ram without worrying about the figure. 100 g of the product contains only 88 kcal.

We will also tell you how to correctly: