Recipe: Dry Sprats of Carp step by step with pictures | Handy.Recipes

Dry Sprats of Carp

Cooked jerked barbel of carp

Time to cook: 30 minutes

Nutritional Value

Autumn - the tastiest specimens are caught on rods... The carps are fat and sweet - yes, yes, that's right, sweet... Best for cooking baguettes. Let's go to?!

Author of the recipe

Ingredients for dried baguette of carp:


  • Carp (2.5 kg fillet. and 1.8 kg.) - 2 pcs
  • Salt (with a light slide) - 1 tablespoon
  • Sugar - 1 teaspoon
  • Black pepper (ground) - to taste

How to cook cured carp balik step by step with photos


Time is given without taking into account salting and drying. I'm sorry, it takes 5-7 days. Clean the fish, gut it, cut off the head, tail and fins. Remove the backbones.

Wash and dry with paper towels. Sprinkle with a mix of salt and sugar and ground black pepper.

Place in a wide bowl under a burden. Leave it like this for 6-8 hours.

After the time indicated rinse the fish in running water. It's not too salty, so there's no need to soak it. Allow the liquid to drain.

Hang in a cool place, in a light breeze. Let it cure for 4 to 7 days. After 24 hours:

Two days:

Three days : Three days:

Nutritional Value:

Whole Dish:
Calories
3399.8 Calories
Protein
480 g
Fat
159 g
Carbohydrates
10 g
100g:
Calories
111.8 Calories
Protein
15.8 g
Fat
5.2 g
Carbohydrates
0.3 g

Salt, Black Pepper, Sugar, Fish, Snacks, Fish and Seafood Snacks

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