Dried fish (blue whiting)
5 servings
300 minutes
Dried pollock is a true embodiment of Russian traditions in salting and drying fish. This cooking method, rooted in ancient times, preserves the natural taste and aroma of the fish while enriching it with spicy notes. Soft and slightly sour due to wine vinegar, with a pronounced spice aroma, it makes a wonderful snack. Dried pollock pairs well with rye bread and light alcoholic drinks and can also serve as a base for salads or appetizers. The unique texture of the fish—ranging from tender to firm depending on the drying time—allows everyone to choose the perfect option for their preferences. This simple yet sophisticated recipe reveals the depth and richness of seafood flavors, making it an indispensable part of Russian cuisine.
1
Combine a glass of water and a glass of vinegar, and soak the fish in the solution for 4 hours.
- Blue whiting: 1 kg
- Wine vinegar: 1 glass
- Water: 1 glass
2
Drain the water and pat the fish dry with a towel.
3
Rub the fish with spices to taste.
- Spices: to taste
4
Wrap each carcass in gauze, tie with rope from head to tail, and hang on the balcony.
5
Wait for 3 days or a week, depending on taste preferences. If you want the meat softer — 3 days, if firmer — a week.