Our country has a long-standing tradition of serving fish with beer, which is quite justified: meat strips are too expensive, croutons and crackers will give you weight gain, chips and nuts are considered extremely harmful, and fruits and cheese are considered exotic. It is for these reasons that most lovers of a foamy drink choose fish. This product varies in name and preparation method. We have prepared material for you in which we will tell you about fish for beer - with names and photos.
Drying
Dried fish, or "taranka" is not any special variety, it is the general name for all dried representatives of the carp family. Usually they use roach, roach and others. To accompany beer, you can purchase such snacks by weight or in packs in any store. Many taranka lovers prefer to dry the fish themselves. To do this, the caught fish should be salted for three to four days, washed, and then the carcasses should be hung for a week in a well-ventilated area.
Most often, taranka fish is produced in the south of Russia or Ukraine, because it takes several weeks to dry it. The main condition that must be observed during this process is that it must be fresh and oily. It is pre-salted and kept in salt for three to four days. After this, they are washed and hung in the sun. Please note: large fish must be cut.
Harm to the human body
Despite all the benefits of dried fish, some people need to give it up.
So, people suffering from kidney and heart diseases need to greatly limit the use of this product. This is due to the high salt content. Some doctors note that dried fish is very tough and can injure the walls of the stomach. That is why it is better to avoid it for people suffering from diseases of the gastrointestinal tract. It is known that dried fish should only be bought in stores. The product, prepared in a large plant, goes through all the necessary processing stages. Individuals may violate the preparation technology, as a result of which parasites may remain in the product. This rule is especially important to follow if you purchase freshwater fish, since the larvae of intestinal parasites survive in it for a very long time.
The most common fish
Dried roach is one of the most popular snacks served with beer. It has a relatively low price and is familiar to almost every consumer. The fish are caught in the Caspian Sea, which is its habitat. Before processing, it goes through a salting stage and then is dried in the sun. Dried roach is characterized by its unique taste and pleasant smell. It is practically not used as an independent dish; most often it is an appetizer for beer. Due to the peculiarities of lifestyle and nutrition, fish has a unique taste.
Harm of dried fish
Despite the wide range of benefits of this unique product, in some cases this delicacy can cause harm.
- You need to be especially careful when choosing where to buy dried and, especially, dried products. By purchasing it in an unfamiliar place, there is a high probability of becoming infected with diphyllobothriasis or other parasites, E. coli. That is why you should only purchase fish that is produced at the factory, because in this case it goes through all the required stages of processing. Important! Freshwater fish are especially dangerous in this regard. If the product is prepared by drying and smoking, then you cannot be completely sure that the parasites have been dealt with. This product is best boiled or fried.
- Eating dried fish in large quantities is contraindicated for patients suffering from heart and kidney diseases.
- This unusual delicacy is very tough on our stomach. In this regard, irritation of the gastric walls and, as a result, disruptions in the functioning of the gastrointestinal tract may occur.
- Bones, which can be very difficult to separate from meat, can be a choking hazard.
- Dried fish is harmful for hypotensive people, since the increased salt content can provoke an outflow of fluid from the blood, and therefore the situation with blood pressure will only worsen.
It is important to know where the fish were caught. If the catch was made in heavily polluted water bodies, then it is not surprising to become poisoned by such a product.
Dried pike
Among beer lovers, delicacies made from this fish are very popular. It is distinguished by lean white meat and a specific taste. It is not at all difficult to prepare dried pike at home. The finished product has a tart aroma, the meat is very soft and filled with a rich variety of flavor components.
The following types of fish are subjected to the drying process:
- roach;
- smelt;
- bream;
- perch;
- zander;
- peled;
- vendace.
And this is not the entire list of popular fish names for beer.
Preparation of dishes from dry raw materials
Fisherman families often use dried fish to prepare various dishes..
Soup recipe
From small things that are inconvenient to eat due to their extreme hardness, you can prepare a simple soup. To prepare it you will need the following ingredients:
- Three small fish;
- Two potatoes;
- Two tablespoons of pearl barley;
- Onion;
- Carrot;
- Spices;
- Sour cream.
The fish should be poured with a liter of cold water and left for 3-4 hours. Then put the pan on the fire and bring to a boil. Then add pearl barley to the water and cook for 20 minutes. Then you need to put the chopped vegetables in the pan. After 15 minutes, add spices and salt. The soup is best served with fresh sour cream.
Baked cod
You can also prepare various dishes from fresh-dried fish. Thus, in Portugal they often cook baked cod. To prepare the dish you need the following ingredients:
- 500 g dried cod;
- 400 g potatoes;
- 1 egg;
- 200 g cream;
- parsley;
- vegetable oil;
- salt.
First you need to soak the dried cod for 3 days. Then it is cut into pieces and placed in an oiled frying pan. Place potato pieces on top of the cod. Cream is mixed with egg and salt. The resulting mixture should be poured over the potatoes and cod. The dish should be baked for 30-40 minutes. Before serving, add parsley.
Anchovies
Another delicacy with a pleasant exotic taste and unusually delicate aroma. In the line of dried seafood, anchovy fish is the smallest. When dried, it can be eaten whole, without removing the seeds, as it is believed to be extremely beneficial for bone tissue. Anchovy meat contains a large amount of protein.
Snacks and dried fish produced at industrial enterprises represent a huge assortment of seafood and various types of fish for beer, their names:
- pike;
- saberfish;
- perch;
- blue;
- bream.
What are the benefits of fish for beer?
Fish is a healthy product that must be present in the human diet. It is a source of important unsaturated fatty acids Omega-3, which fight cholesterol and strengthen the walls of blood vessels. Seafood is rich in fluorine and phosphorus, amino acids and protein.
Small varieties of dried fish, when consumed whole with bones, saturate the body with calcium. In addition, the product contains rare vitamin B12, which is necessary for the nervous system, and vitamins D and A, which help strengthen bone tissue and prevent anemia. It is believed that a fish carcass is digested better than animal meat and is digested in 2-3 hours.
Beer with fish is tasty and healthy if alcohol is consumed in moderation. Otherwise, the beneficial properties of the salty snack will not be absorbed by the body and will not bring any benefit.
Source: spiritnoe.expert
Cold smoking
This method of preserving fish allows you to preserve the product for a long time. Wood smoke is used for cold smoking. It has antiseptic properties and prevents fish from being affected by various bacteria. Pre-salted fish is subjected to this heat treatment. This process continues for several days. The most suitable smoked fish for beer, its names:
- chum salmon;
- Vomer;
- flounder;
- bream;
- capelin;
- cheese;
- loach;
- crucian carp;
- salmon bellies, etc.
When is dried fish harmful?
If the product is prepared strictly following all established technology rules, then there will be no problems with human health. But, if the processes of preparing fish are disrupted, then the consequences of its consumption as food can be very negative. You should also pay attention to where the fish that you plan to dry was caught. If we are talking about reservoirs where it is very dirty, then there is no need to talk about any benefits for the human body, even if all the rules of drying were strictly observed.
It is important to pay attention to the conditions of transportation and storage of the product. If they do not comply with the rules, then the harm to the product is obvious. Before you buy such a product, you need to be careful; all signs of damage that are visible visually should be a reason to refuse such a purchase. Such negative signs include a yellow belly, dry gills, damaged scales and a very hard back).
It is strongly recommended that you refrain from purchasing such a product secondhand. In such a situation, there is simply no way to check how correctly the drying process was followed, and the hot claims of sellers that everything is in order are unfounded. The consequences of such a purchase can be very serious - at least there is a high probability of contracting helminthiasis.
People who have various types of kidney or heart diseases should not eat this product. Of course, a one-time meal of a tasty product will not cause much harm to your health, but still you should not risk it in vain.
How to dry fish in summer
Drying fish at home is not difficult at all. The carcasses should be washed, scaled, and gills removed. Take salt - for 1 kg of fish 100 g of salt. Please note: only coarse salt should be used, because it dissolves rather slowly and also absorbs more moisture. It should be noted that 2-3 days are enough to salt small fish, and 3-7 days for larger fish.
The drying process takes place under the influence of air. Due to the evaporation of moisture from the fish carcass, shrinkage occurs. The duration of this process depends on the humidity of the air flow and its speed. Drying occurs due to the fact that a certain humidity gradient is created near the surface. Under the influence of the gradient, all the moisture from the fish carcass rushes to the surface. Humidity inside the carcass moves as a result of diffusion of liquid and steam. At the same time, salt penetrates inside. The moisture gradient decreases as the fish dries out. Over time, this process begins to slow down and it dries out completely.
What are the benefits of fish for beer?
Fish is a healthy product that must be present in the human diet. It is a source of important unsaturated fatty acids Omega-3, which fight cholesterol and strengthen the walls of blood vessels. Seafood is rich in fluorine and phosphorus, amino acids and protein.
Small varieties of dried fish, when consumed whole with bones, saturate the body with calcium. In addition, the product contains rare vitamin B12, which is necessary for the nervous system, and vitamins D and A, which help strengthen bone tissue and prevent anemia. It is believed that a fish carcass is digested better than animal meat and is digested in 2-3 hours.
Beer with fish is tasty and healthy if alcohol is consumed in moderation. Otherwise, the beneficial properties of the salty snack will not be absorbed by the body and will not bring any benefit.
Source: spiritnoe.expert
Drying methods
Let's look at how to dry fish at home in the summer. The simplest method is in the sun. To do this, it is laid out on prepared mats in the open sun and dried for several days. However, this method cannot be called the cleanest, since during such drying, dirt, fly larvae, and dust can get on the fish. This option is better suited for small specimens that can dry out in a few hours. To prevent larvae from infesting the fish, it should be salted first.
After salting, the carcasses are washed and dried, strung on a fishing line and hung in boxes with holes (for ventilation) or in ventilated areas. To maintain sanitary conditions, the fish must be wrapped in a protective layer of gauze.
When drying, it is very important to provide the fish with good air circulation; for this purpose, the product can be laid out on racks. In addition, special dryers are provided for drying in the sun. Their design is a glass or plastic casing, which increases the temperature and significantly speeds up the drying process.
Rules for storing dried fish
Important! You should not wrap the product in newspaper because of the poisonous printing ink.
The product is suspended from the ceiling so that air can circulate freely around it. Excessive dryness of the room will lead to over-drying of the fish, which will become very hard. Due to high humidity, the product may become moldy. For storage, fishermen use special boxes made from boards or pieces of plywood. A whole fish is hung from the ceiling of such a structure. The box is placed in the attic, cellar or basement.
Dried fish is a very popular product not only because of its taste, but also because of the large amount of useful substances it contains. However, you need to remember the constant rule: everything is good in moderation. Excessive consumption of this product can cause harm to the body.
