Who does not like dried fish? Aromatic, incredibly tasty, and it is a wonderful addition to beer, and a separate product, which may well be counted among the specialties. Subcutaneous fat, which the carcass of fish soaked in process of withering, gives it an amazing, with nothing comparable to the taste. So taste does not have any fried or boiled or steamed fish. Professionally cooked dried fish is able to deliver its true connoisseur pleasure. Ways to cook dried fish very much.
However, they all consist of two phases: pre-salting and drying immediately. The result of this process may be different, but he always excellent and worthy spent on the process of drying efforts. In common parlance any dried fish dried fish called. However, it can be and bream, and roach, and bream, and sabrefish, and crucian carp, and perch, and pike, and some saltwater fish. Each of these salted fish on a special recipe and processed on a particular technology, the specifics of which are known only to professionals in this area and these fishermen. Most often vyalyat vobla, roach, rudd and bream, which often referred to as ram. Despite the fact that the roach and roach little greasy than rudd and roach, the taste of all these species of fish after similar.
To capture differences in it may only real gourmet, who knows an expert in fish delicacies. Smoked bream – a real "beer" fish. It is substantially bigger than all previous types of fish, and fatter. Bream has a peculiar taste bouquet, and is very popular in dried and smoked in the form. Dried sabrefish – extremely tasty! Bold, clear, it is never dry and is very popular among both beer drinkers and among those who like to eat dried fish. Carp for special recipes, which is in the home they know few. Therefore, it is not undeservedly in the forefront of popularity. It is well provyalenny, medium sized carp has a superb sweet taste and pleasant smell. Minor carp dryish, but it is not prevents it from being perfect complement to beer. Smoked and dried pike perch – it's true delights. In perch fibrous, sweet meat, taste of which are specific, but undeniable. Pike also has a pungent aroma and a soft meat with a rich, full of the various components of the taste.