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One of the most reliable and long ways to store fish is salting. Salt removes excess moisture from the fish, and will not breed harmful bacteria. We have already talked about the salting of many species of fish and they are all similar, salting walleye is no exception.

Salting walleye best from autumn and winter catch, this time more oily fish, which makes it more delicious.

So, salting walleye will require the following ingredients:

On 1 kilogram zander you need –

150 grams of salt
Black pepper, peas
And bay leaf (but that’s taste, but a lot is not advised because it can spoil the taste)

Like any other fish, pike-perch, first wash under cold running water, it removes unwanted mucus from fish.
Then the fish gutted and cleaned of scales. Important not to damage fish bile, in which case it would not delicious and bitter.
For large fish, it is desirable to make the cut on her back, this will allow better prosolitsya meat and avoid its damage.
Rub the fish with salt, to the gills, and the cut on the back, you can pour more salt. More salt will not harm the fish, but instead will increase its shelf life, but at the same time do not need to overdo.
Wiped salt fish should be put in a barrel and fill the salt put peas and bay leaf. The following layers should be made exactly the same at the rate of 150 – 200 g per 1 kg of fish. Most of the salt you need to fill in the upper ranks. Fish, salted with spices, acquires a unique taste.
The barrel covered with a lid and put under the yoke.
Salted fish from 5 to 15 days, dependent on this, primarily on its size.
When salting walleye completed, it must be removed from the barrel and rinse with cold water from the salt surplus.

Obmytuyu fish can be eaten or hang in a ventilated area, away flies for its further drying.

Salting walleye, perch marinated and not only

Catch fish for salting, you can always on the basis of Zavidovo, because then no one would be without a catch.