Fish conservation. OBZhD

BASICS OF SAFE LIFE
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Fish conservation. Basics of safe life

Fundamentals of Safe Life Activities (OBZhD)

To save the caught fish it is gutted, but at the same time it is not washed in water and not salted, but only wiped dry with grass or a rag. Then, having inserted spacers into the belly, the fish is flattened and hung out in the wind for 15-20 minutes. Slightly dried carcasses are shifted with nettles or fresh (but always dry) sedge.

The fish is well preserved if it is buried in cool coastal sand in a shady place, having previously closed its mouth and gill covers.

For smoking first of all, a furnace is built (Fig. 2.12).

fish conservation
Rice. 2.12. Fish smoking ovens

For example, in a cliff of a clay bank, a horizontal depression is dug, at the end of which a vertical hole is dug from above. Above it, from stones or turf, a pipe is folded, wide enough so that several fish can be placed in it. For this purpose, it is convenient to use an old iron or wooden barrel with a broken bottom. Cover the barrel from above and, moving the lid, adjust the width of the smoke outlet.

Before smoking, the insides and gills are removed from the fish, they are thoroughly washed, slightly dried in the air, and then the carcasses are rubbed with salt from the outside and from the inside. If time permits, the fish can be put in a strong salt solution for 2-3 hours and immediately before smoking, remove it from the brine and dry it slightly.

The fish pre-strung on the wire is hung in the chimney in 1-3 rows so that the carcasses do not adhere to the walls and do not touch one another. A wire 3-4 mm thick is passed through the eye openings or the occipital bone. It is advisable to tie large fish with several turns of twine, otherwise the fish may fall apart when smoked.

Branches of deciduous trees (alder is best) are used as fuel.

First, to dry and boil the fish, the firewood that is placed at the exit of the horizontal hole should burn with a bright, but preferably short flame, then the fire is reduced and smoke generation is increased. To do this, you can put a few damp branches without leaves, as the ashes from the burned leaves settle on the fish, worsening its appearance. At the same time, the blower must be covered.

Smoking is completed when the fish turns golden brown. Smoking continues depending on the size of the fish, the device of the smoker, fuel 2-4 hours.

In the field, fish can be smoked by hanging or spreading out on a tripod in the smoke of a fire. The temperature, the amount of smoke and the time spent can regulate the type of smoking - from cold to hot.

Dried fish in the sun for 2-3 days, placing spacers between the ribs. In order for the meat of salmon fish not to lag behind the bones, they are dried in the shade of rare trees so that the sun and shade alternate, and the drying time is increased by 1-2 days.

Somewhat harder to cook cold smoked fish. To do this, the amount of salt during salting is reduced to 600-700 g per 10 kg of fish. After drying, the fish is hung on twine or laid out on special rare racks in a niche on the shore or in a specially built hut. A fire is bred without a big flame from rot, leaves and needles. At the same time, the distance from the fire to the fish should be 1,5-2 m, the air temperature should be 20-30 ° C. The duration of smoking, depending on the size of the fish, is 10-15 hours.

Author: Mikhailov L.A.

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