Dried fish in a food dehydrator at home * Best for the kitchen

Dried fish in a food dehydrator

Dried fish in a food dehydrator

Dried fish at home

Dried fish is the most extended stored fish product that does not lose its value, nutritional properties. It contains many vitamins and complete proteins; it is easily digestible and relatively simple to prepare.

The urban rhythm of life leaves no time for culinary delights, the multi-day technology of drying and drying fish is not relevant. A modern gadget — a food dehydrator — will help you get a dry fish snack per day.

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Most types of fish dried and dry well. Dried fish of noble breeds occupies a unique niche — it can be called a delicacy. For salting followed by drying, both sea and freshwater fish are equally good. The drying or drying process is the drying of pre-salted fish. At the same time, the pulp is dehydrated, saturated with natural fat, and fermented. The fish acquires a spicy taste and a beautiful aroma.

It is enough to decide on your favorite type of fish, marinate correctly, arrange in tiers and select the dehydrator’s temperature. And you can invite guests to the tasting.

The history of drying fish

Sujuk, basturma, dry, and dried fish are the most ancient dishes of civilization. These delicacies were undoubtedly on the menu of pilgrims, merchants, warriors, sailors, and other itinerant people. Anyone who went on a long journey knew that dried fish could one day save lives. Therefore, there was always a place for her in saddlebags and shoulder bags. They knew how to dry fish in ancient times.

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Many scientists believe that the drying of fish and other food products happened long before the appearance of fire. At first, the fish was dried in the sun, and then they learned how to dry in the smoke. With the advent of salt, it became possible to extend its shelf life many times over.

Choosing the right fish

It is best to purchase fresh fish from the dryers store, not frozen ones. Both sea and river fish can be dried. The fish should have a typical smell and color without extraneous shades. It is best to take fish with your head because unscrupulous sellers often remove evidence indicating that the product is stable. Eyes and gills are essential indicators of freshness. When there is a need to purchase frozen fish, the rules are the same, but care should be taken even more. If you have even slight doubts about its quality, it is better not to risk it! After all, such fish will not pass any heat treatment.

Fresh fish
Choose fresh fish with ahead

Preparing fish for the drying process

Before you dried the fish, you must prepare it. The stage comes down to careful cleaning of the catch from dirt and mucus. You do not need to wash the fish and remove the scales from it. Small specimens (weighing up to 500 g) are usually not gutted. In large fish, the entrails are generally removed. An incision is made not from the side of the abdomen but to the back, cutting through the meat to the ridge and separating the ribs on one side from the spine. This method was invented not to disturb the fat layer, which is located under the skin of the abdomen. It is unnecessary to dry the fish, peeled “from the belly”: it will turn out dry and tough.

Dried fish
Slice fish back to maintain fat balance

Dried fish at home is already salted enough. Before drying, the fish must be covered with salt and left to marinate. Large fish are cut into pieces. Medium ones are laid along the ridge; small ones can be cooked whole. For salting, enamel, ceramic, or glass dishes are suitable. The main rule of the process is that the larger the salt, the better. The ideal option is coarse sea salt; this is important because the fine-grained salt penetrates the tissues instantly. Because of this, the upper layers are salted, and salt does not reach the middle ones. But large crystals melt gradually and salt the pulp evenly. Sea salt gives the fish an extra zesty flavor.

Fish in salt
Use coarse salt for salting fish

How and how much dried fish is in a food dehydrator?

Can you put fish in a dehydrator? Many people use a food dehydrator to speed up the drying process of fish. Such a device is convenient in that moderate temperature and forced ventilation accelerates the dehydration of the product.

Dehydrator fan
Dehydrator fan ensures even airflow

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The peculiarities of this method are that the fish does not have to be marinated for a long time; 7-8 hours is enough. At 140 °F (ca. 60 °C), the fish is dried for about 5-7 hours; for a dry consistency of fish, a longer drying time is needed. The carcass can be steamed at higher temperatures, and the meat will separate from the bones. Some people advise not to turn on the heating awning but to put the device in the blowing mode. So, the fish will dry longer — about a day. To speed up the process, you can dry the fish not entirely but by cutting it into layers.

Dehydration of fish
It is better to cut large fish

For drying fish in a dehydrator, take prepared fish and sprinkle it with salt evenly, leaving it to marinate for 7-8 hours in the refrigerator. After marinating the fish, rinse it with water and remove excess salt. Pat dry with a paper towel. Place on a dehydrator baking sheet so that the fish are not overlapping. Set the temperature according to the instructions for your dehydrator.

Some people advise not to turn on the heating awning but to put the device in the blowing mode. So, the fish will take longer to dry — about a day.

Dried fish is delicious, pieces of which were marinated in a marinade of 0.5 cups (0.12 l) of lemon juice, 5 tsp. Salt, 2 tbsp. Chopped parsley and 1 chopped onion.

Assessment of the quality of the finished product; storage

Properly dried fish has smooth and firm scales without any traces of salt. Her skin adheres well and is easily removable. The pulp is healthy, flexible, and elastic, slightly shiny, translucent, amber, or pinkish. The taste is lightly salted, the aroma is spicy and piquant. Such a product can be wrapped in thick paper or cloth and stored in a cool place with moderate humidity for up to six months. Storing the finished product in a vacuum package will extend the shelf life. True, with long-term storage, fish can lose its taste.

Dried fish
The finished product should not be over dried

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Dried pike in a food dehydrator

Mary
It is enough to decide on your favorite type of fish, marinate correctly, arrange in tiers and select the dehydrator's temperature.
5 from 4 votes
Prep Time 5 hrs
Cook Time 10 hrs
Total Time 15 hrs
Course Snack
Cuisine American
Servings 6
Calories 223 kcal

Equipment

Food Dehydrator

Ingredients
  

  • 1 piece Large pike
  • 1,5 liters Water
  • 5 tbsp Salt

Instructions
 

  • Scale the pike, cut off the head and gut. Take it apart into fillets and cut the fillets into thin strips.
  • Heat the water to dissolve the salt. Add spices to your taste to the warm marinade, and soak the prepared pike strips for 5 hours.
  • Drain the marinade, line the dehydrator tray with parchment paper, and place the fish pieces in it. The dehydrator is set to 140° F (60° C) and the pike will dry for about 10 hours.

Notes

Any freshwater fish can be dried using this recipe. Saltwater fish is also suitable for drying in a food dehydrator. You can add any herbs and spices you like to the fish marinade. Don’t be afraid to experiment!

Nutrition

Serving: 100gCalories: 223kcalCarbohydrates: 0gProtein: 46.7gFat: 4gFiber: 0g
Keyword Dried fish
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