Home-dried pollock
Origin of the recipe
Home-dried pollock is a popular dish often prepared in Russia and other countries where fishing and fish preservation have a long tradition. Drying fish is an ancient preservation method used to extend the shelf life of the product.
What do you need for cooking?
Ingredients
-
White fish, pollock
-
Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Kitchen scales
Step-by-step recipe
Step 1:
Cut the fish fillets off the bones.
Step 2:
Remove any remaining scales and bones.
Step 3:
Weigh the fillet and measure out salt at a rate of 2% of the fillet weight.
Step 4:
Combine the fillets and salt in a bowl until the fish is evenly coated with salt.
Step 5:
Leave the fish to marinate in the refrigerator for 24 hours.
Step 6:
Place the fillets in a food dehydrator and dry the fillets at 60 degrees.
Step 7:
Cut the dried pollock into strips.
Cooking tips
When storing pollock in the refrigerator, be sure to cover the bowl, otherwise the pollock will dry out and the consistency will be different, and the taste may deteriorate.
You can choose to dry not only pollock, but also other white fish, but then the taste will be different.
At what temperature to dry?
Good afternoon! Thanks for the clarification; the fish needs to be dried at 60 degrees Celsius. We've updated the recipe. Happy cooking!
60 degrees, that's what it says
