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The char, which inhabits the waters of the Putorana Plateau and can be caught on trophy trips through the Siberian nature reserve, is rarely found dried in our country. Many prefer to smoke the fish while rafting. However, dried char is also considered a healthy and tasty delicacy.
This method of preparation can be found in Canada, where dried char is very popular. We offer a detailed look at how to properly dry this predatory fish to create a unique dish with a delicious flavor.
What useful qualities does it have?
Dried salmon has many useful properties, namely:
· Due to the lack of excess moisture, the calorie content of meat becomes higher.
· The char contains a lot of omega fatty acids, minerals (phosphorus, selenium, sodium, calcium) and vitamins A, B, E.
· Eating carnivorous meat helps strengthen bones and fight cancer.
· Immunity increases and the body is rejuvenated.
· Many organs begin to work much stronger and better.
How to cook dried char?
In Nunavut, Canada, the carnivorous fish is gutted, the spine is removed, salted, and dried. This dish is then served when honored and respected guests arrive. In Russia, this noble fish is prepared according to the following recipe:
Preparatory process
First, you need to carefully gut the fish. This is especially true for removing the gallbladder. It's best to remove the gills as well. Charr have small scales, so cleaning them is pointless.
Afterwards, rinse the carcass thoroughly and drain the water using a colander. Larger specimens are cut in half, while medium-sized specimens can simply be slit a few times on the back. Smaller char can be dried whole, without any nicks or cutting.
Ingredients:
A common recipe in Russia is simple salting and drying. To do this, you'll need:
· Sugar – 150 g. or 6 tbsp. l.;
· Salt (coarse, non-iodized) – 300 g (15 tbsp.);
· Spices (allspice, coriander, etc.) – to taste.
Mix all the ingredients in a bowl, then roll the char in them. Let it sit for a certain amount of time to marinate. Smaller fish need only a few hours, while larger specimens need 3 to 14 days. After this time, hang the char to dry. It's best to stick a few matches or sticks inside the belly to prevent the meat from sticking together.
Dried char in brine
To prepare a predator this way you will need:
· 1 liter of water;
· 80 grams of salt;
· Lemon juice;
· Spices and seasonings to taste (cloves, bay leaf, pepper, etc.).
Recipe
1. Bring the brine to a boil, mixing all the ingredients. A shot of alcohol (cognac or vodka) is a good addition. Then, cool and strain the liquid. Place the fish in the brine and cover with a weight. Small char should be left in the brine for 10 hours, while larger ones should be left longer—a day is sufficient.
2. Rinse the predator to remove excess salt and leave it in a colander to drain the water.
3. When the liquid has drained, the fish is hung up and dried in the same way as described in the previous recipe, pushing the sides apart with matches or sticks.
To prevent flies from attacking, the char is covered with gauze and kept for 2-3 weeks.
Conclusion
Dried char has an excellent taste and can rival any delicacy, and not just in this regard. This predator is healthy, and most importantly, it doesn't harm the body. In fact, it strengthens the immune system and treats many ailments.
Today, scientists recommend its consumption by cancer patients, as char is known to fight tumors. If you try dried, noble char even once, you can draw appropriate conclusions about the benefits and flavors of this delicacy.
