How to salt a sprat at home with dry salting

If you are thinking about how to salt a sprat, then do it only with dry salting. Personally, I have tried it with the salt dip «tuzluk» (7% of table salt solution), but the taste is not the same, and the density of the fish is not always good. Dry salting is another way. This is both fast and high quality.

Sprat, the cheapest fish. It makes excellent sprats, as I wrote about here. But the salted product is just as good.

How to salt a sprat by yourself

You need a sprat for salting. As a rule, it is sold frozen and there is no way to feel its density. However, if it has not defrosted several times (the fish is silent about it, and the seller will say that of course it has not defrosted), then, as a rule, its body will be dense and elastic.

Attention! If it’s summer and the fish has defrosted on the way home – do not freeze again, salt at once.

For the salting will be needed:

• container. I have a plastic container.
• Any container with a lid will do;
• salt;
• sugar;
• peppercorns;
• bay leaf;
• sunflower oil;
• and, of course, sprat.

When you bring it from the market, put it in a bowl to defrost. Yes, she’s a «beauty» 😀 .

Rinse with water. Already the sprat looks better.

Take a container and pour a pinch each of salt, sugar and arrange the pepper and bay leaf in the bottom of the container.

Next, place the clean sprat in the container, sprinkling lightly with salt and sugar (as if you just want to salt it).

Add salt, pepper and bay leaf. Fill with sunflower oil, cover the container and send to the refrigerator shelf.

Salted sprat will be ready to eat in 1-2 days.