I'm a Ukrainian immigrant and used to eating home-salted fish, my relatives used to thoroughly clean the fish of all intestines, butterfly it open, pat-dry it with a towel, dip it in sea salt on all sides and hang it on a string outside the house in the sunshine.
The fish was so good that we'd eat it the same week, goes amazing with home-brewed beer. One thing though, I remember some fish lasting for 5-10 months if you keep it in dry place (not refrigerated) after the salting process but I wonder, has anyone here tried the same salting method and the fish lasted longer in storage?
Do you use any other salting methods? Back home we call preserved salted fish Taran'ka 🙂
native hang dry fish it last for years we call it "stwanne" i think thats how its spelled any way like taraan;ka it has to be in dark place cool ,
Thank you
NDN
I do a number of different salted and hanged meats, my big one is typically lamb legs, they last a good long time, but I not worked with fish for many years but used to do so when I had the chance back in the day.
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