The smell of hanging carcasses attracts insects, wasps and flies not only crawl on scales and eat meat, but also lay eggs on raw surfaces, and if this process is not stopped, larvae will be introduced into the fish. Let's figure out how to dry the fish so that flies do not sit down and what adaptations experienced fishermen use.
The subtleties of dried fish
In spring and autumn, when there are no flies, you can fearlessly jerk products in the open air. In the remaining months, salted semi-finished products are hung out mainly in the evening, so that by the morning they will dry out and not be so tempting for the winged.
The most delicious fish, dried in the open. Ideal conditions develop on non-hot spring days when the temperature does not rise above 20 ° C. Lows are placed on horizontal slats, in boxes. Fish should be left belly out, they should not fit snugly against each other.The most delicious stockfish dried in the open air
Under the hot sun, carcasses literally cook, they quickly deteriorate, lose valuable fat. It is better to hang them under a canopy or in the shade, so that they are not afraid of rain. In cold and damp weather, the catch is brought into the room. Small fish can first be dried in the cellar, then taken out to fresh air.
Drying in natural conditions, on average, lasts 4-10 days, at this time it is important to competently protect the product from contact with insects. One bundle or a drop should include carcasses of the same size so that there is no difference in cooking time. Drying under the protection of the mesh will be faster if you insert toothpicks into the gutted abdomen so that the cavities always remain open.
All devices come down to the use of a fine mesh - it can be pulled over the frame, wrapped with ligaments, or assemble more complex compositions.
A stretched rope with carcasses suspended on it is wrapped with soft mesh, gauze. This method is effective only until the latter adheres to the fish: flies crawl along it and lay eggs through the cells. It is imperative that spacers be provided so that there is free space between the mosquito net and the product.
Such matter can be soaked in vinegar and thrown on semi-finished products: a pungent odor will deter insects.
A fine-mesh mesh made of a synthetic base is useful here, since the design is assembled for many years of use. This material is gently pulled onto the frame through the rails so that unplanned holes are not formed, thus filling all the faces except the top.A box for drying fish without flies
In convenient places of the upper frame hooks should be provided on which a string of fish will be stretched. The final element is a removable or hinged lid that, when closed, will fit as tightly as possible. The design is installed on the legs and placed where there is a gentle breeze and sufficient shadow.
Homemade boxes are very practical: they can hang carcasses of any size, they are adapted for year-round use. The frame for such a box can be put together from the remnants of building materials, as long as they do not have toxic impregnations or coatings.
For those who spend fishing weeks, a portable cover for drying is suitable. It consists of several combined cubes of mesh stretched over a solid but elastic frame. In each of them you can hang a bunch of fish and close the inlet to protect against insects. The cover is fixed on a branch or hook so that the components do not touch the trunk and the ground. When assembled, the structure is very compact and weighs no more than 300 g; it consists entirely of plastic and synthetics.
A convenient dryer will be a combination of a mosquito net and an old umbrella fixed at the height of the umbrella. Ligaments with fish catch under the open dome, put on a mesh cover on the latter. So that the distance to the products is also respected from below, you can sew a ring of dense wire at the desired level, and tie the lower remains of the material with a knot. The device will protect not only from insects, but also from the sun and rain
Protecting fish with vinegar oil
To prepare the solution, you will need vinegar and vegetable oil in a ratio of 6: 4. First, vinegar is placed in a glass container, then oil is poured. Liquids will remain layers, they do not need to be mixed right away, it is possible directly during application.Vinegar and mortar oil
For 3 kg of small carcasses you will need 500 ml of the mixture, for large - up to 1 liter. After the fish is salted and soaked, it should be slightly dried to get rid of excess salt and water (otherwise the effect of the protective solution will be weakened).
The subtleties of processing small fish
To work with small carcasses you will need a liter jar. Vinegar and oil are combined in it, 5-6 fish are placed and closed with a twisting or polyethylene lid. The container is shaken vigorously, the semi-finished products are removed from it and hung out after the liquid drains.
Rules for the protection of large carcasses
Larger specimens are slightly more difficult to coat with a mixture; here it is better to use a silicone brush. When working with a protective solution, it must be constantly stirred. Processed as follows: make long longitudinal strokes in the direction from the head to the tail, on the sides of the brush move the other way around, starting from the tail.
Gutted fish needs additional measures. Soaked cotton balls are fixed on the spacers, which are installed in the abdomen during drying.
Fresh carcasses will surely interest insects, but if you adhere to these recommendations, the flies will fly nearby, but not land, the balls will scare them even more. If the winged ones crawl over the fish, it means that the mixture is too weak, there are clean areas. For small carcasses, repeated processing after 2 hours is enough, for large ones it will be necessary to organize 3-4 sessions.
Wasps may also be interested in catching, but vinegar with oil will not scare them very much. If they still sit on the product, these areas should be covered with the mixture again.
In the first 2 hours after hanging, you need to inspect carcasses as often as possible, especially if they are large. The most vulnerable zones to insects are the gutted abdomen and gills.
What if the flies have already laid eggs?
Garlands should be inspected regularly to identify possible egg clutches. If they were found, they should be washed off with cold running water and again apply a protective mixture to the fish. The taste of the finished product will not suffer from such additional processing.
After the product has dried, it does not need to be washed or robbed; the delicacy is stored in a bound form. When eaten, carcasses will be cleaned, and vinegar processing will go away with them.
If too much impregnation has been diluted in preparation for drying, the excess can be refrigerated in an airtight container. It is better to keep the finished fish in a basket or canvas bag, hanging in a cool place, protected from the sun.