How to make a taranka at home: a recipe for dry salting - Alcohol and Tradition
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How to make a taranka at home: a recipe for dry salting

таранка в домашних условиях

Taranka to beer is loved not only by avid fishermen, but also by many fans of a foamy drink who have never held a fishing rod in their hands. We offer you a step-by-step method of how to make a taranka at home, perfectly combined with beer: it has an excellent taste and aroma, contains the right amount of fat (not too dry), is moderately salted, is well stored, without losing its properties.


Any freshwater fish is suitable for cooking taranka: crucian carp, roach, bream, roach, pike, chehon, ram, rudd, ruff, perch, minnow and other species. For beer, carp, bream, perch and roach are often used. It is better to take small and medium fish (250-900 grams), as it is well salted and does not spoil for a long time. The fattest is considered to be bream, and ruff has few bones and a very tender flesh that literally melts in your mouth. Taranka from perch is sweet, from pike-slightly tart and piquant. Carp – the golden mean in all respects. It is preferable to make a battering ram from fresh, still live fish. To do this, it is desirable to transport the catch in wicker baskets, and shift the fish with nettle leaves.

There are two ways to pickle a taranka: dry and wet. The wet method is easier, but it is only suitable for small fish weighing up to 400-500 grams and often worsens the flavor. Therefore, experienced fishermen salt the taranka in a dry way.

It requires coarse rock salt without impurities and additives, as it draws moisture well and does not saturate the meat with third-party odors. Iodized is not suitable!

Salting fish for ramming is possible in enameled dishes, as well as in glass or stainless steel containers, since these materials are not corroded by salt and do not affect the taste of homemade ramming.


  • fish – 1 kg;
  • kitchen-rock salt – 250-300 grams.

Taranki Recipe

How to pickle a taranka

1. Clean the fish from the entrails. Leave the scales.

Carcasses weighing up to 1 kg do not need to be cleaned, as the quiches will dry out, but it is still better to gut even small fish, because in summer it feeds on greens and microorganisms that give an unpleasant smell, and the finished taranka has a bitter taste.

If the entrails are still decided to leave, then in the throat of each still living fish, you need to pour 10-30 ml of saturated saline solution (1 part of water to 2-3 parts of salt), when the fish swallows the brine, the internal organs are well salted.

2. Wash each fish thoroughly in running water from the remains of the entrails. Pay special attention to the areas near the head and tail.

3. Cover the bottom of the salting container with a uniform layer of salt of 1 cm.

4. In each fish, salt the gills, rub the inside with salt, then make one puncture on each side with a fork and rub the carcass well on top. The gills should be literally rammed with salt or removed altogether, so that the ram is guaranteed not to deteriorate.

5. Lay the salted fish in layers of one piece. To each other, the carcasses should be folded with the back to the abdomen and the head to the tail. Cover each layer with a layer of salt about 1 cm thick.

For better salting, it is better to put large fish down, and small fish on top. In one layer there should be a fish of approximately the same size.

фото как правильно засаливать таранку

Proper salting
6. Place a cardboard or wooden board with holes on top of the fish. To cover round containers, you can use old covers of a smaller diameter. Holes are necessary for air access. Put a weight of 10-20 kg on top of the lid. For even salting, it is advisable to put a weight of 5-10 kg first, and after 6-8 hours add another 5-10 kg.

7. Transfer the container with the salted ram to a dark, cool place: refrigerator, cellar or basement. It is important that the fish do not get direct sunlight. You can cover it with gauze to protect it from insects.

The duration of salting the taranka depends on the weight of the fish:

  • up to 100 grams-1-2 days;
  • 600-800 grams – 3-4 days;
  • from 800 grams – 5-14 days.

During the aging process, the juice will be released, which must be drained every 8-12 hours. The taranka is considered ready for drying when the juice is no longer released or its minimum amount is minimal.

8. Wash each carcass in running water (especially the gills and the middle), soak for 2 hours in cold water, removing excess salt. Then soak the taranka in vinegar solution for another 60 minutes (50 ml of vinegar 9% per 10 liters of water) to kill pathogens, scare away flies and other insects when drying.

Among experienced fishermen, there is a rule: how many days the fish was salted, how many hours the soaking in the water should last. This recommendation can be followed, but it is better not to skip the step with the vinegar solution.

Drying of home-made rammers

9. Drain the water. For each carcass, prepare 10-15 cm of rope. In the tails, make a through puncture with an awl or needle. Push the rope into the hole, get it from the back side and tie a knot to make a loop. In the bellies of large gutted fish, you can make 1-2 “spacers” from toothpicks for better drying of the inner part.

фото как правильно сушить таранку

Drying upside down eliminates the bitterness
It is correct to dry the taranka upside down, so that the bitterness from the gills does not pass into the meat.

10. Hang each fish by the loops to the hooks (make any of the wire) on a rope. For the first 2-3 hours, the binding can be kept in one bundle, substituting a container for draining the remaining brine under it.

11. When the liquid stops dripping, move the drying rack to a balcony or other well-ventilated place with a high temperature, where there are no flies. Place the carcasses at a distance of at least 5-7 cm from each other.

The more heat and sun, the faster the carcasses dry out. After 2-4 days, you will get dried fish, and the taranka will be completely dry in 10-14 days.

How to store a battering ram

12. Ready-made, well-dried taranka is stored for up to 4 months in tin cans with a tightly fitting lid or wrapped in parchment. The shelf life of dried fish is half as long. Optimal storage conditions: temperature +3-8 °C, humidity-80%, no direct sunlight.

You can not use cellophane bags for storage, because due to the lack of air, the fish will quickly deteriorate.

Over-dried homemade taranka can be brought to condition by wrapping it with wet, but not wet paper, and leaving it for 1-2 days.

фото домашней таранки к пиву

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