The fish must be defrosted. In the fridge on the coldest shelf, 10 hours...12...

Fish gutting, wash. Do not deep cut on the spine so the fish could "split". Sprinkle with salt and put into the fridge. Usually salted "by eye", but when I weighed specifically for Internet - on 9 PCs saury took me 45 grams of salt...

After the necessary for salting time, extract the fish from the refrigerator, wash and dry on paper towels...

Lay the fish on the trays of drying meat in the bottom...

The lower tray with the leaves and twigs of cherry...

Dry the fish in the allotted time (mode-300 watts, about 50 degrees. in the middle pallet) and get something like this here is the result...

To give it a "commodity" type fish folded, tied with thread and put into the fridge. This applies only to Pacific saury and mackerel...

Notes: - dryer I have a Bosch - the budget option - stand with fan and 4 pallets with cover. Therefore, the calculation of the number of fish and the cooking time give it for... like dryers - for drying fish lightly sticks to the pallet, so I recommend the first time...every 20 to 30 minutes to raise it from the tray... - in the same way to similar dryers, you need every hour to change the pallets are swapped, since the bottom of the fish to dry faster... Time pickling: capelin is a Smelt 9 hours - 9 hours Saury - Mackerel 12 hours - 14 hours drying Time: Capelin - 4 hours Smelt - 4 hours Saury - Mackerel 8 hours - 10 hours Capacity for a single download: Capelin - 10 PCs * 3 under. = 30pcs Smelt - 10 PCs * 3 under. = 30 pieces Salmon - 3 pieces * 3 under. = 9 PCs Mackerel - 2 PCs * 3 under. = 6 PCs Here is the recipe... Bon Appetit!!!