Dreught fish
Dreught fish ([ drɔɪ̯çt ˈfɪʃ ], ndt . : "Dried fish") or Finkenwerder dry clods are a local traditional specialty of Finkenwerder's Hamburg cuisine , which is salted and dried clods .
This dried fish used to be widespread in the area around Finkenwerder and was available as a common product in shops - today this traditional specialty is still widespread on Finkenwerder.
Manufacturing
For the production of the dried fish , the clods are divided - with the head and innards being removed. The fish are then salted and dried in pairs (tied at the tail fin ) on lines outdoors.
The dried clod halves can then be stored.
use
For consumption, the caudal fins and the lateral fin edges (in flatfish the dorsal fin and the ventral fin ) are cut off from the dried clod halves and the skin is peeled off. The remaining dried fish can be eaten raw - freed from the bones - or prepared by boiling after soaking in water.
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