Yours

*Hello, All!* Damn, this old guy got me excited about his prose, catch it, in short. Chusovsky chub. This fish is common in our river - everyone knows it. Catch a chub mainly on a grasshopper, or also on a frog. Otherwise they’ll put you on a hook The large and fat larva of the bark beetle also bites, just throw it in. But the camp of chub fishermen is divided into two categories, the first - these are “fishermen”, and the second are “specialists”. They are not different from each other only the gear used, but also the quantity and size of the fish that are caught. "Fishing anglers" usually sit on the shore in the morning or evening, and keep looking at float A 300-gram chub is standard in their catch. When you catch a fish half a kilo is a holiday, and kilogram “bast shoes” usually tear and crush thin fishing tackle to pieces, giving rise to this completely natural event mass legends and tales in the style of “one and a half meters”, “15 kg” or “face with boots”. Chub in non-night time - the fish is inactive. Therefore, if the angler caught it in the morning or in the evening there are a dozen chubs, which for him is considered a large amount of fish. “Specialists,” on the contrary, drink tea in the morning, sleep during the day, and chop in the evening firewood No, they also fish, but only late - closer to midnight, and early and early in the morning, another hour at 3. But it also happens that the bite continues all night, then a specialist,as they put it - “it’s going full blast.” A specialist's tackle is a specific and progressive thing. It combines not only folk cunning, but also a flight of engineering thought, elegance of design. This is - the notorious SHIP. He and only him. And not in vain - I assure you. Time-tested and fish scales. Specialists don't like to sit. They choose an open shore, where they can 100 walk back and forth. And it is also desirable that it be a stretch after a roll, with a couple of deep holes. That's when they say - "chub's place"! There may well be a hundred bites during the night. How many of them will be not empty - depends on the skill of the fisherman. You also need to feel the ship. And to feel so as to know whether the ship was jerked by a wave, or whether it was a chub I carefully took the nozzle to check its taste - is it edible? Usually, this is how big chubs bite. From one and a half kilograms and more. Such a “bast shoe” breaks the rail at a right angle. Hangs like a weight on someone else end of spinning. The heart stops, time stops when it happening... ...In the wake of the ship, the setting sun plays with bronze reflections. Warmth and it’s quiet all around, only grasshoppers whistling, and a mouse rustles in the grass under feet. All the coastal stones look like they are made of amber - filled with the orange light of the sunset. And all this against the background of thin young willows in the company of two spreading alders,and bird cherry trees, in which clusters of green-brown unripe flowers are visible through the foliage berries Beauty! This is where, when you fall in love with Nature, you disconnect from thoughts are banal, your hand suddenly feels a tug and your eyes are already running away from first leash to the fifth, stop! The fourth one is not visible - he drowned! The bobbin is spinning reels, you wind the fishing line around it quickly - meter by meter, but the boat is not forward flies, as usual in such a case, and backs up sideways towards you, showing that the faithful fish has landed - not some runt... Chub, I must say, is especially good when dried and smoked. He needs to be caught about five kilograms, and it’s very good if the fish is “even” - about 600 grams to 800. Place the fish in an enamel bowl: smaller ones down, larger ones up. Sprinkle each row generously with salt. We press it with pressure and put it in a cold place, the best thing is to go to the cellar. You need to salt the fish for about 10 days, although some limited to a week. But it’s better to overexpose than underexpose - so that parasites the fish, if there are any in it, are definitely dead. And the fish seems to be tastier it will be if it stays its own. After salting, the chub is taken out, washed in cold water. The brine is drained - it is no longer needed; instead, clean water is poured in and add “liquid smoke” to it, based on how much should be poured according to the instructions for this amount of water and fish. You can pour one and a half times more smoke, likeI do. And there we throw the washed chub and leave it overnight. Not necessarily hurry - the longer it sits in unsalted water, the more smoky aroma it will have It will absorb into itself and it will taste even more pleasant, and there is no need for too much salt in it either what. Afterwards, all that remains is to hang the fish - always in the shade and even better, if there is a breeze. And make sure that the fly doesn’t get close to her. Some for This special closed canopy is made of gauze. How long to dry it is the question Purely personal. Some people like the fish to be as hard as a stone and exposed to light semi-transparent. I like the two-day drying chub - absolutely dried, but inside - fresh, with fat under the skin. /That’s all, All, you can scroll further.../