ΑΛΑΤΙ – ΑΛΙΠΑΣΤΑ
ΑΛΑΤΙ- ΑΛΙΠΑΣΤΑ
Αλάτι (χλωριούχο νάτριο, NaCl )
Oι Έλληνες και οι Ρωμαίοι προσέφεραν το αλάτι στις θυσίες προς τους θεούς. Ήταν σύμβολο λεπτότητας, χάριτος και ευθυμίας (απ΄εδώ, ίσως, η μεταγενέστερη φράση της Κ. Διαθήκης : «υμείς έστε το άλας της γης»). Στην αρχαιότητα ήταν γνωστή και η φράση το «Αττικό άλας» ( για να δηλώνει το λεπτό και ευφυές Αττικό Πνεύμα)
Τα αλίπαστα (τα ταρίχη)
Το αλάτι, αν και δεν έχει αντισηπτικές ιδιότητες έχει, όμως, ασηπτικές και γι αυτό δεν επιτρέπει την ανάπτυξη μικροργανισμών. Έτσι, από την αρχαιότητα, το χρησιμοποιούσαν για τη συντήρηση των τροφίμων. Το αλάτι ήταν το «ψυγείο» της αρχαιότητας, τα αλίπαστα (ή τα ταρίχη) ήταν για τους αρχαίους τα «κατεψυγμένα» ψάρια της εποχής μας.
Οι Αρχαίοι Αθηναίοι υπερεκτιμούσαν τα αλίπαστα ψάρια, τα οποία εισήγαγαν από την Ισπανία, τη Σικελία, του Εύξεινου Ποντου. Πάστωναν, κυρίως, τον τόννο, τον οξύρυγχο, την παλαμίδα, το σκόμβρο, τη ζύγαινα, τη σφυρίδα (κεστρεύς), τον κολιό κ.α.. Το να τρως αλίπαστα μεταξύ των εδεσμάτων ήταν δείγμα ευπορίας (τα ταρίχη καλής ποιότητας ήταν πανάκριβα, ο «τάριχος αντακαίος» ήταν κάτι αντίστοιχο με το σημερινό χαβιάρι (< ταριχαβγιάριον < ταριχος + αβγό) και προερχόταν από την επεξεργασία του αντακαίου, από τον Δούναβη ή τον Δνείπερο.
Αντίθετα, ήταν φτηνά τα παστά δεύτερης διαλογής: «ο ημίνηρος ή ημιτάριχος», για τον οποίο χρησιμοποιούσαν τη μισή ποσότητα αλατιού. Φτηνός, επίσης, ήταν και «ο ακρόπαστος», (δηλαδή, ο πολύ ελαφρά αλατισμένος τάριχος). Ο φτωχός λαός έτρωγε τα «ουραία ταρίχη», δηλαδή το παστό από την ουρά του ψαριού.
ΒΑΣΙΚΗ ΣΥΝΤΑΓΗ ΓΙΑ ΑΛΙΠΑΣΤΑ
Καθαρίζουμε το ψάρι και το κόβουμε σε μεγάλα κομμάτια.
Το μέγεθος των κομματιών αποτελεί τη πρώτη κρίσιμη παράμετρο επιτυχίας γιατί αν είναι πολύ μεγάλα δεν “ψηνονται”, αν είναι πολύ μικρά γίνονται “λύσσα” και πολύ ξερά.
Αμέσως μετά ακολουθεί το στάδιο της εμβάπτισης σε παγωμένο νερό επι μιαν ωρα
Προχωράμε στο επόμενο βήμα που είναι να βάλουμε τα κομμάτια σε μια μεγάλη λεκάνη,
Αρχικά στρώνουμε στον πάτο ένα παχύ στρώμα με χοντρό θαλασσινό αλάτι. Μετά βάζουμε τα κομμάτια του ψαριού με τρόπο που να είναι το μεγάλο κόκκαλο (η ραχοκοκκαλά) κατακόρυφη. Αυτό είναι ιδιαίτερα σημαντικό, κανένα κομμάτι δεν πρέπει να είναι “πλαγιαστό”.
Μετά καλύπτουμε τις επιφάνειες με χοντρό αλάτι, αλλά δεν “θάβουμε” τα κομμάτια
Σκεπάζουμε τη λεκάνη με βαμβακερή πετσέτα και τη βάζουμε σε σκιερό και δροσερό μέρος. Προσοχή, δεν πρέπει να τη βλέπει ο ήλιος καθόλου!
Μετά από 24 ώρες μετακινούμε τα κομμάτια και ώστε να έχουν αρκετό αλάτι σε όλες τις επιφάνειες και τα αφήνουμε για άλλες 24 ώρες.
Πλένουμε καλά να φύγουν όλα τα αλάτια, και μετά καθαρίζουμε, ώστε να μείνουν μόνον τα φιλετάκια και οι ουρές, χωρίς κόκαλα και δέρμα. Τοποθετούμε όλα τα κομμάτια σε δοχείο με ελαιόλαδο και ολίγο λεμόνι, και αποθηκεύουμε στο ψυγείο. Έτσι μπορεί να κρατήσει για μια βδομάδα. Αλλέως καταψύχομε και χρησιμοποιούμε όταν θέλουμε
πηγη
http://cocineraperfecta.blogspot.com
47 Responses to “ΑΛΑΤΙ – ΑΛΙΠΑΣΤΑ”
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