How to salt pike: step-by-step recipe, tips, recommendations

Dry salting of pike

This recipe makes a very tasty beer snack. The most important thing is that you can forget about store-bought fish.

For cooking, it is necessary to select only medium and small sized pike. You can use a large one, but it will have to be cut into portions. Then the fish is cleaned of husks, entrails and gills. The pike should be thoroughly washed and placed on a dry towel to remove excess moisture.

Salting pike at home is as easy as shelling pears. Prepared carcasses and pieces must be well rubbed with coarse salt. Also, we must not forget about the belly. In addition to salt, fine black pepper, bay leaves and other favorite seasonings are sent there. For example, a clove of garlic with dried or fresh parsley.

The carcasses are placed in a container and always covered with something heavy. So it will definitely be salted. In this state, the fish should spend about four days in the refrigerator. After which you can safely eat it. The shelf life of salted pike is one month.

Steps

Let's start the process of preparing amazingly delicious pickled pike with vinegar and onions by preparing the fish. Don't use fish that has been frozen because no matter how hard you try, the meat will be watery

Be sure to wash fresh fish in running water and then remove small scales using a special scraper. Using a sharp knife, open the belly and carefully remove all the insides, being careful not to damage them. If the fish contains caviar, put it on a separate plate

Cut the carcass along the ridge and carefully remove the bones. Then rinse the resulting fillet and dry well with paper towels. The result will be the same beautiful carcass as in the photo.

Place the pike on a cutting board and use a sharp knife to divide the carcass into two parts, making a cut at the ridge. Cut the resulting parts crosswise into even strips one and a half to two centimeters wide.

Now you need to peel the onion and then place it in a bowl of cold water for a few minutes. This will remove any excess bitterness and wash away the esters that make people cry when grinding it.

After removing the onion from the water, dry the outside of it with paper towels and begin slicing it in half crosswise.
Cut the halves into beautiful half rings, as in the photo. READ ALSO: Growing tulips in a greenhouse: technology, care, agricultural technology, photos, videos - greenhouse tips
Mix sugar and salt in a separate plate, and then pour them into a bowl with chopped pike. Using gentle movements of your fingers, rub them into the pieces.

Salt and sugar will dissolve, it will turn out as shown in the photo. We will place the salted fish pieces into a clean jar. Take the time to rinse the container in warm water with the addition of baking soda, rinse thoroughly in running water and hold over steam (or warm it up by filling one third with boiling water in the microwave at full power)

for five minutes.

To make the fish tasty and tender, be sure to layer it with onion half rings. The final piece should be the onion.

There is no need to compact the fish too much; just carefully arrange the pieces.

As a result of your efforts, you will receive the same beautiful jar of fish as in the photo. The final touch in preparing the pike delicacy will be pouring the laid fish with a mixture of 6% vinegar and deodorized vegetable oil. They must be brought to an emulsion state. This is very easy to do: shake the ingredients thoroughly several times in a separate tightly screwed jar or beat with an immersion blender until smooth.

Close the jar of fish tightly, shake it well and refrigerate for two days. But, if you so desire, you can easily store this preparation in the refrigerator all winter. To do this, place the fish in sterile jars and roll them up dry and clean (pre-boiled for two minutes)

lids.
You will always have a delicious appetizer in stock, and all that remains is to prepare boiled potatoes and a beautiful plate for the fish, on which you will need to place the fish along with the onions. Connoisseurs of the taste of lightly salted fish will be able to take a sample of delicious pickled pike with onions the very next morning
, and all other tasters will be able to enjoy the appetizer after 24 hours.

Bon appetit!

Wet salting of pikes

How to salt pike at home using the wet salting method? Let's try to figure it out.

First prepare the marinade. One liter of running water will require about six large spoons of salt. The solution is stirred well and heated a little to better dissolve the salt.

The prepared fish should be placed in a container and filled with brine. Under no circumstances should you use iron containers.

In this way, pike is salted for three days. Then you should taste the fish meat. If it is too salty, the carcasses are soaked in ordinary water for about an hour. Then put it on a beautiful plate and pour oil over it. In this form, salted pike can be served.

Instant marinated pike recipe with vinegar and onions

This dish turns out tasty and satisfying. If pike marinated in vinegar with ginger and onions is done correctly, then it will certainly become a real decoration for the table.

Lemon-ginger sauce:

a couple of small pikes;
milk (you can use sour cream) (150 ml);
medium carrot;
red onion;
ginger (50 g);
medium lemon;
laurel (9 pcs.);
an incomplete glass of water;
salt and sugar (a couple of tablespoons each);
mustard seeds (1/2 tsp);
9 percent vinegar (75 ml).

Step-by-step creation of a dish:

Dip the prepared pike into a mixture of water and milk and keep it there all night.
Then remove and remove excess moisture with napkins, cut into fillets.
Cut each strip into approximately equal pieces.
Pour water into a saucepan and add all the necessary ingredients.
Stir and wait until the liquid boils.
Meanwhile, chop the onion, lemon, carrots and ginger.
Cool the marinade and pour wine vinegar into it. Stir.
Place a few bay leaves in a clean glass container and fill the jars with fish to about halfway.
Top with onions, carrots and ginger.
Then lemon slices and pike again.
Cover it with bay leaves and pour the prepared mixture over everything.
Seal with a lid and marinate in the cold for the next 20 hours.
Then place in foil and bake.

Important! Ginger sauce is suitable for smoking fish. . To prepare stuffed pike in the marinade, you can use any citrus fruits and cranberries

If you have a barbecue, then even in winter you can fry and enjoy aromatic grilled fish in a spicy marinade.

To prepare stuffed pike in the marinade, you can use any citrus fruits and cranberries. If you have a barbecue, then even in winter you can fry and enjoy aromatic grilled fish in a spicy marinade.

You will find the recipe for pickled pike in the video:

Quick salting of pike

This recipe will tell you how to salt pike quickly and tasty. The following ingredients must be used:

liter of drinking water;
vinegar – 300 ml (apple vinegar is the best option);
three tablespoons of coarse salt;
three cloves of garlic;
one spoon of sugar;
favorite spices.

Salting stages:

Heat the water over the fire along with sugar, salt and spices (you can take black, allspice, coriander, bay and cloves).
Grate the garlic and also add to the water with spices.
When the water boils, add vinegar. Everything should be done with caution so that the vapors do not burn the respiratory tract.
Next, the finished marinade is poured into a container with prepared pieces of pike. The fish will be salted for four hours. But it is better to leave it in this state for one day.
Before serving, place the pike on a plate, pour over any oil and sprinkle with onions.

Classic marinated pike recipe

To prepare you should take:

a pike carcass weighing at least a kilogram;
a couple of large onions;
a tablespoon of salt and half a tablespoon of sugar;
4 tablespoons of table vinegar or three percent rice vinegar;
three tablespoons of olive oil;
black pepper - peas.

Cooking will not take much time. This process will take approximately 15 minutes, provided that the fish has already been cleaned and gutted. It is better to take meaty pieces of fish, which are located in front of the tail. The process consists of the following steps.

Salted pike for gourmets

How to salt pike in a sophisticated way? This is very easy to do, and you will need a minimum of ingredients:

cleaned pike;
coarse salt - a couple of tablespoons;
a small pinch of fine black pepper;
granulated sugar - one spoon.

Salting stages:

In a deep container you need to mix salt, sugar and pepper.
Rub the fish with this mixture.
Cover the container with fish with something heavy and put it in the refrigerator for 4 days.
After cooking, you need to drain the water. You can eat salted pike.

The recipes listed will help even inexperienced housewives figure out how to salt pike. They are simple, and the result will not leave anyone indifferent.

Next, it’s worth talking about the “royal delicacy,” namely, how to salt pike caviar at home?

How to salt pike for drying

If you want to learn how to salt pike for drying so that the dried fish turns out tasty, then take note of these simple tips

It is important to prepare the fish correctly and not make a mistake with the required salt concentration

Let's start the cooking process:

The fish is washed thoroughly and the insides are removed, in this case it turns out drier. But if you wish, you don’t have to gut the pike.
Prepare an enamel pan of sufficient volume and pour a 1 centimeter layer of salt onto its bottom.
Place the pike on its side in the pan, and again cover it with a centimeter layer of salt on top. Place all the fish in this manner. Sprinkle the last layer with salt.
Place a weight in the form of a weight or a container of water on top of the lid so that the fish releases juice.
Place the pan in a dark place for 2 weeks.

After 2 weeks, the next stage of salting pike at home begins, the recipes for which we provide in this article. After salting, the fish is soaked for 2 days in cold water.

This process occurs as follows:

The already salted pike is removed from under the load and washed thoroughly.
After this, it must be lowered into a container with cool water.
After two days, the fish is taken out and hung to drain off excess liquid. This completes its preparation for drying.

Salting pike caviar

To salt pike caviar at home, you do not need to have a chef's diploma.

You will need water to rinse the main ingredient. Salt can be taken both coarse and fine. The most important thing is the preparation of the caviar. Maximum time should be devoted to this stage.

First, the caviar is removed from the belly of the pike. Then they move on to cleaning it: removing the film, blood impurities and other debris. This is not so easy to do, because pike caviar is very small.

For cleaning, you can use the following tools:

Meat grinder.
Blender with whisk.
Large grater.
Sieve.
Gauze.

Salting pike caviar in sunflower oil

For preparation you will need:

half a kilo of pike caviar;
three tablespoons of salt;
half a glass of vegetable oil.

Salting stages:

Beat the prepared caviar well with salt using a fork. A white foam should form.
Next you need to add 2/3 of the oil and mix everything thoroughly again.
Place the caviar in the refrigerator.
At this time, sterilize storage containers.
Place the caviar in prepared jars, close tightly and leave in the refrigerator for five days to pickle. After the specified time has expired, the product is completely ready for use.

Hot salting of caviar

To prepare caviar in this way, you need the following ingredients:

pike caviar – half a kilo;
coarse salt - a couple of tablespoons;
a little vegetable oil.

Preparation:

Bring water to a boil, add salt. Keep on fire for another two minutes.
Then pour in all the caviar and immediately remove from the stove.
Strain the product through cheesecloth.
Place the finished caviar on plates, pour over the oil and serve.

Such caviar cannot be stored for more than three days.

Quick salting of caviar

This option is suitable for those cases when you need to quickly pickle caviar and get an excellent result. To prepare a treat, you need to perform a number of steps:

For every 200 g of pike caviar you will need one liter of water and two tablespoons of table salt.
Bring water and salt to a boil. You can add any seasonings to add flavor.
Pour half of the prepared solution into the caviar. This stage can be called disinfection. The caviar should remain in this state for a quarter of an hour.
Next, the water is drained through gauze.
Bring half of the remaining liquid to a boil again. Now the caviar should be poured with this solution, stirred with a fork and left for half an hour.
Then strain again through cheesecloth.
Add salt and butter to the caviar and beat with a fork. As soon as foam appears, the treat should be refrigerated for about five hours.
Then serve salted caviar to guests or for dinner.

Quite simple recipes for salting pike and caviar will help diversify the holiday table. An unusual dish will surprise guests.