Salting is one of the common ways to preserve fish. Since salt extracts excess moisture from it and prevents the growth of bacteria. This method allows you to keep the product for a long time in an edible form. You can salt almost any: carp, bream, kutum, roach, and other species. Often fishermen like to salt and zander. It is only important to follow a number of rules that will help you do it right.

Choose your recipe

You will need

• 1 kg of pike perch;
• 150 g of salt;
• peppercorns;
• Bay leaf taste

Instruction

First you need to prepare zander to the salt. To do this, rinse thoroughly under running water. cold water until the mucus disappears.

Clean the washed fish from scales, gut all the insides. It is important not to damage the bile. Otherwise, the fish will become bitter, making it unfit for consumption.

If the fish is large, then it is necessary to make an incision along the back in order to avoid later spoilage.

Then rinse with zander remnants of scales and blood.

Take 150 grams of coarse table salt (you can use sea salt). Rub it thoroughly all over the fish, paying special attention to the gills and the incision along the back (put salt in these places). It is better to use more salt than undersalt (then it will definitely not go bad).

prepared in this way zander put belly up in the barrel. The container must be clean and free of foreign odors. At the same time, do not forget to sprinkle the rows with salt, peas and bay leaves. Spices will give your fish a unique taste. Most of the salt should be in the upper rows.

Close the barrel with a wooden lid and put oppression on top.

Salt large fish should be in a cool place for 15 days, and small enough - from 4 to 5 days.

There are many different ways cooking fish - with marinades, sauces, stuffing, on a vegetable pillow, etc. The result is delicious food, but the fish itself sometimes fades into the background, and even into the background. Meanwhile, its pure taste also deserves attention.

Pike perch baked in salt is unusual, unusual, but very simple and very tasty. For cooking fish in this way, large or medium carcasses are suitable.

Ingredients

• zander 500 g
• coarse salt 700 g
• lemon
• dill
• parsley
• fennel seeds 1 tsp
• chicken egg 1 pc.
• water 70 ml

How to bake pike perch in salt

1. For cooking, it is better to take not frozen, but fresh or chilled fish (you can cook not only pike perch in this way, but I will have pike perch). The fish must be gutted and the gills removed. The scales can not be removed, as the finished fish is served without skin, and the scales will be removed along with it.
2. 
   Rinse the gutted carcasses well. You do not need to salt them, as the fish will be shrouded in salt, and will take it during cooking as much as necessary.
3. 
   Now pour coarse salt into the container, pour in water and egg white. You can add dried thyme or rosemary to the salt.
4. 
   Stir the salt mixture with your hands to make a kind of snowball out of it - when you squeeze the mixture, a dense, not crumbling lump should form.
5. 
   On a baking sheet, pour part of the salt mixture in the shape of a fish, but a little more of it.
6. 
   Sprinkle pike perch lemon zest and put lemon slices, dill, parsley, fennel seeds inside the abdomen. Under the gills, you can put dill and parsley. In short, flavor the way you like it. Put the fish on the salt.
7. 
   Cover the carcass with the rest of the salt mixture on top and press well so that it is completely covered with salt. Bake this salt "lump" for 30 minutes at a temperature of 200 degrees. Together with the fish, you can put garlic on a baking sheet.
8. 
   Remove the baking sheet from the oven after the cooking time has elapsed.
9. 
   The salt crust after baking will become very hard, so you need to break it with a hammer or with a knife.
10. 
    Pry the crust under the edges and carefully remove the pieces of salt. Salt after removal from the fish can be thrown away, it is no longer needed.
11. 
    It remains to cut the carcass along the back with a sharp knife and remove the skin.
12. 
    Under it, we are waiting for the juicy and tender pulp of pike perch.

Serve the baked pike perch whole or in portions. As a sauce, Tartar is suitable for this dish, and as a side dish, fresh or baked vegetables.

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Predatory fish, to which, no doubt, pike perch belongs, has not too fatty white meat, which is well exposed to drying and withering. And pike perch, moreover, has very few bones, and eating it dried is a pleasure. And dried pike perch is one of the most important ingredients of the Portuguese gratinado dish! So let's get ourselves ready. dried pike perch at home, and then from it - a hearty dinner in Portuguese!

Salting predatory fish: how to prepare pike perch for drying

First of all, we will choose from the catch pike perch of medium and small size: they will pickle faster and dry better, and large pike perches can be cooked in many more different ways. And besides the fish itself, which, by the way, we take about 4 kilograms, we need:

• horseradish leaves - 400 grams,
• dill seed (you can take fennel seeds) - 100 grams,
• 1 kilogram of coarse rock salt,
• table vinegar 9% - 200 milliliters,
• milk or kvass - 250 milliliters (you can not use it).

Cooking dried pike perch we start, as always, from cleaning the fish. Gutted pike perch (if you are drying for the first time, be sure, if you already have experience in drying and drying, you can leave the offal inside, but then the taste will be sharper, with bitterness). Then we remove the scales slightly, cut out the gills and remove the eyes. Now the pike perches need to be thoroughly washed and dried a little with towels. We rub each carcass with vinegar, and then with a handful of coarse salt.

Cut horseradish leaves and mix with dill (fennel) seeds. Pour a layer of salt into the bottom of a plastic container, half a finger thick. Put the pike-perch “jack” on the salt, pour salt and mixed leaves with seeds on top again. So we alternate until all the fish is in a container, covered with salt and a spicy mixture. We leave the container under the lid for a couple of days in the refrigerator.

Salted fish then needs to be soaked from excess salt. Add milk or kvass to the soaking water, then the taste will be more pleasant. Put the soaked pike perch back on towels and dry a little.

Drying pike perch, secrets and technology for the home

At home, it is quite possible to cook dried pike perch if you have an open balcony or veranda. It is enough to adhere to the technology:

• we string the fish carcasses on twine through the eyes, intersperse pike perch with knots so that they dry at a distance of at least 10 centimeters from each other;
• hang twine with fish on the balcony or covered veranda;
• we dry for about 2 weeks in dry and warm weather, for the cold season we increase the time by another week;
• we provide a constant flow of fresh air and breeze to zander so that they dry evenly. In wet weather, it is better to close the windows and put a fan on near the fish;
• in summer, one of the misfortunes is flies. You can protect fish from them by lubricating it with vegetable oil or sprinkling it with vinegar in the first week of drying. You can also make a veil of gauze or fine mesh;
• You can check the readiness of pike perches by slightly incising or breaking the carcass in the back area: the meat should acquire a beautiful amber hue and, when cut, give a rich, pleasant aroma.

Dried pike perch is stored in the refrigerator for a long time - up to several weeks, although such a delicious delicacy is usually eaten very quickly.

Gratinado with dried pike perch

Portuguese cuisine is based on fish and seafood. And often used in cooking dried fish, as in our next recipe. For gratinado we will need:

• dried pike perch - 1 carcass;
• smoked or dried bream - ½ carcass (you can not use, limit yourself to pike perch);
• milk - 1 glass;
• boiled water - 1 glass;
• onions - 2 pieces;
• vegetable oil - ½ tablespoon;
• potatoes - 4 tubers;
• fresh mushrooms (champignons) - 300 grams;
• cream or sour cream 25% - 1 cup;
• salt and spices- to your taste.

• Servings Per Container: 4;
• Cooking time: 2 days + 1.5 hours.

We divide the pike perch and bream in two along the back, stretch the ridges and large bones, remove the skin from the scales. Cut the fish into strips and put in a deep container. Mix milk and water and pour ¼ of the mixture into pieces of fish.

After 12 hours, drain the water and soak the fish again. So we repeat twice more. When the excess salt comes out of the fish, it's time to cook the dish itself. Peel the onion and cut into half rings, and peel the potatoes and cut into circles. Lightly wipe the mushrooms from dirt with a sponge and cut into plates.

Pour a couple of drops of oil into a baking dish or deep frying pan and spread with a brush or hand over the entire surface. We spread the onion rings, and on them - strips of fish. On pike perch with bream we put a layer of potato circles, on top - a layer of champignons. Fill the form with cream or sour cream, cover with foil and put in the oven for 1 hour at a temperature of 180 degrees. Remove foil 20 minutes before done. Gratinado is served hot, straight out of the oven.

Not very fatty fish, such as pink salmon, is suitable for salting in brine. raw fish it is necessary to get rid of the entrails and bones, rinse well. The fillet, cleaned and cut into portions, is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each fish piece.

How to pickle zander caviar in films

Salted caviar is delicious with butter and greenery. Filling the caviar with boiling water, stir it for several minutes and steam it at the same time, then rinse it with cold water until all the pieces of the film are washed off. Then transfer to a bowl, add salt and white pepper, lemon juice and some vegetable oil. After cooling, the dish is ready for sampling. It turns out salted caviar-five minutes. It is even better to first pour the caviar three times with a boiling solution, each time preparing a new portion of water and salt. Well-steamed caviar of a pleasant golden hue. Another option. Put caviar in boiling brine (or pour brine).

How to pickle red fish at home - Chum salmon Salmon Pink salmon Trout Secret recipe

Spring fishing for perch in March with mormyshka, sheer lure and balancers. Salted in enameled, wooden, food-grade plastic dishes, in which there are holes for draining liquid. Especially good caviar homemade salting in a duet with rye bread.

Often dried fish made from roach, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to nice pictures prepared delicacies). In large fish, the insides are removed, and the milk, caviar are left, the backs are cut.

If desired, you can save the fish from a very fatty underbelly, not everyone is ready to eat such a delicacy. Prepare the pickling mixture. To do this, take salt and granulated sugar in a ratio of 1: 1, pepper and other spices are added to taste. Thoroughly stir the resulting mass, she will sprinkle the fish for salting. Video how to pickle red fish simply and quickly.

Properly cooked fish will always have a pleasant smell. In addition, the best time for drying is when there are few flies. There are many recipes for salting. Whole salted mackerel is quick to prepare at home when you have this simple recipe at hand. Proposed quick recipe salting fish in brine suitable for cooking small fish. For salting and subsequent drying according to this recipe, both sea and river fines are suitable. Everything can be spoiled by tasteless salted shop fish. Here, the one offered by us will come to the rescue, home recipe salting fish such as sprat, herring or herring. The so-called “wet” salting or salting of fish in brine is most often used if there are a lot of fish and rubbing each salt becomes troublesome and tiring.

To salt fish caviar at home, you will need an enamel pan, gauze, as well as water, salt, seasonings (bay leaf, black pepper and allspice). Recipe for salting perch roe: Rinse perch roe under warm running water. During the washing process, do not remove the caviar from the bags. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, caviar must be stirred with enviable regularity. Home salted pike caviar is gourmet delicacy. Rinse the pike caviar and remove the eggs from the bags, carefully making sure that there are no film residues in the caviar.

Dried fish is easy to cook at home, there are many excellent ways to salt this product.