The moment where to get a medium-sized pike perch weighing up to 300 grams. I will omit. Someone catches the fish himself and there are juveniles in the by-catch, which for some reason there is no point in letting go. A neighbor who came from fishing shares with someone. You can buy fish on purpose. I will just tell you that such a pike perch can be very simply and deliciously wilted or dried - as you like. Larger pike perch, weighing more than 300 grams. you can already fry and somehow lay out the recipe. My recipe for drying fish can be very different from the classic and industrial ones, so I recommend saving it to bookmarks or social networks... At the end of the recipe, let's make a small lyrical digression about eating pike perch.

Ingredients

• Young pike perch, weighing up to 300 grams. by availability
• Rock salt, 1-2 grindingin sufficient quantities

Recipe

Preparing pike perch for drying:

Of course, this recipe requires maximum fresh fish. It needs to be washed.

And be sure to gut it. I strongly insist on this point. For my taste, if you leave the insides for drying, the fish does not get the best flavor. And the most tender meat - from the belly, becomes not edible. Again, this option is widely represented in stores and I see no reason to cook like that myself.

Salting pike perch before drying:

I use the dry pickling method. Those. it is necessary to take dishes with holes in the bottom. Think in advance where the brine will drain, it should just drain. Suitable dishes: wooden, plastic, enameled. Pour a thick layer of salt on the bottom of the dish.

We put salt in each fish's belly, gills - we do not regret it. Sprinkle the fish with salt as if in breading.

We put pike perch in a bowl for salting belly down, fish tightly to fish.

Top with salt well. Don't be afraid to oversalt. The fish has not been frozen, so it will not take excess salt.

Cover the pike perch prepared for salting, put the oppression on top and put it in a cool place - in the refrigerator or on the loggia. Once a day, the gone brine must be drained. Fish of the specified size is salted for about a week.

Drying pike perch:

After salting, remove all the salt.

To get delicious and aromatic product, not just a lot of pike perch salt needs to be soaked.

To do this, we put it in a suitable dish, fill it with chilled boiled water and let it stand for as many hours as the fish was salted for days. We change the water every two to three hours.

So that the abdomen does not rot and dry well, I definitely put spacers.

After soaking and installing the spacers, we first hang the pike perch over some container so that water can drain from it. For hanging and use a stand, which I made from wooden skewers. I also hang the fish on skewers, through the eye. Then we put it in a dry and not hot room to dry. A light breeze is also encouraged. I dry in the kitchen, under the ceiling. Dry for a week, after which you can try.

Storage of dried pike perch

To store dried pike perch it must be folded either in a linen bag or wrapped in parchment. You can store it in the same place where you dried it, in the refrigerator, on the balcony or loggia. It's hard for me to talk about the shelf life, tk. by the spring we eat all the fish.

Pike perch in a regular diet

Now I will answer the question why I added pike perch to my family's regular meals. In meat, poultry and fish, which are sold in stores, there are a lot of antibiotics, chemicals, growth hormones, etc. Pike perch is also found in a neighboring reservoir, the ecological situation in which I know. The presence of some hormones, drugs, etc. in it are excluded. When natural fish is rich in protein, microelements. Specifically, pike perch contains very little fat, which makes it suitable for dietary nutrition.

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 edible for a long time. You can salt almost any: carp, bream, kutum, roach, and other species. Often fishermen like to pickle and walleye... It is only important to follow a number of rules that will help you do this correctly.

Pick your recipe

You will need

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

Instructions

First you need to prepare walleye to salting. To do this, rinse it thoroughly under running 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 unusable.

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

Then wash off with walleye remnants of scales and blood.

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

Prepared in this way walleye place belly up in the barrel. The container must be clean and free of foreign smell. 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 top rows.

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

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

Answer from Dr. glass [guru]
dip generously in salt, leave for one hour at room temperature, then rinse off the salt, season with oil, onions, in 6 hours it's ready!
Kira
(94)
and I, on the contrary, somehow fried it, and regretted that I had not soaked it, I got a very fleshy pike perch :))

Answer from Vladimir Liguzov[guru]
Pike perch must be gutted before salting. It is good to spread the larger pike perch on the spine or cut into strips along the width of 3-4 cm. When salting, add 20% granulated sugar to the salt and you can also spice it under a press, the more press, the denser the fish will be. And then in the chill of days for 20 - 25. Then each fish is washed with water and dried. The taste is awesome, you will lick your fingers. For a long time, I also found this recipe somewhere on the Internet.

Answer from Irina bishinteeva[guru]
1 liter hot water: THREE TABLE SPOONS OF SALT. 1 TABLE SPOON SUGAR, stir and let cool. MIX: 0.5 bag white mustard in grains third part of the bag ground caryander 1 bag for salting fish or herring 7-8 bay leaves roll the fish in spices and put in a bowl then pour warm brine recipe for about 3 kg of fish cut the fish at the discretion of the measured I remove the skin from the catfish in pieces for 24 hours and the fish is ready to eat. PLEASANT APPETIT The fish can be marinated hot and cold. Suitable for pickling are perch, roach, herring, herring, pike, bream, silver carp, pike perch, catfish, carp, eel, trout, chub, rudd and other fish species. Small fish marinate whole gutted, large - cut into fillets and cut into portions. When cold marinating, usually to prepare 1 liter of marinade, take 100 g of salt and 200 g of sugar, which are dissolved in a small amount of boiling water. 500 g of 10% vinegar and cooled boiled water are poured into the resulting cooled brine, thus bringing the volume of the marinade to 1 liter. Then add 1 g to the marinade bay leaf, 1 g dill, 3 g allspice and 1.5 g mustard seed. With the cold method of marinating, the fish is placed in a bowl, sprinkled with chopped onion in half rings, poured with marinade (in a ratio of 1: 1) and put in the refrigerator for 3-5 days. For uniform marinating, the fish is thoroughly mixed several times. The finished fish is removed from the marinade, cut into pieces weighing 100-150 g, transferred to prepared glass jars and again pour the marinade. In addition, you can marinate fish pre-fried in vegetable oil. Fried fish is placed in prepared glass jars, poured with chilled marinade and stored in the refrigerator for no more than 2-3 days. It is necessary to store cold pickled fish, tightly closing the jars with a lid, in the refrigerator at a temperature of 2-10 degrees. C. The maximum shelf life is 3 to 6 months. When hot marinating, the processed fish is cut into pieces, sprinkled with fine salt and kept in the cold for about 30 minutes. To prepare the marinade, in which the fish will then be cooked, put 2-3 carrots cut into circles, 3-4 onions in 1.5-2 liters of boiling water, and after 10 minutes - 1-2 tablespoons vinegar essence, 20-30 peppercorns, 3-5 bay leaves, salt and sugar to taste. The fish is poured with hot marinade, covering the pieces completely, and cooked over low heat for 15-20 minutes. Pickled fish is placed in scalded glass jars, poured with hot marinade, closed with a plastic lid and stored for no more than 2-3 days in the refrigerator

Pike perch caviar contains many trace elements, easily digestible protein, useful vitamins. Delicious in any form. It is fried, baked, pancakes and cutlets are made. Served on festive table and used for everyday use. Home salting pike perch caviar is simple. Salted caviar is especially tasty right after cooking. It is harvested for future use and stored for several months. Salted caviar is delicious with butter and herbs.

Salting pike perch caviar

The thicker and fatter the pike perch, the better its caviar tastes. Fresh caviar is salted. Caviar from defrosted carcasses tastes much worse, it is better to cook other dishes from it.

First, caviar, packed in film (oysters), should be carefully removed from the fish carcasses, remembering unpleasant consequences spill of bile, which will spoil the taste.

The ovaries are washed, freed from mucus and prepared for salting. It can be in two forms:

• Caviar ambassador.
• Salting caviar in oysters.

How to salt pike perch caviar in the form of a homogeneous mass

1. The first operation - punching, freeing the eggs from the film

The methods are different, which one you like best.

1. Rolling the film onto a fork or knife.
2. Rubbing through a grater with smooth holes, sieve, colander. The sharp edges of the holes will ruin the shape of the eggs.
3. Scrolling through a meat grinder.
4. Pouring with boiling water causes the pieces of film to fold, it merges with the water.

The latter method allows guaranteed destruction of microbes and pathogens. Scalded or parboiled caviar is safest. Pour boiling water over the caviar, stir it for several minutes and steam it at the same time, then wash it cold water until all the pieces of film are washed off.

1. Second Operation - Ambassador

Fast Ambassador

After punching, the eggs are washed several times with cold (or ice) water until the drained water becomes absolutely clean. Then just add salt and pepper (salt as common dish), mix well, let stand. After a few hours, the caviar is ready. You should play it safe: start eating not after three hours, but wait 5-8 hours.

Second option. Punched caviar mass is placed in a colander or sieve. The caviar is scalded with boiling water, immediately washed with cool water and the remaining water is allowed to drain. Spread on a napkin to dry slightly. Then they are transferred to a bowl, salt and white pepper are added, lemon juice and some vegetable oil. After cooling, the dish is ready for sampling. It turns out salted five-minute caviar.

Salting pike perch caviar in brine

A more time consuming and safer way is caviar salting in brine. For every liter of water, take 100 g of salt.

Several liters of water are boiled (2-3 times more than the volume of caviar), salt is added, the solution is intensively stirred until the salt is completely dissolved. Caviar is poured with boiling brine, after three minutes the liquid is drained, the caviar is thrown onto a sieve to drain the remaining liquid. They are laid out in jars. After three hours, you can eat, because the caviar has been treated with boiling water. Store for several days.

For long-term storage vegetable oil is added on top to prevent air from entering. Better yet, first pour the boiling solution over the caviar three times, each time preparing a new portion of water and salt. Well-steamed caviar with a pleasant golden hue. If not steamed enough, it turns out to be unclear.

Another option. Place caviar in boiling brine (or pour over brine). Cover tightly, let it simmer for 15 minutes - not over the fire, just hold it in the boiled brine! Then rinse in several waters until the water is clear and clean when draining.

Pike perch caviar - salting and processing recipes are different, therefore ready meal it tastes different. The taste is also slightly modified due to additives when serving.

1. Eating or serving salted caviar to the table

Each person has their own preferences. Most often, loose caviar is mixed with vegetable oil, add finely chopped onion, served with herbs. The caviar mass is spread on slices of white / rye bread, covered with a layer butter... Or spread the caviar on toasts grated with garlic. Sprinkle cold and hot sandwiches on top with chopped herbs.

How to salt pike perch caviar in films

The yastiki are dipped in salt, laid in rows, sprinkling each row with salt. Leave for brining in a cool place for two weeks. Then they are thoroughly washed and eaten. If salted ovaries are slightly dried, their taste will resemble caviar taken from dried fish.

These are the basic recipes for salting pike perch caviar - the same as the methods of salting many other varieties of river fish.

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