Salting fish can significantly increase its shelf life and give it a special taste. Pike perch, depending on the size, is salted whole or in pieces, sometimes with the addition of spices for consumption in salted form or for subsequent smoking or drying. And also, the caviar of this fish is separately salted, and in different ways. Before salting the pike perch, it must be prepared.

If it is permissible to salt the small fish entirely - without gutting and butchering, then the insides of the large fish must be removed, although the head can be left.

After finishing the initial processing, sprinkle the fish with salt, shift with spices and put oppression. After 10-12 hours, brine or brine is formed, which are drained after 5 days, and the fish is used as food, dried or smoked. There are a lot of homemade salting recipes, while they differ in the amount of salt, different proportions of spices and herbs. Salt fresh fish, caught on their own or bought specifically for this purpose.

The fish ambassador allows to ensure its safety for a long time, as it prevents the penetration of bacteria. To do this, take 140 g of salt, bay leaf, allspice for 1 kg of pike perch and start salting:

1. First, the mucus is washed off the fish with a hard sponge, and the insides. Heads or gills - optional.
2. In large fish, cuts are made along the ridge so that the salt penetrates evenly and is washed.
3. Rub thoroughly with salt, not forgetting about the abdomen, gills and incision.
4. Then, in an enamel bowl or a wooden barrel, they are placed belly upwards, sprinkling the rows with salt and spices. In this case, the salt in the upper part of the container should be slightly more than at the bottom.
5. Cover with a wooden circle or flat plate and hoist the load.
6. Take out to a cool place.

On a note! For large specimens, it will take 7-8 days, for small ones - 3-5 days.

To prepare salted pike perch according to an old recipe, you will need to take:

• 8 kg of pike perch;
• 50 g dried hops;
• 10 g cloves;
• Bay leaf;
• 10 g allspice;
• 10 g black pepper;
• 2.5 tbsp. coarse salt.

Pour a little salt at the bottom of the pan and put the pike perch prepared, as in the previous recipe. Then place the fish very tightly and sprinkle each layer with salt. Put oppression on top and take out to a cool place.

How to salt pike perch for hot smoking

To make the meat of smoked pike perch more juicy, the scales can not be removed, limiting only to the removal of entrails and gills.

If it is not possible to catch fish on your own, then you can buy it. In this case, one should be guided by the following rules:

1. The size of the carcasses should be approximately the same.
2. Frozen or chilled fish should be free of visible damage, mucus and unpleasant odors.
3. The eyes are clear, transparent, the gills are bright red or pink.

For hot smoking, it is enough to use the quick salting method. The fish is rubbed with salt from the outside and from the inside, put under oppression. After 2-3 hours, it is ready for hot smoking. You should not be afraid to oversalt the pike perch - it will not take more salt than necessary. And, here is the undersalted fish will not be as tasty as we would like.

Hot smoke (90-100 degrees) and served hot. Shelf life in the refrigerator is 3 days.

Salting for drying

For drying, it is better to take medium-sized fish of medium fat content - it does not need to be gutted. If the pike perch is large, then it will have to be gutted and cut across 150-200 g. The fish is salted in the same way as in the previous recipe - dry or in brine. In the latter case, the brine is prepared of such a strength that the raw chicken egg is kept on the surface. Then they fill it with tightly packed pike perch, put oppression and take it out into the cold. After 3 days, you can start soaking and drying.

How to wither pike perch

If drying takes place in winter, then you can hang it in the kitchen near the stove.

Salted carcasses should be rinsed with cold water. If the density of the pulp is very high, then it is better to soak it for 6-12 hours, changing the water 2-4 times. When the pike perch begins to emerge, it means that it is ready for drying. For this:

• the carcasses are lightly dried on soft paper or newspaper;
• strung on a twine or cord;
• grease with vegetable oil or table vinegar;
• hang out in boxes covered with gauze;
• place in a shady, well-ventilated place.

If drying takes place in winter, then you can hang it in the kitchen near the stove. The optimum temperature for the process is 20 degrees, the time is from 2 weeks to 1 month. If you need more fat in the fish, it is better to hang it upside down.

How to salt pike perch caviar

If the caviar is frozen, then it should be thawed, fresh - removed from the fish. For 600 g of caviar, you will need to take:

• 3 liters of boiling water;
• 6 tbsp. l. salt;
• 2 tbsp. l. vegetable oil.

The cooking process consists of several stages:

1. Chop caviar in ovaries with a knife in several places.
2. Pour boiling water over, stir with a fork, winding the film.
3. Place on a fine sieve.
4. Pour 2 full tbsp into water (2 l). l. salt and boil.
5. Pour hot brine over the caviar and continue to pick up the rest of the film with a fork. In this case, the pike perch caviar will change color.
6. Repeat the procedure 3 times. At the end, the caviar will become very light. Almost white.
7. Pour half of the vegetable oil into a sterile jar, then put the caviar and pour the rest of the oil on top.
8. Put in the refrigerator.

After 6-8 hours, the delicacy is ready to eat, preferably on butter sandwiches.

Salted pike perch caviar, benefits and harms

Punched caviar is obtained by the method of breaking through a sieve or screen, thereby removing the roe.

To salt pike perch caviar in this way at home, you should take:

• 1 kg of caviar in oysters;
• 120 g salt;
• 20 ml of vegetable oil.

Rub the caviar through a sieve, add salt in parts, stirring constantly, pour in oil, put out in the cold. After 3 days, the product is ready for use.

The caviar contains a high content of protein, lecithin, vitamins A, D, group B and many microelements (iron, magnesium, phosphorus, potassium, molybdenum, fluorine). It is recommended for people with weakened immunity, in the postoperative period, for cardiac pathologies and impaired hematopoietic functions. For all the usefulness of the product, you should not eat more than 5 dessert spoons a day, since the nutritional value is almost 100 kcal per 100 g.

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 observe a number of rules that will help you do this correctly.

Pick your recipe

You will need

• 1 kg of pike perch;
• 150 g of 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 a 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 cold for 20 - 25 days. 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]
For 1 liter of 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 are marinated whole gutted, large ones - 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. In the resulting cooled brine, 500 g of 10% vinegar and cooled boiled water are poured, thus bringing the volume of the marinade to 1 liter. Then add 1 g of bay leaf, 1 g of dill, 3 g of allspice and 1.5 g of mustard seed to the marinade. With the cold method of marinating, the fish is placed in a bowl, sprinkled with onion, cut into 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 filled with marinade. In addition, you can marinate fish previously 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. Maximum shelf life 3 to 6 months. When marinating hot, 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 of 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

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

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

• pike perch 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 in this way not only pike perch, but I will have pike perch). The fish must be gutted and the gills removed. The scales do not need to be removed, since the finished fish is served without skin, and the scales will be removed along with it.
2. 
   Rinse the gutted carcasses well. They do not need to be salted, as the fish will be enveloped in salt and will take as much of it as necessary during cooking.
3. 
   Now pour coarse salt into the container, pour in water and egg white. You can add dry thyme or rosemary to the salt.
4. 
   Use your hands to stir the salt mixture to form a kind of snowball - when you squeeze the mixture, a dense, non-crumbling lump should form.
5. 
   On a baking sheet, pour some of the salt mixture in the shape of a fish, but a little more than it.
6. 
   Sprinkle pike perch with lemon zest and put lemon slices, dill, parsley, fennel seeds inside the belly. You can put dill and parsley greens under the gills. In short, flavor as you like. Spoon the fish over the salt.
7. 
   Place the rest of the salt mixture on top of the carcass and press well so that it is completely covered with salt. Bake this salt "lump" for 30 minutes at 200 degrees. Garlic can be put on a baking sheet with the fish.
8. 
   After the cooking time has elapsed, remove the baking sheet from the oven.
9. 
   The salt crust will become very hard after baking, so break it with a hammer or knife.
10. 
    Pull the crust under the edges and gently peel off the pieces of salt. After removing the salt from the fish, you can throw it away; you will no longer need it.
11. 
    It remains to cut the carcass along the back with a sharp knife and remove the skin.
12. 
    Juicy and tender pike perch pulp awaits us under it.

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

Fish is one of the most important ingredients in any person's diet. There are many ways to prepare this product for all tastes. It can be eaten raw, fried, steamed, boiled, or baked. And each of these methods has its pros and cons. For example, fried or baked fish during thermal processing retains less useful properties than lean and steamed fish, but it is better in gastronomic quality.

So is there a way that will not have any drawbacks, retain all the beneficial properties of seafood and delight you with an amazing taste? Of course there is! To do this, the seafood fillet should simply be salted.

How to salt fish with dry salting correctly?

Everyone knows about this method of cooking today. There are many recipes and types of fish salting. The most common methods are: dry salting and wet. In the first type of salting of fish, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And at the second, such a curing mixture is diluted with water and only then the fish is dipped into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retain all its properties and taste. When dry salted, the fish gets a fairly dense structure, which is ideal for canapes, sandwiches and sushi. This cooking method can be used by both experienced chefs and beginners. The ideal fish for dry salting are pike perch, pike, balyk, roach, ram, sprat, sardines, bream and carp. This cooking method is especially good for medium-sized seafood, from 300 grams to 2 kg. You can also use dry salting for salmon.

Dry salted fish recipes at home

For this method of preparing salting, it is recommended to take a medium-sized river product. Before the process itself, you need to process the fish carcasses. Initially, they need to be rinsed and dried. Sprat and sardines can be salted in their original form, and in large individuals, the entrails and gills should be removed, then rinse the abdominal cavity and wipe with a cotton rag.

Components for the preparation of salting (for 5 kg of fish)

• A drum or box of a suitable size (before the process itself, the container must be clean and dry).
• - 50 grams.
• Black pepper (peas) - 20 grams.
• Salt - kosher or medium grind.
• Fresh fish - 5 kg.

Kosher salt is essential to remove all moisture from the fish. If you take a small one, then it does not dehydrate the product, but only greatly salves and burns.

Phased cooking

1. Gutted fish, its gill openings and mouth should be covered with salt.
2. If the product remains in its original state, then simply sprinkle it.
3. The largest fish should be laid out in prepared dishes, first of all, back down, in layers.
4. Each new row of carcasses should be sprinkled with a little salt, sugar and black pepper.
5. Layers should be laid out in the opposite direction. If the first was laid out in the direction of the fish heads, the other lays down on it in the direction of the tails. The layers should fit snugly together.
6. When all the carcasses are laid out, sprinkle the fish with salt and sugar on top.
7. Next, on the ambassador, you need to put a lid of a suitable size or a wooden circle with a hole and press it down with a weight or a clean stone.
8. Place fish in a cold place for 4-10 days.
9. During this time, monitor the formation of brine. If after four days it is not enough to close all the carcasses, you must prepare your own (250 grams per liter of water) and pour into the ambassador.
10. After 10 days, when the back of the fish has hardened, it can be removed from the liquid. Before storage, it should be washed from salt and dried in air for 10-15 days.
11. way, can be eaten or folded into a basket or box for further storage.

Granulated sugar can be added to the ambassador as desired. But it is worth noting that thanks to him, the product acquires a delicate taste.

The following recipe for dry salted fish is appreciated for its ease of preparation.

Ingredients (for 5 kg of product)

• Wooden box or basket.
• Sackcloth.
• Fresh fish - 5 kg.
• Sugar, salt.

Cooking process

Before the salting process itself, process the fish, rinse well and dry with a cotton rag.

Place burlap on the bottom of the basket or box, so that it covers the sides of the container.

Sprinkle each fish well with salt, not forgetting about the belly and gill holes.

Place it in the prepared basket with the back down, tightly to each other, each layer in the opposite direction (head to tail).

When the rows are over, cover the salting with a wooden lid and press down on top with oppression (a stone or some other heavy object).

Place the fish in a cold place, lay it under a box or basket, as during the dry salting process the fish will release juice that flows out through the cracks.

Leave for 7-12 days until complete salting.

When the back of the fish hardens, it is necessary to remove it from the liquid, rinse and air dry a little. The finished salted product can be stored in the refrigerator for no more than a week.

Dry salted large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. This dry salting is suitable for pike, pike perch, bream, carp and other fish weighing more than 2 kg.

Ingredients (per 10 kg of product)

They are as follows:

• A crate or barrel of a suitable size.
• Granulated sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher or sea salt - 1.5 kg.
• Cloves, bay leaves, and black peppercorns.

Cooking process

Remove fish entrails, fins and tail, rinse well and make two cuts along the back.

Fill her belly, gill openings and mouth with salt.

Outside, also rub the fish with it.

Prepare a barrel or box before the process itself, wash, dry and pour a layer of salt on the bottom.

Mix the rest and the spices.

Lay the layers of fish, as in the previous recipes, without forgetting to sprinkle each new layer with a mixture of salt and seasonings.

Cover the finished dry salting with a lid or a wooden circle and put it in the basement or on the balcony (if winter) for 12-15 days.

If it is necessary to speed up the process of salting fish with dry salting, the box can be left in a cool place and left at room temperature. In this case, it will be salted for a week.

When the approximate salting time has passed, and the back of the fish has hardened, it can be removed from the liquid.

Store the finished product in the refrigerator, after wrapping it in parchment or newspaper. If the fish is needed dried, then after removing it from the brine, it must be rinsed under running water and dried for 5-7 days in a suspended state, in a room with good ventilation. This salted product can be stored at room temperature in a dry place.

The recipe for dry salting of red fish at home

Among the many ways to cook seafood, I would like to highlight the recipes for red fish separately. Such a delicacy is found at almost every feast and celebration. Red fish is loved for its delicate and pleasant taste and useful properties. It can be used to prepare snacks, salads, soups, or serve as slices. Today you can buy salted red fish in almost any supermarket. But it will cost a lot, and a quality guarantee cannot be found on every product. Because of this, many modern chefs prefer to salt red fish with dry salting on their own at home.

Preparing seafood before salting

For dry salting, you can use both fresh and frozen red fish. The skin of the product must be free of damage, unpleasant odor, yellow spots and streaks. On frozen fish, an ice layer of up to 5 mm is allowed. Also, when pressing on the seafood, it should not release liquid.

Before salting, red fish should be thawed naturally at room temperature. On average, this will take from an hour to three. A slightly frozen fish is suitable for cutting.

The first step is to remove scales from it and rinse under cold water. Then it is necessary to remove the head, tail and fins from the fish. Particular attention should be paid to the abdomen, which may contain caviar. To do this, you need to cut it vertically and carefully extract all the contents. If caviar is still present in the fish, it can be salted in the future along with the fillet of the product.

Next, you should remove the ridge and bones from the carcass. To do this, the fish must be cut in half along the back. Then transfer to a cutting board so that the fillet is on top and carefully remove the ridge and all large bones with a knife. The last step in preparing fish for dry salting at home will be to remove the skin. This procedure is optional and the skin can be left on if desired.

Ingredients (for 1 kg of red fish)

• Glass or enamelled saucepan with lid.
• Kosher or sea salt - 100 grams.
• Granulated sugar - 50 grams.
• Fillet of red fish - 1 kg.

Cooking process

Mix sugar and salt, add spices (cloves, bay leaves, basil or pepper) or lemon juice if desired.

Cut the red fish fillet into 5 cm pieces before reaching the skin.

Cover the whole carcass with a mixture of sugar and salt. Pay special attention to incisions and skin.

Transfer the fillets to a bowl, cover and leave in a cool, dark place for 24 hours. You will get lightly salted fish.

After salting, remove the layers of salt from it and dry in air or with napkins.

Then the fish can be cut into pieces and tasted.

Dry salmon salmon at home

Not all fish of the salmon family have a soft structure and do not harden when salted. For example, pink salmon meat with the classic recipe for dry salting can be very dry. In such cases, a special recipe is needed that can preserve all the beneficial properties of red fish and not harm its structure.

To begin with, you should also start preparing the carcass, peel off the scales from it, remove the tail, head, fins and all the insides. After that, rinse it under cold water and dry it with napkins. Then you need to make a deep incision along the back of the pink salmon and pull out its backbone and large bones. Further, if you wish, you can either leave such a fillet intact, or cut it into pieces.

Ingredients (for 2 kg of fish)

• Olive oil - 50 ml.
• Granulated sugar - 2 tablespoons.
• Salt - 150 grams.
• Enamel or glassware with a flat bottom.
• Black pepper, bay leaves, and cloves (to taste).

Cooking process

A mixture of spices (except for bay leaves), salt and sugar, mix together and rub thoroughly into the fillet.

Pour half of the olive oil on the bottom of the cooked dish and put the pieces of red fish in it, so that the skin is on top.

Sprinkle the layers of fillets with the remaining salt and sugar mixture and place bay leaves on top of it.

Pour the second half of the olive oil over the resulting dry salted red fish, evenly distributing it over the entire surface.

Cover the dishes with salted fillets and leave at room temperature for 3 hours.

After this time, remove the dry salting from the fish in a dark, cool place for 24 hours.

After a day, remove the fillet from the oil, rinse it under running water and pat it dry with a clean cloth.

If the salted product is very salty, it must be placed in vegetable or olive oil for a couple of hours. After the time has elapsed, remove the fish from it and blot it with cotton napkins.

Bon Appetit!