For salting in brine, not very fatty fish, for example, pink salmon, are suitable. Raw fish must be removed from entrails and bones, rinsed well. The fillets, peeled and sliced ​​in portions, are placed in a suitable sized container that is wide enough in diameter for the brine to cover each piece of fish.

How to salt pike perch caviar in films

Salted caviar is delicious with butter and herbs. Pour boiling water over the caviar, 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 they are transferred to a bowl, salt and white pepper, lemon juice and a little vegetable oil are added. After cooling, the dish is ready for sampling. It turns out salted five-minute caviar. 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. Another option. Place caviar in boiling brine (or pour over brine).

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

Spring fishing for perch in March with a jig, sheer trolling and balance weights. Salted in an enamel, wooden, food grade plastic container, which has holes for liquid drainage. Homemade salted caviar is especially good in a duet with rye bread.

Often dried fish is made from roach, sprat, sardine, pike perch, bream, anchovy, rudd, perch, ide, pink salmon, trout, roach, carp (pay attention to the beautiful photos of ready-made delicacies). In large fish, the entrails are removed, and the milk, caviar are left, the backs are cut.

If you wish, you can save the fish from a very fat underbelly, not everyone is ready to eat such a delicacy. Prepare the pickling mixture. To do this, take salt and granulated sugar in a 1: 1 ratio, pepper and other spices are added to taste. Stir the resulting mass thoroughly, she will have to sprinkle the fish for salting. Video how to salt red fish is simple and quick.

Properly cooked fish will always smell good. Besides, the best time for drying is when there are few flies. There are many recipes for salting. Whole salted mackerel, quickly cooked at home, when you have this simple recipe at hand. This quick recipe for salting fish in brine is suitable for cooking small fish. Both sea and river fines are suitable for salting and subsequent drying according to this recipe. Everything can be spoiled by tastelessly salted store fish. Here, the homemade recipe for salting fish such as sprat, herring or herring, offered by us, will come to the rescue. The so-called “wet” salting or salting of fish in brine is most often used if there is a lot of fish and rubbing each one with salt will become troublesome and tedious.

To salt fish caviar at home, you will need an enamel saucepan, cheesecloth, as well as water, salt, spices (bay leaf, black pepper and allspice). Recipe for salting perch caviar: Rinse the perch caviar under warm running water. Do not remove caviar from the pouches while washing. Put the caviar in the last one. Boil it for 15-20 minutes. During the cooking process, the caviar must be mixed with enviable regularity. Home-salted pike caviar is an exquisite delicacy. Rinse the pike caviar and remove the eggs from the bags, 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 salting this product.

The moment where to get a medium-sized pike perch weighing up to 300 grams. I will omit. Someone catches 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’ll 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 dried fish can be very different from the classic and industrial ones, so I recommend saving it to your 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 gr. 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 inedible. 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 the 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 a tasty and aromatic product, and not just a lot of pike perch salt, you need to soak it.

To do this, 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, it can be in the refrigerator, it can be 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.

Zander 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 found in a neighboring reservoir, the ecological situation in which I know. The presence of some kind of hormones, drugs, etc. in it are excluded. When natural fish is rich in protein, microelements. In particular, 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 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.

A predatory fish, which undoubtedly belongs to the pike perch, it has not too fatty white meat, which is well exposed to drying and withering. And pike perch, moreover, has very few bones, and it is a pleasure to eat it in dried form. Dried pike perch is also one of the most important ingredients in the Portuguese dish gratinado! So, let's cook the most dried pike perch at home, and then from it - a hearty Portuguese dinner!

Salting predatory fish: how to prepare pike perch for drying

First of all, we will choose medium and small zander from the catch: they will both saline faster and wilt better, and large pike perch 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).

We start the preparation of dried pike perch, as always, by cleaning the fish. Gutted pike perch (if you dry it for the first time - be sure, if you already have experience in drying and drying, you can leave the giblets 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 perch need to be thoroughly washed and dried a little with towels. We rub each carcass with vinegar, and then a handful of coarse salt.

Chop horseradish leaves and mix with dill (fennel) seeds. Pour a layer of salt, half a finger thick, into a plastic container at the bottom. Put the pike perch on the salt, add 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 should then be soaked to remove excess salt. Add milk or kvass to the soaking water, then the taste will be more pleasant. Put the soaked pike perch on the towels again and dry a little.

Drying pike perch, secrets and technology for 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 a string through the eyes, intersperse the pike-perch with knots so that they dry at a distance of at least 10 centimeters from each other;
• we hang the 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 the pike-perch so that they dry evenly. In wet weather, it is better to close the windows and put a fan on near the fish;
• in the summer one of the troubles is flies. You can protect fish from them by greasing it with vegetable oil or sprinkling with vinegar in the first week of drying. You can also make a curtain of gauze or fine mesh;
• You can check the readiness of the pike-perch by slightly cutting 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, dried fish is used in cooking, as in our next recipe. For gratinado we need:

• dried pike perch - 1 carcass;
• smoked or dried bream - ½ carcass (you can not use it, 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 glass;
• salt and herbs - to your taste.

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

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

After 12 4 hours, drain the water and soak the fish again. So we repeat twice more. When the excess salt comes out of the fish, it is time to cook the dish itself. Peel the onion and cut into half rings, and peel and cut the potatoes into circles. Lightly wipe the champignons 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 - the strips of fish. Put a layer of potato circles on pike perch with bream, on top - with a layer of champignons. Fill the mold with cream or sour cream, cover with foil and send to the oven for 1 hour at 180 degrees. Remove the foil 20 minutes before cooking. Gratinado is served hot, straight out of the oven.

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.